My Green Passion

Fruity Balsamic Tofu Summer Salad

Josca Wuis — Sun, 14 Jun 2020 07:23:27 +0000

Fruity Balsamic Tofu Summer Salad

Summer is just around the corner, and this fruity balsamic tofu summer salad is the perfect way to usher in the new season! It’s super refreshing, easy, gluten-free and of course: vegan.

Today I made it with mango and apple, but you can choose any fruits that are in season where you live. It’s lovely with berries or pomegranate as well. I definitely recommend using at least one sweet fruit like mango, strawberry or peach.

For the tofu marinade I used coconut nectar, which you could substitute with maple syrup or agave nectar. I also used balsamic glaze, however you can just use balsamic vinegar if you don’t have the glaze – the marinade will just be a bit less thick.

As a topping I used walnuts, raisins, sunflower seeds and pumpkin seeds. Again: use any nuts or seeds you like. Basically, just get creative with this recipe!

INGREDIENTS for vegan summer salad

Tofu, 10.5 oz (300 g)
Butter lettuce, 1 head
Iceberg lettuce, 1 head
Cucumber, 1
Red onion, ½
Mango, 1
Apple, 1
Balsamic glaze, 1 tbsp
Coconut nectar, 1 tbsp

Sesame oil, 1 tbsp
Raisins, 3 tbsp
Sunflower seeds, 3 tbsp
Pumpkin seeds, 3 tbsp
Walnuts, 3 tbsp
Garlic powder, ¼ tsp
Onion powder, ¼ tsp
Salt, ½ tsp

Marinate the tofu for at least 15 minutes

Cook on low-medium heat for 15 minutes

Until golden brown

how to make this vegan summer salad

Press the water out of the tofu by placing it in between some paper towels or tea towels and putting some weight on top of it. Make sure to do this for at least 15 minutes, otherwise the tofu might crumble apart when you are cooking with it.
Cut the tofu into cubes when it is done pressing. Put it in a bowl and add the balsamic glaze, sesame oil and coconut nectar (or another vegan sweetener). Also add the garlic powder, onion powder and salt. Mix well and let this marinate for at least 15 minutes.
Meanwhile, prepare all your other ingredients. Wash and cut the lettuce, cucumber and fruits, and mix them together in a bowl. Also finely chop half of a red onion and the walnuts.
Heat a frying pan and add the marinated tofu. You won’t need more oil, since the marinade already contains sesame oil. Cook this on low-medium heat for about 15 minutes, stirring every now and then. You could also cook it in the oven for about 30 minutes at 400°F (200°C).
When the tofu is golden brown, it’s time to finish this fruity balsamic tofu summer salad. If you want to mix the tofu through the salad, let the tofu cool down first. Top the salad off with some nuts and seeds, and drizzle some of the balsamic glaze over it.

Fruity Balsamic Tofu Summer Salad

Course Main Course, Salad, Side Dish

Keyword Balsamic, Easy, Fruity, Gluten-free, Healthy, Plant-based, Salad, Summer, Vegan, Wholesome

Prep Time 30

Cook Time 15

Total Time 45

Servings 4

Ingredients

10.5 oz tofu (300 g)
1 head butter lettuce
1 head iceberg lettuce
1 cucumber
½ red onion
1 mango
1 apple
1 tbsp balsamic glaze
1 tbsp coconut nectar (or another vegan sweetener)
1 tbsp sesame oil
3 tbsp raisins
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
3 tbsp walnuts
¼ tsp garlic powder
¼ tsp onion powder
½ tsp salt

Hi there!

My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

The post Fruity Balsamic Tofu Summer Salad appeared first on My Green Passion.

Maghmour – Eggplant & Chickpea Stew

Josca Wuis — Fri, 12 Jun 2020 11:44:36 +0000

Maghmour – Eggplant & Chickpea Stew

Maghmour, also known as Lebanese Moussaka, is basically an eggplant and chickpea stew. It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting flavors.

Usually the eggplant is roasted, but this time I decided to make it a one-pot recipe and just cook the eggplant in the pot. If you would still like to roast the eggplant, you can definitely use this recipe. Just add the eggplant towards the end instead of the beginning.

It might sound a bit strange to add mint to a cooked dish, but trust me – it’s really really good. If you can’t be convinced on this one, use fresh cilantro instead.

Cooking this meal made me realize how much I love trying out different cuisines. I am so used to making Asian food, that sometimes I forget that there are loooooads of other cuisines I can prepare. Hopefully you will enjoy it as much as I did! I ate it with rice, but you could also eat it with roasted potatoes or with some gluten-free garlic flatbread.

INGREDIENTS for maghmour

Eggplant, 1
Tomatoes, 5
Red onion, 1
Garlic cloves, 3
Chickpeas, 8.5 oz (240 g)
Walnuts, 2.6 oz (75 g)
Fresh mint, 1 handful
Lemon juice, 1 tbsp
Lemon zest

Sesame oil, 1 tbsp
Tomato paste, 2 tbsp
Coconut sugar, 2 tsp
Tumeric powder, ½ tsp
Ground coriander, ½ tsp
Garam masala, ½ tsp
Salt, 2 tsp
Pepper, ¼ tsp
Water, 1 cup

Soak the eggplants in salty water

Meanwhile, prepare the other ingredients

Heat a pan with sesame oil and cook for 2 minutes

Add the spices and a splash of water

Drain the eggplant and add it to the pan

Stir well, and then add the tomatoes together with the lemon zest and juice

After a while, add the tomato paste, sugar and water

Rinse the chickpeas and also add them

Cook for a few minutes

Lastly, chop the walnuts and mint and toss in the pan. Stir well

how to make maghmour - eggplant and chickpea stew

First, cut the eggplant into cubes and place into a bowl of water with 1 teaspoon salt. This will help take out the bitterness of the eggplant. Let this sit for about 20-30 minutes while you prepare the other ingredients.
Cut all the other ingredients that you need. As always, the chili pepper is optional. I cut the walnuts into smaller pieces too. When you are using canned chickpeas, make sure to rinse them first. If not, start cooking the chickpeas now.
Heat a pot or large frying pan with sesame oil. Cook the onion, garlic and chili pepper for two minutes.
Next, add the tumeric, ground coriander, garam masala, salt and pepper. Add a splash of water to prevent it from sticking. Cook this for two more minutes.
Drain and rinse the eggplant cubes and toss it in the pan. Stir well so that all of the pieces are coated with the spices.
Also add in the tomatoes, a bit of lemon zest and the lemon juice. Mix everything together and cook for about 15 minutes on medium heat or until the tomatoes are soft.
Once the tomatoes have softened, add in the tomato paste, sugar and water. Let this simmer for 12 minutes.
Add in the chickpeas and cook for a few more minutes.
Lastly, toss in the chopped walnuts and a handful of fresh mint. Enjoy your maghmour/eggplant and chickpea stew with rice, potatoes or some flatbread.

Vegan Maghmour - Eggplant & Chickpea Stew

Course Main Course

Cuisine Lebanese, Middle Eastern

Keyword Chickpeas, Easy, Eggplant, Gluten-free, Mint, One pot, Plant-based, Stew, Vegan, Walnuts

Prep Time 20

Cook Time 40

Total Time 1

Servings 3

Ingredients

1 eggplant
5 tomatoes
1 red onion
3 garlic cloves
1 chili pepper
8.5 oz chickpeas (240 g)
2.6 oz walnuts (75 g)
1 handful fresh mint
1 tbsp lemon juice
lemon zest
1 tbsp sesame oil
2 tbsp tomato paste
2 tsp coconut sugar
½ tsp tumeric powder
½ tsp ground coriander
½ tsp garam masala
2 tsp salt
¼ tsp pepper
1 cup water

PIN IT FOR LATER:

More vegan main course recipes:

Maghmour – Eggplant & Chickpea Stew

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Singapore Noodles with Chickpeas

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My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

The post Maghmour – Eggplant & Chickpea Stew appeared first on My Green Passion.

Creamy Mushroom Soup

Josca Wuis — Fri, 05 Jun 2020 07:23:30 +0000

Creamy Mushroom Soup

If you would ask me for a comforting, warming and filling soup, I would recommend you this vegan creamy mushroom soup. It is so creamy, you won’t even believe it’s vegan. And, even better: it can be made in 30 minutes!

As I said before in my Thai coconut lemongrass soup recipe, I don’t really eat or make soup a lot. Simply because I like having big meals, and a soup usually doesn’t really fill me up enough.

But, when I was making mushroom stroganoff not too long ago, I remembered how much I love a good, creamy mushroom soup. To reach this creaminess, I used canned coconut milk.

Feel free to use any type of mushroom or a combination. Personally, I like it the most with the button mushrooms. Substitute the soy sauce for tamari and the soup will be gluten-free.

The nutritional yeast is not necessary, but definitely gives a little bit more of a cheesy flavor. To make the soup even more warming and comforting, I added some chili pepper. Leave this out if you don’t like spicy food, or add a little bit of cayenne or chili powder to experiment with the spiciness.

INGREDIENTS for vegan creamy mushroom soup

Button mushrooms, 30
Red onion, 1
Garlic cloves, 3
Bay leaves, 2
Coconut milk, 13.5 oz (400 ml)
Soy sauce or tamari, 2 tsp
Nutritional yeast, 1 tbsp
Lemon juice, 1 tbsp
Dijon mustard, ½ tsp

Dried rosemary, 1 tsp
Dried oregano, 1 tsp
Smoked paprika powder, ½ tsp
Nutmeg powder, ½ tsp
Salt, 1 tsp
Pepper, ¼ tsp
Water, 1 cup
Optional: chili pepper, 1

Cook the onion, garlic, bay leaf and chili pepper for 2 minutes

Add the sliced mushrooms

Let it cook for 10 minutes

Add the coconut milk

Also add one cup of water, and let it simmer for 10 minutes

how to make vegan creamy mushroom soup

Cut the onion and chili pepper (if you decide to use it) and mince the garlic. Clean the mushrooms and then slice them.
Heat one tablespoon of cooking oil in a large pan and cook the onion, garlic, bay leaf and chili pepper for 2 minutes on medium high heat.
Add the mushrooms to the pan together with the soy sauce (or tamari), nutritional yeast, lemon juice, dijon mustard, rosemary, oregano, smoked paprika, nutmeg, salt and pepper. Stir well and cook on medium heat for 10 minutes.
I always wash my mushrooms, so mine released quite some liquid already. If yours don’t, add half a cup of water at this point.
Next, add the canned coconut milk and a cup of water. Let this simmer for about 10 minutes, or until it reached your desired consistency.

Vegan Creamy Mushroom Soup

Course Appetizer, Main Course, Soup

Keyword 30 minute, Coconut, Creamy, Easy, Gluten-free, Mushrooms, Nut free, One pot, Plant-based, Quick, Soup, Vegan

Prep Time 8

Cook Time 22

Total Time 30

Servings 2

Ingredients

30 button mushrooms
1 red onion
3 garlic cloves
2 bay leaves
13.5 oz coconut milk (400 ml)
1 cup water
2 tsp soy sauce or tamari
1 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp dijon mustard
1 tsp dried rosemary
1 tsp dried oregano
½ tsp smoked paprika powder
½ tsp nutmeg powder
1 tsp salt
¼ tsp pepper
1 chili pepper (optional)

PIN IT FOR LATER:

More vegan soup recipes:

Creamy Mushroom Soup

If you would ask me for a comforting, warming and filling soup, I would recommend you this vegan creamy mushroom soup. It is so creamy,

Thai Coconut Lemongrass Soup

Usually I am not really a big fan of soup, but this vegan Thai coconut lemongrass soup I could easily eat every day. It is

My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

The post Creamy Mushroom Soup appeared first on My Green Passion.

Singapore Noodles with Chickpeas

Josca Wuis — Fri, 05 Jun 2020 03:15:18 +0000

Singapore Noodles with Chickpeas

Funnily enough, these vegan Singapore noodles are actually not from Singapore. It’s a Chinese/Cantonese dish that is very populair in the United States. Usually it is made with chicken, pork or shrimp, eggs and fish sauce. But of course we won’t be using that here!

These vegan Singapore noodles are super easy to make, and will take less than 30 minutes! I added chickpeas for some extra protein, but you could also use (crumbled) tofu or tempeh, seitan or a vegan meat substitute.

With the vegetables you can’t really go wrong. Today I used carrots and red bell peppers with green onions. Feel free to use other veggies though, it won’t make a huge difference. For the garnish I used another green onion, but you can also replace this with cilantro or peanuts for some extra protein and bite.

INGREDIENTS for vegan singapore noodles

Rice vermicelli, 13 oz (340 g)
Chickpeas, 8.5 oz (240 g)
Red bell pepper, 1
Carrot, 1
Green onions, 3
Garlic cloves, 2
Minced ginger, 1 tsp

Sesame oil, 1 tbsp
Lime juice, 2 tbsp
Soy sauce or tamari, 2 tbsp
Coconut sugar, 2 tsp
Curry powder, 3 tsp
Optional: kaffir lime leaves, 4

Prepare all the ingredients

Cook the green onions, garlic, ginger and lime leaves for 1 minute

Add the curry powder

Toss in the vegetables, lime juice, soy sauce and coconut sugar

After 10 minutes, add the cooked chickpeas

Lastly add the cooked rice vermicelli

how to make vegan singapore noodles

Prepare all the ingredients first. Cut the red bell pepper, carrot and green onions. Put one green onion aside, you will be using this as a garnish. Mince the garlic and ginger. If you decide to use the kaffir lime leaves, fold them in half and tear the rib from the leaf.
Heat one tablespoon of sesame oil in a large frying pan. Add the green onions, garlic, ginger and lime leaves. Cook this for one minute before adding the curry powder. Use madras curry powder if you have it, otherwise any other curry powder will do the trick as well. If it gets sticky, add a splash of water.
After two minutes, toss in the carrot and bell pepper. Also add the lime juice, soy sauce (or tamari if you’re avoiding gluten) and coconut sugar (or any other vegan sweetener). Cook for about 10 minutes.
Bring a pot of water to a boil. Once boiling, remove from heat and add the rice vermicelli. Leave the rice vermicelli in there for 2 minutes, stirring every now and then to prevent it from sticking. Drain and set aside.
Then, add the cooked chickpeas and stir well. Next, add in the rice vermicelli. Carefully, mix everything together.
Garnish the vegan Singapore noodles with the extra green onion, cilantro or peanuts.

Vegan Singapore Noodles with Chickpeas

Course Main Course

Cuisine Asian, Cantonese, Chinese

Keyword 30 minute, Easy, Gluten-free, Noodles, Plant-based, Quick, Rice noodles, Rice vermicelli, Singapore noodles, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Ingredients

13 oz rice vermicelli (340 g)
8.5 oz chickpeas (240 g)
1 red bell pepper
1 carrot
3 green onions
2 garlic cloves
1 tsp minced ginger
1 tbsp sesame oil
2 tbsp lime juice
2 tbsp soy sauce or tamari
2 tsp coconut sugar (or another vegan sweetener)
3 tsp curry powder
4 kaffir limes leaves (optional)

PIN IT FOR LATER:

More vegan main course recipes:

Maghmour – Eggplant & Chickpea Stew

Maghmour, also known as Lebanese Moussaka, is basically an eggplant and chickpea stew. It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting

Singapore Noodles with Chickpeas

Funnily enough, these vegan Singapore noodles are actually not from Singapore. It’s a Chinese/Cantonese dish that is very populair in the United States. Usually it

Mushroom Stroganoff

This vegan mushroom stroganoff is so creamy and delicious, non-vegans will be surprised that it is vegan! It is easy to make and doesn’t require

Spaghetti Aglio e Olio

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Chili Sin Carne

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Dutch Vegan Stamppot

Stamppot is probably the most famous Dutch dish. Typically it’s prepared in winter, but you can honestly enjoy stamppot all year round. In fact, I made

My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

The post Singapore Noodles with Chickpeas appeared first on My Green Passion.

Thai Red Curry with Vegetables

Josca Wuis — Wed, 27 May 2020 04:30:38 +0000

Thai Red Curry with Vegetables

I wasn’t actually planning on making this Thai red curry, but I had a lot of kaffir lime leaves and lemongrass left in the fridge that I needed to use. So, of course I had to make a curry again (poor me…).

Usually I make my curries with tofu or tempeh, but for this one I decided to use vegetables only. Feel free to add tofu or tempeh though. Bake them in the oven or stir fry them before adding them to the curry.

This Thai red curry is easy to make and only takes about 35 minutes to prepare. If you want to make this curry gluten-free, use tamari instead of soy sauce.

INGREDIENTS for vegan thai red curry

Thai red curry paste, 1.8 oz (50 g)
Carrots, 2
Red bell pepper, 1
Broccoli, 1 head
Cauliflower, 1 head
Tomatoes, 5
Fresh cilantro, 2 handfuls
Lemongrass, 1 stalk
Kaffir lime leaves, 6
Ginger, 1 thumb

Chili peppers, 2
Red onion, 1
Garlic cloves, 3
Cooking oil, 1 tbsp
Coconut milk, 7 oz (200 ml)
Tamari or soy sauce, 1 tbsp
Coconut nectar or maple syrup, 1 tbsp
Lime juice, 1 tbsp
Salt, 1 tsp

First, prepare everything that you need

Cook this for 1 or 2 minutes

Then add the curry paste and cook for a few more minutes until aromatic

Add all the vegetables

Also toss in the tomatoes and mix well

Add the coconut milk, lime juice, soy sauce and sweetener

Let it simmer for about 25 minutes, stirring every now and then

And try to make less of a mess than I did! 😉

how to make vegan thai red curry

First, prepare everything that you need for the curry. Cut the onion and chili pepper and finely chop the garlic and ginger. Bruise the lemongrass stalk and tie it into a knot. Fold the kaffir lime leaves in half, and – pulling downward – tear the rib from the leaf.
Cut the cauliflower and broccoli into florets. Slice the carrots and bell pepper, making sure you cut them in about the same size. Also chop the tomatoes.
Heat a frying pan with one tablespoon of cooking oil. Toss in the onion, garlic, ginger, chili pepper, lemongrass and lime leaf. Cook for one minute on medium high heat.
Add the Thai red curry paste, about 3 tablespoons. Cook for a few minutes until it all becomes very aromatic. If the paste starts to stick to the pan, add a little bit of water.
Next, add in all the vegetables and stir well. After stirring, add the coconut milk, lime juice, soy sauce or tamari and the coconut nectar or maple syrup (or another vegan sweetener).
Let this all simmer for about 15 minutes. Taste first before you decide to add salt. The Thai red curry is ready when the vegetables are cooked through. Serve it with cooked rice.

Vegan Thai Red Curry with Vegetables

Course Main Course

Cuisine Thai

Keyword Coconut, Curry, Easy, Family meal, Freezer meal, Gluten-free, Lemongrass, Nut free, Plant-based, Sour, Spicy, Vegan, Vegetables

Prep Time 15

Cook Time 20

Total Time 35

Servings 4

Ingredients

1.8 oz thai red curry paste (50 g)
2 carrots
1 head broccoli
1 head cauliflower
1 red bell pepper
5 tomatoes
2 handfuls fresh cilantro
1 stalk lemongrass
6 kaffir lime leaves
1 thumb ginger
2 chili peppers
1 red onion
3 garlic cloves
1 tbsp cooking oil
7 oz coconut milk (200 ml)
1 tbsp tamari or soy sauce
2 tbsp coconut nectar or maple syrup (or another vegan sweetener)
1 tbsp lime juice
1 tsp salt

PIN IT FOR LATER:

More vegan curry recipes:

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My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

The post Thai Red Curry with Vegetables appeared first on My Green Passion.

Mushroom Stroganoff

Josca Wuis — Fri, 22 May 2020 03:50:52 +0000

Mushroom Stroganoff

This vegan mushroom stroganoff is so creamy and delicious, non-vegans will be surprised that it is vegan! It is easy to make and doesn’t require any fancy ingredients. For the creaminess I used coconut cream. You could probably substitute this with vegan sour cream, however I personally have never tried that.

In case you want this plant-based mushroom stroganoff to be gluten-free, use tamari instead of soy sauce. Also, I used some chili peppers as well to make it extra warming and comforting. This is optional of course, I know not everyone likes to throw chili peppers in every dish they are making (I do…).

This vegan mushroom stroganoff can be made in 30 minutes and would be a great quick and easy holiday recipe. Enjoy it with rice, pasta or roasted potatoes.

Ingredients for mushroom stroganoff

Button mushrooms, 30
Red onion, 1
Garlic cloves, 3
Coconut cream, 7 oz (200 ml)
Nutritional yeast, 1 tbsp
Soy sauce or tamari, 2 tsp
Lemon juice, ¾ tbsp
Dijon mustard, ½ tsp

Dried oregano, 1 tsp
Dried rosemary, 1 tsp
Nutmeg powder, ½ tsp
Smoked paprika powder, ½ tsp
Salt, 1 tsp
Pepper, ¼ tsp
Optional: chili peppers, 2

Cook the red onion for one minute

Add the garlic and chili peppers

Slice the mushrooms and add them to the pan

Cook for 10 minutes until light golden brown

Add the coconut cream, condiments, spices and herbs

Stir well and cook for 20 more minutes

how to make vegan mushroom stroganoff

Chop the onion, garlic and chili peppers (if you decide to use them). Heat a large frying pan with one tablespoon of cooking oil. Cook the chopped onion first for one minute, and then add the garlic and chili peppers to the pan.
Slice the mushrooms and add them to the same pan. Season them with salt and pepper. It will seem like a lot at first, but they will go down in size a lot. Cook this on medium high heat for about 10 minutes.
The mushrooms should have shrunk a lot by now and have a light golden brown color. If your mushrooms are releasing a lot of liquid: good! If not, add half a cup of water.
Now, add the coconut cream, nutritional yeast, tamari or soy sauce, lemon juice and mustard. Stir well and then also add the oregano, rosemary, nutmeg and smoked paprika.
Cook for 15 more minutes, or until the mushroom stroganoff has your desired consistency. Serve it with rice, pasta or roasted potatoes.

Vegan Mushroom Stroganoff

Course Main Course

Cuisine Russian

Keyword 30 minute, Creamy, Easy, Freezer meal, Gluten-free, Mushroom, Nut free, Plant-based, Quick, Vegan

Prep Time 5

Cook Time 25

Total Time 30

Servings 2

Ingredients

30 button mushrooms
1 red onion
7 oz coconut cream (200 ml)
2 tsp tamari or soy sauce
¾ tbsp lemon juice
½ tsp dijon mustard
1 tsp dried oregano
1 tsp dried rosemary
½ tsp nutmeg powder
½ tsp smoked paprika powder
1 tsp salt
¼ tsp pepper
2 small chili peppers (optional)

PIN IT FOR LATER:

More vegan main course recipes:

Maghmour – Eggplant & Chickpea Stew

Maghmour, also known as Lebanese Moussaka, is basically an eggplant and chickpea stew. It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting

Singapore Noodles with Chickpeas

Funnily enough, these vegan Singapore noodles are actually not from Singapore. It’s a Chinese/Cantonese dish that is very populair in the United States. Usually it

Mushroom Stroganoff

This vegan mushroom stroganoff is so creamy and delicious, non-vegans will be surprised that it is vegan! It is easy to make and doesn’t require

Spaghetti Aglio e Olio

A classic. Spaghetti aglio e olio is probably the easiest Italian dish out there. It is a traditional Italian pasta, made with only a few

Chili Sin Carne

A meatless chili con carne, or as I like to call it: chili sin carne! This vegan chili con carne is full of flavor and

Dutch Vegan Stamppot

Stamppot is probably the most famous Dutch dish. Typically it’s prepared in winter, but you can honestly enjoy stamppot all year round. In fact, I made

My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

The post Mushroom Stroganoff appeared first on My Green Passion.

Spaghetti Aglio e Olio

Josca Wuis — Wed, 20 May 2020 04:21:45 +0000

Spaghetti Aglio e Olio

A classic. Spaghetti aglio e olio is probably the easiest Italian dish out there. It is a traditional Italian pasta, made with only a few pantry ingredients.

Basically, it’s made with spaghetti, garlic and olive oil. Most people like adding chili flakes too, and I also chose to add some dried oregano and a little bit of lemon juice for that extra flavor.

When I made these pictures, I actually used sesame oil. Just like olive oil, sesame oil is rich in unsaturated fats. However, the traditional spaghetti aglio e olio recipe asks for extra virgin olive oil.

INGREDIENTS for vegan spaghetti aglio e olio

Thinly slice the garlic

Heat a pan with oil and add the garlic slices

Cook on low heat

Add the chili flakes or sambal and a bay leaf

Cook until the garlic turns into a golden brown color

Add the spaghetti with ½ cup of pasta water and cook until al dente

How to make vegan spaghetti aglio e olio

Bring a pot of water to a boil and add one teaspoon of salt. Once boiling, add enough spaghetti for two people.
Meanwhile, thinly slice the garlic cloves. Heat 4 tablespoons of olive oil (or sesame oil) in a frying pan. Toss in the garlic slices, but turn to low heat. Cook this for 1 minute.
Add a bay leaf and one teaspoon of chili flakes or sambal (or just a chopped chili pepper) to the pan. Keep cooking on low heat, stirring every now and then.
Cook the spaghetti until it’s almost al dente. This should take around 6/7 minutes. Remove from heat, and ½ cup of the pasta water to the pan. Also add the spaghetti. Make sure the garlic has a nice golden brown color before adding the pasta water and spaghetti.
Also add one tablespoon of lemon juice, 2 ½ teaspoon of dried oregano, salt and pepper. Turn to medium heat and cook everything until the spaghetti is al dente and most of the liquid is gone. Buen appetito!

Spaghetti Aglio e Olio

Course Main Course

Cuisine Italian

Keyword 15 minute, Easy, Lazy, Nut free, Pantry Ingredients, Pasta, Plant-based, Quick, Refined Sugar Free, Spaghetti, Traditional, Vegan

Prep Time 2

Cook Time 13

Total Time 15

Servings 2

Ingredients

spaghetti
3 garlic cloves
4 tbsp extra virgin olive oil
1 tsp chili flakes, sambal or chili pepper
1 tbsp lemon juice
1 bay leaf
2½ tsp dried oregano
1¾ tsp salt
¼ tsp pepper

PIN IT FOR LATER:

More vegan main course recipes:

Maghmour – Eggplant & Chickpea Stew

Maghmour, also known as Lebanese Moussaka, is basically an eggplant and chickpea stew. It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting

Singapore Noodles with Chickpeas

Funnily enough, these vegan Singapore noodles are actually not from Singapore. It’s a Chinese/Cantonese dish that is very populair in the United States. Usually it

Mushroom Stroganoff

This vegan mushroom stroganoff is so creamy and delicious, non-vegans will be surprised that it is vegan! It is easy to make and doesn’t require

Spaghetti Aglio e Olio

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Chili Sin Carne

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My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

The post Spaghetti Aglio e Olio appeared first on My Green Passion.

Chili Sin Carne

Josca Wuis — Sun, 17 May 2020 04:37:43 +0000

Chili Sin Carne

A meatless chili con carne, or as I like to call it: chili sin carne! This vegan chili con carne is full of flavor and has some surprising ingredients.

I made this chili sin carne with pumpkin, but it will also be delicious if you use sweet potato instead. This recipe serves about 6 people, which makes it perfect for a big family or a dinner party. It’s also great if you like to meal prep or want some make ahead freezer meals.

You could serve this super comforting chili sin carne with pretty much anything. I ate it with quinoa this time, but it’s also really nice with (roasted) potatoes, rice, flatbread, or even in a burrito or taco.

Ingredients for chili sin carne

Red kidney beans, 8.5 oz (240 g)
Black beans, 8.5 oz (240 g)
Sweet corn, 8.5 oz (240 g)
Red bell pepper, 1
Yellow bell pepper, 1
Pumpkin, 28 oz (790 g)
Tomatoes, 5
Red onion, 1
Garlic cloves, 3
Chili peppers, 3 small
Fresh cilantro, 1 handful

Lime juice, 2 tbsp
Tomato pasta sauce, 7 oz (200 g)
Maple syrup (or another vegan sweetener), 1 tbsp
Cocoa powder, 3 tsp
Smoked paprika powder, ½ tsp
Cumin powder, ½ tsp
Cayenne powder, ½ tsp
Salt, 1 tsp
Pepper, ¼ tsp

Cook the onion, garlic and chili peppers for a few minutes

Add the pumpkin, bell peppers and tomatoes and cook for 5 minutes

Drain and rinse the beans and toss them in too

Add all the other ingredients, but wait with the sweet corn

Lastly, add the corn and cook on low heat for 20 minutes

How to make chili sin carne

Chop the red onion, garlic and chili peppers (leave them out if you don’t want it to be spicy). Heat 1 tablespoon of cooking oil in a big pan and add the onion, garlic and chili peppers. Cook for about two minutes.
Cut the pumpkin, tomatoes and bell peppers into cubes. Add to the pan and cook on high heat for 5 minutes, stirring every now and then.
Drain and rinse the beans before adding them to the pan as well. Stir everything together.
Add the tomato pasta sauce. You could also use about two cans of canned diced tomatoes instead of the tomatoes and pasta sauce.
Rinse the fresh cilantro and cut it. Add to the pan, together with the lime juice, cumin, smoked paprika, cayenne, salt and pepper.
For your “surprising” ingredients: add the cocoa powder and maple syrup (or another vegan sweetener like agave nectar or coconut nectar). The cocoa powder will give it an extra rich flavor and also gives the chili sin carne a nice color.
Lastly, drain and rinse the sweet corn and toss in the pan as well.
Cook everything for about 20 minutes on medium heat, until the pumpkin is nice and soft.
Enjoy the chili sin carne with quinoa, rice or flatbread.

Chili Sin Carne

Course Main Course

Cuisine Mexican

Keyword Easy, Family meal, Freezer meal, Gluten-free, Meal prep, Plant-based, Refined Sugar Free, Vegan

Prep Time 15

Cook Time 35

Total Time 50

Servings 6

Ingredients

8.5 oz red kidney beans (240 g)
8.5 oz black beans (240 g)
8.5 oz sweet corn (240 g)
1 red bell pepper
1 yellow bell pepper
28 oz pumpkin (790 g)
5 tomatoes
1 red onion
3 garlic cloves
3 small chili peppers
1 handful fresh cilantro
2 tbsp lime juice
7 oz tomato pasta sauce (200 g)
1 tbsp maple syrup (or agave nectar/coconut nectar)
3 tsp cocoa powder
½ tsp smoked paprika powder
½ tsp cayenne powder
½ tsp cumin powder
1 tsp salt
¼ tsp pepper

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I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

The post Chili Sin Carne appeared first on My Green Passion.

Gado-Gado Summer Rolls with Satay Sauce

Josca Wuis — Fri, 08 May 2020 06:32:29 +0000

Gado-Gado Summer Rolls with Satay Sauce

Personally, one of my favorite creations: gado-gado summer rolls with satay sauce.

When I was making my vegan gado-gado salad, I had some leftover gado-gado ingredients after creating the recipe. I didn’t feel like making the exact same thing again, so I had a look around in my cupboard to see what else I could do with it.

Soon I saw that I still had a lot of rice paper left from my summer rolls with peanut sauce. Immediately I knew what I wanted to create: gado-gado summer rolls with satay sauce!

They are perfect as a side dish or a party snack. If this is your first time making summer rolls, keep in mind that the first few rolls probably won’t turn out great. It can take a few tries to find a technique that works for you, but it’s definitely worth the effort.

Side note: depending on how many rolls you want to make you will need less or more ingredients. This is just an indication. I made about 12 rice paper rolls with these ingredients.

INGREDIENTS for gado-gado summer rolls

Rice paper
Iceberg lettuce, 1 head
Green beans, 2 handfuls
Cucumber, 1
Bean sprouts, 2 handfuls
Tofu, 5.3 oz (150 g)
Tempeh, 5.3 oz (150 g)
Cassava chips or rice crackers
Peanut butter, 3 tbsp

Kecap manis (sweetened soy sauce), ¾ tbsp
Sambal or chili peppers, 2 tsp
Water, 1 cup (240 ml)
Soy sauce, 2 tbsp
Onion power, ½ tsp
Garlic powder, ½ tsp
Salt, ½ tsp
Pepper, ¼ tsp

Tofu & tempeh with seasonings

Cook the tempeh,

...and the tofu until golden brown

Cook the green beans until they have a light crunch

Satay sauce

Place all ingredients on the rice paper

Fold the bottom half first, then the sides and then roll completely

How to make gado-gado summer rolls with satay sauce

Cut the tofu and tempeh into strips. Season with the soy sauce, garlic powder, onion powder, salt and pepper. On the pictures I cut them in cubes, because I initially used it for the gado-gado salad.
Chop of the ends of the green beans, and bring a pot of water to a boil. Cook the beans for about 7 minutes until they have a light crunch.
Cook the tofu and tempeh. You could either cook them in the oven on 400°F (200°C) for 30 minutes (place on baking paper), or in a frying pan with some oil for 10 minutes. They should become golden brown in color.
Start preparing the satay sauce. Put the peanut butter, kecap manis, sambal (or chili peppers) and water in a saucepan. Cook on low heat until it becomes smooth.
Wash the bean sprouts and lettuce. Cut the cucumber into thin strips. I also crumbled some rice crackers to put inside the gado-gado summer rolls.
Get a bowl with cold water. Quickly dip in the rice paper and place the rice paper on a cutting board or on a plate. Don’t soak the rice paper!
Place all the ingredients in the middle of the rice paper. Fold the bottom first, and then fold the sides. Tuck in all the ingredients and start rolling. Keep going until you finished all your ingredients.
Serve the gado-gado summer rolls with satay sauce.

Gado-Gado Summer Rolls with Satay Sauce

Course Side Dish, Snack

Cuisine Asian, Indonesian, Vietnamese

Keyword Plant-based, Rice paper rolls, Satay sauce, Side dish, Snack, Summer rolls, Vegan

Prep Time 25

Cook Time 10

Total Time 35

Ingredients

rice paper
1 head iceberg lettuce
2 handfuls green beans
1 cucumber
2 handfuls bean sprouts
5.3 oz tofu (150 g)
5.3 oz tempeh (150 g)
cassava chips or rice crackers
3 tbsp peanut butter
¾ tbsp kecap manis (sweetened soy sauce)
2 tsp sambal or chili peppers
1 cup water (240 ml)
2 tbsp soy sauce
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp pepper

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The post Gado-Gado Summer Rolls with Satay Sauce appeared first on My Green Passion.

Dutch Vegan Stamppot

Josca Wuis — Fri, 01 May 2020 03:54:52 +0000

Dutch Vegan Stamppot

Stamppot is probably the most famous Dutch dish. Typically it’s prepared in winter, but you can honestly enjoy stamppot all year round. In fact, I made this vegan stamppot for the first time when I lived in Bali.

My friends and I would organize themed potlucks, and one time the theme was: “traditional cuisine”. It didn’t take a long time to decide what I wanted to make. Of course, I had to veganize stamppot. I wanted to make it with endive, but since I couldn’t find that I bought chinese cabbage.

And wow, I thought that my foreign friends probably wouldn’t really like it since it’s such a typical Dutch thing – but everyone loved it!

So even if you’re not from The Netherlands or have never tried stamppot: give it a go! I know it doesn’t look very appealing, but I promise you it tastes really good.

INGREDIENTS for vegan stamppot

Large potatoes, 5
Chinese cabbage, 1 head
Tempeh, 12 oz (340 g)
Coconut cream, 7 oz (200 ml)
Nutritional yeast, 3 tbsp
Soy sauce, 3 tbsp
Cooking oil, 2 tsp

Season the tempeh

Cook the potatoes until soft

Chop the cabbage into slices and add to the boiling water

Cook for about 5 minutes

Cook the tempeh for 10 minutes

How to make vegan stamppot

Cut the tempeh into small cubes. Mix the soy sauce, smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt and ¼ teaspoon pepper together in a container. Add the tempeh and shake well.
Peel the potatoes and cut them into cubes as well. Bring water to a boil and cook the potatoes for about 10 minutes until they are soft.
Meanwhile, fill another pot with water and bring it to a boil. Wash the chinese cabbage and chop it into strips. Cook the cabbage for about 5 minutes.
Drain the potatoes when they are ready and start mashing them. Next, add the coconut cream. Start with 3.5 oz (100 ml) and use more if needed. Then add the nutritional yeast, nutmeg, ½ teaspoon garlic powder, ½ teaspoon onion powder and extra salt to taste. Mix well.
Heat two teaspoons of oil in a frying pan, and cook the marinated tempeh for about 10 minutes. It should have a bit of a bite and a reddish brown color.
Also drain the cabbage, and add it to the mashed potatoes. Stir well before adding the tempeh. At last, toss in the tempeh and mix everything together.
If you like nutmeg, season your vegan stamppot with a bit more nutmeg powder before you start eating. Enjoy!

Dutch Vegan Stamppot

Course Main Course

Cuisine Dutch, European

Keyword Chinese cabbage, Easy, Mashed potatoes, Quick, Stamppot, Tempeh, Traditional, Vegan

Prep Time 15

Cook Time 10

Total Time 25

Servings 4

Ingredients

5 large potatoes
1 head chinese cabbage
12 oz tempeh (340 g)
7 oz coconut cream (200 ml)
3 tbsp nutritional yeast
3 tbsp soy sauce
2 tsp cooking oil
1 tsp smoked paprika powder
1 tsp garlic powder
1 tsp onion powder
½ tsp nutmeg powder
1½ tsp salt
¼ tsp pepper

My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

The post Dutch Vegan Stamppot appeared first on My Green Passion.

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