Plant On A Plate
Vegan Recipes
Below are some of my favorite tried and true recipes for you to try. They are 100% vegan and inspired by the current season. Recipes are updated often so check back for more inspiration....
VEGAN TANTANMEN (Serves 2)
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1/2 tablespoon sesame oil
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1 scallion (finely chopped)
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1 tablespoon ginger (peeled and minced)
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1 teaspoon garlic (minced)
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4 ounces button mushrooms (diced)
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1/2 red bell pepper (diced)
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1/2 tablespoon gochujang
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3 cups vegetable broth
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1 tablespoon soy sauce
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1 teaspoon granulated sugar
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2 tablespoons Japanese sesame paste (or tahini)
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1/2 teaspoon kosher salt
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2 packages fresh ramen noodles – about 6 ounces, or 3 ounces dry ramen noodles (make sure to check the ingredients since not all ramen noodles are vegan)
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3 scallions (sliced into bite size strips)
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ichimi togarashi (optional)
In a pot over medium heat, add sesame oil, scallion, ginger and garlic and cook for 1 minute, until fragrant.
Add mushrooms,red bell pepper and gochujang and cook for 4-5 minutes, until most of liquid from mushrooms has evaporated.
Add stock, soy sauce, sugar, tahini paste and salt and stir.
Bring to a boil and reduce to a bubbling simmer for 5 minutes. Turn the heat off, cover and leave on the burner.
Meanwhile, boil ramen noodles according to directions on the package.
Drain and divide among two bowls.
Divide sauce among the two bowls and top with sliced scallions and ichimi on the side. Serve immediately.
SESAME GINGER CUCUMBER SOBA NOODLE SALAD (Serves 3)
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1 package (8 or 9 oz.) soba noodles
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1 large English cucumber, julienned
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1/2 cup cilantro, roughly chopped
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lime wedges
Sauce
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3/4 cup scallions (green onions), thinly sliced
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2 cloves garlic, minced
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2 tablespoon fresh ginger, grated or minced
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2 tablespoons sesame seeds
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2 – 3 tablespoons rice wine vinegar (unseasoned)
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2 tablespoons pure maple syrup
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1 tablespoon toasted sesame oil
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1 – 2 tablespoons tamari, soy sauce or Namo Shoyu
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1 – 2 teaspoons red pepper flakes, to taste
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1/2 teaspoon sriracha, optional
Sauce: In a small bowl, combine the ingredients for the sauce and set aside.
Soba noodles: Cook soba noodles according to package. I recommend salting the water well to really bring out the flavor. Once done, rinse the soba noodles under cool running water to cool them down and stop them from cooking, or they will turn mushy.
Cucumber: In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into 1/4 inch x 1 1/2 inch matchsticks pieces if you don’t have a julienne tool.
Combine: Once noodles are rinsed, return to the pot they cooked in, add the cucumber, cilantro and about 3/4 of the sauce, toss well.
Serve: In a single serving dish, add 1/2 of the noodle mixture, top with 1/2 of the remaining sauce, and salt & pepper to taste. Add as much lime juice as you like. I especially loved the lime and used about 2 juicy ones for myself. Serve warm or cold.
VEGAN ELOTE SALAD (Serves 4)
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6 ears of sweet corn, silks and husks removed (or large bag of frozen corn, thawed)
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Nonstick cooking spray
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2 small garlic cloves, minced
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1/2 small red onion, finely chopped (about 1/2 cup)
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1 cup diced Daiya Plant Based Jalapeño Havarti Style Bock
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1/4 cup coarsely chopped fresh cilantro
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3 tablespoons fresh lime juice
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2 tablespoons canned diced green chiles
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2 tablespoons vegan mayonnaise
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2 tablespoons vegan sour cream
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1/2 teaspoon chili powder
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1/8 teaspoon cayenne pepper (or 1/4 teaspoon if you’d like it more spicy)
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1/4 teaspoon kosher salt
Preheat oven to 375 degrees F. Cut corn kernels from cobs. Spray rimmed baking pan with nonstick spray. Spread corn in single layer on prepared pan. Roast 30 to 40 minutes or until golden brown, stirring twice. (if using pre-cooked corn, cook for 20 minutes, stirring and checking doneness midway through)
Meanwhile, in large bowl, stir together garlic, onion, cheese, cilantro, lime juice, green chiles, mayonnaise, sour cream, chili powder, cayenne and salt.
Let corn cool slightly, then toss with mayonnaise mixture until well combined. Serve immediately, or cover and refrigerate for up to 2 days. Can be served warm, cold or at room temperature.
KALE SALAD WITH MISO-LEMON VINAIGRETTE (Serves 4)
Vinaigrette
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2 tablespoons white (shiro) miso
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1 tablespoon agave or maple syrup
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1 tablespoon sesame oil
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2 tablespoons rice wine vinegar
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2 tablespoons freshly squeezed lemon juice
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3 tablespoons olive oil
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Kosher salt
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Freshly ground black pepper
Salad
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2 bunches lacinato (dino, black) kale, stems discarded and leaves chopped into bite-sized pieces
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1/4 cup unsalted, roasted pistachios, chopped
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Flaky sea salt
Add miso, agave, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with kosher salt and black pepper.
Place chopped kale in a large bowl, and drizzle over some of the vinaigrette. Using your hands, work the vinaigrette throughout the greens, tossing and massaging as needed. The leaves should be glistening with vinaigrette, not swimming in it. Let the salad sit at room temperature for 15 - 20 minutes until the kale leaves are tender. Transfer any unused vinaigrette into a clean container, and store in the fridge. (add avocado for a heartier meal)
PORTOBELLO MUSHROOM AND CARAMALIZED ONION
SLIDERS (Serves 2)
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½ cup balsamic vinegar
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3 tablespoons Dijon mustard
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2 tablespoons olive oil
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2 portobello mushrooms
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Salt
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2 cups sliced onion
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2 tablespoons olive oil
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Vegan Buns of Choice
Maple Dijon Mayo
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¼ cup vegan mayo
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2 tablespoons Dijon mustard
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2 tablespoons maple syrup
Portobello mushrooms: Wipe mushrooms with a damp towel and slice into ½ " slices. Mix balsamic vinegar, Dijon mustard, and olive oil. Marinate the mushrooms for at least an hour.
Caramelized onions: Add olive oil to a hot pan. Add sliced onion and cook on medium-low heat for about 25 minutes, or until onions are caramelized. Add balsamic vinegar to deglaze the pan. Add salt. Remove onions.
Portobello mushrooms: In the same pan that you cooked the onions, place marinated mushrooms and marinade. Cook on medium heat until mushrooms are tender and marinade is cooked down.
Maple Dijon Mayo: In a bowl, mix all ingredients well. Slather Maple Dijon Mustard on buns. Add portobello mushrooms and caramelized onions.
PORTOBELLO MUSHROOM AND CARAMALIZED MUSHROOM
SLIDERS (Makes 16 Cookies)
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½ cup vegan butter
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1 cup light brown sugar, packed
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¼ cup almond milk (or other non-dairy milk)
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1.5 tsp vanilla extract
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1.5 cups all-purpose flour (or GF flour), measured correctly
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½ cup finely crushed vegan graham crackers
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1 tsp baking soda
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½ tsp salt
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¼ tsp ground cinnamon
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¾ cup vegan chocolate chunks
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¾ cup vegan mini marshmallows
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Add 5 graham crackers to a sealed ziplock bag. Use the bottom of a cup to crush the graham crackers until they are finely crumbled.
Add vegan butter and brown sugar to a large bowl. Using a handheld mixer or stand mixer, cream the ingredients together. Add almond milk and vanilla extract. Beat together once more.
Add the flour, finely crushed graham crackers, baking soda, salt, and cinnamon to the bowl. Mix the dry ingredients into the wet ingredients until just combined. Then, add the chocolate chunks and mini marshmallows. Mix together once more.
Scoop the s’mores cookie dough into 8 balls and transfer onto the baking sheet. Bake cookies for 13-15 minutes on the middle rack in your oven. The cookies should still appear puffy and under-baked when you remove them from the oven. Allow the cookies to continue resting on the baking sheet for 10 minutes. During this time, they will de-puff and firm up.
Meanwhile, scoop the rest of the s’mores cookie dough into 8 balls and repeat the baking process.
