the hungry bookish

reviews, recipes and roaming

[thehungrybookish]

Low Carb Vegan Creamy Veg & Broccoli Rice Recipe

Prep time: 30 minutes (I’m a particularly swift chopper)

Yields: Enough for 3 People or 1 Big and 1 Small Person

Recently I have been trying a low carb vegan diet. Since eating a mostly vegan diet (not completely vegan but mostly) I’ve been eating a lot of high carb foods and have gained a bit of weight because of it. I wouldn’t say it’s easy eating low carb vegan food. It’s a restrictive diet on top of another restrictive diet. There are some benefits to a low carb diet which I can feel physically and I have lost a fair amount of weight just with diet alone. My measurements here aren’t exact - no cups, ml or grams. It’s a veg mix really, if you’re a fan of red peppers then add a bit more by all means.

Ingredients

1 Red Bell Pepper

Half an Eggplant

Some Small Rosa Tomatoes

1 Carrot

2 Handfuls of Spinach

1 Courgette

1 Block of Firmish Tofu

1 Head of Broccoli

Tbsp Dried Oregano

Tbsp Dried Basil

Tbsp Olive Oil

Tbsp Smoked Paprika

Tbsp Nutmeg

Tbsp Nutritional Yeast Flakes

Cup of Oat Milk (Or whichever milk to usually use)

Tsp Flour

Method

1 Julienne your veg, cube your tofu and halve your tomatoes.

2 In a food processor or blender (I used a Nutribullet because - lazy) blitz your broccoli. Don’t blitz for too long, you don’t want a broccoli smoothie. You now have broccoli rice! I don’t squeeze out the excess water in the broc - some do but we don’t mind the wet cooked broc rice. I’m lazy so I skip out this step.

3 Fry all your julienned veg. After they have cooked through and are soft add your tofu and tomatoes.

4 Add your spices and yeast flakes - just chuck them in. Let cook for a minute or so.

5 Add your milk and flour and let simmer until everything is combined.

6 In a new saucepan gently fry your broc rice in a splash of oil. Moving the broc around continually.

7 Plate up and add a huge helping of sprouts in top - makes it fancy looking, tastes amazing and has super great health benefits.

Like I’ve said before this meal is low carb and vegan and the tofu gives it that protein kick, the milk (depending on your choice of milk) has added calcium and the yeast flakes give it the b12 boost. You know how I love those nutritional yeast flakes.

Enjoy! Let me know how it turned out and if you added any cool extras :)

[thehungrybookish]

Simple & Quick Vegan Mayo Recipe

Prep time: 10 minutes

Yields: 1 Medium Jar

We make our vegan mayonnaise using raw, unsalted cashews. It’s a healthier, cholesterol free and improving recipe. Cashews are known combatants of high cholesterol and are also known to decrease your chances of cardiovascular disease. They are also a great source of protein, zinc, vitamins E and K - to name a few benefits of the humble cashew nut. As well as mayonnaise we use cashews for a lot of our cream based recipes, creamy pasta is a winner.

Ingredients

1 Cup Raw, Unsalted Cashews

4 Tbsp Oat Milk (Natural sweetness gives the Mayo a sweet, tangy taste)

1 Tsp Sweet Mustard

1 Tsp Horseradish

1 Tsp Salt

2 Tbsp Lemon Juice

2 Tbsp Apple Cider Vinegar

1 Tbsp Olive Oil

Method

1 Soak your Cashews in boiled water for about 10 minutes.

2 Add everything BUT the oil to a high speed blender.

3 Blend everything until smooth.

4 Taste and add more vinegar if you’d like the mayo more tangy or more Oat milk if you’d like it more sweet. If the mayo seems too thick just add a Tbsp of Oat Milk until you reach a consistency of thick cream. Do not add water - oil and water do not mix, the mixture will separate.

5 Once you’ve reached the desired consistency and flavour add your oil and blend again to emulsify your mayonnaise. If you don’t want to add oil then you can leave this out. I like the emulsified taste of the vegan mayo.

* For this recipe we use our Nutribullet which is really simple to use and even easier to clean.

Enjoy! Let me know how it turned out and if you added any cool extras to your vegan mayo :)