Revolutionize Your Taste Buds with These 5 Must-Try Vegan Recipes!

Sizzling Sesame Tofu and Vegetable Stir Fry

Ingredients:

14 oz. extra-firm tofu, pressed and cut into cubes

1 tablespoon corn starch

1/4 cup soy sauce

1/4 cup vegetable broth

2 tablespoons hoisin sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

2 tablespoons sesame oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 large carrot, sliced

1 small head of broccoli, chopped

2 garlic cloves, minced

2 tablespoons fresh ginger, grated

2 tablespoons sesame seeds

Salt and pepper, to taste

Cooked brown rice, for serving

Instructions:

In a bowl, whisk together the corn starch, soy sauce, vegetable broth, hoisin sauce, brown sugar, rice vinegar, and sesame oil to create a sauce. Set aside.

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.

Add the tofu cubes to the skillet and sauté them until they are golden brown on all sides. Remove the tofu from the skillet and set it aside.

Add the remaining tablespoon of sesame oil to the skillet and add the sliced bell peppers, carrot, broccoli, garlic, and ginger. Stir-fry the vegetables for 5-7 minutes, until they are tender-crisp.

Pour the sauce over the vegetables and stir to combine. Allow the sauce to thicken for 1-2 minutes.

Add the cooked tofu back to the skillet and toss it with the vegetables and sauce.

Sprinkle the sesame seeds over the top of the stir fry and season with salt and pepper to taste.

Serve the sizzling sesame tofu and vegetable stir fry over cooked brown rice. Enjoy!

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Luscious Lentil and Mushroom Shepherds Pie

Ingredients:

1 1/2 cups green or brown lentils, cooked

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

2 large carrots, chopped

2 celery stalks, chopped

8 oz. mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 tablespoons tomato paste

2 tablespoons all-purpose flour

1 1/2 cups vegetable broth

Salt and pepper, to taste

4 cups mashed potatoes

Instructions:

Preheat the oven to 375°F (190°C).

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and garlic to the skillet and sauté them for 2-3 minutes until they are soft and fragrant.

Add the chopped carrots and celery to the skillet and sauté them for an additional 5 minutes.

Add the sliced mushrooms, thyme, and rosemary to the skillet and sauté them for another 5 minutes until the mushrooms have released their liquid and become tender.

Stir in the cooked lentils and tomato paste and cook for 2 minutes more.

Sprinkle the flour over the vegetable mixture and stir to combine.

Slowly pour in the vegetable broth and stir to combine, cooking until the mixture has thickened.

Season the mixture with salt and pepper to taste.

Pour the lentil and mushroom mixture into a 9x13 inch baking dish.

Spread the mashed potatoes over the top of the lentil and mushroom mixture.

Use a fork to create ridges on the surface of the mashed potatoes.

Bake the shepherds pie in the oven for 25-30 minutes, until the mashed potatoes are golden brown on top.

Remove the pie from the oven and let it cool for 5 minutes before serving. Enjoy your luscious lentil and mushroom shepherds pie!

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Delectable Vegan Chocolate Peanut Butter Cake

Ingredients:

For the cake:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup almond milk

1 tablespoon apple cider vinegar

1/2 cup coconut oil, melted

1 cup granulated sugar

1/4 cup smooth peanut butter

1 teaspoon vanilla extract

For the frosting:

1/2 cup vegan butter

1/2 cup smooth peanut butter

2 cups powdered sugar

2-3 tablespoons almond milk

Instructions:

Preheat the oven to 350°F (175°C).

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.

In a separate mixing bowl, whisk together the almond milk and apple cider vinegar until well combined.

Add the melted coconut oil, granulated sugar, peanut butter, and vanilla extract to the almond milk mixture and whisk until well combined.

Pour the wet mixture into the bowl with the dry ingredients and whisk until a smooth batter forms.

Pour the cake batter into a greased 9-inch cake pan and bake for 25-30 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

While the cake is baking, make the frosting. In a mixing bowl, beat the vegan butter and peanut butter until well combined.

Gradually beat in the powdered sugar, followed by the almond milk, until the frosting is smooth and creamy.

Once the cake has finished baking, remove it from the oven and let it cool for 10 minutes.

Remove the cake from the pan and place it onto a wire rack to cool completely.

Once the cake has cooled, spread the peanut butter frosting over the top and sides of the cake.

Slice and serve your delectable vegan chocolate peanut butter cake. Enjoy!

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Savoury Jackfruit BBQ Sandwiches

Ingredients:

For the jackfruit filling:

2 cans of young jackfruit in brine, drained and rinsed

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

1/2 cup barbecue sauce

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper, to taste

For the sandwiches:

4 vegan hamburger buns

Vegan coleslaw, optional

Instructions:

Preheat the oven to 350°F (175°C).

Using a fork or your hands, shred the jackfruit until it resembles pulled pork.

In a large skillet, heat the olive oil over medium heat.

Add the diced onion and minced garlic to the skillet and sauté them for 2-3 minutes until they are soft and fragrant.

Add the shredded jackfruit to the skillet and sauté it for 5-7 minutes until it begins to brown.

Add the barbecue sauce, smoked paprika, chili powder, salt, and pepper to the skillet and stir to combine.

Simmer the jackfruit filling for an additional 5-10 minutes until the sauce has thickened and the jackfruit is tender.

While the jackfruit is simmering, lightly toast the hamburger buns in the oven for 3-5 minutes.

To assemble the sandwiches, place a generous portion of the jackfruit filling on the bottom half of each bun.

Top the jackfruit filling with vegan coleslaw, if desired.

Place the top half of the bun on the sandwich and serve. Enjoy your savoury jackfruit BBQ sandwiches!

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Mouth-Watering Moroccan Spiced Chickpea Stew

Ingredients:

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

1 red bell pepper, chopped

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

2 cans chickpeas, drained and rinsed

1 can diced tomatoes

2 cups vegetable broth

1/4 cup chopped fresh parsley

Salt and black pepper, to taste

Instructions:

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the chopped onion and minced garlic to the pot and sauté them for 2-3 minutes until they are soft and fragrant.

Add the chopped carrots, celery, and red bell pepper to the pot and sauté them for an additional 5-7 minutes until they begin to soften.

Add the ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper to the pot and stir to combine.

Add the drained and rinsed chickpeas, diced tomatoes, and vegetable broth to the pot and stir to combine.

Bring the stew to a simmer and let it cook for 15-20 minutes until the vegetables are tender and the flavour's have melded together.

Stir in the chopped fresh parsley and season the stew with salt and black pepper, to taste.

Serve your mouth-watering Moroccan spiced chickpea stew hot with crusty bread or over a bed of couscous. Enjoy!

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