Category Archives: Vegan
Vegan scramble eggs breakfast
I experimented with tofu to recreate scramble eggs and I think this recipe really nails it. Even in the appearance 🙂
Ingredients
- 1 tbsp of grape seed oil
- I package of soft tofu (you can use firm but I like this consistance)
- 1 tsp of curry powder
- 1tsp of garlic powder
- 1/2 tsp salt
- 1/2 tsp of turmeric (optional)
- 2 tbsp of nutritional yeast
- 1 tbsp of oat milk
Heat the oil in a frying pan and put the block of tofu in it. Use a fork to literally mash it in the consistence you would like.
Add all the other ingredients except the milk and sauté for about 5 minutes. Add the milk and heat for 1 minute.
That’s it. Ready to serve!!
Sautéed vegetables.
I serve this with some sautéed vegetable which I prepare before the tofu. I used this but you can use any soft vegetable you like. (Avoid using root vegetable as they will take longer to cook).
- 1 onion
- 3 cloves of garlic
- 1/3 jalapeño
- 1 zucchini
- 5 large oyster mushroom
- 1/2 yellow bell pepper
- 1 medium tomato
- 1 tsp of seasoned salt
- 1 tsp of pepper
Diced all the ingredients.
Place the first 3 ingredients in a frying pan with a bit of oil and sautéed for a minute. Add the rest of the ingredients and let them sweat for a few minutes. Add a bit of water of broth to deglaze the pan and capture all the good flavour. Cook for another 5 minutes. Adjust seasoning. Ready!!
Crispy Mushroom and Kale Fried Rice.
This is a quick and easy one-pot meal that is sure to please everyone. Can also be serve as a side dish or part of a multi-course Asian dinner extravaganza!!
This recipe will serve 3 as a main dish and 6-8 as a side dish.
Cook 1 cup of rice in 2 cups of vegetable broth.
Meanwhile prepare the vegetable mixture in a large wok or a large pan.
Heat the wok to high heat and add 1 1/2 tbsp of sesame, peanut or grape seed oil. Then add the following ingredients:
- 1 inch piece of ginger chopped
- I garlic clove minced
- 1 large scallion chopped
- 1/2 medium size cooking onion diced
Cook for a few minutes or just until the fragrances are released.
Add the following ingredients:
- 10 cremini or Shittake (stems removed) mushroom sliced
- 6 large leaves of lacinato kale chopped
- 1/2 jalapeño chopped
- 1 medium red or green bell pepper diced
- 1 medium brocoli head roughly chopped (optional)
Fry for a few minutes or until the kale becomes crispy.
Add 2 tbsp of oil, stir and add the cooked basmati or brown rice.
Add
- 1 1/2 tbsp of hoisin sauce
- 2 1/2 tbsp of soya sauce
- 2 green onions chopped
Mix well and heat for 1-2 minutes.
Salt and pepper to taste.
Serve in big communal bowl. Enjoy!
Ratatouille
One of my favorite recipe when the huge zucchini start showing up in our garden. A hearty meal in itself that can also be served on pasta with cheese on top for a ratatouille au gratin!
Enjoy!
Ingredients
- 1 large eggplant cut in cubes 1 inch size.
- 1 extra large zucchini or 2 medium ones cut in cubes same size.
- 1 red pepper diced
- 1/2 long hot pepper diced
- 2-3 cooking onions diced
- 5 garlic cloves minced
- 12 fresh plum tomatoes diced up or a can a diced tomatoes (San Marzano if available).
- 2 tbsp of tomato paste.
- 3-4 tbsp of fresh basil (one branch from your garden) chopped
- 1-2 tbsp of fresh thyme chopped
- Olive oil
The order in this recipe is important.
In a Large Dutch oven, follow these steps and do not wipe the pot between each steps.
1- Heat 2 tbsp of olive oil, place the eggplant in the pan and season with 1/2 tsp of salt. Cook for about 10-12 minutes (still all denté). Remove from the pot and set aside.
2- Keep the remaining oil and add one more tbsp. Add the zucchini and cook for 3 minutes or until soft but still al dente. Add 1/2 tsp of salt, remove from the pot and set aside in a separate bowl.
3- Add another tbsp of oil and add the onions and peppers cooking for 2-3 minutes, then the garlic cooking for another minute.
4- Add the tomatoes, thyme and tomato paste and cook for 10 minutes or until the tomatoes break down.
5- Add the eggplant back to the pot and simmer for 10 minutes or until the eggplant is soft. Add the zucchini and simmer for 2-3 minutes. Add the basil and simmer for another minute et VoilĂ !
This dish is excellent the next day and freezes very well.
“No-beef” and Barley Soup
Ingredients
Batch 1:
- 2 shallots or 1 Spanish onion diced.
- 2 garlic cloves
- 4 large carrots diced
- 3 branches of celery diced
- 2 cups frozen green beans
Batch 2
- 2 cups homemade tomato sauce or a can of diced tomatoes
- 8 cups of vegetable broth
- 1 cup of barley
- 2 tbsp of fresh parsley or 2 tsp of dried parsley
- 2 tsp of dried thyme
- 2 bay leaves
- 1 tsp of black pepper
- 1 tbsp of Himalayan salt
Batch 3
- 2 cups of frozen green peas
- 1 small can of black beans and white kidney beans (398 ml)
Instructions
In a large Dutch oven or saucepan, put a few tbsp of vegetable broth with the onions and the garlic. Cook for 5 minutes watching to ensure there is still some liquid, otherwise add some as needed. Add the remainder of the ingredients from Batch 1. Cook for another 5 minutes continuing to ensure that there is liquid at the bottom of the pan.
Add ingredients from batch 2 and bring to boil. Reduce heat and simmer for 30 minutes or until the carrots and the barley are cooked.
Add the ingredients from batch 3 and continue simmering for 5 minutes.
Cream of brocoli (vegan)
I love the creamy texture that can be achieve without any cream!!
Ingredients
- 2 very large bunches of brocoli cut up (peeling the stem before cutting)
- 2 medium onions
- 3 cloves of garlic
- 2 medium sized carrots peeled and sliced
- 3 large potatoes cut in pieces
12 cups of broth
- 2 tbsp each garlic salt
- 1 tbsp of Himalayan salt
- 1 tbsp each dried basil and dried thyme
- 1 tsp of celery salt
- 1/2 tsp black pepper
Heat up a Dutch oven saucepan or large saucepan.
Turn the heat to medium and place the onion in. Add about 1/4 cup broth and let it cook for 5 minutes.
Add the garlic and cook for another 2 minutes, adding broth as needed.
Add the rest of the vegetables and cook for 5 minutes.
Add the broth and the spices and bring to boil.
Turn the burner to simmer, add the herbs and cover the saucepan. Let it simmer for 20 minutes or until the vegetables are cooked.
Let it cool down and put the mixture through the blender to achieve a creamy consistency.
Return to pot and adjust seasoning to taste as needed.
Mom’s vegetable soup
Ever since my boys were little, I have been making a completely vegan vegetable soup. This was one of the puréed food I fed them when they were babies, albeit with less spices 🙂
Now that they are away, they are looking to reproduce this recipe. Well here it is!!
You can be creative with the vegetables, adding or omitting with what you have in your fridge. This is a catch all soup 🍲!!
Ingredients
1st batch:
- 2 small cooking onions diced
- 2 large garlic cloves minced
- 4 large carrots sliced or cut in chunk as you prefer
- 2 branches of celery sliced
- 1 zucchini cut in half and sliced
- 2 big handful of green beans cut in 1 inch pieces or 1 cup of frozen green beans Optional:
- 2 cups of frozen peas
- 2 cups of chopped spinach
2nd batch:
- 8 cups (or 2 litre) of vegetable broth
- 750 ml tomato sauce (or 1 mason jar)
- Optional Add 2 cups of broth after pasta/rice is cooked to thin the consistency.
3rd batch:
- 1 can of white kidney beans (or romaine beans)
- 1 cup of rice, orzo or small pasta
Spices
- 2 tbsp of garlic salt, celery salt, onion powder
- 1 tbsp of black pepper
- 1 tbsp of parsley, dried thyme and/or basil
Use a large pot or preferably a dutch oven. Spread 1 tbsp of grapeseed oil and heat. Add the onion and caramelized them for a few minutes. Add the rest of the vegetables from 1st batch EXCEPT the optional ones if you are using them. Cook for 7-8 minutes.
Add ingredients from the 2nd batch and bring to boil.
Add ingredients for the 3rd batch as well as the spices and herbs and reduce heat to simmer. Cook for 30 minutes.
Add the optional vegetables if using and cook for another 15 minutes or until the vegetables and rice or pasta is cooked.
Add salt and pepper to taste.
This makes a large pot of soup. At least 22 cups of soup. A typical bowl of soup (serving) is 2 cups.
Adjust the recipe according to the number of servings you would like to make.
Moroccan Red Lentil Soup (Red Chard)
I am a huge fan of soups of all colours and textures, so I am always excited when I find a new recipe.
My husband mistakenly bought red chard this week so I searched Pinterest to see what would be a good use of it and came across a recipe similar to this. I have modified it a bit to up the heat and also to adjust it to my taste in terms of consistency. This version is very tasty and filling. It makes for an excellent and nutritious lunch; a wonderful plant-based meal.
The goodness of red lentils
Red lentils are rich in slow-digesting carbohydrates and dietary fiber that keep you feeling full and satisfied for two hours or more following a meal.
The protein content of lentils is comparable to that of one serving of meat, but generally healthier because they contain low levels of fat. In one cup of red lentils, you consume nearly 18 grams of protein.
With 358 micrograms per serving, red lentils are rich in folate, a vitamin your body requires to create new cells and produce iron. One serving also provides about 16 international units of vitamin A. The minerals in a cup of red lentils include 731 milligrams of potassium, 356 milligrams of phosphorus and 71 milligrams of magnesium.
Ingredients
1st batch
- 2 tsp of grapeseed oil
- 1 cooking onion diced
- 2 large carrots diced
2nd batch
- 2 large garlic cloves minced
- 1 tsp cumin
- 1/2 tsp each chili flakes, black pepper, turmeric, ginger, salt
- 1/4 tsp cayenne pepper
3rd batch
- 1 large can (15 oz) of diced tomatoes or 6 large plum tomatoes diced
- 1 cup dried red lentils
- 1litre (4 cups) vegetable broth
Add at the end
- 1 Bunch of red chard chopped
Steps
Heat the oil and sautée the onions for 1 minute before adding the other ingredients from batch 1 and cook for 5-7 minutes. Add a bit of broth if it starts sticking.
Add ingredients from batch 2 and coat the vegetables well. Cook for 1 minutes.
Add the ingredients from batch 3 and bring to boil uncovered. Cook for 10 minutes or until the lentils are soft.
Add the chard and cook for 5 minutes or until they are wilted but still have vibrant colours.
Vegan Black Bean Stew
Black bean stew.
In a large dutch oven, cook:
- 2 tbsp grape seed oil.
- 2 medium onions chopped.
- 4 garlic cloves minced.
- 2 large carrots diced
- 1 branch of celery diced
- 1 large red peppers diced
- 1 large green peppers diced
- 1/2 tsp jalapeño pepper diced
Once all vegetable are soft then add:
- 2 cans of black beans
- 1 can of 14 oz diced san Marzano tomatoes
- 2 tbsp of tomato paste
- 1 tbsp of honey
- 4 tsp Chili powder
- 2 tsp cumin
- 1 tsp oregano
Cook for 40 minutes or until water evaporated.
Once cook add:
- 1/4 cup of chopped fresh cilantro
Add cilantro and stir for a few minutes.
Garnish with green onions, shredded cheese and sour cream as you like.
Mushroom-lentil and veggie stew
It all started with wanting to try Millet….and I searched Pinterest and decided that I wanted to try a vegan lentil stew to serve over it.
Updates January 2021
Recipe:
- Soak 1 cup of dried mixed mushrooms in a 3 cup measuring cups filled with boiling water let soak for 30 minutes.
- Heat 1 tbsp of grape seed oil in a medium size pot.
- Add 1 medium onion chopped and let it soften and caramelize for 2 minutes.
- Drain the mushroom but save 1 cup of the water. Dice the mushrooms and add to the onions. Cook for a minute.
Add:
- 2 carrot diced
- 1 zucchini diced
- 2 celery branch diced
- 2 tbsp of Tamari sauce
- 1 tbsp of dried thyme
- 1 can of lentils drained and rinsed
- 1 medium potato diced for thickness
- 1.5 tbsp of salt + 2 tsp black pepper + 1 tbsp onion powder.
Cover and let simmer to sweat the flavour for a few minutes.
- Place the mushroom water in a 2-cup measuring cup and fill it up to 2 cups with vegetable broth then add to the pot with the following ingredients.
- 2 tbsp of tomato paste
- 2 tbsp of Dijon mustard
Stir and bring to boil.  Cover and simmer at low heat for 20 minutes.
Vegan Gumbo
Here is a nice spicy version of a vegan gumbo, developed while teaching cooking my beautiful youngest son. I am blessed, life is great!
Ingredients
- 1 onion diced
- 1 1/2 tbsp of fresh diced jalapeño pepper
- 2 garlic cloves minced
- 7 Cremini mushrooms sliced
- 2 carrots diced
- 1 green peppers diced
- 3 branches of celery diced
- 1 can of diced tomatoes (796ml)
- 3 cups of vegetable broth
- 1 can of white kidney beans, lentils
- 1 cup chick peas
- 1 Tbsp garlic salt, onion powder, paprika
- 1 tsp cayenne, black pepper, Chili powder, oregano, thyme, basil
Heat oil at medium heat in a creuset pot or other heavy pot. Add onions and caramelize for a minute. Add the garlic and the jalapeño and cook for a minute. Add the rest of the vegetables and cook for 7-8 minutes. Add the rest of the ingredients. Cover and simmer at low heat for 20-30 minutes.
Nice spicy 🌶 !!!
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