This irresistibly rich and creamy vegan Marry Me Tofu is the perfect date night vegan dinner recipe. It features juicy crispy tofu cubes cooked in a creamy yet dairy free cheesy sun-dried tomato sauce and pillowy gnocchi- but so easy to make!
Looking for a delicious vegan side dish or snack? Try this crispy enoki mushroom recipe with amba mayo, a tangy and spicy Middle Eastern condiment made from pickled mangoes. Fried until golden brown and paired with bold seasonings, this dish is easy to make and perfect for exploring the flavors of East Asian and Middle Eastern cuisines.
A version of Gordon Ramsay's vegan rice paper and tofu bacon, with adjusted ingredient ratios for the marinade and clearer instructions. Adapted from the original recipe available here: https://www.gordonramsay.com/gr/recipes/veganblt/
Yachaejeon sind koreanische Gemüsepfannkuchen und eine beliebte Vorspeise oder Beilage in der koreanischen Küche. Sie sind schnell und einfach zuzubereiten und können ganz nach Geschmack variert werden. In diesem Blogpost zeigen wir dir, wie du vegane Yachaejeon zubereitest.
Make your own vegetarian stir-fry sauce! It's salty, sweet, packed with umami and so easy to make!
These light and slightly crunchy vegan ladyfingers (Italian Savoiardi biscuits) are perfect to use as the base for tiramisu, trifle, or to simply enjoy with a cup of coffee. They are perfect made with or without a mold!
Vegan Tteokbokki (spicy Korean rice cake) is a salty, sweet, and spicy dish! Super delicious and easy to make yourself!
Delicious vegan pistachio tiramisu with homemade ladyfingers, and creamy mascarpone. A fun dairy-free and eggless twist on a classic Italian dessert.
Succulent vegan roast chicken "breasts" with seasonal roast veggies and a deliciously festive cranberry marinade.
A Proper (Vegan) Cornish Pasty with a flaky, buttery, rough puff pastry filled with tender veggies enveloped in a rich, thick, flavoursome sauce. GURT LUSH (as we say down here in the Westcountry).
This Korean cucumber salad is super easy to make, requires only 6 ingredients and is ready to serve in less than 30 minutes! If you need a refreshing side-dish that's the way to go!
Crispy & golden brown on the outside, tender on the inside, but made totally from plants. Try our vegan schnitzel!
These homemade vegan baos are bursting with flavor and are also freezer-friendly! Vegan Soup Dumplings (Xiao Long Bao) – Get the full recipe here.
Delicious vegan strawberry tiramisu with layers of homemade ladyfingers, and vegan mascarpone with fresh strawberry confit. Completely eggless, dairy-free, and nut-free.
These unbelievably vegan cinnamon rolls are honestly the best cinnamon rolls you will ever eat! Even non-vegans LOVE them! Soft, fluffy, sweet, and cinnamon-y, and they're incredibly easy to make with a straight forward method and an overnight option too. You'll be a vegan cinnamon bun pro in no time!
Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.
This spicy Georgian stew is incredibly hearty, flavourful and very easy to make. A staple on tables throughout Georgia, this is sure to become on your favourites.
These easy vegan beignets are sweet, delicious and totally dairy free and eggless! An easy French New Orleans fried dough recipe!
Our vegan custard recipe is a smooth, creamy and delicious recipe that you can make in 5 minutes with 5 simple ingredients. You can use this custard in tarts, cakes and desserts.
Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you've been longing for--this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands. You may easily personalize the recipe for strawberry mochi and mochi ice cream or mochi balls. On top of that, the recipe is free of dairy and gluten. Making vegan mochi is easier than you thought. It may look challenging as it appears fancy but thanks to our helpful tricks and tips, you’ll become a mochi master right away. Once you familiarize yourself with the process, you’ll want to make these again and again. One element that makes this recipe stand out is the taste and texture of the mochi batter. Combining the perfect ratio of ingredients is essential for creating that sticky, chewy, and fine texture that resembles the Whole Foods and Trader Joe’s versions. You may serve this with a matcha latte if you wish. Chewy, fine, and sticky surface with a smooth and tender middle when you take a bite. Great vegan mochi every single time! What is Mochi? Japanese sweet made of short-grain glutinous japonica Rice is also known as mochi. The rice is ground into a porridge, then shaped. This traditional Japanese ceremonial dish requires a lot more work (a lot of pounding) to prepare. We use already-ground rice to make this dish and then heat it up in the microwave to avoid straining our muscles. If you're visiting Japan or "Japanese" cities (such as Los Angeles or Manhattan), traditional mochi is available. It's soft and fluffy inside. It is very low in sugar, gluten-free, and dairy-free. WHAT YOU” LL NEED Mochiko/Shiratamako. This is a different flour kind compared to typical rice flour. You may find this variety in Japanese grocery shops or get it from an online supplier on Amazon. You have to use vegetarian/vegan sugar for making this recipe. Cornstarch Red beans/Azuki beans. You have to prepare a mixture of red beans and sugar to make your sweet azuki paste. Red beans are found in most grocery and health food stores, both offline and online. You may also add extra food coloring to enhance the appearance of mochi balls with a range of colors. MAKING THE RED BEAN PASTE Preparing a vegan red bean paste is a piece of cake: all you need to gather is red beans, sugar and some water. Place the red beans and the water in a saucepan and bring to a boil for 5 minutes. Remove the water. Add more water and bring to boil for a second time. Cover with the lid and let simmer for 60 minutes or so (the beans have to be easily mashable). Remove the water and stir in the sugar. Keep stirring until you achieve the right texture. Tip: It is suggested that you prepare your azuki paste in advance. MAKING HOMEMADE VEGAN MOCHI Combine the mochiko flour, sugar, and water in a microwavable bowl. It is vital to stir everything well until it is totally dissolved. You may insert some food coloring into the mix to make these look more appealing--I personally use red coloring in these. Seal the bowl with the plastic film (loosely). Heat at full power for a couple of minutes. Remove from the microwave and combine everything well with a wet spatula. Cover again and microwave for another 30 seconds or until the dough becomes slightly transparent. Place the dough onto a parchment paper sheet dusted with cornstarch. Dust more cornstarch evenly over the dough’s surface. Split the dough into 3-4 even pieces and flatten each piece in a rounded patty-like shape. You may use your hands to stretch the dough. Take out the red bean paste and put it in the middle of the mochi envelope. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Serve. TIPS & TRICKS TO MAKE THE BEST VEGAN MOCHI You should make the Azuki red bean paste in advance and chill it in the fridge before preparing your mochi. Use Shiratamako or Mochiko rice flour for making this recipe. If you only have the typical glutinous rice flour, making mango mochi is best. Make sure you combine all these ingredients well and that everything is totally dissolved without any bits or lumps, or else your dough will be grainy. Due to the fact that the dough is quite sticky upon touch, you’ll have to use plenty of cornstarch on its surface to stop it from sticking. However, ensure that the cornstarch layer is thin and even, and avoid overdosing on the mochi with cornstarch. FAQ VEGAN MOCHI TASTE: HOW DOES IT TASTE LIKE? Like other mochi sweets, vegan mochi also has a remarkable consistency often described as chewy, sticky, and rich. It’s delicious, and you’ll soon become hooked! CAN I PREPARE VEGAN ICE CREAM WITH THIS RECIPE? Yes, as long as you substitute the azuki bean paste with the vegan ice cream filling. HOW TO KEEP VEGAN MOCHI? FOR HOW LONG? You may store your vegan mochi in an air-tight container in the fridge for up to 2 days. However, they are best eaten on the actual date you make them. If you’ve made this recipe, let me know your results and thoughts in the comments section below! Vegan Mochi Recipe Full Guide Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you've been longing for--this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands. Pin Preparation Time: 10 minutes, Cooking time: 1 hour, Total Time: 1 hour & 10 minutes Servings: 4 mochi balls, Calories: 148 Ingredients For The Mochi Dough 6 tbsp Mochiko or Shiratamako rice flour 2 tbsp cane or other vegan sugar types 6 tbsp water 2 drops of food coloring e.g. red (optional) ¼ cup of cornstarch (for dusting) Azuki Red Bean Paste, -⅓ cup red beans, rinsed - ⅓ cup sugar cane -Water Directions Make the Azuki Red Bean Paste Place the rinsed red beans and water into a saucepan over medium to high heat. Bring to a boil and let boil for 5 minutes. Remove the water, taking the red beans out of the pan. Place more water and bring to boil for another time. Cover with a lid. Lower the heat and allow to simmer for 1 hour or until you can mash the beans easily with your hands. Preparing the Vegan Mochi Dough Combine the mochiko, water, sugar, and optional food coloring in a microwavable bowl. Make sure that you whisk everything thoroughly until totally dissolved. Seal the bowl with cling film or cover with a kitchen towel (loosely). Place in the microwave at the highest setting for a couple of minutes. Remove it and combine it with a wet spatula. Cover and heat again for half a minute or until the dough becomes transparent. Place the prepared mochi dough onto a parchment paper layer dusted with cornstarch. Dust a light layer of cornstarch onto the dough. Split your dough into 3 to 4 equal parts and flatten each into a round shape. You may use your hands to stretch the dough out. If it’s too hot to handle, let it cool down for a few minutes. Vegan Mochi Assembling Spoon out 1 tbsp of the red bean paste and transfer it to the middle of the mochi wrapper. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Dust the butt of the mochi with cornstarch and take a brush to brush away any excess cornstarch. Repeat this procedure for making the remaining dough and filling. Allow to set and serve at room temperature or keep in the fridge for up to 2 days. Let me know in the comments how it turned out for you. Also, check out our other fantastic mochi recipes, like mochi waffles and mochi donuts.
Golden crust, soft and chewy, salty and buttery, everything a good pretzel should be. Great for making ahead and freezing for later.
These delicious vegan Viennese Whirls are utterly irresistible. They are buttery, soft and simply melt-in-the-mouth.
This vegan mascarpone cheese recipe can be used as a dairy-free substitute in a variety of sweet or savory dishes, such as vegan tiramisu, cheesecakes, or pasta sauces, and as an alternative to traditional mascarpone. It can also be spread on toast or used as a topping for fruit or other desserts. Enjoy!
The best homemade vegan fudge recipe made with only five dairy free ingredients. Including peanut butter, coconut milk and vanilla.
Noodles in a rich, sonewhat creamy, and flavourful soup topped with umami minced ‘pork’, bok choy, mushrooms, and green onions! This bowl of vegan tantanmen is super comforting and satisfying. You'll surely love this bowl of ramen on those cold, rainy days.
Wie ein Biss in die weichste Wolke, die je über deiner Bude gekreist ist – so könnte man unser veganes japanisches Milchbrot beschreiben, Nippons tausendmal bessere Antwort auf labberigen Toast.
A magnum ice cream for adults! These vegan coffee chocolate magnums are perfect for coffee and chocolate lovers and make a nice change to the usual magnum flavours that you get in the shops. There’s nothing more delicious and satisfying on a hot summer day than ice cream. Am I right or am I right? When it comes to ice cream, magnums will always be my number one choice. It’s the chocolate shell that does it for me. I Just can’t resist anything with a bit of a crunch, and that applies to ice cream too. The crunch in that first bite is just too satisfying! Plus you know how much I love my chocolate, so chocolate + ice cream …
Vegan Viennese Whirls - delicious, buttery, melt-in-your-mouth biscuits with raspberry jam and a light vanilla buttercream filling.
The mesmerizing recipe has racked up more than 4 million views on TikTok.
A warm and hearty bowl of Kimchi Noodle Soup with Dumplings! Noodles in a really flavourful and umami kimchi broth with mushrooms, dumplings, and veggies. This is one of those really easy one-pot recipes that you can easily whip-up when you’re craving a bowl of noodles!
This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food.
Potstickers are basically dumplings that are pan fried to create a crispy crust. I then poured some water to cook them in steam, to create a crisp yet chewy exterior for that really satisfying bite. They're filled with a mix of tofu and vegetables then enjoyed with some homemade dipping sauce.
Pancakes filled with a mix of scrambled tofu and veggies! These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough and pan-fried. These can be made beforehand and stored to be enjoyed anytime!
These Chinese Chive Pies or Pockets 韭菜盒子 have a very crispy exterior but really chewy dough inside. It's filled with a mix of chives (of course), veggies, and vermicelli noodles! They're wrapped in homemade wrappers and I really think freshly made dough makes a BIG DIFFERENCE. Freshly made wrappers from homemade dough turn out so much chewier, they also don't easily break apart when you fill them with your choice of veggies and noodles.
This authentic Greek recipe has gotten a makeover and is better than ever. This vegan spanakopita is hands down the absolute best you've ever had!
A plant-based take on Boursin--a spreadable garlic and herb cheese spread--made with cashews. Quick and easy to prepare, it is vegan, Paleo, soy-free and yeast-free.
The easiest way to make very tasty vegan tiramisu at home. It is super creamy and comes together in no time at all.
These buns light and fluffy buns with a crispy bottom. In each bite you’ll get an aromatic blend of scallions, sesame seeds, and five spice powder.
Vegan tofu Lemon Posset If you have friends round for dinner, it’s great to have a dessert you can make in advance, leaving you free to join in with the chat and laughter, rather than working away in the kitchen and leaving your guests to entertain themselves. Well now you can blow your friends’
Sweet cheese rolls are traditional Polish pastries made with ricotta-style cheese. These vegan ones are really close to the original yet dairy-free.
Save that bean brine the next time you use chickpeas and make these fantastic aquafaba recipes! Find over 30 easy sweet and savory ways to use this ingredient. The following recipe for baked avocado fries makes for an easy and crowd-pleasing side the whole family will enjoy!
Vegan raspberry mousse makes for a delicious summery dessert. It's made without eggs or dairy, gluten-free and there is a coconut-free and refined sugar-free version too.
Simple vegan ladyfingers, aka savoiardi sponge fingers. Ideal for trifle and tiramisu, or just for dunking in coffee!
