#plantbaseddelight

[melodyyoko]

This dish is a vegan take on the traditional Paneer Makhani. Instead of paneer, tofu cubes are cooked in a rich, creamy tomato-coconut sauce that is full of fragrant spices.

Ingredients: 1 block extra-firm tofu, cubed. 2 tablespoons vegan butter. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 2 cups tomato puree. 1 teaspoon ground turmeric. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1 teaspoon garam masala. 1/2 teaspoon paprika. 1/2 teaspoon chili powder. 1 cup coconut milk. Salt to taste. 1 tablespoon maple syrup. Fresh cilantro, for garnish.

Instructions: In a large skillet, heat vegan butter over medium heat. Add chopped onion, minced garlic, and grated ginger. Saut until onions are soft and translucent. Add cubed tofu to the skillet and cook until lightly browned. Stir in tomato puree, turmeric, coriander, cumin, garam masala, paprika, and chili powder. Cook for 5 minutes, stirring occasionally. Pour in coconut milk and stir well. Simmer for another 10 minutes, allowing the flavors to meld together. Season with salt to taste and stir in maple syrup for sweetness. Garnish with fresh cilantro before serving. Serve hot with rice or naan.

Prep Time: 15 minutes

Cook Time: 25 minutes

evan drik

[jq1xd5]

This vegan asparagus and peanut rice dish tastes great and fills you up. The peanuts add a nutty flavor, and the asparagus makes the dish fresh. It's simple and quick to make, so it's great for a busy weeknight dinner.

Ingredients: 1 cup rice. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 1/2 cup peanuts, crushed. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon peanut oil. Salt and pepper to taste. Sesame seeds for garnish.

Instructions: Cook rice according to package instructions. In a large skillet, heat peanut oil over medium heat. Add diced onion and minced garlic, saut until onion is translucent. Add asparagus pieces and cook until tender, about 5-7 minutes. Stir in cooked rice, crushed peanuts, soy sauce, sesame oil, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally. Remove from heat and garnish with sesame seeds before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Soil Chemistry

[sssooji]

This hearty vegan dish combines tender potatoes with flavorful garlicky chard broth, creating a comforting and nutritious meal.

Ingredients: 4 cups vegetable broth. 4 cloves garlic, minced. 1 bunch Swiss chard, stems removed and leaves chopped. 4 medium potatoes, peeled and diced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Put in the vegetable broth and slowly bring it to a boil. After you add the potatoes, cook for about 15 minutes, or until they are soft. When the potatoes are soft, add the chopped Swiss chard leaves and cook for another 5 minutes, until the leaves wilt. Add pepper and salt to taste. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 20 minutes

Westside Master Recyclers

[educacion-mexicana]

Marinated tofu and mixed vegetables cooked in a tasty teriyaki sauce make this vegan dish taste great and fill you up.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 2 cups mixed vegetables such as bell peppers, broccoli, and carrots, chopped. 1/4 cup soy sauce. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon cornstarch. 2 tablespoons water. Cooked rice or noodles, for serving. Sesame seeds and green onions, for garnish.

Instructions: In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger to make the marinade. Add cubed tofu to the marinade and let it marinate for at least 30 minutes, or up to overnight in the refrigerator. Preheat oven to 400F 200C. Place marinated tofu on a baking sheet lined with parchment paper, reserving the marinade. Bake tofu for 25-30 minutes, flipping halfway through, until golden and crispy. In a skillet, heat some oil over medium heat. Add chopped vegetables and stir-fry until tender-crisp, about 5-7 minutes. In a small bowl, mix cornstarch and water to make a slurry. In the skillet with vegetables, pour in the reserved marinade and bring to a simmer. Add the cornstarch slurry to the skillet and stir until the sauce thickens. Add baked tofu to the skillet and toss to coat everything in the sauce. Serve over cooked rice or noodles, garnished with sesame seeds and green onions.

Prep Time: 40 minutes

Cook Time: 30 minutes

Meon Valley Airgun Club

[unpottytrining]

This Vegan BBQ Chicken Pizza has both savory and smoky flavors that you will love. This pizza is full of healthy vegan foods and a spicy BBQ sauce, making it great for a quick dinner during the week or a snack on game day.

Ingredients: 1 pizza dough. 1/2 cup vegan BBQ sauce. 1 cup vegan chicken strips. 1/2 red onion, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/2 cup corn kernels. 1 cup vegan mozzarella cheese. 1/4 cup fresh cilantro, chopped.

Instructions: Start by heating the oven up to 450F 232C. On a floured surface, roll out the pizza dough to the thickness you want. Place the dough on a pizza stone or baking sheet after it has been rolled out. Cover the pizza dough with a layer of vegan BBQ sauce. Spread the corn, red onion, red bell pepper, and vegan chicken strips out evenly over the sauce. Add the vegan mozzarella cheese on top of the other ingredients. After the oven is hot, put the pizza in it and bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Take the pizza out of the oven and top it with fresh cilantro. Cut it up and serve it hot. Have fun with your vegan chicken BBQ pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

Forest Soft Serve

[kaleidoscope90]

A delightful vegan cranberry apple compote infused with warm spices, perfect as a topping for oatmeal, yogurt, pancakes, or as a side for holiday meals.

Ingredients: 2 cups cranberries. 2 apples, peeled, cored, and diced. 1/2 cup orange juice. 1/4 cup maple syrup. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger.

Instructions: In a saucepan, combine cranberries, diced apples, orange juice, maple syrup, cinnamon, nutmeg, and ginger. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Once the compote reaches desired consistency, remove from heat and let it cool slightly before serving. Serve warm or chilled. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Rhetoric Athens

[clearlymiscalculated]

An old Korean side dish called gaji namul is made with eggplant. In this vegan version, soy sauce is used instead of fish sauce, and sesame oil, garlic, and Korean spices are mixed in to make it taste great.

Ingredients: 3 small eggplants. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon sesame seeds, toasted. 2 cloves garlic, minced. 1 tablespoon green onion, finely chopped. 1 teaspoon rice vinegar. 1 teaspoon maple syrup. 1 teaspoon gochugaru Korean red pepper flakes. Salt, to taste. Black pepper, to taste.

Instructions: Cut the eggplants into thin strips and steam them for about 10 minutes, or until they are soft. Put soy sauce, sesame oil, sesame seeds, green onion, peanut butter, maple syrup, gochugaru, salt, and black pepper in a bowl. Mix the ingredients together. Toss the eggplants gently with the sauce mix once they are done cooking until they are well covered. You can serve it warm or at room temperature. If you want, you can add extra sesame seeds and green onions on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

i am wanda

[brunamz]

These vegan and gluten-free Greek koftas are bursting with flavor and fragrance, thanks to the combination of quinoa, chickpeas, and aromatic spices. They make a delicious and nutritious meal that everyone will love!

Ingredients: 1 1/2 cups cooked quinoa. 1 cup cooked chickpeas. 1/2 cup finely chopped red onion. 1/4 cup finely chopped fresh parsley. 2 tablespoons nutritional yeast. 2 tablespoons tomato paste. 2 teaspoons ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon dried oregano. Salt and pepper, to taste. 1 tablespoon olive oil for cooking.

Instructions: Add the cooked quinoa, chickpeas, parsley, nutritional yeast, tomato paste, cumin, oregano, salt, and pepper to a food processor. Blend the ingredients together until they are smooth. Pulse until everything is well mixed but still has some chunks. Make small koftas that are oval-shaped out of the mixture. Over medium-low heat, warm the olive oil in a big pan. For about 10 minutes, turn the koftas over every so often until they are browned and crispy on all sides. You can serve the koftas hot with your favorite sauce or in a pita with tahini sauce and vegetables.

Prep Time: 20 minutes

Cook Time: 10 minutes

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