California Burger

California Burger

Vegan Recipes

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This is a veggie burger so substantial, it requires a two hand hold. I like to make a double batch of this recipe and keep some in the freezer for whenever a craving strikes� Which is often. For optimal freezer storage, wrap each patty individually in plastic wrap and then place in a zip top bag.

Ingredients
For the burgers:

• 2 tablespoons avocado oil ((optional)*)
• 1 (15 oz.) can black beans, drained and rinsed
• 2 chilies in adobo sauce
• 2 tablespoons honey ((agave for vegans))
• 2 tablespoons lime juice
• 3 cloves garlic (, minced)
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoon cumin
• 1 cup gluten-free quick oats
• 1/2 cup finely grated carrots
• 1 white onion (, diced)
• 1/4 cup flaxseed + 1/4 cup water
• 1/2 cup fresh corn
• 1/4 cup sliced scallion greens
• For the guacamole:
• 2 medium avocados (, mashed)
• 1�2 scallions (, sliced)
• 1 clove garlic (, minced)
• 1/2 jalapeno (, seeded and diced)
• 2 tablespoons minced cilantro
• 2 tablespoons lime juice
• Salt to taste
• For the corn salsa:
• 1 cup fresh corn
• 2 tablespoons minced red onion
• 1 tablespoon lime juice
• A pinch of salt and pepper

For serving:

• Sprouts
• Gluten-free buns

Instructions
Preheat the oven to 450 degrees and coat a cookie sheet with a good layer of oil. Set aside.

1. In a small bowl, whisk together the flaxseed and water. Set aside.
2. Add 1/4 cup of the black beans, and chilies into a food processor and process until a paste forms.
3. Add in the flaxseed mixture, lime juice, honey, garlic, salt, pepper, and cumin. Process until combined.
4. Add in the black beans and onion and pulse to combine, leaving these ingredients chunky.
5. Transfer to a bowl and stir in the remaining ingredients.
6. Form the mixture into 4 patties and place on the baking sheet. Bake for 20 minutes, gently flip the burgers and turn down the oven to 350 degrees. Bake for another 40 minutes. Remove from the oven and let cool for 10 minutes before serving.
7. While the burgers are cooking, stir together all of the guacamole ingredients and the corn salsa ingredients.

VEGAN BUFFALO CAULIFLOWER WRAPS

VEGAN BUFFALO CAULIFLOWER WRAPS

Vegan Recipes

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These vegan wraps are comfort food at its finest. The spicy baked buffalo cauliflower wings are so good rolled up with veggies and tangy ranch sauce.

INGREDIENTS
FOR THE BUFFALO CAULIFLOWER

• 1 head of cauliflower, cut into florets (about 4 cups chopped)
• 3/4 cup brown rice flour
• 3/4 cup unsweetened almond milk (plus more as needed to adjust consistency)
• pinch of black pepper
• 1/2 cup Frank�s Buffalo Sauce

For the Vegan Ranch Dressing

• 1 package soft tofu
• 3 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• handful of fresh parsley, finely chopped

FOR THE WRAPS

• finely chopped kale or shredded romaine lettuce
• thinly sliced cucumber
• finely grated carrot
• sliced avocado
• large tortillas

INSTRUCTIONS
MAKE THE BUFFALO CAULIFLOWER

1. Pre-heat the oven to 425 degrees F.
2. Mix the flour, milk and pepper together in a bowl and let sit for 5 minutes. Adjust the liquid if needed to create a thick but slightly drippy batter.
3. Dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper or a silicone baking mat.
4. Roast for 20-25 minutes until starting to get slightly browned.
5. Remove from the oven and mix with the buffalo sauce. I just mix it right on the pan.
6. Place back in the oven for another 15-20 minutes until browned.

MAKE THE VEGAN RANCH DRESSING

• Blend all ingredients until smooth and creamy.

ASSEMBLE THE WRAPS

• Layer 4 tortillas with thinly sliced cucumber, chopped kale or shredded lettuce, grated carrot and avocado. Top with the buffalo cauliflower and vegan ranch dressing. Alternatively, skip the wrap and create a salad with a base of kale or lettuce topped with the veggies, cauliflower and ranch dressing. If making a salad you can add a little extra water to the ranch dressing to thin it out a bit. I kept it on the thicker side for the wraps.

20 Minute Vegan Curry Ramen

20 Minute Vegan Curry Ramen

Vegan Recipes

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Can you believe 20 minutes is all it takes to get this healthy, vegan dinner on the table?! Loaded with fresh veggies and rich curry flavors, you�ll feel good about serving this meal to your family!

Ingredients

• 1 tablespoon sesame oil
• 1 cup shredded carrots
• 1 cup sugar snap peas
• 8 oz. sliced mushrooms
• 1�3 tablespoons red curry paste
• 2 teaspoons curry powder
• 6 cloves garlic, minced
• 2 teaspoons minced ginger
• 6 cups vegetable broth
• 1 (13.5 oz.) coconut milk
• 8 oz. ramen noodles
• Juice of 1 lime
• Kosher salt
• fresh cracked pepper

For serving:
Fresh cilantro

• Sliced jalapenos
• Lime wedges

Instructions

1. Heat oil in a large pot over medium heat.
2. Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
3. Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
4. Stir in broth and coconut milk and season to taste with salt and pepper.
5. Turn heat to medium high and bring to a simmer.
6. Add ramen noodles and cook for 10 minutes or until noodles are al dente.
7. Stir in the juice of 1 lime and serve!
8. Garnish with cilantro, jalapeno and lime wedges.

Lentil Taco Meat

Lentil Taco Meat

Vegan Recipes

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A hearty recipe that is easy to make, and super healthy.

Ingredients

• 1 cup soaked and cooked lentils
• 1 cup red beans
• 1/2 cup pureed carrots a la sneaky chef
• oregano
• chili pepper
• paprika
• cumin
• garlic salt
• black pepper

Instructions

1. Adjust total qty of beans for how large you want the batch to be
2. Put all ingredients in food processor and pulse
3. I like it really spicy, so start with 1/2 tsp each and adjust�I used a lot more ?
4. Serve it up with a bed of greens, sliced peppers, salsa and avocado

Vegan Chickpea Meatball Subs

Vegan Chickpea Meatball Subs

Vegan Recipes

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This amazingly delicious recipe for vegan meatball subs is loved by plant-based folk and meat-eaters alike!

Ingredients

• chickpea meatballs
• vegan parmesan
• sub rolls
• marinara sauce - this is my recipe

Instructions

1. In a 400 degree oven, toast your subs on a baking sheet for 6-8 minutes. (If using frozen chickpea meatballs instead of freshly made, place in a baking dish in the oven at the same temperature for 10 minutes)
2. Meanwhile, warm up the marinara sauce in a sauce pot on the stove.
3. Place the chickpea meatballs in the toasted sub rolls, top with the amount of marinara you desire, and sprinkle with parmesan. 

CRISPY GARLIC SMASHED BABY POTATOES

CRISPY GARLIC SMASHED BABY POTATOES

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Crispy on the outside and soft and fluffy on the inside. The combination of herbs and garlic goes perfectly with these baby potatoes.

INGREDIENTS

• 1 lb (16 oz) baby potatoes
• 2 garlic cloves, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper
• 2 tbsp olive oil
• Optional: parsley for garnish

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Boil potatoes in salted water until the potatoes are softened and a fork can easily poke into a potato, about 15-18 minutes, depending on the size of the potatoes. Drain and pat the potatoes dry using a paper towel.
3. Place the potatoes on a baking sheet (cover the baking sheet with aluminum foil for easy cleanup). Toss the potatoes with garlic, rosemary, thyme, salt, pepper, and oil.
4. Take a fork and carefully press down on each potato until the potato is flattened, but still holds together.
5. Space the potatoes on the baking sheet so they are not touching. Bake for 20-25 minutes, until the potatoes are crispy and lightly golden in appearance. Garnish with parsley if you like. Serve immediately.

Vegan fried rice - Lazy Cat Kitchen

Vegan fried rice - Lazy Cat Kitchen

Vegan Recipes

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Vegan fried rice is a quick mid week dinner idea that is great for using up leftover rice. It's easy to put together, versatile, naturally vegan and gluten-free too.

INGREDIENTS
SAUCE

• 2 tbsp soy sauce or tamari (if GF)
• 2 tbsp rice wine vinegar
• 1 tbsp mirin or 2 tsp maple syrup
• 2 tsp Sriracha sauce, more to taste
• 2 tsp toasted sesame oil
• 1 small garlic clove, grated finely
• 2 tsp grated ginger, adjust to taste

REMAINING INGREDIENTS

• 200 g / 7 oz firm or extra firm cotton tofu*, pressed (I recommend smoky tofu)
• 2 tbsp soy sauce or tamari (if GF)
• 2 tbsp cornflour / cornstarch (optional)
• 4-6 tsp neutral tasting oil (I used rice bran oil)
• 200 g / 7 oz kale or tenderstem broccoli, chopped into equal size pieces
• 100 g / 3.5 oz sugar snap peas or mangetout, sliced into equal size pieces
• 1 carrot, sliced thinly
• 1 ear of corn, kernels shaved off with a sharp knife
• 2 spring onions, sliced thinly
• 3-4 cups cooked and cooled long grain rice, I use (1 cup raw) brown rice

INSTRUCTION

1. Mix all the sauce ingredients together in a small bowl, set aside.
2. If using tofu, cube it and place it in a medium size bowl. Pour 2 tbsp of soy sauce (or tamari) over it. Mix well, allow it to marinate for 30 minutes or so, spooning the soy sauce over the exposed pieces now and then.
3. If you intend to fry (rather than bake) your tofu, you could give it a light dusting (a small sieve or teas strainer is good for that) of cornstarch / cornflour just before frying.
4. Heat up a large wok. Add 2 tsp of oil and allow it to get hot (almost smoking).
5. Heat up a small frying pan. Add 2 tsp of oil and allow it to get hot. Pan fry the tofu until lightly charred on all sides. Alternatively, bake it in a 200� C / 390� F oven for about 20 minutes.
6. Once the oil is hot, add the chopped kale or broccoli and stir-fry for 2 minutes.
7. After 2 minutes, push the veggies to the side of the wok and add another 2 tsp of oil. Allow it to heat up and follow it up with sugar snap peas, carrots, corn kernels and sliced spring onions. Stir-fry for another 2 minutes.
8. Now toss in the cold rice and stir-fry until reheated.
9. Stir in the sauce and baked or fried tofu cubes.
10. Divide between two bowls and dress with extra Sriracha if you enjoy things a bit more spicy.