Everyday/Generic Recipes

These are 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.

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

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Cheesy tofu and cabbage rice bowl

Difficulty: 1/5

Time: 30 minutes

Servings: 4

Ingredients:

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

Instructions:

• In a pot, add in the onions, cabbage, and tofu 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 in the miso paste with your vegetables and tofu until dissolved. 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. Sprinkle in some black pepper to taste. 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.

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)
• 1 1/2 tbsp miso paste
• Black pepper to taste
• Soy milk
• 500g whole-wheat penne
• 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 the miso paste, 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.

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.