Vegan Burrito Bowl with Sweet Potato "Rice"

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

A quick and healthy burrito bowl made with sweet potato "rice" for a nutrient-rich meal.

SERVINGS: 

CALORIES: 640 KCAL

 

Ingredients

For the bowl:

• 1 teaspoon extra virgin olive oil
• 1/2 red onion , chopped
• 1 bell pepper , chopped
• 1 clove garlic , minced
• 1 (1.5 pound) sweet potato, peeled and cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 1 1/2 cups cooked black beans , or 1 can drained and rinsed

Optional Toppings:

• Freshly chopped tomatoes
• Diced red onion
• Fresh cilantro
• Sliced avocado

• 
  
• 
  
• Instructions
• Heat the oil in a large deep skillet or Dutch oven over medium heat. Sauté the onion, pepper, and garlic until they start to soften, about 5 minutes.
• While the veggies are cooking, process the sweet potato chunks in a food processor to create a rice-like texture. Add the riced sweet potato to the pan, along with the salt, chili powder, cumin, beans, and a splash of water to help prevent sticking. Cover the pan with a lid and let the vegetables cook until the sweet potato rice is tender, about 8 minutes.
• Adjust any seasoning to taste, then serve warm, topped with freshly chopped tomatoes, onion, cilantro, and sliced avocado as desired. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.

Egg Roll in a Bowl

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

This healthy Egg Roll in a Bowl has the flavor you love, without the greasy deep-fried wrapper. It's naturally vegan, nut-free, gluten-free, paleo, low-carb, and keto to fit your special diet. 

COURSE: MAIN COURSE, Side Dish

SERVINGS:  2

CALORIES: 178 KCAL

 

Ingredients

• 1 tablespoon olive oil
• 1/2 red onion , thinly sliced
• 2 carrots , shredded (about 1 cup)
• 2 celery stalks , chopped
• 4 cups shredded cabbage (about 1 pound)
• 1 cup sliced mushrooms
• 2 tablespoons tamari (gluten-free soy sauce)
• 1/4 teaspoon fine sea salt
• freshly ground black pepper , to taste
• 1 teaspoon toasted sesame oil
• chopped green onions & sesame seeds , for garnish

Instructions

1. Heat the olive oil a large, deep skillet or Dutch oven (3.5 quarts or larger) over medium-high heat and sauté the onion, carrots and celery until they start to soften, about 5 minutes. 
2. Add in the shredded cabbage, mushrooms, tamari, salt and pepper, along with a splash of water to help prevent sticking. The water should immediately sizzle when you add it to the pan, creating steam. 
3. Cover the skillet and lower the heat, cooking until the vegetables are tender, about 10 to 15 minutes depending on how crunchy or soft you want the vegetables to be. Stir in the sesame oil as soon as the vegetables are tender, so that it's not exposed to too much heat. 
4. If you'd like to add in some eggs or tofu to this dish, move the cooked vegetables to the edge of the pan to create a well in the center. Add a touch more oil and scramble the protein directly in the pan until cooked through. Stir to combine with the vegetables. 
5. Season with additional salt and pepper, if desired, then serve warm with a topping of green onions and sesame seeds. 

Vegan mac ‘n’ cheese WITH A CRISP HERBY TOPPING

“This cheat’s vegan mac and cheese is just like the real thing – proper comfort food. ”

Pasta, Dairy-free, Vegan, Vegetarian

SERVES 6     COOKS IN40 MINUTES     DIFFICULTY  SUPER EASY

Ingredients

• 2.5 cups  dried macaroni
• sea salt
• freshly ground black pepper
• 1 onion
• 1 liter or 4 cups  unsweetened organic soya milk
• 7 Table Spoons of Dairy-free margarine
• 3/4 cup plain flour
• 1 heaped teaspoon mustard
• 1½ tablespoons nutritional yeast flakes
• 1/2 cup vegan cheese , optional (available from specialist stores)
• 5 cloves of garlic
• ½ a bunch of fresh thyme
• olive oil

• 1/3 cup fresh breadcrumbs Method Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water. Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper. Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside. Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve

Sweet potato & white bean chilli

SERVES 4 TO 6

COOKS IN50 MINUTES

DIFFICULTYNOT TOO TRICKY

Ingredients

• 2 medium sweet potatoes
• olive oil
• 2 teaspoons ground cinnamon
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 large onion
• 1 bunch of fresh coriander
• 1 fresh red chilli
• 2 red peppers
• 1 yellow pepper
• 1 x 400 g tin of cannellini beans
• 1 x 400 g tin of tomatoes

Method

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
5. Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
6. Cook over a low heat for 15 minutes, stirring regularly.
7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice  

Seitan Piccata

Serves 4
Total time: 45 minutes || Active time: 45 minutes

Notes

~ I love to use Homemade Seitan (Recipe Below)  in this recipe. 

~ To get everything done in a decent amount of time, follow this schedule: 1) Make the seitan a day ahead, giving it plenty of time to cool. 2) Start the mashed potatoes before everything else. 3) Saute or steam greens in the last 10 minutes of your piccata reducing. By that point, your potatoes should be done and the stovetop should be at least a little less hectic.

~ For the broth in the piccata sauce, you can totally use a cup of leftover broth from the simmered seitan. Add one cup of water to get the two cups you need, since the seitan broth will be very strong.

Ingredients

1 lb seitan, sliced into 1/4 inch thick strips
1/3 cup all-purpose flour
Olive oil
1 medium yellow onion, thinly sliced
6 cloves garlic, minced
1/2 cup dry white wine
2 cups vegetable broth
1 pinch dried thyme
1/2 teaspoon salt
Fresh ground black pepper
1/4 cup capers, with brine
2 tablespoons lemon juice
2 tablespoons nutritional yeast flakes

To garnish:
Chopped fresh chives or parsley

To serve:
Mashed potatoes
Sauteed greens (I used red chard)

Directions

Preheat a large skillet, preferably cast iron, over medium-high heat.

Dredge half the seitan slices in flour to coat. Add a thin layer of olive oil to the pan, and cook seitan until lightly browned, about two minutes on each side. Coat the other slices and repeat. Place the cooked seitan on a plate and cover with aluminum foil, to keep warm.

Do not rinse out the skillet, as you’re going to make the sauce in it. If there is enough oil left in the seitan the go ahead and saute the onions in it. if not, add a little oil and saute them for about 5 minutes, until lightly browned. Add garlic and saute for a minute or so.

Add the wine and raise the heat to bring to a rolling boil. Add the vegetable broth, salt, black pepper, and thyme. Let boil and reduce for about 7 minutes.

Lower heat, add capers and lemon juice, plus the nutritional yeast to thicken a bit. Cook for another minute or so, to heat the capers through.

Serve over mashed potatoes and greens, with plenty of sauce on top. Garnish with chopped chives.

HOMEMADE SEITAN

Ingredients

• 1 1/2 cups vital wheat gluten, aka instant gluten flour - do not substitute any other flour!
• 1/4 cup nutritional yeast flakes 
• 1/2 tsp garlic granules
• 1/2 tsp onion granules
• 1 cup water or vegetable stock 
• 3 tablespoons reconstituted soya-free vegetable bouillon
• 1 tablespoon olive oil, optional
• Simmering broth
• 10 cups water or vegetable stock
• 1/2 cup soya-free vegetable bouillon

Method

1. Place the gluten flour, nutritional yeast flakes, garlic granules and onion granules in a medium mixing bowl. Stir them together.

2. Measure out the liquid ingredients and place them in a small mixing bowl. Stir them together and pour this liquid into the dry ingredients. Mix well. If there is still flour around the edges, add up to 1 to 2 tablespoons of additional water. You should now have a large, firm spongy mass in the bowl. This is called gluten.

3. Knead the gluten directly in the mixing bowl for about a minute, just to blend. Do not add any more flour. Slice the gluten into 3 relatively equal pieces and set aside.

4. Place the ingredients for the simmering broth in a 4 1/2 litre saucepan or Dutch oven, add the gluten pieces and bring to a gentle boil. Reduce the heat to medium-low and simmer the gluten partially covered for 1 hour. Maintain the heat so that the liquid barely simmers and turn the gluten over several times during cooking.

5. Remove the saucepan from the heat, and let the seitan cool in the broth uncovered (after gluten is cooked it is called seitan).

6. Transfer the seitan to storage containers and add enough broth to the containers to keep the seitan immersed. Cover each container tightly with a lid and store the seitan in the fridge for up to ten days, or in the freezer for up to six months. To extend the life of fresh or defrosted seitan indefinitely, boil it in its broth for ten minutes two times a week. 

Tip: Measure the ingredients exactly and cook the gluten at the lowest possible temperature to keep seitan 'meaty'. 

Zucchini-Banana Bread

Notes

~For zuke bread perfection, I like zucchini that is grated in tiny pieces, not shredded in long strands. To achieve this you can either hand grate it on a box grater, working in quick short motions. Or, you can chop it into chunks and pulse in a food processor, being careful not to puree it.

~One averaged-sized zucchini should get you a cup of grated. Your mileage may vary! But a 6 oz zucchini should just about do it.

~Many zucchini breads call for you to drain the zucchini prior to baking. I say “YEAH RIGHT NO WAY!” Instead, this recipe uses the moisture from the zucchini in the bread, instead of adding any additional liquid, saving you a very annoying step. You’re welcome!

Sometimes on my quickbread recipe posts, people report that theirs came out flat. It’s ALWAYS ALWAYS ALWAYS because they’ve used a different sized bread pan than I do. I use an 8×4 metal bread pan for all of my quickbread recipes. Many people have a 9×5. You can use that, but yes, it will be wider and flatter than mine is, and it will bake a bit faster.

~If you don’t have the correct sized pan, I would just suggest making muffins. Bake for only 22 minutes or so.

Ingredients

1 large very ripe banana
1/4 cup unsweetened applesauce
1/4 cup canola oil
3/4 cups sugar
2 teaspoons vanilla extract
1 cup grated zucchini

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon allspice
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins

Directions

Preheat oven to 350 F. Lightly grease an 8×4 metal bread pan.

In a mixing bowl, mash the banana well, until no large chunks are left. I use an avocado masher for this. Add the applesauce, canola oil, sugar, and vanilla and use a strong fork to mix well. Mix in the grated zucchini.

Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.

Transfer batter to the prepared pan and bake for 50 to 55 minutes. Test for doneness with a toothpick or knife. If it needs more time, turn heat down to 325 F and bake an additional 10 to 15 minutes.

Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Slice and serve!

Oatmeal Peanut Butter Cookies

Makes 40 cookies

There are chewy, gooey and… I can’t think of anything else that rhymes. They are peanut-y oatmeal-y good! They will feed an army so half the recipe if you need to.

Ingredients
6 oz firm silken tofu (1/2 a package of the vacuum sealed kind)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup soymilk
1 1/2 cups peanut butter
2 cups sugar or sucanat
4 teaspoons molasses
2 teaspoon vanilla

3 cups quick cooking oats
2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon

Directions
Prehat oven to 350

In a medium bowl, sift together whole wheat pastry flour, oats, baking soda, salt and cinnamon.

In a seperate large bowl, cream together peanut butter and sugar with a spatula until well combined, 3 – 5 minutes.

In a blender, crumble the tofu in, add applesauce, soymilk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the molasses and vanilla. Fold in the oats/flour mixture.

Drop by rounded spoonfulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.

Cali roll

Makes 4 rolls

Your traditional california roll. Make sure you use the hot house cucumbers, they have less seeds and they taste better. Use our sushi tips to ensure perfect rolls.

Equipment
Bamboo sushi rolling mat
Really sharp serrated knife
Rice cooker or pot for rice
Large preferabely glass bowl to cool rice down in
Small saute pan
Tongs, if you are going to be roasting the nori

Ingredients
For the rice
1 cup sushi rice made with 1 1/4 cup H20, prepared according to package directions
About 2 Tablespoons Rice vinegar (do not use regular or any other kind!)
1 teaspoon sugar

For the filling
1/2 avocado, peeled, seeded, sliced into long pieces
1/2 Hot house cucumber, peeled & sliced into long thin strips
1 tablespoon toasted sesame seeds

4 sheets nori*

Directions
For the rice
Prepare rice according to package instructions. It should be something like 1 1/4 cup H20 to 1 cup rice. Cook till rice is tender but firm, even a little dry.

Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 sugar. Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap. When rice is slightly warmer than room temperature it’s ready to work with.

For the filling
Layer avocado slices and cucumber. Sprinkle with sesame. Roll!

*If you like, use a pair of tongs to roast the nori sheets over the oven flame for 2-3 seconds.

Banana Bread

Ingredients
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Directions
Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.