Brown Girl Vegan

Category: Dinner

  • Vegan Chorizo Pita Pockets

    Vegan Chorizo Pita Pockets

    This homemade vegan chorizo can be made in 15 minutes and is smokey, firm with a subtle hint of sweetness. It tastes just like the real thing!

    Vegan Chorizo stuffed in pita pockets

    Chorizo is commonly found is Europe (I’ve seen them being sold in several street shops) – it’s a fermented, cured, smoked sausage that has a deep red shade. I have briefly tried it when I visited Prague, Czech Republic but wasn’t a big fan of its appearance and texture. My friend loved it though!

    Then, I tried it again in Vienna and I was like wait…that doesn’t taste that bad. So I got creative at home and made it using firm, crumbled up tofu. The secret to getting in firm is to pan fry it until it gets charred and even more firm to amplify the smokey flavour.

    I even had a few people ask if this was store bought vegan chorizo – it’s such a foolproof recipe that actually looks and tastes good! Here are the results:

    Vegan Chorizo made with extra firm tofu

    I served it by stuffing some pita pockets with pumpkin hummus, lettuce, mushrooms and vegan chorizo. Then I topped it off with a pumpkin hummus sauce that I made by diluting it with some water.

    These are the quintessential seasonings you need:

    • smoked paprika – for smokiness
    • chili powder – for spice
    • light soy sauce – for saltiness
    • dark soy sauce – for a deeper colour
    • maple syrup – subtle hint of sweetness
    • cumin powder – gives it that oomph
    • apple cider vinegar – for acidity
    • ketchup – also for flavour
    • olive oil – for frying
    Make this gluten free but choosing gluten free soy sauce!

    You can simply make this gluten free but substitute the dark and light soy sauce for gluten free versions like tamari and coconut aminos. You may need to add more smoked paprika for a brighter colour.

    Print Recipe

    Vegan Chorizo Pita Pockets

    This homemade vegan chorizo can be made in 15 minutes and is smokey, firm with a subtle hint of sweetness. It tastes just like the real thing!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course, Snack
    Cuisine: Fusion, Mediterranean, Western
    Keyword: chorizo, pita pockets
    Servings: 4

    Ingredients

    • 200 g firm tofu
    • 2 tsp smoked paprika
    • 1 tsp chili powder
    • 2 tsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp maple syrup
    • 1/2 tsp cumin powder
    • 1 tsp apple cider vinegar
    • 2 tsp ketchup
    • olive oil

    Pita Pockets

    • pita pockets
    • lettuce
    • sauteed mushrooms
    • pumpkin hummus

    Instructions

    • Freeze some tofu, thaw it and drain it with paper towels. Then crumble it up to resemble crumbled sausage.
    • Add some olive oil to a pan. Add your crumbled tofu and all the seasonings. Pan fry until somewhat charred and crispy (but not burnt).
    • You can use this in pita pockets, wraps or even buddha bowls. You can also use it as a topping for salads and soups!
  • 10-min Miso Soup with Tofu

    10-min Miso Soup with Tofu

    Grab your miso, tofu and ginger to make this super easy comforting homemade 10-minute miso soup. Vegan AND gluten free!

    This miso soup can be made in just 10 minutes

    Feeling under the weather? Have miso soup. Feeling a simple lunch? Have miso soup with rice. Craving a snack? Have miso soup. Miso soup is by far the easiest dish to make but also very hard to go wrong with it.

    Here, I use red miso paste that is organic, vegan and gluten free along with silken tofu for a boost of protein. A disclaimer that this recipe is not an authentic miso soup recipe, but rather a jazzed up version of it for more flavour and gut-healing properties.

    Silken tofu is perfect addition to miso soup

    Ingredients You Need

    • Quality miso paste – I used red miso but you can use any miso paste that is of good quality.
    • Seasoning – In authentic miso soup recipes, kombu dashi or kelp is added for that umami flavour but to make it more pantry friendly and accessible, I use nori sheets in this recipe.
    • Type of tofu – soft, silken tofu will be the best for miso soup.
    • Additions – I added minced ginger for that kick and brown button mushrooms to add some vegetables. It makes a perfectly balanced meal.

    It’s important to note that you should NOT boil miso! Boiling miso causes it to lose its aroma and nutritional benefits. This recipe is 100% gluten free!

    Print Recipe

    10-min Miso Soup with Tofu

    Grab your miso, tofu and ginger to make this super easy comforting homemade 10-minute miso soup.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course, Snack, Soup
    Cuisine: Asian, Fusion, Japanese
    Keyword: miso soup, tofu recipes
    Servings: 2

    Ingredients

    • 150 g silken tofu
    • 1 tbsp miso paste
    • 1 tsp minced ginger
    • 4-5 slices nori (seaweed)
    • 1 tsp sesame oil
    • 2 cups water
    • salt
    • spring onions
    • 1 cup brown mushrooms (optional)

    Instructions

    • Dice up your tofu and mushrooms into cubes.
    • Add sesame oil to a pan and saute ginger. Add mushrooms and saute until they are cooked.
    • Then add 2 cups of water and nori sheets. Bring to a boil. Add salt and bring down the heat to a low flame.
    • Use a strainer to gently combine the miso paste into the soup. Take off immediately.
    • Serve with spring onions.
  • Vegan Sweet & Sour ‘Pork’

    Vegan Sweet & Sour ‘Pork’

    This Sweet & Sour ‘Pork’ is made using deep fried firm tofu, coated in an easy and incredible vegan sweet & sour sauce.

    The secret to the best tasting sweet & sour pork is deep frying coated tofu until crispy.

    Sweet and sour pork is arguably one of the most popular Chinese dishes, but it’s definitely difficult to find a vegan version. The secret to the best tasting sweet & sour pork is deep frying coated tofu until crispy.

    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.

    Freezing & thawing your tofu blocks gives a firm texture.

    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.

    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 plum sauce, ketchup, soy sauce and more!

    Ingredients You Need

    • Plant Based Chicken – I used frozen and thawed firm tofu for a nice spring texture. You can also use a chicken substitute or mock meat for this dish.
    • Sweet & Sour sauce – the secret ingredient for this dish is plum sauce to give it that sweetness and subtle of sour-y taste. Don’t skip on the vegan worcestershire sauce and ketchup too!
    • Vegetables – pineapples and red bell peppers are the best!

    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~

    For gluten free option, you can swap out your soy sauce for a gluten free version or use tamari or coconut aminos.

    Print Recipe

    Vegan Sweet & Sour ‘Pork’

    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course, Snack
    Cuisine: Chinese, Fusion
    Keyword: sweet and sour, tofu recipes
    Servings: 2

    Ingredients

    • 300 g firm tofu
    • 1.5 tsp plum sauce
    • 2 tsp ketchup
    • 1 tsp vegan worcestershire sauce
    • 1 tsp vegan oyster sauce
    • 1 tsp soy sauce
    • 1 tsp mirin
    • 1/2 tsp sweetener
    • 2 tsp corn starch
    • splash of water
    • 1 tsp sesame oil
    • corn starch (for frying)

    Other Toppings

    • 1/2 cup red bell peppers
    • 1/2 cup pineapples
    • toasted sesame seeds

    Instructions

    • Coat tofu chunks in corn flour and air fry/pan fry until crispy. 
    • Meanwhile mix the ingredients for the sauce (everything except corn starch, water and sesame oil). 
    • Add sesame oil to a pan, followed by red bell peppers and pineapples.
    • Add in your fried tofu, sauce and cornstarch slurry (corn starch + water).
    • Saute until it thickens and serve with toasted sesame seeds!
  • 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!
  • 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 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.
  • 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.