Brown Girl Vegan

Author: ramyaramesh3007

  • Red Pepper Sundried Tomato Fettuccine

    Red Pepper Sundried Tomato Fettuccine

    This luscious, creamy, tangy and flavourful pasta sauce tossed with fettuccine and garnished with vegan parmesan is delicious!

    This SUPER CREAMY red bell pepper sauce is a life changing and healthy, flavourful sauce base that you can make for lunch or dinner. It also works really well as meal prep.

    The sauce is made with simple pantry friendly ingredients like smoky roasted red bell peppers, tangy sundried tomatoes, nutritional yeast for cheesiness and walnuts for that hint of nuttiness. If you are a vegan or transitioning into a vegan-friendly diet, all of these ingredients really add flavour and come in handy for many vegan dishes.

    You can also add vegetables of your choice – I’ve added spinach and more sun dried tomatoes. I also topped it with my homemade vegan parmesan made with cashews and spices.

    This is friendly for the gut because it’s allium free (no onion and garlic) but depending on your tolerance, this may vary. Remember to peel off the skins from the red bell pepper because they may cause some irritation too!

    Ingredients You Need

    • pasta of choice – any pasta works for this recipe! Except orzo, that might require a different cooking time and method.
    • red bell peppers – you can roast them in the oven, but I find roasting on a pan much faster!
    • sun dried tomatoes – these are key to the flavour of this dish
    • tomato paste – to add colour and tangy flavour of tomatoes
    • walnuts – you can sub this with cashews or cashews!
    • nutritional yeast – to add cheesiness to the pasta sauce
    • chili flakes – because a little spice would go a long way
    • lemon juice – to add tanginess
    • hing – an allium substitute, you just need a pinch!
    Print Recipe
    5 from 1 vote

    Red Pepper Sundried Tomato Fettuccine

    This luscious, creamy, tangy and flavourful pasta sauce tossed with fettuccine and garnished with vegan parmesan is delicious!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course, Sauce
    Cuisine: Fusion
    Keyword: pasta, pasta recipes
    Servings: 2

    Ingredients

    • 2 servings pasta (4 fettuccine pasta bunches)
    • 1/4 cup sundried tomatoes
    • 1 tbsp sundried tomatoes
    • 1 tbsp tomato paste
    • 1 red bell pepper
    • 1/4 cup walnuts
    • 1 tsp chili flakes
    • nutritional yeast
    • hing
    • lemon juice
    • salt
    • black pepper
    • pasta water

    Vegetables

    • 1 cup mini king oyster mushrooms
    • 1.5 cups spinach
    • 2 tbsp vegan parmesan
    • olive oil

    Instructions

    • Prepare your desired pasta according to package instructions.
    • Cut the red bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side down on your pan.
    • Roast them for a few minutes until they are cooked.
    • Add the pasta sauce ingredients to a blender – roasted red bell pepper, 1/4 cup sundried tomatoes, tomatoes, walnuts, chili flakes, nutritional yeast, lemon juice, hing, salt, black pepper, pasta water and blend until smooth.
    • In a large pan, heat the olive oil over medium heat. Add king oyster mushrooms and sauté until cooked – about 5 minutes.
    • Add the sauce back onto the pan, sun dried tomatoes and pasta water.
    • Finally, mix in some spinach until fully cooked.
    • Remove the skillet from heat and garnish with vegan parmesan.
  • Vietnamese Tomato Tofu

    Vietnamese Tomato Tofu

    This easy, saucey tofu dish topped with scallions is savoury, tangy and perfect when paired with hot rice! It’s naturally high in protein, gluten free and plant based.

    Vietnamese tomato tofu, also known as “Đậu Sốt Cà Chua” in Vietnamese, is a flavourful and comforting dish that combines tofu with a rich tomato sauce infused with soy sauce.

    This is one of the easiest tofu recipes I’ve ever made and surprised that I’ve never come across it in mainstream Vietnamese cuisine even back when I was not vegan. This ought to be served in restaurants!

    But even if they aren’t, they’re so simple to whip up at home in just under 30 minutes. The process is even more quick if you’ve already pan fried your tofu.

    What Ingredients Do I Need?

    • extra firm tofu – this is the best type of tofu for this dish so it doesn’t break apart. I get my tofu fresh from the market or you can use packaged or pre-fried tofu as well.
    • tomatoes – the more red the tomatoes, the brighter the colour of the dish will be! These red tomatoes have the right balance of acidity and sweetness.
    • shallot and scallions – to add flavour to the dish.
    • seasoning – tomato paste, light soy sauce, vegan fish sauce
    • sweetener – to balance the acidity. I always use coconut sugar as the refined sugar free option!

    Gluten Free Substitutions

    Ensure vegan fish sauce is gluten free. Use tamari or gluten free soy sauce in place of regular soy sauce.

    Allium Free Substitutions

    Instead of shallots and spring onions, substitute with chopped cilantro.

    Print Recipe

    Vietnamese Tomato Tofu

    This easy, saucey tofu dish topped with scallions is savoury, tangy and perfect when paired with hot rice! It's naturally high in protein, gluten free and plant based.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Asian, Vietnamese
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    • 1 block extra firm tofu 250 – 300g
    • 5 medium tomatoes 10 small tomatoes
    • 1 shallot
    • 2-3 stalks spring onions
    • 1 tbsp tomato paste
    • 1 tsp vegan fish sauce
    • 1 tbsp light soy sauce
    • 1 tsp salt
    • 1 tsp coconut sugar
    • 1/3 cup water
    • olive oil for frying

    Instructions

    • Cut tofu into squares. Pan fry tofu in olive oil until crispy.
    • Heat oil in a large skillet or wok over medium heat or use the remaining oil from frying tofu.
    • Add the sliced shallots and and white part of scallions to the skillet and sauté until fragrant and translucent, about 2-3 minutes.
    • Add the diced tomatoes to the skillet and cook until they start to break down and release their juices, about 5 minutes.
    • Stir in the tomato paste, light soy sauce, vegan fish sauce, sugar, salt, and black pepper, mixing well to combine.
    • Add the cubed tofu to the skillet, gently stirring to coat the tofu with the tomato mixture.
    • Pour in the water, then reduce the heat to low and simmer for about 10-15 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
    • Taste and adjust seasoning if needed, adding more salt, sugar, or soy sauce according to your preference.
    • Once the sauce has reached your desired consistency, remove the skillet from heat.
    • Serve the Vietnamese tomato tofu hot, garnished with chopped green onions with hot fluffy rice. Enjoy!

    Notes

    You can customise this dish by adding other ingredients like bell peppers, mushrooms, or even tempeh to suit your taste preferences. 
  • Viral Smashed Roasted Potato Salad

    Viral Smashed Roasted Potato Salad

    If a creamy potato salad had a baby with the viral smashed potatoes, the combination would be this out of the world roasted potato salad. It’s also dairy and gluten free!

    If you’ve seen the hype over crispy smashed potatoes, I’m here to tell you that it’s worth every bit of your time making it. It’s just too!! good!!

    This recipe is one of my favourites because it’s easy, definitely tastes like a potato salad and is super creamy, herby and tangy WHILE also being mega crunchy from the smashed potatoes! It’s addictive and refreshing at the same time.

    And without peeling the potatoes, this also instantly becomes a no waste recipe. Using fresh herbs makes a whole lot of difference with the flavour too! However, you can still use dried herbs, still tastes superb.

    If you love potatoes, you also must check out my Vegan Crispy Parmesan Potatoes recipe. And since the focus of these recipes are potatoes, these recipes are entirely gluten free too!

    Tips to Make the Best Potato Salad

    Boiling Time for Potatoes

    Take note of the boiling time for potatoes – we don’t want to undercook or overcook it! I just add some water to pot, placed it on heat, added some salt before tossing in the baby potatoes. Par boil for 5-8 minutes. Then, check to see if your fork goes through the potatoes. Drain and keep them aside.

    The keys to this crisp are definitely smashing them flat enough that they don’t break and baking them long enough to get that crisp. Not only that, you have to PAR BOIL them to allow them to get crispy on the outside. If you skip this step, chances are that the outside skin remains rough and you won’t get that crunchiness. 

    Slice and Garnish Right

    Mix your dressing ingredients in a bowl. Smash your baby potatoes onto a baking tray and roast them until crispy. Don’t forget to garnish with fresh herbs! I used chopped chives and fresh dill.

    This recipe is also gluten free! Just a friendly reminder to check if the vegan mayonnaise brand you use is gluten free as well!

    If you’re in for an Indian Twist on smashed potatoes, check out my Crispy Smashed Potato Chaat recipe.

    Ingredients You Need

    • baby potatoes – these are the easiest to be smashed and roasted. They also look really cute!
    • olive oil – be generous with the olive oil for this recipe as it determines the crunch factor.
    • vegan mayonnaise – I use vegan kewpie mayo, other brands I love are Heinz or you could make them at home too!
    • dijon mustard – adds the sharpness to the salad
    • vinegar – adds acidity. You can substitute this with lemon juice!
    • dill pickles – potato salad = pickles
    • celery – adds a lovely crunch to the salad, alongside the crispy potatoes!
    • herbs – chives and fresh dill are a must! You can use dried dill too.
    • seasoning – salt and smoked paprika
    Print Recipe
    5 from 1 vote

    Vegan Smashed Roasted Potato Salad

    If a creamy potato salad had a baby with the viral smashed potatoes, the combination would be this out of the world roasted potato salad. It's also dairy and gluten free!
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Appetizer, Main Course
    Cuisine: American, Fusion
    Keyword: salad, salad recipes
    Servings: 4

    Ingredients

    • 15-18 baby potatoes
    • 1 tsp salt
    • 3 stalks celery diced
    • 3 stalks fresh dill
    • 3 tbsp chives
    • 1/2 cup vegan mayonnaise
    • 1/2 tbsp dijon mustard
    • 2 tsp apple cider vinegar or rice wine vinegar / white vinegar
    • 3 tbsp diced pickles
    • 1/2 tsp salt
    • 1/2 tsp smoked paprika
    • 1/4 tsp smoked paprika

    Instructions

    • Add some water to a boiling pot, place it on heat, and add some salt. Wash potatoes thoroughly.
    • Preheat the oven at 200C.
    • Toss in the baby potatoes, par boil for 5-8 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
    • Drizzle olive oil onto baking tray and line the tray with the potatoes.
    • Smash the potatoes with a glass cup or your palm. Press them gently so they do not break.
    • Drizzle more oil onto the potatoes. Bake for 25-30 minutes flipping them halfway. Keep a close eye to ensure they don't burn.
    • Mix your dressing ingredients in a bowl – vegan mayonnaise, dijon mustard, apple cider vinegar, finely chopped celery stalks, chives and dill (Reserve some for garnish).
    • Add potatoes into the sauce mixture and toss evenly. Garnish with chives, dill and smoked paprika. Serve!
  • Spicy Jalapeno Rocket Pesto

    Spicy Jalapeno Rocket Pesto

    I’m not kidding when I say – this is one of the most flavourful and fresh pesto pasta recipe! Paired with turmeric tofu, you can make this gluten free and oil free without compromising on deliciousness.

    This unique pesto recipe features the peppery flavour of arugula in a creamy pesto sauce. Paired with flavourful pan-fried turmeric tofu, this meal is complete with herbs, spices, vegetables and protein. You can also pair this with a side salad or a crispy piece of sourdough.

    With a million pesto recipes out there, I’m not going to convince you mine is the best. However, it’s one of my favourite versions of pesto and it can be made gluten free and gut-friendly. In a way, it’s an allergen-free recipe that does NOT compromise on taste.

    Made with simple ingredients like rocket leaves, basil, lemon juice, and walnuts, this vegan version includes nutritional yeast sundried tomatoes for that extra oomph. We also use hing (asoefitida) here in place of alliums but if you are tolerant, you can substitute it with 1 to 2 fresh cloves of garlic.

    What Ingredients Do I Need?

    • any pasta – I used bucatini. Spaghetti, linguine and angel hair would be good options too!
    • rocket leaves – I use locally sourced rocket or mizuna leaves from Greenhood (not affiliated)
    • basil – what is pesto without basil?
    • walnuts – substitute with cashews or pine nuts
    • jalapeno – you can substitute this with half a green chili or 1-2 tsp chili flakes
    • nutritional yeast or vegan parmesan – to add a cheesy flavour
    • lemon juice – for acidity
    • salt
    • extra virgin olive oil – you can keep this out if oil free
    • extra firm tofu – to make an easy pan fried turmeric tofu
    • spices – hing, turmeric, garam masala, salt

    I use a wheat-based pasta for this recipe but a gluten free version tastes almost exactly the same. For gluten free pasta options, I love anything that is made with brown rice due to the similarity in texture and taste. You can opt for your favourite gluten free pasta in this recipe.

    I also heard that some nutritional yeast brands contain gluten. The one I use by Bob’s Red Mill doesn’t, but do be extra careful if you are gluten intolerant.

    Print Recipe

    Spicy Jalapeno Rocket Pesto

    I’m not kidding when I say – this is one of the most flavourful and fresh pesto pasta recipe! Paired with turmeric tofu, you can make this gluten free and oil free without compromising on deliciousness.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta, pasta recipes
    Servings: 2

    Ingredients

    • 1 cup rocket leaves
    • 1/2 cup basil
    • 2 tbsp walnuts (7-8)
    • 1 jalapeno
    • 2 tbsp nutritional yeast
    • 1 tbsp vegan parmesan
    • 1 tbsp lemon juice
    • 1/2 tsp salt
    • 3 tbsp olive oil
    • 8 sun dried tomatoes
    • 1/2 cup pasta water

    Turmeric Tofu

    • 150 g extra firm tofu
    • 1/4 tsp turmeric
    • 1/2 tbsp garam masala
    • pinch hing
    • salt

    Instructions

    • Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente.
    • Drain the cooked pasta, reserving about 1/2 cup of the pasta cooking water, and set aside.
    • In a food processor or blender, combine the rocket, basil, walnuts, jalapeno, nutritional yeast, vegan parm, lemon juice, salt, and olive oil. Add a splash of
    • Blend until smooth.
    • Cut the extra firm tofu into small cubes.
    • To a pan, add olive oil and spices: hing, turmeric and garam masala. Add the tofu onto the pan and pan fry until crispy.
    • Keep the tofu aside. Add oil and 5 chopped sun dried tomatoes. Saute for a few minutes.
    • Toss the cooked pasta with the rocket pesto until the pasta is evenly coated.
    • Serve the rocket pesto pasta warm, garnished with turmeric tofu and more sun dried tomatoes. Enjoy!
  • Taiwanese Popcorn Tofu

    Taiwanese Popcorn Tofu

    This bite-sized street snack is crispy, addictive, dusted with spices and tossed with crisp basil leaves – it’s so popular in Taiwan for a reason!

    Taiwanese fried chicken, also known as “Taiwanese popcorn chicken” or “salt and pepper chicken” emerged in Taiwan recently and quickly became a popular street food and night market staple!

    The dish typically consists of bite-sized pieces of chicken (in this recipe, tofu), often marinated in a mixture of soy sauce, shaoxing wine and various spices, then coated in a flour mixture before being deep-fried until crispy. It’s often served with a dusting of seasoning, such as salt, pepper, or a blend of spices, adding a savoury and aromatic flavour.

    In this recipe, we use frozen and thawed tofu to get a springy texture. This dish is entirely vegan and gluten free as we’ll be using tapioca starch to fry off the bites.

    What Ingredients Do I Need?

    • extra firm tofu – freeze the tofu overnight and thaw in microwave for about 2 minutes. Squeeze out and drain excess water to get a springy texture.
    • light soy sauce and shaoxing wine – to marinate the tofu
    • 5-spice powder – a blend of spices like star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds
    • white pepper – has a more milder and smoother flavour compared to black pepper
    • corn starch
    • tapioca starch
    • thai basil leaves
    • seasoning – 5-spice powder, white pepper, salt and paprika
    Print Recipe

    Taiwanese Popcorn Tofu

    This bite-sized street snack is crispy, addictive, dusted with spices and tossed with crisp basil leaves – it's so popular in Taiwan for a reason!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Fusion, Taiwanese
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    • 1 block extra firm tofu 200-250g
    • 3 tbsp light soy sauce
    • 2 tbsp shaoxing wine
    • 2 tsp five spice powder
    • 1/4 tsp white pepper
    • 2 tbsp corn starch
    • 3/4 cup tapioca starch
    • 1.5 cups thai basil leaves

    Seasoning

    • 1/2 tsp five spice
    • 1/2 tsp white pepper
    • 1/2 tsp salt
    • 1/2 tsp paprika

    Instructions

    • In a bowl, combine soy sauce, Shaoxing wine, five-spice powder, white pepper, salt and corn starch. Add the tofu pieces to the marinade and mix until well coated.
    • Cover and refrigerate for at least 20 minutes, or up to 4 hours – overnight for best flavour.
    • In a shallow dish or bowl, add tapioca starch. Heat oil in a pan.
    • Remove the marinated tofu from the refrigerator. Dredge each piece of chicken in the flour mixture until evenly coated, shaking off any excess flour.
    • Carefully lower the pieces into the hot oil, in batches, to avoid overcrowding the fryer. Fry for 5-6 minutes, or until golden brown and cooked through, stirring occasionally for even cooking.
    • Toss in basil leaves and fry until crisp.
    • Once cooked, use a slotted spoon or spider strainer to remove the tofu from the oil and transfer to a paper towel-lined plate to drain excess oil.
    • While still hot, mix together ground spices and sprinkle that over the fried tofu. Add fried basil leaves for extra flavour.
    • Serve the Taiwanese popcorn tofu hot as a snack or appetizer.
  • Creamy Lemon Orzo with Tofu Salmon

    Creamy Lemon Orzo with Tofu Salmon

    This dreamy creamy lemon orzo pasta paired with a crispy pan-fried tofu salmon is a delicious vegan and dairy free dinner idea!

    This creamy lemon orzo is one of my go-to meals when I’m cooking dinner for a group of friends. Picture a tangy and velvety sauce infused with lemon zest and juice with a citrusy flavor that cuts through the richness of the creamy base. Paired with orzo and pan-fried tofu salmon, the entire meal is perfection.

    Orzo is traditionally made from semolina flour, which gives it a slightly chewy texture when cooked. Orzo is incredibly versatile and can be used in a variety of dishes, from soups and salads to pilafs and casseroles. This dish is somewhat like a risotto since the texture mimics rice.

    It cooks relatively quickly and absorbs flavours well, making it perfect this creamy lemon orzo, where it can soak up the delicious sauce while still maintaining its own unique texture. When paired with the crispy tofu salmon, the umaminess is unreal!

    What Ingredients Do I Need?

    Creamy Lemon Orzo

    • orzo – you definitely need orzo but you can also use risotto rice instead. Cooking time might vary depending.
    • extra virgin olive oil – I use this as a oil base for everything due to the availability of healthy fats
    • lemon – to get lemon juice and lemon zest
    • dried and fresh herbs – for a balances of earthiness and herb-infused flavours
    • capers
    • coconut milk – to add richness and creaminess
    • aromatics & seasoning – minced garlic, vegetable stock cube

    Tofu Salmon

    • extra firm tofu – this gives the best texture for salmon
    • small beetroot – to give the ‘salmon’ its pink colour
    • miso paste – for umami and saltiness
    • nori sheet – for umaminess and fishy flavour
    • lemon juice and rice vinegar – to add acidity
    • capers
    • mushroom seasoning
    Print Recipe

    Creamy Lemon Orzo with Tofu Salmon

    This dreamy creamy lemon orzo pasta paired with a crispy pan-fried tofu salmon is a delicious vegan and dairy free dinner idea!
    Prep Time1 hour
    Cook Time30 minutes
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Fusion, Italian
    Keyword: pasta, pasta recipes
    Servings: 2

    Ingredients

    Creamy Lemon Orzo

    • 1 cup orzo
    • 2 cups water
    • 2 tbsp olive oil
    • 1 tbsp lemon juice
    • 1 tsp lemon zest
    • 1 cube vegetable stock
    • 2 tsp dried herbs
    • 200 ml coconut milk
    • 1 tsp capers
    • 1 tbsp fresh dill
    • 1 tbsp fresh parsley
    • salt
    • black pepper
    • 1.5 cups spinach

    Tofu Salmon

    • 1 block tofu (250g tofu)
    • 1 small beetroot
    • 1 tbsp low sodium miso
    • 2 sheets nori
    • 1 tbsp lemon juice
    • 1 tsp rice vinegar
    • 1 tsp capers
    • 1/2 tbsp mushroom seasoning
    • 1 cup water
    • rice paper

    Garish

    • lemon slices
    • dill

    Instructions

    • Blend these ingredients in a high speed blender: beet, miso, 1 sheet nori, lemon juice, vinegar, capers, mushroom seasoning and water.
    • Slice the block of tofu into 2 and cut them into the shape of salmon by scoring them diagonally.
    • Place the tofu in the marinade and marinate for a few hours to overnight.
    • In a large skillet or saucepan, add olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
    • Add 1 cup of water, veggie cube and bring to a simmer. Let it cook for about 3 minutes to allow the flavours to meld together.
    • Reduce the heat to low and add lemon zest, lemon juice and dried herbs Season with salt and pepper to taste.
    • Add in orzo and slowly stir in intervals until orzo is almost cooked for about 15 minutes. Add in remaining water slowly when required.
    • Stir in the coconut milk, capers, fresh herbs. Lastly, stir in some spinach. Keep aside.
    • Line the tofu with nori sheet on the bottom followed by rice paper. Pan fry the tofu on all sides until crispy.
    • Serve tofu salmon immediately with lemon orzo, lemon slices and fresh herbs.
  • Mushroom Rice Paper Rolls (Cheong Fun)

    Mushroom Rice Paper Rolls (Cheong Fun)

    Easy rice rolls filled with shitake mushrooms and scallions served in a bed of spicy peanut and chili oil drizzle – also known as ‘chee cheong fun’!

    These easy rice rolls are all over TikTok and it would be a shame not to re-create something that I grew up eating in Singapore. These rolls are traditionally filled with shrimp and are also known as ‘chee cheong fun’ which directly translates to pig intestine noodles (because if its appearance!)

    Well, I never knew that so it was good that we all do now – the only time we’ll ever order ‘pig intestine noodles’ as vegans!

    Traditionally, these are also made with rice rolls made with rice flour. To make the process simpler and quicker, we use rice paper that makes for a delicious substitute. You don’t get the thickness of the rice rolls but you can eat more of them – I’d say that’s a win win.

    What Ingredients Do I Need?

    • rice paper – these can readily be found at vietnamese or asian supermarkets.
    • shitake mushrooms – these are the juiciest and most flavourful mushrooms but you can use other kinds as well like – shimeji, shredded oyster or king oyster mushrooms!
    • scallions – just the green part of scallions add a hint of sweetness to the rolls
    • spicy peanut sauce – unsweetened smooth peanut butter is a must! Pair that with sambal paste and pantry condiments for a quick sauce fix!
    • garnish – makes the dish more attractive! Try toasted sesame seeds, peanut sauce chili oil, and spring onions for the perfect flavours!
    Print Recipe

    Mushroom Rice Paper Rolls

    Easy rice rolls filled with shitake mushrooms and scallions served in a bed of spicy peanut and chili oil drizzle – also known as 'chee cheong fun'!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Appetizer
    Cuisine: Chinese, Fusion
    Keyword: dim sum, dumplings, rice paper
    Servings: 2

    Ingredients

    • 6 rice paper sheets
    • warm water
    • 5 shitake mushrooms
    • 2 stalks spring onions

    Peanut Sauce

    • 2 tbsp unsweetened smooth peanut butter
    • 1 tsp sesame oil
    • 1 tsp sambal paste sub chili paste
    • 1 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tsp maple syrup
    • 3-6 tbsp hot water

    Garnish

    • toasted sesame seeds
    • spring onions
    • chili oil

    Instructions

    • Slice shitake mushrooms and spring onions.
    • Fill a large shallow dish or pan with warm water.
    • Dip one rice paper wrapper into the water, ensuring it's fully submerged for about 5 seconds or until it becomes soft and pliable.
    • Carefully remove it from the water and place it flat on a clean kitchen towel or a damp cutting board.
    • Place 3-4 sliced shitake mushrooms in the center of the softened rice paper wrapper, leaving some space around the edges. Sprinkle spring onions.
    • Fold the bottom edge of the rice paper wrapper over the fillings, then fold in the sides, and roll it tightly to enclose the fillings completely, similar to rolling a burrito.
    • Prepare a steamer by bringing water to a boil. Steam for 5-7 minutes, or until the rice noodle sheet is cooked through (doesn't take long at all!).
    • Meanwhile, mix the ingredients together for the spicy peanut sauce.
    • Place the hot steamed rolls on the bed of peanut sauce. Sprinkle with chili oil, some of the peanut sauce, chopped scallions and toasted sesame seeds.
    • Serve them hot! Enjoy!

    Notes

    • Work quickly when assembling the rolls, as the rice paper wrappers can become sticky and difficult to handle if left out too long.
    • Rice rolls are best enjoyed fresh, but they can be stored in the refrigerator for up to a day.
  • Fluffy Protein Banana Pancakes

    Fluffy Protein Banana Pancakes

    These protein-packed banana bread pancakes are fluffy, healthy and a nutritious start to your day, with just a handful of pantry staples.

    If you’re looking for the perfect booster breakfast that is vegan and refined sugar free, nothing beats these protein packed pancakes. These banana pancakes are a delightful twist on the classic pancake recipe, adding natural sweetness and the fragrant banana bread flavour.

    They are also mildly sweet, fluffy and versatile. You can switch up maple syrup for golden or chocolate syrup. You could also add some fresh fruit as toppings, like strawberries and blueberries because why not?

    Many think that pancakes don’t taste the same without milk and eggs. I’m here to show you that they can still be tasty like cake without using any animal products! And while incorporating healthy and filling ingredients.

    What Ingredients Do I Need?

    • oat flour – this forms a lovely gluten free base (check if oats are vegan). I usually pulse rolled or steel cut oats for 5-6 times until it’s fully ground into flour. The best healthy and economical flour option!
    • whole wheat flour – you can substitute this with gluten free flour.
    • almond flour – gives a nutty flavour profile and adds to the taste.
    • vanilla protein powder – this gives a dessert-like vanilla flavour while packing in more protein (depending on which protein powder you use)
    • baking powder
    • ground cinnamon
    • ripe bananas – the more ripe the bananas, the sweeter your pancakes will be. The protein powder I used contains sweetener, so for this recipe the less sweet they are, the more balanced they will taste.
    • flax egg – because we don’t do real eggs.
    • milk – I used oat milk but you can use soy milk for higher protein content!
    Print Recipe

    Fluffy Protein Banana Pancakes

    These protein-packed banana bread pancakes are fluffy, healthy and a nutritious start to your day, with just a handful of pantry staples.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Breakfast
    Cuisine: American, Fusion
    Keyword: pancakes
    Servings: 2

    Ingredients

    • 1 cup oat flour (1 cup gluten free oats)
    • 2/3 cup all-purpose flour
    • 1/3 cup almond flour
    • 2 tbsp vegan vanilla protein powder
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp ground cinnamon
    • 1 large ripe banana (or 2 medium ripe bananas)
    • 1 tbsp flax meal (+ 3 tbsp water to make flax meal)
    • 1 cup plant milk

    Instructions

    • Combine flax meal and water, give it a good mix and let it sit for a few minutes.
    • Place the oats in a blender or food processor and pulse until they form a fine flour-like consistency.
    • To a bowl, combine oat flour, all-purpose flour, almond flour, vanilla protein powder, baking powder and ground cinnamon.
    • In a separate bowl, mash bananas and flax meal. Mix well.
    • Combine wet mixture to dry ingredients. Add in plant milk gradually while mixing the batter. If the batter is too thick, you can add a splash of milk to reach your desired consistency.
    • Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
    • Once the skillet is hot, pour about 1 ladle of batter onto the skillet for each pancake. Use the back of the ladle to spread the batter immediately into a circle if needed.
    • Cook the pancakes for 3-5 minutes, or until bubbles form on the surface and the edges look set.
    • Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
    • Repeat with the remaining batter, greasing the skillet as needed between batches.
    • Serve the protein pancakes warm with sliced bananas and maple syrup. Enjoy!

  • Chickpea Omelette with Pea Pesto

    Chickpea Omelette with Pea Pesto

    This protein packed chickpea omelette, filled with vegetables and drizzled with a pea pesto is the right way to kickstart your morning!


    Chickpea omelette is made with chickpea flour (also known as gram flour) and is a delicious and nutritious alternative to eggs. It’s a versatile breakfast recipe that can also be enjoyed any other time of day and it’s sure to please everyone with its flavourful taste and egg-like texture.

    Add more protein and flavour with a simple pea pesto spread made with pea sprouts, peas, basil and spices. A filly and hearty meal with 22 grams of protein per serving! This recipe is also naturally gluten free as we use only chickpea flour and vegetables.

    What Ingredients Do I Need?

    • chickpea flour
    • nutritional yeast – for that cheesy flavour
    • turmeric – for colour
    • black salt (also known as kala namak) – smells like egg!
    • mushroom seasoning – for extra umami
    • pea pesto – peas, pea sprouts, basil & walnuts + other pesto essentials
    • vegetables – you can use any vegetables here like spinach, mushrooms and broccoli
    Print Recipe

    Chickpea Omelette with Pea Pesto

    This protein packed chickpea omelette, filled with vegetables and drizzled with a pea pesto is the right way to kickstart your morning!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Breakfast
    Cuisine: Fusion
    Keyword: omelette, vegan egg
    Servings: 1

    Ingredients

    Chickpea Omelette

    • 1/2 cup chickpea flour
    • 2/3 cup water
    • 2 tbsp nutritional yeast
    • 1/2 tsp turmeric
    • 1 tsp black salt
    • 1 tbsp olive oil

    Pea Pesto

    • 1 cup pea sprouts
    • 1/2 cup peas
    • 1/4 cup basil 10g
    • 2 tbsp nutritional yeast
    • 1/4 cup walnuts
    • 1 tsp lemon juice
    • 2 tbsp olive oil
    • 1/2 tsp salt
    • pinch black pepper

    Veggie Stirfry

    • 1 tbsp olive oil
    • 1/4 cup mushrooms
    • 1 cup broccolini or baby spinach
    • 2 tbsp chopped sundried tomatoes
    • 1/2 tsp salt

    Instructions

    • In a mixing bowl, combine the chickpea flour, water, nutritional yeast, turmeric powder, mushroom seasoning, salt, and pepper. Whisk until smooth and well combined.
    • The batter should have a pancake batter-like consistency. If it's too thick, add a little more water; if it's too thin, add a little more chickpea flour.
    • Heat a non-stick skillet or frying pan over medium heat. You can lightly grease the pan with oil or cooking spray to prevent sticking.
    • Once the skillet is hot, pour a ladleful of the batter onto the center of the pan. Twirl the pan to ensure batter is spread into a thin, even layer.
    • Let the omelette cook for 2-3 minutes, or until the edges start to firm up and bubbles form on the surface.
    • Carefully flip the omelette using a spatula and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
    • To a high speed blender, combine ingredients for the pea pesto and blend until smooth.
    • Stir fry veggies until they are cooked in olive oil and season them with salt and pepper.
    • Spread pea pesto on half the omelette. Fill in with vegetables and drizzle some more pea pesto on top.
    • Gently fold the other half of the omelette over the fillings to create a half-moon shape.
    • Serve!
  • Cinnamon Toast Crunch Smoothie

    Cinnamon Toast Crunch Smoothie

    This high protein, dairy free creamy cinnamon toast crunch smoothie can be made in less than 5 minutes and is an absolute treat!

    Imagine a velvety base oat milk, banana and vanilla protein powder, paired with the aromatic essence of ground cinnamon. This smoothie is perfect to boost your energy levels in the morning with its high protein content or makes the perfect post-workout pick me up drink.

    Inspired by the popular Cinnamon Toast Crunch cereal, this smoothie is only made with whole foods free of dairy, gluten and refined sugars.

    My pro tip: Try adding mushroom powders like lion’s mane mushroom or reishi mushroom powders for an added boost of natural energy.

    What Ingredients Do I Need?

    You would need these ingredients for the perfect creamy cinnamon smoothie:

    • frozen bananas
    • vanilla protein powder
    • almond butter
    • cashews
    • ground cinnamon
    • flax meal
    • oat / almond / soy milk (soy milk for more protein but any plant milk works)
    • granola (topping)

    Always make sure your fruits are frozen for the perfect texture in smoothies. This recipe is 100% vegan and gluten free (substitute oat milk with gluten free oat milk or any other plant based milk).

    Print Recipe

    Cinnamon Toast Crunch Smoothie

    This high protein, dairy free 5-ingredient creamy cinnamon toast crunch smoothie can be made in less than 5 minutes and is an absolute treat!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Breakfast, Drinks
    Cuisine: Fusion
    Keyword: smoothie, smoothie recipes
    Servings: 1

    Ingredients

    • 2 frozen bananas
    • 1 tbsp flax meal
    • 6 cashews
    • 2 scoops vegan vanilla protein powder
    • 2 tbsp almond butter
    • 1/2 tsp ground cinnamon
    • 1.5 cups plant milk (oat / almond / soy)
    • 2 tbsp granola

    Instructions

    • Add all the ingredients to a high speed blender. Save 1 tbsp almond butter to add to the cup. Add more milk if required to reach your desired consistency.
    • Line the cup with streaks of 1 tbsp almond butter.
    • Blend for 30 seconds to 1 minute. Transfer to the cup and top with some granola. Serve cold!