Quick, easy, and tasty—this Sesame Tofu is the perfect recipe for when you are in a hurry but still want to eat something healthy.
250 g firm tofu 1 clove garlic, finely chopped 2 tbsp soy sauce 1 tsp sesame oil 2 pinches cayenne pepper 1 tbsp sunflower oil 2 tbsp sesame seeds Drain the firm tofu and sponge it with a paper towel. Let stand for 20 minutes. Meanwhile, peel and crush the garlic cloves. In a bowl, mix the soy sauce, sesame oil, cayenne pepper, and garlic. Cut the firm tofu into regular dice. Heat the sunflower oil in a wok. Add the cubes of tofu and then brown for 3 minutes on all sides, on medium-high heat. Add the sauce and sesame seeds. Mix until the sauce is completely absorbed by the tofu. Serve with sautéed vegetables, if desired.
This classic Vegan Cheese Sauce recipe is extremely simple to make and can be refrigerated for up to one week. Meet your new favorite food.
Vegan Cheese Sauce
1 ½ cup Yukon potatoes, peeled and quartered ⅓ cup carrots, diced ¼ cup nutritional yeast 2 tbsp olive oil 2 tbsp unsweetened almond milk 1 tsp lemon juice 1 clove garlic, minced ½ tsp vinegar ½ tsp salt ¼ tsp cumin Put the potatoes and carrots in a pot and cover with water. Bring to a boil then reduce to medium heat. Simmer for 12 minutes. Drain. Put the potatoes and carrots in a blender. Add the remaining ingredients. Mix until it is smooth.
Served with rice or quinoa, this healthy dish is balanced and tasty. Sweet Potato Stew is a recipe that will please the whole family.
Sweet Potato Stew
1 onion 4 sweet potatoes 2 cloves garlic 1 can diced tomatoes 1 cup spinach 1 can coconut milk 1 tsp curry 1 tsp cumin a little olive oil salt and pepper Chop the onion. Peel the sweet potato and cut into cubes. Cook the onion and garlic cloves in oil for about 5 minutes over medium high heat. Add sweet potato and cook for another 5 minutes. Add the tomato, spinach, coconut milk, and spices and mix together. Simmer 30 minutes. Salt and pepper to taste.
Don’t let the number of ingredients stop you—this Vegetarian Biryani Rice recipe is easy to make, and its amazing scents deserve the effort.
Vegetarian Biryani Rice
¼ cup canola oil ½ cup cashews 2 large onions, sliced thinly 2 cloves garlic, minced 2 tbsp biryani curry paste or other Indian curry paste 1 tbsp ginger, minced 1 tsp salt 1 tsp ground cumin ½ tsp ground cinnamon 3¼ cups vegetable broth ¼ cup plain yogurt 3 seeds cardamom, crushed 2 stars anise 1 stick cinnamon 1¾ cup brown basmati rice 2 small hot peppers, chopped Heat the oil in a large frying pan. Roast the cashews, stirring until golden brown. Remove them with a spoon. Add 1 cup onions and roast for about 10 minutes, until golden and crisp. Remove and add them to the cashews. In the same saucepan add garlic, curry paste, ginger, salt, cumin, and cinnamon. Mix together. Add ¾ cup vegetable broth and ⅛ cup yogurt; lower heat, cover and simmer, about 25 minutes. Uncover and continue cooking until sauce is thick, about 15 minutes. Add the rest of the yogurt and reserve. Meanwhile, in large saucepan, bring remaining broth, salt, cardamom seeds, anise stars, and cinnamon stick to a boil. Add the rice, lower the heat, cover, and simmer until the liquid is completely absorbed—about 25 minutes. Remove the cardamom seeds, anise stars, and cinnamon stick from the rice. Spread the rice in a baking dish. Add the curry sauce and cover with greased aluminum foil. Bake at 350°F until warm and liquid is absorbed, about 45 minutes. Sprinkle with onions and cashews.
Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!
Classic Italian Minestrone Soup
⅜ cup dried white beans ¼ cup extra virgin olive oil 1 tsp unsalted butter 1 yellow onions, peeled and thinly sliced 2 carrots, peeled and diced 2 stalks celery, diced 2 potatoes, peeled and diced 1 cup spinach, chopped 4 cups vegetable stock ½ cup canned crushed tomatoes 4 sprigs fresh thyme 1 cup broken fettuccini pasta salt and pepper Soak the white beans overnight in a bowl with just enough cold water to cover them. The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve. In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown. Add carrots and celery. Season and cook for another 2 minutes. Add the potatoes and stir. Continue cooking for 2 minutes. Stir in spinach and continue cooking for 2 minutes. Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. It’s important that the minestrone soup simmer gently. After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning. Serve with a crusty piece of bread.
For most meat dishes, there are good alternatives just as tasty as the originals. Here is our vegan recipe for Bourguignon—a traditional French dish.
3 tbsp extra virgin olive oil 1–2 cloves garlic, minced 1 onion, chopped 3 cups fresh mushrooms, sliced ½ cup red wine 1 cup vegetable broth 2 tbsp tomato paste 2 tsp thyme 2 bay leaves 2 carrots, chopped 3 stalks celery, chopped 2 tbsp cornstarch salt pepper In a saucepan, add olive oil, garlic, and onion. Cook for a few minutes on high heat. Cut fresh mushrooms in slices. Lower the heat and add the mushrooms to the pot. Cook for another 10 minutes. Add wine, broth, tomato paste, thyme, bay leaves, carrots, and celery. Season with salt and pepper. Simmer for 1 hour. In a small bowl, mix the cornstarch with 2 tablespoons of water until you have a smooth cream without lumps. Add to the pot and mix. Serve with mashed potatoes.
This Pulled Jackfruit Sandwich is so easy it can be ready in under 1 hour. Here is a vegan recipe that even carnivores will love!
Pulled Jackfruit Sandwich
2 cups shredded cabbage or finely chopped cabbage 3 tbsp vegan mayonnaise 2 tbsp white vinegar 1 tbsp sugar salt and pepper, to taste 1 can young jackfruit 1 small onion, finely chopped 1 tbsp canola oil 1 tsp garlic powder ¼ cup BBQ Sauce, store-bought salt and pepper, to taste 4 hamburger buns Mix all slaw ingredients in a bowl and reserve in the refrigerator. Drain and rinse the pieces of young jackfruit,. Fray the jackfruit pieces to form filaments. Chop the jackfruit hearts finely. Cook the onion in a little oil until browned. Add the garlic powder and stir. Add the jackfruit and BBQ sauce. Cook for another 30 minutes over medium heat, stirring frequently. Heat the hamburger buns to your preference, then assemble the burgers
This recipe for Vegan Bolognese Sauce is a meat-free version of the classic Italian pasta sauce. The secret ingredient? Lentils! You can prepare the sauce in advance, then let it cool down and put it in airtight containers. It will keep for up to 3 days in the refrigerator or up to 3 months in the freezer.
Vegan Bolognese Sauce
1 tbsp olive oil 1 onion, cubed 1 clove garlic, crushed 1 cup dried red lentils, rinsed 1 (28 oz / 796 mL) can crushed tomatoes 1 cup tomato sauce 1 cup water 2 tbsp tomato paste ½ tsp salt ½ tsp black pepper 1 tbsp fresh oregano, chopped 1 tbsp fresh parsley, chopped In a large saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, for about 3 minutes or until softened. Add pepper and cook, stirring, for 5 minutes. In the saucepan, add lentils, tomatoes, tomato sauce, water, tomato paste, salt, and pepper. Mix well. Bring to a boil. Reduce to low heat, cover and simmer, stirring occasionally, 40 to 50 minutes or until sauce has thickened. Stir in oregano and parsley and continue cooking for 10 minutes.
You can serve this Quick and Easy Fresh Corn Salad as a side dish at any BBQ. The recipe is almost too simple for how tasty it is!
2 tbsp olive oil 1 tbsp balsamic vinegar salt 2 cups canned corn, drained 1 red bell pepper, diced ½ cup cilantro, finely chopped 1 small red onion, diced In a bowl, combine oil, vinegar, and salt. Add corn, pepper, cilantro, and onion. Mix gently. Serve.
This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare—perfect for a busy weeknight dinner.
Vegan Asian Veggie Noodles
1 tsp rice vinegar 2 tbsp soy sauce 1 tsp ginger powder ½ tsp curry powder salt 3 carrots, chopped in small cubes 250g vermicelli 3 tbsp sesame oil 1 red pepper, chopped in small cubes ½ cup peas 1 can baby corn 1 clove garlic, finely chopped pepper Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt. Peel the carrots and cut them in julienne. Cook the noodles as indicated on the package. Heat the sesame oil in a wok. Add vegetables and cook for 10 minutes over medium heat. They must be cooked, but still a little firm. Add the sauce to the wok and continue cooking for 2–3 minutes. Add the well-drained noodles into the wok, mix gently, and cook another 3 minutes. Taste and rectify the seasoning.
These fruity popsicles are a delicious mix of kiwi, apple, and fresh mint—a perfect recipe to make ahead for hot summer days!
Kiwi and Apple Popsicles
¼ cup maple syrup ½ cup water 12 mint leaves, crushed 1 cups raw apple juice 3 large ripe kiwis, peeled Put the water with the mint and maple syrup in a saucepan over medium heat. Remove mint syrup from heat and let stand for 15 minutes. Meanwhile, place the apple juice and kiwi fruit in a blender. Grind to obtain a smooth puree. When the brewing time is over, add ¾ cup mint syrup and stir well. Place the mixture in popsicle molds and freeze for at least 6 hours.
What’s great about this Grilled Red Pepper Hummus is that it can be prepared in many ways! Make the basic recipe, then add the flavor you want.
Grilled Red Pepper Hummus
1 (540 ml) can chickpeas, rinsed and drained 2 tbsp fresh lemon juice 2 tbsp tahini 1 clove garlic, minced ⅓ cup water 1 tsp ground cumin ½ cup grilled red peppers salt and pepper ⅓ cup olive oil Place the chickpeas in the bowl of a food processor and mix for a few seconds. Add lemon, tahini, garlic, water, cumin, peppers, and seasonings. Mix, pouring in oil until the texture is smooth. Rectify the seasoning as needed.
I love this Fresh and Chunky Homemade Salsa! You can multiply the recipe and preserve it in a Mason jar to enjoy it longer.
Fresh and Chunky Homemade Salsa
2 tbsp olive oil 1 green pepper 1 small red onion, chopped 2 to 3 cloves of garlic, to taste 2 jalapeños, to taste 2 tbsp ground cumin 4 cups ripe tomatoes, sliced, seeded, and chopped ½ cup tomato paste ¼ cup white vinegar ½ cup fresh cilantro, chopped salt and pepper, to taste Combine peppers, onion, garlic, jalapeño peppers, and cumin in a bowl. Add the tomatoes and the rest of the ingredients. Let it sit for about 25 to 35 minutes.
Everyone will love this Grilled Barbecue Tofu recipe! These delicious slices of tofu coated with barbecue sauce and grilled are a vegan’s dream come true.
Grilled Barbecue Tofu
1 (1 lb) package extra firm tofu 6 tbsp barbecue sauce 1 tbsp soy sauce 2 tbsp water 1 tsp oregano 1 tsp garlic, finely chopped 1 tsp salt ½ tsp pepper 3 tbsp olive oil Drain and dry the tofu, then cut into slices. Place in a container with a lid. Whisk together barbecue sauce, soy sauce, water, oregano, and garlic. Add the marinade to the tofu and marinate for at least 1 hour, or up to 8 hours. Preheat the oven grill and grill the tofu for 5 minutes on each side until it is golden brown and crisp.
This Simple Green Bean Salad recipe showcases fresh seasonal vegetables. It’s perfect to make as a side dish for a barbecue night.
Simple Green Bean Salad
1 lb green beans 25 cherry tomatoes, cut in half 1 bell pepper 3 French shallots, finely chopped 50 mL olive oil 25 mL balsamic vinegar 1 tsp Dijon mustard 1 tsp honey ¼ cup fresh parsley salt and pepper Strain the beans and steam for about 6 minutes. Remove from heat and immerse in cold water to stop cooking. Drain. Cut the cherry tomatoes add them to the beans. Chop the pepper and shallots; add to the salad. Mix together all the remaining ingredients for the vinaigrette and pour over the salad. Mix and marinate in the refrigerator at least 1 hour before serving. Sprinkle with fresh parsley.
These Tofu and Mango Vegan Tacos are colorful, delicious, and perfect for summer! Follow this recipe and you’ll wow meat eaters and non-meat eaters alike.
Tofu and Mango Vegan Tacos
1 tsp garlic powder 1 tsp cumin ¼ tsp chili powder 1 block firm tofu, cut in small cubes 1 tbsp olive oil 1 small mango, chopped 1 green pepper, chopped 1 tomato 8 corn tortillas ½ cup red cabbage, grated 2 tbsp coriander leaves 2 limes Mix the spices together in a bowl. Coat the tofu with the spice mixture. Reserve in the fridge for 15 minutes. Preheat the oven to 400°F. Place the tofu on a baking sheet lined with parchment paper. Sprinkle with olive oil. Bake for 10 to 12 minutes. Meanwhile, cut the mango, peppers and tomato into cubes. Remove the tofu from the oven. Garnish tortillas with red cabbage, tofu, mango, pepper, tomato, and coriander leaves. Serve with lime wedges.
There is nothing like a recipe that can be made all in one pan. The Spanish have mastered the one-pan recipe technique with their incredible paellas—made without dirtying several dishes and pans. Try our simple One-Pan Spanish Vegan Paella recipe today!
One-Pan Spanish Vegan Paella
1 red pepper 1 carrot 1 onion 2 tbsp olive oil 1 clove garlic 1 tsp paprika ¼ cup parsley 1 pinch saffron 1 cup rice 2 cups vegetable broth 1 can artichokes, chopped ½ cup black olives Preheat the oven 375˚F. Julienne the pepper and carrot and slice the onion. Fry the vegetables and onion in the oil over high heat. Stir in the chopped garlic and add the paprika, parsley, and saffron. Cook for 2 minutes. Add the rice and vegetable broth. Cook for another 5 minutes. Add the artichokes and olives. Place the paella in the oven for 10 minutes; the rice must be cooked "al dente." Let stand for 5 minutes before serving.
Summertime means that beautiful and delicious fresh berries are here, so why not cook them in this Easy Rustic Summer Berry Pie recipe?
Easy Rustic Summer Berry Pie
5 cups berries of your choice, trimmed and sliced ½ cup sugar ¼ tsp cinnamon 1 tsp vanilla 1½ tsp cornstarch ½ orange, for juice and zest 1 tbsp vegan butter, cut in small pieces 1 package store-bought pastry dough 2 tbsp almond milk raw sugar, to sprinkle In a large bowl, combine all the ingredients for the filling, except the butter. Set berry filling aside. Place the rack in the center of the oven preheated to 400°F. On a floured surface, roll out the dough and form a 13" diameter circle. Place on a baking sheet lined with parchment paper. Place the berry mixture in the center of the dough, leaving a 3" border. Sprinkle berry filling with pieces of vegan butter. Fold the dough border over the berry mixture. Brush the milk over the edges of the pie. Sprinkle with raw sugar. Bake pie for 15 minutes at 400°F. Then bake about 35 more minutes at 350°F or until the filling is bubbling and the crust is golden brown. Rotate the pie a few times during cooking. Let cool on a rack before serving.
I could eat ramen every day! Why? Because ramen soup is pure comfort food and this recipe is so easy to prepare. This hearty version is filled with tofu.
Easy Tofu Ramen Soup
8 oz firm tofu ¼ cup soy sauce 2 cloves garlic 1 small piece ginger 270 g ramen noodles 4 cups vegetable broth 1 can tomato sauce 1 zucchini ½ cup white mushroom slices 1 bunch cilantro 1 lime Cut the tofu into small cubes. In a bowl mix the cubes with 1 tablespoon soy sauce, ginger, and garlic. Place ramen in hot water and set aside for 5 minutes or until noodles become soft. Drain and rinse with cold water. Divide the noodles into the number of bowls you want. Sauté the tofu mixture in a saucepan for 5 to 8 minutes. Add the broth to the saucepan with tofu. Bring to boil, then add the rest of the soy sauce and the tomato sauce. Then add zucchini and mushroom. Cook for 6 to 8 more minutes. Pour the broth into the bowls with the noodles. Sprinkle with cilantro and serve with lime wedges.
This is the simple pasta recipe you need for busy weekday dinners. Pesto and pasta combine in this recipe for a quick and delicious vegan meal.
Vegan Summer Pesto Pasta
250 g spaghetti 1 tbsp olive oil 2 French shallots ½ cup cherry tomatoes, halved 2 cloves garlic ½ cup vegetable broth 4 tbsp pesto salt and pepper, to taste fresh basil Boil water for the pasta. When the water is boiling, add the pasta and cook for 10 minutes. Mince the French shallots, tomatoes, and garlic. Cook them in a large sauce pan with oil for 2–3 minutes. Add the vegetable broth, pesto, salt, and pepper. Bring to a boil, then reduce to low heat for a few minutes. Once pasta is cooked, drain and add to sauce. Mix well. Serve in a bowl and add fresh basil on top.