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Vegan Recipes for the Non Vegan – Autumn Edition

We are back, providing more incentives to try adding vegan dishes to your weekly meal line up. A vegan diet can be a a great option for lowering the intake of saturated fat and improving the digestion of foods rich in nutrients. Going vegan has been linked to many benefits including protecting bone and heart health while also lowering the risk of cancer.

Our summer blog on vegan dishes, was well received so well we thought to share another edition for the fall season.

Below you will find antipasti, main courses, salads and desserts.

Happy and healthy eating!

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So just because I'm posting about preserving herbs doesn't mean summer is over, right? 😆 Where we live, the famers markets are filled with beautiful organic cucumbers and I was thinking of what to do with them. Meg from @root_for_food inspired me to make this Salt & Vinegar Cucumbers, which is actually the way her grandma used to make it (I love that fact!!😭😭) ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ I just finished making her recipe. You'll need: ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ – 1/2 cup white vinegar – 2 tbsp Olive Oil – 2 tsp sugar – 1 1/2 tsp salt – Ground black pepper – handful of chopped fresh oregano and I also added dill (get to use a lot of herbs these days 😉) – about 4 medium sized cucumbers thinly sliced – 1/2 cup thinly sliced red onions (optional) Mix together the vinegar, olive oil, sugar, salt, pepper. Add the cucumbers and toss. Cover and refrigerate overnight. Season with more salt and pepper if needed.  Voila! ✨ To be honest, I don't know how long these can be kept because they are disappearing really fast 😂 They're so great for snacking or adding to a summer salad or sandwich! 😋 For more inspiration like this, give @root_for_food a follow if you don't already do that! 😍 #zerowastehome #zerowasteliving #zerowastelifestyle #zerowastejourney #sustainablecollective #gogreen #sustainableliving #ecofriendlyproduct #packagefree #zerowastesolutions #naturalliving #ecoliving #zerowastekitchen #sustainablelifestyle #sustainablehome #organicliving #organic #plantbased #plantpower #consciousliving #lowimpaciving #traditionalfood #onthetable #redusereuserecycle #supportlocalfarmers #farmersmarketfinds #vancouverfarmersmarket

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🌱😍 Pesto Stuffed Gnocchi ! 📷 by @thevegansara 🚨🚨Recipe: about 1 1/2 lbs, 1 cup flour, 1 tsp olive oil, 1 tsp kosher salt, pepper, 1/2 cup vegan pesto 1️⃣In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 min till fork tender, drain, peal skin off with fork while still warm 2️⃣On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then sprinkle with salt/pepper gently combine using hands or bench scraper. Give a taste, adjust till it taste good to you 3️⃣Next add flour a bit at a time ,drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers to help combine 2-3 min.The dough should be soft. Let rest 15 min 4️⃣Cut ball into 4 equal pieces. On a floured surface, gently roll into a long rope about 1 in thick, then gently flatten till about 2in wide 4️⃣ Using piping bag with 1/4 in opening, or a plastic bag with bottom corner cut, pipe pesto across the length of rope in the middle leaving a boarder at top and bottom of dough 5️⃣ Seal the gnocchi by bringing the top of the dough to the bottom of dough, & pinch dough together the length of the rope, give it a nice roll back and forth to ensure seal 6️⃣Then cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough 7️⃣ On stovetop, bring well salted pot of water & cook gnocchi in batches over a slow boil. The gnocchi will rise to the top in 2-3 min. Using a slotted spoon to drain water. 8️⃣Next, using a nonstick pan cook gnocchi in batches using a pat of butter on medium. Cook 4-5 min on each side or until crisp. Season as desired. Serve with more pesto!! Enjoy Tag a friend in the comments who’d totally love this recipe! 💛 Follow the official #thevegansclub pages ✅ @thevegansclub @thevegansclubtv @thevegansclubbowls @thevegansclubfruit @thevegansclubsweets Join and be part of our Facebook group: TheVegansClub Group 💙

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​Pasta Marinara by @ariamsfar 😋 A big bowl of pasta is always a good idea!Try the the simple 15 minutes marinara sauce recipe below: • Recipe: ingredients: 1 clove garlic, minced 6 oz tomato paste 1.5 cups water 1 tsp italian seasoning salt, pepper pinch of suagr 1. Add garlic to a medium saucepan and cook for 2 minutes or until just softened. (optional: use 1 tbsp olive oil) 2. Add the rest of the ingredients. Bring to a boil over medium heat, stirring occasionally. 3. Reduce heat, cover and simmer for 15 minutes. ​_ ​ Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co. ​_ ​#veganfood #vegansofig #whatveganseat #veganrecipes #plantbased #healthy #veganrecipe #veganfoodshare #plantbasedfood #veganbowls

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Green Pea Crispy Tofu Curry by @alexafuelednaturally 🤤 Creamy, spicy, and flavourful. Get the  recipe below! . CRISPY TOFU Corn starch 1/2-1 full block firm tofu (I like using extra protein because its really firm) 1 tbsp avocado oil pinch of sea salt CURRY Ingredients 1 small yellow onion, thinly sliced 1 inch piece fresh ginger, minced 2 cloves garlic, minced 1 cup frozen pees 2 cups broccoli florets 2 cups veggie broth 1 Can coconut milk 1 1/2 tbsp green curry paste 1/4 tsp pepper 1 tbsp pure maple syrup 1 (15 ounce) can of garbanzo beans 2 tbsp soy sauce (or coconut aminos or Tamari) OTHER INGREDIENTS: Limes to serve Fresh cilantro for garnish avocado (optional) Method: 1. Begin with a wok or wide deep pan over medium heat. Add 1 tbsp avocado oil and sauté onions, garlic and ginger for 5 minutes. Add broccoli, Sauté veggies for 5-7 minutes until tender. 2. Then add veggie broth, coconut milk, curry paste, soy sauce, maple syrup, and pepper. Mix well to combine, making sure the curry paste has dissolved. Lower heat and simmer for 7-10 minutes. 3. Meanwhile remove the tofu from its packaging and any liquid. Wrap the tofu in paper towel or a kitchen towel and gently squeeze to let out excess water. 4. Cut the tofu into pieces. Transfer the tofu to a shallow dish and sprinkle with the salt. Toss to evenly season the tofu. Then, Sprinkle 1-2 tablespoon of the cornstarch over the tofu, then toss to evenly coat. Continue sprinkling and tossing until all the cornstarch is used. This can be done by sprinkling with your hands. 5. Set a large frying pan over medium-high heat and add the oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan. It should not smoke. then immediately add the tofu. Pan-fry the tofu until golden then flip to crisp up on all sides. 6. Transfer the browned tofu to a plate lined with paper towel. 7. Return to the curry, add 1 cup frozen pees and continue to simmer for 5 minutes. Tate curry and adjust seasonings as needed. 5. Serve curry with brown or white rice. Top off with crispy tofu, fresh cilantro, avocado slices and lime

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Chickpea “Tuna” Salad Jars 🥗 This is one of those recipes that I make so often I can do it on vacation in an Airbnb kitchen without measuring (like I did yesterday!) So easy and perfect for meal prepping to add to salads, wraps + sandwiches. Yesterday I replaced the celery + dill with a diced local dill pickle and it was 🙌🏻 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ . . ✖️RECIPE Chickpea “Tuna” Salad✖️ 3 cups cooked chickpeas (or 2 cans, drained + rinsed) 2 Tablespoons vegan mayo 2 teaspoons Dijon mustard 1 rib celery, diced 1/4 small red onion, diced 1 carrot, diced 1/4 cup fresh dill, chopped Juice of 1/2 lemon 2 teaspoons kelp granules, optional but this is what gives it the “fish” taste with out harming any actual 🐠 Add all ingredients to a bowl and mash lightly. Enjoy! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #chickpeasalad #saladjar #mealprep #foodprep #veganmealprep #mealprepmonday #plantpowered #plantstrong #lunchprep #lunchideas #veganlunch #mealprepideas #vegetarianmealprep #glutenfreemealprep

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It’s Saturday today, which can mean only one thing…tomorrow is Sunday. Oh, and that also means So Vegan Sundays is back again! 2 weeks in a row? Whodafunkit. Tomorrow we’ll be recreating our SALTED ALMOND BUTTER CUPS live on Facebook and Instagram at 16:00 UK time / 11:00 ET time. These cute little things might look a wee bit complicated, but it’s a super simple recipe and you’ll need only 7 ingredients: . 1️⃣ dark chocolate 2️⃣ coconut oil 3️⃣ almond butter 4️⃣ medjool dates (or any type of date) 5️⃣ maple syrup 6️⃣ salt 7️⃣ vanilla extract . Full recipe link is in our bio. You’ll also need 6 paper cupcake wrappers 😀 . See you tomorrow on the live stream at 16:00 UK time / 11:00 ET time. Big love! Roxy & Ben ❤️

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