vegandailyrecipes

[vegandailyrecipes]

4

TOTAL TIME

1 hour hr

Equipment

Oven

Mixing bowl

skillet or frying pan

Saucepan

Ingredients

For the Eggplant:

2 Italian eggplants

1/2 cup plant-based milk such as almond, soy, or oat, or water

Salt to taste

Ground black pepper to taste

1 tsp paprika powder

1 tsp dried oregano

1 tsp chili flakes optional

1/2 cup flour

1 cup panko bread crumbs ensure they're vegan

Olive oil for frying

For the Marinara Sauce:

2 tbsp olive oil

2 shallots finely chopped

2 cloves garlic minced

1 can 400g crushed tomatoes

1 tsp sugar

Salt and pepper to taste

Fresh basil chopped

Instructions

Bake Eggplant: Preheat the oven to 200°C (400°F). Prick the eggplants with a fork and bake until soft, about 20-30 minutes. Remove from oven, let cool slightly, peel off the skin, and flatten gently.

Prepare Wet Batter: In a bowl, whisk together plant-based milk or water, a pinch of salt, black pepper, paprika, dried oregano, chili flakes (if using), and flour to create a smooth batter.

Coat Eggplant: Dip each flattened eggplant slice in the wet batter, then coat with panko breadcrumbs.

Fry Eggplant: Heat olive oil in a pan and fry the breaded eggplant until golden brown on each side. Drain on paper towels.

Make Marinara Sauce: In a saucepan, heat olive oil over medium heat. Add shallots and garlic, cooking until softened. Stir in crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes. Just before serving, stir in fresh basil.

Serve: Place the crispy eggplant on a plate and serve with the warm marinara sauce.

Calories: 300kcal Cost: $10 Course: Appetizer, Main Course

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Jill’s Game-Changer Cheese Sauce

2 cups Rolled Oats

1/4 cup Corn Starch

1/2 cup Nutritional Yeast

2 tsp Onion Powder

2 tsp Salt

12oz jar of Roasted Red Peppers

1 tbsp Lemon Juice

1/4 tsp Liquid Smoke

4 cups Water

Blend in Vitamix for 5 mins

Or

Blend with cheap ass blender and transfer to sauce pan on stove. Mix continually until thicc.

[vegandailyrecipes]

Homemade Vegan Cheese Recipe (Sliceable and Grateable)

This homemade vegan cheese is a perfect alternative to store-bought options, not to mention completely nut-free!

Course EssentialsKeyword dairy free cheese, easy vegan cheese, homemade vegan cheese, lactose free cheese, nut free vegan cheese, vegan cheddar, vegan cheese alternative Prep Time 10 minsCook Time 15 mins Servings 8Calories 170.8Author carleigh

Equipment

Blender

Small saucepan

Silicone mold (or container and plastic film)

Ingredients

1 cup sunflower seeds boiled for 15 minutes, drained

1/3 cup water reserved from sunflower seed boiling

1 lemon juiced

1 tbsp coconut oil

4 tbsp tahini

2 tsp miso paste

1/2 tsp paprika

1/4 cup nutritional yeast

1 clove garlic

For a firm, sliceable cheese

1 cup water

1 tbsp agar agar powder

Instructions

Add all listed cheese ingredients apart from the agar agar powder and 1 cup of water to a high speed blender. Combine until smooth. You can transfer this to a mold now and set overnight, for a spreadable cream cheese like texture.

For a sliceable texture like in the video, use agar agar. In a saucepan over medium heat, add the 1 cup of water and agar agar powder. Boil for 1 minute, stirring regularly. Remove from the heat, and pour it into the blender cup with the cheese mix. Blend until smooth.

Transfer to a cheese mold or Tupperware container. Add seasonings on top like fresh parsley, lemon zest and black pepper if desired. Place in the fridge overnight. Enjoy with Simple Mills crackers as desired. Store the cheese in the fridge for up to five days.

Nutrition

Calories: 170.8kcal | Carbohydrates: 7.7g | Protein: 5.9g | Fat: 14.5g | Saturated Fat: 2.8g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 4.7g | Sodium: 63mg | Potassium: 199.4mg | Fiber: 2.6g | Sugar: 0.9g | Vitamin A: 27.3IU | Vitamin C: 8.1mg | Calcium: 33.1mg | Iron: 1.5mg

[vegandailyrecipes]

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Yes I watched The Bear, and Yes this this the pasta from that show, except done by Calum not Carmy. Enjoy. Because it’s beautiful tomato pasta with a garlicky infused basil oil, what more do you want?🍝🍝

Family recipe:

10 garlic cloves

150ml extra virgin olive oil

30g fresh basil

1/2 red chilli

2 cans chopped tomatoes

my additions:

300g silken tofu

3 tbsp nutritional yeast

2 tbsp tomato paste (in the tomato sauce)

Essex sea salt

200g fettuccine

the “parmesan” (it’s a secret)

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CRISPY DUMPLING HACK 🥟

VEGANUARY NR. 13🌱

Rice paper makes a great “dough” for dumplings, these are made in 20mins and even gluten free! 😋

Much love

Maya ✨

RECIPE (2 servings, 20min prep time):

Filling:

-1 onion

-2 cloves garlic

-2 carrots

Finely chop and fry in some oil.

-200g tofu or mushrooms

-3 Tbsp soy sauce

-1 Tbsp vinegar

-1 Tbsp agave

-1/2 Tsp ginger powder

-2 Tsp corn starch

Stir everything in.

-10 pieces rice paper

Cut the rice paper in half, dip in water and lay two pieces on each other.

Add some filling and fold to close.

Fry in oil until crispy everywhere.

[vegandailyrecipes]

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JOLLOF RICE 🍚 A staple dish in many West African countries 🌍

Jollof rice originates from Senegal and is now a popular dish in many West African. Each country has its own version, I made the Nigerian version by using parboiled rice and adding bay leaves. 👩‍🍳

But no matter which version you make, Jollof rice will always be a star at the dinner table! 🥳

Much love

Maya ✨

RECIPE (5 servings each 275cal/4P/32C/12F):

-1 onion

FRY in 1/4 cup (60ml) oil

-a thumbsize piece of ginger

-3 cloves garlic

-2 bay leaves

FRY for 2-3mins

-5 Tbsp tomato paste

FRY 3-4 mins

Sauce base:

-1 red pepper

-2 tomatoes

-1 Chili (or more)

-1 onion

BLEND/ADD to the pot/SIMMER 10mins

-2 cups parboiled or long grain rice

-1 1/3 cup (330ml) veg stock

-1/2 Tbsp curry powder and thyme

-salt to taste

STIR IN/SIMMER on low heat for 15-20mins

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HOW TO TOFU 🌱

VEGANUARY NR. 16 👩‍🍳

I was inspired by @plantbasedrd to make a video all about tofu… I usually only Pat dry it and here are my favorite marinades ☺️:

Much love

Maya ✨

-1 block (200g) Tofu for each marinade

🥜Peanut marinade:

-2 Tbsp peanut butter

-2 Tbsp soy sauce

Optional: 1 Tbsp sriracha

-1 Tbsp vinegar

-2 Tbsp maple syrup/agave

-2 Tsp sesame oil

-2 cloves garlic

-a small piece of ginger

🌶️ Gochujang by @plantbasedrd:

-2 tbsp gochujang

-2 tsp brown sugar

-1/4 cup (60ml) orange juice

-1 tbsp rice wine vinegar

-1 tbsp soy sauce

-1 tbsp maple syrup

-2 cloves crushed garlic

-a small piece of ginger

🇲🇽 Mexican inspired:
3 Tbsp olive oil
1 Tsp white wine vinegar 1 Tsp cumin
1 Tsp chili powder
1 Tsp garlic powder
salt to taste
1/2 Tsp chili powder
1 TSP smoked paprika
1 teaspoon oregano

Halloumi style:

-2 Tbsp nutritional yeast

-2 Tbsp lemon juice

-1 Tbsp dried oregano

-3 Tbsp olive oil

-salt to taste

Marinate the tofu up to 1 week.

Fry in a pan or bake at 180C/360F for 25mins.

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Ingredients

6 Eryngii mushrooms, ‘pulled’

1 dozen small potatoes, halved

1 regular size bottle BBQ Sauce

3 tbs beer

2 soft burger buns

Fresh parsley to garnish

3 tbsp ‘pork’ seasoning blend (sage and onion)

1/2 tsp Salt, flakes

1/2 tsp cracked black pepper

1/2 tsp granulated garlic

1 tsp vegan butter

4 tbsp sunflower/veg oil

Instructions

Pre-heat the oven to 200c (fan) / 275f convection or 400f bake.

Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl.

Add BBQ sauce to small bowl and whisk in splash of beer (optional).

In the large bowl of mushrooms shreds, add granulated garlic, ‘pork’ seasoning, salt and pepper and toss to coat evenly. Heat cast-iron pan on med-high heat until hot, add oil. Add seasoned shrooms and cook until brown on all sides, stirring occasionally. Once the mushrooms are hot and crispy, transfer them back to the bowl and add BBQ sauce, stir to coat evenly. Place sauced shreds onto parchment lined baking tray, spread out evenly and roast for 10-15 minutes until browned and caramelized and cooked well, stir mid way if needed to evenly cook.

Place the halved potatoes into large bowl, add a touch of oil, salt, granulated garlic, black pepper and toss to coat. Add additional oil to the hot skillet, then add the potatoes in face down to brown and cook for about 3 – 4 minutes. Turn over potatoes, they should be crispy and golden brown on the flat side, then place pan in the oven and roast for 10-12 minutes until potatoes are done, when you can pierce with a fork easily.

Butter rolls lightly on each open-faced side and place on hot skillet for 1-2 minutes to grill until golden brown on the bottom.

Assemble sandwiches. All the extras, optional!

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This stew is inspired by the West African “Maafe”. Chickpeas and red peppers cooked in a delicious, rich and creamy peanut sauce... and it's even budget-friendly! 🥳

Much love

Maya ✨

RECIPE (5 servings,25min prep time)

-1 onion

-3 cloves garlic

-1 chili

-a thumbsize piece of ginger

-1 red pepper

Fry in oil for 5mins

-2 Tsp cumin

-1/2 Tsp turmeric

- 1/2 Tsp cinnamon

-1 Tsp paprika

Toast 1-2mins

-1 can (400g) crushed tomatoes

-2 cans (total:440g) chickpeas

Stir it in

-1/3 cup (70g) peanut butter

-about 1/3 cup ( 80ml) water

Mix and add to the stew

-1 Tsp sugar

-juice of 1/2 lemon

-salt to taste

Stir to combine.

Simmer 5-10 mins.

Serve with rice or bread.

[vegandailyrecipes]

TOFU CURRY WRAPS 🌱 🌯

This is my current lunch obsession, literally eating it every other day…🤭

Btw you can get creative with the veggies or the protein source.🤓

Much love

Maya ✨

RECIPE (1 serving, 10min prep time)

-150g frozen or fresh veggies

-100g tofu

Fry in a pan for a couple minutes

-1 Tsp each paprika, curry powder

-1/2 Tsp garlic powder

-1 Tbsp tomato paste

-salt to taste

Stir fry 3-4mins

-1 Tbsp vegan mayo or yogurt

-1/2 lemon, juiced

-1 Tsp agave or maple syrup

Mix everything

-1 wrap

-lettuce

-sriracha and optionally vegan cheese

Build your wrap, roll it up and toast both sides.