Savory pancakes are one of the easiest and fastest things to make. As such, they are a staple in Korea and an all-time favourite dish. These ones take things up a notch with hot, sweet, sour, and salty notes combined with a crispy texture.

With so much flavor packed into this recipe, it’s hard to believe that there are just four main ingredients. Chief amongst them is the kimchi which brings that badass funk you expect from fermented food. Scallions then balance the sourness of the kimchi. The result is a simple dish that you’ll want to make time and time again either as a vegan appetizer or as a main dish, when accompanied with vegetables.

Why you don’t need ready-made pancake batter

You can use store-bought Korean pancake mix, but why bother when homemade pancakes are so easy to make from scratch? Store-bought versions usually have added flavorings and preservatives, but in your homemade batter, you control exactly what is included. This is also helpful if you’re hoping to adapt a recipe to be allergen-friendly.

No ratings yet

Cook Time5 mins

Prep Time5 mins

Servings4

Ingredients

For the pancakes:

• 135 g all-purpose flour
• 265 ml water
• 2 g salt
• 225 g kimchi (chopped if too chunky)
• 3 or 4 scallions (sliced into 2.5cm lengths and cut lengthwise if thick)

For the savory sauce

• 30 ml water
• 30 ml soy sauce
• 15 ml rice vinegar
• 5 g ginger (grated)
• pinch chilli flakes and/or sesame seeds (optional)

Instructions

• In a mixing bowl, combine flour, water, and salt. Whisk together to form a smooth batter.
• Stir the kimchi and scallions into the batter.
• Heat a non-stick skillet to medium. Add 3-4 tablespoons of oil (use more for crispy pancakes), and using a 1/3 measuring cup, scopp the batter and spread it out around the skillet.
• If the batter is too thick, add a little more water and whisk in. Cook the pancakes in batches on both sides until golden brown.
• In the meantime, make the sauce by combining all the ingredients in a small bowl and stirring to bring it together.
• Once all the pancakes are cooked, serve warm with the dipping sauce.

Top tips for the best Korean kimchi and scallion pancakes

Always double-check the ingredients when buying kimchi as it is not all vegan. Shrimp paste and fish sauce are commonly used in standard products, so seek out plant-based alternatives. Also, pay attention to the flavor profiles of your chosen kimchi as they can be very different and feature varying levels of spice. Start by sourcing a go-to variety and then incorporate it into your recipes for guaranteed success.

—

This vegan Korean kimchi and scallion pancakes recipe was republished with permission from Emily Yeo. Read the original here.

The post This Vegan Recipe For Savory Korean Pancakes Will Knock Your Socks Off appeared first on Plant Based News.

Did you know that when you combine lentils with vitamin C, you can increase your iron intake by up to four times? Well, it’s true – but this amazing lentil and broccoli salad recipe isn’t just iron-rich, it’s also packed with flavor.

Lentils are a vegan powerhouse

Before you start thinking that lentils aren’t for salads, just hold on a second. These multicolored little legumes are an incredible addition to any vegan meal, salads firmly included. Whether you opt for green, brown, or red lentils, you’re adding a protein kick to your meal and getting some enjoyable texture too. And let’s not forget how great lentils are for fiber intake!

Per cup of lentils, you’ll enjoy around 15 grams of fiber and nine grams of plant protein. When unflavored, they have a neutral taste. But lentils can soak up a terrific amount of seasoning, as you’ll discover when you try this delicious salad.

5 from 1 vote

Cook Time30 mins

Prep Time1 d

Servings3 people

Ingredients

For the salad

• 160 g brown lentils (dry but tinned can work in a pinch)
• 1 bay leaf
• 1 vegetable stock cube
• 1 medium head of broccoli
• salt and pepper (to taste)
• 1 tbsp olive oil
• 2 spring onions (chopped)

For the dressing

• 1 orange (juice and zest)
• 1 cloves garlic (crushed)
• 1 tsp Dijon mustard
• 60 ml olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp garlic granules
• 1/2 tsp oregano
• 2 tbsp dill (chopped)

Instructions

• Soak the lentils overnight ideally or for at least a couple of hours.
• Drain and rinse the lentils and add them to a pot. Add plenty of water, the bay leaf and stock cube.
• Bring to boil, lower the heat, semi-cover and cook and 30 minutes or until the lentils are cooked.
• In a large pot with salted boiling water, boil your broccoli for 3 minutes. Then remove and add it on a baking tray, along with the olive oil and seasoning.
• Bake the broccoli for 15 minutes in a preheated oven at 180°C.
• Prepare the dressing by combining all the dressing ingredients.
• Once the broccoli is baked, remove it from the oven and cut into small pieces.
• Once the lentils are cooked, remove the bay leaf and drain. Set aside from few minutes to cool down.
• In a large mixing bowl, add the cooked lentils and chopped broccoli, along with the spring onions and dressing. Mix to combine and serve.

Top tips for the best lentil and broccoli vegan salad

Pre-soaking the lentils might add some prep time but it has enormous benefits. Not only will the process help with better iron absorption and improved digestion, but it also reduces cooking time.

If you can’t face boiling your own lentils you can speed up the process by using canned instead. Just remember to buy them in water only and drain and rinse well before use.

—

This summer salad recipe was republished with permission from Natlicious Food. Find the original post here.

The post Need Iron? Try This Lentil And Broccoli Vegan Summer Salad Recipe appeared first on Plant Based News.

Vegan taco recipe

The best thing about tacos is that you can eat a lot of them before getting full. Unlike their big brother – the burrito – tacos are lighter and smaller, making them a multiple-serving snack.

They are also great for sociable evenings where you want to just dive in and make your own meal. Serving fillings and tortillas in bowls and on plates allows for a mix-and-match approach to construction. Happily, it caters to picky eaters too (we feel your pain parents).

Simply put: there’s no downside to food that can be customized to each eater and is consumed with your hands!

No ratings yet

Cook Time20 mins

Prep Time5 mins

Servings4 people

Ingredients

For the filling

• 1 block super firm tofus
• handful pecan nuts
• 4 sun-dried tomatoes
• 2 cloves garlic
• 1/2 red onion
• 1 tbsp nutritional yeast
• 2 tsp ground cumin
• 1 tbsp oregano
• pinch cayenne pepper
• 2 tsp smoked paprika
• 2 tsp tomato paste
• 100 ml soy sauce (can use tamari instead)
• dash maple syrup
• drizzle olive oil

For the black beans

• 1 red onion
• 1 clove garlic
• 1 can black beans
• pinch chilli flakes
• pinch cayenne pepper
• pinch cumin

For the salsa

• 1 red pepper
• 1 tomato
• 1 red onion
• 1 clove garlic
• dash soy sauce
• dash apple cider vinegar
• drizzle olive oil
• pinch chilli flakes

For the casing

• 1 packet favorite taco shells or tortillas for soft tacos

Instructions

For the taco filling

• Place all of the dry ingredients (pecans, diced tofu, sun-dried tomatoes, garlic, and red onion) into a blender or food processor and pulse together. We want to avoid blending so that we maintain a thick and chunky texture.
• Once pulsed add in the remainder of your ingredients and return to the blender. Pulse again until you are left with a nice thick mix.
• Empty the contents onto a baking tray and spread out before placing into a pre-heated oven (160c) for 20 minutes, stirring and turning half-way through.

For the black beans

• Finely chop the red onion and garlic and fry off in a hot pan with a small bit of oil until golden brown.
• Once they are golden brown add your black beans, chilli flakes, cayenne pepper and cumin to the pan and stir.
• Take off the heat once cooked and place the contents to one side

For the salsa

• Finely chop the red pepper, tomato, red onion and garlic and place into a bowl.
• Marinade the contents of the bowl with the soy sauce, apple cider vinegar and olive oil. Give it all a good stir to make sure all the ingredients have mixed. leave for 20 minutes.
• If you want your tacos a little spicy, I would add some chilli flakes into your salsa.

Build the tacos

• Add any combination of the above ingredients into your taco shells or tortillas and enjoy!

Top tips for the best vegan tacos

Try not to get too hung up on the authenticity of your tacos. There’s only one place to enjoy a real Mexican taco and that is Mexico. Anything else is simply a delicious homage, made to your own tastes and that’s fine!

If you’re making these for family mealtime, try adding some less spicy or heavily flavored filling options, to let younger diners navigate a new cuisine with confidence.

—

This vegan tacos recipe was republished with permission from chef Jay Halford. Read the original recipe here.

The post Awesome Vegan Tacos You Can Make In Under 30 Minutes appeared first on Plant Based News.

As Bird says: hidden veggies in food are a dead trend. The practice of trying to sneak healthy ingredients into meals died alongside other failed food fads, such as salads suspended in Jell-O (what WAS this about in the 1950s?). Now, it’s time to proudly display your love of vegetables at the dinner table. That’s why you’ll find generous chunks of butternut pumpkin stirred through this mac ’n’ cheese recipe. This is instead of being blended into the cheese sauce.

Why add pumpkin to mac ‘n’ cheese?

It’s true, there are a host of vegetables that would work as a mac ‘n’ cheese addition. However, butternut squash or pumpkin work so well due to their texture. Soft, smooth and with an almost sweet taste, they offer depth to any vegan cheese sauce but without overpowering it.

Moreover, perfectly-cooked chunks will mirror the texture of macaroni noodles, offering a cohesive mouthfeel. In short, their pairing was just meant to be.

5 from 1 vote

Duration50 mins

Cook Time30 mins

Prep Time10 mins

Servings4

Ingredients

• 200-300 g butternut pumpkin (squash) (peeled, deseeded and roughly chopped)
• 200 g dried macaroni
• 1 tbsp olive oil
• 1.5 tbsp plain all-purpose flour
• 310 ml soy milk
• 125 g shredded dairy-free cheese
• 1 tsp garlic powder
• 1 tsp dijon mustard
• 2 tbsp nutrtional yeast
• 1/8 tsp ground nutmeg
• 1 tsp finely chopped thyme
• 1/2 tsp ground sage
• sea salt and ground pepper
• 30 g panko breadcrumbs

Instructions

• Preheat the oven to 200°C (400°F). Line a baking tray with baking paper. 
• Place the chopped butternut on the prepared tray and bake for 20 minutes or until soft and cooked through. Transfer the pumpkin to a bowl and lazily mash it with a fork to create a lumpy mash. Reduce the oven temperature to 160°C (320°F). 
• Cook the macaroni according to the packet instructions until just before al dente. Drain and set aside in a medium baking dish. 
• Heat the olive oil in a saucepan over medium heat. Sift in the flour and stir constantly for 2 minutes until you have a roux. Once the roux starts to bubble, gradually whisk in the soy milk a little at a time. When all the milk has been incorporated, stir in three-quarters of the cheese, the garlic powder, mustard and nutritional yeast and cook, stirring, for 8–10 minutes, until thickened. Remove from the heat and stir through the nutmeg, thyme, chilli and sage. 
• Pour the cheese sauce over the cooked pasta, add the mashed butternut and gently mix to combine. Season with salt and pepper, then scatter the remaining cheese and the breadcrumbs over the top.
• Transfer to the oven and bake for 30 minutes or until the breadcrumbs are crisp and golden. 
• Allow the mac ’n’ cheese to cool for 10 minutes before serving.

Top tips for the best veggie-filled mac ‘n’ cheese

Tweak this recipe to align with your personal preferences. Try experimenting with different cheese varieties and flavors and even squash styles. For a double vegetable hit, you could even make a carrot and swede mash (a UK favorite!) and stir that through in place of butternut.

—

This butternut mac ‘n’ cheese recipe extract was republished with permission from Vegan Junk Food by Zacchary Bird.

The post How To Use Butternut Squash To Make Seriously Good Vegan Mac ‘n’ Cheese appeared first on Plant Based News.

But best of all, it tastes incredible. With layers of flavor and texture, this is sure to become one of your new favourite dinner recipes. It might be a salad, but this is anything but a few boring leaves of lettuce and some soggy cucumber.

Get ready to crave salad all year round and don’t pass out with shock when the rest of your family does the same. You have been warned!

No ratings yet

Cook Time45 mins

Prep Time15 mins

Servings2 people

Ingredients

For the salad

• 1/2 bunch kale
• 1 cup quinoa (cooked)
• 2 cups pumpkin or butternut squash (diced)
• 1 leek (diced into 1cm rounds)
• 1 1/2 cups butter beans
• 1/2 avocado (diced)
• 1 cucumber (diced)
• 2 tbsp extra virgin olive oil
• 1/2 tbsp paprika
• 1/2 tbsp cumin
• 1/2 tbsp garlic powder
• 1 shallot (diced)
• 2 tbsp raisins
• 2 tbsp roasted pinenuts
• salt (to taste)

For the dressing

• 2 tbsp maple syrup
• 4 tbsp lemon juice
• 2 tbsp tahini
• 3 tbsp water

Instructions

• Preheat the oven to 400 degrees F (200 C).
• Mix the paprika, cumin, and garlic powder together.
• Mix the quinoa with ½ tbsp olive oil and 0.5 tbsp spice mix. Place on a baking sheet. Cook for 25 minutes, stirring halfway through.
• Add the butternut squash, leek and butter beans to a baking tray and combine with 1.5 tbsp extra virgin olive oil and 1 tbsp spice mix. Cook in the oven for 20 minutes
• Wash and remove the hard stem from the kale. Add to a mixing bowl with a pinch of salt. Massage for a couple of minutes to “break” the kale. You’ll notice a change of texture and a darker colour when it’s ready.
• Combine maple syrup, lemon juice, water and tahini until perfectly smooth (you can use a blender).
• In a large bowl, combine the kale, cucumber, parsley, raisin, shallot, pine nuts, roasted veg, beans, avocado and quinoa. Drizzle the dressing. Adjust salt to taste and enjoy!

Top tips for the best pumpkin kale salad

Kale can be off-putting to cook with due to its fibrous stalks but there is a way to get around this. The first thing you must not do is buy a bag of kale “pieces,” as these will usually contain a lot of woody stalk pieces and fewer large, usable leaves.

Instead, select large bunches of kale with the leaves and stems still fully connected. This way, you can “break” the steams and slices off lovely long pieces of greenery.

Oh, and don’t throw away those stalks! If you have a powerful blender, they can be added to just about any vegan pesto recipe to add extra nutritional oomph.

—

This pumpkin and kale salad recipe was republished with permission from plantbaes. Find the original recipe here.

The post Roast Pumpkin And Kale Salad: Vegan Health Food But Not As You Know It appeared first on Plant Based News.

What is salmojero?

Also known as ardoria or ardorío, salmorejo is a cold tomato soup made with bread. Yes, you read that right. Comparable to gazpacho, though thicker and creamier, it originates from the Andalusia region of Spain. And pleasingly, the base ingredients have always been vegan.

Though now, many people choose to garnish their salmorejo with toppings such as chopped ham or eggs, the soup recipe itself remains as vegan as ever, containing just tomatoes, bread, olive oil and garlic. For a plant-based protein twist, you could add vegan bacon lardons or perhaps fried tofu or tempeh. However, the dish is delicious enough to be consumed without extra accoutrement.

Ready in just 20 minutes, this cold soup makes an ideal starter or, with some extra bread and a side salad, a heartier main dish.

No ratings yet

Duration20 mins

Cook Time15 mins

Prep Time5 mins

Ingredients

• 1 kg ripe tomatoes
• 200 g bread
• 150 ml extra virgin olive oil
• 1 clove garlic
• salt to taste

Instructions

ATTENTION: mix ingredients in the order specified!

• Start by washing the tomatoes, removing the green from the stem and crushing them. It is not necessary to peel or remove the seeds because a strainer is used afterwards.
• Place the bread in a bowl and cover it with the tomato puree, leaving it to soak for about 15 minutes.
• After soaking the bread, add a clove of garlic and blitz completely with the blender. While blending, add the oil and salt, a little at a time. Don't rush, the wait will be worth it!

Top tips for an authentic vegan salmorejo

The key here is in the oil, which must be gently incorporated into the other ingredients, while the mixer is still working.

The bread ratio used here is great for ta hearty and thick texture, but it can vary based on how much water is in the tomatoes you use and the thickness of the bread itself. Don’t be afraid to experiment.

—

This vegan salmorejo recipe was republished with permission from Moisés Jiménez. Find the original recipe here.

The post Vegan Salmorejo: The Cold Summer Soup Recipe You Need To Try appeared first on Plant Based News.

You’ll notice that in this vegan kolokotes recipe, there is an option to up the protein content by adding sunflower protein powder. This is strictly optional and it won’t impair your finished pies, if you decide to go without.

No ratings yet

Cook Time35 mins

Prep Time1 d

Servings18

Ingredients

Filling:

• 400 g pumpkin
• 60 g bulgur wheat
• 200 g sultanas
• 1/2 tsp ground cinnamon
• 1/3 tsp ground nutmeg
• 1.2-1 tbsp sugar
• 1 tsp olive oil

Pastry:

• 550 g plain flour
• 50 g sunflower protein powder (optional)
• 10 g salt
• 70 ml olive oil
• 300 ml lukewarm water

Glaze:

• 2 tbsp plant-based milk
• 1 tbsp maple syrup
• splash olive oil

Instructions

• Cut the pumpkin in half, remove the seeds and peel it. Then cut it in strips, followed by small cubes.
• Add pumpkin to a large mixing bowl, followed by a generous pinch of salt and the bulgur. Mix well, cover and refrigerate overnight (by doing this, we allow the bulgur to absorb some of the moisture of the pumpkin).
• The next day, add all the remaining ingredients into the filling mixture, mix well and set aside.
• For the pastry, in a large mixing bowl, add the flour, sunflower protein powder, salt and mix. Add the olive oil and combine well with your hands.
• Continue by adding the water, bit by bit while mixing.
• Once the dough comes together, divide it into 2 pieces, then divide each piece to 3 pieces, to end up with 6 pieces. Shape them into balls with your hands, and place them back into the bowl.
• Cover the bowl with a kitchen towel, and roll one by one the balls using a rolling pin on a slightly floured surface.
• Use a round size bowl to cut circles and add 1-1,5 tablespoons of the filling covering half of each circle. Fold them into a half-moon shape, press gently the edges with your fingers to stick together, and crimp to seal.
• Place each pie on a baking tray lined with parchment paper, and continue until you have used all the filling and dough.
• For the glaze, in a small bowl mix all the ingredients and brush each pie just before you bake them.
• Bake in a preheated oven at 180°C for 25-35 minutes or until golden (the baking time will vary depending on the size of your pies).

Tips for making your vegan kolokotes

Make sure to cover the dough so it doesn’t dry.

Try using different types of pumpkins and squash, depending on your preference. Butternut squash works very well and adds natural sweetness to the recipe.

Skip the sugar if you want to make sugar-free vegan kolokotes.

You can roll the dough from 0.5-1cm, depending on how thin or thick you prefer it.

The pies can be frozen, uncooked, for up to 3 months. Remember to glaze only before baking.

—

This vegan kolokotes recipe was reposted with permission from Natlicious Food. You can see the original recipe here.

The post Vegan Kolokotes: The Pumpkin Pie Pastry Recipe You Never Knew You Needed appeared first on Plant Based News.

Vegan kimchi miso ramen recipe

If you ever travel to Japan, you will notice that ramen shops are on almost every corner. Each shop offers their own original recipes and takes pride in making their bowls of ramen a work of art.

There are so many different flavors to choose from and kimchi miso ramen is just one of them.

Ramen has always been a great comfort food and the rich and savory miso ramen broth is very much consoling, when you slurp it with chewy noodles.

In Japan, miso ramen comes with a variety of toppings and flavor variations such as butter corn and vegetable. Here, the kimchi adds an extra spice punch that is moreish.

Is kimchi vegan?

Good vegan kimchi miso ramen needs good kimchi.

There are many kimchi-esque types of pickles sold in stores but they’re far from the real deal. Besides that, when you find promising-looking authentic kimchi, oftentimes it contains fish ingredients, and therefore isn’t vegan.

While making kimchi is not a quick process, it’s fairly easy to make. And best of all, you can customize to your desired taste and ensure that it is vegan.

Vegan-friendly kimchi broth

What makes good ramen is the broth. With the combination of savory miso and gochujang (red chili paste), this one is so rich and irresistible!

If you have old (longer fermented) kimchi in the fridge, it’s the best for making kimchi soup and the ramen soups as well. They’re a bit tangier than the younger (newly made) kimchi. But the acidity and the umami taste from the fully fermented kimchi contribute to the more complexly flavored broth.

To counterbalance the acidity of kimchi, you can use sugar. It doesn’t make it sweet (unless you put in a lot) but the tanginess gets milder. Extra gochugaru (Korean chili powder) can also be added to make the broth extra spicy.

No ratings yet

Cook Time25 mins

Prep Time10 mins

Servings2

Ingredients

• 1 tbsp neutral oil
• 3 cloves garlic
• 1 inch ginger knob
• 1/2-3/4 cup vegan kimchi
• 2 tsp gochujang
• 3 cups purified water
• 1/4 cup miso paste
• 1 1/2 tsp cane sugar
• pinch sea salt (optional)
• 1/2 tsp gochugaru (adjust to taste)
• 1 servings uncooked ramen noodles
• 2 whole scallions/spring onions (thinly sliced)
• 2 tsp toasted sesame oil
• toasted sesame seeds (optional)
• extra kimchi (optional)

Instructions

• Start boiling water in a large saucepan for cooking ramen noodles.
• Meanwhile, prepare the ramen broth. Heat up a medium saucepan at medium to medium-high heat. Pour neutral oil and add garlic and ginger. Cook for about 1-2 minutes until aromatic and the garlic is slightly crispy.
• Next, add kimchi and gochujang. Cook for about 2 minutes. Then, add water and turn up the stove on high heat to bring it to a boil. Once it’s boiling, reduce the heat to medium-low and let it simmer for 2-3 minutes.
• Reduce the heat to low. Add miso paste and dissolve into the soup. To do so, place the miso on a ladle and partially submerge it in the broth to slowly incorporate the broth into the ladle. Use long cooking chopsticks (or a small whisk) to stir the miso gently in the ladle to let it dissolve. Stir well.
• Add sugar then adjust the seasonings with sea salt if necessary. Turn up the heat to medium-high to reheat the broth.
• Start cooking your choice of ramen noodles according to the instruction on the package. Right before the ramen noodles are done, pour the hot broth into a serving bowl.
• Once the noodles are done, drain well and add to the broth. Let the noodles gently swim in the broth to prevent the noodles from sticking together.
• To serve, top it with scallions, toasted sesame oil (1 tsp per serving), toasted sesame seeds (optional), and extra kimchi (optional.)

Be sure to look for vegan kimchi (made with napa cabbage).

Every kimchi tastes different in saltiness, spiciness and sourness depending on the level of fermentation. Adjust the amount to your preference.

‘Sauerkraut type’ imitation kimchi isn’t recommended.

Any miso would work for this recipe.

—

This miso ramen recipe was republished with permission from Plant Based Matters. Find the original recipe here.

The post Turn Up The Heat With This Vegan Kimchi Miso Ramen Recipe appeared first on Plant Based News.

What is shakshuka?

Shakshuka is traditionally a dish of poached eggs in a sauce of tomatoes, olive oil, peppers, and onion. It is basically a cucina povera recipe (translates from Italian as “cooking of the poor” or “peasant cooking”). Don’t let the terms fool you. This tastes better than many dishes made with more lavish ingredients.

In the last decade, Israeli-British chef Yotam Ottolenghi has helped to popularize the dish in the Western world.

Where is shakshuka from?

Many sources claim that shakshuka can be traced back to the Ottoman Empire, where it was made with meat, though there doesn’t seem to be any specific proof. Adding to the confusion, many scrambled egg dishes with tomatoes exist around the world. Shakshuka’s conception is also attributed to Tunisia, Spain, Morocco, Israel, and Yemen.

Menemen, a similar dish, certainly has Mediterranean origins. Turkish migrants from Crete seemingly brought it to the town of Izmir in the 1920s. The former Cretans migrated to a district called “Menemen” in the city and started making their delicious tomatoey stew. The dish was adopted by the whole country, thanks to its comforting taste, affordability, and practicality.

The difference between menemen and shakshuka is how the preparation of eggs. Usually, the eggs in shakshuka are poached whereas in menemen they are scrambled—though not always.

Other versions of shakshuka exist all over the globe with minor differences in ingredients. These incllude huevos a la flamenca (Andalusian, with chorizo), uova in purgatorio (Italian, different spices),  and matbukha (North African, minus the eggs).

How to substitute eggs for a vegan shakshuka

Here, eggs are substituted with soft silken tofu in this otherwise authentic Turkish version of the dish. Soft regular tofu or Just Egg will work as well. From a purely aesthetic perspective, the Just Egg scramble will look the most authentic.

Additionally, if you really like the flavor of eggs, add black salt (kala namak) to mimic the flavor.

5 from 1 vote

Duration30 mins

Cook Time30 mins

Servings4 servings

Ingredients

• 2 tbsp olive oil plus more for serving
• 1 cup onion finely diced (about 1 small onion, ~120g)
• 1 cup shishito peppers finely diced (see note 1, ~110g)
• 1 cup tomatoes chopped and peeled (see note 2, ~200g)
• 1 block soft silken tofu see note 3, ~400g
• 1 tsp Urfa chili flakes see note 4
• ¼ tsp dried oregano leaves
• salt & pepper to taste
• ⅛ teaspoon black salt (kala namak) optional
• parsley chopped (to garnish)
• bread to serve

Instructions

• Heat olive oil over low heat in a nonstick skillet or traditional sahan. When the oil is warm, add the onion, shishito peppers, Urfa chili flakes, and dried oregano, then stir.
• Season with salt and pepper. Cook over low-medium heat for 10 minutes, stirring frequently.
• Once the onions and peppers are softened, add the tomatoes and continue cooking for another 10 minutes.
• Add in the tofu (or Just Egg scramble), and break it off. Season with regular salt or black salt and pepper one more time, and gently stir. Cook for another few minutes until the tofu gets warm (or longer if using Just Egg).
• If desired, add extra olive oil and chopped parsley to serve. This dish is usually enjoyed without utensils, using bread as a delicious vessel instead.

You may also use Padron or Anaheim peppers if you don’t mind the extra spice. Some prefer using canned San Marzano tomatoes in the winter when there are no good fresh tomatoes available.

1 tofu block is usually 14-16oz. You may also substitute with regular soft tofu, or Just Egg’s vegan scramble.

Urfa pepper is a smoky, incredibly delicious type of chili from Turkey that takes months to make. It is a staple for Turkish cooking. It is highly recommended to use Urfa biber in this dish; however, Aleppo or regular chili flakes in combination with smoked paprika would work as well.

This recipe was republished with permission from Aegean Delight. Find the original recipe here.

The post This Vegan Shakshuka Recipe Is About To Be Your New Go-To Comfort Food appeared first on Plant Based News.

This vegan egg recipe will make around 10 portions and any leftover “yolk” can be enjoyed with toast soldiers.

Don’t limit yourself to only serving your eggs as part of a vegan fry-up either. These brilliant dupes will work beautifully as a pizza topper, with a warm salad, or simply served on toast as a quick and easy brunch treat.

No ratings yet

Duration25 mins

Cook Time15 mins

Prep Time10 mins

Servings3 servings

Ingredients

Yolks

• 200 g/7 oz carrots squash or pumpkin, peeled and sliced or cut into 2cm cubes
• 1 tbsp olive oil plus extra for frying
• 2 tbsp nutritional yeast
• 2 tbsp cornflour
• 1 tbsp unsweetened plant milk
• ½ tsp black salt Kala Namak
• ⅛ tsp regular salt
• ⅛ tsp turmeric

Whites

• 140 ml/⅔ cup unsweetened plant milk
• 90 g/⅔ cup rice flour
• ½ tsp salt
• 1½ tbsp water

Instructions

Yolks

• Boil or steam the butternut squash, carrots or pumpkin until soft. Drain any excess water.
• Place the steamed vegetables along with all of the other ‘yolk’ ingredients into a high-speed blender and blend until very smooth. The consistency needs to be thick and gloopy. Set aside until needed.

Whites

• Using a medium-sized bowl, whisk all of the ingredients together until very smooth. Set aside until needed.

Cooking

• Using a large non-stick frying pan (with a lid), heat a little oil on medium then add 2 tablespoons of the egg white mixture. Fry for around 30 seconds.
• Place 1 level tablespoon of the yolk mixture neatly into the centre of the white. Place the lid on and then cook for 2-3 minutes but don’t flip half way through. Remove with a spatula and cook the rest of the ‘eggs’ using the same method (you might need to add a little more oil to the pan).
• After you’ve mastered the first one, you can try cooking multiple ‘eggs’ at the same time.

This vegan fried eggs recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here.

The post How To Make Easy Vegan Fried Eggs At Home appeared first on Plant Based News.

This recipe is the result of how we can get so much inspo online to make everyday life tastier and healthier, and we absolutely love it! Make sure to give this one a go because it’s really a fantastic flavour combo, very nourishing and super fun to make! It’s also a great vegan lunch or dinner recipe for the warmer months, so have a spring fling or some summer-loving with a bowl of vegan salmon and rice!

No ratings yet

Duration20 mins

Cook Time5 mins

Prep Time15 mins

Servings4

Ingredients

• 2 cups cooked brown rice
• 500 g extra firm tofu
• 1 large cucumber finely sliced
• 1 avocado sliced
• 8 radishes sliced
• 4 tbsp toasted sesame seed
• 2 spring onions finely diced
• 4 tbsp pickled ginger
• 2 tbsp vegan mayo
• 2 tbsp sriracha
• 4 nori sheets (each cut into 4)
• ½ lime juiced

Tofu salmon marinade:

• 1 cup water
• 1 beetroot cooked
• 1 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (low sodium)
• 2 nori sheets
• ½ tbsp garlic powder
• 1 tbsp sesame oil

Instructions

• Add all the tofu salmon marinade ingredients to a blender and blend until smooth.
• Using a cheese grater, shred the block of tofu. Add the tofu to a Tupperware, cover it with the marinade and let it sit in the fridge for a couple of hours or overnight.
• Cook the tofu in a pan on medium heat for 5 minutes until most of the liquid has evaporated.
• To build a bowl, add ½ cup of rice, some tofu, cucumber, avocado, and radish. Top with toasted sesame seeds, finely diced spring onions, pickled ginger, vegan mayo and sriracha. Squeeze a little bit of lime on top.
• You can use the nori sheets square to scoop up the delicious food or sprinkle it on top. Enjoy

Top tips for the best tofu salmon and rice bowl

If you can, stay seasonal with your veggies and buy locally sourced, to reduce the carbon footprint of your finished meal. The joy about dishes such as this one is that you can easily adapt to personal taste preferences and ingredients availability.

For a fall or winter version, why not serve with slices of baked sweet potato and hot edamame?

—

This recipe was republished with permission from plantbaes. Find the original recipe here.

The post That Viral Tofu Salmon And Rice Bowl Recipe (But Make It Vegan) appeared first on Plant Based News.

The world loves seafood. A lot. Sushi, in particular, gets people’s mouths watering; according to Google Trends data, interest in sushi is at an all-time high, doubling in popularity in the last five years (and tripling in popularity in the last 10).

But, to the dismay of seafood enthusiasts everywhere, our oceans can’t keep up. Currently, one-third of the world’s commercial fish stocks are being pushed beyond their biological limits, the UN’s Food and Agriculture Organization says.

Overfishing takes a heavy toll on wildlife — it damages coral reefs, depletes fish stocks, throws food chains and ecosystems out of balance, and places more than one-third of sharks, rays, and chimaeras at risk of extinction, according to WWF.

A tasty solution

It’s concerns like these that inspired the team at Current Foods to get creative. And after two years of research and development, they emerged with something special: vegan seafood that rivals the “real thing.”

Fish, without the fish. Tuna, without the… you get it.

Using ingredients like pea protein, bamboo fiber, and algae oil, Current Foods has created Tuna Cubes and Filets (the latter is featured in the recipe below) that not only look, taste, and feel like conventional tuna, but offer nutritional benefits too.

Rich in iron, vitamin B12, and omega-3, but free from mercury, microplastics, and pesticides, Current Foods might just be the ocean’s best friend.

Do the planet a favor, and try it for yourself.

Those in the US can purchase Current’s Vegan Tuna Filets online. In Spain, it’s available at La Sirena and in Italy, you can find it at Poke House. To learn more, visit the Current Foods website.

Try out these (all-vegan) spicy tuna and avocado sushi sliders

No ratings yet

Duration2 hrs 10 mins

Prep Time10 mins

Servings2 people

Ingredients

For the bun

• 1/2 cup sushi rice
• 1/2 teaspoon seasoned rice wine vinegar
• Cooking spray

For the spicy tuna

• 1 current foods tuna fillet sliced thinly
• 1 teaspoon vegan mayo
• 1/4 teaspoon Sriracha sauce
• 1/4 teaspoon sweet chilli sauce
• 1/4 teaspoon sesame oil
• 1 tsp of soy sauce

Toppings

• 1/4 avocado slice
• 1/4 teaspoon Sriracha sauce
• 1/2 tablespoon chopped coriander
• 1/2 tablespoon garlic crispy fried

Instructions

• Prepare the sushi rice as per instructions. Add 1 tsp of rice wine vinegar and pack into ramekins, sprayed with non stick oil. Wrap in cling film and set aside in the fridge for at least 2 hours.
• In a bowl, combine the tuna strips, vegan mayo, sriracha sauce, sweet chilli sauce, sesame oil and soy sauce and set aside.
• To assemble the slider, slide one of the ‘buns’ out of the ramekin, layer the avocado, the spicy tuna mixture and top with the sauces, cilantro, fried garlic and onions.
• Serve on a slate.

You can find out more about Current Foods on Instagram, and get its vegan Tuna Filets here.

Hungry for more? Check out this vegan sushi burrito recipe, or this grilled plant-based tuna steak recipe.

—

* This is paid-for content; funds from this article help Plant Based News continue to provide millions of people around the world with free content they know and love. We only work with brands we support and use ourselves.

The post How To Make Sustainable (And Vegan!) Spicy Tuna And Avocado Sushi Sliders appeared first on Plant Based News.

Baked potatoes stuffed with a hearty barbecue lentil mixture and dressed with sriracha mayonnaise. The potatoes and the lentil mixture cook together once everything is in the instant pot.

No ratings yet

Duration37 mins

Cook Time17 mins

Prep Time20 mins

Servings4 servings

Ingredients

POTATOES

• 3 large or 4 to 5 medium size russet potatoes about 1 1/2 pounds [680 g]
• 1 1/2 cups 355 ml water
• 1 tablespoon melted vegan butter or safflower or sunflower oil

BARBECUE LENTIL MUSHROOM FILLING

• 1/2 medium size red onion finely chopped (about 3/4 cup [120 g])
• 4 ounces 115 g mushrooms (white, cremini, or a combination), thinly sliced (about 11/4 cups)
• 1 medium size carrot finely chopped or shredded (1/2 cup [60 g])
• 1/2 cup 60 ml vegan barbecue sauce
• 1/2 cup 120 ml water
• 1/4 cup 50 g dried split red lentils
• 4 garlic cloves finely chopped (about 2 teaspoons) 1 tablespoon Barbecue Spice Blend (page 45)
• 2 teaspoons granulated sugar or sweetener optional
• 1/4 teaspoon salt or more to taste

SRIRACHA MAYONNAISE

• 1/4 cup 55 g vegan mayonnaise
• 2 teaspoons sriracha or less based on heat preference

FOR SERVING

• Chopped fresh parsley cilantro, or chives Red pepper flakes

Instructions

• For the potatoes, scrub the potatoes well, then poke holes in them with a fork or knife.
• Put the water in the inner pot, set the steamer rack inside, and put the potatoes on the rack.
• For the filling, in a stainless steel container that fits your Instant Pot, combine the onion, mushrooms, carrot, barbecue sauce, water, lentils, garlic, Barbecue Spice Blend, sugar if using, and salt. Stir to mix well.
• Place the container on top of the potatoes. Cover with foil or a lid. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure
• Cook/Manual setting at high pressure, and set the cook time to 17 minutes. Let the pressure release naturally, then open the lid. Remove the pan with the lentils and stir to mix. The mixture will continue to thicken as it sits. Taste for seasoning, adjusting if needed.
• For the sriracha mayonnaise, stir together the mayonnaise and sriracha in a small dish, adding a bit of water, if needed, so it will be easy to drizzle.
• When the potatoes are cool enough to handle but still warm, slice open. Brush the melted vegan butter on the cut potatoes and fill with the barbecue lentil mixture.
• Drizzle with the sriracha mayonnaise, garnish with parsley and red pepper flakes, and serve warm.

This recipe was republished with permission from Vegan Richa. Find the original recipe in ‘Vegan Richa’s Instant Pot Cookbook’ which you can purchase here!

The post Jazz Up Baked Potatoes With This Hearty, Vegan Barbecue Lentil Filling appeared first on Plant Based News.

Vegan chickpea tuna is versatile, so don’t get sucked into thinking it’s only for sandwiches. Although we will admit that on some freshly baked seeded bread, this recipe is amazing. But that’s not all it works well with. Jacket potatoes, salad, and even simple tortilla chips all make the perfect vessels for your tuna substitute.

If you’re worried about making something with a ‘fishy’ taste, let those fears melt away. While this is a hearty and recognizable dupe for a traditional tuna mayo, it doesn’t have seafood vibes. Capers and lemon juice nod to fish flavors but can’t reproduce them on their own. However, if you want to get as close to the taste of tuna as possible, you could try shredding seaweed and adding it to your recipe. This will up the seafood feel.

No ratings yet

Duration5 mins

Prep Time5 mins

Servings2 servings

Ingredients

• 400 g chickpeas (drained)
• 1/2 red onion
• 1 stick celery
• 3 tbsp vegan mayo
• 1/2 lemon
• 1 tbsp capers
• 1 tsp wholegrain mustard
• 1 tsp garlic granules
• 1 tbsp fresh parsley (finely chopped)
• salt
• pepper

Instructions

• Place the drained chickpeas in a large bowl and mash with the back of a fork until broken down. You can leave some chunks for added texture.
• Finely chop the red onion, celery and roughly chop the capers. Add to the mashed chickpeas.
• Add the vegan mayo, juice of half a lemon, mustard, garlic and parsley. Give it a good stir until fully combined.
• Taste and season with salt and black pepper and serve however you like best!

Top tips for turning up your vegan chickpea tuna

Everything you add to your vegan tuna or serve it with will either amplify or lessen its impact. Because you are trying to replace something very specific, there are a couple of things you can do to make sure the taste hits the right spot.

Firstly, don’t buy generic lemons or use bottled lemon juice. To get the zing of true tuna mayo, you need to use freshly squeezed unwaxed lemons. Meyer is the best variety but anything organic will work beautifully.

Make space for capers. These little pickled powerhouses add an incredible amount of flavor and a subtle seafood vibe. If you’re going without the optional seaweed to add fishy notes, then capers are a must.

If you are aiming for lunchtime sandwich perfection buy the best bread you can. Wholemeal, seeded, and crusty would be our choice as it balances out the sharp lemon and caper notes with earthy goodness.

—

This recipe was republished with permission from Cupful Of Kale. Find the original here.

The post How To Make Vegan Chickpea Tuna Mayo That’s Not Just For Sandwiches appeared first on Plant Based News.

A fresh, summery salad with a bonus recipe for how to quickly turn your almond milk leftovers into feta crumbles to throw on top!

No ratings yet

Duration10 mins

Prep Time10 mins

Servings4

Ingredients

Dairy-Free Feta Crumbles (or use store-bought)

• 1 cup of almond pulp leftover from making almond milk
• 6 tablespoons olive oil
• 1 lemon juiced and zested
• 1 ¾ teaspoon smoked salt or flaked salt
• 1 teaspoon minced garlic
• 1 teaspoon fresh rosemary
• ½ teaspoon fresh dill optional
• ½ teaspoon cracked pepper
• ½ teaspoon granulated sugar

Horiatiki Salata (Salad)

• 1 long cucumber halved lengthways and sliced
• 500 g cherry tomatoes halved
• 1 red onion thinly sliced
• 1 cup pitted Kalamata olives halved
• 1 green capsicum bell pepper, thinly sliced
• sea salt and freshly ground black pepper
• olive oil for drizzling
• Hearty pinch of dried oregano
• 1 batch of Almond Pulp Feta Crumbles or dairy free feta

Instructions

• To make the almond pulp feta crumbles: Blend or finely chop and whisk all ingredients except for almond pulp. Stir through the almond pulp until well combined. Reserve until needed.
• To make the salad: Combine the cucumber, tomato, onion, olives and capsicum in a large bowl. Season well with salt and pepper, drizzle over a little olive oil and add the dried oregano. Toss together. Stir through half of the feta crumbles and scatter the rest on top.

This recipe has been republished with permission from Zacchary Bird.

The post Dairy-Free Greek Salad appeared first on Plant Based News.

It’s worth noting you can use whatever mix of veggies you like for this recipe, so here’s your excuse to use up the ones left in your fridge

No ratings yet

Duration50 mins

Cook Time20 mins

Prep Time30 mins

Servings4

Ingredients

• 6 10 swiss brown mushrooms, diced
• 1 medium carrot
• 1 stick celery
• 1 small zucchini
• 1/2 medium eggplant 200g
• 2 garlic cloves crushed and chopped
• 1 small brown onion or leek finely sliced
• 1 tablespoon fresh rosemary or thyme
• 1 tablespoon tomato paste
• 1 cup passata
• 1 tin of lentils drained
• 1 beef style or vegetable stock cube
• 600 g potatoes desiree or creme royale
• 50 g frozen peas
• 2 tablespoons margarine
• Plant milk optional

Instructions

• Pre-heat your oven to 200°C. 
• Peel and cut potato into big chunks. Boil in salted water until tender all the way through.
• In a large pot or heavy based pan with sides, add a good glug olive oil followed by the mushrooms and cook on medium heat. Saute until they get some colour and soften slightly.
• Follow this with the garlic and onion, saute until softened.
• Throw in the rest of the vegetables and herbs, turn up to medium/high heat, and cook until they get a little colour.
• Add lentils, passata, tomato paste, beef stock cube. Add between ½ – 1 cups of water and let the mix simmer (covered) for 15-20minutes.
• All the vegetables should be cooked by this point. If they aren't or the mix seems dry, add a little more water and cook for longer. You should have tender veggies and a filling that's saucy and not wet, before it goes into the oven.
• Time to make the mashed potatoes. If you're adding frozen peas, throw them in the water for 1min then strain the lot. Add olive oil spread and mash that baby up. If it needs a little loosening to become smoother, you can add a little water or nut milk. Season if needed.
• In a 20x20x4cm baking dish, layer in the filling and spread the mash on top. You want peaks of potato which will get nice and crispy. Drizzle with a little olive oil and bake until golden on top.

This recipe has been republished with permission from Sara Oteri. 

The post Shepherd’s Pie appeared first on Plant Based News.