Vegan Recipes

Creamy Mushroom soup w/ barley

By

Recipe:

Ingredients:

3/4 cup of barley, soaked overnight if possible
4 cups of vegetable broth
1 1/2 cup of boiling water
1/2 cup of dried porcini mushrooms
1 vegetable cube, organic
1 tsp of miso paste
1 tsp of coriander paste
2 tablespoons of olive oil
1 medium onion, diced
4 cups of cremeni mushrooms
2 stalks of celery, chopped
1 carrot, peeled and chopped
2 bay leaves
1/2 tsp of salt
1 tsp of onion powder &garlic powder
1 tsp of garlic paste
A dash of pepper
2 Tbpns of lemon juice
2 tablespoons of gluten free flour
1 wedge of nut cheese (I use , not sponsored)
1/2 cup of cashew milk (optional)

Method:
1. Soak your barley overnight. Wash in the morning a few times, discard the water and keep aside.
2. Pour the boiling water over your porcini mushrooms while you prepare the soup. Sieve it out, chop the mushrooms and keep aside. Keep the water aside too.
3. Warm your olive oil in a medium pot over medium heat. Toss in your onions and cook until softened. I added all my spices, lemon juice carrots and celeries pieces.
4. Add in your mushrooms. Then toss in your GF flour and stir until fragrant and soft.
5. Add in your reserved liquids and vegetable stock and bring to a gentle boil.
6. Add in your barley and cook for another additional 20 minutes or until soft.
7. Add in some vegan cheese to make it SO CREAMY! couldn’t stop eating this!! If you don’t have vegan cheese, sour cream is good too! Or maybe coconut cream.
8. Remove bay leaves. garnish with chives, rosemary/thyme.

Tamari mushrooms on avocado toast by

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Lunch from today, and it certainly didn’t disappoint! Tamari mushrooms on avocado toast. It’s ready in no time, so easy to throw together and great for a busy day. Recipe is below 😊 happy Thursday my friends!

1 tbsp olive oil
2 cloves garlic, minced
2 cups mushrooms, chopped
1 tbsp maple syrup
3 tbsp tamari
1 tbsp dried thyme
Sourdough, vegan butter and avocado to serve
Heat the olive oil in a large pan and add the garlic, mushrooms, maple syrup, tamari, and dried thyme. Cook for 10 minutes, until the mushrooms soften. Serve on sourdough with vegan butter and avocado.
2

Crispy Herb Potatoes 💚🥔 by
Check out the recipe blow! ⬇️⬇️⁣
⁣
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3lbs baby red potatoes, halved ⁣
1 tsp of baking soda ⁣
1/2 tsp of salt ⁣
1/4 cup of cilantro, finely chopped⁣
1/4 cup of parsley, finely chopped ⁣
1/4 cup of dill, finely chopped ⁣
1/4 cup of chives, finely chopped ⁣
4 garlic cloves, mashed into a paste ⁣
Lemon zest of 1 lemon ⁣
Juice of 1 lemon⁣
1/4 cup of olive oil ⁣
Salt/pepper to taste ⁣
⁣
1. In a pot of boiling water, add baking soda and salt.⁣
2. Add potatoes and cook until soft. ⁣
3. Drain the water and set potatoes aside. ⁣
4. In a cooking pot, add 2 tbs of olive oil and mashed garlic. Cook for 5 minutes. ⁣
5. Add potatoes and gently mix with garlic. ⁣
6. Cook until potatoes are lightly browned. ⁣
7. Let the potatoes cool off completely. ⁣
8. Meanwhile, add freshly cut herbs in a mixing bowl. ⁣
9. Add olive oil, lemon zest and juice. Stir gently. ⁣
10. Add salt/pepper to taste. ⁣
11. Pour over your potatoes and gently mix. ⁣
12. Enjoy! :) ⁣

Vegan Spinach Ricotta Cannelloni
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Recipe by
(makes 12 cannelloni)
Ingredients:
12 Cannelloni
Cashew Ricotta
250g cashews (about 2 cups)
2 peeled garlic cloves
1/2 lemon, the juice
4 tbsp nutritional yeast
3/4 tbsp salt
150ml plant milk or water (about 2/3 cup)
Spinach Ricotta Filling:
300g frozen spinach (10.5oz)
1 onion, peeled and finely chopped
salt and pepper to taste
Cashew ricotta
Tomate sauce:
1 can diced tomatoes 400ml (13.5fl.oz)
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and minced
oil for cooking
1 tbsp maple syrup
salt and pepper to taste
lemon juice
Béchamel sauce:
15g plant butter/margarine
20g flour
250ml plant milk
salt & pepper to taste
nutmeg
lemon juice
Instructions:
Cashew Ricotta:
Add all cashew ricotta ingredients to a food processor or blender and blend/process until you get a smooth, creamy consistency. Taste test & add more plant milk/water & seasonings if need be.
Spinach Ricotta Filling:
Thaw the spinach and remove excess liquid. Sauté the onions in oil until they’re caramelized.
Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste). Set aside.
Tomato sauce:
Heat oil in a pot & sauté the garlic & onion for 2-3min. Add the diced tomatoes & mix in the maple syrup, spices and lemon juice (to taste). Bring the sauce to a boil, then reduce heat to low & let simmer for 10 more min.
Béchamel sauce:
Add the vegan butter to a pot & start letting it melt. Slowly mix in the flour & cook over low heat for 2-3min. Continuously mix using a whisk.
Little by little, add the plant milk while mixing (to avoid lumps).
Bring to a boil & add spices & lemon juice to taste. Reduce heat & let it simmer over low heat for about 10min until the sauce thickens.