Stuffed Potato Cakes 🥔✨ by @elavegan ⭐️ Recipe
1 kg potatoes (*see recipe notes)
80 g white rice flour (1/2 cup) (*see recipe notes)
40 g cornstarch or tapioca flour (1/3 cup)
salt, pepper, nutmeg (to taste)
250 g mushrooms, sliced (about 3 cups)
1/2 of a zucchini, diced
1 onion, chopped
1 bell pepper, diced
2 cloves of garlic, minced
salt & pepper to taste
spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes
oil for frying
vegan cheese to taste
Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.
Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!
Wheat flour or spelt flour might work as well but you will most likely need less.
If the potatoes are extremely floury I would recommend using less rice flour, e.g. just 1/4 cup. The dough shouldn't be too dry or crumbly.
Thai Red Curry with Tofu, Noodles, Zoodles + Broccolini 🍲🥦 by @cookingforpeanuts 🥜 Recipe
Sauté 1 small white onion (small dice) in 1 tbsp neutral oil until translucent, about 5 minutes. Add 3 minced garlic cloves and 1 tbsp finely grated ginger. Sauté until fragrant, about 30 seconds.
Add 2 tbsp Thai red curry paste and keep mixing on medium heat, about another minute. Add 1-15oz can coconut milk and 1/2 cup water and stir.
Add bite-size broccoli florets (or other quick-cooking vegetables) and extra-firm tofu (3/4 inch cubes) and simmer until broccoli is fork tender.
Remove from heat and stir in 1-2 tbsp tamari/soy sauce, 1 tbsp fresh lime juice (or to taste), 1 tsp sriracha (optional) and salt to taste. (Add a little brown sugar if desired.)
Topped with cashews, red chili flakes, sesame seeds, fresh basil. Served with zoodles and Lotus Foods brown rice + millet ramen.
Thyme + White Bean Pot Pies🥧🌿 by @minimalistbaker 🥕 Recipe
2 Tbsp olive oil
1 large white or yellow onion, finely diced
Salt + Pepper (to taste)
1 pound carrots, peeled and finely chopped
1/4 cup unbleached all-purpose flour
1/2 cup dry white wine
3 cups vegetable broth
2 tsp fresh thyme (chopped // or sub 1 tsp dried per 2 tsp fresh)
1 15-ounce can white beans (rinsed and drained)
1 1/2 cups unbleached all-purpose flour
1/4 tsp sea salt
10 Tbsp cold vegan butter (or sub room temperature coconut oil*)
4-7 Tbsp cold water
Preheat oven to 400 degrees F (204 C) and arrange 6 (amount as original recipe is written // adjust if altering batch size) ramekins on a baking sheet. Set aside.
Heat a large pot over medium heat. Once hot, add oil and onion. Season with a pinch each salt and pepper and stir. Sauté until soft and translucent - 4-5 minutes.
Add carrots and season with a pinch more salt and pepper. Cook 2-3 minutes, then add flour and stir well to thoroughly coat.
Cook for 1 minute, then slowly add white wine (optional) followed by vegetable broth, whisking to prevent clumps.
Add thyme and white beans and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing crust.
To prepare pie crust, add flour and salt to a mixing bowl and whisk to combine.
Next add vegan butter (or coconut oil) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.
Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 4-6 Tbsp (amount as original recipe is written // adjust if altering batch size).
Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.
Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8-inch thick. Add more flour as needed to prevent sticking.
Recipe continued in comments...
Red Curry Tofu Dumplings 🥟🥣 by @hellolisalin 👋🏼
14-ounce package of firm tofu
1 1/2 tablespoons vegetable or olive oil, plus more for frying dumplings
1/3 cup chopped shallots
2 tablespoons minced ginger
3 cloves garlic, minced
2 cups finely sliced napa cabbage
2 scallions, finely sliced
2 tablespoons red curry paste
2 tablespoons coconut milk
1 teaspoon salt
40 to 50 round dumpling wrappers
water for wrapping dumplings, plus more for cooking
1/4 cup soy sauce
2 teaspoons sugar
Press the tofu: Drain the tofu from the package and wrap the tofu with a layer of paper towels. Place the block of tofu on top of a plate and place a small stack of plates over the tofu. Let it rest for 15 to 20 minutes. Unwrap the tofu block and divide it into 2 pieces. Crumble the tofu by squeezing it in your hands. Set the crumbled tofu aside.
Cook the filling: Heat 1 1/2 tablespoons of oil in a large pan. Add the shallots and cook for 2 minutes. Add the ginger and garlic and cook a minute more. Next, add the cabbage and scallions and cook until the cabbage starts to wilt, about 2 minutes. Transfer the tofu to the pan. Add the red curry paste, coconut milk, and salt to the pan, and stir to coat the tofu and vegetables. Turn off the heat. Transfer the filling to a large bowl and let it cool for 15 minutes.
Make the dipping sauce: Mix the dipping sauce ingredients together, until the sugar dissolves. Set the dipping sauce aside.
Prep the dumpling-making station: Fill a small bowl with water for wrapping the dumplings. Grab a baking sheet for the finished dumplings and a towel to cover the dumplings to prevent them from drying out. Get a spoon for scooping the dumpling filling.
Recipe continued in the comments...
Coconut Quinoa Porridge + Caramelized Bananas🍌💫 Recipe
1/2 cup @BetterBodyFoods quinoa
1 cup coconut milk
1 1/4 tsp ground cinnamon
1/4 tsp salt
3 tbsp brown sugar
1. Cook quinoa according to instructions until all the water has been absorbed. Stir in coconut milk, salt and ground cinnamon.
2. Keeping the pot on a low heat and making sure it doesn’t boil over, cook for a further 2-3 minutes just to reheat the quinoa with the coconut milk. Set aside.
3. Slice the bananas into thick rounds. Add the sugar to a pan and heat through just until it starts to bubble around the edges, about 40 seconds.
4. Add the banana slices to the sugar and cook for 3-4 minutes, flipping them over a few times to ensure it’s coated and caramelized on all sides. Remove bananas as soon as it starts to brown to avoid them from getting too mushy.
5. Serves 3-4, divide the quinoa porridge between bowls and top with caramelized bananas.
Hasselback Potatoes w/ Wild Garlic & Cashew Pesto 🥔🌿 by @vegaliciously 🍃
100 g wild garlic or basil leaves
100 g cashew nuts
1/3 cup olive oil
1/2 rsp salt
400 g potatoes
1. Preheat the oven to 180 degrees.
2. Place wild garlic, nuts, oil and salt in a food processor and process until creamy.
3. Place potatoes between the handles of 2 wooden spoons and cut into thin slices.
4. Place on a baking tray covered with baking sheet and bake for 20-25 minutes.
5. Brush the potatoes with pesto and bake for another 5 minutes.
Creamy Polenta + Red Wine Mushrooms 🍄🍷 by @rabbitandwolves 🐰
4 Cups Water
1 1/2 Teaspoons Salt
1 Cup Corn meal
3 Tablespoons Vegan butter
Red Wine Mushrooms
1 Tablespoon Olive oil
4-6 Cloves Garlic, chopped
16 Ounces Mushrooms (sliced)
1 Teaspoon Rosemary, dried
1/2 Cup Red wine, vegan
3/4 Cup Vegetable broth
1 Teaspoon Corn starch
Salt and pepper to taste
First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid.
In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown.
Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine.
Now, whisk together the veggie broth and corn starch. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat.
Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce.
Spicy Tofu Sofritas Crunchwrap Supreme 🔥🌮 by @pinchofyum👌🏼 Recipe
Spicy Sofritas Tofu
3 tablespoons olive oil
16 ounces extra firm tofu (press out some liquid first)
2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
2 chipotle peppers, minced
1/3 to 1/2 cup salsa
1 cup cashews
1/2 cup water
1 can diced green chiles (or less, to taste)
1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)
huge burrito-sized flour tortillas
something crunchy: tostadas, tortilla chips
fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.
Cashew Queso: Blend everything together aggressively until smooth!
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
Pumpkin Curry Pasta 🍽🌿 by @nm_meiyee⚡️Recipe
250g fusilli pasta
1 small onion, diced
2 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp curry powder
1 tsp chilli powder
1/2 tsp cayenne pepper
1/4 tsp nutmeg
1 cup pumpkin puree
1 can diced tomatoes
4 cups vegetable broth
salt and pepper
1 cup coconut cream
Sautéd mushroom & spinach
250g mushroom, sliced
2 cups spinach
In a stockpot or deep sided skillet, sauté mushrooms with olive oil, until lightly browned and tender. Toss in the spinach, salt and pepper. Remove from pot, set aside.
Heat 2 tbsp of olive oil in the same pot over medium-high. Sauté onion, garlic and ginger. Add pumpkin puree, tomatoes, curry, chilli power, cayenne pepper and nutmeg. Stir to blend together, add vegetable broth and pasta, stir well. Put on the stove over medium/high heat. Bring to a boil, then cover, reduce heat and let simmer for 10 mins. Uncover, stir, cover, simmer for 2-4 more mins, or until pasta is cooked. Add coconut cream stir continuously until incorporated. Add salt and pepper to taste. Serve and top with sauté mushrooms and spinach.
Red Curry Wonton Soup with Zucchini Noodles 🥟🍜 by @hellolisalin 🍲
Red Curry Broth
* 1 tablespoon canola or vegetable oil
* 1/2 cup diced onions
* 1 tablespoon minced ginger
* 2 cloves garlic, minced
* 1 or 2 Thai chilies, sliced (optional)
* 2 tablespoons red curry paste
* 2 teaspoons sugar (maple syrup, honey or agave works also)
* 4 cups vegetable broth*
* 1 teaspoon kosher salt
* 3/4 cup full-fat coconut milk
* 1 1/2 pounds zucchini, spiralized
* 14 ounce package of firm tofu
* 1 tablespoon canola or vegetable oil
* 1 tablespoon minced ginger
* 2 cloves garlic, minced
* 1/2 cup corn kernels
* 1/2 cup peas
* 2 scallions, sliced
* 1/2 teaspoon kosher salt
* 1/4 cup chopped Thai basil**
* 1 1/2 tablespoons soy sauce
* 35 to 40 square dumpling wrappers (medium thickness)
* sliced scallions
* Thai basil
Prepare the Broth: I like preparing the curry broth ahead because this gives the broth more time to develop the flavors.
1. Heat the 1 tablespoon of oil in a pot. Add onions and cook them for 2 to 3 minutes. Next, add the minced ginger, garlic, and chilies (if using) and cook for about 30 seconds, stirring constantly. Add the red curry paste and sugar and stir to combine.
2. Add the vegetable broth and 1 teaspoon salt, cover the pot, and bring the broth to boil. Reduce the heat to a simmer and swirl in the coconut milk. Let the broth simmer for about 10 minutes, covered. Turn off the heat and let the broth sit on the stove, covered, as you make the dumplings.
Make the Dumplings
1. Drain the tofu and wrap the tofu around a layer of paper towels. Press the tofu by placing the tofu block on a plate and weighing it down with a stack of plates. Let it sit for 15 to 20 minutes. Remove the paper towels and transfer the tofu to a bowl.
2. Using your hands, squeeze the tofu until you get a soft mush. Set the tofu aside.
3. Heat 1 tablespoon of oil in a large pan. Add the minced ginger and garlic and cook for 30 seconds, stirring constantly. Add the corn, peas, scallions, and 1/2 teaspoon of salt to the pan and cook for 2 to 3 minutes. Remove the pan from heat. Let the vegetables cool for 5 minutes
Recipe continued in comments
Easy Vegan Gravy Recipe ✨💫 @minimalistbaker 🍽Ingredients
1 ounce dried porcini mushrooms
2 1/2-3 cups vegetable broth
2 Tbsp olive or avocado oil
3/4 cup diced yellow or white onion
3 cloves garlic, minced
3 Tbsp cornstarch (or all purpose flour or arrowroot starch)
1 tsp minced fresh thyme (or sub dried)
1 Tbsp minced fresh rosemary (or sub dried)
Sea salt and black pepper to taste
1/4 cup unsweetened plain almond milk
Rehydrate dried mushrooms in vegetable broth in a large saucepan or pot. Bring to a simmer over medium heat. Once bubbling, turn off heat, cover, and let rest.
In the meantime, heat a large rimmed pan over medium heat. Once hot, add oil (or water) and onion and sauté for 5 minutes. Then add garlic and sauté another 2-3 minutes, stirring frequently.
Add cornstarch and stir to coat. Then cook for 2 minutes more. Next add herbs and mushrooms with their broth (reserving a little of the broth so you can play with the thickness) and stir to combine (see photo). Cook for 2-3 minutes.
Transfer gravy to a blender (or use an immersion blender) and blend until smooth and creamy. You can leave some of the onions or mushrooms unblended for more texture. Then transfer back to your pan and warm over low heat for 2-3 minutes more. At this time, you can add a bit of almond milk to lighten the color and flavor a bit (optional), but we opted not to.
Taste and adjust seasonings as needed, adding more salt and pepper to taste. If gravy is too thin, scoop out a small portion of the gravy and whisk in 1-2 tsp more of cornstarch until no clumps remain. Then add it back to the larger batch - repeat as needed until desired thickness is reached. If too thick, thin with a little of your reserved vegetable broth.
Serve with dishes like mashed potatoes, biscuits, and more! Store completely cooled leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.
Yam Toasts with Spiced Chickpeas, Guacamole, Shiitake Bacon and Vegan Sour Cream 🍠🥑 by @cookingforpeanuts 🥜
Recipe: Drain 1 12-oz can chickpeas. Dry them by pressing with paper towels. Transfer to bowl with 2 tbsp olive oil, 1/2 tsp garlic powder, 1 tsp paprika, 1/4 tsp chili powder, 1/2 tsp cayenne, salt to taste. Rub until chickpeas well-coated and transfer to parchment-lined rimmed baking sheet. Roast at 400F until golden brown and crunchy, about 35 minutes.
Yams: Slice lengthways about 1/4-1/2 inch pieces. Brush both sides with olive oil and sprinkle with dried thyme and oregano. Bake on parchment-lined baking sheet at 400F until golden brown, flipping half way. Layer with guacamole, chickpeas, vegan sour cream and shiitake bacon.
Shiitake bacon: thinly slice shiitake mushroom caps. Toss generously in olive oil, paprika and salt to taste. Spread on rimmed baking sheet and bake at 350F until dried and brown, about 25 minutes. (Toss in between.)
Vegan sour cream: Soak 1-1/2 cups raw cashews in boiling water for 1 hour. Blend on high with 2 tbsp lemon juice, 2 tsp apple cider vinegar, 3/4 cups water and salt to taste. Chill in refrigerator so can thicken.