500 Vegan Recipes Crispy Coconut Crusted Tofu Poppers with Chili Mango Cream - Vegalicious Recipes Yum, the crunchy coconut crust of the tofu poppers tasted delicious with the mango chili cream. This is a very tasty recipe, well worth the effort. 1 lb. tofu 1/4 cup tamari or soy sauce 1/4 cup water to thin the marinade 1 lime or lemon pinch salt pinch garlic powder pinch ginger powder 1/2 cup flour, separated 1/2 cups panko bread crumbs 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain) light vegetable oil for frying light pinch of salt after cooking the tofu 1 large sweet ripe mango 1 canned pineapple ring 1/2 cup plain soy yogurt or soy cream cheese as Tofutti 3-4 tablespoons Thai Chili Sauce 1/2 jalapeno (optional) small pinch salt Drain and lightly pat the tofu dry. Cut into large bite sized cubes. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour. Meanwhile, make the mango chili cream. Slice the mango and discard the seed. Peel the slices, and place in a blender or food processor. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
VEGAN VISITOR Vegan Pumpkin Pudding! Five Ingredients, Five Mins This sweet treat of Pumpkin Pudding is a creamy blend of fall spices, maple syrup and cozy pumpkin. Pumpkin pie flavors of nutmeg, cinnamon and ginger are swirled into each spoonful. This is my go-to dessert recipe for fall because it is so simple to prepare in a flash. As easy to make as a smoothie. Yet elegant enough to serve at a fall dinner party. Craving something sweet? Healthy Pudding! 1 Cup Canned Pumpkin contains: 83 calories 1g fat7g fiber 3g protein763% RDA vitamin A 19% RDA iron 17% RDA vitamin C49% RDA vitamin K 14% RDA potassium As I tweeted: "Fall Nutrition! You can blend up this pudding in under five minutes and be enjoying it in about twenty minutes (about 20 minutes for the chill time). Add-on's. And if you want your pudding a bit more firmed and rich - add in the coconut oil as shown below in the recipe. 5-Ingredient Pumpkin Puddingvegan, makes about 3 cups optional add-in: 1/2 cup extra virgin coconut oil, melted slowly topping: vanilla bean coconut milk whip To Make: 1.
Vegan Cupcakes Take Over The World Meat-free Loaf Cupcakes with Butternut Squash Puree The other day I was perusing Pinterest and I found a pin for Rachel Ray’s Meatloaf Muffins. If you have been reading my blog awhile, you know I love individually portioned food. So of course I needed to make some Meatlessloaf Muffins. Then I thought…why make muffins when you can make cupcakes? Earlier this week I made Mashed Butternut Squash with Sage inspired by this recipe. I figured it would be hard to say “No” to lentil/walnut meatless “cupcakes” with a sage butternut squash puree “frosting”. You can reply, “Cupcakes.” And it might, just might, be the perfect way to get them excited about lentils and squash. Meatless Loaf Cupcakes with Butternut Squash Puree Gluten & Soy Freemakes 9 “cupcakes” “Meatloaf” 1 cup brown lentils, dry 2 1/2 cups vegetable broth 1 tbsp vegan Worcestershire sauce 1 tbsp liquid smoke 2 tsp vegetable oil 1/2 cup red onions, diced 1/3 cup green pepper, diced 1 (6) ounce can tomato paste 1 cup walnuts 2 tbsp chick pea flour salt and pepper to taste
Beet Risotto with Horseradish and Dill Soy Yogurt - Vegalicious Recipes We enjoyed this mild but flavorful recipe for beet risotto last night. Both beets and risotto rice are very mild in flavor, so they are able to support the strong flavor of horseradish without it overpowering the flavors. The creamy dill soy yogurt brought both a creamy flavor and smooth texture to the meal. Serving Size: 4 Ingredients: 8 med. beets1 lg. red onion, finely chopped2 tablespoons olive oil1 clove garlic, minced1 cup risotto rice1/2 cup dry wine (rd or white)2 cups vegetable stock2 generous tsp. horseradish2 tablespoons nutritional yeastpinch cayennesalt ad pepper to taste for the dill soy yogurt: 1/2 cup soy yogurtpinch saltsplash lemon juice4-5 sprigs fresh dill, minced Directions: Wash and peel the beets.Cook the beets according to your preference. Notes: Inspired by
FatFree Vegan Kitchen | Sinlessly Delicious Recipes Vegan Health.org : Home Vegan Lentil Dal Soup Recipe | vegansouprecipe.com Dal is a classic Indian soup that can be served as a starter, main or side dish. Try serving it with a naan or roti for dipping and you won’t be disappointed. Vegan dal is low in fat and high in protein and fibre. You’ll have to work hard to find another dish that is as healthy and delicious as a vegan dal soup. This vegan lentil soup uses a simple set of ingredients and a large batch can be cooked for under 5 dollars. Once the soup is simmering you’re free to make another dish or sit back and relax while your kitchen fills with the exotic scents of India. Vegan Lentil Dal Soup SERVINGS 6 to 8 TIME 1.5 hours INGREDIENTS 6 Tbs. vegetable oil 3 large onions (6 cups), diced 2 cloves garlic, minced 4 Tbs. ginger, peeled and minced 3 medium jalapeños, minced 10 cups vegetable broth 1 pound (2 cups) red lentils 1 Tbs. ground coriander 2 tsp. ground cumin 2 tsp. mustard powder 2 tsp. paprika 2 tsp garam masala or curry powder parsley to garnish (optional) DIRECTIONS
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