Need to make lunch but have very little time?!? You are at the right place, check out our SUPER SIMPLE stir fry noodles recipe!!!
Hi Everyone,
Welcome back to my blog!
In this post I am keeping it very simple – stir fry noodles – for those busy days! It will take you no more than 20 minutes to prepare this yummy recipe filled with crispy vegetables.
INGREDIENTS:
– 200g of noodles (I used Ramen)
– 3 scallions
– 1 carrot
– 1/2 sweet pepper
– a handful of mange tout
– g of broccolini
– a few baby corns
– 1/3 of a pointed cabbage
– 2 tbsp of sesame oil
– 2 tbsp of soy sauce
– 2 tsp of salt
PREPARATION:
Go ahead and cut all the vegetables into strips/slices and cook the noodles. Now, preheat a stir fry pan on max and add 100ml of cooking oil and all the vegetables except the cabbage to it, add the salt, and saute for 2 minutes.
Add the noodles and cook for another minute – turn off the hob and add the cabbage to it, mix it and you are ready to serve it!
PREPARATION:
To start off, chop all your vegetables: fine chop onion carrots, and the rest in cubes. Saute the onions and carrots for a few minutes on high heat and then add the rest of the vegetables to the pot – mix them up and top up with cold water.
Cook the soup on low heat for an hour and a half – add the vegetable stock cubes a few minutes prior to taking it off the hob.
In the meantime let’s prepare the semolina dumplings, the ingredients that you will need are:
– 100g of wheat semolina
– 1,5 tsp of egg replacer
– 1,5 tsp of salt
– 1,5 tsp of pepper
– 1,5 tbsp of nutritional yeast
– 1 tbsp of olive oil
Wisk the egg replacer in a bowl with 3,5 tbsp of water, and after that add the rest of the ingredients and make a dough out of it. Once done, make little dumplings and then cook them in water for 45 minutes.
When your soup is cooked, separate in another pot 1/3 of it and add into the 1/3 of soup the following ingredients:
– 1,5 tsp of salt
– 1,5 tsp of pepper
– 1,5 tbsp of olive oil
– 1,5 tbsp of vegan butter
Now go ahead and blend it – serve it with the dumplings and some fresh parsley & soy cream (this serves 3).
I usually freeze the rest of the soup for another day 🙂
Always wanted to make Roasted Seitan??? You are in the right place, as this is a great easy to follow the recipe and you will love it!
Hi Everyone,
In this post I am showing you how to make Roasted Seitan with Sweet and Spicy glazing – It can be eaten hot as part of the main course or cold as part of a sandwich – and both options are phenomenal!
To start off you will need to make a dry mixture so place the following ingredients into a bowl:
– 300g of vital gluten
– 250g of Gram (chickpea) flour
– 1,5 tbsp of garlic & 1,5 tbsp of onion powder
– 3 tbsp of nutritional yeast
– 1,5 tbsp of dried paprika
– 1 tbsp of cajun seasoning
– 1 tsp of cayenne pepper
– 2,5 tsp of salt
Mix all the ingredients together and start preparing the liquid component – place the following ingredients into a jug:
– 1,5 vegetable stock cube
– 2 tsp of soy sauce
– 3 tbsp of maple syrup
Top it up with a pint of hot water and mix it together and then add it to the dry mixture.
Knead the dough until it all combines nicely.
Now you will need another liquid component where the Seitan will be roasting in, which will eventually become a glaze once it thickens up.
The ingredients are as follow:
– 1,5 vegetable stock cube
– 1 tbsp of dried paprika & 1 tbsp of chili flakes
– 2 tsp of pepper
– 2 tbsp of brown sugar
– 3 tbsp of maple syrup
– a bunch of fresh thyme
Top it up again with a pint of hot water and mix together (that should be enough liquid to cover about half of the seitan).
Pour it into a baking tray and then shape the seitan into a few pieces and put them into the liquid.
Bake it in the oven for 45-55 minutes at 200°C (390°F) while turning the seitan over every 15 minutes – once the liquid reduces, brush the seitan over with the remaining liquid.
In this post I am showing you how to make vegan cheesecake, that is topped up with chocolate and there is gonna be a lot of nuts (so that means a great source of protein also).
To start off, soak 250g of cashews in water overnight and leave a can of coconut milk in the fridge!
The preparation will be in 3 stages: base, filling, and topping. This requires patience, but it’s sooo worth it 🙂
NOTE: you will need a springform cake tin!
Let’s start off with the base, the ingredients that you will need:
– 70g of walnuts
– 70g of brazil nuts
– 50g of desiccated coconut
– 80g of dried dates
– 2 tbsp of cocoa powder
As dried dates are not sticky, soak them in some hot water for a few minutes!
Add the nuts together with the desiccated coconut into your blender and press the button – once you are happy with the result it’s time to add the dried dates (without water) and cocoa powder – blend it once more!
Now, take the springform cake tin and cut out a piece of baking paper to lay it on the bottom of the tin. Take your base mixture and press it firmly on the bottom of the tin – base is done! Leave it in the freezer while you are making the filling.
The ingredients needed for the filling:
– 250g of cashews (soaked in water overnight – otherwise it’s gonna be tough for your blender to make a smooth mixture)
– 1 can of coconut milk chilled in the fridge (for this part you will use up 2/3 of the best/fatty part of the milk – the rest will be used for the topping)
– 5 tbsp of maple syrup
– 3 tbsp of agave syrup
– 3 tbsp of lime juice
– 1 tsp of vanilla extract
– 1/2 a cup of coconut oil (liquid)
To start off, make some liquid coconut oil – fill a pan and just melt it on really low heat.
Fill the blender with the cashews, 2/3 can of coconut milk, maple & agave syrup, vanilla extract, and lime juice – blend it very well together (to make it as smooth as possible). Now, go ahead and add the coconut oil and blend it once more – take the mixture and pour it into the springform cake tin and then leave it in the freezer for about 5 hours. For extra color you can add blueberries to it and mix them into the filling
The ingredients for the chocolate topping:
– the rest of the coconut milk
– 5 tbsp of brown sugar
– 60g of dark chocolate
– 3 tbsp of vegan butter
– 1 tsp of vanilla extract
Pour the rest of the coconut milk into a saucepan and heat it up. Now, add the brown sugar to it and simmer for about 20 minutes on low heat (whisk occasionally) to get a thicker consistency. Then add the chocolate, butter, and vanilla extract and let it all bind together – now pour it on top of the cake and leave it for another 30 minutes in the freezer.
Leave it for an hour in the fridge before serving – optionally decorate with strawberries.
Are you looking for a nice vegan snack for any occasion? Make yourself these nice cauliflower snacks in delicious coatings! Enjoy!
Hi Everyone,
In this video, I will show you how to make great cauliflower nuggets, that is a great snack for any occasion 🙂 You can bake or fry them, that is totally up to you (but I liked the healthier option of baking).
INGREDIENTS:
– 1 small cauliflower (approx. 700g)
– 1,5 tsp of salt
– 1/2 tsp of black salt
– 1,5 tsp of pepper
– 1,5 tbsp of nutritional yeast
– 1,5 tbsp of olive oil
– 1,5 tsp of egg replacer (with 50ml of water)
– 100g of regular flour (or gram flour if you want a gluten-free recipe)
– 3 coatings are used: Poppy seeds, sesame seeds, and bread crumbs
PREPARATION:
To start this recipe off, shred your cauliflower on the small-hole side of the box grater – once done, add the regular salt to it so the cauliflower can release its water!
In the meantime, prepare the egg replacer by adding 50ml of water to the powder and then give it a good whisk.
Now you can take a thin cloth (if you have it), or just a strainer and squeeze as much water as possible out of it!
Once done, add the cauliflower to the egg replacer along with the rest of the ingredients (except flour) and give it a good mix – now you can add flour and make a nice dough.
Your next step is to form small ball nuggets and then roll them into your favorite coating 🙂
In case you are baking them, place them on a baking tray with some baking paper, and preheat your oven to 180°C (360°F) – bake them for 15-20 minutes.
In case of frying them, just keep in mind not to heat up the oil too much, as they are fairly quickly done!
Ever wondered how to make delicious bolognese since transitioning to a vegan diet? You are at the right place, check out our post.
Hi Everyone,
In this post, I am showing you how to make vegan bolognese, and it can be done in about 25 minutes, so is great as a quick lunch option and you can also freeze it for those busy days!
INGREDIENTS:
– 2 small onions
– 3 small carrots
– 1 eggplant
– 70g of red lentils
– 100g of soy mince
– 2 tsp of salt
– 2 tsp of pepper
– 1 tbsp of mixed herbs (or use fresh thyme, parsley, and basil)
– 1/2 tbsp of brown sugar
– 1,5 tbsp of nutritional yeast
– 1 tbsp of olive oil
– 6 tbsp of tomato paste
PREPARATION:
Start off with the red lentils – cook them on medium heat and once the water starts boiling, cook for about 8 minutes, so you don’t overcook them!
Soak the soy mince in water for 5 minutes and then try to squeeze as much water as possible out of it – otherwise, it becomes mushy – and you don’t want that with your bolognese 🙂
Now you can go over to the vegetables – finely cut the onions and carrots, and cut the eggplant into smaller cubes – now you can saute them for about 7-8 minutes on high heat.
Lower the heat on the vegetables and add your lentils and soy mince to in and mix it all well together.
And then add all the seasonings with a cup of water – and let it simmer for another couple of minutes!
You are ready to serve it, Enjoy!!
Serve it with pasta the original way, or make squash spaghetti (but it tastes great with rice as well).
Are you wondering what to make for lunch today? Young jackfruit is a delicious option for you! Serve it with rice or make yourself a wrap!
Today we are making young jackfruit that you can find nearly in every grocery store nowadays. To prepare this it should take you around 25 – 30 minutes and should be fine for 3 – 4 people. It’s going to be Mexican inspired and served simply with some rice & roasted soybeans for crunchiness.
INGREDIENTS:
– 1 can of Young Jackfruit
– 1/2 can of Black Beans
– 1/2 small can of Sweetcorn
– 1 medium-sized Onion
– A handful of Green beans
– 1 medium-sized carrot
– 2 small sweet peppers
– Half a Lime (lime juice)
– 2 tsp of Salt
– 1 tsp of Chili (really up to you how spicy you would like it 🙂
– 1/2 tsp of Garlic Powder
– 1/2 tsp of Turmeric
– 1 tbsp of Coconut oil
– 1.5 tsp of Mustard
– 2 tsp of Liquid Smoke
Rice will require the following ingredients:
– bunch of Parsley (and I usually like a LOT)
– 1 tbsp of Vegan Butter
– 2 cups of Rice (I used Basmati this time as it is nice and quick to prepare)
– some Salt and a few drops of oil for the cooking part so the rice doesn’t stick!
PREPARATION:
Once you have gathered all these ingredients, you will start by draining the water from the can of Jackfruit and start taking the pits and hard bits out of it and putting it into a bowl.
The next step is to add all the ingredients: Salt, Chili, Garlic, Turmeric, Coconut Oil, Mustard, Lime Juice, and Liquid smoke – mix it all together, and let’s start choppin’ those veggies.
Chop the onion in nice small pieces and the rest in bigger ones. You are now ready for cooking! (You can now start cooking some rice)
Preheat the pan, and throw that onion into it. Let it fry for about 2 minutes and then add the cut vegetables and fry it for the same amount of time on high heat.
Now you can lower down the heat and add the Jackfruit mixture to it with 1/3 cup of water. Once it comes up to heat add the beans & corn and take it off the hob!
