Chimichanga’s! Filled with seasoned rice, chili lime seitan, peppers, onions, mi…

Chimichanga’s! Filled with seasoned rice, chili lime seitan, peppers, onions, mixed beans and corn. 

This stunning dish was created by Alex from plantbased.traveler!

Check out her recipe below:

Chimichanga (2 servings)

2 large flour tortillas (burrito size)
1-2 tbsp avocado oil

Filled with:
Seasoned rice* (see notes)
Chili Lime Seitan by blackbird_foods food (very tasty!)
Grilled multicolor peppers and onions
Mixed beans
Corn

Topped with:
Cashew ‘crema’**
Avocado / Guacamole
Salsa (red or green)
Served with:
Remaining rice, Baked tortilla chips,
Tomatoes, Cilantro, Jalapeños, Limes

Method:
Lightly warm up tortilla for 20 seconds in the microwave (to soften for easier folding), then layer desired fillings in the middle.
Roll up tightly, and don’t forget to tuck in the sides.
Heat oil in a cast iron skillet, and place burrito seam side down into the pan. Use low heat (once the skillet is hot!) and rotate every 30-60 seconds until all sides are crispy and golden.
Top with crema, guacamole and/or salsa, and enjoy!

Notes:
*For the seasoned rice I cook 1 cup of white rice with 1/2 tsp each of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.
** Cashew crema made with 1/2 cup soaked cashews, 1/4 cup plant based yogurt or sour cream (I like kitehillfoods), a splash of plant milk, lime juice, salt.
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No Egg Salad with Everything Bagel Sandwich! Zuliya from created this perfect…

No Egg Salad with Everything Bagel Sandwich! 

Zuliya from naturallyzuzu created this perfect lunch! Check out her recipe below:

No Egg Salad with Everything Bagel Sandwich
4 Everything Bagels (I used rudisorganic brand)
2 cans of chickpeas (15 oz can)
1/3 cup diced celery
1/3 cup chopped green onion
1 tbsp chopped dill
3 tbsp of vegan Mayo (I use yourheart brand)
1 tbsp of deli mustard
1 tsp of black salt (found in most middle eastern and south East Asian / Indian markets)
1 tsp black ground pepper
Salt to taste
1 ripe avocado sliced
Method:
Toast your bagels
Drain the cans of chickpeas. Mashed the chickpeas well, add the diced celery, onions, dill, Mayo, mustard, black salt and pepper. Mix everything to combine. Fill each bagel with 2 tablespoons of No Egg Salad, sliced avocados.

Toasting to Thursday with my favourite baby chestnut mushrooms pan fried with ga…

Toasting to Thursday with my favourite baby chestnut mushrooms pan fried with garlic nestled on top of silky creamy whipped avocado and cashew milk cheese with a little lime for tang 

By theplantifulchef

Do you have a favourite mushroom? Do you even like mushrooms? 
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Looking for more delicious plant-based recipes?  Head to our website! (Link in Bio)

Red Cauliflower and Potato Curry with Crispy Tofu Triangles by Recipe: Ingr…

Red Cauliflower and Potato Curry with Crispy Tofu Triangles

by plantbased.traveler

Recipe:
Ingredients
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.

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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!