Vegan Chinese Chive Pockets '韭菜盒子' by @woon .heng 🧡 Follow us @vegancanteen for daily delicious vegan recipe!🌱🌱 #vegancanteen Recipe (makes 12 pockets ) Dough 300 g all purpose flour 175-180 g water, room temperature start with 175g a pinch of salt Filling ½ lb [~250g] Chinese chive - cleaned drained & finely chopped 7 oz [200g] firm tofu - mashed pan fried & seasoned with salt & white pepper 50 g [1.7oz] bundle mung bean thread - softened in hot water & cut into fine shred 1 tablespoon toasted sesame oil, 1 tablespoon light soy sauce, 1 teaspoon salt, adjust to your preference 1 teaspoon sugar, 1 teaspoon of white pepper To make the dough, place flour, salt and water in a large bowl and mix until well-combined. Then, knead into a soft dough, for about 8 - 10 minutes. Cover and let it rest for 30 minutes. Add cooked tofu, mung bean thread noodles into the chopped chives bowl. Then season accordingly. Mix until all ingredients are incorporated. To make the pockets, dust countertop with flour and divide dough into 12 equal parts. Take one dough ball and flatten it with your palm and roll the dough into a circular disc. Place about 2 - 3 tablespoons of filling in the middle and pinch to seal. To cook the pockets, heat a non-stick/cast iron pan with a drizzle of oil. Pan-fry pockets until golden brown, for about 3 to 5 minutes, then flip and cover the pan with a lid. Continue to cook for another 3 to 5 minutes. Remove and place pockets on a baking sheet pan and cover with a towel. Serve warm with sambal oelek.
🎉 1 YEAR VEGANNIVERSARY 🎉 Today marks a whole year of me being vegan 🌱 ☺️ I was vegetarian before (from age 5 ) and my only regret is not making this change sooner ❤️ Here's a picture of me looking lovingly at my fave place eating vegan fried chicken 😋 Love, 🌱 🐷
Red Cauliflower and Potato Curry with Crispy Tofu Triangles by @plantbased .traveler ❤ Follow us @vegancanteen for daily delicious vegan recipe!🌱🌱 #vegancanteen 1 head of cauliflower 2 large potatoes/sweet potatoes 3 tbsp (more or less depending on your preference and curry paste ) red Thai curry paste * 1 tbsp coconut or avocado oil 1 can of coconut milk 1 cup “no chicken” or vegetable broth 1 tbsp coconut sugar 2-3 thai lime leaves ** Juice of 1 small lime Fresh Thai basil Optional: 1 small red chili Coconut aminos or salt to taste 1/2 block super firm high protein tofu 1 tbsp avocado oil 1-2 tbsp coconut aminos Served with jasmin rice *make sure it’s vegan friendly (no fish/shellfish ingredients ) ** if you can’t find thai lime leaves, you can use some lime peel. Don’t grate it but cut thin large slices from an organic washed lime, let it simmer for 5-10 minutes with the curry, then discard. _________________________ Cut cauliflower into large florets and wash thoroughly. Peel potatoes and cut them into bite size pieces. I used one large regular and one white sweet potato. Slice chili if using. Heat up 1 tbsp of oil in your wok or large sauté pan and add curry paste. Fry paste for a minute, then stir in coconut milk, veggie broth and coconut sugar. Add cauliflower and potatoes, chili and thai lime leaves and bring to a boil. Let simmer (covered if possible ) until potatoes are soft. At the end add Thai basil, lime juice, and if needed season with some salt or coconut aminos. For the crispy tofu, slice tofu into into desired shape, heat up oil and fry triangles on both sides for about 3 minutes or until browned. Turn off the heat and glaze tofu pieces with coconut aminos from both sides. If you are not using super firm tofu, you may want to press it first to remove excess liquid. Serve curry with tofu and rice and enjoy! 🍛
Grilled Cabbage Wraps by @woon .heng 💚 Stuffed with glutinous rice & kale stems! Follow us @vegancanteen for daily delicious vegan recipe!🌱🌱 #vegancanteen Get the recipe: Recipe 🌱Ingredients: - 3 cups cooked rice (used glutinous rice or sub with other rice ) - about 15-20 cabbage leaves - 3/4 cup kale stems, finely chopped (or use broccoli stem ) - 1/2 cup mushrooms, finely chopped - optional (used mini King Oyster mushrooms ) - 1 small carrot, finely chopped - 1 tablespoon finely minced ginger - oil for cooking, salt to taste - Seasoning (see step ): 1 tablespoon soy sauce/tamari, pepper, 2 teaspoons toasted sesame oil, salt & pepper to taste 🌱Sauce (optional, cabbage wraps can be served as is ): Whisk together 1 1/2 tablespoons soy sauce/tamari,1 tablespoon maple syrup, 1 tablespoon mirin, 1 chopped Thai chilis (optional ) salt & pepper in 1/2 cup water until well combined. ✅To make the filling, heat a non-stick pan with 1 teaspoon oil, sauté ginger until fragrant, add mushrooms, cook for 1-2mins. Add kale stems & continue to cook for about 30 secs, turn off the heat. ✅Transfer mixture to a bowl, then add carrots, cooked rice & mix well with seasoning ingredients. Taste test👌🏻 ✅Bring a pot of water to boil, blanch cabbage leaves for about 45secs. Remove & quickly plunge them in icy water to stop the cooking. (If you have a small cabbage, 👀my stories on how I cook mine. ) ✅Place one cabbage leaf on a cleaned surface. Add a heaping spoon of filling in the middle, fold in the sides & wrap to seal. (Note: more filling for a larger leaf ). Repeat with the remaining ingredients. ✅In a heated non-stick pan with 1 teaspoon oil, place as many cabbage wraps as will fit in one layer in the pan. Cook until both sides are nicely browned, flipping in halfway. ✅Sauce: Add the sauce ingredients in a pan, then bring it to simmer & cook until slightly thickened. ✅Drizzle sauce on the cabbage wraps & garnish with sesame seeds & chopped cilantro.
💙😍 Vegan Blueberry and Blackberry Rustic Galette! 📸 by @barbarafrenchvegan Follow us @vegancanteen for daily delicious vegan recipe!🌱🌱 #vegancanteen INGREDIENTS: CRUST: 1 1/2 Cup Flour 4 tbsp Almond Powder 12 tbsp Vegan Butter A Pinch of Salt Sliced Almonds FILLING: 2 Cups Blueberry and Blackberry 1/2 tbsp Lemon Juice 3 tsp Agave Syrup 1 tbsp Cornstarch 1 tsp Vanilla Extract Don't forget to like, share and subscribe! ❤ INSTRUCTIONS: - Preheat your oven to 180c - For the dough, place all the ingredients in your blender and mix. A smooth, non-sticky paste should form and peel off the walls. Add a little flour if too wet and a little liquid if too dry. Pour the dough onto a worktop, flatten it, film and place in the fridge for 30 minutes. - Next to it, mix all the filling ingredients together in a bowl. - Take back your dough, sprinkle a little sugar with a sheet of parchment paper. Place another sheet of parchment paper on the dough. Using a roll, spread it out. Put the filling in the centre, then fold the edges. Brush the edges of the dough with a little vegetable milk. Add the sledred almonds. - Bake and cook for 20-25 minutes until browned. - Decorate and 🙂 taste! METHOD: - Preheat oven at 350 F. - In your food processor, place flour, almond, flour, salt and butter cut into pieces. Mix until well combined. You should have a non sticky dough. Place the dough 30 min in fridge. - Meanwhile, combines all filling ingredients into a bowl. Mr. Stir. - We have parchment paper, sprinkle sugar and roll the dough into circle shape. Spread fruit on top but leave a space with edges. Fold edges on the fruit. Brush the dough with plant based milk, add sliced almonds. - Place the parchment paper and patty on a baking tray.14 - Bake for about 20-25 min or until golden. - Remove from oven and let cool a bit, add vegan ice cream on top. - Decorate and enjoy!
Roasted red pepper & cherry tomato fettuccine by @thezestylime 🧡Who’d you share this bowl with? Follow us @vegancanteen for daily delicious vegan recipe!🌱🌱 #vegancanteen Get the recipe: 2 red bell peppers 250g cherry tomatoes 1 red chilli pepper (or a few pinches chilli flakes ) 2 cloves garlic 1/2 cup cashews 1/4 cup water 1 tbsp extra virgin olive oil 1 tsp white wine vinegar 1 tbsp nutritional yeast (optional ) 1/2 tsp sea salt black pepper, to taste 250g fettuccine noodles (gluten-free or wheat ) fresh basil, to garnish 1. deseed bell peppers and cut into quarters. slice cherry tomatoes in half. peel garlic. 2. line a baking tray with parchment paper and place bell pepper, tomatoes, chilli pepper (whole ), and garlic onto it. drizzle everything with olive oil and sprinkle with a little sea salt. roast for 1 hour at 150 C/300 F/gas 2-3. 3. soak cashews in boiling water for at least 20 minutes until softened. drain before using. 4. remove veg from oven and set aside some tomatoes to garnish the dish. to a blender or food processor, combine the rest of the tomatoes, along with bell pepper and garlic. scoop out the inside of the chilli pepper and use as much or as little as you’d prefer, depending on your spice tolerance. 5. add cashews, water, olive oil, white wine vinegar, nutritional yeast, and sea salt and blend until smooth. season with pepper to taste. 6. cook fettuccine to al dente, according to instructions on the package. before draining, reserve some of the pasta water, about 1/2 cup (you won’t need to use it all ). 7. drain pasta and transfer back to pot. pour in sauce and stir together well over low heat until noodles are completely coated. add a little pasta water to keep it nice and saucy, 1 or 2 tbsp at a time. 8. serve up and top with the rest of the roasted cherry tomatoes as well as some fresh basil leaves. drizzle with a little more olive oil, some cracked black pepper, and enjoy!
🌱Broccoli + chickpeas in white sauce (oil-free )🌱 by @cookingforpeanuts . Follow us @veganrecipesideas for more vegan recipe 💚🌱 . . 📋Recipe (serves 5-6 ): Add 1 cup raw cashews to small saucepan with enough water to cover by 2-inches. Bring to a boil. Remove from heat and set aside to soak for about 15 minutes. ✅Lightly blanch 3 cups bite-size broccoli florets (-boil for a couple minutes and run under cold water ). ✅Blend sauce until smooth: 1 cup soaked cashews, 1/3 cup nutritional yeast, 1 tbsp garlic powder, 1 tsp onion powder, 1/2 tsp ground white pepper, 1-1/2 cups water. Add salt to taste. ✅Heat sauce in large sauce pan until just starts to thicken. Mix in 2 cups cooked chickpeas and steamed broccoli florets. Cook until heated through. Serve with desired amount of pasta.
Japanese Fried Rice 🍚 by @thefoodietakesflight Follow @vegangotgame for more delicious vegan recipes!💚💚 #vegangotgame Japanese Chahan Good for 2-3 servings 3 cups cooked and cooled Japanese rice or other short grain rice* 2 tbsp canola oil or other neutral oil 1 onion, diced 1 carrot, finely diced 2 garlic cloves, minced 1/2 cup corn kernels 1/2 cup green peas 1/2 cup diced rehydrated shiitake mushrooms (feel free to use other mushrooms! ) 1/2 to 1 tbsp soy sauce, or to taste 1 tsp salt, or to taste 1/2 tsp black pepper 1/2 tbsp sesame oil Sesame seeds and chopped spring onions for garnishing Notes Leftover rice and even day old rice is perfect for this! The veggies and mushrooms are totally up to you! Feel free to use what you have on hand. I used frozen corn and peas. Steps Break apart the cooked rice in a bowl. Heat a pan or wok. Add 2 tbsp of canola or neutral oil. Once hot, add in the onion and garlic. Sauté until aromatic. Add in the carrots. Saute for 2-3 minutes. Add in the rest of the corn, peas, and mushrooms. Season with 1 tsp salt. This will be a little salty but once the rice is mixed in, it will be just right. Add in the cooked rice. Season with soy sauce and black pepper. Mix well. Cook over high heat, mixing constantly to avoid the bottom from sticking. Feel free to season with more salt or soy sauce if desired. Finish off with some sesame oil and then mix well. Transfer rice to a bowl and pack with a spoon. Place a plate over and flip to create a rounded dome shape. Garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!