Have you tried Veggie Noodle Stir Fry? It’s one of those go-to meals that you c…

Have you tried Veggie Noodle Stir Fry?  It’s one of those go-to meals that you can count on to be really satisfying and flavorful…and simple to make! 

By janetsmunchmeals

Recipe:

Ingredients:

1 16 oz. package extra firm organic tofu
2 tsp sesame oil and 1 tsp dark soy sauce for cooking tofu
2 to 3 servings noodles
2 medium carrots cut very thinly
1/3 cup scallions
2 tbsp finely chopped cilantro or parsley
1/4 tsp garlic powder and ground ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1.5 tbsp maple syrup
2 tsp sambal oelek or chili garlic sauce
2 tsp cornstarch
1/4 cup water
1/2 cup vegetable broth
2 tsp sesame oil

Instructions:
Cook your noodles according to package directions and rinse (be sure to not overcook them). Drizzle in a touch of sesame oil and gently toss (optional).

Meanwhile, drain the tofu very well, and crumble it into a large pan. The smaller the crumbles, the firmer / crisper they will get during cooking. Add a bit of oil and cook for 20 min on medium heat, stirring periodically. Towards the end, add around a tsp of dark soy sauce

While tofu and noodles cook, thinly slice the carrots. Add them to the tofu pan when tofu is done. Continue to cook for a couple min while you whisk up the sauce.

Add sauce to the pan, cook until it starts to thicken. While sauce is thickening, chop the scallions and herbs.

Now add noodles to pan, toss, serve and top with scallions and herbs.
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Curry noodle soup with crispy tofu By Recipe: Ingredients: 10 oz extra fir…

Curry noodle soup with crispy tofu

By earthofmariaa

Recipe:

Ingredients:

10 oz extra firm tofu, cubed
1/4 cup cornstarch
1 tbsp sesame oil
1 red onion, diced
2 cloves garlic, minced
1 large carrot, peeled and chopped
2 cups mushrooms, chopped
2 tsp garam masala
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
1 1/2 cups plant based milk from a carton
1 1/2 cups coconut milk from a can
2 tbsp tamari
1 1/2 tbsp curry powder
1 tbsp miso paste
1 tbsp rice vinegar
7 oz rice noodles
1 cup water
2 cups kale, de-stemmed and chopped

Instructions:
Preheat the oven to 180 degrees C/350 F. Mix the tofu with cornstarch, then transfer to a baking tray lined with parchment paper and bake for 20 minutes, until crispy. Meanwhile, heat the sesame oil in a saucepan over a medium heat and cook the onion and garlic for 2-3 minutes, until softened. Now add the carrot, mushrooms, garam masala, cumin, paprika and turmeric, cooking for 5 minutes more. Add the plant based milk, coconut milk, tam, curry powder, miso paste and rice vinegar. Stir, bring to a simmer, then add the rice noodles and water. Cook until the noodles soften, which usually takes around 5 minutes. Now stir in the kale, and continue simmering until it wilts. Serve the noodle soup with the crispy tofu.
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Taco Monday By Recipe: Chimichanga (2 servings) 2 large flour tortillas (…

Taco Monday

By plantbased.traveler

Recipe:

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.

Cauliflower Gyros Recipe by Recipe: Ingredients 849 g frozen cauliflower flo…

Cauliflower Gyros ♥️

Recipe by crumbs.and.caramel

Recipe:
Ingredients
849 g frozen cauliflower florets
3 garlic cloves, minced
juice of large lemon
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp oregano
1 tsp onion powder
1 tsp ground cumin
1 tsp dried rosemary
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
1/2 tsp ground coriander
pinch cayenne pepper, optional
》Gyro Fixings:
6 flatbreads
vegan tzatziki
cherry tomatoes, sliced
1/2 cucumber, sliced
1/2 small red onion, finely sliced
1/4 cup flat parsley or dill, roughly chopped
pitted olives
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Instructions:
Defrost the cauliflower overnight in the fridge or a few hours at room temperature. Cut up any larger pieces so that the florets are all roughly the same size for even cooking. Drain the cauliflower and dry it as much as possible. Place in a large bowl. In a small bowl, whisk together the ingredients for the marinade. Pour the marinade over the cauliflower and toss. Cover and marinate for a minimum of 30 minutes, but a few hours is best. Preheat the oven to 425°F. Lightly oil a large baking sheet, or line it with parchment paper. Spread the cauliflower out on baking sheet, ensuring there’s space between each floret. Once the oven has preheated completely, place the cauliflower on a middle rack and roast for 25-35 minutes, tossing once half way through. Prep toppings and tzatziki.
Warm the flat-breads by wrapping them in foil and placing them in the oven during the last few minutes of roasting the cauliflower. Layer the cauliflower, tzatziki, veggies and olives down the middle of a warm flatbread. Fold the sides of the flatbread over the fillings. Serve immediately.