Posts in category: All recipes

Looking for an easy Mexican chili recipe? This simple and cheap vegan chili with the perfect Mexican flavor is one of the dishes I make almost every week!

Chili peppers are very high in powerful antioxidants, which is important for the immune function.

Mexican Chili

Looking for an easy chili recipe? This simple and cheap vegan chili with the perfect Mexican flavor is one of the dishes I make almost every week!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner, lunch

Servings 4 servings

Ingredients

  

• 800 g tinned chopped tomatoes
• 1 red bell pepper roughly chopped
• 2 medium carrots peeled and finely chopped
• 1 onion thinly sliced
• 4 cloves of garlic
• 300 g canned corn
• 400 g canned kidney beans
• 1 vegetable cube
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp sugar
• 1 tsp white wine vinegar
• Salt and pepper to taste
• Fresh cilantro on top optional

Instructions

 

• Chop the onion, bell pepper, carrot and garlic.
• Fry the veggies and onions in a pot with a little bit of water ( you can use oil if you like it better ) for 5 minutes.
• Add chopped tomatoes, vegetable cube and all the spices. Mix well and let it simmer under the lid on medium heat for 10 minutes.
• Drain and rinse the red kidney beans and add those and corn to the pot and let them simmer for 5 more minutes.
• Season with salt and pepper.
• Serve with rice or quinoa and garnish with fresh cilantro.

A healthy green beans recipe with an Indian flavor. Super tasty but not too spicy.

Did you know: Flat beans are one of the healthiest vegetables for your heart. A good source of vitamin A, K, C, proteins, and folate.

Indian-style green beans

A healthy green bean dish with an Indian flavor. Super tasty but not too spicy.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner

Ingredients

  

• 400 g flat green beans about 20-22 peaces
• 1 small onion
• 2 tbsp vegetable/olive oil
• 3 tomatoes
• 2 garlic cloves
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• salt to taste

Instructions

 

• Cut the beans into about 2-inch pieces and chop the onion finely.
• Heat the oil in a pan.
• Add the cumin seeds and chopped onion and fry for a few minutes.
• Add the chopped tomatoes, garlic, turmeric powder, chili powder and a pinch of salt and mix well.
• Add the green beans to a pan and mix well.
• Cover the pan and let the dish simmer for 15-20 minutes.
• Serve with rice or bread or eat as it is.

This vegan coconut curry recipe is to die for! If you have ever liked Thai food you will love this one 😉

You can use any veggies you have for this dish – the sauce is the thing!

Coconut Curry

This coconut curry sauce is to die for! If you have ever liked Thai food you will love this one 😉

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Ingredients

  

• 1 tbsp coconut oil
• 1 large red bell pepper
• 2 medium carrots
• 250 g firm tofu
• 1/2 medium yellow onion diced
• 3 cloves minced garlic
• 2 tsp ginger paste or finely minced fresh ginger from a one-inch piece
• 1 tbsp yellow curry powder
• 2-3 tablespoons red curry paste
• 2 tsp ground coriander
• 1 tsp salt
• 1 tsp sugar
• 1 can coconut milk
• 1/2 juice of lime
• 1 tsp soy/tamari sauce
• 1/2 cup cashew nuts optional

Instructions

 

• Chop the vegetables and tofu to bite size pieces.
• Heat the oil in a frying pan and add veggies, tofu, onion and garlic.
• Cook on medium-high heat for about 2 minutes and then start adding spices ( ginger, curry powder, red curry paste, coriander, salt and sugar ).
• Mix all the spices with veggies and cook for about 5 minutes.
• Add coconut milk, lime juice, soy sauce and cashews to a pan and let it simmer on low heat for about 10 minutes ( or until the carrots are fork-tender ).
• Serve with rice, noodles or quinoa or eat as it is.

Looking for great recipe for Butternut squash noodles? You came to the right place 🙂 Butternut squash as pasta is a healthy and tasty gluten-free alternative to regular pasta. And with a spiralizer you can achieve the texture and look of a perfect al dente tagliatelle. This butternut squash recipe is Asian style noodles but you can use same technique for other vegan pasta or noodle recipes.

Spiralized vegetables are amazing and there are so many different options and sauces you can create with them. You can also mix different veggies of your choice. For example squash, carrots and zucchini noodles work great together!

I recommend trying Butternut squash noodles. It is an excellent source of many vitamins, minerals and fibre, but low in calories. And texture is perfect for making pasta or noodle recipes.

HOW TO SPIRALIZE A BUTTERNUT SQUASH?

First, pick the best shape possible 🙂 A squash with a long and thick neck works best with spiralizer. The bottoms of the squash ( wider part ) have the seeds inside in the middle so it is hard to spiralize. And you do need to remove the seeds.

I recommend using the “neck part” for squash noodle recipes and cut the bottom part to cubes and use them fried next to the noodles or use in another recipe.

Cut the butternut squash where the neck starts to get wider. Trim the top off and peel the neck part with a vegetable peeler. Get rid of all the green parts so that you end up with beautiful yellowish squash. ( If the skin is too hard to peel, you can put the squash in a microwave for a minute and then let it cool. It makes the skin softer and easier to peel. )

Cut the squash smaller if needed. This totally depends on what kind of spiralizer you are using.

Butternut Squash Noodles

Butternut squash as pasta is a healthy and tasty gluten-free alternative to regular pasta. And with a spiralizer you can achieve the texture and look of a perfect al dente tagliatelle.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course dinner, lunch

Ingredients

  

• 500 g butternut squash spiralized
• SAUCE INGREDIENTS
• 2 tbsp tahini
• 4 tbsp peanut butter
• 3 tbsp soy sauce
• 1 tbsp apple sider vinegar
• 1/3 cup water
• 2 tsp sesame oil
• 1/2 tsp chili powder optional
• 1/2 lime juice keep the other half to sprinkle in some more later

Instructions

 

• Making the sauce can't be any easier. Just add all sauce ingredients in a bowl and whisk until well combined. Let it sit while preparing the butternut squash.
• Use the spiralizer to shape it to "noodles". If you don't have a spiralizer you can use a knife and cut long thin strips. The taste will be as good as when using a spiralizer, but of course, the texture is not like noodles.
• Heat the large pan and add the spiralized squash noodles and a few tablespoons of water ( or cooking oil). Fry the squash noodles in medium-high heat for about 10 minutes until a bit softer but not too mushy. Use cooking tongs so you don’t break the noodle texture. Squash noodles are ready when they still have a bit crunchy bite in it. You don’t want it to be too soft as they will keep softening and cooking when you add the sauce.
• Add the sauce into the pan and mix gently with the squash noodles. Let it all heat for 3-5 minutes and taste. Add more salt or chili if needed.
• Serve hot. Sprinkle some additional lime juice on the top if needed.

This tofu stir-fry recipe is quick and easy to make. It’s flavor-packed and delicious dish you can make in 20 minutes. Crispy tofu and vegetables with a mouth-watering sauce!

Broccoli tofu stir fry is one of my favorite combination when making vegan stir fry recipe. I like to eat eat as it is but you can serve this recipe with rice or noodles or fresh salad on the side.

And remember, You can use any veggies you have for this dish – delicious vegan stir fry sauce is the key! If you don’t like tofu, use tempeh or seitan instead. Or just use more vegetables.

How to make gluten-free tofu stir-fry?

This tofu stir fry is naturally vegan and also gluten-free if you use gluten-free tamari or soy sauce. I used also nutritional yeast for this sauce recipe to get extra vitamins and because I like the taste but that is totally optional.

Stir-Fry Tofu

This tofu stir-fry recipe is quick and easy to make. It's flavor-packed and delicious dish you can make in 20 minutes. Crispy tofu and vegetables with a mouth-watering sauce!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course dinner, lunch

Ingredients

  

• 1 tbsp oil
• 250 g firm tofu
• 2 medium-sized carrots chopped
• a big handful of broccoli
• 1 small onion
• 3 garlic cloves
• sesame seeds on top optional
• INGREDIENTS FOR THE SAUCE:
• 2 tbsp peanut butter
• 2 tbsp nutritional yeast optional
• 7-9 tbsp water
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground ginger
• 1 tbsp soy sauce or tamari
• 1/2 juice of lime
• Chili powder to taste optional

Instructions

 

• Drain the tofu. Use paper towels and pat dry, or press the tofu lightly with hands to squeeze out excess moisture. Cut the tofu into 3/4-inch cubes.
• Chop the onion and vegetables to bite size pieces and mince the garlic.
• In a frying pan, heat the oil to medium-high heat.
• Cook the veggies and tofu on medium-high heat for about 10 minutes until the vegetables are fork-tender. You can also add a few tablespoons of water if you want them to be a bit softer.
• Add all ingredients for the sauce, except water, to a small bowl. Stir until a thick paste is formed and then add in water 1 tbsp at a time until you have a creamy sauce.
• Pour the sauce over veggies and stir gently.
• Sprinkle some sesame seeds on the top. Serve hot with rice or noodles or eat as it is.

This tasty but simple vegan aparagus risotto recipe has delicious flavors. Perfect vegan dinner for whole family or friends for asparagus season! And it’s very healthy and dairy-free option for typical cheese-covered risotto 😉

This delicious risotto really shows off the flavors of the asparagus as there is no need to use parmesan cheese. Strong cheese flavor easily overcome the natural taste of asparagus. Therefore I recommend this healthy and dairy-free risotto recipe both vegans and meat-eaters.

Asparagus is also perfect for your health. It is a great source of nutrients, including fiber, folate and vitamins A, C and K.

Asparagus Risotto

This tasty but simple recipe for aparagus risotto has delicious flavors. Perfect vegan dinner for whole family or friends for asparagus season! And it's very healthy and dairy-free option for typical cheese-covered risotto 😉

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course dinner, risotto

Ingredients

  

• 250 g of asparagus cut into 2 inch slices
• 2 tbsp of olive oil
• 1 shallot chopped
• 1 celery chopped
• 1 cup short-grain risotto rice
• 1 garlic clove chopped
• 1/2 cup dry white wine use more vegetable stock if you don't want to use wine
• 4 cups vegetable stock
• Salt and pepper to taste

Instructions

 

• Trim the pale ends of each asparagus stalk because they are very woody and too tough to eat. If you don’t know where to cut you can gently bend each stalk from the end until it snaps in half and throw away the wooden part.
• Chop the asparagus stalk into 2-inch lengths. Leave asparagus head parts longer for decoration. Cook in salted boiling water for a few minutes until just tender. Drain and and set aside.
• Chop the celery, onion and garlic finely. In a saucepan add the olive oil, celery and onion and cook for two minutes on a high heat. Add the rice and garlic and cook for another 3-5 minutes.
• Add the wine and simmer until absorbed by the rice.
• Start adding warm vegetable stock small amount at a time, stirring between each addition to allow the liquid to be completely absorbed. Repeat this process until the rice has swelled up but still has a good bite.
• Add the cooked asparagus ( you can leave some head parts for decoration ) and mix gently.
• Taste and season with salt and freshly ground black pepper.
• Serve warm.

Quick and easy recipe for vegan spinach mushroom pasta – delicious crispy mushrooms, sweet cherry tomatoes, and healthy spinach. Perfect simple vegan lunch or dinner recipe.

How to make mushrooms taste good? My tip is to first fry mushrooms in a dry pan without oil in medium-high heat for a few minutes to remove extra moist. That will make mushrooms more crispy and delicious. Then add oil and spices and fry a few more minutes more.

This simple yet delicious vegan mushroom pasta recipe is so easy anyone can make it. And without cream and with herbs you can really taste the ingredients. I recommend using good quality virgin olive oil – it makes a huge difference!

Mushroom Pasta with Spinach

Quick and easy vegan mushroom pasta recipe with delicious crispy mushrooms, sweet cherry tomatoes and healty spinach. Perfect simple vegan lunch or dinner recipe.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course dinner, lunch, Main Course, pasta

Servings 2 servings

Ingredients

  

• 150 g pasta of your choice I used gluten-free
• 300 g white or brown mushrooms
• 1 onion
• 4 garlic cloves
• 1 tsp dried dill
• 1 tsp dried parsley
• 0.5 tsp salt
• 0.5 tsp ground black pepper
• 100 g cherry tomatoes
• 2-4 sun-dried tomatoes
• 50 g frozen spinach or 2-3 big handful of fresh one
• olive oil for cooking

Instructions

 

• Cook the pasta or your choice al dente. ( Start tasting the pasta after six or seven minutes, It should feel firm, but not too crunchy,) Rinse quickly with cold water and add a bit of olive oil to stop the pasta sticking together.
• While pasta is cooking, chop the mushrooms, onion, garlic, and sun-dried tomatoes.
• Heat the pan and add chopped mushrooms. Fry for few minutes in a dry pan until moist is gone. This will help the mushroom come more crispy. Add 1 tablespoon olive oil, onion, garlic, and spices. Sauté for 5 minutes or until mushrooms and onions are lightly browned.
• Add spinach, cherry tomatoes and sun-dried tomatoes and sauté 3-5 minutes until tomatoes soften a bit.
• Mix with pasta and serve hot.