Honestly, having spaghetti, quinoa, and ';cheeze'; nachos all the time just doesn't cut it.
So I'm looking for something new...Maybe something spicy. But at this point, I'll accept any recipe!
By the way, my kid sister can't eat yeast. So please don't provide a recipe that uses nutritional or active dry yeast. Thank you!Vegan dinner and snack recipes?
I would try some Asian recipes because they are packed full of flavour.Try Pad Thai- rice noodles with peanuts,veg and chilli.
Indian-Vegetable curry %26amp; rice.
Chinese- stir fry tofu in black bean sauce with rice noodles.
PAD THAI
Ingredients:
12 oz dried flat rice noodles
1 package wheat gluten “chicken”, sliced into small pieces OR 5-6 squares deep-fried tofu, cut into small piec
3 sliced shallots
1-2 fresh green chillies, depending on desired spiciness (for mild noodles, remove seeds)
2 eggs (omit if vegan)
1 cup snow peas
1 cup bean sprouts
¼ cup ground peanuts (unsalted)
3 spring onions, finely sliced
1 cup fresh coriander, roughly chopped
3 Tbsp peanut or coconut oil
SAUCE:
4 Tbsp light soy sauce
½ tsp. dark soy sauce
2 Tbsp lime juice
1 Tbsp. sugar
½ Tbsp. tamarind paste mixed with ½ cup water
3 Tbsp tomato ketchup
Preparation:
For a new and improved version of this recipe, see: Pad Thai (Vegetarian) Recipe.
Soak rice noodles in hot water until soft (8-10 minutes). Drain and toss with 1 Tbsp. oil to keep from sticking (or rinse with cold water).
Mix all sauce ingredients together in a cup. Set aside.
Place remaining oil in wok. Over medium-high heat, stir-fry shallots and chillies until fragrant (about 1 minute).
Add wheat gluten or tofu and stir fry (1 minute).
Add snow peas and stir-fry another minute until bright green.
If using eggs, clear a space in the center of the wok. Crack eggs into it and stir-fry until cooked.
Add noodles and sauce, then stir-fry, lifting and turning the noodles to combine all ingredients (1-2 minutes).
Taste for saltiness. If not salty enough, add up to 2 Tbsp. fish or soy sauce.
Take off the heat and add bean sprouts, mixing well to combine (note that bean sprouts should retain some of their crunchiness).
To serve, place noodles on a platter. Sprinkle with spring onions, ground nuts, and coriander. For those who like it extra hot, serve with a bottle of “sambal” (red chilli sauce).
User ReviewsVegan dinner and snack recipes?
Kung Pao Tofu
1 block tofu, firm
1 tablespoon peanut or olive oil
1 cup hoisin sauce
1/2 cup soy sauce
1 tablespoon Sambal Oelek (chili and garlic sauce)
1 tablespoon Spicy Bean Paste (Korean hot sauce)
1/2 cup red wine vinegar
1/2 cup sugar (optional)
1/2 cup carrot, small diced
1/2 cup onion, small diced
1/2 cup red bell pepper, small diced
1/2 cup zucchini, small diced
1 tablespoon peanut or olive oil
1/4 cup macadamia nuts or peanuts
Place the water packed tofu in the freezer overnight. Using tofu that has been frozen first will give this dish a meatier feel. Freezing makes the texture of tofu chewier, which resembles chicken. Thaw the tofu by leaving it out all day or in the microwave for a few minutes. Once thawed, squeeze the tofu between your hands over a bowl to catch all the water that will come out. It will feel like squeezing a sponge dry. The more water you get out, the more the tofu will absorb the flavors of the sauce. Slice the tofu in to bite-sized cubes and fry in the peanut oil until golden brown. Set aside.
Next, make the Kung Pao sauce. Combine all the sauce ingredients in a mixing bowl and mix well, then set aside. Adjust the sauce to your taste by adding more hot sauce if you want the sauce to be hotter, and less sugar to take away some sweetness.
Cut all the vegetables into same size pieces so that they will cook evenly. You can use all your favorite vegetables, these are just a suggestion. In a sauté pan heat the peanut oil and sauté the vegetables. Just be sure to add the thicker ones, like carrots, first and let cook for two minutes. Then the onion and bell peppers for another two minutes. Add delicate vegetables like zucchini last and only cook briefly or they will get mushy and lose vitamins. Add the golden tofu cubes and mix gently. Now add the sauce, a little at a time, until you get the desired coating. Let the mixture simmer for a few minutes to reduce the sauce and thicken it. For the final touch, sprinkle with macadamia nuts for a truly local flair, or peanuts. Serve over jasmine rice and enjoy!
Pita Pizza
1 vegan pita
2 tablespoons of salsa
1 tablespoon of veggie spaghetti sauce
onions, green peppers, olives, hot peppers, tomatoes
1/2 cup of soy/tofu cheese
Pre-heat oven to 350 degrees. Place pita on cooking pan and add sauce. Then cut up onions, green peppers tomatoes, hot peppers, olives or any that you like. Place vegan soy cheese on top and cook until cheese is melted
How about fresh veggies, potatoes, rice sauteed with veggies, hot sauce, soy sauce
Tofu
Tacos stuffed with anything
Tempeh
Oatmeal, granola with soymilk.
Fresh fruit soy based sour cream can make a good casserole with tofu
Classic Texas Caviar
2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Serve with raw veggies and crackers.
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White Beans and Peppers
1 teaspoon olive oil
1/4 large onion, chopped
1 sweet pepper, chopped
1 (15 ounce) can great Northern beans, drained
1 pinch dried oregano
ground cayenne pepper to taste
salt to taste
ground black pepper to taste
Heat the oil in a skillet over medium heat. Stir in onion and sweet pepper, and cook until tender. Mix in beans. Season with oregano, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through.
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Jamaican Spinach Soup
3 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons fresh ginger root, minced
1 tablespoon turbinado sugar
2 teaspoons sea salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 potatoes, peeled and diced
4 cups chopped zucchini
6 cups vegetable stock
1 pinch cayenne pepper
1 cup chopped fresh spinach
1/2 red bell pepper, minced
Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.
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