Tag: Vegan

Spicy Udon Stir-Fry With Ground & Cabbage

Flipping through Plant-Powered Protein by Nava Atlas, I came across this recipe and the picture that accompanied it looked so good, I wanted to try it out for myself.

This recipe is not something you want to make if you’ve only got 15 minutes to whip something up but it did turn out to be as tasty as I’d hoped it would be. The cabbage and peanuts add a nice crunch in contrast to the softer udon noodles and mushroom-tempeh chorizo mixture. While it was flavorful, I didn’t think it was spicy enough so I used additional sriracha after I was done taking pictures.

I hope y’all like this as much as I did if you ever try making it yourself !

I was not paid in any form to promote this recipe/cookbook.

Take care y’all !

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Fried Chicken Burger

Happy “Fry-day” y’all ! Now the title of the recipe says chicken, but this is actually a fried seitan recipe !

Will this look like chicken if you cut it open? No. Does it remind me of the flavor that actual chicken has? Once again, no. Despite those two things though, I really enjoyed this sandwich ! It has enough thickness to it that it creates a meaty quality to it and I love the crispy fried coating that the seitan had. It was great with just some simple mayo and lettuce, mommy tried hers with the addition of Wickles chips and loved the combo. I also tried having some of the Pepita Lime Cabbage Slaw with the sandwich, and it was SO GOOD together !

This recipe came from Cravings Made Vegan by Bianca Haun & Sascha Naderer.

I was not paid in any form to promote Wickles or these recipes.

Take care y’all !

Veggie Tacos

My parents love this taco, especially with a squeeze of lime juice on top. You can easily turn this into a vegan taco by omitting the queso fresco ! It is a saucy mixture so it was better to prepare these just one taco at a time.

This recipe is in our favorites collection and all I know about the source was that it came from a magazine.

Take care y’all !

Saucy Kung Pao Tofu

Back when I was still eating meat, I loved kung pao chicken so when I saw this tofu version, I wanted to try it out and see what it was like !

I liked the flavor of this dish and the addition of the water chestnuts (gives a great crunchy texture to the dish) but I do wish the tofu had more texture. In the recipe they say to just add it in with the current ingredients and there’s just not enough space or time for any of those cubes of tofu to get seared. Other than that though, it was a good dish ! If you ever get around to trying this yourself, when they call for 3 small green chili peppers, I used serrano peppers and left the seeds in. I also used pre-made broth rather than make the one recommended, made an extra batch of the tofu marinade to be added directly into the skillet, used reduced-sodium soy sauce and toasted sesame oil and forgot to add the sugar.

This recipe came from The Spicy Plant-Based Cookbook.

I was not paid in any form to promote this recipe or the cookbook.

Take care y’all !

Garlicky Tempeh Noodles

This is a favorite of my family to enjoy during the summer.

This recipe is great freshly made but also just eating it cold the next day. I love the tender udon, the texture from the cooked broccoli slaw and the seared small cubes of tempeh and the flavor from the sauce. I don’t know where my family got this recipe from and I think legally I can only share the ingredients so:

  • Ingredients
    • 5 oz. dried udon or rice noodles
    • 8 oz. tempeh
    • 2 Tbsp. soy sauce
    • 1 tsp. red pepper flakes
    • 1/2 cup mirin
    • 2 Tbsp. agave nectar (I used golden light 100% blue agave)
    • 5 green onions
    • 6 cloves garlic
    • 2 Tbsp. avocado oil, divided
    • 1 Tbsp. minced ginger
    • 1 (12-oz.) bag broccoli slaw
    • 2 tsp. toasted sesame oil

Take care y’all !

Roasted Brussels Sprouts

If you’ve never had Brussels sprouts before, for the love of god don’t have them when all that’s been done to them is getting boiled or steamed (bleh!), roasting is the way to go in my opinion !

This is a pretty simple recipe. You preheat your oven to 425 degrees F., take 2 pounds of Brussels sprouts and halve them, cutting a little into the base of the halved Brussels sprouts so they cook more evenly throughout (you can see what I’m talking about if you look at the sprouts in the pictures). Place the halved sprouts on a foil-lined baking sheet and drizzle 4 tablespoons of peanut oil over them, tossing to coat. Spread them out (having them all face one way will make it easier for the next part) and roast them for 15 minutes, flipping them after the first 10 minutes. Serve right away !

They’re great with some simple salt and pepper, or getting dipped into some gochujang or as my mom likes having them, shaking some Mrs. Dash lemon-pepper seasoning onto them before digging in.

I wasn’t paid in any form to promote Mrs. Dash.

Take care y’all !

Spicy Tofu with Creamy Coconut Sauce

This recipe looked so good I had to try it out !

Other than being just a little salty, this was so freaking good ! I wish I could give you an awesome description of the flavors but after one bite, I just hoovered the whole thing ! If you want to try this out yourself, click here.

I was not paid in any form to promote this recipe.

Take care y’all !