Tofu Dupiaza Vegan Curry

 

A simple and spicy vegan curry that is sure to please! 

 

If you are finding yourself busy during the week, the last thing you want to do is fumble around with dinner for hours. So go ahead and give this a try! 

This curry is quick and simple and will definitely take less than 30 minutes to prepare. 

Not to mention that with the ease of cooking everything in one pot, clean up will be an absolute breeze! 

All you need to do is serve along side some rice and pre-prepared naan bread (or homemade if you have a little extra time to spare) and enjoy! 

 

Ingredients

  • 2 onions chopped
  • 2 garlic cloves sliced
  • 1 inch of ginger chopped
  • 1 block of firm tofu cubed
  • Spices:
    • 1 tsp Cumin
    • 1 tsp Ground coriander 
    • ½ tsp Turmeric
    • 1 ½  tsp Chilli
    • 1 tsp Garam Masala 
  • 1 can chopped tomatoes
  • 1 cup / 250ml veg stock
  • Handful fresh coriander chopped

 

Method

  1. Saute the chopped onion on a medium heat for 5-10mins 
  2. Add the garlic and ginger and cook for another 2-3 minutes 
  3. Add the spices cook for a further 30 seconds 
  4. Add the chopped tomatoes and stock
  5. Add the tofu and stir into the curry
  6. Cook for 10-15 mins until it has reduced and thickened
  7. Stir in the garam masala and chopped coriander 
  8. Serve with rice and bread

    ENJOY! Click the icon below to SUBSCRIBE to our YouTube Channel.

    Roasted Cauliflower Red Lentil Dahl

     

    Are you looking for a delicious vegan dinner, that you will want to make over and over again?

    Well look no further, our Roasted Cauliflower Red Lentil Dhal ticks all the boxes.

    The dhal has deep rich umami flavors, the roasted cauliflower brings the perfect spice combo and top it off with toasted cashews and a squeeze of lime and boom there it is!

    Tasty, Whole-food, Vegan Goodness!

    Ingredients 

    Roasted Cauliflower

    1 Large Cauliflower

    1 tsp Cumin Seeds 

    1 tsp Mustard Seeds

    ½ tsp Turmeric

    ½ tsp Cumin Powder

    Salt & Pepper

    1 tbsp Oil

     

    Lentil Dhal

    200g Red Lentils

    1 Red Onion Diced

    2 Garlic Cloves Sliced

    1 Chili (2/3 if you want it hot)

    30g Fresh Coriander Chopped

    3cm Fresh Ginger Diced

    1 tsp Ground Coriander

    1 tbsp Garam Masala 

    1 tsp Turmeric

    2 tsp Ground Cumin

    400ml Vegetable Stock

    100g Spinach

    1tbsp Oil

    Handful of Cherry Tomatoes

    Handful of Cashews

     

    Method

    1. Preheat the oven to 200°C
    2. Chop the cauliflower into small florets
    3. Put the oil and the spices into a mixing bowl and mix with the cauliflower to fully coat. 
    4. Put the cauliflower into a baking tray and set aside.
    5. Prepare the veg for the dhal.
    6. Add the onion to the saucepan with oil and cook for a few mins to soften, then add the chilli, garlic, ginger and coriander and cook for a further 5mins.
    7. Add all the spices and cook for 30 seconds 
    8. Add the lentils and chopped tomatoes stir to combine, then add the coconut milk and stock. 
    9. Stir and let simmer for 20 mins, stirring occasionally to avoid sticking 
    10. At this time put the cauliflower in the oven for 20mins as well
    11. After 10mins, when it has thickened, put in the cherry tomatoes and spinach and cook for the last 10mins. Taste and season as desired.
    12. Toast the cashew nuts on a low heat in a saucepan. 
    13. Take the dhal off the heat and add the juice of half a lime.
    14. Take the cauliflower out of the oven.
    15. Dish up the dhal at the base and the cauliflower on top, then top with toasted cashews and a few coriander leaves.

    ENJOY! Click the icon below to SUBSCRIBE to our YouTube Channel.

    Smoked Maple Butternut Squash Buddha Bowl

    Butternut Squash Buddha Bowl

     

    A vegan staple, the Buddha bowl – bursting with flavour, full of nutrients and best of all it is simple to make!

    The pairing of maple roasted butternut squash and balsamic beets is a match made in heaven!  

    Ingredients

    1 Butternut squash

    2 Beetroot 

    Handful Spinach

    Hummus

    Tender stem Broccoli

    100g Couscous (50g per person)

    Handful Cherry tomatoes

    1cup Shredded Red cabbage

    Sunflower Seeds

    2 Tbsp Oil

    1 tsp balsamic vinegar

    1 tsp soy sauce

    1 Tbsp Maple syrup

    1 tsp Smoked paprika

    1 tsp Cayenne pepper

    Salt & Pepper

     

    Method

    1. Peel and dice the squash, add the squash and the oil to the bowl, toss to coat in oil then add the smoked paprika, cayenne pepper, maple syrup, salt and pepper and toss to coat.
    2. Put the squash in a baking tray into the oven at 220°C for 30mins
    3. Put the red cabbage into a saucepan with 1 Tbsp of red wine vinegar and cook until tender – add water if necessary
    4. Chop the beets into quarters and add the balsamic vinegar and soy sauce with a pinch of salt and pepper
    5. Prepare the couscous
    6. Steam the broccoli
    7. Add each part to a bowl with a dollop of hummus and a sprinkle of seeds

     

    ENJOY! Click the icon below to SUBSCRIBE to our YouTube Channel for even more recipes!. Or follow us on Instagram and Facebook for daily inspiration! 

    Quick and Easy Black Bean & Sweet Potato Burgers- Ricky’s Vegan Recipes

     

    VEGAN – Quick and Easy Black Bean & Sweet Potato Burgers- Ricky’s Vegan Recipes

    Like, share, and don’t forget to subscribe on YouTube for more tasty vegan recipes!

    ______________
    INGREDIENTS
    ______________

    1 large sweet potato
    250g rice
    1 tin of black beans
    1 large red onion
    2 garlic cloves
    1 chili
    20g breadcrumbs
    2 tbsp plain flour
    1 tsp cumin
    1 tsp smoked paprika
    ½ tsp cayenne pepper
    1 tsp black pepper
    A good pinch of salt
    – – – – – – – – – – – – – – – – – – –
    Burger buns
    Vegan Mayo
    Chipotle paste
    Avocado
    Tomato
    Jalapeños
    Spinach

    ________________
    Method
    ________________

    1. Prepare the rice

    2. Cube and bake the sweet potato until soft, about 30mins at 180°C.

    3. Dice the onion, slice the chili and garlic and fry until soft.

    4. Add the cooked sweet potato, rice, and the onion, garlic, chili mixture to the food processor, along with the spices and flour and blitz until it has combined into a thick paste.

    5. Form the burger patties ready to fry.

    6. Add oil to a pan on a medium to high heat and fry the burgers for 3-4 minutes and then flip for the same on the other side – you should get a nice browning on these.

    7. Slice your buns and grill them, to get a good crunch, and then build up your burger however you like we used spinach, tomatoes, jalapeños, avocado, chipotle mayo (make it with chipotle paste and vegan mayo) and served with a side of chips.

    ENJOY!

     

    Quick and Easy Black Bean & Sweet Potato Burgers- Ricky’s Vegan Recipes

     

     

    ENJOY! Click the icon below to SUBSCRIBE to our YouTube Channel.

    Stop feeling guilty and do something about it!

    Lockdown Fitness Guilt

    Reports are showing that our activity levels are decreasing and that over half the population is feeling guilty about not exercising more during the COVID19 lockdown.

    Sure, the initial workout numbers were high at the start of lockdown. Everyone was excited and we had celebrity trainer, Joe Wicks, doing his morning PE on the daily. New Online Fitness communities were popping up everywhere you looked and ZOOM workouts became the norm. It was all very exciting and it seemed the silver lining of all the restrictions may have been the spike in daily activity levels and the sudden priority of personal fitness our nations so desperately needed. 

    People were feeling invigorated, SO WHAT HAPPENED? I mean even our friend Joe quickly dropped his daily dose of PE appearances. 

    Well here is what happened. Remember my post about Motivation & Routine?

    Rule number 1… Plan! Did we have a plan? Or were we just going to do online workouts during lockdown. That plan seems a little too vague. 

    Rule number 2 …  Keep it Varied. Many of these online workouts were breaking our incredibly important rule number 2, keep it varied!  Watching the same old dull routine and going through the motions is not only incredibly boring, but it doesn’t do much for improving our fitness levels.

    Rule number 3 … Make it a priority! There is no accountability when it comes to meeting Joe Wicks at 9am, I mean he’s not going to give you a call if you sleep in. Or what about all those recordings you were going to follow on YouTube, they are always there so what was making you prioritise them now when you can always watch it later… No sense of urgency and no accountability, equals no priority. 

    Rule number 4 … No Excuses! Again, these excuses come a whole lot easier when we are following a free online program and there is no sense of accountability. 

    Rule number 5 … Have a why? Were we just starting in a routine because quarantine sounded like a good time for change? Or were we digging deep and thinking about WHY! Yes this is a great time to change, but we won’t commit without reason. 

    If you are one of many who are feeling guilty about your lack of exercise during lockdown or any other time, I encourage you to STOP immediately. There is no sense feeling guilty about who we were or what we did yesterday. However, I challenge you to make a change and embrace it. Take that next step in your fitness journey. Click here and schedule a free no-obligation call with me and let’s talk through your goals and your current barriers. We will work together to come up with a plan for you to get you where you want to be. We will work together to introduce fitness into your life in a lasting and sustainable way that will bring about transformative change inside and out!

    Change is hard, but necessary and it is a hell of a lot easier when you have the knowledge and support from someone who has been there before. 

    Get in touch today! 

     

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