Vegan & Plant Based Recipes

10/26/2026

10/25/2026

Crispy Sticky Glazed Tofu & Edamame Nourish Bowl 🥢🌱✨

High-protein, super flavorful, and beautifully vibrant! This bowl features golden, pan-seared extra-firm tofu coated in a sweet and savory garlic-soy glaze, served over a bed of fluffy brown rice with fresh edamame, crisp diced cucumbers, green onions, and black sesame seeds.

⏱️ Prep & Cook Time

Prep time: 15 mins

Cook time: 15 mins

Servings: 2

🛒 Ingredients

For the Crispy Glazed Tofu:

1 block (14 oz) extra-firm tofu, pressed and torn or cubed into bite-sized pieces

1.5 tbsp cornstarch (for maximum crispiness)

1 tbsp neutral cooking oil (or sesame oil)

For the Sticky Glaze:

2.5 tbsp soy sauce or tamari

1.5 tbsp maple syrup or agave nectar

1 tbsp rice vinegar

2 cloves garlic, finely minced

1/2 tsp fresh ginger, grated

1 tsp sriracha or chili flakes (optional, for heat)

For the Bowl Base & Toppings:

2 cups cooked brown rice (or white rice)

1 cup shelled edamame, steamed

1/2 English cucumber, diced

2 green onions (scallions), thinly sliced

1 tbsp black sesame seeds (for garnish)

Variation Tip: You can also use rehydrated, crispy pan-fried soy curls in place of tofu for an equally amazing protein-packed twist!

🥣 Instructions

Crisp the Tofu: Pat the pressed extra-firm tofu dry and tear or cut it into bite-sized pieces. Toss the tofu in a bowl with cornstarch until evenly coated. Heat oil in a skillet over medium-high heat and pan-fry the tofu for 8–10 minutes, flipping occasionally until golden and crispy on all sides.

Make the Sticky Glaze: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and optional sriracha.

Glaze the Tofu: Reduce the heat to medium-low and pour the glaze over the crispy tofu in the pan. Toss continuously for 1–2 minutes until the sauce thickens and coats every piece in a glossy, sticky glaze. Remove from heat.

Assemble the Bowls: Divide the warm brown rice between two bowls. Top with the sticky glazed tofu, steamed edamame, and diced fresh cucumber.

Garnish & Serve: Sprinkle generously with sliced green onions and black sesame seeds. Serve warm and enjoy!

10/23/2026

Vegan Tomato Fusilli with Lentil & Mushroom Meatballs

A cozy, protein-packed vegan dinner that's easy to make and perfect for weeknight comfort food.

Ingredients

12 oz (340 g) fusilli pasta

3 vegan lentil & mushroom meatballs (store-bought or homemade)

2 tbsp olive oil

3 cloves garlic, minced

2 cups marinara sauce

1 tsp Italian seasoning

½ tsp smoked paprika

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

Fresh parsley, chopped

Instructions

Cook the fusilli according to package directions until al dente. Drain.

Bake or pan-fry the vegan meatballs until golden and heated through.

Heat olive oil in a skillet and sauté the garlic for about 30 seconds.

Stir in the marinara sauce, Italian seasoning, smoked paprika, salt, and pepper. Simmer for 5 minutes.

Add the cooked pasta and toss until evenly coated in the sauce.

Plate the pasta and top with the vegan meatballs.

Scatter the halved cherry tomatoes over the top and sprinkle with fresh parsley.

Serve immediately while warm and enjoy!

10/23/2026

Mushroom tempura poke bowl
RECIPE
Serves 2 - For the rice:
cup of short grain sushi rice
3 tbsp rice w**e vinegar
2 tbsp sugar
1 tbsp salt
Toppings:
mushrooms
2 carrots
1/2 cucumber
avocado
onion (we used red because we were out of spring onion)
flour
pinch of bicarbonate soda
soda water
furikake
sesame seeds
soy sauce
vegan kewpie mayonnaise
Start by washing the rice thoroughly, 6-7 times or until the water runs clear. Set aside to drain for around 30 minutes. Than cook the rice. • Meanwhile prep your tempura batter in a bowl by adding the bicarb to some flour in a bowl, add a pinch of salt and whisk in the soda water until a loose batter. Cut your mushrooms in quarters and toss in the batter. Heat a little bit of neutral oil and fry the mushrooms until golden. Drip in some extra batter for extra crunch. • While everything is frying slice and cube the rest of your veggies. Mix the vinegar, salt and sugar in a microwave proof bowl and warm for 30 seconds. Stir until the sugar and salt is dissolved. When the rice is cooked, season with your vinegar and set in the fridge to cool. • Serve by scooping the rice in a deep plate and laying your toppings around. Add sesame seeds, furikake, kewpie, soy, wasabi, and whatever else you want. All toppings can be easily customised, choose what you like and leave out what you don’t! • 30 minutes

10/23/2026

Vegan "Dinner" Plate

that Makes You Feel Good

Comfort food at its best: savory gravy, hearty veggies, and creamy sides.

Serves

Two to three people

It will be ready in about 45 minutes.

What you need

Savory Gravy and Stew for Vegetables

2 tablespoons of olive oil

1 small onion, cut up

2 cloves of garlic, chopped

2 cups of diced potatoes

Two sliced carrots

1 cup of mushrooms or chunks of plant-based protein, like soy curls, seitan, or jackfruit

2 tablespoons of flour for all purposes

2 cups of broth made from vegetables

1 tbsp soy sauce

1 tsp of onion powder

1 teaspoon of garlic powder

½ tsp black pepper

Add salt to taste

Sides

White rice that has been cooked

Vegan mac and cheese (or sweet potatoes that have been mashed)

Green beans with seasoning (fresh or canned, sautéed with some oil, garlic, and pepper)

How to do it

Make the gravy base

Put olive oil in a pot and heat it over medium heat.

Sauté the onion until it is soft, then add the garlic and cook for 30 seconds.

Make the stew

Put in protein, mushrooms, potatoes, and carrots. Stir and cook for 5 minutes.

Add flour to everything and mix to coat.

Let it cook slowly

Stir in the vegetable broth slowly.

Put in some soy sauce, onion powder, garlic powder, salt, and pepper.

Cook for 20 to 25 minutes, or until the vegetables are soft and the gravy is thick.

Get the sides ready

Make rice, mac and cheese, and green beans while the stew cooks.