Vegan recipes

A creamy mushroom soup is a favorite for many, but making it from scratch can seem daunting. With this recipe for creamy mushroom soup with mushrooms, you’ll fall in love with the classic earthy, savory soup all over again – and you’ll never need to use the canned stuff again.

Ingredients:

1 kg mushrooms (chopped) 1 onion (finely chopped) 4 garlic cloves (chopped) 2 tbsp butter 2 tbsp flour 4 cups chicken or vegetable broth 1 cup heavy cream Salt and pepper to taste Parsley, chopped (for topping)

Procedure:

Melt butter in a large pot over medium heat. Add onion and garlic and cook for 3-5 minutes until onion is soft and translucent. Add mushrooms and cook for an additional 5 minutes, or until the mushrooms are soft and moisture has evaporated. Sprinkle flour over the mixture and stir well until it’s fully incorporated. Gradually pour in the broth while stirring constantly to avoid lumps. Let the soup simmer for 10-15 minutes, or until it has reduced and thickened. Add the cream and stir well. Heat the soup again until it’s warm but not boiling. Season with salt and pepper to taste. Serve the soup with chopped parsley on top and enjoy!

Mediterranean-Style Zucchini Fritters with Tzatziki Dipping Sauce are a flavorful and healthy appetizer or snack that’s perfect for any occasion. These crispy fritters are made with fresh zucchini, chickpea flour, and Mediterranean spices, and they are served with a tangy tzatziki dipping sauce that’s made with yogurt, cucumbers, and garlic. This recipe is vegetarian, gluten-free, and easy to make.

Ingredients:

For the Zucchini Fritters:

• 2 medium zucchini, grated
• 1/2 cup chickpea flour
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten
• 2 tbsp olive oil

For the Tzatziki Dipping Sauce:

• 1 cup plain Greek yogurt
• 1/2 cup grated cucumber, squeezed dry
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt
• Fresh dill, chopped (optional)

Procedure:

1. Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess liquid as possible.
2. In a mixing bowl, combine the grated zucchini, chickpea flour, chopped parsley, minced garlic, ground cumin, paprika, salt, black pepper, and beaten egg. Mix until well combined.
3. Heat the olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the zucchini mixture and form it into a patty. Place the patty in the hot skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
4. To make the tzatziki dipping sauce, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and chopped dill (if using) in a mixing bowl. Mix until well combined.
5. Serve the zucchini fritters hot with the tzatziki dipping sauce on the side. Enjoy!

Looking for a delicious and healthy recipe that’s also easy to make? This Coconut Curry Zoodle Ramen is just the thing! Loaded with veggies and flavorful spices, this vegan ramen is the perfect comfort food for any day of the week. Plus, using zucchini noodles instead of traditional ramen noodles makes it gluten-free and lower in carbs.

Ingredients:

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 red bell pepper, sliced
• 2 tablespoons curry powder
• 1 tablespoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 (14-ounce) can full-fat coconut milk
• 4 cups vegetable broth
• 3 large zucchini, spiralized or julienned
• 1/2 cup chopped cilantro
• 2 green onions, sliced
• Lime wedges, for serving

Instructions:

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion, garlic, ginger, and red bell pepper and sauté for about 5 minutes, or until the vegetables are tender.
2. Add the curry powder, turmeric, and cayenne pepper and stir to coat the vegetables.
3. Pour in the coconut milk and vegetable broth and bring to a simmer. Reduce the heat to low and let simmer for 10-15 minutes.
4. Add the zucchini noodles and cilantro and cook for 3-5 minutes, or until the zucchini is just tender.
5. Serve the ramen hot, garnished with sliced green onions and lime wedges.

Enjoy your delicious Coconut Curry Zoodle Ramen!

Cauliflower curry is the perfect dish to warm you up on a chilly day. It’s rich, creamy, and loaded with tender cauliflower florets that are coated in a warmly-spiced coconut curry sauce. Not only is it delicious, but it’s also vegan and can be made in just 30 minutes! This easy and comforting recipe is sure to become a new favorite in your dinner rotation.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons yellow curry powder
• 2 teaspoons cinnamon
• 2 teaspoons cumin
• 2 teaspoons sea salt
• ⅛ teaspoon cayenne pepper
• 1 (14-ounce) can diced tomatoes
• 3 (14-ounce) cans coconut milk or unsweetened coconut cream
• 1 large head of cauliflower, cut into florets
• Cooked rice, for serving (optional)
• Minced cilantro, for serving (optional)
• Warmed naan, for serving (optional)

Procedure:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until it is translucent, about 5 minutes.
2. Add the garlic and ginger and cook for an additional 1-2 minutes, stirring frequently.
3. Add the curry powder, cinnamon, cumin, sea salt, and cayenne pepper to the pot and stir until the spices are fragrant, about 1 minute.
4. Add the diced tomatoes, coconut milk or cream, and cauliflower florets to the pot and stir well.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the cauliflower is tender.
6. Serve the cauliflower curry over rice, if desired, and garnish with minced cilantro. Warm naan is also a great addition to this dish. Enjoy!

If you’re looking for a plant-based dinner that’s packed with flavor and spice, look no further than this delicious Kung Pao Tofu recipe. Made with crispy tofu, crunchy cashews, and lots of fresh veggies, this vegan dish is sure to satisfy your taste buds and leave you feeling satisfied. With a healthy dose of spicy Kung Pao sauce, this dish is perfect for those who like their meals with a bit of heat.

Ingredients:

• 2 (14-ounce) blocks extra-firm tofu, drained
• 4 tablespoons cornstarch
• 4 tablespoons sesame oil
• 1 red bell pepper, diced into 1-inch pieces
• 1 green bell pepper, diced into 1-inch pieces
• 1 bunch green onions, cut into 3-inch pieces
• 1 cup roasted, unsalted cashews (or peanuts)
• 1 tablespoon minced or grated fresh ginger
• 6 garlic cloves, minced
• 10 whole dried red chili peppers (cut a few in half if you like spice)
• Cooked rice, for serving

Kung Pao Sauce:

• 1/3 cup low sodium soy sauce or tamari
• 1/4 cup rice vinegar
• 2 tablespoons sugar

Instructions:

1. Cut the tofu into bite-sized pieces and toss with cornstarch until evenly coated.
2. In a large skillet or wok, heat sesame oil over medium-high heat. Add the tofu and cook until golden and crispy on all sides. Remove from skillet and set aside.
3. In the same skillet, add the diced bell peppers, green onions, cashews, ginger, garlic, and dried chili peppers. Stir-fry for 1-2 minutes until vegetables are slightly tender.
4. Add the cooked tofu back into the skillet with the vegetables and stir to combine.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and sugar to make the Kung Pao sauce.
6. Pour the Kung Pao sauce over the tofu and vegetables, stirring until everything is coated evenly.
7. Serve your Kung Pao Tofu hot over a bed of cooked rice, and enjoy your delicious and spicy vegan dinner!