#veganchrys recipes

[veganchrys]

Vegan Tofu Feta and Spinach Pastry

Happy Wednesday, everyone! I can’t believe it’s been so long since I last posted a recipe! I have a really good one for you today. It’s a Greek spanakopita inspired tofu feta and spinach pastry. I don’t really feel comfortable calling it spanakopita because I used some untraditional ingredients. Feel free to used this tofu feta on any other dishes you’re making! It would go great on a salad or on a charcuterie spread!

For the tofu feta: Ingredients: - 1 block extra firm tofu, diced into cubes - 1/2 cup almond milk - 1/2 cup water - 1/4 cup white wine vinegar - juice from 1 lemon - 3 tsp salt - 3 tsp basil

Instructions: 1) Simply combine all the ingredients in a deep tupperware and store in the fridge over night to marinate!

For the rest of the dish: Ingredients: - 1 pack of Ternderflake puff pastry, thawed (or any other vegan puff pastry) - 1 pack of spinach (roughly 11 oz) - 1 tsp salt - Flour for rolling out pastry

Instructions: 1) In a large saucepan or frying pan, cook down your spinach on medium, low heat. Add salt and 1-2 tbsp of the tofu feta marinade. This shouldn’t take long. 3-5 min max. 2) Add spinach to a large mixing bowl. Crumble tofu feta into the bowl as well. For good measure, add 2-3 tbsp of the marinade and 1 tsp of salt. 3) On a well floured surface, roll out your pastry. The tender flake comes in two rolls. Roll each one out into a square, about 15 x 15 inches (or as thin as you can without it ripping). Cut each into three strips that are 15 x 5 inches. 4) Add filling to each strip of pastry and roll into a log. Then spiral the pastry onto a baking sheet lined with parchment paper. Don’t spiral it too tight. But not too spaced out that it’ll leave gaps once it’s done baking. 5) Continue with the rest of the pastry, and then bake at 400 degrees F for 20 minutes, or until golden. 6) ENJOY!!!

[maulanayusuf2011]

from Vegan Recipes https://ift.tt/2K7e0YR via Healthy Exercise

Crispy “Chicken” Cauliflower (vegan)

Happy Thursday, friends! I recently posted a picture of cauliflower “chicken” burgers on my instagram, and everyone was asking for a recipe. I decided to make it a second time to perfect the recipe before sharing. 

Ingredients: - 1 head of cauliflower - 2 cups flour - 1.5 cups water - Panko bread crumbs (I don’t know how much I used… I just kept adding to the bowl as I went along. Probably ¾ to 1 box all together, depending on the size of your cauliflower.) - 1 tsp salt - 1 tsp garlic powder - ½ tsp pepper - ½ tsp thyme - 1 tsp paprika - ½ tsp chili flakes (optional) - Any sauces you like (if you want to coat cauliflower afterwards)

** All seasoning can and should be adjusted to your liking! Feel free to add or take away anything.

Instructions: 1) Cut the cauliflower! After rinsing, cut in half and remove the green leaves and stock. If you want to make sandwiches, cut the cauliflower into steaks. You can also cut into large florets to give the feeling of pieces of chicken. Or you can cut them into small florets for cauliflower wings. Just keep in mind that baking time will be different if you cut them into smaller pieces. 2) In a large mixing bowl, combine the flour, water, and paprika. Whisk together until smooth. 3) In a separate bowl, combine 1.5 cups of panko with the salt, garlic powder, pepper, thyme, and chili flakes. 4) Have a baking sheet lined with parchment paper ready. Dip the cauliflower in the batter, and tap off any excess. Then bread with panko. Place breaded cauliflower on the baking sheet. Continue for all pieces. 5) Bake at 450 F for 35 min, flipping halfway through. If you wish to coat your cauliflower in sauce (buffalo or BBQ, for example), remove the cauliflower 10 min before the baking is done, coat in sauce, and return to the oven for the remaining 10 min.  6) ENJOY!!!

[veganchrys]

Easy Sesame Peanut Zoodles (vegan)

Ingredients: - Zucchini! As much or as little as you want.... I used one large zucchini - 1/2 cup peanut butter - 3 tbsp sesame oil - 1/2 cup soy sauce - 2 tbsp rice vinegar - Sesame seeds and green onions for topping

Instructions: 1) Prepare the zoodles! I used a veggie spiralizer to make the noodles. I then laid the noodles in an even layer on a baking sheet. Sprinkle with salt and bake at 200 F for about 15 minutes. You can prepare the noodles however you like! Some people eat the noodles as they are, some people boil them. It’s totally up to you! This method wilts the noodles slightly but still keeps them firm.  2) To prepare the sauce, I blended the peanut butter, sesame oil, soy sauce, and rice vinegar until smooth.  3) Toss the zoodles in the sauce and top with sesame seeds and green onion!  4) ENJOY!

[veganchrys]

Watermelon Poke (vegan)

Happy Monday, friends! As some of you know, I went to Hawai’i recently and fell in love with O’ahu. I made a master post of some of my favourite places to eat on the island (click here). Although Hawai’i was extremely vegan friendly, I was a little bummed that I didn’t get to try poke! Poke is a raw fish dish that is similar to a sashimi salad, often marinaded with asian sauces. I was lucky enough to find tofu poke at Down to Earth, and saw that Island Vintage Coffee made cucumber poke... but as a foodie, it can be difficult not getting to try the real thing. I’ve heard of people using watermelon as a fish substitute, so i decided to give watermelon poke a try! With some sesame seeds, avocado, and nori, it actually tasted a lot like sushi! So I feel like it was as close to the real thing as I could get.

Ingredients: - Watermelon, seeds removed and cut into small chunks (use as much or as little as you want. I used about 4 cups so my family could have some.) - 1 tsp salt - 2 tbsp teriyaki marinade - 1 tbsp ponzu (could easily sub 3 tbsp of soy sauce for the teriyaki and ponzo) - 1/2 cup rice vinegar - 1/4 cup sesame oil - 2 tbsp agave 

Instructions: 1) Simply put all the watermelon and marinade ingredients into a tupperware and store in the fridge overnight (or 2-4 hours if you’re in a crunch) 2) Serve on its own or turn it into a poke bowl! I served mine with white rice, avocado, carrots, cucumber, green onion, sesame seeds, and nori. This would also go really well with spicy vegenaise!

[veganchrys]

Vegan Mint Chocolate Oats

Hi friends! My mom decided to get some mint for our herb garden this year, and I’ve been loving using fresh peppermint and spearmint throughout the day. We’ve been using the mint for teas but today I decided to try making mint chocolate oatmeal!

It’s a super simple recipe, but I thought I would share anyway.

Ingredients: - 1 cup oats - 1 cup water - 1 cup chocolate soy (feel free to adjust the amount of liquid depending on how you like your oatmeal. Also feel free to be a healthy bug and use plain dairy-free milk and cacao) - 1 tbsp agave - 1 tsp vanilla - 6-10 leaves of peppermint or spearmint (I used a combo of both) - Any toppings you may like! I used vegan chocolate chips, chia, mint leaves, and vegan apple honey that I got from the Vegan Wine and Cheese Fest

Instructions: 1) In a mortar and pestle, muddle the mint leaves. Add the oats, muddles leaves, water, vegan milk, agave, and vanilla to a sauce pan. 2) Bring to a low boil then reduce to simmer. Keep mixing until oats are cooked through to your liking. 3) Serve with your fave toppings!! 4) ENJOY!!!

[veganchrys]

Delicious Vegan Donuts

Hey everyone! It’s been a while since I posted. I needed a little break from blogging. I made these donuts today and they looked so pretty, I had to post the pics. It’s an old recipe that you can find here. Just give ‘em a toss in some cinnamon sugar. 

[veganchrys]

Vegan “Pulled Pork” (Jackfruit) Recipe

Hello friends! One of my favourite things to make is BBQ-style jackfruit, but I haven’t had it in forever because it’s kind of a trek to get to the asian supermarket to get young jackfruit. I’ve posted this recipe a long time ago (with awful pics), so I figured I could post again.

Ingredients (makes about large sandwiches): For the jackfruit: - 4 cans of young jackfruit in water - 1 tbsp oil of your choice (I used olive oil) - 2 tbsp brown sugar - 2 tbsp ground cumin - 2 tbsp chili powder - 1/2 tsp garlic powder - 1/2 tsp onion powder - salt and pepper (roughly 1/2 tsp each) - 2 tbsp soy sauce or tamari - 3/4 cup of vegan BBQ sauce 

For the coleslaw: - Pre-packaged coleslaw veg mix (you could just use cabbage and shredded carrots!) - 2 tbsp apple cider vinegar - 1/3 cup vegenaise - 1/2 tbsp mustard  - 1/2 tsp salt - 1/2 tsp pepper

Instructions: 1) Prepare the jackfruit: Drain and rinse jackfruit. Using a steak knife, remove and discard the core of the jackfruit. If your jackfruit came cut into triangles, it’s the pointy side. Cut where the spongey core meets the fibres. Gently massage the fibres to remove and discard the seed pods, which look like little garlic cloves. Wrap up some of the jackfruit in a paper towel or towel, and give it a good squeeze over the sink or bowl to remove excess water. Then add to another mixing bowl. Do this until all the jackfruit has been squeezed. 2) Add brown sugar, cumin, chill powder, garlic powder, onion powder, salt and pepper to the jackfruit and stir to combine. 3) In a large sauce pan, heat olive oil on medium heat. Add the seasoned jackfruit, and cook for 5 minutes. I used a wooden spoon to break apart all the fibres.  Add the BBQ sauce and soy sauce. I like to leave it for 2-3 minutes at a time without stirring to get a bit of a char going. 4) To prepare your coleslaw, put all the ingredients in a bowl and mix until it’s well-combined.  5) Toast some buns, and assemble your sandwiches! 6) ENJOY!