The tasty vegan

Curry Soup by 💚 Warm and comforting bowl of soup filled with lots of veggies!
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​To make 👇🏼:
Dice one yellow onion and saute on medium heat until translucent. Add 3 cloves of minced garlic and a 1 inch chunk of minced ginger, for about 2 minutes. Add veg of choice- I went with broccoli, cabbage + red peppers but usually add ribboned carrot and mushrooms as well. Add 1/2 block of diced tofu, diced. Saute for about 5 minutes, then add 1 can of coconut milk, 3 cups of vegetable broth, 1 tsp turmeric + 2.5 tbsp of curry powder (to taste). Simmer over low heat for 10-15 minutes. Meanwhile, cook noodles of your choice (I added buckwheat to this, but rice noodles are great too!). Add 1 tbsp of soy sauce + a small splash of rice vinegar (optional) + enjoy!
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Creamy one-pot curry noodles by 😋 So easy to cook up & super delicious!
Recipe below:
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Recipe:
one-pot coconut curry noodles (serves 3)
-1 onion, diced
-3 cloves garlic, 1 tbsp ginger, 1 green chili; minced
-3 tbsp red or yellow curry paste
-1/4 tsp cayenne
-1 cup (240mL) vegetable broth
-8 oz (225g) dry noodles (I used linguine)
-14 oz (400ml) coconut milk
-4 cups chopped veggies (I used broccoli)
-lemon juice, salt & pepper; to taste
In a large pot, sauté the onion, garlic, ginger, and chili for 4-5 minutes. Once fragrant, then add in the curry paste and cayenne with a splash of water, and incorporate well. Stir in coconut milk, broth, and noodles, salt, and pepper. Cover and cook on low heat for 5 minutes, then add your chopped veggies and cover again for 5-10 minutes (cooking time will depend on the noodles & veggies used). Stir occasionally to prevent sticking; once everything is cooked through, season with lemon juice and more spices to taste. Serve warm.
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​Cabbage Pasta with Thyme roasted Mushrooms by 😋
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A simple yet delicious recipe!
Ingredients - 200g. Cabbage ​- 100g. Pasta of choice
100g. Mushrooms
Handful of Thyme leaves ​- 3 tablespoons of Olive Oil ​
​Steps:
​Cook the pasta. Wash and chop the cabbage in long, thin slices. The last 2 minutes cook the cabbage together with the pasta. Wash and chop the mushrooms. Add olive oil on a pan, and cook together with fresh thyme. Drizzle with salt and pepper. Mix it all together and serve with a hint of fresh lime juice.
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Easy ginger noodles with crunchy greens by 🔥 This dish will definitely leave you feeling satisfied and super healthy!

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INGREDIENTS
4 tbs sesame oil
1 tbsp rice vine vinegar
3 tbs soy sauce or tamari
3 cloves of garlic, minced
1 tbs of finely sliced or grated ginger
1 cup broccoli florets
A handful of haricot vert
A handful of snow peas
1 medium size bell pepper, sliced
4 green onions, chopped finely
8 oz of soba noodles (or any noodle of your choice, gluten free or even pasta) - I used a pack of dried chuka soba
Sprinkling of sesame seeds (about 1 tbsp) , chilli flakes, to taste
Salt, to taste .

Instructions
Blanch/boil noodles in a deep saucepan according to package instructions, remove noodles from the saucepan into a colander using a large fork or a slotted spoon. Refresh the noodles under running water to remove starch and set aside.
To the same sauce pan with the boiling water, add the haricot vert and blanch for 3-4 minutes and then add the broccoli and continue blanching for another 3 minutes.
Drain the broccoli and haricot vert and set aside.
Heat a wok/deep skillet, add sesame oil, ginger and garlic and cook for a minute
Add the broccoli, haricot vert, green peppers, scallions and the snow peas and stir fry on high heat for 3-4 minutes.
Add the rice vine vinegar, soy sauce, salt and continue to stir for another 2 minutes
Add the noodles and stir to combine and check for seasoning. Add more tamari if you like.
Turn off heat and serve with more scallions, chili flakes and sesame on top.

Kung Pao Tempeh by 🤤 Tempeh cooked with so much flavour! Perfect served over rice too!
Get the recipe below: ​
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​KUNG PAO TEMPEH
1 8 oz block tempeh
1 tsp light soy sauce (sub tamari)
1 tbsp Shaoxing wine (or any cooking wine)
1 tsp cornstarch
1 tbsp sesame oil
Sauce:
¾ tsp cornstarch
1 tsp dark soy sauce + 1 tsp light soy sauce
1 tbsp sugar
1 tbsp Chinkiang vinegar (sub 1 1/2 tsp balsamic + 1
1/2 tsp rice vinegar)
1 tsp sesame oil
½ cup unsalted peanuts
3 tbsp oil, divided
7-10 dried chilies, seeds removed
1 tsp Sichuan peppercorns
1 tbsp minced garlic + 1 tbsp minced ginger
white part of 6 scallions, cut to match size of peanuts
half a red bell pepper, chopped
Blanch tempeh in boiling water for 1-2 minutes to reduce bitterness (optional but highly recommended). Whisk marinade ingredients in a medium bowl. Cut tempeh into small (1/2 inch) cubes, then toss with the marinade and set aside for at least 15 minutes.
Whisk together the stir fry sauce with its cornstarch slurry in a small bowl. Over medium heat, heat oil in a wok. Add peanuts and toast until golden brown, stirring constantly (make sure not to burn them). Remove from pan.
Heat another tbsp of oil over high heat, then add dried chilies and peppercorns and stir until chilies are darkening and oil is fragrant. Quickly add tempeh cubes (with their remaining marinade) and toss, then add red bell pepper and cook for 2 minutes, stirring constantly.
Add ginger, garlic, spring onions, and stir-fry until fragrant. Finally, give the sauce a stir and add it to the wok, continuing to mix until sauce thickens. Turn off heat, add in the toasted peanuts, and stir to make sure everything is incorporated. Serve hot over rice.
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🍒🍰 Amazing Black Forest Cake! 📷 by

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🚨🚨Recipe: serves 8-10
For the Chocolate Cake
All Purpose Flour 2 cups (250g)
Cake Flour 1 cup (120g)
Natural Cocoa Powder 8 Tablespoons
Granulated Sugar 2 cups (400g)
Salt 1 teaspoon (6g)
Baking Soda 2 teaspoons
Apple Cider Vinegar 2 teaspoons
Vanilla Extract 2 teaspoons
Vegetable Oil ¾ cup (177ml)
Strong Brewed Coffee 2 cups

For the Whipping Cream
Soy Milk 2 cup (474ml)
Coconut Oil melted 2 cup (454g)
Granulated Sugar ½ cup (100g)
Xanthan Gum ½ teaspoon
Vanilla Extract 3 teaspoons (15ml)

For the Chocolate Bark
12oz - 1lb Semi Sweet Chocolate Couverture *Tempered
For the Cherries
Fresh or Frozen Cherries (fresh is better for the garnish on the final cake, but frozen is fine for the filling) 1Lb
Sugar ¼ cup
Kirschwasser Cherry Brandy 1 cup

Instructions
For the Cake Sift both flours, baking soda, salt, and sugar together in a large mixing bowl.
Combine the natural cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract.
Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
Pour batter into 3 greased and parchment lined 7" x 2" cake pans
Bake immediately in a preheated 350°f oven for approximately 35 minutes or until a toothpick inserted into the center comes out with moist crumbs
For the Whipping Cream Combine everything in a high speed blender and blend for about 20 seconds
Pour into a clean container and refrigerate until cold preferrably overnight (I sometimes speed the process and place in the freezer for about an hour but not so it is getting hard)
🙏 "Vegan Black Forest Cake"

Lentil Bolognese by 😋 A very tasty recipe to try out! .
Serves 2-3
Lentil bolognese:
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1 medium carrot, finely diced
• 3-4 mushrooms, finely diced
• 1 tbsp tomato purée • 1 tbsp sundried tomato paste
• 1 tsp dried basil • 1 tsp dried oregano • 400g can chopped tomatoes
• 340g can lentils, drained & rinsed
• salt & pepper, to taste
• a sprinkle of nutritional yeast
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1. Sauté the onion, garlic & carrot in a saucepan with a little water/oil. Cook on a medium heat for 5-8 mins until everything is soft.
2. Add in the mushrooms and further cook for 3 mins until the mushrooms are soft.
3. Stir in the sundried tomato paste & tomato purée, then add in the dried herbs. Stir well until fragrant.
4. Pour in the chopped tomatoes & lentils, then add just a little water to loosen it all up a bit. Bring to the boil, then once it starts to bubble, turn the heat down to medium-low to simmer for 15-20 mins until the sauce has reduced. Season with salt and pepper and sprinkle in a little nutritional yeast.
5. Serve with pasta and sprinkle with more nooch! Enjoy!!
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Steamed eggplant with crispy ginger, an excellent & appetizing dish perfect with a bowl of rice😋.

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By .heng
I appreciate this simpler & healthier way of cooking eggplant that my family enjoys. I hope you give this a try & have a lovely Friday, friends⁣🤗⁣
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Recipe (yields 3 servings)⁣⁣
🌱Ingredients:⁣⁣
~ 5-6 small Japanese eggplants⁣⁣
~ 1 tablespoons *crispy ginger⁣⁣
~ a few Thai chilies, chopped⁣⁣
~ sesame seeds & scallions ⁣
🌱Sauce: ⁣⁣
~ 1 tablespoon light soy sauce/tamari, or to taste⁣⁣
~ 2 teaspoons black vinegar⁣⁣
~ 1 teaspoon finely minced garlic⁣⁣
~ 1 teaspoon finely minced ginger⁣⁣
~ 1 teaspoon toasted sesame oil (used Kadoya brand)⁣⁣
⁣⁣
✅Prepare a steamer with water, then lay a punctured parchment paper on the rack. Meanwhile, cut eggplants into 5-6 inches long section. For the smaller eggplant, cut it in half.⁣⁣
✅Place eggplants on the prepared steamer & steam over high heat for 8-10 minutes. Eggplant's skin will start to turn dull purple.⁣
✅Once it's done, carefully remove rack & let the eggplant cool off (placed mine over a cookie rack for a more airy flow)⁣⁣
✅Then, using your fingers, peel eggplants into strips & set aside.⁣⁣
✅To make the sauce, whisk together minced ginger, garlic, soy sauce, black vinegar & toasted sesame oil in a bowl until well combined. Adjust taste accordingly.⁣👌🏻⁣
✅For the *crispy ginger, sauté ginger strips in toasted sesame oil until crispy over low-med heat. ⁣⁣
✅To serve, pour the sauce over peeled eggplant then top with crispy ginger, sesame seeds, chopped scallions & Thai chilies. Enjoy!⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣
#素食

​Gochujang pan fry tofu by 🌱 Need a quick lunch idea? Try this recipe that's perfect with some rice! ​
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Recipe:
1 block tofu, cut into cubes
Cooking oil for pan fry

Gochujang sauce mixture:
1 tbsp gochujang (Korean chilli paste)
1 1/2 tbsp tamari
1 tbsp brown sugar
1 tsp sesame oil
1 tsp garlic powder
1/2 tsp ground ginger
Toasted black sesame
Green onions, finely chopped

Mix well all the sauce ingredients (except the sesame and green onions) and set aside

Pat dry the tofu with kitchen towel and coated it with corn starch. Next fry the tofu in a pan fry with heated oil till all the sides are golden brown. Remove from the heat and set aside

Add in the sauce mixture in a wok and stir it over medium heat for about 10 seconds, followed by adding in the fried tofu into the sauce and gently coated it with sauce evenly. Finally remove from the heat and sprinkle with sesame and green onions, served immediately.
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Vegan definition 🤣😝
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🍝😍 Vegan Pad Thai with a Peanut Sauce! 📷 by
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Recipe: Serves 2-3 people
For the Pad thai:
About 200gr of rice noodles
3 tbsp of toasted sesame seeds oil
3 garlic cloves, minced
A small piece of ginger, finely grated
1/4 cup of soy or Tamari sauce
2tbsp of brown rice vinegar
2 tbsp of coconut sugar
1/2 tbsp of paprika
About 1/2 cup of cubed extra firm tofu
3 spring onions – chopped + extra for sprinkling
1 cup of bean sprouts
1/4 cup of unsalted peanuts – lightly roasted and roughly chopped
1/2 lime cut into slices
An handful of fresh coriander – roughly chopped
A sprinkle of sesame seeds

For the peanut sauce:
1/2 tbsp of siracha or hit sauce
1 cup of canned coconut milk
2 tbsp of soy sauce or Tamari sauce
1/2 cup of runny and unsweetened peanut butter
1 tbsp of coconut sugar

Cover the rice noodles with boiling water and let them sit for 15 minutes.
In the meantime make the peanut sauce. Combine all the ingredients in a small saucepan and slowly bring it boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thicken. Remove from the heat and set on the side.
Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes. Add in the drained noodles and cook for another 2 minutes until they have soften. Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring. Add the tofu in and mix well to combine all the ingredients. Cook for another 2-3 minutes. Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan. Add a dash of water if it looks too dry. Cook for another 3 minutes.
Remove it from the heat and serve it with chopped spring onions, coriander, lime slices, sesame seeds and drizzle the peanut sauce on top.
🙏 "EASY PAD THAI WITH A PEANUT SAUCE"

VEGAN PAD SEE EW by 🌱💚 you find the recipe and the original post on her page! 💓
Recipe:
1/2 yellow onion, thinly sliced
3 cloves garlic
8 ounces broccolini, chopped
1 bell pepper, thinly sliced
1 lb fresh rice noodles (found in asian market) OR 1 lb dry rice noodles
1 tbsp rice vinegar
1 tbsp cane sugar or pure maple syrup
5 tbsp soy sauce
1 1/2 tbsp sriracha
1-2 tsp chili pepper flakes (depending of preference of heat!)
8 ounces broccolini
2 tsp avocado oil (or oil of choice)

Method:
1.If you’re not using fresh noodles and instead using dry rice noodles prepare the noodles according to packet instructions.
2. Meanwhile mince the garlic and thinly slice the onion. Bring a wok or large pan on medium heat. Add the oil then add the garlic and onion and sauté for 4 minutes then add thinly sliced bell pepper and chopped broccolini. Sauté for 5-7 minutes. Add the chili pepper flakes and stir.
3. Add the noodles to the vegetables and mix…the noodles should soften after 2-3 minutes.
4. To a small bowl combine soy sauce, vinegar, sugar and sriracha. Mix together then pour over the noodles. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelize. Letting cook for 4-5 minutes.
5. Turn off heat and serve immediately. .
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Veganlifestyle 🌱

Vegan BBQ Jackfruit Grilled Cheese Sandwich by 🥪 100% vegan and so delicious! 🤤

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Ingredients:
1 can young jackfruit. I got mine from Trader Joe’s. (Drained and patted dry)
3 tbsp of avocado oil
1/2 tsp paprika
1 tsp onion powder
1/2 salt
4 tbsp of good quality BBQ sauce
2 cups of spinach blanched
4 sliced of multi grain bread or whole wheat bread
8 slices of daiyafoods cheese
1 tbsp of earthbalance buttery spread
Method:
In a sauté pan, brown the jackfruit with some avocado oil. Use your fork or a spatula to break the jackfruit so it looks like shredded meat. Add the paprika and onion powder. Sauté until nice and brown. Add the bbq sauce and let is simmer for 5 min. Meanwhile blanch the spinach and set it aside. Make sure spinach is not too wet. Drain well and dry it. Meanwhile take 4 slices of bread and assemble with 2 slices of vegan cheese on the bottom, then layer it with spinach, bbq jackfruit and two more slices of cheese then put the second slice of bread on top. Repeat the process with the second sandwich. In a sauté pan, melt the vegan butter and grill the sandwiches over a medium heat on both sides pressing it on top. You can also use a panini maker. Serve the grilled cheese sandwiches with baked fries. Indulge!

🍋😍 Vegan lemon custard pie! 📷 by .yuki

Recipe: for a 20 cm tart
For the Crust:
175g almond flour
3 pitted Medjool dates
3 Tbsp coconut oil
1 Tbsp lemon juice
1/2 tsp salt

Method:
Preheat oven to 170 Celsius degrees.
Place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor. Pulse several times until the mixture resembles wet sand. Press the crust mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork. Bake for 8-10 minutes until fragrant. Remove and cool completely.

For the Lemon custard:
350g full fat coconut cream
150g maple syrup or agave
35g coconut oil, liquefied
Zest of 2 large lemons
1 tsp vanilla bean paste
Juice of 2 large lemons
1 tsp agar agar powder
1/2 tsp turmeric powder

Method:
1. Place all the ingredients in a small saucepan, then add agar agar. Heat on medium heat and bring to a brief boil. Reduce heat and simmer for a couple of minutes or until it starts to thicken.
2. Remove from heat and pour into the prepared crust. Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours

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Mee Goreng Mamak style😋- this tangy, slightly sweet & spicy noodles dish is one of the must-try dishes at hawker stalls. I hope you like this delicious meal & have a lovely Wednesday, friends⁣🤗
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By .heng
Recipe (yields 3 servings)⁣
🌱Ingredients:⁣
~ 3 servings noodles (dried or fresh)⁣
~ 1 pack of 16oz firm tofu, drained, cut into matchsticks & pan-fried⁣
~ 3 garlic cloves, minced
~ 2 shallots, sliced ~ 2 Thai chilis, chopped⁣
~ 1 cup Yu Choy (or bok choy)/shredded cabbage⁣
~ 1 cup mung bean sprouts⁣
~ lime wedges⁣
~ oil & salt to taste⁣
🌱*Sauce (mix below in a bowl & set aside):⁣
~ 1 tablespoon ketchup⁣
~ 1 tablespoon sambal/red chili paste⁣
~ 1 tablespoon soy sauce/tamari⁣
~ 1 tablespoon dark soy sauce (for color & sweetness)⁣
~ 1 teaspoon curry powder⁣
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✅If using dried noodles, cook it based on package’s instructions, then rinse in cold water to get the al dente texture. ⁣
✅In a heated non-stick pan/wok with 1 tablespoon oil, sauté shallots & garlic until fragrant over low-medium heat. Then add noodles, tofu, chili, yu choy, cabbage, sauce & stir continuously until all noodles are coated with sauce.
✅Finally, toss noodles with mung bean sprouts & stir fry until well combined.⁣
Season with salt if needed. Serve with a squeeze of lime juice & slurp away.⁣
*Please adjust sauce for 1 serving meal⁣⁣⁣⁣
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Chocolate Smoothie Shake by 💗 Tag someone you'd love to share this with!
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​Chocolate Smoothie
​(Recipe makes 1 serving)
1 cup almond milk
1 frozen banana
2 tbsp unsweetened cocoa powder
1 tbsp agave syrup
1 tbps almond butter
1 tsp maca powder
1/2 tsp ground cinnamon
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Blend all ingredients until smooth, top with coconut whipped cream, vegan chocolate sauce and shaved dark chocolate and enjoy!
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Sweet and Spicy BBQ Jackfruit, Kale and Mango Melts by .traveler 🧡 Tag someone you'd love to share this with!
Makes 3 servings:
3 wraps/flatbreads
1 can of jackfruit (in brine)
1 small onion (or 1/2 medium onion)
2 garlic cloves
1 jalapeño
1/3 cup vegan BBQ sauce
1 large handful of chopped kale (I used purple kale)
1/2 cup chopped mango
1/2 cup vegan cheese
Fresh lime juice _______________________________________________________
Drain jackfruit and break pieces apart. In my opinion it works best just to use your hands. If there are any tough, chewy seeds cut them up with a knife or discard those pieces.
Thinly slice onion and jalapeño and chop garlic.
Heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown. Next, add garlic and pulled jackfruit and continue cooking on low medium heat for about 15 minutes until all excess liquid is gone. You want the jackfruit to have a relatively dry texture so it can absorb the sauce and flavors better.
Add sliced jalapeños and BBQ sauce and continue cooking for another 5 minutes.
In the meantime wash and chop kale, squeeze some lime juice over it and give it a quick massage (optional but recommended). Assemble flatbread or wrap with some of the vegan cheese, jackfruit mix, kale and mango. You can add a bit more of the BBQ sauce here as well!
I always cover one half of the flatbread/wrap with all fillings, sprinkle a little more cheese on top and flip the other side over.
Fry them in a non stick pan (no oil necessary unless you want them to be extra crispy) for a few minutes each side on low medium heat until lightly browned and cheese is melted.
Cut in half and enjoy!
Ps: They taste great cold too!
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Tofu Katsu by 💞🍛
(Makes 4 katsu)
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1 240g block fresh extra firm tofu
1/4 tsp salt, or to taste*
Canola oil, for frying (*Note: feel free to adjust the seasoning as needed.
Batter
1/4 cup flour
1/2 tbsp + 1 tsp cornstarch
1/2 tsp baking powder
1/2 tsp salt
1/4 cup room temp. water

Breading
1 cup japanese breadcrumbs, or more as needed

1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.
2. Slice each tofu into two 3/4-inch thick square slabs. Sprinkle with salt as needed.
3. Prepare the batter by mixing all the ingredients until smooth. This will be a really thick batter. In another plate or tray, add the breadcrumbs.
4. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.
5. Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat.
6. Let cool for 5-8 minutes then slice diagonally into strips.

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VEGAN S’MORE TRUFFLES by ❤️ Follow us for more delicious vegan recipes!
S’more Truffles
2 cups graham crackers, (I used vegan cinnamon graham)
8 medjool dates, soaked in warm water
2 Tbsp maple or agave syrup
½ cup almond butter, or your favorite nut butter
12 mini vegan marshmallows
1 cup chopped vegan chocolate
1 Tbsp coconut oil
Directions:
Place your graham crackers in a food processor or high powered blender and pulse until your graham crackers have turned into fine crumbs. Combine the graham cracker crumbs,soaked dates, almond butter, and syrup to the food processor or high powered blender. Process again until it becomes a sticky cookie dough like texture. Using a small cookie scoop place 1 tablespoon of the dough in the cookie scoop and press down. The dough should be packed lining the scooper. Place the mini marshmallow in the middle of packed cookie dough scoop. Place another tablespoon of dough on top of the marshmallow. Using your fingers press the mixture down forming a ball. Remove the dough from the cookie scoop. Using your hands form the truffle into a firm ball. Set S’more dough balls on a plate and repeat steps. Make the chocolate coating. Combine the chocolate and coconut oil in a microwave-safe bowl. Microwave for 30 second intervals stirring between each one until the chocolate has melted. Coat each dough ball with chocolate. I used a fork to do this. Place truffles on a plate and top with crushed graham crackers or marshmallows. Place in the refrigerator for 30 minutes to harden.

Teriyaki Katsu Rice Bowls by 🍚 Served over steamed rice for a super satisfying meal! Get the kastu recipe below:
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Tofu “Katsu”
(Makes 4 katsu)
2 240g blocks fresh extra firm tofu
1/2 tsp salt, or to taste*
Canola oil, for frying
Teriyaki sauce (recipe on my blog)
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Batter
½ cup flour
1 tbsp + 2 tsp cornstarch
1 tsp baking powder
1 tsp salt
1 tsp sweet paprika powder, optional
½ cup water
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Breading
1 cup japanese breadcrumbs, or more as needed
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1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.
2. Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt.
3. Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.
4. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest.
5. Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat.
6. Let cool for 10-15 minutes then slice diagonally into 3/4-inch thick strips. Drizzle with some teriyaki sauce and enjoy with rice.
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One Pot Mushroom Tetrazzini by
Always nice to find a tasty, simple vegan pasta recipe.
1 Tbsp. Olive oil
16 oz. Mushrooms, sliced
2 Cloves Garlic, chopped
1/4 C. Vegan butter
1/4 C. All purpose flour
3 C. Vegetable broth
1 C. Almond milk or other non dairy milk of choice
10 oz. Spaghetti
1/2 C. Frozen peas
1/2 C. Panko bread crumbs
2 Tbsp. Nutritional yeast
Salt and Pepper to taste
Parsley to garnish

Instructions
Preheat the oven to 450 degrees.
Now in an oven safe pot, heat the olive oil on medium high. Then add the sliced mushrooms and garlic. Saute for 4-5 minutes until the mushrooms have released their liquid and it has evaporated. Season with salt and pepper. Once the mushrooms are done, remove them from the pot and set aside.
Now add the vegan butter to the pot and melt. Reduce heat to low. Cook for a minute, stirring, then add the flour. Whisk together to make a roux. Cook for another minute or two until it has thickened.
Now add the veggie broth and almond milk. Whisk to combine with the roux. Now bring heat up a bit, and bring to a boil. Season with a bit of salt and pepper.
Then add the spaghetti. I like to snap mine in half. Then stir to make sure it is fully covered by the liquid. Cook for just about 3-5 minutes(you want it still to be a bit firm when you put it in the oven so it doesn't over cook). Stirring.
Then add back in the mushrooms and the frozen peas into the pot. Stir to combine. Cook for just another minute. Taste and adjust seasoning.
Now turn off the heat. In a bowl combine the panko and nutritional yeast. Sprinkle on top of the pasta. Now either drizzle with olive oil, spray with non stick spray, or put a few pieces of vegan butter on the top just to brown the bread crumbs.
Bake at 450 degrees for about 10 minutes until bubbly and the top has browned. Serve immediately with parsley if you want!