It's time to introduce to you our newest Vegan Easy guest food blogger: Chef Ani!
Ani is a plant-based chef, recipe developer, food photographer and videographer. Her recipes are wholesome and divine.🌱😋
The first of Ani's recipes that we think you’ll love is:
VEGAN LASAGNA ROLL-UPS with PESTO RICOTTA
"These Lasagna roll-ups make a fantastic meal featuring creamy vegan pesto ricotta cheese, lasagna noodles, and tomato sauce, true comfort ingredients for a winning combination." ~ Chef Ani
INGREDIENTS
🌱450g/16oz firm tofu, pressed
🌱1 medium leek
🌱1 green onion
🌱1/2 red chilli pepper, optional
🌱Cooking oil
🌱Salt to prevent tofu from sticking to the wok
➡️ For the sauce
🌱1 Tbsp vegan fysh sauce
🌱1 Tbsp tamari sauce
🌱1/2 tsp maple syrup
🌱1 Tbsp arrowroot/tapioca powder
🌱3/4 cup of water
METHOD
Chop the leek and finely slice the green onion and chilli, if using. Place the leek and white part of the green onion in a bowl.
Heat a large wok over medium heat and add 2 heaping tablespoons of oil (use less for non-stick pan). Slowly slide in the tofu. Use a spatula or spoon and cut up tofu into chunks (or roughly pre-cut the tofu if using a non-stick pan). Pan fry each side until slightly golden. Tip – only flip the tofu once a crust is formed.
Meanwhile, in the bowl with the chopped leek and white part of the green onion, mix in the vegan fysh sauce, tamari sauce, maple syrup, and arrowroot powder with water until well combined.
When tofu is done, add the sauce, and gently toss to combine. Let it simmer for about 30 seconds until flavours meld, with a few tosses in between to prevent tofu from sticking. Taste test and adjust saltiness with more tamari sauce if needed or additional water for a saucier dish.
Garnish with the green parts of the onion and chopped chilli and give it a final toss.
Hey, psssst! Does anyone care for some... fake roast venison? It's medieval! And super, super sweet! Aaand it is fancy - it brings it's own BLING! (I mean gilded almonds! Whoa!) And basically it's vegan, because it is a christian Lenten dish from the 1. printed German Cookbook from 1485. Have a look at it (and at my fail during cooking this. 😅). Experimental archaeology in action.
I have been making this vegan cheese/ cheese sauce substitute for years and it's one of our favourites. My tweaks:
Sub sunflower seeds for cashews
Add ½ cup nutritional yeast (+ more liquid)
Cozy & rainy here, a perfect evening to try this lasagna soup recipe for the first time. Won’t be the last! 😋
We used whole wheat orecchiette (“little ears”) pasta and subbed Tuscan (lacinato) kale for the spinach. #vegan#veganrecipe#plantbased#soup_recipe
This looks easy and apparently is really good for diabetics! (Just add healthy toppings, skip the cheese or use a dairy free version. You can make your own using the recipe linked in the crust recipe).
@EVDHmn
I'm going to make it later. I just got sent the recipe! I'll let you know.
I might wait actually until I make the Sunflower cheese which I was getting ready to make tomorrow.
⇨ INGREDIENTS (serves 1)
🌱 150g/5.3oz tempeh (heaped cup, cubed)
🌱 1/4 veg stock cube (low sodium)
🌱 30g/1oz (a handful) green leafy salad mix
🌱 50g/1.8oz (1 cup) alfalfa sprouts
🌱 150g/5.3oz silverbeet/chard (de-stemmed & roughly chopped) (can sub other dark leafy greens, like kale)
🌱 30g/1oz (1 1/2 Tbsp) hummus
🌱 1/4 tsp sweet paprika
🌱 1/4 tsp cumin
🌱 Fresh lemon juice, to taste
🌱 Optional: iodised salt, to taste
⇨ INSTRUCTIONS
Dissolve a quarter stock cube in 2 tablespoons of boiled water. Cube the tempeh, place in a shallow bowl and marinate in the stock water.
De-stem the silverbeet and chop. Wash and drain green leafy mix and alfalfa.
Heat a non-stick pan on medium-high heat. Cook tempeh, about 3 minutes each side. Add the silverbeet, paprika and cumin, and salt if using. Mix well and cook with the tempeh for about a minute or two until silverbeet wilts. Remove from heat and allow to cool before assembling your salad.
In a bowl, add the leafy salad mix, alfalfa sprouts, silverbeet, tempeh and hummus, toss and coat all ingredients with the hummus. Squeeze lemon juice on top and serve.
Seitan Roast
I made this roast today and we really enjoyed it. Unfortunately I don't have any pink peppercorns so I used black tellicherry. It has an unusual soft, though not spongy or mushy texture, which we really liked.
Served with roasted halved garlic head, roasted onion quarters, some red quinoa, roasted parsnips and a pile of greens, peas and finely chopped kale.
Some time ago I posted that I planned to make some flat breads using sourdough and cooked whole grains.
Today's effort, which was chewy and delicious, includes the sourdough culture (made with 50/50 whole wheat and rye flours), cooked whole rye berries, a little very coarsely ground rye flour (in my mill), water, raw, hulled sunflower seeds and a little salt. Method in the first comment.
1/2
I really like this one. The texture is lovely and chewy, with a slightly nutty flavour. I like it just air fried, no flavouring needed.
Total fermenting time was about 36‐40 hours.
I doubled the quantity of lentils but kept the amount of lactic acid and tempeh starter the same.
My method in this thread https://mstdn.ca/@EllieK/111705882238171610
Super easy #vegan crumbles with Farfalle , diced tomatoes, onion and red pepper. Garnished with grated #Vegan Parmesan. When you need fast, delicious and no recipe.
I posted a version of this a few weeks back but it’s so good - and this photo is better - that the food love needs sharing again.
Harissa roasted carrots on a bed of rocket pesto and squash & chickpea hummus (both homemade), with a serene scattering of seeds, and a slice of sourdough side.
Hello fellow #Vegans
An #introduction as I have just joined here (if you recognise my avatar, that's because I was previously on climatejustice.social)
I have been #vegan since #Veganuary 2019 and currently live aboard a #narrowboat touring England's canals. We are #carfree and mostly #offgrid. I love living out in #nature, foraging - especially for #tea leaves - and living a slow, as-calm-as-possible life.
My hobbies include #cooking and I share my #WFPB#VeganRecipe creations on my ko-fi page - the food is good, the photography not so great!
I am also a keen reader and post two vegan #BookReviews each week - one fiction and one nonfiction. (If you're a #VeganAuthor please feel welcome to tell me about your books.) You can see my most recently posted reviewed books in my header image.
It only takes 30 minutes to make. It’s a hearty, satisfying vegan chilli made with black beans, pinto beans, vegan mince (TVP), and some veggies. Yum! 😋
⇨ INGREDIENTS (serves 1)
🌱50g/1.8oz (1/2 cup) TVP (textured vegetable protein)
🌱1/4 vegetable stock cube (low sodium)
🌱50g/1.8oz red onion (1/2 medium onion)
🌱50g/1.8oz carrot (1 small carrot)
🌱50g/1.8oz red capsicum (1/4 med capsicum)
🌱200g/7oz (3/4 cup) canned diced tomatoes
🌱100g/3.5oz black beans (1/2 cup, drained & rinsed)
🌱100g/3.5oz pinto beans (1/2 cup, drained & rinsed)
🌱1 tsp ground cumin
🌱1 tsp sweet paprika powder
🌱Chopped fresh coriander
🌱Optional: salt to taste
⇨ INSTRUCTIONS
Dissolve the stock cube in 1/2 cup of boiled water. Rehydrate the TVP mince by pouring the stock water over it in a bowl. Set aside.
Chop onion, capsicum and carrot.
In a heated non-stick deep pan, add 1 tablespoon of water and the cumin, stir. Then add onion to sauté. After a few minutes add the rehydrated mince and stir for another 2-3 minutes.
Add the black beans, pinto beans, carrot, capsicum, diced tomatoes, chopped stems of the coriander and the sweet paprika, salt (if using). Mix well. Allow to simmer over low heat with the lid on top for about 10 minutes.
Once done, pour in a bowl and top with fresh coriander. ENJOY!
New comfort food recipe!
:vegan: Pasta in Tomato Sauce with Creamy Vegan Mozzarella🌱
We felt like comfort food today so we made this delicious spaghetti in tomato sauce with borlotti beans and added a creamy vegan mozzarella that our friends from Damona Dairy-Free Cheese gifted us and the staff and volunteers at Liberation Sanctuary. Lucky us! It was soo good 🤤