The ultimate vegan CHOCOLATE SHAKE!

EASY TOFU SCRAMBLE RECIPE

Ingredients:

6 ounces of tofu (recommendation: firm or extra firm tofu)

1/4 cup white onion, diced

2 cloves garlic, minced

Juice of 1/2 lemon

1 tbsp olive oil (if you cook with oil)

Seasoning:

1/4 cup nutritional yeast

Salt and pepper

Instructions:

Heat the olive oil in a small skillet over medium- high heat. Add diced onion and garlic and sauté until golden and fragrant (2-3 minutes)

Crumble the tofu into a small bowl with your fingers. Stir in the lemon juice and spices of your choice (pepper and nutritional yeast is recommended)

Add tofu mixture into onions and cook for 2-3 minutes, until tofu is heated all the way through. Taste and adjust seasonings.

This delicious coconut curry is based on tropical ingredients that you can find in Fiji. With lots of colorful vegetables and creamy coconut milk, this vegan dish is filling and healthy, and it's great for any event.

Ingredients: 1 tbsp coconut oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tbsp grated ginger. 1 red bell pepper, sliced. 1 carrot, sliced. 1 zucchini, sliced. 1 cup cauliflower florets. 1 cup coconut milk. 2 tbsp red curry paste. 1 tbsp soy sauce. 1 tbsp maple syrup. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large skillet, heat coconut oil over medium heat. Add onion, garlic, and ginger. Saut until fragrant. Add red bell pepper, carrot, zucchini, and cauliflower. Cook until vegetables are tender. Stir in coconut milk, red curry paste, soy sauce, and maple syrup. Simmer for 5-7 minutes. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro. Enjoy your Fiji Coconut Curry!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy this creamy vegan pumpkin alfredo with glazed shiitake mushrooms that are sweet and savory and coconut bacon that is crunchy and smokey. A dish that is both comforting and new, and it's great for any event.

Ingredients: 1 cup pumpkin puree. 1/2 cup unsweetened almond milk. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. 8 ounces fettuccine pasta or pasta of choice. 2 cups shiitake mushrooms, sliced. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1/2 cup coconut flakes. 1 teaspoon liquid smoke.

Instructions: Pumpkin puree, almond milk, nutritional yeast, minced garlic, olive oil, salt, and pepper should all be put into a blender. Mix until it's creamy and smooth. Put away. Follow the directions on the package to cook the pasta. Remove the water and set it aside. Put sliced shiitake mushrooms in a pan over medium-low heat. Cook for about 3 to 4 minutes, or until they start to give off their juices. Put maple syrup and soy sauce in the pan with the mushrooms. Keep cooking for two to three minutes more, until the mushrooms are soft and glazed. Take it off the heat and set it aside. Toast the coconut flakes in a different pan over medium-low heat for about two to three minutes, until they are golden brown and crispy. Take it off the heat and coat it with liquid smoke. Put away. Cooked pasta and pumpkin alfredo sauce should be mixed together in a large bowl. Toss the pasta until it's well covered. Place some pasta on each plate to serve. Add coconut bacon and glazed shiitake mushrooms on top. If you want, you can add fresh parsley or basil as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Vegan Gamja Jorim is a flavorful Korean dish featuring soy-braised baby potatoes. It's sweet, savory, and perfect as a side dish or main course. The potatoes absorb the rich sauce, making them irresistibly delicious.

Ingredients: 500g baby potatoes, halved or quartered. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 1 tablespoon minced garlic. 1 tablespoon minced ginger. 1 cup vegetable broth. 1 tablespoon cornstarch mixed with 2 tablespoons water. 2 green onions, chopped for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: Put the soy sauce, maple syrup, sesame oil, garlic, and ginger in a large pot or skillet. Put the baby potatoes and vegetable broth in the pan. Bring up the temperature. Turn down the heat and let it simmer, covered, for 15 to 20 minutes, or until the potatoes are soft enough to pierce with a fork. Take the lid off the pot and raise the heat to medium. Mix the cornstarch with the water and stir the sauce for about two to three minutes, until it gets thicker. Before serving, sprinkle chopped green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Flavorful vegan meal? Try these Harissa Tofu Flatbreads with Creamy Butterbean Hummus for a satisfying and delicious option.

This vegan banana bread has just the right amount of sweetness and healthiness. It's moist, fluffy, and tastes great with banana, so it's a great treat for any event. It's also made with healthy ingredients, so each bite makes you feel good.

Ingredients: 3 ripe bananas, mashed. 1/4 cup maple syrup. 1/4 cup plant-based milk. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups whole wheat flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup chopped walnuts or pecans optional.

Instructions: Set the oven to 350F 175C and heat it up. Set the loaf pan aside after greasing it. Put mashed bananas, maple syrup, plant-based milk, melted coconut oil, and vanilla extract in a large bowl. Mix baking soda, cinnamon, salt, baking powder, and whole wheat flour in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. If you want, fold in chopped nuts. Once the loaf pan is ready, pour the batter into it. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Take the pan out of the oven and let it cool for 10 minutes before moving it to a wire rack to cool all the way through. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

This vegan toast recipe combines the sweetness of caramelized apricots with the freshness of basil and creamy vegan ricotta cheese, all topped with a tangy balsamic reduction. It's a delightful balance of flavors and textures that makes for a perfect breakfast or snack.

Ingredients: 4 slices of vegan bread. 1 cup of ripe apricots, sliced. 2 tablespoons of vegan butter. 2 tablespoons of brown sugar. 1/4 cup of fresh basil leaves. 1/2 cup of vegan ricotta cheese. 2 tablespoons of balsamic vinegar. 1 tablespoon of maple syrup. Pinch of salt.

Instructions: Set a skillet on medium heat to warm it up. Put vegan butter in the pan. Mix in the sliced apricots and finish with a pinch of salt and brown sugar. Stir the apricots every once in a while for 3 to 4 minutes, or until they turn caramelized. Balsamic vinegar and maple syrup should be mixed together in a separate small saucepan. Simmer on low heat for about 5 to 7 minutes, or until the mixture gets thicker. Let the vegan bread slices get toasty. Cover every piece of toast with vegan ricotta cheese. Add fresh basil leaves and caramelized apricots on top. Add the balsamic reduction on top. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes