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Author: PatagoniaLlami

  • Vegan Breakfast Burrito

    Vegan Breakfast Burrito

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    For this light-but-hearty breakfast, chef Spike Mendelsohn scrambles eggs with egg whites, then mixes them with red onion, feta, turkey bacon, tomato, and spinach. The eggs and vegetables are folded into whole wheat tortillas, making this an ideal morning meal on the go.

    Updated on January 4, 2019

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  • Tofu Burger

    Tofu Burger

    recipe image

    Tofu Burger

    • Serves
      6
    Author Notes

    Its one of the Best and most simplest of Tofu burger recipes. Filled with protein and wholegrain goodness, its also low fat and nutritious. Lip smacking good! Its naturally Vegan and can be easily made Gluten Free too.Link : http://chefinyou.com/2011/05/tofu-burger/ —DhiviK

    Ingredients

    • 1

      onion


    • 6-1/2 ounces

      cremini mushrooms


    • 11 ounces

      hard tofu


    • 2-3

      garlic cloves


    • 3-4 tablespoons

      cilantro/basil


    • 6-1/2 ounces

      wholegrain breadcrumbs


    • 1 tablespoon

      tomato paste


    • 2 tablespoons

      Balsamic Vinegar


    • 2 tablespoons

      chilli garlic sauce


    • 5 ounces

      wholegrain bread crumbs extra


    • 6

      wholegrain bread rolls


    • 1/2 cup

      Vegan Mayo


    • 2 ounces

      baby spinach leaves/arugula

    Directions
    1. In a pan, heat about a tsp of olive oil and sauce the onions until soft. Add the mushrooms and cook for another 3-4 minutes and cool slightly.
    2. In a food processor, blend 250 gms (8 oz) of the tofu with garlic and cilantro. Or you can use basil
    3. Blend until smooth. Transfer this to a bowl and add in the mushroom mixture, breadcrumbs, tomato paste, vinegar and chilli sauce. Grate the remaining tofu and add it to this mixture. Mix and refrigerate for about 30 minutes.
    4. Divide to 6 patties and coat them with bread crumbs. fry them on both sides in Olive oil until golden.
    5. Assemble them into rolls that are spread with Mayo, some sun dried tomatoes in oil, spinach/Arugula and serve with chilli sauce.

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  • Monk Fruit Mango Lassi

    Monk Fruit Mango Lassi

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    Monk Fruit Mango Lassi

    Photo by WarriorInTheKitchen
    • Prep time
      5 minutes
    • Cook time
      5 minutes
    • Serves
      6 people
    Author Notes

    Monk fruit mango lassi incorporates seasonal mangos and monk fruit to provide the perfect sweetness for this refreshing yogurt-based summer drink. —WarriorInTheKitchen

    Ingredients

    • 2 cups

      fresh cubed mango (about 2 mangos)


    • 1/2 cup

      yogurt (can substitute with greek yogurt or for vegan option, use almond milk, coconut milk or oat milk)


    • 2 1/2 cups

      water


    • 6 teaspoons

      monk fruit sweetener (adjust based on sweetness of mango)


    • cardamom powder for garnish


    • saffron for garnish

    Directions
    1. Blend all the ingredients in a blender until smooth.
    2. Serve cold. Garnish with cardamom powder and saffron.

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  • Vegan Tofu Biryani

    Vegan Tofu Biryani

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    Cook Mode
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    Ingredients

    • 1 cup basmati rice

    • 1 1/2 cups water

    • 2 tablespoons vegetable oil

    • 1 medium onion, minced

    • 4 large garlic cloves, finely minced

    • One 2-inch piece of ginger, peeled and very finely minced

    • 1/2 cup diced tomatoes (fresh, if in season, or canned)

    • 4 green cardamom pods

    • 1/2 teaspoon ground coriander 

    • 1/2 teaspoon ground cumin 

    • 1/4 teaspoon cinnamon

    • 1 teaspoon garam masala 

    • 1 teaspoon sea salt

    • 6 ounces medium firm tofu, diced

    • 2 tablespoons raisins

    • 3 tablespoons slivered almonds

    Directions

    1. Preheat the oven to 350°. In a small pot, combine the basmati rice and water and bring to a boil over high heat. Reduce the heat to the lowest setting, and cook, covered, for 15 minutes. Remove from the heat and let it sit, covered, for 10 minutes.

    2. In a large frying pan, heat the oil over medium high heat. Add the onion and cook until it is soft and light brown, about 7 to 8 minutes. Add the garlic and ginger and cook for 1 minute.

    3. Add the tomatoes, cardamom pods, coriander, cumin, cinnamon, garam masala and sea salt and cook for 3 minutes. Remove from the heat and stir in the tofu, raisins and slivered almonds.

    4. Put half of the rice in the bottom of an ovenproof dish. Next, layer in half of the tofu, the rest of the rice and finally the remaining tofu.

    5. Cook, uncovered, in the preheated oven for 30 minutes.

    Originally appeared: June 2014

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  • Vegan Chile Colorado

    Vegan Chile Colorado

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    Vegan Chile Colorado

    Photo by Julia Gartland. Food stylist: Anna Billingskog. Prop stylist: Ali Slagle.
    • Prep time
      20 minutes
    • Cook time
      1 hour 20 minutes
    • Serves
      8
    • Test Kitchen-Approved

    Watch This Recipe

    Vegan Chile Colorado

    Ingredients

    • 5

      (78g / 2 3/4 oz) chiles anchos, stemmed and seeded


    • 3

      (21g / 3/4 oz) chiles pasillas, stemmed and seeded


    • 4

      (20g / 3/4 oz) chiles guajillos, stemmed and seeded


    • 3

      (8g / 1/3 oz) chiles morita, stemmed


    • 1/4 cup

      (40g / 1 1/2 oz) raisins


    • 1 teaspoon

      cumin seeds


    • 1 teaspoon

      coriander seeds


    • 1 teaspoon

      whole black peppercorns


    • 1 teaspoon

      dried oregano, preferably Mexican


    • 1 teaspoon

      dried sage


    • 2

      dried bay leaves


    • 2/3 cup

      extra-virgin olive oil, divided


    • 2

      (1.8kg / 4 lbs) cauliflowers, cored, halved and sliced into 3/4-inch-thick pieces


    • 1

      (232g / 8 1/4 oz) sweet potato, beet or plantain scrubbed clean, peeled and chopped into bite-sized pieces


    • 1 pound

      (453g) cremini or button mushrooms, cleaned and chopped


    • 1

      (398g / 14 oz) white onion, chopped


    • 5

      garlic cloves, chopped


    • 2 tablespoons

      (24g / 3/4 oz) Diamond Crystal or 1 tablespoon plus 1/2 teaspoon Morton kosher salt


    • Steamed rice and tostadas, for serving

    Directions
    1. In a large saucepan set over high heat, bring 5 cups water plus the anchos, pasillas, guajillos, moritas, and raisins to a boil in a large saucepan; cover, remove from heat, and let sit until chiles are very tender, about 30 minutes. Transfer chiles and soaking liquid to the jar of an upright blender and puree, starting on the very lowest speed and gradually increasing to high, until completely smooth. Set aside until ready to use.
    2. In a spice grinder, grind cumin, coriander, peppercorns, oregano, sage, and bay leaves until fine. Set aside until ready to use.
    3. In a large, heavy pot over medium-high heat, warm 2 tablespoons oil over medium high. Add half of cauliflower and cook, leaving them undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook until browned on both sides, 3 to 4 minutes more. Transfer to a large bowl. Continue with another 2 tablespoons of oil and remaining cauliflower.
    4. In the same pot, heat an additional 2 tablespoons oil. Add half the mushrooms and cook, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides, 3 to 4 minutes more. Transfer to a bowl with cauliflower. Continue with another 2 tablespoons of oil and remaining mushrooms. Heat remaining 2 tablespoons oil in same pot and cook onion, garlic, and salt, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes. Add ground spice mixture and cook, stirring frequently, until very fragrant, about 1 minute. Add sweet potato, cauliflower, mushrooms and any accumulated juices and stir in chile puree until completely coated. Bring to a boil, cover, reduce to low and simmer, stirring occasionally, until vegetables are very tender, about 1 hour.
    5. Serve warm with rice and tostadas.

    Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.

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  • Vegan curried coconut stew

    Vegan curried coconut stew

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    Method

    • step 1

      Heat the oil in a large non-stick pan over a medium heat and fry the onions and ginger for a few minutes until starting to soften. Add the sweet potatoes or squash and cook a few minutes more. Stir in the curry powder, cumin and cinnamon stick, then tip in the tomatoes, two cans of water and the bouillon powder. Bring to the boil.

    • step 2

      Once boiling, tip in all the beans. Bring to a simmer and cook, uncovered, for 15 mins. Stir in the cabbage and yogurt, then cook for 5 mins more until all the vegetables are tender. Remove from the heat and leave to cool for a few minutes, then serve half of the stew straightaway, leaving the remaining half to cool for later (if you’re following the vegan Healthy Diet Plan). Once cool, the remaining stew will keep chilled for up to a day. Reheat in a pan over a medium-low heat until piping hot and bubbling.

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  • Asparagus Tofu Scramble [vegan]

    Asparagus Tofu Scramble [vegan]

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    Asparagus Tofu Scramble [vegan]

    • Serves
      2-4
    Author Notes

    A delicious tofu scramble with a Spring twist. A quick and easy lunch. —The Flexitarian

    Ingredients

    • 15 ounces

      plain tofu


    • 2 tablespoons

      nutritional yeast


    • 1/2 teaspoon

      turmeric


    • 9 ounces

      asparagus


    • 2

      large shallots (finely chopped)


    • 2

      garlic cloves (crushed)


    • 3-4 tablespoons

      capers


    • 2

      roasted peppers (from a jar) (roughly chopped)


    • 1

      large handful pitted black olives (sliced)


    • 1-2 teaspoons

      fresh rosemary leaves (finely chopped)


    • olive oil


    • salt & pepper

    Directions
    1. Heat some salted water in a large saucepan.
    2. Cut the tougher ends of the asparagus by bending them (discard the harder end that snaps off). Cook in boiling water for 3 mins until just cooked through.
    3. In the meantime heat some olive oil in a frying pan. Add shallots and garlic. Cook until soft and golden.
    4. Drain tofu and mash with a fork into a scramble.
    5. Add tofu to the shallot mixture. Add turmeric, rosemary and nutritional yeast. Blend well. Cook under medium heat, stirring often, until warm.
    6. Drain cooked asparagus and cut them in 3 cm long sticks.
    7. Add asparagus, peppers and olives to the scramble.
    8. Season to taste.
    9. Serve with crusty bread.

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  • Vegan Sweet Potato Pie

    Vegan Sweet Potato Pie

    recipe image

    1. To prepare crust: Whisk all-purpose flour, whole-wheat flour, sugar and 1/2 teaspoon salt in a large bowl until combined. Add coconut oil; using your hands, a fork, a pastry cutter or 2 knives, work the oil into the flour mixture until the mixture resembles cornmeal with some small pea-size pieces. Add cold water; work the mixture together until a dough forms. Turn the dough and any crumbs out onto a clean work surface. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes and up to 1 day.

    2. Preheat oven to 350°F. Remove the dough from the refrigerator and unwrap; let stand for 5 minutes to warm slightly. Place the dough between 2 sheets of parchment paper or wax paper; roll into a 13-inch circle. Peel off the top parchment sheet and invert the dough into a 9-inch pie pan. Peel off the remaining parchment sheet. Using kitchen shears or a butter knife, trim the edges so the dough overhangs evenly. Tuck the overhanging dough under to form a double-thick edge. Crimp the edge with your fingers. Place the crust in the freezer until ready to use.

    3. To prepare filling: Whisk sweet potato, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, ginger and salt in a large bowl until smooth.

    4. Remove the crust from the freezer; pour the filling into the crust. Bake until the center is slightly jiggly and the crust edges are golden brown, about 45 minutes. Let cool completely on a wire rack, about 1 hour. Cover and refrigerate until fully chilled, at least 3 hours.

    Tips

    Equipment: 9-inch pie pan (not deep-dish)

    To make ahead: Prepare dough (Step 1) and refrigerate for up to 1 day. Cover and refrigerate finished pie for up to 1 day.

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  • Honey-Mustard Potato and Broccoli Salad

    Honey-Mustard Potato and Broccoli Salad

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    Honey-Mustard Potato and Broccoli Salad

    • Serves
      8
    Author Notes

    Sweet and tart, this simple kid-friendly salad is a great year-round accompaniment that you can make with what you have on hand. It’s as good served cold as it is served warm from the pot.


    —tw

    Ingredients

    • 4 pounds

      large russet potatoes, scrubbed and drained


    • 2 teaspoons

      kosher salt


    • 1

      head broccoli


    • 1 1/2 tablespoons

      cider vinegar


    • 2 teaspoons

      mild honey


    • 2 teaspoons

      granulated sugar


    • 1 tablespoon

      Dijon mustard


    • 1/4 teaspoon

      celery seeds


    • 1/2 teaspoon

      freshly ground white pepper


    • 1 1/2 cups

      vegan mayonnaise, Veganaise preferred


    • 1/2 cup

      shredded carrots

    Directions
    1. Cut the potatoes in half, place them in a large saucepan, add enough water to cover and the salt. Cook over high heat for about 20 to 25 minutes, or until they are soft enough for a knife to pierce easily. Drain and set aside until cool enough to handle.
    2. While the potatoes are cooking, cut the broccoli into individual bite-sized florets. Trim and peel the stems and cut crosswise into ½-inch rounds. You will have about 3 cups small broccoli florets and stems. Steam, blanch, or microwave the broccoli with a tablespoon of water until it is bright green and still a bit firm. Drain and set aside.
    3. In a medium-sized bowl, make the dressing: whisk together the vinegar, honey, sugar, mustard, celery seeds, white pepper and mayonnaise. Peel the potatoes and cut into 1-inch cubes. Place the still-warm pieces into the dressing and stir gently to coat. Add the broccoli, also still warm, and stir gently to coat. Add the carrots and stir gently before serving. Serve immediately or refrigerate and serve cold.

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  • Holly Jolly Sangria Pie

    Holly Jolly Sangria Pie

    recipe image

    Holly Jolly Sangria Pie

    Photo by Gina Fontana
    • Makes
      1 pie
    Ingredients

    • 1

      orange


    • 2

      green apples


    • 2

      red apples


    • 1 packet

      cranberries


    • 3-4 tablespoons

      arrowroot starch/flour


    • 1-2

      cinnamon sticks


    • 1 1/2-2 cups

      sugar


    • 3 cups

      flour


    • 1 cup

      vegetable shortening/vegan butter


    • 2 tablespoons

      sugar


    • 1/4 teaspoon

      salt


    • 12 tablespoons

      ice water

    Directions
    1. Preheat your oven to 350 degrees
    2. Cut all your fruit and add it to a sauce pan. Add the sugar and simmer over medium heat for 15 minutes stirring frequently. Let it cool while you make the crust
    3. Make your pie crust by mixing all the crust ingredients in your food processor until a dough forms. Divide the dough in half, and press half of the dough into your pie plate
    4. Pour the filling into your food processor/blender and blend until smooth
      ** NOTE: alternatively you could keep the fruit whole
    5. Use the other half of the dough to lay on top, lattice, or make a fun design!
      ** NOTE: if making this pie gluten free, the dough isn’t as easy to work with, so just be prepared for crumbling
    6. Bake for 30-40 minutes

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