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3 Ingredient Vegan Gnocchi

October 29, 2014 15 Comments

Gnocchi-Pasta-Vegan The first time I ever tried gnocchi was 2 years ago. I was browsing Pinterest (’cause duh, what else would I be doing with my time?) and came across this mysterious dish called “gnocchi”. Pasta made out of potatoes and flours.

Pu-lease. I am too sophisticated for that.

But I checked out the recipe anyway. I’m inquisitive like that. It looked easy (ha!) and the photos were mouth-watering so I thought I’d give it a try for dinner the next night when my best friend was coming over. Best friends forgive you when you mess up new recipes.

Vegan-Gnocchi But wouldn’t you know it – my friend, who is Italian (!!!), actually helped me make the gnocchi that night because her grandmother had taught her. We had her granny on speed-dial during the whole process, and every time we got stuck on something (this recipe was supposed to be EASY, you guys!), we’d give her a ring, she’d sigh at our lack of gnocchi knowledge, and proceed to tell us what to do next.

After 3 hours (OMG 3 HOURS MAKING “EASY” GNOCCHI), we were done. Starving, exhausted, but so proud of ourselves! It was one of the best meals I’ve ever eaten.

Gnocchi-Vegan And then I had to go and become vegan. And so I can’t make Italian granny’s recipe anymore because “the eggs are important”. I think she’d lose her mind if I asked her “would flax eggs work”. And I can’t have a little old Italian lady hating me, so let’s avoid asking her that, mmkay?

But then recently I really, really wanted gnocchi. It came out of nowhere. You know when you’re in the store and you see the most beautiful dragonfruit ever and even though you’ve never had dragonfruit before, you just want to dig right in, right there in the middle of the grocery store.

THAT. That right there.

Homemade-Vegan-Gnocchi Imagine that feeling times infinity and that’s how I felt about gnocchi last week. For two days straight, it was all I could think about. Could I use flax eggs? (Shut up, brain!) Could I just eliminate the eggs altogether? What was I going to do? How could I make vegan gnocchi that actually tasted good (and didn’t take 3 hours to make – ’cause no, thanks – not gonna happen again)?

Homemade-Gnocchi-Vegan

Eventually, I got so desperate that I just started throwing ingredients into a bowl. Flour all over my shirt, in my hair, and mashed potatoes stuck to every surface in my kitchen. But did I care? Nuh-uh. I was making gnocchi!

With a bit of trial and error, I managed to make the most delicious, perfect little gnocchi friends I’ve ever tasted. I even pat myself on the back, I was so proud. And then I ate my way through that pile of gnocchi in no time flat. OMGOSHHHHHH I MISS YOU, GNOCCHI!

Vegan-Gnocchi-Pasta

Not only is this gnocchi easy to make, it also uses just 3 ingredients. What?! Yes. 3. As in 1, 2, 3. Why do Italian grandmother’s have to make gnocchi so complicated? The quicker I can get gnocchi in my face the better, and this 2-ingredient recipe is my new go-to when I’m craving pasta pillows for dinner.

4.8 from 5 reviews
Homemade Vegan Gnocchi
 
Print
Prep time
5 mins
Cook time
2 hours 35 mins
Total time
2 hours 40 mins
 
Author: Vegan Insanity
Recipe type: Entree
Serves: 4
Ingredients
  • 6 medium Russet potatoes
  • 3 cups kamut flour (or all-purpose)
  • 1 tsp salt
Instructions
  1. Preheat oven to 375F. Poke your potatoes with a fork and place on a large baking sheet. Bake for about 1 hour, or until a knife can be inserted into the middle of the potato easily.
  2. Slice the potatoes down the middle lengthwise and allow to cool for about 5 minutes.
  3. With a clean kitchen towel, grab hold of one of the potatoes and scoop the flesh out. Repeat with remaining potatoes.
  4. Pass your potato flesh through a potato ricer and place it all on a clean surface in your kitchen (the counter, the table, etc.).
  5. Gently spread out the potatoes on your surface and start sprinkling the flour on top, about a cup at a time. Cut the flour into the potatoes with a large spatula. Once the flour is absorbed, add another cup of flour, repeat and add ½ cup of flour and cut it in, as well. If you need the final ½ cup flour, add it, and cut it in. If you don't need it, just leave it out. You should be able to form the dough into a large disk.
  6. Dust with flour and then wrap your disk in plastic wrap and allow to sit at room temperature for about 45 minutes.
  7. Cut a chunk of the dough off of the disk and roll it until it is about ½ inch thick. Cut the roll into 1-inch pieces. Repeat with the remaining dough.
  8. Heat a large pot of water over high heat. Once the water is boiling, add 1 tsp salt, then add a bunch of the gnocchi (do this in batches - don't over-crowd them or they won't cook properly). They should sink to the bottom and then float to the top when they are done (about 2-3 minutes).
  9. Serve with marinara, vegan parmesan cheese and fresh basil or parsley.
3.4.3177

 

Filed Under: Entrees, Recipes Tagged With: dinner, nut free option, oil free, potatoes, soy free

Sesame-Orange Tofu Rice Bowl

October 3, 2014 2 Comments

Orange-Tofu-Rice-Bowl What’s another word for “in love”?

Infatuated? No… Obsessed? No…

I know – enamored. Yes, enamored. That’s exactly how I feel about rice bowls. Completely and utterly enamored. I guess you could say I’m infatuated and obsessed, too, but either way: LOVE.

Vegan-Orange-Tofu-Rice So GORG! Swoon.

I piled a heap of brown rice, sauteed kale and a sweet & savory sesame-orange tofu on my plate and then sprinkled with some sesame seeds and green onions. DINNER IS SERRRRRRVED. YES.

The combination of orange juice, sesame oil, and a hint of heat from the red chili flakes, makes your mouth be all “what is this deliciousness I’m tasting and why don’t you feed it to me more often?”. I’m sorry mouth. I will do better.

Orange-Tofu-Rice-Bowl-Vegan Can I also mention that my kids ate this and kinda sorta liked it? For real! My anti-tofu, anti-anything green kids liked this meal. Surprise of a lifetime. Guess that means no leftovers for me. But my kids ate greens! And tofu! Who are they?!

Vegan-Orange-Tofu-Rice-Bowl Now it’s your turn to dig into this super yummy bowl of everything awesome. Enjoy, friend!

Sesame Orange Tofu Rice Bowl
 
Print
Prep time
40 mins
Cook time
35 mins
Total time
1 hour 15 mins
 
Author: Vegan Insanity
Recipe type: Entree
Serves: 2
Ingredients
Marinade
  • 2 tsp cornstarch
  • ½ cup orange juice
  • 1 tsp orange zest
  • 1 tsp red pepper flakes
  • 3 tbsp tamari
  • 1 tbsp maple syrup
  • 1½ tbsp apple cider vinegar
  • 2 medium garlic cloves, minced
  • 1 tbsp sesame oil
  • ¼ tsp sea salt
  • 1 lb extra-firm tofu, sliced into ¼ inch pieces
Rice Bowl
  • Sliced green onions, for garnish
  • 1½ tbsp sesame seeds
  • 1 cup kale, chopped
  • 2 large garlic cloves, minced
  • 1 tbsp olive oil
  • 2 cups cooked brown rice
Instructions
  1. Preheat oven to 400F.
  2. Add cornstarch and water in a small bowl until the cornstarch is fully disolved. Set aside.
  3. In an 9x9 inch baking dish, add orange juice, orange zest, red pepper flakes, tamari, maple syrup, vinegar, garlic, sesame oil, salt and pepper, and the cornstarch & water mixture. Stir to combine .
  4. Add tofu coat it with the marinade. Cover and refrigerate 30-60 minutes.
  5. To bake, cover with foil and bake for 30 minutes, flipping the tofu over halfway through cooking time.
Rice Bowl
  1. While the tofu is cooking, heat a large pan over medium heat. Once warmed, add your olive oil, then the minced garlic. Cook for 1-2 minutes, or until the garlic is lightly browned. Add in the kale and cook until wilted, another 2-3 minutes. Remove from heat and set aside.
  2. In a bowl or on a plate, add rice, then the kale, then the tofu. Sprinkle with green onions and sesame seeds. Enjoy!
3.2.2807

 

Filed Under: Entrees, Recipes Tagged With: dinner, lunch, nut-free, rice, tofu

Vegan Veggie & Black Bean Enchiladas

October 1, 2014 38 Comments

Veggie-Black-Bean-Enchiladas ENCHILADA LOVE OVER HERE!

Just look at these beauties. So gorgeous, so tasty, so healthy, so amazing. I’m in love!

Vegan-Black-Bean-Enchiladas This recipe all started with an expired jar of enchilada sauce.

You see, I had planned on making some enchiladas for dinner recently, and so I went to the store to buy some enchilada sauce. Because, you know, I was too lazy to make my own.

I came home, ready to get down to business, and that’s when I noticed that the enchilada sauce that I JUST BOUGHT was expired. By 3 months!

That’s what I get for trying to go the easy route.

Black-Bean-Veggie-Enchiladas After a fit of rage ensued (not really, but kinda sorta yes it’s true), I took some deep breaths and decided to just make my regular enchilada sauce. I had all the ingredients, and it was easy, so fine. I’ll do it. I wanted enchiladas too bad to give up on the whole operation.

After THAT situation was handled, I got to work on the filling for these enchiladas. I just used a few veggies I had in my fridge. When they were done cooking, I then drizzled some super yum cashew cream on top, sprinkled pretty things on top (because I like pretty food), and stuffed my face.

 

Totally oblivious to the awful enchilada sauce experience I’d just had. Because DAMN, these things are GOOD.

Black-Bean-Enchiladas-Vegan

4.9 from 14 reviews
Vegan Veggie & Black Bean Enchiladas
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
Author: Vegan Insanity
Recipe type: Main Dish
Serves: 4 Servings
Ingredients
Enchilada Sauce
  • 2 tbsp extra virgin olive oil
  • 2 tbsp flour (I used kamut flour)
  • 1 tsp garlic powder
  • 1 tbsp oregano
  • 4 tbsp chili powder
  • ½ tsp salt
  • 1 tbsp tomato paste
  • 2 cups vegetable broth
Cashew Cream
  • ⅓ cup raw cashews
  • 2 tbsp lemon juice
  • 1 garlic clove
  • ¼ cup water
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
Filling
  • ½ tbsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 1 small bell pepper, diced (I used red)
  • 1 small zucchini, diced
  • 1½ cups cooked black beans (or 1 15oz can)
  • ½ cup corn kernels
  • ¼ sliced olives (I used black olives)
  • 3-4 green onions, sliced
  • ½ cup chopped cilantro or parsley (I used parsley)
  • Salt & pepper, to taste
  • 8 flour or corn tortillas (I used flour tortillas)
Instructions
Enchilada Sauce
  1. In a small pot, heat your oil until warm, over low heat, then add in the flour and whisk until there are no clumps remaining. At that point, you can add in your spices, tomato paste and vegetable broth. Whisk until smooth. Simmer for about 10 minutes, or until thickened.
Cashew Cream
  1. Add all ingredients to a food processor or high-powered blender and process/blend until very smooth.
Filling
  1. Add your oil to a large pan, over medium heat. Once warmed, add in your diced onion, and cook until softened, about 5 minutes.
  2. Then, add in the bell pepper and zucchini. Cook for another 5 minutes, or until softened.
  3. Add in your cooked black beans and corn, until it's all warmed through. Season with salt and pepper. Remove the pan from heat and set aside.
  4. Preheat your oven to 350F and add a big ladle-full of enchilada sauce to the bottom of a 9x13 baking dish.
  5. Add about 2 tablespoons of veggies to a tortilla, top with olives, green onion and cilantro/parsley. Roll it up tightly, and place seam-side down in your baking dish. Repeat with remaining tortillas.
  6. Pour the enchilada sauce over your enchiladas, making sure to cover everything well.
  7. Cover the baking dish with foil, and bake for 15-20 minutes, or until the sauce is bubbling around the edges.
  8. Serve with a drizzle of cashew cream, chopped cilantro/parsley, and a few more green onions on top.
3.2.2807

 

Filed Under: Entrees, Recipes Tagged With: beans and legumes, dinner, lunch, soy free

Smoky Barbecue Chili with Vegan Sour Cream

September 18, 2014 Leave a Comment

Homemade-Barbecue-Chili-Vegan

Okay FINE. It’s fall. I get it. I’m accepting the cold weather that won’t seem to go away. I’m accepting that soon enough, my kitchen will be bursting at the seems with all things pumpkin (no complaints there!). I’m accepting that OMG CHRISTMAS IS COMING.

I suppose I should get going on my shopping then, huh?

But first – chili. Smoky barbecue chili. To help ease my pain of no more summer.

Homemade-Vegan-Barbecue-Chili

This is such a fun change from the regular chili that I make. I love adding Sweet Baby Ray’s barbecue sauce, because I find it has a sweet, smoky flavour that is really delicious in chili. I also added smoked paprika because, why not? Smoky goodness up in huuuurrrrr.

Vegan-Barbecue-Chili

You don’t have to feel bad eating this chili either. It’s loaded with veggies, veggies, and more veggies. And with a silky white drizzle of delicious, homemade vegan sour cream added on top?

Hot damn! This is a tasty meal. A tasty, healthy meal that I ate two bowls of last week. In a row. I am not ashamed!

Barbecue-Chili

Smoky Barbecue Chili with Vegan Sour Cream
 
Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
Author: Vegan Insanity
Recipe type: Entree
Serves: 3-4
Ingredients
Barbecue Chili
  • 1 tsp extra virgin olive oil
  • 1 medium-large red bell pepper, diced
  • ½ large onion, peeled and diced
  • 4 garlic cloves, peeled and minced
  • 6 cups diced tomatoes, fresh or canned
  • ½ cup vegetable broth
  • 3 tbsp tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ¼ tsp red pepper flakes
  • 1 cup cooked kidney beans
  • 1⅓ cup cooked black beans
  • 1 cup frozen corn
  • 2 tbsp barbecue sauce (I used Sweet Baby Rays)
  • 1 cup chopped spinach
  • ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • Chopped green onions for garnish, if desired
Sour Cream
  • 1 cup raw cashews, soaked for at least 2 hours
  • ¾ cup water
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp salt
Instructions
Barbecue Chili
  1. Heat oil in a large pot over medium heat. Add in the pepper and onion and cook until onion becomes translucent (about 5 minutes). Add in the garlic and good for another minute or so, or until lightly browned.
  2. Add in the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, red pepper flakes and mix well.
  3. Add in the beans, frozen corn, and barbecue sauce, and mix again. If it looks too thick, add in some more vegetable broth, just a bit at a time. Remember that it will thicken as it cooks, so you don't want it to be too thick right off the bat. Cook for about 20-30 minutes.
  4. About 15 minutes before the chili is done cooking, add in your chopped greens, salt and pepper. Adjust s&p as necessary.
  5. Serve, topped with vegan sour cream, chopped green onions, or whatever else you like on your chili!
Sour Cream
  1. Add all ingredients to a food processor or high powdered blender and process/blend until smooth. Will keep in the fridge up to 5 days.
3.2.2807

 

Filed Under: Entrees, Recipes Tagged With: beans and legumes, dinner, lunch, nut free option, soy free

Gluten-Free Sweet Potato Shepherd’s Pie

September 11, 2014 9 Comments

Vegan-Sweet-Potato-Shepherds-Pie

Fall is in the air. Can you smell it?

Though it’s not technically fall yet, I have already started making fall foods, because fall foods are the BEST EVER EVER.

Like this sweet potato shepherd’s pie. Gluten-free and loaded with good stuff like lentils, peas, carrots and corn. Perfect for fall.

Shepherds-Pie

You can really add any veggies you’d like to this dish, but I’ve always loved corn, peas and carrots. Along with celery, onions and garlic for some flavour, of course. I also swapped the traditional potato topping and used sweet potato instead.

Sweet potato:

Is a good source of magnesium (which helps with relaxation)
Is a source of vitamin D, which is hard to get in a vegan diet
Is naturally sweet-tasting
Contains almost twice as much fiber than other types of potatoes
Is good for your heart

So go ahead – stuff your face with sweet potatoes!

Shepherds-Pie-Vegan

I love the hint of sweetness that the sweet potato brings to this dish. It really balances nicely with the vegetables and seasonings.

I always add a sprinkle of paprika on top of my shepherd’s pie, both for flavour and because it looks pretty. And good looking food just tastes better. It’s a fact. Look it up.

So let’s eat up, my friend! This sweet potato shepherd’s pie is not gonna last long around me – get it while you can!

Sweet-Potato-Shepherds-Pie

Sweet Potato Shepherd's Pie
 
Print
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 
Author: Vegan Insanity
Recipe type: Dinner
Serves: 6
Ingredients
  • 4 medium sweet potatoes, peeled & chopped into small pieces
  • 1 tbsp extra virgin olive oil
  • ½ cup diced celery
  • ½ cup diced onions
  • 1 large garlic clove, minced
  • ½ cup diced carrots
  • 4½ cups cooked lentils
  • 2 cups diced tomatoes
  • 2 tbsp soy sauce
  • 2 tbsp non-dairy milk (I used almond)
  • Salt & pepper to taste
  • paprika & fresh parsley, for garnish
Instructions
  1. Preheat oven to 350F.
  2. Steam your sweet potatoes and set aside.
  3. While the sweet potatoes are heat a large pan over medium heat. Once warmed, add a tbsp or so of oil, then add in the diced celery, onion, garlic, tomatoes and carrots. Cook for about 5 minutes, or until softened.
  4. Add the cooked lentils and soy sauce to the veggies, and heat until warmed through.
  5. Once your sweet potatoes are finished steaming, mash with the non-dairy milk some salt & pepper.
  6. Scoop the lentil & veggie mix to the bottom of a 9x13 baking dish, then spread the mashed sweet potatoes over top and spread in an even layer.
  7. Bake for about 25 minutes, or until the top has browned lightly. Sprinkle with a bit of paprika and fresh parsley, if desired. Serve warm.
3.2.2807

Vegan-Shepherds-Pie

Filed Under: Entrees, Recipes Tagged With: beans and legumes, dinner, gluten free, nut-free, potatoes, soy free

Quinoa, Lentils & Sauteed Greens with a Creamy, Savoury Dressing

September 2, 2014 9 Comments

It’s no secret that I’m a big fan of quinoa bowls. They’re easy, they don’t take long to make, you can prepare them in advance, they’re a simple solution to excess food in your fridge that needs to be used up, AND they travel well. If those aren’t good enough reasons for you to go make yourself a quinoa bowl RIGHTTHISSECOND, I don’t know what is.

Vegan-Quinoa-Lentils-Greens

I often make pretty simple quinoa bowls because I can’t be bothered to slave away in the kitchen for hours on end (usually). So recently, I made this bad boy.

And he was YUM. Only 3 things in my quinoa bowl (including the quinoa) and a delicious, savoury dressing smothered on top. Awww yea! It doesn’t look like much, but it was perfect. The dressing really makes this bowl, though, so if you skip it, you will have a very sad, bland, boring quinoa bowl on your hands.

Lentils-Quinoa-Greens

I’m still working on getting my little ones to eat quinoa bowls, but they are stubborn! They’ll eat the quinoa, but only if it’s plain. One of them will eat the lentils, but only if the other one isn’t around telling her how “gross” they are.

Sigh. One of these days my kids will like more than just bread and chocolate – right? Please tell me I’m right!

So – on to this delicious quinoa bowl masterpiece [not]…

Quinoa-Lentils-Greens

First, cook up some quinoa and divide between bowls. Cook up some lentils and do the same. While those two are cooking, sautee some greens with a tiny bit of oil, salt, and black pepper. Then, make the dressing.

Ta-da! No muss, no fuss. Simple, easy, delicious.

5.0 from 1 reviews
Quinoa, Lentils & Sauteed Greens with a Creamy, Savoury Dressing
 
Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 
Author: Vegan Insanity
Recipe type: Lunch, Dinner
Serves: 2
Ingredients
Lentils
  • ½ cup brown or green lentils
  • 1½ cups water
  • 1 medium-large garlic clove, crushed
  • 1 bay leaf
Quinoa
  • 1 cup quinoa
  • 2 cups water
Greens
  • 1 tbsp olive oil
  • 1 cup greens of choice (kale, spinach, swiss chard)
  • ½ tsp salt
  • ½ tsp freshly cracked black pepper
Dressing
  • ¼ cup nutritional yeast
  • 3 tbsp water
  • 3 tbsp tamari
  • 3 tbsp apple cider vinegar
  • 1 medium-large clove of garlic, grated
  • ¾ cup extra virgin olive oil
  • 1.5 tbsp tahini
Instructions
Lentils
  1. Add lentils, water, garlic and bay leaf to a small pot. Bring to a boil, then reduce heat to low-medium and simmer about 25-40 minutes, or until most of the liquid has been absorbed and the lentils are tender. Remove bay leaf and crushed garlic. Set aside.
Quinoa
  1. Add quinoa and water to a small pot. Bring to a boil, then reduce heat to low-medium and simmer about 12 minutes, or until most of the liquid has been absorbed and the quinoa is tender.
Greens
  1. Heat oil in a medium pan over medium heat. Once warmed, add the greens and cook until softened. Sprinkle on the salt and pepper, turn off the heat, and set aside.
Dressing
  1. In a small bowl, whisk together all ingredients until smooth.
Putting it all together
  1. Divide quinoa between bowls, then add in the lentils and sauteed greens.
  2. Pour a healthy amount of dressing over each bowl. Serve warm!
3.2.2708

 

Filed Under: Entrees, Recipes Tagged With: beans and legumes, dinner, gluten free, lunch, quick and easy, quinoa, soy free

Tofu Teriyaki Bowl with Broccoli & Peppers

August 13, 2014 12 Comments

Vegan-Broccoli-Rice-Tofu If you were to to ask me a year ago if I liked tofu, I would have responded with one of the following things: EWWWWWWWW TOFU, YUCK YUCK YUCKY YUCK. GROSS, NO! ARE YOU CRAZY?! Today, tofu is one of my favourite things to eat. Love it. Any excuse to eat tofu now and I’m all YES PLEASE, GIVE IT TO ME NOW! Vegan-Broccoli-Tofu-Rice My favourite way to eat tofu is with a big pile of rice. Rice, tofu, veggies, sauce. Awesomeness in a bowl. This dish is filled with yummy things: Crispy baked tofu Flavourful rice Steamed veggies The most delicious teriyaki sauce ever Eat it up, then eat some more. A satisfying bowl of delicious food. Time to eat!

Broccoli-Tofu-Rice

5.0 from 3 reviews
Tofu Teriyaki Bowl with Broccoli & Peppers
 
Print
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 
Author: Vegan Insanity
Recipe type: Entree
Serves: 2-4
Ingredients
Rice
  • 1 cup rice (I used basmati rice)*
  • 2 cups water*
Baked Tofu
  • 1 block extra firm tofu
  • 1 tbsp oil (I used avocado oil)
  • 1 tbsp cornstarch
Veggies
  • 1 small head broccoli, chopped small
  • 1 small bell pepper, thinly sliced (I used yellow)
Teriyaki Sauce
  • ¼ cup soy sauce
  • 2 tbsp sweet rice wine vinegar
  • 2 tbsp coconut sugar
  • ½ tbsp sesame oil
  • ½ tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • ½ tbsp cornstarch + 2 tbsp water (mixed well)
Putting it all together
  • Sesame seeds
  • Green onions, chopped
Instructions
Rice
  1. Cook rice according to package directions (usually 1 cup rice to 2 cups water*). Set aside.
Tofu
  1. Preheat oven to 425F. Wrap tofu in a clean towel, add something heavy (I usually use a few heavy cookbooks), and set aside for about 15 minutes to press out some of the water in the tofu. Slice your tofu into cubes or thin squares (like I did).
  2. Mix together cornstarch and oil. Add the tofu and coat each piece evenly. Spread tofu on a large baking sheet, lined with parchment paper or a Silplat baking mat. Bake in the preheated oven for about 15 minutes, then flip and bake for another 20 minutes until browned (a nice deep brown is ideal, but not black!).
Teriyaki Sauce
  1. Whisk together the soy sauce, sweet rice wine vinegar, sugar, sesame oil, ginger, and fresh garlic. Then add the cornstarch/water mixture. Bring to a simmer in a small pot. Simmer for 3-5 minutes, until the sauce thickens. Remove from heat and set aside.
Broccoli
  1. Steam broccoli & sliced peppers until fork-tender. Set aside.
Putting it all together
  1. Add rice to your bowls, and top with tofu, broccoli and peppers. Drizzle the teriyaki sauce on top, then sprinkle some sesame seeds and green onions on top.
3.4.3177

Broccoli-Rice-Tofu

Filed Under: Entrees, Recipes Tagged With: dinner, lunch, nut-free, rice, soy free, tofu

Beer-Battered Cauliflower Tacos with Lime-Infused Cashew Cream

August 6, 2014 9 Comments

What’s this? Two cauliflower recipes in a row?

Yes, yes, that’s right. Because I can’t get enough of the dang stuff. CAULIFLOWER FOR THE WIN!

Last week I bought 2 heads of cauliflower because I was off in cauliflower land, dreaming of all the cauliflower meals I wanted to make. This was one of them. Cauliflower tacos. With a beer batter. Because, duh. Everything is better with beer. That’s what my husband tells me, anyway.

Cauliflower-Tacos-Ingredients

Cauliflower-Taco-Bites

These vegan tacos are both soft and crunchy at the same time, and when they’re served with the lime-infused cashew cream – well, watch out! They are crazy good.

Vegan-Cauliflower-Tacos

Who needs fish when you’ve got cauliflower?

Vegan-Cauliflower-Beer-Tacos

Beer-Battered Cauliflower Tacos with Lime-Infused Cashew Cream
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Vegan Insanity
Recipe type: Entree
Serves: 4-6
Ingredients
Lime-Infused Cashew Cream
  • ⅓ cup raw cashews
  • 2 tbsp lime juice
  • zest of 1 lime
  • 1 garlic clove
  • ¼ cup water
  • ½ tbsp chia seeds
  • ½ tsp salt
  • ¼ tsp black pepper
Beer Batter
  • ½ cup kamut flour
  • ⅓ cup cornstarch
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • ⅓ cup beer
  • 1 tsp cooking oil (I used avocado oil)
  • 1 tsp lime juice
Putting it all together
  • ½ large cauliflower, cut into "steaks" or bite-sized pieces
  • corn or flour tortillas (I used flour)
  • lettuce of choice
  • 2 large roasted red peppers, thinly sliced
  • 2 green onions, chopped
  • ½ cup cooking oil (I used avocado oil)
Instructions
Lime-Infused Cashew Cream
  1. Add all ingredients to a high-powered blender or food processor and blend/process until smooth. Set aside.
Beer Batter
  1. Combine flour, cornstarch, garlic powder, chili powder and smoked paprika in a large bowl. Add in the flax egg, beer, oil and lime juice. Mix together very well, making sure everything is combined.
  2. Add about ½ cup oil to a medium pan over medium heat.
  3. Once the oil is nice and hot, dip each piece of cauliflower into your batter and then place on the pan (you will need to do this in batches to prevent over-crowding the pan). Fry for about 3 minutes on each side, or until browned.
  4. Remove to a plate lined with paper towels and sprinkle with a bit of salt.
Putting it all together
  1. Add one cauliflower steak (or a few bit-sized pieces) to each tortilla, top with lime-infused cashew cream, the lettuce of your choice, some roasted red peppers and a few green onion pieces. Repeat with remaining cauliflower. Eat and enjoy!
Notes
*Adapted from Fork and Beans.
3.2.2708

Cauliflower-Tacos-Vegan

Filed Under: Entrees, Recipes Tagged With: cauliflower, dinner, lunch, nut-free, soy free, tacos

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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