Tag Archives: Vegetarian

Soy Sauce Pan Fried Noodles (Cantonese Chow Mein) (chinasichuanfood)


100 g dried egg noodles (thinner ones are better)
1 c bean sprouts remove the roots and cut into sections
6 chives cut into sections
1 green onion, shredded
1 1/2 T cooking oil
pinch of salt; for chive and bean sprouts
roasted sesame seeds for garnish

Bring some water in a large pot to a boiling and then cook the dried noodles until just cooked or slightly under-cooked depending on how chewy you want the final noodles to be. Loose and separate them. Transfer out and rinse the noodles under cold water immediately. Drain and set aside. Heat up around 1/2 T oil in pan, stir fry chive and bean sprouts with pinch of salt until fragrant and soft. Move all the content out. Heat up around 1 T oil in pan on high fire. Add noodles in. Use chop stickers to pick some up, loosen them and repeat the process for around 1 – 2 min. Swirl in the sauce. Mix well with the noodles. Transfer to serving plates, garnish sesame seeds and green onions. Serve directly or with any chili sauce you prefer. Serves 2.

Mixed Sauce

2 t light soy sauce
1 t dark soy sauce
1 t sesame oil
2 T water

In a small bowl, mix all the ingredients of the sauce and set aside.

Simple Lentil Meatballs (theblissfulbalance)

4 c cooked lentils
2 eggs
2 cloves garlic
1 T Italian seasoning
1 T dried basil
1/2 onion
2 1/4 c Italian breadcrumbs
2 t salt
1 t pepper
1 jar marinara sauce
2 T extra virgin olive oil

Add lentils, eggs, garlic, Italian seasoning, basil, onion, breadcrumbs, salt and pepper to a food processor. Process until completely smooth and no chunks. Roll meatballs into 1 1/2″ balls and place onto a baking sheet. Heat olive oil in a large skillet over medium-low heat. Gently place lentil meatballs onto the skillet side-by-side. Cook meatballs for about 10 min on each side. Pour marinara sauce into skillet, covering and mixing in with meatballs, cooking for about 5 min more. Serve over spaghetti and top with fresh basil. Note: You can also bake these instead of cooking in a skillet. Cook for about 15 min in a 400 F oven. Makes 25 meatballs.

Shanghai Fried Noodles (thewoksoflife)

Pork and Marinade (Omit if you want the dish to be

6 oz lean pork, sliced into ¼” strips
3/4 t cornstarch
1/2 t light soy sauce
1/8 t dark soy sauce
1 t shaoxing wine
pinch of sugar

Mix together the pork and marinade ingredients and set aside for 5­ – 10 min while you prepare the other ingredients.

For the rest of the dish

3 T oil, divided
8 shiitake mushrooms (fresh or dry – you have to soak them first if
they’re dried), thinly sliced
1 lb Japanese­style Udon noodles
2 1/2 t dark soy sauce
2 1/2 t soy sauce
1/4 t sugar
1 small bunch choy sum or baby bok choy, washed and trimmed

Heat 1 T oil in a wok over high heat. Add the pork stir ­fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more T oil to the wok and sautee mushrooms for about 2 min using medium heat. Break up the noodles gently with your hands and add them to the wok. Add soy sauces and sugar. Stir­ fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce. Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating, totally up to you.

Balsamic, Honey Roasted Cabbage Steaks (eatwell101)

1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds
3 T olive oil, divided
3/4 t coarse salt
1/2 t ground white pepper
2 T balsamic vinegar
2 t honey
1 sprig fresh thyme

Preheat your oven to 400° F. Brush a rimmed baking sheet with 1 T extra-virgin olive oil. In a bowl combine olive oil, balsamic vinegar and honey. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme. Roast until cabbage slices are tender and edges are golden, 25 – 30 min. Serves 2.

Vegetable Fritters (createmindfully)


3/4 c chickpea flour
1/2 c water
1 t cumin
1/2 t cayenne pepper
1/4 t paprika
1/4 t garlic powder
1/2 t salt
pepper to taste
1/4 c chopped red onion
3/4 c chopped red pepper
3/4 c corn
2 T chopped parsley
vegetable oil
vegan chipotle ranch dressing (opt )

Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter. Heat pan on medium high heat. Add enough vegetable oil to cover the pan. Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned. You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed. Serve with vegan chipotle ranch dressing. Makes approx 10 fritters.

Spicy Lentil Cakes

1 c red lentils
1 small bunch parsley, chopped
1 medium onion, diced and sauteed
4 T psyllium husks (or 1 large egg)
4 T nutritional yeast flakes (opt but recommended)
2 bell peppers of your choice, chopped
about 1/2 c flour of choice
2 t smoked paprika
1 t spicy paprika
1/2 t chili flakes
sea salt and ground pepper, to taste
oil for frying

Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 min and then remove from heat. Strain the lentils very well and put them in a large bowl. Start mashing them using a fork . Add the rest of the ingredients, except oil. Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10 – 15 min. Spray a non stick pan with some oil. Not too much. Put each patty in the frying pan and let it fry about 2 min on each side. Makes 15 cakes.

Perfect Roasted Root Vegetables (cooksillustrated)

1 14 oz celery root, peeled
4 carrots, peeled and cut into 2 1/2″ lengths, halved or quartered lengthwise if necessary to create 1/2 – 1″ in diameter
12 oz parsnips, peeled and sliced 1″ thick on bias
5 oz small shallots, peeled
1 t Kosher salt and pepper
pepper to taste
12 oz turnips, peeled, halved horizontally, and each half quartered
3 T vegetable oil
2 T chopped fresh parsley

Use turnips that are roughly 2 – 3″ in diameter. Instead of sprinkling the roasted vegetables with chopped parsley, tarragon or chives may also be substituted). Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 F. Cut celery root into 3/4″ thick rounds. Cut each round into 3/4″ thick planks about 2 1/2″ in length. Toss celery root, carrots, parsnips and shallots with salt and pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8 – 10 min, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add turnips and oil and toss to coat. Working quickly, remove baking sheet from oven and carefully transfer vegetables to baking sheet; spread into even layer. Roast for 25 min. Using thin metal spatula, stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15 – 25 min longer. Transfer to platter, sprinkle with parsley and serve. Serves 6.

Simply THE BEST Red Enchilada Sauce EVER! (happilyunprocessed)

2 T extra virgin olive oil
2 T flour (can sub gluten free flour)
3 T chili powder
1/2 t garlic powder
1/2 t onion powder
1/2 t cumin
1/4 t salt or to taste
2 c chicken broth (can sub vegetable broth)

Heat oil in a small saucepan over med/low heat. Add flour and whisk for approx 1 min. Add all the spices and stir. Gradually and slowly add the broth, whisking to prevent any lumps. Simmer, stirring occasionally for 15 min or until enchilada sauce thickens. Use immediately or store in an airtight container in the fridge. Yield: approx 1 1/2 – 2 cups depending on how much you reduce it.

Jamaican Patties (Vegan) (theedgyveg)


4 c organic flour
1/2 c vegetable shortening (make sure it’s vegan)
1/2 c vegan butter, cold
1/2 c & 2 T ice cold water
1 1/2 T turmeric
1 T salt

Sift the flour, turmeric and salt into a large bowl. Using 2 knives or a pastry blender, cut in shortening and butter until the mix becomes crumbly. Working quickly, add small amounts of water to form a firm dough. Do not over water or overwork. Form dough into a disc, wrap in plastic and refrigerate for at least 1 1/2 hours or overnight. Preheat oven to 400 F. On a lightly floured surface, roll out pastry dough and cut into circles about 6 – 7″ in diameter. Lightly brush the outside edges of the circle with a little of soy or almond milk. Spoon roughly 1/4 c vegan beef filling onto 1/2 of the circle and fold the other half of the pastry over so that the edges meet. Press to seal and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of soy milk. Place the patties on parchment lined baking sheets and bake until golden brown, about 30 min. Serve immediately with hot sauce. Makes about 12.

Vegan Beef Filling

1 large onion, finely chopped (1 1/2 c chopped)
6 cloves garlic, minced
1 T fresh ginger, finely chopped
1 lb vegan ground beef substitute
2 T vegan butter
1/4 t turmeric
1 1/2 t ground cumin
3/4 t ground allspice
1/2 t ground cardamom
1 t thyme
3 green onion/scallions, finely chopped
1 scotch bonnet pepper, seeded and finely chopped (opt)
1 T finely chopped fresh parsley
2 T vegan worcestershire sauce
1 lb ripe tomatoes, peeled and finely chopped
1 1/2 t salt
freshly ground black pepper
3/4 c vegetable stock
3 T Jamaican rum
almond milk or soy milk for brushing

In a large skillet, heat butter until hot but not smoking. Add the onion and cook until softened, about 4 min. Add the garlic and ginger and cook for 1 min. Add the veggie ground beef, turmeric, cumin, allspice, cardamom, scotch peppers and thyme and cook until heated and spices are fragrant, about 10 min. Add the green onion/scallions, parsley, tomatoes and vegetable stock and simmer for about 30 min until most all of the liquid has evaporated. Season with salt and pepper to taste, remove the mix from the heat and stir in the Jamaican rum. Allow the mix to cool before assembling the patties.


Light and Fluffy Vegan Pancakes (theprettybee)

1 1/2 c white spelt flour (can sub all-purpose flour)
1 1/2 T baking powder
1 1/2 c non-dairy milk (ie unsweetened coconut milk, almond etc)
3 T organic cane sugar
3 T organic canola oil
1/8 t salt
vegan buttery spread for pan

Mix dry ingredients in a large bowl. Add wet ingredients, and let rise for about 5 min. Melt 1 T vegan buttery spread in a large frying pan over medium heat. Spoon batter into the pan and cook until you see the edges starting to turn golden brown (about 5 min or so). Flip pancakes and continue to cook until done, about 3 more min. Serve with vegan buttery spread and syrup or desired fruit topping. Makes 8 pancakes.

Vegetable Ramen (thewoksoflife)

2 pkgs instant noodles
1 T soy sauce
1 t dark soy sauce
1 t oyster sauce (opt for vegetarians)
1/2 t sugar
1/2 t sesame oil
fresh ground white pepper
2 T canola oil
2 cloves garlic, sliced
1/4 c sweet red bell peppers or Holland chilies, julienned
5 fresh shiitake mushrooms, sliced
1 medium carrot, julienned
1 1/2 c shredded cabbage
1 T Shaoxing wine
1 c snow peas, cut in half at an angle
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ pieces

Open the instant ramen and discard the flavor packet. Bring 6 c water to a boil. Add the noodles and cook for about 45 seconds to a min, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form. It’s important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch. Combine soy sauces, oyster sauce, sugar, sesame oil and white pepper in a bowl and set aside. Heat your wok over high heat, and add oil and garlic. Immediately add the peppers, mushrooms, carrots and cabbage, and stir fry for 1 min. Add Shaoxing wine and stir fry for another 15 seconds. Add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mix evenly over the noodles. Stir fry for about 20 seconds using a scooping motion until the sauce is well distributed. Add in the snow peas, bean sprouts and scallions. Mix well for another min and serve! Serve 4.

Four Cheese Garlic Scalloped Potatoes (bakedbyrachel)

3 medium russet potatoes
2 cloves garlic, minced
3/4 t salt
1/4 t ground black pepper
1/4 t red pepper flakes (opt)
1 c heavy cream
1 oz mild cheddar, shredded
1 oz extra sharp cheddar, shredded
2 oz Gruyere, shredded
1/3 c Parmesan

Preheat oven to 400° F. Lightly grease a 1 qt baking dish. Toss cheese together in a large bowl. In a medium bowl whisk together salt, pepper, red pepper flakes and garlic with the heavy cream, set aside. Carefully peel and slice potatoes into 1/8″ discs, using a sharp knife or mandoline slicer. Add 2 layers of potatoes to prepared dish, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Top off with heavy cream mix. Bake for 50 – 60 min or until potatoes are fork tender and top is golden. Serves 4 – 6.

Homemade Fermented Spicy Kimchi (healthycompany)

1 head (about 2 lbs) napa (Chinese) cabbage
1/4 c sea salt
4 – 6 scallions, chopped
1/2 lb daikon radish, peeled and cut into thin strips
1 carrot, cut into thin strips
5 – 6 garlic cloves, grated
1/4 – 1/2 c Korean red pepper powder (gochugaru ) to taste
1 t fresh ginger, grated or 1/4 t dried
1 t cane sugar (opt)
2 T fish sauce, (opt but it gives it the characteristic umami flavor)
Cold water, filtered or spring

Cut cabbage lengthwise and remove the core, then chop the remaining cabbage into 1″ strips. Place cabbage into a glass bowl and sprinkle with salt, mixing it together with clean hands. Cover salted cabbage with cold water. Cover with plastic wrap. Let sit at room temp for 4 – 24 hours. You may need to place a weight on top of the cabbage to keep it completely submerged under the brine. Drain brine from the cabbage. Reserve brine. Place remaining ingredients in large bowl and mix together. Add cabbage to bowl and toss with clean hands. Repack cabbage into individual glass jars with lids, packing tightly and adding brine if necessary to cover. Leave about 1″ head space. Close lids. Allow to ferment at room temp 1 – 7 days, depending on your preference. Refrigerate once kimchi is at desired fermentation level. Serves 8. Notes: You can use any vegetables you like for kimchi: cabbage and daikon radish are simply the most commonly used. You can adjust the spice levels up or down for your personal taste, to range anywhere from zero (this would be consistent with sauerkraut) to very spicy. You can also add fresh chilies such as jalapenos or serranos and reduce the amount of chili powder or sauce used. Use salt that is free of iodine and anti-caking agents because they can inhibit fermentation. Only use filtered or spring water free from chlorination because chlorine can inhibit fermentation. You can substitute the Korean red pepper powder with the same amount of hot sauce such as Sriracha if you prefer. The microflora that grow in kimchi thrive on sugar, so adding some to the fermentation process helps to provide “food” for the microbes to eat so they grow and provide you with all of their benefits. For a Vegetarian Version: Substitute fish sauce with either kelp (3/4 t kelp powder in 2 T water) or 2 T red or white miso paste.

5 Ingredient Mexican Brown Rice (kimscravings)


1 1/2 c corn (frozen or fresh)
1 15 oz can black beans, drained and rinsed
3 c whole grain brown rice, cooked
1 T chili powder
1 c jarred salsa

Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 min. Add cooked rice and chili powder, and stir to combine. Cook; stirring constantly, about 3 min. Stir in salsa and cook until everything is combined and warmed through, about 2 min. Remove from heat and let cool for 5 – 10 min, then garnish with cilantro and avocado, if desired. Serve as a main meal or alongside tacos, enchiladas or fajitas. Also, wonderful as a vegan burrito filling.

Optional Garnish

fresh cilantro and/or diced avocado


Quinoa in the Microwave (quinoa)

1 c Quinoa
2 c water

In a 2 q t microwave bowl, cook on high 100% for 5 min and 60% for 8 min. Let stand for a few min and voila, perfect Quinoa.

Roasted Spiralized Butternut Squash Noodles (skinnytaste)


20 oz (from 1 large) top portion of butternut squash, peeled
2 t olive oil
1/2 t kosher salt
black pepper to taste

Preheat the oven to 400 F.  Lightly spray 2 large baking sheets with oil. Trim the top portion of the butternut that can be spiralized reserving the bottom for another recipe. Trim the top off and peel the skin off. Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. Cut into 6″ lengths so it’s easy to eat. Transfer to the prepared baking sheets and drizzle each with 1 t oil, 1/4 t salt and black pepper to taste. Roast until soft, 7 – 10 min. Serves 2.

Parmesan Herb Microwave Spaghetti Squash (joyfulhealthyeats)

1 spaghetti squash, halved and seeds removed
1 c shredded parmesan cheese
1/2 c fresh basil, chiffoned (thinly sliced)
2 T olive oil
1/2 t garlic powder
1/4 t ground pepper
salt to taste

Place the prepared spaghetti squash flesh side down in a 13 x 9 glass baking dish. Fill dish with about 1″ of water. Place baking dish in the microwave and cook for 10 – 15 min until squash is tender. Remove spaghetti squash from pan. Using a fork, gently scrap the inside of the squash to create spaghetti like pieces of squash. Place spaghetti squash in a bowl with parmesan cheese, fresh basil, olive oil, garlic powder, ground pepper and salt to taste. Toss to combine and serve!

How to Cook Spaghetti Squash in a Slow Cooker (thegreenbacksgal)

1 spaghetti squash
2 c water, more if needed

Use a sharp knife to poke several holes in the spaghetti squash. Add the whole squash and water to the slow cooker. Cover and cook on low for 8 hours or high for 4 hours. Add more water if it gets low. Carefully remove squash from slow cooker. Cut in half and scrape out seeds. Use a fork to separate squash into strands. Serve as is or use in your favourite recipes.

Spaghetti Squash Au Gratin with Caramelized Onions (akitchencafe)

1 medium spaghetti squash
1 medium onion, diced
2 T butter
3/4 c plain Greek yogurt
2 cloves garlic, minced
1 1/3 c sharp white cheddar cheese, divided
1/2 t salt to taste
1/2 t black pepper
parsley or chives or green onions, finely chopped

Preheat oven to 375 F. Cut squash lengthwise, scoop out seeds and place face down on a baking sheet with a 1/2″ of water. Bake for 45 min. Heat a cast iron skillet and add butter and onions to the pan. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2 – 3 min. Stir in spices. Once the squash has cooled some and you can handle it, scrape the flesh out with a fork. Stir the Greek yogurt into the onions and then add the squash and 1 c cheese. Stir until combined. Top with remaining 1/3 c cheese and pour into a baking dish. Bake for 30 min. If the top isn’t browned, broil for a few min until cheese is brown and bubbly. Serves: 3 – 4 as a side, 1 – 2 as main.

Crock Pot Butternut Squash (cookeatpaleo)

1 whole butternut squash, washed

Place whole squash in slow cooker and cook until soft and easily pierced, about 4 – 5 hours on high or 6 – 8 hours on low. When cool enough to handle, cut in half and scoop out seeds. Use in your favourite recipes.