Sweet and Spicy #Vegan Udon Noodle Stir-Fry⠀


Good for 2-3 servings⠀


  • 400g (2 cakes) cooked udon noodles* ⠀
  • 1 red bell pepper, sliced into strips⠀
  • 1 240g block extra firm tofu, drained and sliced into strips⠀
  • ½  large onion, sliced into strips⠀
  • 1 small carrot, sliced into strips⠀
  • 4 cups (200g) shredded cabbage ⠀
  • 1 tbsp sesame oil⠀
  • Sesame seeds, for garnishing⠀
  • Chopped spring onions, for garnishing⠀
  • *Note: Feel free to use other noodles if you’d like!⠀⠀

Sauce Ingredients⠀


1. Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.⠀

2. Mix all the sauce ingredients together. Make sure the cornstarch is diluted.⠀

3. Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes. ⠀

4. Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!⠀

By thefoodietakesflight (IG)

Crispy Veggie Taquitos #Vegan

Makes 10 servings




Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender which takes about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of plant-based milk for a creamier result. Set aside. Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, all spices and sauté for a further minute.Pour in the vegetable broth, add peas (frozen), put the lid on and cook for a few minutes until the carrot is softened. If you use frozen peas, make sure to let them thaw completely. If using canned peas, drain and rinse (no need to cook, add them in the next step). Turn off the heat.Also, add the mashed potatoes and vegan cheese (you can use store-bought grated vegan cheese or vegan cream cheese). Use a fork or a potato masher to combine everything.Taste the veggie mixture and adjust seasonings. Add more salt/black pepper/spices to taste. If you want it spicier, add more red pepper flakes to taste.Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.Place about 2-3 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.Brush with a little vegetable oil (to make them even more crispy) and sprinkle some taco seasoning on top

by elavegan (IG)

Potato & Zucchini Fritters



(makes 8-10 fritters)


1. rinse zucchini and grate into a mixing bowl. peel and grate potatoes and onion into the same bowl, then drain as much excess liquid as possible by pressing mixture into a fine sieve or straining through a cheesecloth or clean tea towel. 

2. finely dice red bell pepper, chop or shred kale, and add both to the mixture.

3. Add salt, pepper, garlic powder, herbs, and flour, and mix together until well incorporated. 

4. roll mixture into balls and flatten into 2-3 inch patties. if the mixture is too wet and doesn’t hold together, add more flour a little at a time until it reaches a better patty-forming consistency. 

5. fill a frying pan with vegetable oil at least 1/2-inch deep. cook fritters on medium to medium high (make sure oil is HOT before adding the fritters to the pan or they will just absorb the oil) for about 3-4 minutes each side, turning once or twice until golden brown and crispy on both sides. if fritters are browning too quickly reduce heat a little.

6. once cooked, remove from pan, sprinkle with a little extra sea salt and allow to cool for a minute or two before digging in!7. these fritters taste best when hot and crispy, so reheat leftovers in a non-stick pan- with or without a little oil- before eating.

Via thezestylime (IG)

Hummus Basil Pesto Pasta


Toast 1/2 cup pine nuts on medium heat until just turns golden brown. (Careful not to burn as they toast quickly.) In food processor, blend :toasted pine nuts, 3 cups basil leaves, 4 minced garlic cloves, 1 tbsp nutritional yeast, 2 tbsp lemon juice, about 1/4 cup water. Once finely minced and blended, add 1/4 cup hummus and blend until fully incorporated. Taste and add salt/black pepper as needed. Transfer to bowl and mix in desired amount of cooked pasta, cooked mushrooms and lightly steamed broccoli. .

By : cookingforpeanuts {IG}

Tofu BBQ Rice

Recipe⁣ (yields 2-3 servings)⁣⁣

Flavored rice⁣ ingredients:⁣⁣

Char Siu sauce: Mix together 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 tablespoon mushrooms stir fry sauce, 1/2 teaspoon soy sauce (for color, optional), 1/4 teaspoon five-spice powder (or sub with white pepper powder) with 1/4 cup water until well combined⁣. I also added sriracha for the color. ⁣⁣

Rice How to

In a heated saucepan with sesame oil, sauté garlic & ginger until fragrant. Add rice & stir continuously, then add water & salt. Bring it to boil, turn heat to low & let simmer (just barely) for about 18 minutes. Turn off the heat, add vegan butter, cover lid, & let rest for 15-20mins. Prep tofu while waiting. Use a fork to fluff the rice when ready.⁣⁣⁣

To make the tofu, shallow pan-fry tofu until golden brown on all sides & place tofu on a paper towel to absorb excess oil.⁣

To make the sauce, pour sauce ingredients into a pan then bring the mixture to a low simmer & cook until slightly thickened. ⁣⁣

Slowly place tofu logs in the sauce. Using a spoon or brush, baste the tofu with sauce until well coated. The sauce will thicken up towards the end. Once the tofu is all coated with sauce, remove from heat & let it cool off a little. Cut tofu into 1/2 inch thick slices.⁣⁣

Serve immediately with more sauce & flavored rice along with cucumber slices & chili sauce.

 by woon.heng ⁣⁣(IG)

Dairy Free Mozzarella Pizza



Blend all the ingredients in a blender, scrapping down the sides.Place the thick liquid inside a pot, and simmer and stir continuously until thickened. About 5 minutes. Taste and adjust seasonings if needed. 

Pizza crust



1. Add your yeast to the warm water. Then add sugar. Stir briefly and then leave in a warm place. We left ours unopened in the sun rays inside.

2. Add all your remaining ingredients in a large bowl. 

3. Add olive oil and your yeast mixture. Add more flour if too runny or add more water if too doughy. Usually I need to add a bit of flour. 

4. Roll out your dough. 

5. Keeping an inch away from the dough’s edge, line the circle with the cheese. 

6. Fold the inch you left around the border onwards around the cheese, taking care to tuck or fork it into the crust.

7. Place marinara sauce and your toppings and the remaining cheese on top and bake at 350F for 20 mins.

Cashew Alfredo Pasta with Rosemary Infused Mushrooms (Vegan)




⁣• 1/2 cup raw cashew (soaked in hot water for 30 minutes and rinsed)⁣

• 1/2 cup minced brown onion⁣

• 1 1/2 garlic cloves

⁣• 2-3 tbsp nutritional yeast⁣

⁣• 1 cup unsweetened plain almond milk

• 1 tbsp arrowroot powder (or potato starch)

⁣• 1/2-1 tsp maple syrup⁣

olive oil, pink salt, and black pepper⁣⁣


⁣• 200g pasta of your choice

⁣• Lemon wedges for serving⁣⁣


⁣1. Sauté minced onion and one minced garlic with 1 tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until they become tender. ⁣

2. In a high-speed blender, put all the ingredients for the sauce and blend well.⁣

3. Transfer the mixture to a small pot and heat it for 10 minutes with low to medium flame. Continue to stir as not to burn it. Add more milk, salt, and black pepper if you wish.⁣

4. Mix the sauce and olive oil with boiled pasta and squeeze fresh lemon juice over it and mix well. Add black pepper and salt to taste.⁣



⁣• 300g mushrooms (cleaned)⁣

• 2 garlic cloves (grated)⁣

• 4 tbsp olive oil

⁣• 2 tbsp tamari

⁣• 2 tsp rosemary, minced

⁣• 2 tsp balsamic vinegar⁣⁣

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦⁣1. Preheat oven to 200°C (390°F). Toss mushrooms with other ingredients. Transfer to a baking dish in an even layer.⁣2. Roast it for about 10  minutes, flip and continue to roast 8-10 more minutes. Salt to taste.

Enjoy!⁣⁣⁣📸Photo & Recipe by 365cleaneats⁣ {IG}

Simple Tomato and Basil Angel Hair Pasta



⁣• 200g capellini/ angel hair pasta⁣

• 1 can crushed tomatoes⁣

• 1/2 cup cherry tomatoes halved

⁣• 2 cloves of garlic⁣

• 1-2 tsp dried oregano⁣

• 1 tbsp olive oil and more for later

⁣• Salt + black pepper⁣

• 1 tsp agave nectar⁣

• 1/2 cup fresh basil + basil flowers (if you have them)


1. Boil the water for cooking the pasta. In the meantime, heat the olive oil in a pan and add the garlic cloves. Get the oil infused on medium heat.⁣

2. Add the crushed tomatoes, oregano, agave, salt + pepper and let simmer for a few minutes. Then add the cherry tomatoes and keep simmering.⁣

3. Once the pasta is ready, add it to the sauce and remove from heat. Add pasta water if needed and finish off with fresh basil, salt + pepper and a drizzle of olive oil. Enjoy!⁣⁣

By @thehungrywarrior

Cauliflower ‘Hot Wings’ (Vegan, GF Option)




⁣• 1 cauliflower head⁣

• 3/4 cup all-purpose flour (or rice flour for gluten-free)⁣

• 2 tsp garlic powder

⁣• 1 tsp cumin⁣

• 1 tsp paprika

⁣• Several turns black pepper

⁣• Pinch of salt (to taste)⁣

• 1/2 cup plant milk

⁣• 1/2 cup water⁣⁣


• 2 tbsp tamari⁣

• 2 tbsp sriracha

⁣• 1 tbsp apple cider vinegar

⁣• 2 tbsp water⁣

• 2 tbsp maple syrup

⁣• 1 + 1/2 tsp tapioca starch⁣

• 1 tbsp vegan butter (optional)⁣⁣


1. Wash and cut the cauliflower head into bite-size florets.

⁣2. Prepare batter: In a bowl, mix all dry ingredients. Mix wet ingredients separately. Pour wet ingredients into dry ingredients gradually while mixing to remove any lumps.⁣

3. Dip cauliflower florets into batter one at a time, shaking off any excess. Place on lined baking sheet. Roast at 400°F (205°C) for 20 minutes, flipping halfway through.⁣

4. While cauliflower is roasting, prepare the sauce: Whisk together all sauce ingredients except for the butter.⁣5. (With butter, oil-free below⬇️) Heat vegan butter in a saucepan until melted. Remove saucepan from stove and whisk sauce into melted butter while saucepan is still hot. Keep whisking until sauce thickens.

⁣5. (Oil-Free) Transfer mixed sauce directly to saucepan and whisk while heating until it starts to thicken.⁣

6. Dip roasted cauliflower florets into sauce one at a time, using your hands to coat each floret generously. Roast on lined baking sheet at 400° F (205° C) for about 30 minutes (flipping halfway through) until florets start to darken.

Enjoy!⁣⁣⁣📸Photo & Recipe by @cookingforpeanuts

Pizza with Tomatoes, Basil and Homemade Vegan Cheese

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⁣• 1 tbsp tapioca starch⁣

• 1/3 cup nutritional yeast⁣

• 1 tsp salt⁣

• 1 cup full fat coconut milk

⁣• 2 cups cooked, diced and drained potatoes (about 300g)⁣⁣


⁣1. Mix tapioca starch, nutritional yeast, and salt in coconut milk until the starch is completely dissolved.⁣

2. Blend this mixture with cooked, diced and drained potatoes while they are still hot. The mixture should be thick, creamy and gooey.⁣

3. Top your pizza, lasagna, toast or whatever you prefer with the cheese and bake at 180°C/350°F until golden brown.


By @vegan.dy