Veganquick (2024)

24/03/2021

Cheesy Shells and Broccoli 🌿🍃

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This one1/2 lb. pasta (reserve 1/4 cup pasta cooking water)
1 small onion finely chopped
2 tsp olive oil
1/2 lb. plant based grounds substitute
1 cup broccoli florets cut very small
3 tbsp vegan butter
2 tbsp flour
1.5 cups plant based milk
1 cup plant based cheddar shreds
2 to 3 tbsp nutritional yeast to taste
1/4 tsp turmeric
1 tsp garlic powder
1/4 tsp onion powder
3/4 to 1 tsp kosher salt to taste
1.5 tsp vegan worcestershire sauce
2 tbsp fresh parsley finely chopped

Cook pasta in salted water until just al dente and drain (reserve 1/4 cup cooking water). Set aside.

Meanwhile in a large pan, add the onions and oil. Cook onions on medium heat approx 10 min until translucent, adding bit of water to prevent burning if needed.
Add plant based grounds, breaking up pieces with spatula. Cook until grounds are really browned and crispy, stirring occasionally.

Towards end of cooking, add the broccoli florets and cover, cook until the broccoli is bright green and fork tender.

Meanwhile, in a separate saucepan on medium heat, add the butter cook until melted then add the flour, whisk until smooth. Slowly, whisking constantly, drizzle in the milk until fully added and smooth. Very gently simmer 3 minutes.

Add remaining items in ingredients list except parsley and whisk into sauce until melted. Add this sauce to the pan with the onion mixture, along with pasta. Stir well and slowly add in up to 1/4 cup of the reserved pasta cooking water as desired. Serve, top with parsley.

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07/03/2021

Chickpea, Tomato & Spinach Stew 🌿🍃 Check the full recipe below 😍👇

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1 medium onion finely chopped
1 cup finely chopped celery
3 tbsp olive oil
1 tsp dried tarragon
1 tsp dried parsley
2 tsp dried oregano
1/2 tsp pepper
1 tsp kosher salt
1/2 cup white wine
1.5 cups crushed tomatoes
1 15 oz. can chickpeas, drained
Dash nutmeg
1/8 tsp ground sage
1.5 tsp garlic powder
1 cup (packed) baby spinach
Juice of 1/4 lemon
1 tbsp finely chopped fresh parsley
Pasta and/or toasted bread for serving (or even quinoa, farro, pearl cous cous etc)

Serves 2 to 3. Add the onions and celery to a large pan with the olive oil and salt. Cook 10 min on medium heat, Stir periodically. Add the white wine, and let bubble until over half of liquid is gone. Add remaining ingredients except lemon, spinach and fresh parsley and gently simmer, partially covered for 5 to 10 min until onions and celery are to your desired tenderness. Add remaining ingredients, stir periodically for 2 min to help spinach wilt, then serve.

29/12/2020

Feeling hungry?? 😋When our week gets busy, it can be challenging to get creative with your tasty plant-based meal options — we get it!✨🥑 That's why this week, we're helping you do a little meal planning!🥗

28/12/2020

Avocado, Spinach and Black Bean Quesadillas! by 😋 Tag someone you'd love to share this with!
Recipe:
2 almond tortillas heated up on medium high in a pan sprayed with avocado oil, (heat the spinach in the same pan while the tortillas are cooking). Mash some black beans onto one side of the tortilla and add a sprinkle of cumin, then top the beans with vegan Gouda (or any plant cheese or your choice). Once the cheese starts melting add some of the wilted spinach and some mashed avocado and fold over. Cook for another 30 seconds or so.

07/12/2020

15-Minute Pasta by ❤️

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Ingredients:
1 red onion
3 cloves garlic
1 courgette (zucchini)
1 small broccoli head
⁣400g tinned tomatoes
⁣large portions of pasta (to serve 2)
⁣1 tsp oregano
⁣1 tsp basil
⁣1/2 tsp sage
Large pinch salt & pepper
1 cup of pasta water (added at the end)
100g spinach
____
⁣
Method:
1. Pop the pasta on to boil
2. Fry off the chopped onion for a few minutes before adding the chopped garlic, courgette and broccoli
⁣3. After a few minutes off frying add the tinned tomatoes and season with the basil, oregano and sage
⁣4. Add a cup full of the pasta water and add to the pan and keep on a high heat until the pasta is ready
⁣5. Drain the rest of the pasta, add to the pan with the tomato sauce, add the spinach, give it a stir & season generously with salt and pepper
⁣6. Top with breadcrumbs and/or vegan Parmesan if you’re feeling fancy!

06/12/2020

Enchanting Chocolate Forest Cake with a lush chocolate coconut buttercream by 💗

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Ingredients:
1 cup unsweetened oat milk
1 cup coffee, warm
1/2 cup of coconut oil, melted
2 T of apple cider vinegar
2 cups of all purpose flour
2 cups of sugar
3/4 cup of cocoa
1 tsp of baking soda
1/2 tsp of baking powder

Method:
I made this cake once to create 2 6 inch sized cakes & three cupcakes
Preheat oven to 350F. Prepare your pans:
Prepare your buttermilk: combine the vinegar in your milk.
Sift all your dry ingredients in one bowl.
Add your wet ingredients in a separate bowl, incl the buttermilk.
Pour your wet ingredients into the dry.
Stir until combined & mixed well.
Pour into your prepared pans.
Cook for 45 minutes or until firm.

Chocolate coconut butter cream
Two cans of coconut cream, chilled, remove the cream only & save the water for a smoothie.
1/2 cup of cacao powder
1 1/2 cup of icing sugar
Adjust icing sugar if it’s too water or add another 1/4 cup of cacao powder. It should firm up after mixing all the ingredients together.

Frost your cake & decorate :)

[Recipe & Photography by

06/12/2020

Salt & Vinegar Roast Hasselback Potatoes! 🥔 Crispy crunchy ridges and fluffy interior with vinegar notes - these are to die for. By 💚

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📋Ingredients
1.5 kg (~3 lbs) potatoes, peeled
2 cups white vinegar / any vinegar you like
2 cups water
olive oil or 50g vegan butter
1/4 cup roasted onion flavored olive oil*
5 sprigs thyme
1/4 tsp salt & pepper *you can make your own onion infused evoo or improvise with plain olive oil + onion powder
Directions
1. Slice the potatoes into even sized rounds about 1-2cm thick. Try to keep the width similar to prevent any burning whilst they are baking.
2. Place the potatoes in a pot and add the ¼ tsp salt, vinegar and water. Let the potatoes sit in the vinegared water for 1 hour. After an hour, place the pot on the stove and cook the potatoes in the vinegared water for 10-12 minutes;
3. Drain the water and allow the potatoes to cool slightly until they’re able to be handled and hasselbacked.
4. Preheat the oven to 200◦C (400◦F) while you prepare the potatoes.
5. To hasselback the potatoes, place the potato with the flat side down on a board and make even cuts along the potato. I like to make about 10-15 cuts per potato.
6. Place the vegan butter or olive oil and roasted onion olive oil on a large baking tray and place in the oven until the butter has melted. Rub the hasselbacked side of the potato into the oil so the oil gets into all the cuts. Flip over so that cuts are facing up and each potato is touching the tray but with enough space in between so they are not sitting on top of each other.
7. Cook for 25-30 minutes. After this time, the bottoms should be golden, if not cook further until golden brown. Flip and cook for a further 10-55 minutes so that all sides are golden brown.
8. Enjoy!

06/12/2020

Here’s a quick and easy recipe: Sweet, Spicy, and Saucy Noodles! 🍜

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Sharing the recipe below! 👇🏼

Sweet, Spicy, & Saucy Noodles
2 servings

INGREDIENTS
2 (70g each) uncooked ramen bricks or other noods of choice*
1 250g block extra firm tofu
Chopped cabbage or other veggies
Salt to taste
Spring onions and sesame seeds, for topping

SAUCE
3/4 cup room temperature vegetable broth or water
3 to 4 tbsp soy sauce, adjust according to desired taste
1.5 tbsp corn starch
2 to 3 tbsp maple syrup or sugar, adjust according to desired sweetness
1/2 tbsp gochujang or korean chili paste, feel free to sub with other chili sauce and adjust according to desired heat
1 tbsp lemon juice or rice vinegar, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp sesame oil or neutral oil

1. Mix all sauce ingredients in bowl until well incorporated. set aside. Boil a pot with water. Add in noodles & cook until still very chewy.
2. While the noodles are cooking, heat a pan. Saute veggies or tofu in some oil. I pan-fried my tofu until lightly golden brown and crisp. Afterwards, add in the sauce. Leave to simmer over medium heat.
3. Mix sauce to make sure starch isn’t sitting at the bottom. Add in the noodles & mix in sauce* (see notes). Cook over med. high heat until the noodles absorb the sauce & sauce thickens. Season with salt to taste, if needed.
4. Garnish w/ sesame seeds and spring onions, if desired. Enjoy while hot!
Notes:
*I transferred the noodles directly from the pot of water to the pan so if you're using drained noodles and find them a bit dry, add 2-3 tbsp water, as needed & leave til the sauce thickens.

05/12/2020

Crispy Tofu with a Sweet Scallion Sauce! 💚 Basically a tofu version of my favourite cauliflower recipe. Full recipe below 👇🏼 You can fry/bake the tofu and enjoy them with the scallion sauce/dip of choice. Let me know if you guys prefer this tofu version or the cauliflower one!

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Here’s the recipe:

Crispy Tofu with Sweet Scallion Sauce
Serves 2-3 people

Crispy Tofu
3 blocks (240g each), extra firm tofu
neutral oil, for frying

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

Breading:
2 cups breadcrumbs, I used Japanese breadcrumbs

Steps (Baking option below!)
1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. Slice the tofu into any shape you like but i sliced mine into rectangles.
2. In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. In another bowl or plate, add in the bread crumbs.
3. One by one, dip each tofu into the batter then coat in 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). Press down the bread crumbs on the tofu. Set aside once coated.
4. Heat a frying pan with some oil. Once hot (you can add in some bread crumbs to test the heat) place the tofu and cook until golden brown, moving it around on each side every 2 minutes or so.
5. Once golden brown, drain excess oil then enjoy w/ sweet scallion sauce

Baking: Heat oven to 350F. Brush tofu with oil. Bake for 35-40 minutes or until crisp. Flip halfway through.

05/12/2020

Banana Chocolate Chip Bread
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📋Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1/2 cup white sugar, I used cane sugar
½ cup of canola oil or softened coconut oil, I used canola oil
1 cup dairy-free milk
1 tsp apple cider vinegar
2 medium overripe bananas, mashed
1 Tbsp vanilla
½ tsp cinnamon
1 cup of chocolate chips or chunks

Batter Toppings
1/4 cup of chocolate chips
1 medium banana, sliced (optional)
Directions
Preheat your oven to 350°F. Line your loaf pan with parchment paper or spray with non-stick spray and set aside.
Make the vegan buttermilk mixture. Combine the dairy-free milk and apple cider vinegar together in a bowl and set aside.
Using a large bowl mix the flour, baking powder, baking soda, salt, cinnamon and sugar together.
Combine the canola oil, mashed banana, and vanilla to the buttermilk mixture and whisk.
Add the wet and dry ingredients together and mix for 1-2 minutes. DO NOT overmix your batter. Slowly fold 1 cup of chocolate chips into the batter.
Pour batter into the loaf pan. Sprinkle 1/4 cup of chocolate chips and one sliced banana (optional) on top of the batter.
Bake loaf for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let completely cool outside of the loaf pan for at least 1 hour before slicing.

05/12/2020

CHOCOLATE HAZELNUT TART by (recipe for a 20 cm shallow tart tin)

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For the crust:
🍫 25 g almond flour
🍫 30 g coconut flour
🍫 75 g pitted dates
🍫 40 g dessicated coconut
🍫 1 tbsp cacao powder
🍫 35 g raw hazelnuts
🍫 1 tbsp hazelnut butter
🍫 1 tbsp cold coconut oil
🍫 1 tsp vanilla extract
🍫 a pinch of salt
Add all ingredients into a food processor and blend on medium speed until they combine and resemble a wet coarse sand. Transfer everything to a 20 cm removable bottom shallow tart tin and press it to the bottom and walls of the tin. Place the crust in the fridge to cool.
For the filling:
🍫 200 ml coconut milk
🍫 125 g dark chocolate
🍫 100 g semi-sweet chocolate
🍫 1 tbsp hazelnut butter
🍫 1/2 tsp agar agar
🍫 1 tsp vanilla extract
In a medium pot add the coconut milk and agar agar. Whisk a little bit, then place the pot on medium heat and bring it to a boil. Once the milk starts to boil, turn the heat on low and let it simmer for 5 minutes. Turn off the heat, add in the chopped chocolate, hazelnut butter and vanilla extract and let everything sit for a couple of minutes, then mix until the chocolate melts and the filling is smooth. Let it cool for 10 minutes.
To assemble the tart:
Take the crust out of the fridge and pour over the slightly cooled chocolate filling. Place the tart back in the fridge to cool for at least 4 hours or overnight.

05/12/2020

🍜Delicious saucy noodles with crispy tofu 😌 by

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Recipe
📋Ingredients :
1 cup vegetable broth
3 tbsp Tamari or low sodium soy sauce
1 tbsp ginger, minced
1 tsp garlic, minced
2 tbsp cornstarch
1 tbsp Sriracha or chilli sauce
2-3 tbsp maple syrup
Instructions :
🌱 Add all ingredients to a mixing bowl and whisk until well incorporated.
🌱 Add sauce to a pan on medium-low heat and cook it for 5mins until it thickens.
🌱 Add to cooked noodles, tofu and veggies.
🌿 Serve and enjoy with your lovely family and friends

05/12/2020

3 easy & tasty noodle recipes you can make in 15 minutes or even less! 🍜Peanut and Sesame Noodles, Yaki Udon, and Sweet and Sour Garlic Noodles. Swipe left to see those noods 👀 which one would you try first?

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1️⃣Peanut and Sesame Noodles—new and improved! Really lush and somewhat creamy too, so slurp away!

2️⃣Yaki Udon—inspired by those in Japanese restaurants! You can opt to sub the udon for other soba-like noodles to make a Yaki Soba.

3️⃣Sweet and Sour Garlic Noodles—it’s like sweet and sour tofu but better because I’ve added in some crispy garlic and noodles!

I’ve been having a lot of noodles these past few weeks under quarantine because they’re easy and also really comforting. You can also of course make them with basic pantry ingredients and veggies you have. I have some carrots, bell peppers, and cabbage on hand, which store really well in the fridge too!

04/12/2020

Here’s a saucy close-up of my Ginger and Scallion Noodles 👀🥢
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It’s so good and really soo tasty because I cooked it down in this rich and earthy sauce. Plus I mixed in some of my homemade ginger scallion sauce for even more flavour 😩 okay now I wanna go and make some of these noodles.

04/12/2020

Just a quick hello 👋🏼 and friendly reminder that you can make some Gua Baos this weekend!
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These are homemade fluffy steamed buns filled with hoisin mushrooms, pickled carrots + cucumber, and some vegan kimchi.

I hope you’re all doing well and have a good, restful weekend.

03/12/2020

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