Sweet, Spicy, and Saucy Noodles! By Recipe: 2 servings INGREDIENTS 2 (70g…

Sweet, Spicy, and Saucy Noodles! 

By thefoodietakesflight

Recipe:

2 servings

INGREDIENTS
2 (70g each) uncooked ramen bricks or other noods of choice*
1 250g block extra firm tofu
Chopped cabbage or other veggies
Salt to taste
Spring onions and sesame seeds, for topping

SAUCE
3/4 cup room temperature vegetable broth or water
3 to 4 tbsp soy sauce, adjust according to desired taste
1.5 tbsp corn starch
2 to 3 tbsp maple syrup or sugar, adjust according to desired sweetness
1/2 tbsp gochujang or korean chili paste, feel free to sub with other chili sauce and adjust according to desired heat
1 tbsp lemon juice or rice vinegar, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp sesame oil or neutral oil

1. Mix all sauce ingredients in bowl until well incorporated. set aside. Boil a pot with water. Add in noodles & cook until still very chewy.
2. While the noodles are cooking, heat a pan. Saute veggies or tofu in some oil. I pan-fried my tofu until lightly golden brown and crisp. Afterwards, add in the sauce. Leave to simmer over medium heat.
3. Mix sauce to make sure starch isn’t sitting at the bottom. Add in the noodles & mix in sauce* (see notes). Cook over med. high heat until the noodles absorb the sauce & sauce thickens. Season with salt to taste, if needed.
4. Garnish w/ sesame seeds and spring onions, if desired. Enjoy while hot!
Notes:
*I transferred the noodles directly from the pot of water to the pan so if you’re using drained noodles and find them a bit dry, add 2-3 tbsp water, as needed & leave til the sauce thickens.

Spinach, Mushroom & Sun Dried Tomato Spaghetti By Recipe: Ingredients: 1/…

Spinach, Mushroom & Sun Dried Tomato Spaghetti 

By janetsmunchmeals

Recipe:

Ingredients:

1/2 lb. spaghetti
1 tbsp olive oil
8 oz. mushrooms, sliced
2 tbsp vegan butter
1.5 tbsp minced garlic
1 tsp black pepper
1/2 to 1 tsp kosher salt, to taste
1/2 cup white wine
1/2 cup sun-fried tomatoes, chopped
2 cups (packed) baby spinach
Juice of 1/2 lemon
1 tbsp dried parsley

Instructions:
Cook the spaghetti in salted water to al dente according to package.

Meanwhile, add the oil, mushrooms and vegan butter to a large pan, cook over medium heat for 7 min, stir occasionally. Add garlic, salt and pepper, cook 1 min.

Add white wine, cook a few minutes, letting the liquid bubble away by roughly half, then add the sun dried tomatoes and spinach.

Cook 1 to 2 min to let spinach wilt. Add cooked spaghetti, lemon juice and parsley.
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Cauliflower Potato Lentil Curry by Recipe: Ingredients: 1 head of cauliflo…

Cauliflower Potato Lentil Curry

by plantbased.traveler

Recipe:
Ingredients:
1 head of cauliflower
2 medium potatoes
1/2 cup red lentils
1 medium onion
5 garlic cloves
1 small can chopped tomatoes + 2 cans of water
1/2 a can of coconut milk *
1 tbsp grape seed or avocado oil
1 tbsp curry powder of choice *
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp cumin
Pinch of cardamon
1/2 tbsp veggie paste
Salt and black pepper to taste
Fresh lemon juice
Optional:
Some fresh spinach
Organic brown rice

(Makes ~ 4 servings)

Directions:

Finely dice onion and mince garlic.
Clean cauliflower and cut into large florets, peel potatoes and cut into bite size chunks and rinse lentils.
Heat up oil (low heat) and sauté onions until fragrant and lightly browned, then add minced garlic.
Stir in spices and sauté onion garlic spice mix for another minute.
Add tomatoes, water and veggie paste, ed by lentils, potatoes and cauliflower.
Bring everything to a boil, cover and let simmer on low heat for about 20 minutes or until potatoes and cauliflower have softened, stirring occasionally.
Turn off the heat and add coconut milk and season to taste with salt and pepper.
Serve with a bit of fresh lemon, spinach and rice (or just by itself) and enjoy!
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*If you don’t have all of the spices at home just improvise with what you have on hand. You could also just use 2 tbsp of your favorite curry powder (or paste). I use only half a can of coconut milk and keep the other half in the fridge or freezer.

Vegan Shepherd’s Pie with beans Find the recipe in our new 85 Vegan Recipes eBo…

Vegan Shepherd’s Pie with beans

Find the recipe in our new 85 Vegan Recipes eBook. 

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