VeganLifeTips, Author at Vegan Life Tips

Dinner

Vegan jackfruit carnitas

By VeganLifeTips December 27, 2022

Welcome to this vegan jackfruit carnitas recipe! If you’re a fan of Mexican cuisine and looking for a plant-based alternative to traditional pork carnitas, then this recipe is for you. Using jackfruit, a tropical fruit that has a similar texture to pulled pork when slow-cooked and seasoned, this vegan jackfruit carnitas recipe is savory, flavorful, and satisfying. It’s also easy to make, requiring just a few simple ingredients and minimal prep work. Whether you’re an experienced cook or a beginner, this recipe is straightforward to follow and yields delicious results every time. So let’s get started and whip up a batch of these vegan jackfruit carnitas!

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Vegan Jackfruit Carnitas Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings 4

Calories 145

Indulge in the flavors of Mexican cuisine with this vegan jackfruit carnitas recipe. Using jackfruit, a tropical fruit that has a similar texture to pulled pork when slow-cooked and seasoned, this vegan jackfruit carnitas recipe is savory, flavorful, and satisfying. This easy recipe requires just a few simple ingredients and minimal prep work, making it perfect for cooks of all levels. Enjoy these vegan jackfruit carnitas as a filling for tacos, burritos, or enchiladas, or serve them with a side of beans and rice for a complete meal.

Ingredients

Jackfruit

1 tablespoon olive oil
1/2 onion (diced)
2 20-ounce cans young green jackfruit in water or brine
1/2 cup water

Wet Spice Mix

1 tablespoon tomato paste
2 tablespoons low sodium soy sauce
2 tablespoons olive oil
2 tablespoons brown sugar
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt

Other

1/4 cup fresh squeezed orange juice
1 tablespoon fresh lime juice
1 teaspoon liquid smoke
For serving: tortillas (guacamole, diced red onion, lime wedges, cilantro and sliced jalapenos)

Instructions

Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Chop off the hard center core portions, if desired. I like the texture better with the tougher parts removed.
Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent. Now add the jackfruit and 1/2 cup of water, cover and simmer for about 10 minutes to soften the jackfruit.
While the jackfruit simmers, make the wet spice mix by stirring all the ingredients together in a small bowl. Preheat the oven to 425 degrees F at this time and line a large baking sheet with parchment paper.
After 10 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, to create a shredded texture. Add the wet spice mix and stir into mashed jackfruit, and cook for 5 minutes, stirring frequently.
Now add in the orange juice, lime juice and liquid smoke and simmer on low heat for about 10 minutes.
Spread the jackfruit onto the prepared pan, evenly, and bake for 15-25 minutes, until it's golden, crispy and even a bit blackened in some spots.
Remove from the oven and serve warm in tortillas, burritos, bowls or wherever you desire with guacamole, diced red onion, sliced jalapenos and cilantro.

Notes

For gluten free, use gluten free tamari instead of soy sauce and serve in corn tortillas.
Leftover jackfruit carnitas keeps well in the refrigerator for 3-4 days and can also be frozen.
Jackfruit itself is not incredibly filling, so you may want to serve it with a side of rice and beans. You could even stir in some drained/rinsed black beans at the end to add protein.

Nutrition

Author: VeganLifeTips.com

Calories: 145kcal

Course: Main Course

Cuisine: Mexican, vegan

Keyword: borritos, Jackfruit Carnitas, Vegan Jackfruit Carnitas, vegan recipes

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Dinner

Vegan chickpea “tuna” salad sandwich

By VeganLifeTips December 27, 2022

Welcome to this vegan chickpea “tuna” salad sandwich recipe! If you’re a fan of tuna salad but looking for a plant-based alternative, then this recipe is for you. Using mashed chickpeas, vegan mayonnaise, and a blend of herbs and spices, this vegan chickpea “tuna” salad is flavorful, protein-packed, and perfect for sandwiches or as a topping for salads. It’s also easy to make, requiring just a few simple ingredients and minimal prep work. Whether you’re an experienced cook or a beginner, this recipe is straightforward to follow and yields delicious results every time. So let’s get started and whip up a batch of this vegan chickpea “tuna” salad for your next sandwich or salad!

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Vegan chickpea "tuna" salad sandwich recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 3

Calories 154

Satisfy your craving for a classic tuna salad sandwich with this vegan chickpea "tuna" salad recipe. Using mashed chickpeas, vegan mayonnaise, and a blend of herbs and spices, this vegan chickpea "tuna" salad is flavorful, protein-packed, and perfect for sandwiches or as a topping for salads. This easy recipe requires just a few simple ingredients and minimal prep work, making it perfect for cooks of all levels. Enjoy this vegan chickpea "tuna" salad on your favorite bread, or use it as a topping for a hearty and satisfying salad.

Ingredients

1 can (14 oz chickpeas (garbanzo beans), drained and rinsed)
juice of 1/2 lemon + some zest if you like
1/4 – 1/3 cup of vegan mayo (or 3 – 4 tablespoons hummus or white bean hummus + 2 – 3 tablespoons water)
1/4 cup celery (about 2 small stalks, leaves ok too, chopped)
1/4 cup red onion (about 1/2 small, chopped)
1/4 – 1/2 teaspoon garlic powder
himalayan salt & cracked pepper (to taste)
dash of cayenne (optional)

Other optional ingredients:

crushed nori sheets or dulse (seaweed)
1 tablespoon chia seeds or hemp hearts for some omega 3 & 6
sweet or dill pickle relish

To Serve

6 slices whole grain (sprouted whole grain flourless or artisan bread, to serve)
leafy greens (to serve)
nori sheets (to serve (optional))
pickles (optional)

Instructions

Mash chickpeas: Drain and rinse chickpeas, place in medium size bowl and roughly mash about 3/4 of the chickpeas with the back of a fork or potato masher, until desired consistency.
Assemble salad: Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternatively, you can use a food processor starting with the beans, pulse a few times, add remaining ingredients pulsing again a few times until desired consistency.
Serve chilled or at room temperature.

Ways to serve:

Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.
You can also serve on bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below.
Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
Lastly, pair with your favorite crackers.
Salad serves 3 generously.

Store: Leftovers in an airtight container in the refrigerator for up to 5 – 6 days. Stir before serving.

Notes

1- If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice, creamy binder. And if using the hummus recipe link in the ingredient list, omit the cumin.

2- The chickpea of the sea salad is great on leafy greens as a wrap (pictured below). Cool and crunchy!

3- Nutrition facts is for the salad only (bread not included). Using the right bread may add another 10 grams of protein. Not too bad for a vegan sandwich!

Nutrition Facts

Total Fat: 3.6g / Saturated Fat: 0.4g / Cholesterol: 0mg / Sodium: 250.9mg / Total Carbohydrate: 24.3g / Dietary Fiber: 6.9g / Sugars: 4.5g / Protein: 7.6g

Calories: 154kcal

Course: entree, Salad

Cuisine: American, vegan

Keyword: vegan chickpea tuna salad sandwich, vegan recipes, vegan sandwich, vegan tuna salad

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Lunch

Vegan buffalo cauliflower wings

By VeganLifeTips December 27, 2022

Welcome to this vegan buffalo cauliflower recipe! If you’re a fan of spicy and flavorful wings but looking for a plant-based alternative, then this recipe is for you. Using cauliflower florets coated in a mixture of flour, spices, and hot sauce, these vegan buffalo cauliflower wings are crispy, savory, and full of flavor. They’re also easy to make, requiring just a few simple ingredients and minimal prep work. Whether you’re an experienced cook or a beginner, this recipe is straightforward to follow and yields delicious results every time. So let’s get started and whip up a batch of these vegan buffalo cauliflower wings!

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Vegan Buffalo Cauliflower Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings 4

Calories 150

Satisfy your craving for spicy and flavorful wings with this vegan buffalo cauliflower recipe. Using cauliflower florets coated in a mixture of flour, spices, and hot sauce, these vegan buffalo cauliflower wings are crispy, savory, and full of flavor. This easy recipe requires just a few simple ingredients and minimal prep work, making it perfect for cooks of all levels. Enjoy these vegan buffalo cauliflower wings as a snack or party appetizer, or serve them as a main dish with a side of vegan ranch dressing.

Ingredients

1 large head cauliflower (about 5 cups)
1 cup water
3/4 cup all purpose flour (see notes for substitutions)
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon salt
1 1/2 cups panko breadcrumbs (may skip this step if desired)
1 cup Frank's Red Hot Sauce
1 tablespoon vegan butter (melted)
1 tablespoon pure maple syrup or agave

Easy Vegan Ranch

1 cup vegan mayo
1 teaspoon apple cider vinegar
1 teaspoon dried dill
1 teaspoon onion powder
1/2 teaspoon garlic powder
tiny pinch of paprika
tiny pinch of black pepper
salt (to taste)
2 tablespoons unsweetened soy milk (or even water, to thin as needed)

Instructions

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Spray generously with oil.
Wash and cut cauliflower into bite sized pieces.
In a large bowl, add water, flour, garlic and onion powder, and salt. Whisk until well combined. Place the panko breadcrumbs in a small bowl, if using.
Add the cauliflower to the batter in the bowl, and toss to combine and really coat the cauliflower. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the bowl.
Roll each floret in the breadcrumbs to coat, then place on the prepared baking sheet and make sure they are not touching each other, or they will all get stuck together as they bake. Spray the tops with oil, this will help them get super crispy.
Bake for 20 minutes. Flip them over and bake for 15 more minutes, until golden and crispy.
While the cauliflower are baking, prepare the hot sauce/butter mixture. Melt the butter in a saucepan on the stove over medium heat. Once melted, add the hot sauce, maple syrup or agave and stir. Set aside.
Once the cauliflower have cooked and are crispy, toss the florets with the sauce in a large bowl, then return to the pan. You can serve them immediately, or to make them crispier, put them back in the oven for 15-20 minutes. If you want them super crispy, leave the buffalo sauce on the side for dipping as you go.
Serve with easy vegan ranch (recipe included), my cashew based vegan ranch or vegan blue cheese.
Add all the ranch ingredients to a medium bowl and whisk until combined. Taste and add salt, if desired, or more herbs. That's it! Enjoy.

Notes

I find all purpose flour yields the best flavor and texture here, but it also works with almond flour, white whole wheat flour or a gluten free all purpose flour.
Gluten free: Use a gluten free flour or almond flour, and skip the breadcrumbs.
Oil free: Skip the vegan butter and don't spray with oil.
I love coating them in breadcrumbs, but you can skip this part if desired. They will still be crispy and delicious.
Frozen cauliflower: Fresh is better, but frozen will work. Make sure to thaw and then pat dry before using.
If you are serving a large crowd, double or even triple the recipe.

Nutrition

Author: Vegan Life Tips

Calories: 150kcal

Course: Appetizer, Lunch

Cuisine: American, vegan

Keyword: Buffalo Cauliflower, vegan Buffalo Cauliflower wings, vegan recipes

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Dessert

Vegan Peanut Butter Cups

By VeganLifeTips December 26, 2022

Welcome to this vegan peanut butter cup recipe! If you’re a fan of the classic peanut butter cup but looking for a plant-based version, then this recipe is for you. Made with a creamy peanut butter filling and a chocolate shell, these vegan peanut butter cups are indulgent, rich, and full of flavor. They’re also easy to make, requiring just a few simple ingredients and minimal prep work. Whether you’re an experienced baker or a beginner, this recipe is straightforward to follow and yields delicious results every time. So let’s get started and whip up a batch of these vegan peanut butter cups!

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Vegan Peanut Butter Cups

Prep Time 25

Cook Time 25

Total Time 50

Servings 12

Calories 376

Indulge in the classic combination of peanut butter and chocolate with these vegan peanut butter cups. Made with a creamy peanut butter filling and a chocolate shell, these treats are rich, indulgent, and full of flavor. This easy recipe requires just a few simple ingredients and minimal prep work, making it perfect for bakers of all levels. Satisfy your sweet tooth with these delicious vegan peanut butter cups.

Ingredients

1 cup 250g Peanut Butter
2/3 cup 80g Powdered Sugar
2 and 1/2 cups 438g Vegan Chocolate or Vegan Chocolate Chips*
1 oz 28g Roasted Salted Peanuts (Crushed, for Topping)

Instructions

Line a cupcake tray with cupcake liners.
Place 1 and 1/2 cups (263g) of the vegan chocolate into a microwave safe bowl and heat in 30 second intervals, bringing it out to stir every 30 seconds until completely melted. If the chocolate is a little thick then add in a teaspoon of coconut oil and stir it in, it will make the chocolate easier to work with.
Spoon chocolate evenly into the cupcake liners, lining the bottoms and then using a small brush to brush the chocolate up the sides of the cupcake liners. Place into the freezer for the chocolate to set.
While the chocolate bases are setting, add the peanut butter and powdered sugar to a bowl and mix together. It will be very thick, just keep mixing until the powdered sugar has all been mixed smoothly into the peanut butter.
When the chocolate bases have set, divide the peanut butter mixture evenly between them, using all of it. Then use a spoon to smooth the peanut butter mixture down evenly.
Melt the remaining 1 cup (175g) of vegan chocolate and then spoon it out over the top of the peanut butter centers, smoothing it out with a teaspoon, and then return the tray to the freezer to set. This will close off your peanut butter cups so they are entirely chocolate coated.
When the chocolate has set, sprinkle crushed peanuts over the top.
Keep leftovers refrigerated as once the chocolate has been melted it is no longer tempered and will melt easily once removed from the fridge.

Notes

*You can use either vegan chocolate chips or any vegan chocolate broken into pieces. If you are measuring by cups only (not weighing it), then it would be a heaped cup of chocolate squares, or a level cup of chocolate chips.

Nutrition

Author: Vegan Life Tips

Calories: 376kcal

Course: Dessert, Gluten-Free

Cuisine: vegan

Keyword: peeanut butter, vegan chocolate, Vegan Peanut Butter Cups, vegan recipes

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Dessert

Vegan crunch bars

By VeganLifeTips December 26, 2022

Welcome to this vegan crunch bar recipe! If you’re a fan of the classic rice cereal treat but looking for a plant-based alternative, then this recipe is for you. Using a blend of vegan butter and chocolate, these crunch bars are crispy, sweet, and full of flavor. They’re also easy to make, requiring just a few simple ingredients and minimal prep work. Whether you’re an experienced baker or a beginner, this recipe is straightforward to follow and yields delicious results every time. So let’s get started and whip up a batch of these vegan crunch bars!

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Vegan crunch bars recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings 10

Calories 331

Vegan chocolate crunch bars with Puffed Rice Cereal. A vegan chocolate cereal bar recipe with ingredients from the plant based kitchen.

Ingredients

3 cups 525g Vegan Chocolate (Chopped or Vegan Chocolate Chips)
2 cups 70g Puffed Rice Cereal*

Instructions

Spray an 8x8 square dish with non-stick spray and line it with parchment paper so that there is an overhang on either side.
Add the chocolate to a microwave safe bowl and microwave it in 30-second intervals bringing it out to stir every 30-seconds until melted.
Add the puffed rice cereal and fold it into the melted chocolate.
Pour out into the prepared 8x8 square dish and smooth down.
Place into the fridge to set.
When set remove it from the dish using the parchment paper overhang. Cut into 10 neat bars.

Notes

*Vegan chocolate. It's best to use a high-quality good tasting vegan chocolate bar (roughly chopped). You can also use vegan chocolate chips but make sure you use a brand that you know will melt down and re-set well.

*Puffed rice cereal. Rice krispies may not be technically vegan in some countries because of the way their Vitamin D is sourced, but you can certainly use an alternative brand of puffed rice cereal. If you're gluten-free then make sure you use a gluten-free brand of puffed rice cereal.

*Storing and freezing. These bars store very well in the fridge in an airtight container for up to 2 weeks. They are also freezer friendly for up to 3 months.

Nutrition

Author: Vegan Life Tips

Calories: 331kcal

Course: Dessert, Snack

Cuisine: vegan

Keyword: vegan chocolate, vegan crunch bars, vegan recipes

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Dessert

Vegan Chocolate Hummus

By VeganLifeTips December 26, 2022

Welcome to this vegan chocolate hummus recipe! If you’re looking for a unique and delicious plant-based snack or dessert, then this recipe is for you. Combining the creamy texture of hummus with the rich and indulgent flavor of chocolate, this vegan chocolate hummus is a tasty and satisfying treat that can be enjoyed with fruit, crackers, or as a topping for toast or pancakes. It’s also easy to make, requiring just a few simple ingredients and minimal prep work. Whether you’re an experienced cook or a beginner, this recipe is straightforward to follow and yields delicious results every time. So let’s get started and whip up a batch of this vegan chocolate hummus!

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Vegan Chocolate Hummus Recipe

Prep Time 10

Total Time 10

Servings 8

Calories 193

A delicious and creamy vegan hummus recipe made with chickpeas and cocoa powder. It's easy to make and a healthy alternative to regular hummus.

Ingredients

1/2 cup 120ml Almond Milk
1/4 cup 21g Cocoa Powder (Unsweetened)
1/2 cup 88g Vegan Chocolate or Chocolate Chips (Measured, then melted)
1/3 cup 80ml Maple Syrup
1 tsp Vanilla Extract
1/4 cup 63g Almond Butter
1 and 1/2 cups Canned Chickpeas Drained*

For Serving (Optional):

Roasted Salted Almonds Chopped
Fresh Strawberries
Pretzels

Instructions

Add the almond milk, cocoa powder, melted vegan chocolate, maple syrup, vanilla extract and almond butter to your food processor.
Process until smooth.
Add the chickpeas and process into a smooth chocolate hummus.
Let the food processor run for a few minutes to get it really smooth.
Serve topped with a sprinkle of roasted, salted almonds and some fresh strawberries or pretzels on the side for dipping.

Notes

*This is one 15oz (425g) standard can of chickpeas, drained.

Nutrition

Author: Vegan Life Tips

Calories: 193kcal

Course: Dessert, Gluten-Free

Cuisine: vegan

Keyword: hummus, vegan chocolate, Vegan Chocolate Hummus Recipe, vegan recipes

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Breakfast

Vegan Stuffed Spinach Potato & Cheese Naan

By VeganLifeTips December 26, 2022

Welcome to this vegan stuffed spinach potato and cheese naan recipe! If you’re a fan of Indian cuisine and looking for a delicious and satisfying plant-based meal, then this recipe is for you. Combining the flavors of creamy potato and cheese filling with the texture of fluffy naan bread, this vegan stuffed spinach naan is a mouthwatering and satisfying meal that can be enjoyed as a main dish or as a side. It’s also easy to make, requiring just a few simple ingredients and minimal prep work. Whether you’re an experienced cook or a beginner, this recipe is straightforward to follow and yields delicious results every time. So let’s get started and whip up a batch of these vegan stuffed spinach potato and cheese naans!

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Spinach Potato Stuffed Naan Bread

Prep Time 15

Cook Time 45

Total Time 1 30

Servings 6

Calories 193

Enjoy the flavors of Indian cuisine with these vegan stuffed spinach potato and cheese naans! This recipe is a delicious and satisfying plant-based meal that is easy to make, requiring just a few simple ingredients and minimal prep work. The secret to achieving the perfect texture and flavor without adding any yeast is a mix of dairy-free yogurt and baking powder. These naans are then brushed with garlic butter for an extra burst of flavor. This recipe is soy-free, nut-free, and can be made gluten-free as well. It yields 3-4 naans, perfect for sharing or saving for leftovers. Give this recipe a try and experience the deliciousness of vegan stuffed spinach potato and cheese naan!

Ingredients

For the dough

1/2 cup hot water
1/2 cup plus 2 tablespoons non-dairy yogurt See notes for substitutes
3 tablespoons oil or melted vegan butter (see notes for Oilfree)
2 cups All purpose flour (divided ,see notes for Glutenfree)
1/2 teaspoon salt
1 teaspoon baking powder

For the stuffing

1 cup grated potato (Yukon gold or yellow works best)
1 cup frozen spinach thawed and squeezed lightly to remove excess moisture
2 teaspoons oil
1/2 teaspoon pepper flakes
2 cloves garlic minced
1/3 teaspoon salt
1 cup vegan mozzarella
1/4 cup cilantro or basil or other fresh herbs of choice

For the topping

2 teaspoons vegan butter
1 clove of garlic minced
2 tablespoons chopped cilantro or other fresh herbs

Instructions

Make the dough: In a large bowl, add the hot water and yogurt and the oil or melted butter, and mix really well. Then add in 1 cup of the flour and mix well. Cover and Let this mixture sit for 30 minutes.
Meanwhile, make the filling: Grate the potato if you haven't already and thaw the spinach if you haven't already. Then heat the oil in a skillet over medium heat. Add the garlic and pepper flakes and cook until the garlic is starting to turn golden.
Then add in the grated potato, spinach and salt and mix well. Continue to cook until some of the moisture from the spinach evaporates and the potato is cooked. This will take 5 to 7 minutes. Stir once or twice in between.
Let this filling sit to cool. Once cooled, mix in the mozzarella and herbs and set aside.
Back to the dough, mix the salt, baking powder in 1/2 a cup of the flour and add that to the dough mixture. (You can also add 1/2 tsp garam masala or other spice blends here) . Mix well and knead for a minute or two to mix all the dough and see if you need more flour.
You want the dough to be soft and somewhat smooth. If you overwork the dough, it will continue to get sticky. Add in the flour, 1 tablespoon at a time until you have a well-formed dough.
Prep your rolling out station with some flour. Divide the dough into three equal portions. Shape one of the portions into somewhat of a flat disc, and then press it with your hands outwards until you have about an eight inch circle. You want to keep the edges thinner than the middle. Or roll it out using a rolling pin., or use both methods.
Add a good helping of the filling in the middle of this rolled-out dough. Then fold it like you will fold a crunch wrap and seal really well in the middle. Sprinkle a little bit of flour and then use your hands to spread it out initially. If you start rolling it, the filling might split the edges. Spread using fingers, then roll using rolling pin very lightly.
Repeat for the rest of the dough and the filling. Heat a cast Iron or heavy bottom skillet over medium-high heat and let it get hot. Once the skillet is hot, place one of the rolled out flatbreads onto the skillet.
Let it start to get golden brown spots and bubble a bit. Keep checking because depending on the stove and your skillet, the bread might get brown within a minute, or it might take another 30 seconds to 2 minutes.
Once the bottom of the flatbread is getting brown , flip and continue to cook the other side until it has some brown spots. Repeat for the rest of the flatbread. Then put them on a serving dish.
Make the topping: In a bowl, melt your vegan butter until it's very hot. Add in the minced garlic and cilantro and mix well. Then use a brush and brush the freshly made breads all over.
Serve as is or with a side of curry or dal or marinara sauce.
Store covered on the counter for a couple of hours. Refrigerate for upto 3 days. Reheat on the skillet or microwave

Notes

To substitute the yogurt, you can use thick cashew cream or coconut cream. But if you're using these, you want to add some yeast in as well. Add in 1/2 teaspoon of yeast to the water cream mixture.
To make the gluten free, you can use my Almond flour Naan or chickpea flour naan(Nutfree) batter. Spread out the batter and then bake for 2 minutes and then sprinkle the filling all over the batter and drizzle the rest with some batter on top to cover the filling and then bake again until the batter sets.
To make with yeast. Add 1 teaspoon yeast to water yogurt mixture and let it sit for 5 mins, then proceed. Reduce baking powder to 1/2 teaspoon.
To make Oilfree: omit the oil and vegan butter. Add 2 tbsp more yogurt to the wet ingredients. Once the Naan is cooked, cover with kitchen towel to reduce moisture loss. that will dry it out. you can also brush aquafaba on the naan to keep it moist
Make it into pizza style flatbread: don’t want to stuff, just top the rolled out dough and bake at 425 deg F for 10-12 mins
Variations: Change up the spices and herbs in the filling, add more or less, change up the veggies for variation.
Whole wheat: use whole wheat flour. You’ll need a few tablespoons less flour.

Nutrition

Author: Vegan Life Tips

Calories: 193kcal

Course: Side Dish, Snack

Cuisine: Indian, vegan

Keyword: spinach stuffed naan, vegan stuffed naan recipe, vegan recipes, vegan stuffed naan recipe

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Lunch

Masala Mac and Cheese Vegan Recipe

By VeganLifeTips December 26, 2022

Welcome to this vegan masala mac and cheese recipe! If you’re a fan of the classic mac and cheese dish but looking for a plant-based version with an Indian twist, then this recipe is for you. Made with a creamy vegan cheese sauce and a blend of aromatic spices, this vegan masala mac and cheese is savory, flavorful, and sure to become a new family favorite. It’s also easy to make, requiring just a few simple ingredients and minimal prep work. Whether you’re an experienced cook or a beginner, this recipe is straightforward to follow and yields delicious results every time. So let’s get started and whip up a batch of this vegan masala mac and cheese!

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Vegan Masala Mac and Cheese

Prep Time 15

Cook Time 20

Total Time 35

Servings 4

Calories 380

Indulge in the flavors of India with this masala mac and cheese recipe! This creamy cheese sauce is spiced with a blend of garam masala, cumin, fennel, cayenne, nigella, and fenugreek seeds, creating a savory and flavorful twist on the classic mac and cheese dish. Whether you're a fan of Indian cuisine or just looking for a delicious and satisfying meal, this vegan masala mac and cheese is sure to become a new favorite

Ingredients

10 to 12 oz pasta
2 tsp oil
1/4 tsp each of cumin seeds coriander seeds (nigella seeds)
1/8 tsp each of fenugreek seeds fennel seeds
1/4 cup finely chopped red onion
3 cloves of garlic chopped
1/2 inch piece of ginger chopped
1/4 tsp cayenne
1/4 tsp garam masala
1/4 tsp cinnamon
1 medium tomato chopped
1/3 cup raw cashews
1/2 cup water use 1 cup water for thinner sauce (the sauce thickens quite a bit)
3/4 to 1 tsp salt
1 tsp lime juice
2 tbsp nutritional yeast
1 1/4 cup non dairy milk
1/4 tsp black pepper
1/4 tsp onion granules

Instructions

Cook the pasta according to instructions.
Heat oil in a large skillet over medium heat. Add all the whole spices/seeds and cook for 2 minutes or until they change color and get fragrant. Add the onion, garlic, ginger and a pinch of salt. Cook until translucent. 3 to 4 minutes. Add cayenne, garam masala and cinnamon. Give it a quick mix. Add tomatoes, cashews, water, salt and lime juice, bring to a boil and cook for a few minutes. Total 6 to 7 minutes.
Cool slightly and blend with nutritional yeast and non dairy milk in a high speed blender, until smooth. Return the sauce to the skillet. Add cooked pasta and black pepper, onion granules cover and cook over low-medium heat for 3 to 4 minutes,or until it thickens. At this point I usually add some chopped broccoli or baby greens and fold in.
Stir, taste and adjust salt, spice and tang. Add prepared mustard for additional tang if needed. Cover and let it sit for 5 minutes. Serve garnished with cilantro and paprika. Add a side of grilled Spiced Tofu and a small salad on the side to make a meal.

Notes

If you are omitting any of the whole spices, add 1/4 tsp more garam masala. To sub fenugreek seeds, use 1/2 tsp dried fenugreek leaves or 1/4 tsp ground mustard. To make this nut-free, use soaked sunflower or pumpkin seeds in the sauce. Nutritional values based on one serving

Nutrition

Author: Vegan Life Tips

Calories: 380kcal

Course: entree, Lunch

Cuisine: American, vegan

Keyword: indian recipe, Vegan Masala Mac and Cheese, vegan recipes

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Dinner

Easy vegan wellington recipe

By VeganLifeTips December 26, 2022

Welcome to our vegan wellington recipe! If you’re a fan of the classic beef wellington but looking for a plant-based alternative, then this recipe is for you. We’ve taken all the flavors and textures that make the original so delicious and created a vegan version that’s sure to impress. Made with a delicious combination of vegetables, herbs, and a flaky pastry crust, this vegan wellington is flavorful, satisfying, and perfect for any special occasion. It’s also easy to make, requiring just a few simple ingredients and minimal prep work. Whether you’re an experienced cook or a beginner, this recipe is straightforward to follow and yields delicious results every time. We hope you enjoy this vegan wellington as much as we do!

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Easy Vegan Wellington Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 5

Calories 439

This recipe for an easy Vegan Wellington is so good, you'll want to make it again and again. It's one of the tastiest and most popular recipes on my blog

Ingredients

Mushrooms:

1 Tbsp Olive Oil
1 Medium Onion White (Yellow or Brown, Chopped)
1 tsp Crushed Garlic
1 tsp Dried Rosemary
1/2 tsp Coriander Powder
1/2 tsp Dried Thyme
1/2 tsp Oregano
2 and 1/2 cups 240g White Button Mushrooms (sliced)
2 and 1/2 cups 240g Cremini Mushrooms (sliced)
2 Portobello Mushrooms sliced
2 Tbsp Soy Sauce

Cashew Cream:

1 cup 150g Raw Cashews
1/2 cup 120ml Water
1/2 tsp Salt

Assembling:

1 Sheet Puff Pastry thawed
1-2 Tbsp Vegan Butter melted (for brushing)

Decorating:

Sprig of Fresh Rosemary

Instructions

Add olive oil, chopped onion, crushed garlic, dried rosemary, coriander powder, dried thyme and oregano to a pot and sauté until the onions are softened.
Add in the sliced mushrooms and soy sauce and sauté until the mushrooms are softened.
Add cashews, water and salt to your blender jug and blend until smooth.
Add the cashew cream to the mushrooms and heat everything together until it reaches a simmer. It will thicken as it heats and create a thick, creamy sauce.
Turn off the heat and leave the sauce to cool as it will thicken more as it cools.
When the sauce has cooled, preheat the oven to 390°F (200°C).
Line a baking tray with parchment paper. Lie the sheet of puff pastry down on top of the parchment paper. You may have to trim your puff pastry sheet slightly to fit your baking tray.
Add the mushroom filling along one side of the puff pastry, leaving a margin at the edge so that when you fold the pastry over you will be able to seal it along the sides (see our photos above to see this in action).
Fold the puff pastry over the top of the mushroom filling, sealing it along the margin you left along the edge. Use a fork to make ridges in the pastry at the edges and help to seal it in even better.
Brush the top of the pastry with melted vegan butter and cut diagonal slashes across the top of the pastry.
Place into the oven and bake for 25 minutes or until golden brown and crispy.
Allow to cool for 5 minutes before serving. Top with a sprig of fresh rosemary and serve.

Notes

*The filling should be thick. If your filling is too saucy then it will spread too much when you place it onto the pastry and it will be difficult to seal your pastry properly. The cashew cream thickens up really well as it heats, so that's part of it, the other part is to let the sauce cool before adding it onto the pastry. It continues to thicken when cooled and will be easier to handle.

*Your puff pastry should be thawed, but still cold. If it thaws too long at room temperature it gets sticky and becomes hard to handle. It's ideal if you let it thaw in the fridge and then use it straight from the fridge. If it gets sticky anyway, then flour a surface and your rolling pin and roll it with a sprinkle of flour, that will stop the stickiness and make it easy to handle.

*Leave a margin on the side of the puff pastry where you're adding your filling. You need enough space to be able to fold it over and seal it down.

*Don't panic if the filling starts coming out the side when you're trying to seal your wellington. Just scoop off the overflow and carry on. If you had to trim your puff pastry to fit your baking tray (we did) then you have a little extra pastry to work with and can add the leftover pieces to the edges of your wellington where there was a bit of a filling overflow to strengthen it. You'll see the middle part of our wellington shows the evidence of a little patching up!

*Brush with melted vegan butter. This gives amazing results in a flaky crispy delicious pastry.

*Cut some diagonal slashes across the top of the wellington right before baking. This allows steam to escape during baking but also looks super pretty!

*Make ahead: The filling can be made in advance and stored in the fridge for 2-3 days and then added to the pastry and baked when you're ready. That is the only part that can be done in advance. Once it's wrapped in the pastry it needs to go right into the oven and bake right away.

*Storing and Freezing: You can store leftovers in the fridge (covered) for a couple of days, however, there is the possibility of the pastry getting soggy and it definitely loses its flaky crispiness. So this is a dish that is best served on the day it's made. Hot and flaky and right out of the oven is the way forward for this one. It's not suitable for freezing.

*Prep time does not include the time for the sauce to cool.

Nutrition

Calories: 439kcal

Course: Dinner

Cuisine: vegan

Keyword: vegan recipes, Vegan Wellington

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Lunch

Vegan Fried Rice

By VeganLifeTips December 26, 2022

Welcome to this vegan fried rice recipe! If you’re looking for a delicious and easy plant-based meal that’s loaded with flavor and texture, then this recipe is for you. Made with a mix of vegetables, cashews, and aromatic spices, this vegan fried rice is a satisfying and flavorful meal that can be enjoyed on its own or as a side dish. It’s also simple to make, requiring just a few basic ingredients and minimal prep work. Whether you’re an experienced cook or a beginner, this recipe is easy to follow and yields tasty results every time. So let’s get started and whip up a batch of this vegan fried rice!

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Vegan fried rice

Prep Time 3

Cook Time 12

Total Time 15

Servings 4

Calories 514

If you're looking for a healthy vegan fried rice recipe, you've come to the right place. It's a great dish to serve as a main dish or side dish.

Ingredients

2 Tbsp Sesame Oil*
1 Medium Onion White (Yellow or Brown, Chopped)
1 Tbsp Crushed Garlic
1 Tbsp Minced Ginger
1 tsp Green Curry Paste*
2 cups 280g Frozen Vegetable Mix*
2 Tbsp Soy Sauce*
4 cups Cooked Rice*
1 cup 150g Roasted Salted Cashews
2 Spring Onions Chopped*
1/4 cup Fresh Basil Chopped

Instructions

Add the sesame oil to a frying pan with the chopped onion, crushed garlic, minced ginger and green curry paste and fry until the onions are softened.
Add in the frozen vegetables and soy sauce and fry that with the onions until the veggies are softened but still firm.
Then add in the cooked rice along with the cashews and chopped spring onions and fresh chopped basil and stir fry together for a couple of minutes until everything is well mixed and heated through.
Serve immediately.
Leftovers keep well in the fridge for 3-4 days.

Notes

*You can switch the sesame oil for olive oil if you prefer.

*You can use red curry paste instead of green curry paste. Just make sure you check the label for vegan friendliness as not all brands are vegan.

*Our frozen veg was a mix of peas, corn and carrots. Any similar veggie mix will work fine.

*If you want this to be gluten-free then make sure to use a gluten-free soy sauce or switch it for tamari.

*If you're making rice from scratch, then just cook 1 cup (200g dry weight) of rice which will make around 4 cups of cooked rice and then use all of it in this recipe. We used basmati rice but any rice will work great.

*Spring onions are also called green onions or salad onions/scallions.

*Prep/cook time assumes the rice is already cooked.

*This recipe was first published in July 2019, it has been updated with extra tips, but the recipe itself is unchanged.