Tofu, Vegetable, and Mushroom Stir-Fry . by . So easy and packed full of flav…

Tofu, Vegetable, and Mushroom Stir-Fry
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by veggiepeggy
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So easy and packed full of flavour!
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​Check out the recipe below!
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​TOFU STIR-FRY RECIPE
(Ingredients)
•1 tablespoon olive oil •1 cup broccoli
•1 cup mushrooms, sliced
•15oz extra firm tofu, chopped into 1-inch cubes (Pressed and drained excess water)
SAUCE
•1 1/2 tablespoons low sodium soy sauce
•2 tablespoons rice vinegar
•1 tablespoon ginger paste
•2 tablespoons garlic chili sauce (or sriracha)
•2 teaspoons arrowroot starch
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DIRECTIONS:
Mix the ingredients for the sauce together, then set aside.
Set a nonstick skillet on medium-high heat – throw in tofu cubes to cook for 5 to 7 minutes until the edges are brown. (Be sure to press tofu and remove excess water first)
Add veggies and stir around to coat in oil and they begin to sear. Cook for an additional 3 to 5 minutes, until the veggies begin to soften, but not overcooked.
Reduce the heat and pour in the sauce. -Enjoy !!  (this makes 2 servings)

Easy Vegan Mushroom Stroganoff by . Recipe: . Ingredients: 1/2 medium onion, …

Easy Vegan Mushroom Stroganoff

by earthofmariaa
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Recipe:
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Ingredients:
1/2 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and chopped
10 oz mushrooms, chopped
1 cup plant based milk of your choice
1/4 cup vegetable broth
2 tbsp tamari
1 tbsp nutritional yeast
1/4 tsp paprika
1/4 tsp cumin
2 tbsp gluten-free flour
2 cups kale, de-stemmed and chopped
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Instructions:
Add the onion, garlic and carrots to a non-stick frying pan and sauté for around 5 minutes, until the carrots start to soften. Then, add the mushrooms and cook for a further 3-4 minutes, before pouring in the plant based milk together with the veggie broth, tamari, nutritional yeast, paprika and cumin. Cook and stir on a low-medium heat, for around 5 minutes, until the sauce starts to thicken. At the last minute, stir in the flour and the kale. Serve when the kale wilts.

Japanese Chahan or fried rice! by . Recipe: INGREDIENTS: Good for 2-3 ser…

Japanese Chahan or fried rice!

 by thefoodietakesflight
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Recipe:
INGREDIENTS:

Good for 2-3 servings

3 cups cooked and cooled Japanese or short grain rice (leftover is best)
2 tbsp canola or other neutral oil
1 onion, diced
1 carrot, finely diced
2 garlic cloves, minced
1/2 cup corn kernels
1/2 cup green peas
1/2 cup shiitake mushrooms, diced (feel free to use other mushrooms!)
1/2 to 1 tbsp soy sauce
1 tsp salt
1/2 tsp black pepper
1/2 tbsp sesame oil
Sesame seeds and chopped spring onions for garnishing

Notes
The veggies and mushrooms are totally up to you! Feel free to use what you have on hand. I used frozen corn and peas.

INSTRUCTIONS:
1. Break apart the cooked rice. Heat a pan or wok. Add 2 tbsp oil. Once hot, add in the onion and garlic. Sauté until aromatic. Add in the carrots. Saute for 2-3 minutes.
3. Add in the rest of the corn, peas, and mushrooms. Season with 1 tsp salt. This will be a little salty but once the rice is mixed in, it’ll be just right.
4. Add in the cooked rice. Season with soy sauce and black pepper. Mix well. Cook over high heat, mixing constantly to avoid the bottom from sticking.
5. Finish off with some sesame oil. Transfer rice to a bowl and pack with a spoon. Place a place over and flip to create a rounded rice shape. Garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!
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If you’re looking for plant-based recipes and inspiration, head on over to our website Link in Bio 

Chickpea, Spinach & Mushroom Curry Sharing this delicious curry that is on the …

Chickpea, Spinach & Mushroom Curry  Sharing this delicious curry that is on the table in less than 30 minutes 
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By janetsmunchmeals
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Recipe:
Ingredients:

1 small onion finely chopped
8 oz. mushrooms sliced or quartered
1 tbsp oil
2 tsp garlic powder
1 tbsp curry powder
1 tbsp cumin
1 tsp chili powder
1-2 tsp coriander
1 tbsp + 1 tsp tomato paste
2 cups sliced tomatoes
1/4 cup marinara or tomato puree
1 15 oz. can coconut milk
1 15 oz. can chickpeas
2 cups baby spinach
Cilantro and red chili flakes for serving
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Instructions:
Add onions and oil to pan, cook for 3 min. While those are cooking, you can cut the mushrooms and add to pan. Cook another 7 min, stir occasionally and add some water to prevent burning if needed. Add spices, tomato paste and sliced tomatoes. Cook 2 min, stirring. Then add remaining ingredients except the baby spinach. For the coriander, you can add the 1 tsp and cook 5 min, taste and add another tsp for deeper flavor. Cook at gentle simmer for 10 min, partially covered. Add spinach, stir and cook another couple min until wilted. Serve with chopped cilantro and red chili flakes