Brown Girl Vegan

Author: ramyaramesh3007

  • 15-min Vegan Zucchini Pesto Pasta

    15-min Vegan Zucchini Pesto Pasta

    I’m not kidding when I say – this is one of the easiest and creamiest pesto pasta recipe! You can make this gluten free and oil free without compromising on bursting flavour from roasted zucchini and fresh basil.

    You can make this gluten free and oil free!

    Made with traditional pesto ingredients like basil, lemon juice, and pine nuts, this vegan version includes roasted zucchini and nutritional yeast for that extra oomph. This recipe also uses garlic powder but if you are tolerant, you can substitute it with 1 to 2 fresh cloves of garlic.

    The pesto can be considered raw vegan if you don’t toast the pine nuts. I like toasting them for a stronger flavour profile but this is completely up to you!

    Ingredients You Need

    • Fresh Basil Leaves – both sweet basil or thai holy basil will work for this recipe.
    • Zucchini – roast chopped zucchini on a pan or in the oven for 15-20 minutes at 200C.
    • Pine nuts – these are a little expensive but if you’re looking to make a more authentic pesto, the flavour of these nuts are unmatched.
    • Lemon Juice – for acidity
    • Nutritional Yeast – a vegan’s holy grail substitute for parmesan cheese.
    • Pasta – you can use any type of pasta, including a gluten free version.
    I like toasting my pine nuts for a stronger flavour!

    Substitutes

    You can also substitute roasted zucchini with 1/2 an avocado to make avocado pesto. See my 15-min Vegan Avocado Pesto.

    You can substitute pine nuts with cashews or walnuts as well.

    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 for 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.

    You can substitute pine nuts with cashews or walnuts as well.
    Print Recipe

    Vegan Zucchini Pesto Pasta

    I’m not kidding when I say – this is one of the easiest and creamiest pesto pasta recipe! You can make this gluten free and oil free without compromising on bursting flavour from roasted zucchini and fresh basil.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Fusion, Italian, Western
    Keyword: pasta recipes, pesto
    Servings: 1

    Ingredients

    • 150 g dry pasta
    • 250 g zucchini
    • 35 g basil leaves
    • 2 tbsp pine nuts
    • 2 tbsp nutritional yeast
    • 1 tsp garlic powder
    • 1 tbsp lemon juice
    • 1/4 tsp black pepper
    • salt
    • splash of olive oil (optional)
    • pine nuts (to top)

    Instructions

    • Boil pasta according to package instructions until al dente. Rinse with cold water to prevent it from sticking.
    • Roast the zucchini on a pan until they are roasted. You can opt out of using oil for this step.
    • Lightly toast pine nuts until they are light brown.
    • Add all ingredients to a blender – roasted zucchini, basil, pine nuts, nutritional yeast, garlic powder, lemon juice, salt, black pepper and olive oil.
    •  Pulse 5-8 times until you get the desired consistency – blending causes a more creamier consistency compared to pulsing. 
    • Combine with pasta and top with toasted pine nuts.
  • Cheesy Pumpkin Pasta with Chili Baked Tofu

    Cheesy Pumpkin Pasta with Chili Baked Tofu

    This 30-min caramelized pumpkin pasta sauce is creamy, tangy, spicy with a subtle hint of sweetness – and pairs perfect with fiery baked tofu bites!

    30-min Cheesy Pumpkin Pasta

    When I made this around 2 years ago, I never realized that this recipe would become popular. I was experimenting something with leftover pumpkin (we always ending up having those during pumpkin season) and I was like wait…I need to use this in a pasta sauce!

    What makes this pasta sauce special is that we’re not just adding pumpkin puree – but we’re caramelizing pumpkin cubes over stovetop before adding it to the blender. The creaminess comes from tahini and cheesiness from the nutritional yeast.

    Crispy spiced bake tofu bites are a perfect accompaniment!

    Not forgetting the chili tofu bites – with this slightly sweeter sauce, I needed something with a spicy kick to offset it. Add spices to the tofu and bake them until they’re crispy. Then, simply top it off on the pasta (kind of like croutons but they’ve got more texture!)

    What You Need

    • Pumpkin – you definitely need a butternut squash pumpkin for this recipe. Cut them up into cubes and roast them on a pan with some oil until they are caramelized.
    • Bells Peppers – to add a depth of flavour. You can roast them or not – roasted means more flavour but without roasting, you still get a good pasta sauce.
    • Spices – nutritional yeast, chili flakes, garlic & onion powder
    • Creaminess Factor – tahini or cashew butter
    Caramelized your pumpkin for a greater flavour

    For gluten free option, simply swap out the pasta for your favourite gluten free version. The rest of the ingredients are naturally gluten free.

    Print Recipe

    Cheesy Pumpkin Pasta with Chili Baked Tofu

    This 30-min caramelized pumpkin pasta sauce is creamy, tangy, spicy with a subtle hint of sweetness – and pairs perfect with fiery baked tofu bites!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta recipes, pumpkin, tofu recipes
    Servings: 2

    Ingredients

    Cheesy Pumpkin Pasta

    • 2 servings pasta
    • 1 cup cubed butternut squash pumpkin
    • 1/2 red bell pepper
    • 2 tbsp nutritional yeast
    • 1 tsp chili flakes
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tbsp tahini
    • 2 tbsp pasta water
    • salt

    Chili Baked Tofu

    • 200 g firm tofu
    • 1 tsp smoked paprika
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp chili powder
    • 1/4 tsp turmeric
    • salt
    • olive oil

    Instructions

    • Preheat over to 220C. Boil pasta according to packet instructions.
    • Cut the tofu into cubes. Coat them in the seasonings and spray some oil on top. Bake for about 15 minutes until crispy.
    • Drain pasta and keep the pasta water aside.
    • On a pan, add some oil and pan fry the cubes pumpkin until it's fully cooked and caramelized.
    • Combine these into a blender – pumpkin, red bell pepper, nutritional yeast, spices, tahini, and pasta water. Blend until smooth.
    • Add the pasta sauce to the pasta and top with the crispy chili baked tofu. You can add some coriander on top too!
  • 5-min Vegan Ricotta Cheese

    5-min Vegan Ricotta Cheese

    Ricotta Cheese? Vegan?? Yes, this Ricotta Cheese can be blitzed and made in just 5 minutes! Ultra creamy, delicious and gluten free.

    5-min Vegan Ricotta Cheese

    Searching for a dairy free alternative to cheese? I’ve gotchu’. This vegan ricotta cheese comes together in just 5 MINUTES and 8 ingredients. I know it doesn’t look and taste exactly like ricotta cheese but it’s a great substitute if you’re looking for a thick cheese-like spread with a strong cheesy flavour.

    You can double this as a cream cheese spread by adding 1-2 tablespoons for neutral unsweetened plant milk to it like oat, cashew or soy milk.

    Ingredients You Need

    • Base – you need extra firm tofu for the base. Do not use soft, silken tofu as it will become super runny and will not be thick like a spread.
    • Nuts – the nuts that work best in this recipe are pine nuts, macadamia and slivered almonds. I use pine nuts and they turned out great!
    • Flavour – garlic powder, salt for oomph
    • Acidity – lemon juice and vinegar. Feel free to use just 1 of the ingredients.
    You can double this as a cream cheese spread too!

    This recipe is also entirely gluten free!

    Print Recipe

    5-min Vegan Ricotta Cheese

    Ricotta Cheese? Vegan?? Yes, this Ricotta Cheese can be blitzed and made in just 5 minutes! Ultra creamy, delicious and gluten free.
    Cook Time5 minutes
    Total Time5 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Italian
    Keyword: cheese, ricotta, vegan
    Servings: 2

    Ingredients

    • 150 g extra firm tofu
    • 2 tbsp nutritional yeast
    • 3 tbsp pine nuts (sub macadamias / slivered almonds)
    • 1 tsp garlic powder
    • 1 tbsp lemon juice
    • 1 tsp vinegar
    • 1/2 tsp salt
    • 1-2 tbsp plant milk (add depending on the texture)

    Instructions

    • Press your tofu to drain excess water with paper towels.
    • Blend all the ingredients together until you get a ‘soft cheese’ consistency, except plant milk.
    • Try blending the ingredients without plant milk first to gauge the consistency. If it’s too dry and crumbly, add 1 tbsp milk and blend.
    • Top with your favourite toppings – I used chili flakes and dried dill!
  • One-Pot Pumpkin Lentil Curry

    One-Pot Pumpkin Lentil Curry

    The Pumpkin Lentil Curry can be made in just one pot and with pantry staples, like spices and red lentils. It’s creamy, delicious, aromatic and makes the perfect lunch or dinner!

    One Pot Pumpkin Lentil Curry

    I first came across pumpkin lentils from @rainbowplantlife and the combination was just perfect. The sweetness of the pumpkin delicately balances out the flavours of the lentils and it’s so comforting! You also don’t have to soak red lentils (unlike the rest) so it makes it super easy to prepare too.

    Ingredients You Need

    • Pumpkin – you can use any type of pumpkin, I used butternut pumpkin because of its bright orange colour.
    • Lentils – Red lentils are the more affordable and easiest to get. They also don’t require any soaking, so wash, drain them and you’re good to go!
    • Whole Spices – cinnamon stick, cloves, cardamom, bay leaves, cumin seeds, fennel seeds
    • Spices – minced ginger, turmeric, chili powder (optional), garam masala, hing, lemon juice for the tang, amchur (mango) powder is optional
    • Cream Factor – Tahini or cashew butter to amp up the creaminess

    If you’re thinking of skipping on hing, my advice to you is don’t! Hing adds a powerful flavour and also offsets the components of lentils that make you bloat or gassy. That why we always add a pinch of hing when cooking lentils or beans because they can be harder to digest.

    Hing adds a powerful flavour and also offsets the components of lentils that make you bloat or gassy.

    This dish is also entirely gluten free! If you’re using hing however, make sure you get the pure or gluten free version because it often has wheat flour added to it.

    Here’s a simple video on how to make this curry:

    Print Recipe

    One Pot Lentil Pumpkin Curry

    The Pumpkin Lentil Curry can be made in just one pot and with pantry staples, like spices and red lentils. It's creamy, delicious, aromatic and makes the perfect lunch or dinner!
    Prep Time20 minutes
    Cook Time30 minutes
    Total Time50 minutes
    Course: Main Course
    Cuisine: Fusion, Indian
    Keyword: curry udon, lentils, pumpkin
    Servings: 3

    Equipment

    • 1 Pressure cooker

    Ingredients

    • 1/2 butternut squash pumpkin
    • 1/2 cup red lentils
    • 1 tbsp tahini sub cashew butter
    • 1 tbsp neutral oil
    • 2 cups water
    • 1/2 tbsp lime juice
    • handful of greens (spinach/kale)

    Whole Spices

    • 1 cinnamon stick
    • 5 cloves
    • 5 cardamom
    • 2 bay leaves
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds

    Spices

    • 1 tsp minced ginger
    • 1/4 tsp turmeric
    • 1 tsp chili powder
    • 1 tbsp garam masala
    • hing
    • 1 tbsp amchur powder (optional)
    • salt
    • black pepper

    Instructions

    • Add oil to a pressure cooker. Roast the cumin and fennel seeds in oil until they start crackling.
    • Add in whole spices – cinnamon, cloves, cardamom and bay leaves.
    • Add ginger paste and saute for a few minutes. Add the spices and saute further: turmeric, hing, chilli powder, garam masala, amchur powder. Add a splash of water if the mixture is too dry (1/2 cup)
    • Add remaining 1.5 cups water and add the tahini or cashew butter. Stir.
    • Add the pumpkin, lentils and pressure cook on low for about 20 minutes. Taste test and add salt, black pepper. Leave on the heat for 5-10 minutes and open the lid.
    • Add your greens and squeeze in lemon juice. Top with coriander and serve with some hot rice.

  • Vegan Yakisoba

    Vegan Yakisoba

    Try this quick 15-minute Japanese silky stir-fried noodles, coated in a salty, umami sauce and packed with vegetables!

    Easy Vegan Yakisoba Noodles

    Yakisoba is a Japanese stir-fried dish that I first tried 3 years ago, and I was amazed at how humble the recipe was but at the same time, it tasted so good! It only takes 15 minutes and requires super simple ingredients to make – and is extremely versatile.

    The biggest challenge for me was finding vegan Worcestershire sauce, but I managed to find it at an online grocer. I’ve attached the brand and packaging below (Woolworths Worcestershire Sauce). The sauce is both vegan-friendly and gluten free!

    Woolworths Worcestershire Sauce that is vegan AND gluten free~

    Ingredients You Need

    • Noodles – Use authentic Yakisoba Noodles (image below). However, to make it gluten free you can substitute this with brown rice ramen or any other gluten free noodles. It works great with maggi noodles as well!
    • Vegetables – cabbage, shitake mushrooms, carrots and spring onions as a garnish. You can also add tofu as a protein source if you’d like – I’ve added a easy soy marinated tofu on top.
    • Yakisoba Sauce – vegan worcestershire sauce, vegetarian oyster sauce, tomato ketchup, soy sauce (gluten free if required), agave or maple syrup
    • Garnish – toasted sesame seeds, spring onions, cabbage and pickled ginger (if you have it!).
    Organic Yakisoba Noodles I used for this recipe!

    Gluten Free Options

    Since Yaki Soba noodles are not normally gluten free, to make them gluten free you can substitute this with brown rice ramen or any other gluten free noodles (just not pasta!)

    You can also replace the soy sauce with tamari for a gluten free version of this dish.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    • Lee Kum Kee Gluten Free Soy Sauce | Image Credits to Fairprice Online
    • Kikkoman Gluten Free Soy Sauce
    • Meridian Tamari Soya Sauce
    • Coconut Secret Coconut Aminos
    Print Recipe

    Vegan Yakisoba

    Try this quick 15-minute Japanese stir-fried noodles, coated in a salty, umami sauce and packed with vegetables!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: japanese recipes, yakisoba
    Servings: 2

    Ingredients

    • 2 servings yakisoba noodles
    • 1/2 white onion
    • 1 tbsp sesame oil
    • 1/2 cup shitake mushrooms
    • 1/4 green cabbage (about 1.5 cups)
    • 1/2 cup thinly sliced carrots

    Yakisoba Sauce

    • 3 tbsp vegan worcestershire sauce
    • 1 tbsp vegetarian oyster sauce
    • 2 tsp tomato ketchup
    • 2 tsp soy sauce (add more depending)
    • 1 tsp sugar

    Soy Marinated Tofu

    • 200g extra firm tofu
    • 1 tbsp soy sauce

    Instructions

    • Boil yakisoba noodles according to package instructions.
    • Marinate the tofu cubes or slices in soy sauce for 5 minutes.
    • Make the yakisoba sauce – combine worchestershire sauce, oyster sauce, ketchup, soy sauce and sweetener.
    • Heat sesame oil in a pan and add carrots and shitake mushrooms.
    • Once they are half cooked, add cabbage and stir fry for a few minutes.
    • Add in your noodles and give it a toss.
    • Add in the sauce, and a splash of noodle water if the mixture is too dry.
    • Pan fry the marinated tofu until crispy on both sides.
    • Top it with some sliced cabbage, spring onions, sesame seeds and pickled ginger (if you have it) Serve!
  • Vegan Mapo Tofu

    Vegan Mapo Tofu

    The easiest Vegan Mapo Tofu recipe made in just 20 minutes – packed with flavour from fresh spices, sauces and protein from silken tofu and textured vegetable protein!

    Mapo Tofu is a popular Chinese dish from Sichuan province & is traditionally made with minced meat, like beef. I first tried this dish at a Sichuan Restaurant and instantly fell in love. But obviously, I had to make it vegan and also gut friendly so everyone can enjoy this beautiful dish!

    It’s best paired with a steaming bowl of hot rice. You can also use the sauce base for other dishes like Mala Xiang Guo or use other vegetables like eggplants. But first, let’s dig into the ingredients that went into this spicy, flavourful tofu recipe.

    This 30-minute Mapo Tofu recipe is irresistable

    Ingredients You Need

    • Type of Tofu – soft, silken tofu is best for this dish. I used the brand below.
    • Plant-based Mince – I used a mix of textured vegetable protein and shitake mushrooms. You can also use any plant-based mince of your choice or minced tempeh if you prefer.
    • Sauce Base – hot broad bean paste is the crucial ingredient for the flavour.
    • Spices – Ground sichuan peppercorns, minced ginger, and garlic for a strong flavour (hing if you don’t consume onions or garlic)
    Soft silken tofu I use for this recipe

    Tips to perfect this Vegan Mapo Tofu

    Mapo Tofu is best paired with rice!

    I find that grinding my sichuan peppercorns to a coarse texture gives the dish a fresh, sharp flavour. Using good quality peppercorns are super important!

    For the minced meat substitute, I personally perfect using either shitake mushrooms or textured vegetable protein for the best texture and taste. However, you can use any plant-based mince of your choice. For a higher protein option, try using crumbled tempeh which gives this dish 22 grams of protein PER SERVING!

    Gluten free substitutions: Use gluten free chili paste or chili oil instead of hot bean paste / broad bean paste. Use tamari / coconut aminos / gluten free soy sauce instead of soy sauce.

    Allium free substitutions: Substitute 2 cloves of garlic for a pinch of hing (check if gluten free) and omit spring onions (substitute with chopped cilantro).

    Print Recipe

    Vegan Mapo Tofu

    The easiest mapo tofu recipe made in just 30 minutes – packed with flavour from spices, silken tofu and plant based meat!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Asian
    Keyword: mapo tofu, tofu recipes
    Servings: 4

    Ingredients

    • 300 g silken tofu
    • 1/3 cup dried textured vegetable protein OR 150g tempeh
    • 1/2 cup shitake mushrooms
    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 1 tbsp gochugaru (sub 1 tsp chili flakes)
    • 1 tbsp sesame oil
    • 2 dried red chillies
    • 2.5 tbsp broad bean paste
    • 1 tsp sichuan pepper
    • 1/2 tsp 5-spice powder
    • 1 tsp sweetener
    • 1 tbsp light soy sauce
    • 1 cup water add more water if required
    • 1 tbsp corn starch (+1/4 cup water)
    • salt

    Garnish

    • chopped spring onions

    Instructions

    • Cut silken tofu into even cubes. Soak textured vegetable protein in hot water for 5 minutes, then drain.
    • Deseed the red chilies if you can't handle spice. Sauté red chilies in sesame oil.
    • Add minced ginger and garlic to the oil and sauté until fragrant. Add chili flakes or gochugaru at this step (optional).
    • Add TVP, mushrooms and wait for it to be 3/4 cooked. Add 1 tsp sichuan pepper , 5-spice powder then broad bean paste. Give it a good mix.
    • Add sweetener, soy sauce, water and let simmer for about 5 minutes. Add silken tofu cubes.
    • Add soy sauce, then corn starch slurry, give it a good mix and simmer for another 5 minutes.
    • Serve with spring onions and chili oil if you want an extra spicy kick.
  • Vegan Miso Glazed Tofu

    Vegan Miso Glazed Tofu

    This time, we’re using miso to flavour this amazing, saucy MISO GLAZED TOFU! And it only takes 20 minutes to make!

    20-min Miso Glazed Tofu

    The Secrets to Making the Best Tofu

    An easy and amazing tofu snack that is simply irresistible. This can be also double as a main when you pair it with some rice and noodles. And the secret to it’s ‘chicken’-like texture?

    Secret #1: Freezing & thawing your tofu blocks! All you have to do is freeze your firm tofu overnight and thaw it in the refrigerator for a few hours or microwave on high for a minute or two. Remember to drain the excess water fully using paper towels or a tofu press.

    Alternatively, you can also press it down with your sauce tubs or anything that resembles heavy blocks. Once that is done, you should notice the change in the texture – it should be firmer, chewier and springy.

    reezing & thawing your tofu blocks gives it a firmer texture!

    Secret #2: When pan frying, deep drying or air frying your tofu pieces, remember to coat them in some spices and corn flour. This gives you extra crispy tofu with extra flavour!

    Secret #3: Choosing a flavourful sauce. The sauce base for this recipe is very simple – a mix of miso, soy sauce, vegan oyster sauce and seasonings.

    What You Need

    Here are the ingredients you need to make this miso glazed tofu:

    • Type of Tofu – Extra firm tofu. Texture is best when frozen, thawed and drained.
    • Miso Glaze – miso, soy sauce, vegan oyster sauce, onion and garlic powder, salt and sesame oil
    • Garnish – toasted sesame seeds, coriander
    • Option Additions – red bell peppers or chopped red chili

    Gluten Free Options

    You can replace the soy sauce with tamari for a gluten free version. I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    • Lee Kum Kee Gluten Free Soy Sauce
    • Kikkoman Gluten Free Soy Sauce
    • Meridian Tamari Soya Sauce
    • Coconut Secret Coconut Aminos
    Print Recipe

    Vegan Miso Glazed Tofu

    This time, we're using miso to flavour this amazing, saucy MISO GLAZED TOFU! And it only takes 20 minutes to make!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course
    Cuisine: Asian, Fusion
    Keyword: miso, tofu
    Servings: 3

    Ingredients

    • 400 g firm tofu
    • 2 tbsp corn starch
    • 1/4 cup chopped bell peppers
    • coriander
    • lime wedges
    • toasted sesame seeds

    Miso Glaze

    • 1 tbsp red miso paste
    • 2 tsp vegan oyster sauce
    • 1 tsp gluten free soy sauce
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp sesame oil
    • 1/4 cup water
    • corn starch (leftover or 1 tsp)

    Instructions

    • Coat tofu in corn starch evenly and pan fry them in oil until crispy. You can also air fry them or bake them until crispy. Bake them at 200C for 15 minutes.
    • Combine the ingredients needed for the miso glaze.
    • Drain excess oil, add red bell peppers and chopped coriander. Saute for a few minutes.
    • Finally add the miso glaze and wait for the mixture to thicken.
    • Add a splash of water and corn slurry if you want more sauce.
    • Take off heat and serve with toasted sesame seeds and lime wedges.
  • Roasted Spiced Chickpea Salad

    Roasted Spiced Chickpea Salad

    Crispy oven roasted chickpeas & creamy tangy tahini dressing are topped on a crunchy bed of lettuce. Made in under 20 minutes after prep!

    Roasted Chickpea Salad with Tahini Dressing

    The secret to this simple salad is the protein – crispy roasted chickpeas. This pantry-friendly ingredient is a lifesaver especially because you can get them in a can at an affordable price while also being a healthy source of protein. They’re also incredibly easy to get. You could also soak them overnight and pressure cook them for a few minutes, if time allows you to.

    They’re also perfect for sprinkling over soups, buddha bowls or simply snacking on them (I finished so many right after they were out of the oven). You can check out my Thai Coconut Ramen Recipe for another meal idea that uses these crispy chickpeas as a topping.

    Check out my Thai Coconut Ramen that also uses these crispy chickpeas as a topping.

    The flavour also lies in the seasoning – I’ve used smoked paprika, garlic powder, onion powder, turmeric, black pepper, salt and Italian seasoning. Spray it with some olive oil and you’re good to bake it! So crunchy, crispy and full of flavour.

    The Secrets to Get Them Crispy

    Here are my pointers to get your chickpeas ultra crispy:

    1. Bake them long enough – It’s important to experiment and bake them for slightly longer so that after they cool outside, it’s ends up being really crispy. If the baking time is shortened, the crispy factor might be missed.
    2. Wipe the chickpeas with a damp paper towel – This is to drain any moisture that can extend the time needed for the chickpeas to get crispy.
    3. Consume immediately – These are good to be stored but they won’t remain crispy for a long time. They are the crispiest when served immediately!

    Time to Build a Salad Bowl!

    Here is what you need to make this roasted chickpea salad:

    • Chickpeas – Both canned and freshly cooked chickpeas work
    • Olive Oil – I used Avocado Olive Oil
    • Seasonings – smoked paprika, garlic powder, onion powder, turmeric, black pepper, salt and Italian seasoning.
    • Good Quality Tahini – to make the dressing ULTRA CREAMY!
    • Crunchy vegetables – romaine lettuce, red bell peppers
    • Hint of Tang – olive or sundried tomatoes

    Find the full recipe below to make this crunchy, creamy and easy peasy salad.

    Print Recipe

    Roasted Spiced Chickpea Salad

    These crispy oven roasted chickpeas topped on a crunchy bed of lettuce and creamy tangy tahini dressing.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Salad
    Cuisine: Fusion, Western
    Keyword: chickpeas, dressing, salad
    Servings: 2

    Ingredients

    Roasted Spiced Chickpeas

    • 1 cup cooked chickpeas
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 2 tsp smoked paprika
    • 1/4 tsp turmeric
    • 1/4 tsp black pepper
    • 1 tsp italian seasoning
    • salt

    Tahini Dressing

    • 1 tbsp tahini
    • 1 tsp dijon mustard
    • 1 tsp white vinegar
    • salt
    • black pepper
    • water (until you reach desired consistency)

    Salad

    • 3 cups chopped lettuce
    • 1/2 cup chopped red bell peppers
    • 1/4 cup pitted olives (optional)

    Instructions

    • Preheat over to 220C. Rinse chickpeas and lay them on a baking tray.
    • Combine all spices to coat the chickpeas evenly.
    • Bake for about 15-20 minutes, flipping them halfway (make sure they don’t burn!).
    • Make the creamy dressing – combine tahini, dijon mustard, white vinegar, salt, black pepper, water.
    • On a bed of lettuce, add chopped red bell peppers, tahini dressing, chickpeas and give them a good mix! And serve!
  • 20-min Creamy Pink Pasta

    20-min Creamy Pink Pasta

    This creamy, vegan, dairy-free pink pasta is an easy way to sneak in vegetables and is rich in protein. Gluten free option.

    For veggie haters, the best way to sneak in veggies into your food is by making an awesome PASTA SAUCE! This creamy pink pasta is versatile and comes together in 20 minutes literally blending together a few pantry-friendly ingredients.

    Dairy Free Pink Pasta (20 minutes!)

    Ingredients Needed

    • Pasta: I used linguine, but you can also use any other gluten-free pasta option.
    • Pink Pasta Sauce base: silken tofu, cashews
    • Spices: nutritional yeast, spices and beetroot powder from Organicule.

    Organicule is a superfood brand that I trust and use often because most of their products are raw, vegan and gluten free. As someone who is conscious of the ingredients found in most of these labelled ‘superfoods’, they have done a pretty amazing job in making sure their products are clean and ethically sourced.

    Raw vegan and gluten free beetroot powder from Organicule

    You can shop their whole range HERE.

    *This was a paid partnership on Instagram but my review is genuine!

    Gluten Free Option

    You can use a gluten-free brand of pasta and you’re good to go! Remember to also check if the nutritional yeast you use is gluten free – apparently there are some brands that contain gluten. The rest of the ingredients are naturally gluten free.

    Print Recipe

    15-min Creamy Pink Pasta

    This creamy, vegan, dairy-free pink pasta is an easy way to sneak in vegetables and is rich in protein. Gluten free option.
    Prep Time15 minutes
    Cook Time4 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Western
    Keyword: beetroot, pasta
    Servings: 1

    Ingredients

    • 150 g dry linguine
    • 150 g silken tofu
    • 1/4 cup soaked cashews
    • 1 tbsp nutritional yeast
    • 1 tbsp lemon juice
    • 1 tsp beetroot powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 2 tbsp pasta water
    • salt
    • black pepper

    Toppings

    • vegan parmesan or feta
    • fresh parsley

    Instructions

    • Soak cashews in boiling water for 15 minutes. Drain excess water and water the plants (when the water cools down).
    • Boil pasta according to package instructions until al-dente. Keep the pasta water aside & rinse the pasta in cold water so it doesn't clump together.
    • Meanwhile, add these to a blender – silken tofu, cashews, nutritional yeast, spices, beetroot powder and blend until creamy.
    • Pour over noodles and serve with vegan parm and parsley.
  • Sundried Tomato Pasta Salad

    Sundried Tomato Pasta Salad

    This pasta salad is tangy, refreshing, and is incredibly easy to make! It contains loads of sun dried tomatoes which is in my opinion, superior to regular tomatoes.

    30-min Sundried Tomato Pasta Salad

    You may be thinking…GOD the endless number of pasta recipes! I have no defense to this because pasta may be just one of the best ingredient to experiment with. Not only that, pasta is always there for you – whether you’re home or miles away, turning to pasta for comfort has become a phenomenon.

    And to the hot girls with stomach problems, I gotchu’. This pasta salad is refreshing, tangy and healthy to make at any time, especially during those hot days that wear you down. Fresh tomatoes are great but they can be pretty acidic in nature, so sundried tomatoes to the rescue!

    What You Need

    The sun-dried tomato pasta sauce is very simple to make – it consists of sundried tomatoes (obviously), olive oil, nutritional yeast, dried basil, lemon juice, black pepper, chili flakes (optional) and black pepper.

    I paired it with black olives, artichokes, diced avocado, some more sundried tomatoes and lightly toasted pine nuts. You can use canned artichokes and sundried tomatoes, but fresh ones work even better. You can substitute the pine nuts that are used to top the pasta salad with toasted chopped walnuts.

    The sauce is gluten free and you just have to switch up your pasta to your favourite gluten free option.

    Print Recipe

    Sundried Tomato Pasta Salad

    This pasta salad is tangy, refreshing, and is incredibly easy to make!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: noodle salad, pasta, sundried tomatoes
    Servings: 1

    Equipment

    • 1 Blender
    • 1 Large Pot

    Ingredients

    • 1/4 cup sundried tomatoes
    • 1 tbsp oil from sundried tomatoes
    • 1 tbsp olive oil
    • 2 tbsp nutritional yeast
    • 1 tsp lemon juice
    • 1 tsp dried basil
    • 1 tsp chili flakes
    • 1/4 tsp black pepper
    • salt

    Other Toppings

    • 1/4 cup chopped pitted black olives
    • 1/4 cup chopped artichokes
    • 1/8 cup chopped sundried tomatoes
    • 1/2 avocado (cubed)
    • 1 tbsp toasted pine nuts

    Instructions

    • Cook pasta according to package ingredients, until you get an al-dente texture.
    • Blend together the ingredients needed for the sauce – sundried tomatoes, oil, nutritional yeast, lemon juice and other condiments.
    • Assemble the pasta, toppings and pour over the sauce. 
    • Mix together and finally top with some toasted pine nuts.

    Notes

    1. Use a gluten-free pasta for a gluten free option. 
    2. You can substitute pine nuts for freshy toasted walnuts.