Full recipe available here.

Recipe

Ingredients:

• 4 ripe tomatoes, cut into wedges
• 1 large red bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 120g mixed fresh olives
• A generous handful of fresh basil leaves
• 200g vegan mozzarella-style cheese, cubed
• Sea salt and freshly ground black pepper, to taste
• For the glaze:
  • 60ml balsamic vinegar
  • 30ml pure maple syrup
  • 1 tsp Dijon mustard
  • A pinch of sea salt

Method:

1. Begin by whisking together the balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt in a small bowl until well combined to create the glaze.
2. In a large salad bowl, toss together the tomato wedges, red bell pepper slices, and red onion, ensuring a mix of textures and flavors.
3. Scatter the mixed olives and vegan mozzarella cheese cubes over the salad base, adding a layer of indulgent creaminess.
4. Drizzle the balsamic-maple glaze over the salad just before serving to infuse the dish with its signature sweet and tangy character.
5. Garnish with torn basil leaves, and finish with a gentle sprinkle of sea salt and a crack of black pepper, elevating the fresh ingredients with simple but precise seasoning.

Hi all, I am someone who is best described as anti veg. Not for any reason other than eating veggies just the though gives me serious anxiety. I at best put spinach in smoothies and have been able to hid carrots and bell peppers into cheese sauces. But I was curious if anyone had any sauce recipes that I can try that maybe don't include cheese but don't just ragingly taste like veggies. I don't mind subtle flavor but I have found hidden veggie recipes to be my go to that way I am at least giving my body the nutrients it needs.

I am not a big fan of cauliflower or kale. I made some sweet potato fries once they were okay but it took me so long to eat them and I had to hype myself up to eat it. I just know I can't live off veggie cheese sauce for the rest of my life any suggestions are recommended.

Note: I have worked with my doctors and a therapist to figure out my aversion to vegetables and their best suggestion was try V8 but I know that's not the most ideal consumption and I want to try hiding them in sauces because I definitely can live of pasta.

Full recipe available here.

Recipe:

Ingredients:

• 400g firm tofu, pressed and cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 200g mushrooms, halved
• 12 wooden skewers, soaked in water for 30 minutes

For the Chipotle Marinade:

• 3 tbsp chipotle paste
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp agave syrup or maple syrup
• Salt and pepper, to taste

Method:

1. In a large bowl, whisk together the chipotle paste, olive oil, soy sauce, apple cider vinegar, minced garlic, smoked paprika, agave syrup, salt, and pepper.
2. Add the tofu cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably longer for more flavour.
3. Preheat your grill or barbecue to a medium-high heat.
4. Thread the marinated tofu, bell peppers, and mushrooms onto the soaked skewers.
5. Grill the skewers for 10 minutes, turning occasionally, until the tofu is crispy and vegetables have charred edges.
6. Remove from the grill and optionally drizzle with a little more chipotle paste or olive oil.
7. Serve hot, garnished with fresh herbs if desired.

Hi there! I found a recipe for vegan scalloped potatoes that I would like to try. However, I am having a bit of a road black as to what to serve them with. Was hoping you all might have some suggestions. Let me know what you think!

Vegan self-stable food options?

Hey I don't have refrigeration yet and no cookware besides occasionally a public microwave and is looking to expand my food choices meeting the following criteria:

• Vegan
• Self-stable for a few days during mid-summer
• High voluminous food
• Low calorie density
• Affordable
• Tasty (an/or) can be made tasty
• Recipes (an/or) food is non-cook (an/or) can be cooked by the microwave.

Some optional criteria would be:

• Decent grams of protein per calorie

My current diet is mainly the following:

• Canned chickpeas
• Canned Fire roasted tomatoes
• Favored water
• Teriyaki sauce
• Spice blends
• Multivitamin

Full recipe available here.

Recipe:

Ingredients:

• 1 large cauliflower, cut into florets
• 200g plain flour
• 2 tablespoons cornflour
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 240ml water
• Vegetable oil, for frying

For the sauce:

• 2 tablespoons vegetable oil
• 4 cloves garlic, finely chopped
• 1-inch piece of ginger, minced
• 2 green chillies, finely sliced
• 3 tablespoons soy sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon chilli sauce
• 1 teaspoon vinegar
• 2 teaspoons sugar

To serve:

• 400g basmati rice, cooked according to package instructions
• Spring onions, sliced for garnish
• Sesame seeds, for garnish

Method:

1. Whisk together plain flour, cornflour, paprika, salt, black pepper, and water in a bowl to create a smooth batter.
2. Dip each cauliflower floret into the batter, ensuring it’s fully coated.
3. Heat the vegetable oil in a deep pan and fry the cauliflower florets until golden brown and crispy. Drain on kitchen paper.
4. For the sauce, heat oil in a pan over medium heat. Add garlic, ginger, and green chillies, and sauté for a minute.
5. Add soy sauce, tomato ketchup, chilli sauce, vinegar, and sugar. Cook until the sauce thickens.
6. Toss the fried cauliflower in the sauce until well coated.
7. Serve the cauliflower Manchurian hot over cooked basmati rice, garnished with spring onions and sesame seeds.

Full recipe available here.

Recipe: Ingredients:

• 400g penne pasta (gluten-free if necessary)
• 1 tablespoon olive oil
• 1 white onion, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional for heat)
• 800g chopped tomatoes in juice (canned)
• 2 tablespoons tomato paste
• 200g vegan cream cheese
• 1 tablespoon nutritional yeast for a cheesy flavour
• Sea salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnishing

Method:

1. Cook the penne pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and red pepper flakes, if using, and cook for another minute until fragrant.
4. Add the canned tomatoes with juice and tomato paste, stirring to combine. Simmer the sauce for 10 minutes until it begins to reduce.
5. Blend in the vegan cream cheese and nutritional yeast until the sauce reaches a creamy consistency. Season with salt and pepper to taste.
6. Toss the cooked penne into the sauce, ensuring each piece is lovingly coated. Heat through for a couple of minutes.
7. Serve the pasta in deep bowls, garnished with fresh basil leaves for an aromatic touch.

Full recipe available here.

Recipe: Ingredients:

• 24 vegan dumpling wrappers
• 200g tofu, crumbled
• 100g mushrooms, finely chopped
• 50g vermicelli noodles, cooked and chopped
• 1 carrot, grated
• 2 spring onions, finely sliced
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp agave syrup
• 2 tsp Korean chili flakes
• Salt to taste
• Vegetable oil for pan-frying
• Sesame seeds and chopped green onion for garnish

Korean Chili Sauce:

• 2 tbsp Korean chili paste (Gochujang)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp agave syrup

Method:

1. In a bowl, combine tofu, mushrooms, vermicelli noodles, carrot, spring onions, garlic, soy sauce, sesame oil, agave syrup, Korean chili flakes, and a pinch of salt. Mix until well combined.
2. Place a small spoonful of the filling into each dumpling wrapper, wet the edges, fold, and seal, creating pleats.
3. Heat a thin layer of vegetable oil in a non-stick frying pan. Place dumplings in the pan and cook until the bottom is golden brown.
4. Add a small amount of water to the pan, cover, and steam for about 5 minutes until cooked through.
5. For the chili sauce, whisk together all ingredients until smooth.
6. Serve dumplings hot, drizzled with the Korean chili sauce and garnished with sesame seeds and green onions.