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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

Oven-Roasted Cauliflower Bites with Lime & Cilantro

August 1, 2014 2 Comments

I’ve got a thing for cauliflower. The possibilities are endless with this stuff, so I use it whenever I can get my hands on it.

Though it’s good as a pizza crust, mashed like potatoes, baked like chicken wings, and stuffed into tacos – it’s also good on it’s own, roasted in the oven, covered in an array of spices.

Spicy-Oven-Roasted-Cauliflower

Mmm mmm good.

I could eat this cauliflower all by myself – the whole thing – and I wouldn’t feel guilty. Because it’s cauliflower! And it’s healthy! And it’s better than most other savory snacks I can think of!

Oh, and did I mention that it’s crazy easy to make, too?

Vegan-Spicy-Roasted-Cauliflower

Chop cauliflower, toss with seasonings, bake, eat. The end.

Serve it up on it’s own as a snack, or alongside pretty much any meal you could possibly be eating. Burgers? Yep. Pasta? Why not? Tacos? Of course!

This cauliflower goes with everything. Eat it up!

Spicy-Roasted-Cauliflower-Vegan

Oven-Roasted Cauliflower Bites with Lime & Cilantro
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Author: Vegan Insanity
Recipe type: Side
Serves: 4
Ingredients
  • 1 medium-large head of cauliflower, chopped into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 4 tbsp olive oil
  • ¼ cup cilantro
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp lime juice
  • 1 tbsp hot sauce
Instructions
  1. Preheat oven to 350F. Line a large baking sheet with parchment paper or a non-stick baking mat.
  2. In a large bowl, mix together the minced garlic, chili powder, cumin, olive oil, cilantro, salt & pepper. Once mixed thoroughly, add the cauliflower pieces and toss, making sure every piece gets coated nicely.
  3. Bake for 30-45 minutes, or until the cauliflower is tender and has browned.
  4. Add the lime juice and hot sauce to the roasted cauliflower and mix gently. Cover each piece with the lime juice and hot sauce.
  5. Remove to a serving dish, sprinkle with more fresh cilantro (optional), and serve immediately.
3.2.2708

 

Filed Under: Recipes, Sides Tagged With: cauliflower, dinner, gluten free, lunch, nut-free, soy free

20 Delicious Vegan Quinoa Recipes

July 29, 2014 1 Comment

Let’s talk about quinoa for minute, mmkay?

Where has this stuff been all my life? I mean, seriously. It’s only been about a year since I found quinoa, and my love for it grows stronger every day. For serious. You can make breakfast, lunch, dinner, snacks and even desserts with quinoa. There are SO MANY OPTIONS!

And not only is it crazy versatile, but quinoa is actually crazy good for you, too.

  • Quinoa is loaded with protein. There’s 12 grams in a 1/2 cup serving!
  • Not only protein, but quinoa is loaded with fiber, too. 6g in a 1/2 cup serving.
  • Let’s not forget about iron. Quinoa has that, too!
  • Quinoa is gluten-free, so even those with a gluten intolerance can enjoy it.
  • Because it’s high in riboflavin, or vitamin B2, quinoa can help reduce instances of migranes.
  • Quinoa is very low in fat and will keep you fuller longer than dishes made with pasta or rice.

Plus, it just dang tastes good!

Vegan Quinoa Recipes

20 Delicious Vegan Quinoa Recipes

Apple Pie Quinoa

1. Apple Pie Quinoa Breakfast Bowl
Quinoa Lentil Salad Pic

2. Quinoa Lentil Salad with Crispy Shaved Brussels Sprouts & Shallots
Black-Bean-Quinoa-Burger

3. Quinoa & Black Bean Burger with Nacho Cheese Sauce
Quinoa Pizza Crust Pic

4. Gluten-Free Quinoa Pizza Dough
Quinoa Sushi Rolls Pic

5. Quinoa Sushi Rolls
Pineapple Fried Quinoa Pic

6. Pineapple Fried Quinioa… In a Boat!
Quinoa Corn Edemame Salad Pic

7. Quinoa Corn Edamame Salad
Vegan-Quinoa-and-Chickpea-Tabbouleh

8. Quinoa & Chickpea Tabbouleh Salad
Mexican Quinoa Pic

9. One Pan Mexican Quinoa
Quinoa Taco Meat Pic

10. Quinoa Taco Meat
Quinoa Stuffed Peppers Pic

11. Vegan Quinoa Stuffed Peppers
Quinoa Taco Salad Pic

12. Quinoa Taco Salad
Quinoa Sweet Potato Chili Pic

13. Quinoa & Sweet Potato Chili
Quinoa Tortillas Pic

14. Vegan Quinoa Tortillas
Roasted-Veggies-Quinoa-Bowl

15. Super Simple Quinoa Bowl with Roasted Veggies & Cashew Dressing
Quinoa Cauliflower Bowl Pic

16. Quinoa Cauliflower Bowl with Almond Sriracha Sauce
Quinoa Bread Pic

17. Gluten-Free Quinoa Bread
Quinoa Casserole Pic

18. Baked Cheezy Quinoa Casserole
Quinoa Fritters Pic

19. Quinoa Fritters with Garlic Aioli
Quinoa Pizza Crust Photo

20. 5-Ingredient Quinoa Pizza Crust
What are your favourite vegan quinoa recipes?

Filed Under: Recipe Ideas Tagged With: dinner, lunch, quinoa

Vegan Breadsticks with Herb Topping

July 22, 2014 2 Comments

vegan-breadsticks

I’ve been searching for the perfect breadstick recipe for years.

I’ve tried countless of them, and they all fell flat. Either they took 500 hours to rise (not really, but still – FOREVER), they didn’t rise at all, they were chewy, or they just plain didn’t taste good.

Then – I found Marly’s recipe and life has never been the same.

vegan-bread-sticks

They’re light, fluffy, they rise in less than an hour, and they taste ridiculously good for being so simple.

I’m in love. My breadstick kick is back, and I am now enjoying these sticks on a regular basis.

Instead of all-purpose, I use kamut flour. I just love the flavour of it (and I really hate using all-purpose). I also switched up the herbed topping ingredients for a bit more flavour. The next time I make these I’m going to try “pizza” flavour. Yum.

These would also be yummy with melted vegan butter, cinnamon and brown sugar instead of herbs. Mmmm hmmm. Just don’t serve those with pasta. That would be weird.

bread-sticks-vegan

5.0 from 2 reviews
Vegan Breadsticks with Herb Topping
 
Print
Prep time
60 mins
Cook time
15 mins
Total time
1 hour 15 mins
 
Author: Vegan Insanity
Recipe type: Bread
Serves: 20
Ingredients
Breadsticks
  • 1½ cups very warm water (not too hot, not too cold - think bath water)
  • 2¼ tsp active dry yeast
  • 1 tbsp brown sugar
  • ½ cup whole wheat flour
  • 3-4 cups of kamut flour (all-purpose would also work, so would light spelt)
  • 2 tsp salt
  • 2 tbsp vegan butter, melted (I used Earth Balance)
Herb Topping
  • 3 tbsp vegan butter, melted (I used Earth Balance)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp oregano
  • ½ tsp basil
  • 1 tbsp nutritional yeast
  • 1 tsp salt
Instructions
Breadsticks
  1. Spray a large baking sheet with non-stick spray (or use a non-stick mat or some parchment paper).
  2. In a medium bowl, add water, sugar and active dry yeast. Stir and set aside until a proofed (about 10 minutes).
  3. In a large bowl, add the flour and salt. Stir to combine. Add the yeast mixture and melted butter mix well, until a dough ball forms.
  4. Place the dough on a floured surface and knead for a few minutes, until smooth.
  5. From the dough ball, pull golf ball sized pieces and roll them into balls, then into long pieces. Add to your baking sheet.
  6. Preheat your oven to 150F. Once it reaches that temperature, turn it back off, and place the breadsticks in the oven. Now they have a warm place to rise. Allow them to sit in there for about 35 minutes.
  7. Remove breadsticks from the oven and heat to 375F.
Herb Topping
  1. Add all ingredients to a small bowl and mix well. Spread half of the mixture onto the breadsticks (after they have doubled in size, and before you bake them).
  2. Bake the breadsticks in the oven for about 15 minutes, then remove and spread the rest of the herb topping onto them.
  3. Serve warm!
Notes
Adapted from Namely Marly.
3.2.2708

 

Filed Under: Bread, Recipes Tagged With: dinner, lunch, nut-free, soy free

20 Minute Garlic & Tomato Pasta

July 11, 2014 Leave a Comment

 

Tomato-Garlic-Pasta

My love for pasta cannot be put into words – it’s that strong. If I could eat breakfast for every meal of the day, I’d be one happy girl (I’ve been known to cook up a pot of pasta for breakfast on really cold mornings! I’m weird, I know.).

Alas, this is not possible, so I indulge whenever I can. And when I do make pasta, I try not to complicate things. Simple is often best. Like this pasta here, for example.

Pastas

There is very little added to it (just tomatoes, garlic, basil, parsley, lemon juice and some herbs), and it tastes amazing. Also, because there are so few ingredients, it takes no time at all to prepare!

I love simple pastas!

Vegan-Tomato-Garlic-Pasta

Isn’t it pretty?

Use any kind of pasta you want for this – it will work with almost all kinds, but I love linguine. Spaghetti and spiral noodles work well, too. This was just an organic white pasta, but I usually use spelt, whole wheat or brown rice pastas – and they all work well in this recipe!

Garlic-Tomato-Pasta

Garlic & Tomato Pasta
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Vegan Insanity
Recipe type: Pasta
Serves: 2
Ingredients
  • 8 oz. pasta (or ½-1 cup per person)
  • 4 medium garlic cloves, minced
  • ½ cup tomatoes, diced
  • 2 tbsp avocado oil
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • ½ tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
Instructions
  1. Boil pasta according to package directions.
  2. Heat oil in a large pan over medium heat. Once warm, add garlic and cook until lightly browned, then add in the tomatoes and cook for another few minutes (3 or 4).
  3. Drain your cooked pasta and add it to the pan. Mix everything together, and then add in your basil, parsley, lemon juice, salt and black pepper. Mix again.
  4. Serve immediately.
3.2.2708

 

Filed Under: Pasta, Recipes Tagged With: dinner, lunch, nut-free, quick and easy, soy free

Spicy Cumin Carrots with Coriander Tahini Sauce

July 8, 2014 Leave a Comment

Cumin-Coriander-Carrots

I received a bunch of gorgeous, organic carrots in my farm share box last week! This was my first time getting carrots with the greens still attached (I had to trim them down quite a bit) – I always bought them in a bag.

And wow – they are so small and adorable and TASTY. My husband and I were both marveling at the fact that these were the best carrots we’ve ever had. I don’t know if I can go back to the bagged variety.

Cumin-Spiced-Carrots

Look at how different they all look, too. I love the one that’s all bent! I snatched it up first, right after I was done taking photos. It was delicious – just like the others.

Instead of just roasting these carrots, I rolled them in some cumin, salt & pepper, then drizzled a tahini & coriander dressing over top. Yum, yum – big time YUM.

Spiced-Cumin-Carrots

 

Spicy Cumin Carrots with Coriander Tahini Sauce
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Vegan Insanity
Recipe type: Side Dish
Serves: 2
Ingredients
Carrots
  • 1 bunch carrots (5 per person), washed and dried
  • ½ tbsp avocado oil
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper (more or less, depending on your heat preference)
  • ½ tsp poppy seeds (optional)
Tahini & Coriander Dressing
  • 1 tbsp tahini
  • 2 tsp lemon juice
  • ½ tbsp extra virgin olive oil
  • ½ tsp coriander
Instructions
Carrots
  1. Preheat your oven to 425F and line a baking sheet with a non-stick mat or parchment paper.
  2. Place carrots on your baking sheet and drizzle with avocado oil, salt, pepper, cumin, paprika and cayenne pepper. Roll the carrots around until they are all completely covered.
  3. Roast for 15 minutes, or until fork-tender.
Coriander Tahini Sauce
  1. In a small bowl, mix together the tahini, lemon juice, extra virgin olive oil and coriander. Drizzle over roasted carrots, sprinkle with poppy seeds (if desired) and serve immediately.
3.2.2708

 

Filed Under: Recipes, Sides Tagged With: dinner, gluten free, lunch, nut-free, soy free

20 Delicious Vegan Dinner Ideas

June 25, 2014 3 Comments

Finding vegan dinner ideas has to be one of the easiest meals to search for. There are so many great ones out there, just waiting for you to make them! Pinterest was my best friend when I first switched to a vegan diet – and vegan dinners was almost always what I was looking for.

I’ve found a few favourites, and tweaked some that I liked “a bit, but not a lot”, and now I have a pretty set rotation of meal ideas, with a few new recipes every week.

If you’re like me and always looking for vegan dinner ideas, this list is for you!

20 Delicious Vegan Dinner Ideas

Vegan Dinner Ideas

Sloppy Black Eyed Peas

1. Sloppy Black Eyed Peas
Vegan-Pad-Thai

2. Super Simple Vegan Pad Thai
Soba Noodle Dinner

3. Sugar Snap Pea & Carrot Soba Noodles
Cauliflower-Bolognese-Vegan

4. Vegan Cauliflower Bolognese
Vegan-Lentil-and-Potato-Salad

5. Warm Potato & Lentil Salad
Vegan Veggie Stew

6. Roasted Root Vegetable Stew
Vegetable-Chili

7. My Favourite Vegan Chili
Black-Bean-Quinoa-Burger

8. Quinoa & Black Bean Burgers with Vegan Nacho Cheese Sauce
Lentil Cauliflower Tacos

9. Lentil & Cauliflower Rice Tacos
Vegan-Lasagna-Homemade

10. Vegan Lasagna with Ricotta Cheese
Baked Veggie Spring Rolls

11. Baked Veggie Spring Rolls
Pesto-Pizza-Vegan

12. Thin Crust Pesto Pizza
Vegan Lentil Loaf

13. Vegan Lentil Loaf
Cauliflower-Parmesan-Vegan

14. Vegan Cauliflower Parmesan
Mashed Potato Enchiladas

15. Mashed Potato Enchiladas
Sweet Potato & Roasted Red Pepper Soup

16. Sweet Potato & Roasted Red Pepper Soup
Butter Cauliflower

17. Indian Butter Cauliflower
Spaghetti Squash Gremolata

18. Spaghetti Squash Gremolata
Mexican Quinoa Stuffed Peppers Pic

19. Mexican Quinoa Stuffed Peppers
Zucchini Tian

20. Rustic Zucchini Tian

What is your favourite vegan dinner?

Filed Under: Recipe Ideas Tagged With: dinner

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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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