Incredible, sweet and spicy tahini noodles with crispy broccoli take just 30 minutes to make for the perfect weeknight dinner! These vegan tahini noodles have a delicious homemade sweet and spicy sauce and are the best meatless Monday meal. Easily choose your spice level and customize with your fav proteins!

This Instant Pot Chow Mein is ready in just under 30 Minutes.  {Just like what you find in your favouriteChinese restaurant.}

Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!

Creamy, flavorful, and easy to prepare, this Vegan Sun-dried Tomato Pasta will be your new favorite quick weeknight dinner.

These easy and delicious carrot dogs are pure vegan magic! They’re a long-time reader favorite, remarkably simple to make, and the marinade uses common pantry staples. Both the flavor and texture are so mind-blowing; you’ll be shocked you’re eating a carrot!

This simple vegan two lentil Dahl requires only easy-to-find ingredients and little more than a few chops and several stirs to make. It's the perfect protein-rich meal to prepare on a Sunday and enjoy throughout the week, and it can easily be doubled or even tripled and frozen.

This is a quick, easy vegan Worcestershire sauce recipe with molasses, apple cider vinegar and more. Works well as a substitute.

The best falafel recipe is a tender Middle Eastern chickpea fritter that's crispy on the outside, and brilliant emerald green on the inside!

Palak Paneer ist das absolute Lieblingsessen vom Mann. Und da wir auf dem Dorf kein indisches Restaurant haben und ich ihm das Gericht gerne öfter koche, habe ich nun eine Ruck-Zuck-Version aus dem Thermomix kreiert. Es ist ein einfaches und schnelles Rezept, das ohne großen Schnick-Schnack und mit TK-Spinat auskommt. Für spontane Palak-Paneer-Wünsche und wenig Vorbereitungszeit genau das richtige. ;-) Den indischen Paneer-Käse aus Punjab ersetze ich mit Tofu bzw. Feta-Käse, denn Paneer bekomme ich hier bei uns auf dem Dorf leider nicht.

A delicious, oil-free healthy vegan fried rice recipe loaded with your favorite veggies along with tofu scramble!

Make your own vegetarian stir-fry sauce! It's salty, sweet, packed with umami and so easy to make!

A plant-based "beef" wellington is going to be a show-stopper for your guests who are both vegan and non-vegan alike.

Satisfy your cravings with these easy vegan bacon bits! They’re smoky. They’re sweet. They’re spicy. And they literally take 2 minutes to prep and 5 minutes to bake. Enjoy on baked potatoes, salads, and straight into your mouth.

How to swap this for that to make it vegan! The ultimate substitution guide to make dairy-free, meat-free, and egg-free cooking and eating easy!

Our vegan Persian Kotlets are fried lentil and potato patties that are perfect as a snack or full meal. They’re crispy and delectable and super easy to throw together. You probably already have all the ingredients needed to whip them up in your house right now!

This one pot vegan tortilla soup is made with red lentils, black beans, fire roasted tomatoes, corn and lots of fresh spices! It's incredibly easy to make and the perfect hearty soup for a chilly day.

These bite-size vegan lentil patties are seasoned to perfection and full of plant-based protein. Dunk them in the garlicky lemon tahini dip!

Inspired by the MIdwest classic goulash, this Vegan Goulash features Beyond Beef and couldn't be easier to make. This pasta recipe is a family favorite!

These vegan cheddar biscuits are cheesy, garlicky, and so easy to make!

Maple-glazed tempeh and rich umami sauce complement udon noodles and veggies in this flavorful vegan dish. Get the full recipe here.

Chopped mushrooms, vegetables and herb are shaped into a loaf and covered in puff pastry, served with mushroom gravy.

Creamy, mushroom-packed bean stroganoff is a 30-minute, one pot meal that is packed with flavor! White beans go amazingly in the easy sauce and it makes for a hearty weeknight dinner with some sourdough or bakery bread or over pasta or mashed potatoes!

This Tuscan white bean soup is made in one pot, ready in 30 minutes and perfect for meal prep! It's vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.

Healthy Potato Carrot Tomato Soup is just the soup you need when you are craving a healthy, hearty and plant-based soup full of whole food ingredients and using what you already have on hand. It is full of veggies, naturally gluten-free, oil-free and low-fat!

You will be shocked how eggplant slices can turn into crispy bacon in this vegan recipe!

Creamy rich custard with a hint of cream cheese tang and sweet caramel forms the base of this delicious vegan flan. Make it in a large fluted flanera mold for sharing or in individual servings depending on your preference!

This simple copycat Vegan Fish Burger is coated in crispy breadcrumbs and filled with a flaky and succulent fishy tofu fillet. Healthy, gluten-free and plant-based and the ideal dinner to wow your friends and family!

This vegan mongolian beef is a texture bonanza: crispy fried soy curls coated in a sticky sauce that yields such a tasty texture that you will not be able to stop eating this!

This Eggplant Lasagna is easy to make with simple ingredients, budget friendly and rich in flavor. Once you've tried it you know you will wow everyone, even pickiest eaters. This easy recipe is such a great option for any easy family meals that you can always count on. No one would ever taste it is entirely vegan so this made it to everyone's plates.

A vegan riff on the classic beef Wellington. The combination of meaty mushrooms, soft onions, spinach, and herbs makes this plant-based main a winner!

Make this easy one-pot anti-inflammatory soup with veggies, lentils, wilted greens and cozy spices like turmeric and ginger! Perfect for meal prep, low-budget and family-friendly.

A simple recipe for Moroccan Roasted Carrots- served as a side dish or over lentils for a Moroccan-inspired vegetarian Bowl. From America's Test Kitchen- Complete Mediterranean Cookbook.

Super leckeres Rezept für Kartoffelpuffer - vegan und super einfach! Durch die Kombination mit roten Linsen werden sie auch noch richtig gesund!

Vegan Takoyaki Recipe - Have you ever considered you can enjoy in Vegan version of this Japanese Takoyaki recipe? I've always liked vegan takoyaki, and now I'm sharing how I've made this popular Japanese streetfood vegan! Vegan Takoyaki Recipe A traditional snack from Japan, takoyaki is a ball-shaped dumpling with a piece of octopus inside. The food is usually served with a takoyaki sauce, similar to a Worcestershire sauce, and mayonnaise, although some serve the dish with a different variety of sauces. In this article, I'll share a recipe for a vegan version of traditional Japanese food. Also, be sure to check the whole article for the best results in preparing Vegan Takoyaki Recipe. Enjoy reading! Pin Preparation Time: 15 min Cooking Time: 15 min Total Time: 30 min Servings: 16 pieces Ingredients Ingredients of Vegan Dashi: Kombu - 3 pieces (2–inch) Dried Shiitake Mushrooms - 4 pieces Mushroom Seasoning - 2 tsp Water - 2 cups Ingredients for Vegan Takoyaki recipe: All-purpose flour - 1 cup Vegan dashi - 1 ¼ cup Rice vinegar or White Vinegar - ½ tsp Baking Powder - 1 tsp Soy Sauce - 1 tsp Green Onion Beni shōga (red pickled ginger) Shiitake dashi Ingredients for Sauce toppings: Vegan mayonnaise Vegetarian Bull-Dog Sauce Directions Instructions to prepare the dashi: Take a saucepan and put in dried kombu, dried shiitake mushrooms. Add water and switch on medium flame. When it comes to boil (slightly), give it 10 more min to cook. Use a mesh sieve and drain the water. Separate the dashi in a bowl. Take out kombu and keep it aside for another recipe. For takoyaki fillings, use rehydrated shiitake mushrooms. Instructions for preparing the takoyaki Bread the rehydrate shiitake mushroom into small chunky pieces. Chop the green onions and Beni shōga. Keep it aside for later use. Take a bowl, add flour, baking powder, vegan dashi, rice vinegar, and soy sauce. Mix them well until they are well incorporated. Make a thin batter. On medium flame, preheat the takoyaki pan. Brush the pan with oil. On the heated pan, pour the batter in the cavities. If it overflows, it is fine. Add two to three pieces of shiitake mushroom in the cavities filled with batter. Sprinkle some green onions and Beni shōga. You may sprinkle them all over the pan. For three to four minutes, cook the downsides. With the help of a wooden skewer, cut the connections among batters. Using the same wooden skewer, change the side and stuff the edges. Cooking time at this step is one to two minutes. Keep repeating the process until it is all cooked and turns crispy. Empty these takoyaki balls on the serving plate and top it with Bull-Dog sauce, mayonnaise, and aonori. Serve it hot and eat it carefully as it may burn your tongue. Cooking Tips & Recipe Variations Use mayonnaise while filling it in the squeezy bottle. So, you can pour it a little easily. All the ingredients can easily be hopped from local stores, if not any, found at Asian grocery stores. Use wooden skewers for flipping the takoyaki as they make it easy. Don’t use Chopsticks as they make it hard. Don’t use a special pan for the takoyaki. Find the takoyaki pan in the nearby Japanese store. You may shop online. Cooking takoyaki on medium heat will allow it to cook properly. Using a lot of oil is good for making the outsides crispy. FAQs Which sauces are recommended for Takoyaki? Takoyaki sauce and Japanese mayonnaise are well suited with takoyaki, however, those are not vegan. You can use regular vegan mayonnaise or this amazing Vegan Tartar Sauce and Bull-Dog sauce. Is Takoyaki a Japanese food? Yes, it is Japanese food. Street foods are always trendy. ‘Tako’ stands for octopus and ‘yaki’ refers to grill or fry. They are round in shape and crispy in texture. Pan used for cooking takoyaki is a special pan designed for it. How does Vegan Takoyaki differ from original takoyaki? The Vegan Takoyaki recipe differs in many ways like the original recipe contains katsuobushi. Also, the instant takoyaki batter contains non-vegan dashi in it. You have to replace eggs while making the batter for vegans. And of course, Octopus is used in the traditional takoyaki and here you use mushrooms or other alternatives. Nutritional Value You will get 170 kcal of calories, 28 grams of carbs, 4 grams of sugar, 5 grams of protein, and 2 grams of fat per serving. Conclusion The vegan takoyaki recipe is a fun, delicious, and super simple dish to serve at any party. This recipe is very easy to follow, and you can have it in the oven in no time! I hope you enjoyed this recipe and you'll give it a try and let us know how it goes by leaving a comment! If you try them, be sure to tag us on social media. We enjoy scrolling your feedback and replying to you. Feel free to suggest us recipe for the next article.

These Crispy Curry Vegetable Wontons are filled with a mix of veggies flavoured with some curry before being wrapped in some wonton wrappers and cooked to a crisp!

Cozy, creamy white bean and mushroom stew with potatoes and herbs. An easy, 1-pot entrée perfect for cooler weather. Vegan, gluten-free, and SO delicious!

This vegan garlic chickpea soup is not only fast and easy, but it’s also super creamy, vegan and delicious. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.Quantities yield 3 portions (about 1 ⅓ cup each) or 4 small servings (1 cup each)

Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!