#vegandelight

Yes!  They are all Vegan and absolutely delicious.

This vegan take on the traditional Sichuan dish features Dan Dan noodles and seitan in a flavorful and spicy stir-fry. This dish is quick and simple to make, and it's full of flavor.

Ingredients: 8 oz Dan Dan noodles. 1 cup seitan, sliced thinly. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 green onions, chopped. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 teaspoons chili paste. 1/2 cup vegetable broth. 1 tablespoon cornstarch. 1 teaspoon sugar. 1/4 cup crushed peanuts. Fresh cilantro leaves for garnish.

Instructions: Follow the directions on the package to prepare the Dan Dan noodles. After draining, set aside. Combine the soy sauce, sugar, cornstarch, chili paste, sesame oil, and vegetable broth in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over medium-high heat. Stir-fry the ginger and garlic for one to two minutes, or until fragrant. Brown the seitan slices by cooking them for three to four minutes. Stir-fry the seitan for a further two to three minutes, or until the sauce thickens, after pouring the sauce mixture over it. When the Dan Dan noodles are cooked, add them to the skillet and toss to evenly coat them in seitan and sauce. Add the chopped green onions and continue cooking for a minute or two more. Distribute the seitan and stir-fried Dan Dan noodles among serving dishes. Garnish each serving with chopped fresh cilantro leaves and crushed peanuts. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Baked Gochujang Tofu recipe combines the spicy and savory flavors of gochujang paste with the crispy texture of baked tofu. It's a vegan-friendly dish that's bursting with flavor and perfect for serving as a main or adding to salads, bowls, or wraps.

Ingredients: 1 block extra-firm tofu, pressed and cut into cubes. 2 tablespoons gochujang paste. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 2 cloves garlic, minced. 1 tablespoon grated ginger. Sesame seeds, for garnish. Sliced green onions, for garnish.

Instructions: Preheat the oven to 400F 200C. In a bowl, whisk together gochujang paste, soy sauce, maple syrup, sesame oil, rice vinegar, garlic, and ginger. Add tofu cubes to the bowl and toss to coat evenly with the marinade. Arrange the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is crispy and golden brown. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

This vibrant dish combines the flavors of coriander and nori in a pesto sauce, which coats the soba noodles and tofu perfectly. Wok-seared greens add a nutritious crunch to this quick and easy meal.

Ingredients: 200g soba noodles. 200g firm tofu, pressed and cubed. 2 cups mixed greens such as spinach, kale, or bok choy. 1 tablespoon sesame oil. Salt and pepper to taste. 2 tablespoons sesame seeds, toasted. For the pesto:. 1 cup fresh coriander leaves, packed. 2 sheets nori seaweed, torn into pieces. 2 cloves garlic. 1 tablespoon soy sauce. 2 tablespoons olive oil. Juice of 1 lime. Salt and pepper to taste.

Instructions: Soba noodles should be cooked as directed on the package, drained, and then set aside. Add the coriander leaves, garlic, nori seaweed torn, olive oil, lime juice, soy sauce, salt, and pepper to a food processor. To make the pesto, blend until smooth. In a wok over medium-high heat, heat the sesame oil. Tofu cubes should be added and cooked until golden brown all over. Take out and place aside the tofu from the wok. Stir-fry the mixed greens in the same wok for two to three minutes, or until they wilt. To taste, add salt and pepper for seasoning. Reintroduce the tofu and cooked soba noodles into the wok. Drizzle the noodles and tofu with the nori pesto and coriander. Mix everything together until thoroughly heated and well combined. Garnish with toasted sesame seeds and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

For a hearty and tasty plant-based alternative to pulled pork sandwiches, try these Vegan Pulled BBQ Mushroom Sandwiches with Kale Slaw. The meaty texture of portobello mushrooms goes well with the sour barbecue sauce. The crunchy kale slaw adds a fresh taste and bright colors.

Ingredients: 8 large portobello mushrooms, stems removed and sliced. 1 cup barbecue sauce. 8 whole wheat burger buns. 2 cups shredded kale. 1/4 cup vegan mayonnaise. 1 tablespoon apple cider vinegar. 1 tablespoon maple syrup. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup shredded carrots. 1/4 cup thinly sliced red cabbage.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the pepper mushrooms that have been sliced on a baking sheet that has been lined with parchment paper. Add the barbecue sauce to the mushrooms and toss them around to cover them all. Put the pan in a hot oven and bake for 20 to 25 minutes, or until the mushrooms are soft. Make the kale slaw while the mushrooms are in the oven. Apple cider vinegar, maple syrup, salt, and black pepper should all be mixed together in a large bowl using a whisk. Shred the kale, carrots, and red cabbage, then add them to the bowl with the dressing. Toss until everything is covered. If you want, you can toast the burger buns. The mushrooms should be taken out of the oven and shred with two forks once they are done cooking. To make the sandwiches, put a lot of pulled barbecue mushrooms on the bottom half of each burger bun and then put a scoop of kale slaw on top of each one. Put the top half of the burger bun on top, and serve right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

As the sun sets, casting a warm glow in my kitchen, I whip up a vibrant bowl of zucchini noodles tossed in a fragrant basil pesto. Each twirl of the fork captures the essence of summer, with the creamy, nutty sauce dancing playfully alongside the fresh, crisp zucchini. This dish is not just a meal; it’s a celebration of flavors that sparks joy with every bite.

Roasted Hasselback Beets with Dill Dressing is a delicious vegan dish that combines the earthy flavor of beets with a tangy dill dressing. The Hasselback technique creates a beautiful presentation while allowing the beets to roast to perfection.

Ingredients: 4 medium beets, scrubbed and trimmed. 2 tablespoons olive oil. Salt, to taste. Black pepper, to taste. 1/4 cup vegan mayonnaise. 1 tablespoon fresh dill, chopped. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard.

Instructions: Preheat the oven to 400F 200C. Slice each beet thinly, making sure not to cut all the way through, leaving the bottom intact. Place the beets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 45-50 minutes, or until tender. In a small bowl, whisk together vegan mayonnaise, chopped dill, lemon juice, and Dijon mustard to make the dressing. Once the beets are roasted, drizzle them with the dill dressing before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

Flavorful Spiced Cauliflower Rice recipe. Perfect for a healthy and satisfying meal or side dish.