Revision as of 18:12, 25 August 2020

These are mostly whole-food vegan recipes that are generic, where taste and ingredients aren't associated with any cuisine in particular.

Because of the generic nature of these recipes they're easily customizable, and you can easily add other ingredients on top to nuance the taste the way you want it to be.

For other recipes: Index of Recipes

Avocado pasta

Difficulty: 1/5

Time: 20 minutes

Servings: 4

Ingredients:

• 500g whole-wheat pasta
• 2 peeled, seeded avocados
• 1 cup fresh basil
• 1 cup corn kernels
• 3 cloves garlic
• 2 cups sliced cherry tomatoes
• 4 tbsp lemon juice
• Salt to taste
• Black pepper
• Water (or olive oil) for thinning the sauce

Instructions:

• In a blender, add the avocados, the garlic, the basil, the lemon juice, the corn kernels, and the black pepper, and a bit of water/olive oil.
• Blend lightly, taste, and add the salt and the water/olive oil that's needed for the mixture to be smooth, then blend lightly again--it needs to be consistently uniform, but not overly blended, so that some corn kernels are left partly intact for better texture.
• In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
• Mix the pasta and the avocado sauce together, and add the cherry tomatoes on top.

Serving:

Serve the pasta in a plate. Top with fresh basil leaves, more lemon juice and more sliced cherry tomatoes for added freshness.

Scrambled tofu bowl (scrambled-egg-like taste bowl)

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Ingredients:

• 1 sliced big-sized onion
• 2 cups mushrooms (preferably shiitake mushrooms for their exceptional matching flavor with the rest of the ingredients, but as they're expensive/usually hard to find, any mushrooms will do)
• 2 tbsp miso paste OR 2 tbsp soy sauce
• 250g tofu (half of it cubed, the other half crumbled)
• 5 tbsp nutritional yeast
• Black pepper to taste

Oil-free Instructions:

• In a pot, add in the onions and mushrooms with a little bit of water to steam until the onions are soft.
• Stir in the miso paste until dissolved, then mix in the tofu. Let simmer until most of the water has evaporated.
• Turn off the heat, and mix in the nutritional yeast until your mixture is evenly coated. Sprinkle in some black pepper to taste.

Added-Oil Instructions (faster preparation):

• Bring a small skillet to medium heat, add half a tablespoon of extra virgin olive oil, then add in the onions and mushrooms and cook until the onions are soft.
• Mix in the tofu and cook until it begins to brown slightly. Meanwhile, mix the miso with a small amount of water (about a tablespoon) so it's thinner and set aside.
• Sprinkle in some black pepper to taste, then turn off the heat and mix in the miso then nutritional yeast until your mixture is evenly coated.

Serving:

Put your scrambled tofu on a plate. You can serve it with a side of brown rice, whole-grain couscous, or a slice of bread.

Green pasta with tomato sauce

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Ingredients:

• 500g whole-wheat pasta
• 5-7 cloves crushed garlic (depending how garlicky you want it to be)
• 1 cup green peas
• 2 cups chopped arugula
• 1/2 can unsalted tomato sauce
• 15-17 sliced cherry tomatoes
• Salt to taste
• Black pepper

Instructions:

• In a medium pot, add the tomato sauce, the garlic, and some salt and black pepper, with a little bit of water to thin the sauce, and steam for about 10 minutes on low heat.
• Add the green peas, and let it steam for another 5 minutes.
• In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
• Add the arugula and the cherry tomatoes to the sauce, stirring for 2 minutes--or until the arugula has shrunk. Then turn off the heat.
• Mix the pasta and the tomato sauce together, adjusting for seasoning.

Messy pasta with tofu and seeds

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Ingredients:

• 500g whole-wheat pasta
• 5-7 cloves crushed garlic (depending how garlicky you want it to be)
• 2 cups frozen spinach OR 2 cups chopped kale
• 125g tofu, crumbled
• 2 tbsp chia seeds
• 1 tbsp flax seeds
• 4 tbsp nutritional yeast
• Salt to taste
• Black pepper

Instructions:

• In a medium pot, add the garlic, the tofu, the chia seeds, the flax seeds, and some salt and black pepper, with a little bit of water to steam until the garlic is cooked and a paste has formed--thanks to the binding agent of the chia seeds.
• Add the spinach/kale, and turn the heat to low, letting it steam for another 5-10 minutes, until the spinach/kale is cooked.
• Turn off the heat and mix in the nutritional yeast, stirring to coat and to thicken the sauce.
• In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
• Mix the pasta and the tofu sauce together, adjusting for seasoning.

Serving:

Serve the pasta in a plate. You can add sesame seeds--or any other seeds you like--on top for added flavor.

Jackfruit super pasta

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Ingredients:

• 500g whole wheat pasta
• 1 can unsalted beans
• 125g crushed tofu
• 1 jar shredded jackfruit
• 5-7 cloves crushed garlic (depending how garlicky you want it to be) OR 4 tsp garlic powder
• 1 tbsp paprika
• The juice of 1 squeezed orange
• 1 tbsp date sugar
• Black pepper
• Salt to taste (jack fruit is usually salted already)

Instructions:

• In a small pot, add the beans, the tofu, the jackfruit, the garlic, the paprika, the date sugar, and a pinch of salt and black pepper, with a little bit of water to steam on low heat for around 15 minutes. Stir often for it not to stick to the pot.
• In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
• Add in the orange juice to the mix, and stir on low heat for about 2 minutes.
• Mix the sauce with the pasta, adjusting for seasoning, and serve.

Eggplant pasta

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Ingredients:

• 500g whole-wheat pasta
• 1 cubed medium sized eggplant
• 1 diced onion
• 10-12 sliced sun-dried tomatoes
• 1 handful sliced cherry tomatoes
• 1 cup fresh arugula
• Salt to taste
• Black pepper

Instructions:

• In a medium pot, add the onion, the eggplant, the sun-dried tomatoes, the cherry tomatoes, and some salt and black pepper, with a little bit of water to steam until the eggplant is cooked and the sun-dried tomatoes are soft, and most of the water has evaporated.
• Turn off the heat and mix in the arugula, stirring to lightly cook the arugula.
• In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
• Mix the pasta and the eggplant-tomato sauce together, adjusting for seasoning.

Serving:

Serve the pasta in a plate. You can add more fresh cherry tomatoes and arugula on top for freshness. You can squeeze in some lemon juice for acidity.

Herbal cold pasta salad

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Ingredients:

• 500g whole wheat pasta
• 2 tsp dried oregano + 1 tsp for topping OR some fresh oregano if you have it
• 2 tsp dried basil + 1 tsp for topping OR some fresh basil leaves if you have it
• 2 tsp garlic powder
• 21-23 diced cherry tomatoes
• 4 chopped leaves mint
• 1 tsp paprika
• 1 tsp dried sage
• 1 tsp thyme
• 1 tbsp nutritional yeast
• Black pepper
• Salt to taste
• Cayenne powder (optional)

Instructions:

• In a small pot, add the 2 tsp of oregano, the 2 tsp of basil, the garlic, the paprika, the sage, the thyme, the nutritional yeast, the cayenne powder (optional), and some salt and black pepper. Add a bit of water for it to steam, for about 5 minutes.
• Bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain, passing the strainer under cold water to cool off the pasta faster.
• Meanwhile, in a bowl, add the cherry tomatoes, the sauce from the small pot, the 1 tsp of oregano/some fresh oregano, the 1 tsp of basil/some fresh basil, and the mint.
• Mix what's in the bowl with a spoon (or bare hands to be faster), and mix in the pasta, adjusting for seasoning.

Serving:

Serve cold in a plate. Add in a drizzle of olive oil if you want some extra taste, and adjust with salt and black pepper. Top with more nutritional yeast for extra cheesiness. Top with some mint leaves for added freshness. Sprinkle other herbs/spices to add flavors of your choice.

Moroccan-style chickpea stew

Difficulty: 1/5

Time: 30 minutes

Servings: 4

Ingredients:

• 1 medium-sized sliced onion
• 1/2 tsp ground cumin
• 1/2 tsp cumin seeds
• 1/4 tsp ground turmeric
• 1/4 tsp of ground cinnamon
• 1 cup cubed tomatoes
• 1/4 cup tomato paste
• 2 cans (480g) rinsed and drained chickpeas
• Black pepper to taste
• Salt to taste

Instructions:

• In a pot, add the onions, cumin, turmeric, and cinnamon with a little bit of water. Cover and steam until the onions are almost translucent.
• Add the tomatoes and a pinch of salt and pepper. Cover and steam for 5 minutes.
• Add the chickpeas and mix to make sure that every chickpea is coated with a little bit of the stew. Steam uncovered for 15 minutes.
• Once your chickpeas have become a little more tender, turn up your stove temperature to medium-high and quickly stir to make some of the water evaporate.
• Once the stew has thickened, adjust the flavors (salt, pepper, cumin, or cinnamon for a hint of sweetness).

Serving:

In a bowl, pour a generous ladle of your chickpea stew. Serve with a side of rice, couscous, or a flatbread. Garnish with fresh parsley.

Steamed vegetables with tofu and rice

Difficulty: 1/5

Time: 30 minutes

Servings: 4

Ingredients:

• 250g cubed tofu
• 1 medium sized thinly sliced onion
• 4 cloves crushed garlic
• 1 thinly sliced eggplant
• 1 thinly sliced bell pepper
• 2 cups shredded cabbage
• 2 cups frozen spinach OR 2 cups chopped kale
• 3 tbsp miso paste OR salt to taste
• Black pepper
• 500g brown rice
• 1 tablespoon turmeric (optional)

Instructions:

• Pre-heat the oven to 225°C, and place the cubed tofu inside. Make sure to dry the tofu by pressing it between 2 pieces of paper before putting it in the oven.
• In a large pot, add the onions, the garlic, the miso paste/salt, and the black pepper. Add a bit of water for it to steam on low heat, for about 10 minutes.
• Add the cabbage, the bell pepper, and the spinach/kale, stir a bit and close the lid to let it steam, for about another 10 minutes.
• In the meantime, bring water to a boil for the rice. Add in the rice and cook until done, then drain.
• Add the bell pepper to the steamed vegetables pot, and let it steam for another 5 minutes.
• By now the tofu should be browned and crispy. Turn off the oven, and the steamed vegetables pot. Mix in the turmeric (optional) with the rice, and the dish is ready to be served.

Serving:

Serve in a bowl, with rice and vegetables side to side, or vegetables on top. Top with the crispy cubes of tofu. This is a meal with pretty simple flavors, so feel free to add any other sauce or vegetables that you want to it.

Cheesy tofu and cabbage rice bowl

Difficulty: 1/5

Oil-free Time: 30 minutes Added-oil time: 20 minutes

Servings: 4

Ingredients:

• 1 sliced big-sized onion
• 2 cups shredded cabbage
• 1 cubed red bell pepper
• 125g cubed tofu
• 1 cup nutritional yeast or more to taste
• 1 tbsp whole-wheat flour
• 2 cups brown rice
• Black pepper
• Salt to taste

Instructions:

• In a pot, add the onions, the cabbage, the tofu, and some salt and black pepper, with a little bit of water to steam for about 10 to 15 minutes (or until the volume is significantly reduced).
• In a separate pot, cook the rice, drain, and set aside when ready.
• Stir your vegetables and tofu. Let simmer until the water in the pot is almost completely evaporated.
• Stir in the bell peppers and flour. Cook and stir for 2 minutes.
• Turn off the heat, and mix the nutritional yeast until it evenly coats your vegetables and tofu, adjusting for seasoning. If you want a thicker sauce, you can turn the heat back on and add in another tablespoon of flour. If you want a cheesier taste, you can add in more nutritional yeast.

Serving:

In a plate, make a bed of rice and put your vegetables and tofu on top.

Spinach and parsley mac and cheese

Difficulty: 2/5

Time: 35 minutes

Servings: 4

Ingredients:

FOR THE SAUCE

• 250g tofu
• 2 tbsp miso paste
• 5 tbsp nutritional yeast
• 3 garlic cloves OR 2 tsp garlic powder
• 1 1/2 cup soy milk
• 2 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Black pepper to taste
• Salt to taste

FOR THE SPINACH-PARSLEY PESTO

• 2 cups frozen, thawed spinach
• 1/4 cup fresh parsley
• 1 cup soy milk

FOR THE PASTA

• 500g short pasta of your choice (penne, fusilli, macaroni, etc.)
• Nutritional yeast

Instructions:

• In a food processor, put all of the ingredients for the sauce except the flour, and process until smooth. Set aside.
• In a food processor, put all of the ingredients for the spinach-parsley pesto, and process until evenly mixed. Set aside.
• Bring water to a boil and cook the pasta according to the instructions on the package. Drain and set aside.
• In a pot, bring the sauce mixture to a boil. Whisk in the spinach-parsley pesto mixture. Bring to a boil again, and reduce to a simmer. If your sauce is too thing, whisk in 1 tbsp of the whole-wheat flour at a time until you achieve a thick, creamy consistency. Simmer for 5 minutes, then take off the stove.
• Slowly incorporate your cooked pasta to your sauce to make sure every piece of pasta is fully coated in sauce.

Serving:

Scoop a generous serving of the mac and cheese in a bowl. Finish with a sprinkle of nutritional yeast or a pinch of cayenne pepper for a kick. Squeeze a lemon wedge for added acidity.

Lentil lemony soup

Difficulty: 1/5

Time: 1 hour

Servings: 4

Ingredients:

• 3 cups of dry lentils (make sure they're not too old, or they may not soften), or alternatively 3 cans of lentils.
• 1 sliced medium-sized onion
• 2 cups frozen spinach OR 2 cups kale
• 3 tbsp miso paste OR salt to taste
• 1 tsp fennel seeds
• 1 1/2 blended lemon (or 2 squeezed lemons if no blender)
• Black pepper to taste

Process:

• In a pot filled 3/4 with water, add the lentils, onion, fennel seeds, and black pepper.
• Bring to a boil, and let simmer for 55 minutes, then add the frozen spinach--or if using kale, let simmer for 40 minutes, then add the kale.
• Add the miso (mixed in with water before adding so it stirs in)/salt and lemons and let simmer for another 5 minutes--or 20 minutes if using kale, adding the lemons 5 minutes before turning off the heat.

Serving:

Pour the soup in a bowl. For added acidity, add a thin slice of lemon to the plate. For added spiciness, add a few slices of jalapeno.

Pumpkin pasta

Difficulty: 2/5

Time: 1.5/2 hours

Servings: 4

Ingredients:

• 1 small roughly chopped pumpkin (between 700g to 1kg) and washed seeds from the pumpkin - Please note: you can use canned pumpkin purée and simply skip the baking stages of the recipe
• 4 cloves crushed garlic
• 1 can (400mL/14oz) coconut milk (or soy milk)
• Soy milk
• 500g whole-wheat penne
• Black pepper
• Salt to taste
• 1 lemon (optional)

Instructions:

• Pre-heat oven to 225°C. In the meantime, spread your pumpkin pieces skin-side down on a baking tray with parchment paper. Sprinkle black pepper on the pumpkin flesh.
• Bake pumpkin until the flesh is tender when you poke it with a fork (cooking time will vary depending on the size of your pumpkins). Once cooked, take out your tray from the oven and let cool for 10 to 15 minutes.
• With a spoon, scoop out the flesh of the pumpkin to separate it from the skin and put it in a blender. You can also use a knife, but a spoon works better to scrape out as much flesh as possible.
• Put the pumpkin skins back in the oven at °200C with the pumpkin seeds and toast until crispy.
• In the meantime, bring water to a boil for your pasta. Add in your pasta and cook until al dente, then drain.
• Blend your pumpkin with some salt, some black pepper and some of your coconut milk until smooth and lumpless.
• In a pot, stir in your garlic with a little bit of water and cook for 5 minutes.
• Add in your blended pumpkin purée to your garlic and slowly stir in the rest of your coconut milk to achieve a gravy consistency. If one can of coconut milk is not enough, stir in soy milk instead.
• In a big bowl, mix together your pasta and your pumpkin sauce, adjusting for seasoning.

Serving:

Add your pasta to a bowl. Garnish with thinly sliced, crispy pumpkin skins and toasted pumpkin seeds, and squeeze in some lemon juice for added acidity.

Jambalaya

Difficulty: 2/5

Time: 45 minutes

Servings: 4

Ingredients:

• 1 medium-sized onion diced
• 4 garlic cloves minced
• 2 celery stalks diced OR 2/3 cup fennel diced
• 2 carrots diced
• 2 bell peppers diced (can be either red, orange, yellow, or green)
• 1 can (400g) crushed tomatoes
• 4 cups water OR vegetable stock
• 1 tsp dried oregano OR 1 tbsp fresh oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp ground cumin
• 3 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 2 tbsp miso paste OR 2 tbsp soy sauce
• Black pepper to taste
• 1 can (240g) cooked chickpeas rinsed and drained OR kidney beans
• 2 cups rice

Instructions:

• In a pot, add the onion and garlic with a little bit of water to steam until soft. Then, add the celery, carrots, and bell peppers and cook until they begin to soften.
• Add the tomatoes, water, herbs, spices, miso paste, chickpeas, and rice. Stir together so that nothing sticks to the bottom of the pan right away, and bring to a boil. Then, reduce the heat, cover, and let simmer for about 15 to 20 minutes, or until the rice is cooked and the liquid is mostly absorbed. Adjust seasonings and salt if necessary.

Serving:

Serve the jambalaya in a plate. Top with fresh chives, cilantro, green onions, or parsley for added freshness. Sprinkle more cayenne for a kick of spice.