Tofu and Mushroom Enchiladas

Vegan Tofu and Mushroom Enchiladas

 

PRIOR TO BEGINNING: 

Preheat the oven to 200C

You will need:

  • Blender
  • Caseerole Dish
  • Large Frying Pan
  • Large saucepan
  • Tofu Press or some books and a cloth will work*
  • Cheese Grader

INGREDIENTS

FOR THE ENCHILADAS

2 onions

1-2 fresh chilis if you like spicy

300g Mushrooms*

1 Block of extra firm tofu, pressed and drained*

1 tsp Paprika (Heaping Tsp)

½ tsp Chili Powder (Optional)

4 – 6 Wholewheat Tortilla Wraps (Dependent on size and how full you want them)

 

*Can substitute tempeh, jackfruit or any meat substitute – All work well

 

FOR THE SAUCE

3 TBSP hot sauce

3 – 4 Tomatoes or a handful or two of cherry tomatoes

3 TBSP Tomato Paste

2 Garlic Cloves

2 – 3 TBSP Oil

1 tsp Cumin

150ml water

2 tbsp gram flour or sub normal flour

1 tsp Paprika

Salt and pepper to taste

 

FOR THE TOPPING

250g grated plant-based cheese

Drizzle of hot sauce

A sprinkle of fresh coriander leaves

 

Make the sauce

  • Place all of the sauce ingredients into a blender and blend until smooth.
  • Pour the mixture into a pan over a medium heat and bring to a boil.
  • Once boiling, turn down the heat and simmer for 5-6 minutes until thickened.

Cook the filling

  • Peel and slice the onion
  • Slice or dice the mushrooms and a fresh chili or two
  • Drain and crumble the tofu.
  • Place a large pan over a medium heat and add a drizzle of olive oil.
  • Once warm, add the sliced onions and a pinch of salt.
  • Mix well and cook for 5-10 minutes until soft
  • Add the chili(s) and cook for another minute or so
  • Once soft, add the mushrooms and crumbled tofu and cook for another 10 minutes.
  • Add the paprika and cook for 1 minute, then spoon in 5 tablespoons of the enchilada sauce.
  • Heat the sauce through the mixture for a couple minutes until all the goodness soaks in

Assemble the dish

  • Pour half of the sauce onto the bottom of a baking dish and top with a good amount of grated cheese.
  • Spoon equal amounts of the cooked mushroom and tofu mixture into each tortilla and wrap up each one before placing in casserole dish and topping with the remaining sauce. 
  • Once you have all of the wrapped tortillas in a line in the pan, top with the rest of the sauce and sprinkle over the remaining cheese and cook in the oven for 20 minutes.

Time to serve

  • Once cooked, remove the dish from the oven and drizzle with hot sauce.
  • Sprinkle with some black pepper and garnish with coriander leaves.

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Tempeh Stuffed Peppers

High Protein Vegan Tempeh Stuffed Peppers

 

Yum! What a delicious dish. 

It’s like a taco packed into a little sweet vessel of pepper. 

Ingredients

  • 1 – 2 tsp olive oil
  • 2 red onions
  • 4 garlic cloves
  • 2 chilis
  • 1 Head of Cauliflower
  • 3 TBSP Soy Sauce
  • 1/2 Lime Squeezed
  • Salt and pepper to taste
  • 1 Pack of Tempeh
  • 5 Red Peppers
  • Handful of Corn
  • Some Baby Tomatoes
  • Smoked paprika
  • Cumin
  • Chilli Powder
  • Dash Cayenne Pepper

 

Directions

  1. Prepare your vegetables, dice onions, one pepper, chop garlic and chilis, get the corn and tomatoes ready and set all of it to the side. 
  2. Grate cauliflower down into rice size pieces using a cheese grater or a food processor on a pulse setting.
  3. Cut your remaining 4 onions and de-seed them, ready to be stuffed. 
  4. Marinate your tempeh in 3 TBSP of soy sauce and the juice from half a lime. Ground up tempeh or bite-size chunks depending on preference.
  5. Heat oil in a pan and fry your garlic, onions and chili. 
  6. Add seasonings and fry until fragrant. 
  7. Add in your remaining veg and cook until softened before adding in your cauliflower rice. 
  8. Salt and Pepper to taste. 
  9. Stuff your peppers and bake in the oven for 25 – 30 minutes at 160 degrees
  10. Remove the peppers and top with grated vegan cheddar then bake for an additional 10 minutes or until the cheese is fully melted. 
  11. Serve and Enjoy! 

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Creamy Vegan Tofu Mushroom & Broccoli Alfredo

Our perfect protein packed Vegan Alfredo! 

 

Our new creamy broccoli and mushroom tofu pasta is the perfect mix of comfort and cozy as we head into what is hopefully, the last few weeks of winter. 

And unlike some other vegan cream sauce recipes, this one is quick and easy with no need for soaking any cashews to get that rich and thick sauce that will have everyone thinking it’s dairy. 

Instead, we have opted for a creamy silken tofu base which is perfect for getting in some extra protein and blended together with a little stock and spices, it’s absolutely delicious! 

Feel free to experiment with this dish too… we used broccoli and mushrooms, but we know not everyone is a fan of mushrooms, so why not opt for some butter beans instead… not a fan of broccoli? Throw in some peas or some asparagus… the possibilities are endless when it comes to this plant-based creamy pasta dish.

Simply follow our recipe below and prepare yourself for a delicious protein-packed vegan pasta dish that is sure to please!

Ingredients

  • 1 – 2 tsp olive oil
  • 2 red onions
  • 4 garlic cloves
  • 2 chilis
  • 250ml vegetable stock
  • 1 carton silken tofu
  • 2 tbsp dijon mustard
  • salt and pepper to taste
  • 1/4 cup nutritional yeast
  • pasta of choice (we recommend red lentil or edamame pasta for added protein)
  • 200g broccoli
  • 200g mushrooms

 

Directions

  1. Pan fry onion, garlic and chilli peppers
  2. Add fried onions, garlic and chilli to blender, along with dijon mustard, nutritional yeast, salt, pepper, vegetable stock, and silken tofu. Blend to creamy consistency.
  3. Meanwhile boil and prepare your pasta, do not cold rinse. Cold rinsing will prevent the sauce from sticking the pasta.
  4. Also while making the sauce you can start to prepare your broccoli and mushrooms in a frying pan with some garlic and diced onion
  5. Once your broccoli and mushrooms are tender you are ready to add your sauce into the mix
  6. Fry everything together on a medium heat until the sauce begins to thicken (about 3 minutes or so)
  7.  Finally, add your finished sauce and vegetables to your pasta and enjoy your protein rich savory dinner!

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Vegan Green Bean Casserole

 

Vegan Green Bean Casserole! The Thanksgiving Classic Recreated (Cruelty-Free).

 

A delicious vegan take on a classic Thanksgiving side dish! Green Bean Casserole!

Traditionally made with the classic Campbell’s Cream of Mushroom soup, we have swapped this for a homemade base that leaves out the dairy. Not only is this super easy and cruelty-free, but it is a much healthier version as well.

If you like this, be sure to check out our Tempeh Roast video for ideas on the main course.

So go ahead and give this tasty meal a try

 

*** Side note *** We would love to see how you get on, so please feel free to tag us on instagram or facebook in all your vegan creations! 

Prep: 5 mins 

Cook: 20 mins

Total: 25 mins

Servings: 6 servings

Ingredients

  •  800g fresh green beans (pre trimmed is best)
  • Sea salt and black pepper
  • 1 tbsp olive oil
  • 1 medium red onion (diced)
  • 2-3 cloves garlic (minced)
  • 1-2 chillis (optional)
  • 200g chopped mushrooms
  • 2 tbsp plain flour
  • 200ml vegetable stock 
  • 250ml unsweetened almond milk
  • 1 Teaspoon or so of Oregano
  • A few good handfuls of crispy fried onions

 Instructions

  1. Preheat oven to 200 °C.
  2. NOTE: If you like the Green Beans to have a crunch leave as is, but if you prefer a little more soft, pre-boil about 5 minutes and continue
  3. Prepare the sauce. In a large saucepan over medium heat, add olive oil and red onions, garlic and chillis if using.
  4. Season with salt and pepper and stir, cook for 3-5 minutes.
  5. Add mushrooms and season with a bit more salt and pepper, cook until lightly browned.
  6. Sprinkle in flour and mix, to coat the veg, then slowly add in vegetable stock, whisking as you pour to incorporate.
  7. Add almond milk and whisk. Season with a touch more and bring to a simmer to thicken. 
  8. Cook for 5-8 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
  9. Place the green beans in a oven dish, remove the sauce from the heat and cover the green beans, top this with the fried onions to completely cover the green beans and transfer to the oven.
  10. Bake for 15 minutes, or until warmed through and the onions are slightly browned on top and your ready to serve

 

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Turmeric Tempeh Fried Rice

 

Turmeric Tempeh Fried Rice! A Protein-Packed Vegan Delight.

A delicious protein-packed recipe that is sure to please! Our Turmeric Tempeh Fried rice is packed with bold flavor and a variety of nutritious vegan goodness. 

Turmeric alone boasts a range of benefits and is not only a potent anti-inflammatory but also a powerful antioxidant! 

So go ahead and give this tasty meal a try!

*** Side note *** We would love to see how you get on, so please feel free to tag us on instagram or facebook in all your vegan creations! 

Prep: 5 mins 

Cook: 20 mins

Total: 25 mins 

Servings: 4 servings

Ingredients

  • 2 TBSP Olive Oil
  • 1 Diced Red Onion
  • 1 Red Chili
  • 3 Cloves Garlic
  • 3-4 Green Onions 
  • 3 TSP Ground Tumeric
  • 200G of Tempeh, Cubed
  • 1 Cup Frozen Peas
  • ½ Cup Frozen Corn
  • 2 Red Bell Peppers, Diced or Sliced
  • 2 Cups Loosely Packed Spinach
  • 2 TBSP Soy Sauce
  • 1 1/2 Cups Cooked Brown Rice
  • Salt & Pepper
  • Top With Siracha to Serve

Instructions

  1. Place a large skillet over medium heat and add the oil. 
  2. Once warm, add the red onion, garlic, chili and a little salt and pepper. Fry until onions become translucent.
  3. Next, add the turmeric and cook for a couple of minutes before adding the Tempeh. 
  4. Continue to add the Tempeh ensuring that every piece is nicely coated with Tumeric.
  5. After a couple of minutes, add in all the remaining veg and cook for an additional couple of minutes before adding in the cooked brown rice. 
  6. Taste and salt and pepper as desired. 
  7. Once the dish is heated all the way through it is ready to be served! Top with hot sauce and Enjoy.

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    Tik Tok Feta Pasta Bake, Vegan Style!

     

    The Viral Tik Tok Feta Pasta Bake, VEGAN style!

    This recipe is stolen straight from TIK TOK and it is super easy and super tasty. 

    Just boil some pasta, throw some ingredients in the over, mix together and PRESTO, a delicously cheesy vegan dinner.

    *** Side note *** We would love to see how you get on, so please feel free to tag us on instagram or facebook in all your vegan creations! 

    Ingredients 

     

    • 1 red onion chopped
    • 2 – 3 Chilis
    • 12 small vine tomatoes or 22 oz/600 g cherry tomatoes
    • 1 block of vegan feta cheese (200 g)
    • 1/4 (60 mL) cup olive oil
    • 4 cloves garlic, peeled and left whole
    • 1 tsp dried oregano
    • 1/2 tsp dried chili flakes
    • 450-500g (16 oz) pasta (we used lentil pasta for extra protein)
    • 1/4 cup fresh basil, ribboned or roughly chopped
    • Salt and pepper to taste

    Method 

    1. Preheat your oven to 400F (200C)
    2. In a large casserole dish,  place the block of vegan feta in the centre of the pan. Add the tomatoes, garlic cloves, chilis and your seasonings. 
    3. Now drizzle with oil, then bake for about 25-30 minutes until the tomatoes are well blistered and feta is soft and kind of half-melted.
    4. Meanwhile, in a large pot of boiling water, cook your pasta until desired al-dente and drain.
    5. Use a fork to mash the tomatoes, garlic, and break up the feta and mix to get a creamy, tomatoey-sauce. Add the pasta and mix well, then add salt and pepper to taste.
    6. Enjoy!

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