Category: Recipes I Have Tried

Ingredients:

🥒 4 courgettes
🧅 1 onion
🧄 4 cloves of garlic
🥔 1 medium potato, chopped into bite-size pieces
💧 2 cups of water
🥄 1–2 tbsp veggie bouillon powder
🥬 2 cups of spinach
🥣 Vegan unsweetened yogurt, for serving

Method:

1️⃣ Add all the ingredients to a big pan and cook over medium heat for 10–15 minutes, until the potatoes are tender.

2️⃣ Transfer everything to a blender and blitz until completely smooth and creamy.

3️⃣ Serve with a drizzle of vegan unsweetened yogurt on top and enjoy! 🥣✨

Simple ingredients, loads of veggies, and a massive comforting bowl — exactly what volume eating is all about. 🥒🥬💚

Ingredients

* 1 recipe our homemade blender sauce (made with peanut flour, dates, lemon, and your Ethiopian Seasoning Mixture)
* 1 can (15 oz) Organic chickpeas (garbanzo beans), rinsed and drained
* 2 cups Organic broccoli florets, chopped small
* 1 cup Organic brown mushrooms, sliced
* 2 cups Pre-cooked brown rice or black rice (warmed)
* 2 tbsp Water or vegetable broth (for water-sautéing)

Cooking Instructions

   1. Sauté the veggies: Heat a large non-stick skillet over medium-high heat. Add the sliced mushrooms and broccoli florets along with 2 tablespoons of water or vegetable broth. Cover and cook for 3 to 4 minutes until the broccoli is bright green and the mushrooms are tender.
   2. Add the protein: Stir the drained chickpeas directly into the skillet with the vegetables.
   3. Simmer the sauce: Turn the heat down to medium-low. Pour your freshly blended peanut Ethiopian curry sauce over the top. Stir well to coat everything evenly.
   4. Thicken: Simmer uncovered for 4 to 5 minutes, stirring frequently so the peanut base doesn’t stick, until the sauce thickens into a rich, glossy glaze.
   5. Serve: Divide the warm pre-cooked rice into two bowls, spoon the rich chickpea and veggie curry over the top, and enjoy hot.
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OTHER VEGGIES YOU COULD THROW IN EARLY:

• Cauliflower florets
• Sugar snap peas
• Snow peas
• Bell peppers
• Onions
• Zucchini
• Yellow squash
• Chopped kale
• Baby spinach
• Swiss chard
• Sweet potato chunks
• Butternut squash

An oil-free, plant-based fusion sauce combining rich peanut flour, sweet dates, and an aromatic, warming spice blend.

Ingredients

* 1/2 cup Organic defatted peanut flour (or unsalted, oil-free powdered peanut butter)
* 3 to 4 Organic Medjool dates (pitted and soaked in hot water for 10 minutes)
* 1.5 tbsp of Ethiopian Seasoning Mixture (our custom batch recipe)
* 1/4 tsp Organic lemon juice powder (or 1 tbsp fresh organic lemon juice)
* 1 to 1.25 cups Warm water

Instructions

   1. Prepare: Soak your pitted Medjool dates in warm water for 10 minutes until soft. Save the soaking water.
   2. Blend: Add the softened dates, peanut flour, your custom Ethiopian Seasoning Mixture, lemon powder (or fresh juice), and 1 cup of the warm soaking water to a high-speed blender.
   3. Liquefy: Process on high for 1 to 2 minutes until the sauce is completely smooth, creamy, and free of date pieces. If it is too thick, blend in the remaining 1/4 cup of water.
   4. Simmer: Pour the sauce directly into a pan over medium-low heat with your favorite vegetables, beans, or grains. Simmer gently for 8 to 10 minutes until it thickens into a rich, aromatic.

* Prep time: 10 minutes
* Cook time: 5 minutes
* Chill time: 2 hours
* Yield: 1 small cheese block (approx. 12 oz)

Ingredients

* 1/2 cup raw cashews (soaked in boiling water for 15 minutes and rinsed, or sub 1/2 cup rinsed cannellini beans for a lower-fat option, or go 50/50)
* 1 cup water (divided into two 1/2 cup portions)
* 3 tbsp nutritional yeast (for that classic umami base)
* 1 tbsp apple cider vinegar or lemon juice (for Swiss sharpness)
* 1 tsp chickpea miso or white miso paste (for a deep, fermented flavor with minimal sodium)
* 1/2 tsp onion powder
* 1/4 tsp garlic powder
* 1/8 tsp ground mustard seed (optional, adds a sharp background note)
* 1 tbsp tapioca starch / flour (gives the cheese its authentic elastic stretch)
* 1 tbsp agar-agar powder (do not use agar flakes; powder is required for firm setting)

Cooking Instructions

   1. Blend the Base: Add the soaked cashews (or beans), 1/2 cup of the water, nutritional yeast, vinegar, miso, onion powder, garlic powder, ground mustard, and tapioca starch to a high-speed blender. Blend on high until completely smooth with absolutely no grit remaining.
   2. Activate the Agar: In a small saucepan, whisk the remaining 1/2 cup of water and the agar-agar powder together until dissolved. Bring to a boil over medium-high heat, stirring constantly. Let it boil rapidly for 1 full minute to activate the setting properties. It will turn into a thick, clear gel.
   3. Combine and Cook: Turn the heat down to medium-low. Immediately pour the blender mixture directly into the saucepan with the boiling agar gel. Whisk vigorously and continuously. The mixture will quickly become very thick, glossy, and stretchy. Cook for 2 minutes, stirring constantly to prevent scorching.
   4. Mold the Block: Quickly pour the hot mixture into a small, heat-safe silicone mold or a small glass container.
   5. Create “Swiss Holes” (Optional): Let it sit for 2 minutes to slightly skin over. Take the clean end of a chopstick or a straw and poke a few random holes downward into the cheese to mimic the holes of traditional Swiss.
   6. Chill to Set: Let the container cool completely on the counter. Cover it and place it in the refrigerator for at least 2 hours until totally cold and firm.

Once fully chilled, unmold the block. Slice it thin using a sharp knife or a wire cheese slicer, and build your cold sandwich on your favorite oil-free whole grain bread. Keep covered in the refrigerator for up to 5 days.

Ingredients:

🧅 1 huge onion
🫘 Chickpea flour
🧂 Salt
🧀 Nutritional yeast
🌶️ Smoked paprika
🧄 Garlic powder
🌽 Corn flour
💧 Water
🥖 Breadcrumbs

Sauce:
🥣 Greek-style soy yogurt
🍅 Ketchup
🍎 A splash of vinegar
🧂 Salt

Optional:

🥄 Baking powder — for turning leftover batter into a savoury pancake

Method:

1️⃣ Slice the onion into rings.

2️⃣ In a bowl, combine the chickpea flour, salt, nutritional yeast, smoked paprika, garlic powder, and corn flour.

3️⃣ Add water and whisk until you have a smooth batter.

4️⃣ Place the breadcrumbs in a separate bowl.

5️⃣ Dip each onion ring into the batter, then coat thoroughly with breadcrumbs.

6️⃣ Place the coated onion rings into the air fryer and cook for around 10 minutes, or until crispy and golden.

7️⃣ While they cook, mix together the Greek-style soy yogurt, ketchup, vinegar, and salt to make a simple dipping sauce.

8️⃣ Serve the crispy onion rings with the sauce and enjoy! 🧅🔥

If you have any leftover chickpea batter, don’t throw it away! Add a little baking powder and cook it up as a huge savoury pancake.

These onion rings are crispy, crunchy, completely oil-free, and made with simple plant-based ingredients. Perfect when you want something that feels indulgent while still keeping your meal high-volume and satisfying. 💚

Ingredients

Quick Chickpea Flour Method
▢1 cup (100 g) chickpea flour
▢2-2½ cups (600 ml) of water (divided) – see notes
▢½-¾ tsp salt (optional)
▢⅛-¼ tsp turmeric (optional)

OR – Dried Chickpeas Method (Similar To Silken Tofu)
▢1 cup (200 g) dried chickpeas (raw)
▢2 cups (480 ml) water

Instructions

Quick Chickpea Flour Method
You can watch the video in the post for visual instructions.
In a bowl, mix the chickpea flour and 1 cup (240 ml) of water with a whisk. Use just ½ cup (120 ml) water for firmer tofu.
In a saucepan, bring 1½ cups (360 ml) of water to a boil. As soon as it boils, slowly pour the chickpea mixture into the water while stirring constantly.
Let simmer on low heat for at least 5-6 minutes, and make sure to keep whisking frequently. Pour the mixture into a 6×6-inch mold (or several smaller molds) and let it firm up.
Optionally, place the mold(s) into your refrigerator, to firm up even more (the longer it sits, the firmer it gets). Once the chickpea tofu is firmed up, you can unmold it and use it as you would use regular tofu. Enjoy!

Dried Chickpeas Method (Silken Tofu)
Add the dried chickpeas to a large bowl and add plenty of water until they are covered with at least 2 inches (5 cm) of water. Soak them overnight (or up to 1 day), then drain the water through a strainer and give the chickpeas a quick rinse.
Grease a mold (e.g. a 6×6-inch glass pan) or several ramekins with a little oil and set aside.
Transfer the chickpeas into a blender and add 2 cups of fresh water. Blend for about 20-30 seconds, then strain the mixture into a large bowl through a nut-milk bag and try to squeeze out as much liquid as possible. If you have some leftovers in the blender jug, then add 1-2 tablespoons of water and use a silicone spatula to get it all out.
Add the strained liquid into a medium saucepan and bring it to a boil, stirring constantly with a whisk until it starts simmering. It’s important to stir a lot because the starch of the chickpeas will float to the bottom of the pan and begin to clump, if you don’t stir constantly.
Once the mixture starts simmering, turn the heat to low and keep simmering for about 20 minutes, stirring often. The consistency will be like thick pudding. The longer you let it simmer, the firmer the silken tofu will be, as more water will evaporate.
Pour the cooked mixture into the prepared mold(s) and smooth the top with a spatula. Let it cool at room temperature for a few hours to set.
Optionally, place the mold(s) into your refrigerator, to firm up even more (the longer it sits, the firmer it gets). Once the chickpea tofu is firmed up, you can unmold it and use it as you would use silken tofu. Enjoy!

https://elavegan.com/chickpea-tofu/#recipe

Ingredients:
🍄 Mushrooms
🥒 Courgette
🥕 Carrot
🥬 Cabbage
🧈 Tofu
🍚 Rice paper
🥢 Soy sauce
🍶 Rice vinegar
🧄 Garlic powder
🌶️ Sweet chili sauce
✨ Sesame seeds

Method:
1️⃣ Add the mushrooms, courgette, carrot, cabbage, and tofu to a food processor and blitz until finely chopped.
2️⃣ Transfer the mixture to a non-stick pan. Add the soy sauce and garlic powder, then cook for a few minutes until the vegetables soften.
3️⃣ Dip a sheet of rice paper into water until softened.
4️⃣ Place some of the filling in the centre and fold into a sealed parcel.
5️⃣ Sprinkle sesame seeds into a non-stick pan and cook the dumplings on top of the sesame seeds until golden and crispy on both sides. [OR USE AIR FRYER!]
6️⃣ Mix together the soy sauce, rice vinegar, and sweet chili sauce for a quick dipping sauce.
7️⃣ Serve the dumplings with the dipping sauce and enjoy.

🥖 How to Bake the Parcels in a Regular Oven

Baking keeps this recipe oil-free while giving you that satisfying, crispy exterior.

* Preheat: Set your oven to 400°F (200°C).

* Prep the Baking Sheet: Line your pan with parchment paper or a silicone baking mat. This is essential because wet rice paper is incredibly sticky and will tear on bare metal.

* Space Them Out: Place the folded parcels on the tray, leaving at least 1 inch of space between each one. If they touch, they will fuse together and rip.

* Bake: Bake for 15 to 20 minutes, flipping them over halfway through the cooking time.

* Optional Crisp Boost: If you want them extra golden and crunchy, turn on your oven’s broiler for the last 2 to 3 minutes. Keep a close eye on them so the rice paper doesn’t burn!

Ingredients:

* sweet potato

* jar of tomato salsa

* package corn tortillas (organic)

* fresh chopped tomato

* raw broccoli-slaw or shedded lettuce

* avocado (or avo-tomatillo salsa)

Instructions:

* wrap sweet potato in slightly dampened terry cloth towel & microwave until potato is soft

* peel & mash w/ fork

* add some salsa

* wrap tortillas in clean (slightly dampened) kitchen towel & heat for just a few seconds (this makes tortillas flexible!)

* fill softened tortillas w/ potato mixture & avocado, then fold in half to form soft tacos

IF YOU LIKE SOFT TACOS YOU ARE FINISHED HEATING. CONTINUE IF YOU WANT A LITTLE CRUNCH

* heat frying pan to medium-low (try cast iron & brush it w/ tiniest bit of avocado oil)

* grill both sides of folded tacos using weighted press (avoid adding more oil) & set them upon dry paper towel to drain, if needed

* pry slightly open to stuff w/ shredded greens & tomato

* enjoy!