Easy Vegan Recipes

Have you tried smashing your potatoes yet? These are oven-roasted, rustic, and crispy on the outside with a soft interior with an herby and bright chimichurri!

Ingredients:

1 tsp sea salt
1.5 lb baby potatoes (colour of choice)
2 tbsp olive oil , more if desired
pinch coarse sea salt , for sprinkling
1 batch chimichurri sauce (optional for drizzling – recipe a few posts back!)

Method:

Preheat oven to 400F/200C, and line a baking sheet with parchment paper.

Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.

Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.

Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.

Try out these Crispy Roasted Potatoes. These are oil-free potatoes are that are DELICIOUS & CRISPY!

What you need:

2 medium high starch potatoes (I used russet) peeled/cut into 1 inch cubes, kosher salt, 1/4 cup warm veggie broth or warm water (sub oil) 1 tbl runny tahini, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, salt/ pepper

What you do:
️Place potato cubes in a large pasta pot, cover with cold water by about 1-2 in. Bring to a boil & add a generous amount of kosher salt. Give a stir. Lower to a simmer & cook until fork tender, not mushy (approx 8-10 min)

While potatoes are cooking, in a small mixing bowl whisk together the rest of the ingredients until combined. Set aside.

️Drain potatoes, no need to dry them. Transfer to a large mixing bowl. Shake & flip the potatoes vigorously in the bowl. The edges will soon become rough & a bit crumbly (approx 1-2 min)

️Add reserved sauce to the potatoes & shake again till coated. Use a wooden spoon or spatula if needed to help coat.

️Spread potatoes on a large unlined baking sheet in one layer leaving space between each piece. If needed, bake on two sheets using top & bottom racks

Roast potatoes at 425 F until bottoms release easily & are crispy (approx 20-25 min) Flip potatoes & roast till bottoms become crispy again (approx 15-20min)

️Let cool 2-3 min, till not as hot. Serve with your favorite dipping sauce. I served mine with a mix of equal parts ketchup & mayo, a pinch of smoked paprika, a quick drizzle of vegan Worcestershire sauce & pickle juice. enjoy!!

Check out this tasty tofu recipe coated in a delicious sauce!

Tofu:
(1) 16 oz block Tofu
1/2 tsp of Garlic Powder
1/2 tsp Onion Powder
Salt & Pepper to taste
5 Tbsp Cornstarch
Salt & Pepper to taste
1 – 1 1/4 cups Organic Canola Oil or other neutral high heat Oil for frying

Vegetables:
1 1/2 cups Red Bell Pepper chopped
1 cup Red Onion chopped
3 Green Onions sliced into 1 1/2” pieces (reserve some of the green parts for garnish)
1 cup Pineapple chunks (I used organic canned in 100 percent juice and reserved the juice for the sauce)
2 cloves of Garlic minced
1 small knob of Ginger grated
1 1/2 Tbsp of Sesame Oil for cooking

​Sauce:
3/4 cup Pineapple Juice
1/2 cup Water
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Ketchup
1 Tbsp Sugar
Salt & Pepper to taste
Cornstarch Slurry (1 Tbsp cornstarch mixed with 1 Tbsp Water)

Directions:

Make the Pineapple cooking sauce by mixing together the Pineapple Juice, Water, Ketchup, Rice Vinegar, Soy Sauce and Sugar. Set aside.

Prepare the Tofu for frying by either pressing it first and then cutting it into cubes or you can use pressed Tofu like I did.

Add the cubes of Tofu to a large bowl and toss with the Garlic Powder, Onion Powder, Salt, Pepper and 2 Tbsp of Cornstarch. Set aside while your Oil comes to temp

Heat 1 – 1 1/4 cups of Oil in a smallish pot with high walls. Bring the temp to about 350 degrees. You can use a thermometer or test the oil by placing the tip of a wooden chop stick in the oil and if it bubbles it’s ready.

Spread out the remaining 3 Tbsp of Cornstarch onto a plate. Lightly coat all sides of the Tofu in the Cornstarch before placing into the hot oil. Let the Tofu cook for a couple of minutes turning if necessary until all sides take on a nice golden color. Cook in small batches to prevent the Oil temp from dropping too quickly

In a large skillet on med heat saute the Garlic and Ginger in Sesame Oil until both become fragrant. Add in the Red Pepper, Red Onion and Green Onions and cook until they become slightly tender. Remove from pan.

These are so perfect for sharing! Get the cauliflower recipe:
​
​Crispy Cauliflower:
Ingredients
2 small heads (600g total) of raw cauliflower, makes around 3 cups of florets
Oil for frying

Batter:
1/2 cup all-purpose flour
1 tbsp corn starch
1 tsp baking powder
1 tsp salt
3/4 cup water

Breading:
2 cups Japanese breadcrumbs or breadcrumbs of choice

Method:

In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.

Evenly coat the florets in the batter. You can do this in batches. In another bowl or plate, add in the bread crumbs.

One by one, place each cauliflower from the batter into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated.

Heat a frying pan with some oil. Once hot, place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.

Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels. Let cool for a few minutes then enjoy with your favourite dipping sauce!

You can make this dish spicy by adding extra chili, or skip the spice completel! Use any flat noodle of choice (rice or wheat), and your favorite vegetables…or whatever you still have in the fridge! So easy and tasty!

You need:
3 minced garlic cloves (~1 tbsp)
1 tbsp grated ginger
1 tbsp sambal oelek (more or less to preference)
1/2 tbsp cooking oil
1/3 cup peanut butter*
1 cup coconut milk (can)
1/3 cup of water
1 tbsp coconut sugar
Salt, coconut aminos or soy sauce to taste
Juice of 1-2 limes

Plus:
10 oz noodles of choice
Mixed vegetables
(I used broccoli, carrots, bell pepper, corn and mushrooms)

Optional:
Scallion greens
Crushed peanuts
Chili flakes
Cilantro

Method:

Prepare noodles according to package directions. Drain, rinse if using rice noodles, and set aside.
Heat up oil, and sauté garlic, ginger and sambal oelek for a minute, then add your chopped vegetables, and keep sautéing everything for another minute.

Add coconut milk, coconut sugar, peanut butter, and water, and bring to a boil. Simmer for a few minutes (or longer) depending on the veggies you’re using and your preference.

Season to taste with salt (or coconut aminos/soy sauce), add cooked noodles, and squeeze over some fresh lime juice.

Serve with optional toppings, and enjoy!

(Makes 2 large servings)

*always use real peanut butter – crunchy or smooth – made with only peanuts (and maybe salt)

This pasta has a creamy dressing made with tahini for a perfectly comforting meal!

Creamy Pasta Salad

Tahini Dressing:
1/4 cup tahini
1/4 cup vegan yogurt (this gave it a nice tang, but you can adjust the consistency by adjusting the water if you don’t have on hand)
2 tsp Dijon mustard
Juice of one large lemon (2 tbsp)
1 tbsp apple cider vinegar
1/2 tsp garlic powder
1/4 tsp cayenne
1/4 tsp salt or to taste
1 tbsp nutritional yeast (optional)
2-4 tbsp cold water (to thin dressing out)
1-2 tbsp fresh chopped herbs of choice (I used dill, but parsley or basil work well too)

Prepare dressing by whisking all ingredients except the water together in a large mixing bowl. Slowly pour in your water and whisk until desired creamy consistency is reached.

Pasta Salad:
1 lb dry pasta (I used orecchiette pasta)
2-3 mini cucumbers, sliced
1/2 cup cherry tomatoes, halved
Fresh cracked pepper to taste

Method:

Cooking pasta according to package then drain out pasta and rinse under cold water. Once rinsed, add to the bowl of dressing along with cucumber and cherry tomatoes and gently fold together until fully combined. Serve at room temperature with fresh cracked pepper or store in the fridge for 2-3 days.

Note: I added some roasted chickpeas overtop to make this a meal. Totally optional.

Creamy Mushroom Risotto with King Oyster Scallops that’s perfect for your next cozy dinner!
Makes 4 servings

Ingredients:
6 cups of good quality vegetable stock
3 tablespoons olive oil, divided
3 tablespoons of vegan butter
6 med size king oyster mushrooms, chopped (reserve 2 whole Mushrooms for later)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
2 teaspoons dried thyme
2 teaspoon salt, or to taste
1 teaspoon freshly cracked black pepper, or to taste
1/3 cup shredded vegan Parmesan cheese
2 tbsp of liquid coconut aminos or low sodium tamari
Few sprigs of dill for garnish

Method:

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add diced onions, and cook until they look soft and translucent. Add mushrooms and cook, stirring them occasionally until they look soft. Stir in garlic, and cook until garlic is fragrant.

Add 1 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is is slightly toasted, 2 to 4 minutes. Add 1 tbsp of vegan butter then stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.

Start adding the vegetable stock, 1 cup at a time, allowing the stock to be fully absorbed before adding in the next cup. Stir the risotto continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Add the shredded vegan Parmesan. Season with additional salt and pepper.

King Oyster Mushroom Scallops:
Slice the mushroom into 1-inch thick rounds. Don’t toss the top.
Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat.
Add the mushroom scallops and the top and cook 3 to 5 minutes, until the bottoms are golden brown. Add the liquid coconut aminos or tamari. Cook 3 to 5 more minutes, until tender. Add more vegan butter if needed.
Sprinkle with salt, pepper. Serve the mushroom scallops on top of risotto.

Who’d love a cozy bowl of this Creamy Corn and Potato Chowder We sure do!

Creamy Corn and Potato Chowder:

Serves: 6

2 tbsp extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, diced
1 red bell pepper, diced
2 cups corn kernels, fresh or frozen (about 2 ears of corn)
4 cups baby potatoes, skin on, cut up into equal sized pieces (quartered, halved etc) (1.5 lbs)
4 cups vegan soup stock
1/3 cup raw cashew pieces, soaked (about 50g)
2/3 cup hot water
1 tsp dried basil (or handful minced fresh basil)

Method:

In a large pot, heat the olive oil over medium heat. When glistening, add the onions and sauté for 2-3 minutes or until softened and translucent. Add the garlic, cooking for 30 seconds.

Add in the red bell pepper, corn, potatoes, dried basil (if using fresh basil, add it later), and soup stock. Stir, put on the lid and turn the heat up to high. Bring to a boil, then reduce heat to a simmer, cooking for 5-8 minutes or until the potatoes are barely fork-tender.

In the meantime, blend the cashews with the hot water until smooth. Add the cashew cream to the pot, stir and return to a simmer for 2 minutes. Remove from heat.

Add 2 cups of the chowder to a blender, and process until creamy then add back to the pot. Alternately, use an immersion blender, and pulse 3 or 4 times or until desired consistency.

The chowder is best when only some of it is blended (not completely puréed) and chunks of potatoes and corn remain intact. Stir in the fresh basil if using. Ladle into bowls and serve with fresh basil if desired.

A cozy and hearty bowl of Creamy Curried Sweet Potato Lentils

This dish is easy to prepare, ready in 30 minutes, perfect for meal prep, and super delicious! Enjoy them on their own, with some naan, or rice. For added greens, add some baby spinach at the end, or chopped kale during the last 5 minutes of the cooking process!

Ingredients:
1 cup red lentils, rinsed*
2 sweet potatoes
1 carrot
1 medium sweet onion
4-5 garlic cloves
1 thumb piece size ginger, ~1 tbsp grated
2 tbsp yellow curry powder
2 tsp turmeric
2 x 1/2 tbsp avocado or coconut oil
4 cups water or vegetable broth
1 can coconut milk
A small bunch of fresh cilantro, chopped
Juice of 1-2 lemon
Salt, pepper and chili pepper to taste

Method:

Peel sweet potato, carrot and onion, and cut them into small, even sized pieces. Mince garlic, and grate ginger.

Heat up 1/2 tbsp of oil in a large pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes. Push vegetables to the edges of your pan to create some space in the center.

Add the second 1/2 tbsp of oil to the middle, and fry garlic, ginger, curry powder and turmeric for 1-2 minutes until fragrant, before mixing it with the rest. Add lentils, water or broth, and bring everything to a boil. Simmer over low heat for 20 minutes, stirring occasionally.

Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes. Season to taste with salt, black pepper and a bit of chili powder/flakes. Finish everything with chopped cilantro and fresh lemon juice.
Enjoy!

*when using split lentils, you may have to scale back on the amount of water used!
Lentils will thicken a lot if you make them for meal prep. Just add a little more liquid when reheating!

Comforting CHEESY SCALLOPED POTATOES ! Layered with tender potatoes, creamy cheesy sauce, and baked to perfection.

Ingredients:
1 Tbsp water
6 medium/large russet potatoes, sliced ⅛ inch thick
1 large white or yellow onion, chopped into small pieces
⅓ cup all-purpose flour, substitute with GF flour
⅓ cup dairy-free butter
½ cup vegetable broth
1 ½ cup unsweetened dairy-free milk
2 cups dairy-free GF cheddar cheese shreds, substituted with a blend of mozzarella and cheddar
2 tsp garlic powder
1 tsp salt
½ tsp pepper
2 tsp Italian seasoning

Method:

Fill a large pot with the sliced potatoes and cover with water. Bring the water to a boil and cook the potatoes for 5 minutes. Drain the water and set potatoes aside.

Preheat the oven to 400 degrees Fahrenheit (204 C).

Heat a small pot on medium heat and add the chopped onion, water, ½ tsp of salt and cook for 3 minutes. Combine your butter and cook for another 2-3 minutes or until the onion starts to get soft.

Add the flour and mix. Then slowly pour the veggie broth and stir until a cheesy sauce is formed.

Lastly, add the unsweetened milk, cheese, ½ tsp salt, pepper, and garlic powder to the sauce and stir constantly until the cheese melts and the sauce thickens. Once the sauce has thickened take the pot immediately off the heat.

Pour half of the cheese sauce evenly on the bottom of a 9 inch by 15 inch pan.

Arrange your potatoes in your baking dish vertically, making 3 rows. You can also lay the potatoes down horizontally, layering the potatoes on top of one another. Pour the rest of the cheese sauce on top of the potatoes evenly and sprinkle Italian seasoning on top.

Bake for 45-50 minutes or until the potatoes are cooked all the way through.

Leftovers last up to 3 days covered in the refrigerator.