Vegan Eats Plant Based Recipes
Table of Contents Tofu Satay with Peanut Sauce------------------------------------------------------------ 2 Vegan Dumpling--------------------------------------------------------------------------- 4 Broccoli and Mushroom Stir-Fry- ------------------------------------------------------- 6 Cauliflower Sweet Potato Coconut Curry ----------------------------------------------- 8 Vegan Pad Thai-------------------------------------------------------------------------- 10 Vegan Thai Coconut Soup---------------------------------------------------------------- 12 Cited ------------------------------------------------------------------------------------ 14
For more information on recipes and more work done by the Cooks who crafted them, review the cited information.
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Tofu Satay with Peanut Sauce INGREDIENTS 2 blocks extra firm tofu (~500g) 10 skewers (soaked in water for 30 mins if wooden) 1/2 cup coconut milk 1 heaped tsp red thai curry paste 1 tbsp maple syrup 1 tbsp soy sauce 1/2 tsp garlic granules 1/3 tsp salt Peanut Sauce 3/4 cup coconut milk 1/2 cup smooth peanut butter 1 heaped tbsp red thai curry paste 1 tbsp soy sauce 2 tbsp maple syrup 1/2 cup water Pinch of salt Garnish Fresh coriander Chopped peanuts
INSTRUCTIONS Cut the tofu into 1.5 inch pieces and place in a large bowl. Mix coconut milk, thai curry paste, maple syrup, soy sauce, garlic and salt in a bowl. Drizzle over the tofu, toss to coat and leave to marinate for at least 30 minutes. Place the peanut sauce ingredients in a pan and simmer for a few minutes until thickened. If you like it thinner just add a splash more water. Pour into a small bowl to serve later. After half an hour, place the tofu pieces onto skewers. I made 10 skewers with 3-4 pieces on each. Heat a griddle pan on medium high heat with a little oil . Place the tofu in and cook for a few minutes on each side until charred. Pour over any remaining marinade over the top before flipping. Depending how big your pan is you may need to do it in two batches. Sprinkle with some fresh coriander, chopped peanuts and peanut sauce! Page 3
Vegan Dumpling INGREDIENTS Dumpling Wrap: 1 1/2 cups (220 g) all-purpose flour 1/2 cup (115 ml) hot water pinch of salt Dumpling Filling: 1 medium-sized napa cabbage or white cabbage 2 fresh shiitake mushrooms 1 tsp freshly grated ginger 1 tsp freshly grated garlic 1 spring onion, finely chopped 1/4 of a medium-sized purple onion, finely chopped 1 tsp sesame oil 1 tbsp + 1 tsp salt pepper, to taste In addition 1/2 cup of sesame seeds, placed in a small bowl 3 tbsp water, in a flat plate 1 tsp grated ginger 2 tsp spring onions, finely chopped Dipping Sauces: Soy Sauce Dipping ( 1 tsp grated ginger, 1 tsp finely chopped spring onions, 3 tbsp soy sauce, 1 tsp sesame oil and 1/2 tsp sesame seeds) Chili Garlic Sauce (store bought) Chilli Oil (store bought)
INSTRUCTIONS To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth, 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and
knead again for 5minutes and then cover again with plastic wraps for 30 minutes. Bye then, the dough should be springy and soft. While the dough is resting, prepare the filling. Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside . At the meantime, cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion. Take the cabbage stripes out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside. On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet. In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly-browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate, sprinkle with more finely chopping spring onions, chili flakes, sesame seeds, sesame oil and soy sauce. Serve immediately.
Broccoli and Mushroom Stir-Fry INGREDIENTS
2 cups of Broccoli, cut into small florets 1/4 cup Red Onion, chopped small 3 cloves of garlic, minced 2 cups of mushrooms, sliced 1/4 teaspoon crushed red pepper (optional) 2 teaspoons fresh ginger, grated 1/4 cup of vegetable broth, optional water 1/2 cup of carrot, shredded 1/4 cup of cashews, optional water chestnuts 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon coconut sugar optional 1 tablespoon of sesame seeds
INSTRUCTIONS
Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 minutes Yields: 4 servings Serving size: 1 1/2 cups Calories: 133 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 286mg Carbohydrates: 12g Fiber: 3g Sugar: 3g Protein: 6g
In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.
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Cauliflower Sweet Potato Curry INGREDIENTS
1 tablespoon coconut oil 4 cups cauliflower florettes, roughly chopped 2 cups sweet potatoes, peeled and roughly chopped* 1 14 ounce can sweet potato puree 3 garlic cloves, minced 1 inch fresh ginger, minced or 1/2 tablespoon ginger paste 1–2 thai chilies, seeded and minced* (more or less depending on how hot you want your curry!) 2 teaspoons turmeric 3 tablespoons red curry paste 2 tablespoons fresh lime juice 2 tablespoons rice vinegar 1 14 ounce can unsweetened coconut milk 1 tablespoon soy sauce 1/2 cup shelled, raw peanuts, roughly chopped 2 tablespoons Thai basil, roughly diced 1/4 cup cilantro, roughly diced Lime slices, for garnish Coarse salt Cooked jasmine rice to serve
INSTRUCTIONS
In a large pot, heat coconut oil over medium high heat. Stir in minced garlic, ginger, and thai chilies. Cook for 2 minutes, until fragrant. Add cauliflower and chopped sweet potatoes. Cook for 4-5 minutes, stirring frequently until somewhat softened. Stir in sweet potato puree, turmeric, and red curry paste. Cook for 2 minutes, stirring frequently. Pour in lime juice and rice vinegar. Cook 1 minute, scraping up any browned bits on the bottom of the pot. Stir in coconut milk, 1 tablespoon of Thai basil, 1 tablespoon of the cilantro, and the soy sauce. Bring to a boil. Reduce heat to a simmer and cook 10 minutes, stirring occasionally, until vegetables are easily pierced with a fork. Remove from heat. Stir in half of the peanuts, 2 tablespoons of the remaining cilantro, the remaining Thai basil and more soy sauce as desired. Add salt to taste. Serve immediately over jasmine rice. Garnish with remaining cilantro, peanuts, and lime slices.
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Vegan Pad Thai INGREDIENTS
1/2 pack rice noodles (approx 7 oz) 1/2 block of extra-firm tofu, cut into small cubes 2 tbsp vegetable oil 1/4 cup-1/2 cup water 1 garlic clove, finely chopped 1 large handful garlic chives (can sub regular chives) 2 tbsp soy sauce (gf if needed) 1 tbsp coconut sugar (can sub agave, maple syrup) juice of 1/2 lime 1 cup bean sprouts 1 green onion, chopped crushed peanuts, lime & cilantro for serving
Prep Time: 10 Minutes Cook Time 10 Minutes Total Time: 20 Minutes Yield: 2 Servings
INSTRUCTIONS
Boil the rice noodles in a pot of water until tender, but not too soft (they should still be slightly undercooked. Drain and set aside. Heat the vegetable oil in a non-stick pan on medium high heat then add the tofu and cook for 2-3 minutes on each side until golden brown. Push the tofu to the side of the pan, turn the heat to medium and add the garlic noodles, garlic chives, soy sauce, coconut sugar and lime juice to the pan. Slowly add some water to the pan, 1-2 tbsp at a time to prevent the noodles from sticking and allowing to cook fully through. Turn the heat to low and add the bean sprouts and green onion and mix together. Top with crushed peanuts, cilantro and a lime wedge to serve.
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Coconut Thai Soup INGREDIENTS
1 1/2 tbsp avocado oil (or vegetable oil) 1 onion, roughly chopped 4 garlic cloves, roughly chopped 1-inch cube of ginger 1–2 tbsp of Thai red curry paste (*see note) 2 tsp curry powder 1/2 tsp turmeric powder 1 Liter low-sodium vegetable broth 1 cup coconut milk (full-fat from a can) 2–3 tbsp soy sauce (*gf if needed) 2 tbsp coconut sugar (maple syrup or agave work too) juice of 1/2 lime 7oz rice noodles (about 1/2 a pack) cilantro to top
INSTRUCTIONS
Heat the avocado oil in a large pot on medium-high heat. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes. Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes. While the soup is simmering, cook the rice noodles according to package directions. Add the rice noodles to the soup. Serve with fresh cilantro and a lime wedge.
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Recipes Cited:
Cupful of Kale. Tofu Satay with Peanut Sauce. May 19, 2019. <https://cupfulofkale.com/thai-tofu-satay-with-peanut-sauce/> Mommy Cooking. Vegan Dumpling. June 12, 2019. <https://www.allbluerecipe.com/2019/06/homemade-vegan-dumplings-vegetarian.html?m=> Mommy’s Kitchen. Broccoli and Mushroom Stir Fry. August 6, 2019. < https://www.letscookingmam.com/2019/08/broccoli-and-mushroom-stir-fry-vegan.html> Aberdeen’s Kitchen. Califlower Sweet Potato Curry. October 22, 2019. < https://www.aberdeenskitchen.com/2019/10/cauliflower-sweet-potato-coconut-curry/> Choosing China. Vegan Pad Thai. March 23, 2019. < https://choosingchia.com/favorite-vegan-pad-thai/> Mommy’s Kitchen. Coconut Thai Soup. May 2, 2019. < http://infotopharian.blogspot.com/2019/05/northern-style-vegan-thai-coconut-soup.html>
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