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VEGAN RECIPES

Home|WELL BEING|VEGAN RECIPES

Scrambled Tofu & Baby Spinach

Super Breakfasts! Scrambled Tofu   Ingredients Olive oil 250 brown mushrooms, or baby mushrooms sliced 450 grams of firm tofu, firm or extra-firm, crumbled 1/2 tsp. smoked paprika (or to taste) 1 tsp. ground cumin sea salt, to taste 1/4 tsp of turmeric couple of handfuls baby spinach 1/4 cup nutritional yeast Handful chopped continental parsley   Optional: Diced tomato Handful pine nuts Sliced spring onions   Method: Gently sauté mushrooms, pepper and garlic in olive oil on low heat until tender. Add the tofu to the pan and stir frequently, if using tomato, add now and stir for another minute or two. Add the spices and baby spinach. Add a teaspoon of water, cover and steam, for one minute. Stir in the nutritional yeast and cook for 2 more minutes until hot throughout. Add pine nuts, parsley or spring onions and season well. Serving Suggestion: Serve your scrambled tofupiping hot in a wrap of your choosing.  

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Mexican Salsa

Love your salsa!!?! Brighten up any meal with this salsa. Use as a dip, in your burritos enchiladas, alongside your Mexican rice, as a topping for bruschetta, in your salads or to add a hum to any rice or soup dish. The options are unlimited. Salsa: 8 ripe tomatoes 1/2 large bunch of fresh continental parsley 1 large bunch of fresh coriander 1 purple onion 6-12 slices of pickled jalapeño finely chopped 1 large clove of garlic, finely chopped 1-2 juice from limes, if you can't get limes use lemons extra virgin olive oil red wine vinegar - a splash Himalayan pink salt or sea salt freshly ground black pepper Optional: sweet corn kernels black beans Method: Dice the tomatoes Finely chop fresh herbs Peel and finely chop the onion and garlic and jalapenos (if not already done) Add all to the bowl and combine. Add lime juice and olive oil Season liberally with salt and pepper Toss and serve, or set aside to chill in the fridge until ready to serve.

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Super Quick Simple Vegan Pho

Vegan Pho - You'll Need: 2 Litres of your favourite Vegan stock 3 Cups Water 1 Onion 4 Cloves Garlic 3 Star Anise 3 Cloves 3cms approx fresh Ginger 1 Cinnamon Stick Soy Sauce to Taste 1 Package Wide Rice Noodles Firm tofu, diced Wild mushrooms Favorite veggies - carrot, broccoli, Chinese cabbage etc. at least 3 handfuls   On the Side: Thai Basil Vietnamese Mint (add your faves - don't be restricted) Bean Sprouts Soy Sauce Hot Chilli Oil Sliced Red Chillis Mung Bean Sprouts Crushed Nuts Lemon or Lime wedges Method: Dice onion and garlic, slice the ginger into coins. Add the broth, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to boil. Cover and simmer for 30 minutes. Add Soy Sauce - approx 2 tablespoons Stir fry mushrooms, and veggies, for up to 5 minutes. Then and tofu in for the last minute or two Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions. Drain, and rinse with cold water. Remove cinnamon and star anise before serving. If you like this Vegan Pho recipe sign up - there are heaps more to come, and you'll receive our new posts  with love ♥  

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Strawberry Vodka Sorbet

Sorbet is the perfect treat for hot sunny days. Icey-fruit cocktails are too are hard to beat too. Whether you go for the adult version or the child-friendly version, you'll love this recipe. It works great with other mixes of berries too - experiment! This strawberry sorbet is made with fresh in-season strawberries, but when strawberries are out of season, use frozen ones. If you have an ice cream maker, simply pour the prepared mixture into your machine and follow the manufacturer's instructions. If like me, you have no ice cream maker, a blender or food processor is all you need to ensure a smooth sorbet. Ingredients: 2/3 cup water or vodka 2/3 cup sugar 1kg strawberries (about 5 cups) 2 tbsp lemon juice Preparation: Stir sugar and water(or vodka) together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat. Allow to cool down in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it in the refrigerator. While the syrup is cooling, hull strawberries and place them in a food processor or blender. Blend strawberries to a puree, then pour through a sieve into a medium-size bowl. Add lemon juice, and stir well. Refrigerate puree until the syrup has chilled – about 1 hour.

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Dense Moist Vegan Chocolate Cupcakes

This recipe has been given the thumbs up by two very fussy and experienced cupcake eaters. I have never managed to sneak a vegan cake past them before… this is my first!! This will yield approximately 15 midsized cupcakes  Ingredients: 250 grams soybean butter (or your preferred vegan butter) 1 cup caster sugar 4 tsp Orgran egg replacer (at your supermarket) 8 tablespoons water 2 teaspoons vanilla essence 2 cups self-raising flour 4 tablespoons cocoa powder 250 ml's coconut milk, or coconut cream if you you're not counting calories 250 grams dark chocolate (make sure its vegan, most dark chocolate is) Icing sugar Method: Melt the chocolate and allow to cool to room temperature (if you don't let it cool it will likely seize, so do this step first!) Oven to 180C Line your muffin/cupcake tins and put to the side Beat  butter and sugar until creamy. It won't fluff up like dairy butter, but it will combine thoroughly and the sugar will no longer appear grainy, and the mixture will be smooth. About 5 mins. Beat the Orgran with the water until somewhat foamy and fluffy. Then add gradually add it to the butter and sugar mix. Beat in the vanilla essence Add a dollop of the chocolate and mix in thoroughly, then add remaining chocolate and mix thoroughly. Sift flour and cocoa powder together.

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Risotto with Zucchini and Tomato

Ingredients: Olive oil 1 onion, chopped finely Salt 1 cup Arborio rice Wineglass dry white wine 4-5 cups imitation chicken stock, or vegetable stock 1 can chopped/crushed tomatoes 2 zucchini sliced finely Squeeze of lemon Black pepper 1/2 cups fresh parsley chopped finely Method: Heat onion olive oil and salt in a heavy based pan and cook on a low heat until onion is translucent - you don't want the onion to get any colour, just to become soft and mushy. Add the rice and stir for another minute. Add the wine, turn up the heat and let it boil away to nothing. Add a ladle of the stock and stir until its disappeared. Repeat process until half of stock is gone, then add tomatoes, zucchini and lemon if desired. Continue to add stock and stir until rice is tender, but still has substance. Then add parsley and stir through. Serve as is or with cheezly or other cheese substitute if desired. Amber | www.intothesoul.com

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A super good, super easy Pasta Salad

Ingredients for Pasta Salad: 310g small shell-shaped pasta 3 cloves of garlic 255g yellow cherry tomatoes, halved or quartered  255g red cherry tomatoes, halved or quartered 1 handful of black olives, pitted, chopped roughly 2 tablespoons fresh chives, chopped 1 handful of fresh basil, chopped, or if you're particular 'torn' 1 handful continental parsley, chopped ½ a cucumber, chopped Method: Chop up your tomatoes and cucumber and herbs, it looks nice if you keep them smaller than your pasta shells!! Bring pot of salted water to the boil. Add pasta and cloves of garlic, cook to al dente, you don't want mushy pasta salad. Drain, rinse in cold water, remove and keep garlic - it's for the dressing. Put the pasta into a bowl, don't over drain it. Add the tomatoes, olives, chives, basil and cucumber to the bowl. Dressing: garlic that you cooked with your pasta 4 tablespoons white wine vinegar, or to taste 7 tablespoons extra virgin olive oil sea salt and freshly ground black pepper Squash the garlic cloves out of their skins and crush.  Add the vinegar, oil and seasoning, combine well and combine (well) with garlic. Pour over salad, add salt and pepper to taste and add chopped parsley.... and feel free to make it your own -  add or substitute any of your favorite herbs to this pasta salad too.

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Wild Mushroom Pasta

This recipe is super delicious!! I love a good pasta, and this is definitely one of my favourites!! Ingredients: 1 onion 1 clove garlic Olive oil 2 handfuls of fresh thyme 1-2 small dry red chillies, crushed 600 grams mixed (wild, Japanese, interesting) mushrooms, torn Pappardelle Nuttelex 2 handfuls parsley, chopped Optional - feel free to add to this dish!! peas, asparagus, olives would all be delicious!! Method: Fry the onion, and garlic in olive oil until golden Add thyme, chillies, mushrooms Fry until all moisture is cooked away from the mushrooms Cook the Pappardelle in salted water as per packet, reserve a little of the cooking water to loosen the sauce later if required Remove the mushrooms from heat, season to taste, loosen with Nuttelex and cooking water Toss pasta with mushrooms, sprinkle with parsley, and vegan cheese (cheezly) if desired, then serve Amber | www.intothesoul.com

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Lentil Soup

My girlfriend wrote this recipe out for me about 20 years ago!! It's so good that I still have it, exactly as she wrote it, thankyou Erin!! Ingredients: 200g (1 cup) red lentils- washed 3 tbspns long grain rice - washed 3 tbspns chickpeas cooked 2 onions, peeled and chopped 1 carrot chopped 1 stalk celery chopped 4 cloves garlic chopped 2 long red chillies slit down the side (remove seeds for less heat) 1 litre vegetable stock or IMITATION beef-style stock 500 ml water 400 ml tomato puree (crushed tomatoes work too) 1.5 tsp ground cumin 1.5 tsp ground coriander 1 tsp fenugreek seeds - crushed salt and freshly ground black pepper Method: Okay so this is the easiest recipe in the world… put all ingredients in a big pot. Cover. Put on heat and bring slowly to boil. Simmer 40-45 minutes. Add more water or stock to loosen if desired. Serve sprinkled with parsley and hot crusty bread - yum! Amber | www.intothesoul.com

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Spicy Roast Pumpkin, Spinach & Olive Salad

Ingredients: 3 tablespoons olive oil ½ teaspoon ground cumin ½ teaspoon cayenne pepper sea salt freshly ground black pepper 800g pumpkin, cut into 2cm cubes 100g baby spinach leaves 20 Kalamata olives, pitted or Sprinkle with lightly toasted pine nuts (not both!!) Dressing: 1 tablespoon red wine vinegar 60ml extra virgin olive oil 1 French shallot, finely sliced (optional) Preheat oven to 220c. Place olive oil, cumin, cayenne pepper, salt & pepper in a bowl & stir to combine. Add the roast pumpkin & stir to coat. Transfer to a roasting pan & bake for 30 minutes, or until the pumpkin is tender & slightly caramelized. Whisk all the dressing ingredients together in a bowl until combined. Divide the spinach between four serving plates & scatter roast pumpkin, and olives or pine nuts over the top. Drizzle each with dressing. Amber | www.intothesoul.com

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Minestrone

Ingredients: 200 grams dried (mixed) beans cabbage leaves 2 potatoes 100 grams peas 200 grams fresh string beans 2 eggplant 2 zucchini 2 carrots a stalk of celery a slice of kale olive oil salt and pepper 250 grams pasta or rice seasonal herbs Method: Soak the beans overnight. Put in a pot of cold water and cook for an hour over moderate heat. This is the base of your soup. Add to this the vegetables, which you have cut up into cubes already. Also add olive oil, salt and pepper. Cook for 45 minutes, add extra water if needed. You don't want your minestrone to be too thick, you want it to be a soup. Add the pasta or rice and let cook whilst preparing the pesto. Pesto Ingredients: 6 cloves of garlic 2 handfuls of basil leaves salt 6 handfuls of cheezly/substitute parmesan if desired. I make my pesto without the cheese and its delicious 3 or 4 spoons of olive oil In a mortar combine the garlic, the basil and a little salt. Whilst pounding with a mortar add the nondairy parmesan and when it is all beaten into a paste, add some olive oil and mix it into a thick cream. Loosen further with some broth from the soup, and then just before serving stir the loosened pesto right thru the

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Vegan Risotto – Asparagus and Lemon

Ingredients Asparagus Vegan Risotto: olive oil 1 small onion, finely chopped 200g/7 ounces Arborio rice 125ml/4½ fluid ounces white wine litre - 1.25 litres hot chicken-STYLE or vegetable stock 400g/14 ounces asparagus, chopped salt and freshly ground black pepper 1 small lemon, zest and juice cheezly or other non-dairy cheese if you wish it  - btw you can make your own - its perfectly do-able Method: Heat the oil in a pan over a low heat. Peel onion and chop it finely. Allow the onion to soften in the oil, do not fry it. Stir in rice, coating the grains in the oil. Pour in the wine and allow it to reduce until all of it has evaporated. Slice the asparagus into 1 cm pieces. Keep the 'heads' whole. Blanche or steam them till just tender. Add a large ladleful of hot stock to the rice, turn the heat up a bit, then let the liquid almost disappear before adding the pieces of asparagus and a second ladle of stock. Continue adding the stock as it boils down to almost nothing. Stir the rice often, grating and squeezing the lemon as the rice is cooking. Do taste test!! The lemon can become overpowering if you're not careful. Season with salt, pepper, the lemon zest and juice and continue cooking till the rice is creamy but

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