In this article, we will explore 4 mouthwatering and easy-to-make vegan recipes that will provide you with an amazing culinary experience without the use of animal products. These recipes are not only simple and straightforward to prepare but also deliver incredible flavors that everyone, whether vegan or not, will enjoy.
From refreshing and light desserts to hearty main courses, we will delve into delightful plant-based dishes. Get your ingredients ready and equip your kitchen, so we can embark on this culinary journey to discover these fantastic vegan creations.
With user-friendly instructions, you’ll be able to execute these recipes effortlessly and quickly. You don’t need to be a professional chef to savor these delicious vegan dishes.
Indulge in the fresh and vibrant flavors, and create exciting plant-based meals for yourself and your loved ones. Begin your vegan culinary adventure with these 4 delightful and easy-to-make recipes!
Discover 4 Super Delicious and Easy Vegan Recipes
In this article, we will explore 4 mouthwatering and easy-to-make vegan recipes that will provide you with an amazing culinary experience without the use of animal products. These recipes are not only simple and straightforward to prepare but also deliver incredible flavors that everyone, whether vegan or not, will enjoy.
From refreshing and light desserts to hearty main courses, we will delve into delightful plant-based dishes. Get your ingredients ready and equip your kitchen, so we can embark on this culinary journey to discover these fantastic vegan creations.
With user-friendly instructions, you’ll be able to execute these recipes effortlessly and quickly. You don’t need to be a professional chef to savor these delicious vegan dishes.
Indulge in the fresh and vibrant flavors, and create exciting plant-based meals for yourself and your loved ones. Begin your vegan culinary adventure with these 4 delightful and easy-to-make recipes!
CHILI GARLIC TOFU NOODLES
Recipe:
NOODS
1 package Wide flat rice noodles
1/2 block tofu pressed and cut into cubes
7 shiitake mushrooms sliced
1/2 cup chickpeas
1/2 red pepper cut into chunks
2 green onions sliced
1/4 cup olive oil
1 tbsp miso paste
3 cloves garlic minced
1 tsp chili flakes
2 tbsp tamari
1 tsp sesame oil
1 tsp mirin or rice wine vinegar
1 tsp maple syrup
Sea salt and cracked pepper
Method
Cook noodles and reserve 1/2 cup noodle water.
Preheat air fryer at 390 for 3 minutes. Toss tofu cubes in olive oil and season with salt and cracked pepper. Airfry for 7 minutes shaking basket half way. Heat 2 tbsp olive oil in a large pan. Sauté green onion, with a pinch of chili flakes. Add veggies and sauté until the start to soften. And in chickpeas and toss to coat.
In a small bowl mix chili flakes, tamari, mirin, miso, garlic, sesame oil, maple syrup salt and pepper. Heat olive oil in a small pot or in microwave until hot. Pot hot oil over the mix and stir to combine. Add cooked noodles and crispy tofu into the veggies and pour sauce over top. Toss to combine. Check for seasoning and serve immediately!
2. Mushroom Tomato Pasta
Recipe:
INGREDIENTS:
1 Box Big Green Organic Food Buckwheat Rotini Pasta
1 onion
1 cup mushrooms
4 garlic cloves
¼ cup fresh basil
2 tsp Italian seasoning
2 cups tomato puree
1 cup diced tomatoes
1 tbsp nutritional yeast
1 tbsp olive oil
METHOD:
Begin by cooking the buckwheat rotini according to the package instructions.
Next dice the onions, mince the garlic and basil and slice the mushrooms. Add to a saute pan with the olive oil and cook until soft and golden.
Add the remaining ingredients and bring to a soft boil. Add the buckwheat rotini and mix until everything is evenly coated. Serve and enjoy!
3. Raw vegan burritos
Recipe:
INGREDIENTS:
MUSHROOM MEAT:
1 cup diced cremini mushrooms
1 garlic clove
1 tablespoon chopped yellow onion
¼ teaspoon coconut aminos
¼ teaspoon ground cumin
¼ teaspoon chili powder
1/8 teaspoon ground coriander
Fine sea salt and black pepper, to taste
BURRITOS
3 large cabbage leaves
1 Roma tomato, diced
½ jalapeno, seeds removed, then diced
¼ cup fresh corn
2 tablespoons chopped fresh cilantro
DIRECTIONS:
1. Transfer the mushroom “meat” ingredients to a food processor.
2. Pulse until the mixture is crumbly and resembles ground beef. Season
to taste with salt and black pepper.
3. Lay the cabbage leaves flat.
4. Spoon the mushroom “meat” onto the lettuce leaves.
5. Top with your favorite topping like sliced carrots, diced tomato,
jalapeno, corn, and/or cilantro.
6. Tuck in the sides of each lettuce leaf, then roll.
7. Enjoy.
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3. Cozy Tofu Shakshuka
Recipe:
Ingredients
14 ozs Tofu (firm, pat dry)
1/4 cup Water
1 Red Bell Pepper (chopped)
2 tsps Paprika
1 tsp Cumin
2 1/2 cups Fire Roasted Diced Tomatoes (from
the can with juices)
3/4 cup Parsley (finely chopped, divided)
Sea Salt & Black Pepper (to taste)
1 Avocado (sliced)
Directions
1. Preheat the oven to 375ºF (191ºC). Take 3/4 of the tofu and slice into even pieces. Take the remaining 1/4 of the tofu and crumble it. Set both aside, separately.
2. Heat the water in an oven-safe skillet over medium heat. Sauté the red bell pepper until slightly tender, about 3 to 4 minutes.
3. Stir in the paprika and cumin for 1 minute. Stir in the diced tomatoes, 3/4 of the parsley, salt and pepper. Place the tofu slices on top and cover with a lid. Simmer for 10 minutes.
4. Remove the lid and transfer the skillet to the oven. Bake for 10 minutes uncovered or until the tofu has crisped on top.
5. Garnish with the crumbled tofu, remaining parsley and avocado. Divide into bowls and enjoy!
