Vegan Recipe Roundup #1

Vegan Recipe Roundup #1

Yes, I’m still alive! And I’m gearing up to start regularly writing on this blog again.

I’m happy to welcome you to the first post that I’ve written since moving to Philadelphia. It’s been a busy month and a half, and I’m still job hunting, but life is going well. Tyler and I have settled into our small apartment on Fairmount Avenue in the Northern Liberties neighborhood. We’ve done really well avoiding eating out (despite living around the corner from some stellar vegan-friendly restaurants and cafes), particularly since I don’t have any income coming in, but we have managed to make lots of filling, affordable, and delicious vegan meals. I wanted to share these recipes that we’ve followed this past June and July, and encourage you to try a couple, whether you’re vegan, veg-curious, or an omnivore.

The recipes are listed in no particular order, and accompanied by my own photos. For each one, I provide any alterations I made, as well as suggestions from our experience. Here’s my first vegan recipe roundup:

Chickpea Curry Salad Sandwich from Rhian’s Recipes

I always, always have canned chickpeas on hand. Hummus is a necessity in this house, and I love to roast chickpeas in the oven for a crunchy snack or toss a can of them into all kinds of recipes for some added protein. In this recipe, I substituted maple syrup for the mango chutney and the dried coriander for the fresh cilantro, as well as added some chopped tomato.

Unfortunately, even though I soaked the raw cashews overnight, they didn’t reach the creamy consistency they were supposed to in the blender. I may not have blended them long enough (I get impatient when I’m hungry). I think in the future I just won’t use them in the recipe, since raw cashews are expensive and the curry salad tastes amazing on its own. I was lucky enough to be gifted a couple packages of raw cashews earlier this year by my mom, but I’m still conservative in my use of them. I might also choose to follow Rhian’s suggestion and use store-bought vegan mayonnaise instead of the cashews.

Either way, this recipe is really good and really easy, with a great balance between savory and slightly sweet. We enjoyed it wrapped in tortillas, over rice, or on some baguette from the Kettle Black bakery near us.

You can find this recipe here.

Chocolate Chia Mousse from Rainbow Plant Life

I have yet to really like a chia pudding or mousse recipe. The texture of the seeds bothers me, as well as their bitterness. I’ve made puddings out of soft tofu, which Tyler really enjoys, but we always have chia seeds on hand, while we go through tofu really quickly. I wanted to try something sweet, chocolaty, and different for breakfast, and this seemed easy and fast. And even better, I had all the ingredients on hand, though I left out the espresso powder. You just throw all the ingredients in a blender! What could be easier than that?

As you can see in the photo, I topped a serving of it with roasted cashews, desiccated coconut flakes, hemp seeds, and a few non-dairy chocolate chips.

You can find this recipe here.

Black Bean Potato Vegan Enchiladas from This Savory Vegan

These enchiladas are AWESOME: I made them twice in one week and we inhaled them. If you try one recipe from this list, try this one. It isn’t the fastest or easiest recipe to make, but it’s worth the effort.

I used two avocados instead of one, blending one whole in the blender for the avocado cilantro sauce and slicing the other as a topping. I also used a white onion instead of red, left out the bell pepper, and doubled the black beans. Don’t have enchilada sauce? Grab some pasta sauce and add cumin, chili powder, garlic powder, dried basil, and dried oregano to it. I don’t have a baking dish, so I used my two pie pans and baked half the recipe in each pan.

You can find this recipe here.

Vegan Energy Balls from Rhian’s Recipes

This recipe is the one I most recently made on this list. It’s another ridiculously easy process: add walnuts, dates, and almond butter to a blender, then scoop out the mixture and form bite-sized balls. They’re surprisingly filling and keep me from impulsively making unhealthy meals if I’m really hungry.

The best part about this recipe is how versatile it is. As Rhian states in her blog post, you can adapt the recipe according to your “dietary requirements, taste preference, and budget” and what’s already in your pantry. You can substitute the walnuts with any other type of nuts or seeds; the almond butter with any other nut butter, seed butter, or tahini; and the dates with other dried fruits like raisins or apricots. Try playing around with desiccated coconut, cocoa or matcha powder, and salt, too.

You can find this recipe here.

Garden Tofu Scramble Bowls with Smoky Red Potato Hash from Hello Veggie

Three things I love: roasted potatoes, tofu scramble, and sun-dried tomatoes. Tofu scramble was the first recipe I ever learned as a vegan, and I’m always on the look-out for ways to spice it up. Like raw cashews, sun-dried tomatoes are on the pricier side. I never really used them until I came upon two jars for free, which I topped pizzas with. Right before we moved to Philadelphia, Tyler’s local Giant had some for a great price, so I bought a jar. There almost gone now, but I don’t regret using them in this breakfast bowl.

I don’t have avocado oil, so I used olive instead. I also left out the bell pepper and added mushrooms. A perfect meal to enjoy alongside Michelle Obama’s Becoming!

You can find this recipe here.

Simple Vegan Meatballs from Minimalist Baker

Vegan meatballs can be made of chickpeas, black beans, lentils, tofu, and seitan. This recipe from one of my favorite vegan food bloggers uses tempeh, a soy product originally from Indonesia. The vegan Parmesan I used was from the brand Go Veggie. I didn’t have any fresh parsley, but other than that I followed the recipe. We ate the meatballs over spaghetti topped with marinara sauce and more Parmesan. A delicious meal! My only regret is that I didn’t double or triple the batch.

You can find this recipe here.

Walnut-Chickpea Tacos with Chipotle Aioli from Pure & Beautiful Vegan Cooking by Produce on Parade’s Kathleen Henry

This is the only recipe in this vegan recipe roundup that came from one of my cookbooks, and not a food blog that I found on Pinterest. I was gifted Pure & Beautiful Vegan Cooking by a dear friend a few years back. I haven’t made many recipes from it yet, but this taco filling was too easy to pass up. We recently bought a sizable bag of raw walnuts from Costco, and for this recipe we just tossed a cup of those into a blender with chickpeas, soy sauce, and spices… and that’s it! You have vegan taco meat.

The aioli that goes along with these tacos is addictive, and we’ve been making a version of it long before this recipe. As you can see above, I loaded a tortilla up with the filling, some lettuce, chopped tomato, and the aioli. It also tastes good mixed with rice and salsa.

You can check out Kathleen’s blog here and buy her book here.

Peanut Ginger Stir-Fry Sauce from Cheap Lazy Vegan

If you’ve known me in the past one or two years, you know I love this sauce. I could eat this sauce everyday for the rest of my life. It’s spicy and tangy and sweet and nutty and all it takes is mixing the ingredients together in a bowl. Probably once a week I roast some frozen vegetables in the oven, cook some brown or basmati rice, fry up tempeh or tofu, and make a double or triple batch of this sauce. I stir-fry it all together and I get vegan heaven.

The photo above is the sauce over cooked tempeh and collard greens. The dish did not disappoint.

You can find the stir-fry sauce recipe here.

Kale Falafel and Microwave Hummus from Minimalist Baker

What to do with the giant bunch of kale I received from the “ugly” food subscription Imperfect Produce? Make one of my favorite foods, falafel, with a kick of extra vitamins. This recipe uses common ingredients and is quick and easy. You pulse the kale, chickpeas, and other ingredients, add some flour, and then form them into patties which you fry up over the stove. We ate them over rice or wrapped into tortillas.

Everyone knows you can’t have falafel without another chickpea food: Hummus. Although for snacking with pita chips I prefer pumpkin hummus, these falafel called for a more traditional taste. I followed the link on Minimalist Baker’s kale falafel recipe to this microwave-blend-eat hummus recipe. Wrapping a tortilla around the falafel smothered in hummus and topped with shredded lettuce and chopped tomato resulted in an extremely satisfying lunch or dinner. I like the hummus even more as it thickens in the fridge, but you can also just reduce the amount of aquafaba, or chickpea water, that you add to the blender.

You can find the falafel recipe here and the hummus recipe here.

Sweet Potato Curry with Spinach from Elavegan

This was one of the first recipes, if not THE first recipe, that I made in my Instant Pot that had just been gifted to me by my parents for my graduation from college. The curry can be made on the stove or in a pressure cooker or Instant Pot, and it’s a great way to enjoy sweet potatoes, which are one of my favorite vegetables. We ate it over brown rice or basmati rice with fresh spinach mixed in, though you can also use kale. I threw in some chickpeas or baked tofu for more protein, and maybe next time I make this I’ll add lentils instead. I didn’t have the passata, so I used common jarred pasta sauce instead. Overall, it’s a colorful, creamy, comforting, and hearty meal.

You can find this recipe here.

Vegan Creamy Spicy Sun-Dried Tomato Sauce from Amy Le Creations

You know it’s a hit when there is competition for the leftovers. Tyler and I couldn’t get enough of this creamy and flavorful sauce over a mix of home-spiralized “zoodles” or zucchini noodles and Banza fettuccine made from chickpea flour. Other than the vegan Alfredo sauce that I mention towards the end of this list, this sun-dried tomato sauce is my favorite pasta sauce.

This recipe takes a little more effort than most of the other meals I feature on this post, but it’s well worth the added minutes.

You can find this recipe here.

Cashew Mozzarella and Quinoa Crust Pizza from Nest and Glow

This is the only recipe on this list that came out not so amazing. It was mostly due to a measuring error that made, which meant that the quinoa crusts were twice as thick as they should have been. What was supposed to be four pizzas turned into turn extra thick and dense crusted pizza pies. I also was not a big fan of the cashew mozzarella sauce. It didn’t really taste like cheese, which other vegan cheeses have managed to do in my opinion. The “cheese” in this recipe was thick and grainy.

I still ate my whole “pie” throughout the week, treating it more like a savory, thick porridge. I am tempted to try and make the crust again (correctly) in the future, but probably with a different sauce and other toppings.

You can find this recipe here.

Vegan Nashville Hot Tofu Nuggets from Rabbit and Wolves

With every recipe that comes out right, my love grows for tofu. These nuggets were delicious, I just wish we made more! I used A1 sauce as a replacement for most of the hot sauce, since I haven’t really found a hot sauce I like. The only downside was rolling the tofu chunks in layers of non-dairy milk and breading ended up being fairly messy and took more time and hands-on effort than I normally like.

We prepared spicy roasted potatoes and our go-to garlic cayenne aioli to eat alongside the nuggets, and it felt like vegan junk food heaven.

You can find this recipe here.

Instant Pot Vegan Alfredo Sauce from Nora Cooks

This sauce is really, really good and super versatile! And shockingly, it’s made of cauliflower, lots of it! I could barely taste it. It’s a great way to get more of my daily veggie servings in. We ate it over baked potatoes and sauteed beans, as well as with fettuccine mixed with roasted vegetables and spicy crispy chickpeas. I can’t remember whether it was this recipe or the sweet potato curry that I first made in my Instant Pot, but having that option definitely sped up the preparation process.

You can find this recipe here.

Easy Vegan Banana Bread from Nora Cooks

Tyler can never keep his hands off this banana bread, and we both like it as a quick breakfast on busy mornings. The best thing about this recipe is that it only take one bowl. I cut the amount of brown sugar in half and added pecans (yum!) instead of chocolate chips or walnuts. You mix the ingredients, pour it into a loaf pan, and bake it to perfection. I haven’t tried it with applesauce instead of vegan butter, but I’ll probably test that out in the future.

We topped it with vegan margarine, chocolaty date spread, or almond butter.

You can find this recipe here.

Leave a Comment

Subscribe to My Newsletter!