One of our most popular recipes from our Vegan Crush Meal Prep Cookbook, this recipe gives you all the convenience of eating out at a Thai restaurant in the comfort of your own home. Serve over freshly boiled potatoes, brown rice or quinoa and your family will be raving about this delicious vegan meal for days to come.
This recipe calls for peppers, eggplant and broccoli, all of which are typical of a classic yellow curry. But don’t let that limit your creativity! If you have other vegetables on hand – especially anything that might go off quickly – feel free to add them. This recipe calls for a can of full-fat coconut milk, which is key to the dish. Note that canned coconut milk is very different from the coconut milk you’ll find in the fridge aisle, which is made for drinking. That won’t work here. You need this super-creamy, thick coconut milk to make a curry that matches the decadence of the yellow curries you’ll find in an authentic Thai restaurant.
The star of the show is yellow curry paste. You can find yellow curry paste in the Asian section of most grocery stores – just check the ingredients to make sure there are no shrimp or shellfish.
More Vegan Stew and Curry Recipes
Yellow Curry with Potato
- 100 g Eggplant cut in cubes
- 100 g red bell pepper cut in cubes
- 100 g broccoli cut in small florets
- 2 Tbsp yellow curry paste
- 250 g coconut milk
- 1 tsp sea salt to taste
- 1 tsp brown sugar to taste
- 1 piece lemon
- In a pan add the curry paste and heat for a few seconds. Add the coconut milk and let simmer for 30seconds while stirring.
- Add the rest of the ingredients and let cook for 10min or until vegetables are wilted.
- Serve curry over boiled potatoes, brown rice or quinoa and sprinkle with freshly squeezed lemon.
Vegan Borek with Tofu and Carrots
Who knew authentic Turkish borek could be so easy to make vegan in a pan? This vegan borek recipe only uses simple ingredients that you can find at your local grocery store.
An excellent dish that is quick and simple to prepare, it can be eaten hot or cold and they’re very versatile too. Grab-and-go breakfast, afternoon snack, travel snack, or pre- or post-workout fuel.
For those of you who like to prepare meals in advance, borek keeps well in the fridge and can be frozen. You’ll need one package of yulfka dough which you can easily find in a Turkish supermarket. As an alternative, you can use phyllo dough to make this recipe, which you can find in the grocery store’s frozen section. Be sure to thaw it in the fridge overnight.
A classic in the traditional borek recipe is Turkish feta cheese. Shredded vegetables such as spinach, carrots, potatoes, cabbage or a combination with tofu, which I used in this recipe, can be used for a vegan borek version.
Turkish Borek with Tofu and Carrots
- 1 non stick pan 27 diameter
- 1 baking brush
- 500 g yufka dough or phylo dough 4 sheets
- 100 g firm tofu shredded
- 100 g carrots shredded
- 1-2 Tbsp fresh lemon juice
- 1 tsp sea salt
- 1 Tbsp chakalaka spice mix
- 300 g plant-based milk
- 200 g filtered water
- 3 Tbsp chickpea flour
- 2 Tbsp vegetable oil
- 1 tsp black and white sesame seeds optional
- In a pan add a bit of oil and combine shredded carrots and tofu. Let cook for a few minutes until carrots are wilted. Season with lemon juice, salt and your choice of spice blend. Transfer to a bowl and let cool.
- Prepare the liquid by combining the milk, water and chickpea flour in a bowl. Whisk to corporate. The consistency is watery which we want.
- In a non stick diameter 27cm pan add 2 Tbsp of oil. Now add the first dough sheet. Lay a second layer of phyllo on top of the first, covering every part of the sheet pan. Pour 3-4 tablespoons of the milk mixture over the sheets, and use a pastry brush to spread it evenly over the dough.
- Now add the cooled sautéed veggies and spread evenly. Add the next sheet and moisture with the milk wash by using the brush. Now add the last sheet and brush the last top of the assembled pastry with an even layer of the remaining milk mixture. If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center. Be sure to brush this extra dough with the milk mixture. At this point, your borek should look moist and tightly packed. Sprinkle with black and white sesame.
- Now start cooking on low heat with the lid on for about 8-13minutes or until golden brown. Turn your borek with tofu and carrots in a pan upside down with an aid of pan lid and cook also the other side.
Papaya Boat filled to the brim with homemade vegan cashew yoghurt. It is easier than you might think!
This filled papaya boat with cashew yoghurt is raw, vegan, gluten-free, full of probiotics & protein and is totally delicious and a lot of fun to make. The recipe is super easy, and it requires only minimal active hands-on preparation time.
Many brands of probiotics come in capsule form. Simply open the capsules and pour the content into your cashew paste to use as a starting culture. Look for brands that are labeled “dairy-free” or “vegan,”.
A finished yoghurt can also be used as a starter for your next batch. If you have never made yoghurt before, you can use store-bought yoghurt instead. There are numerous dairy-free yoghurt brands available today, including those made from coconut milk, almonds, cashew, and so on. Save a small amount of yoghurt to use as a starter for your first batch. This concept generally works well, and then you’ll just save a bit from the new batch and so on.
Creamy, tangy, thick and simply delicious. Happy creating!
Cultured Cashew Yoghurt
- 1 cup raw cashews soaked overnight
- 1 cup filtered water
- 1 Tbsp vegan yoghurt or starter
- Place the cashews and water in a blender and blend to a very smooth paste.
- Place the cashew paste in a ceramic or glass bowl. Stir in the starter or vegan yoghurt. Cover the bowl with cling wrap and place in a warm spot, like a cold oven with the pilot light on, or, in hotter temps, on the countertop.
- Let it stand for six hours or overnight. The set yoghurt should be very thick and tangy.
- Slice a papaya in half lengthwise and scoop out the papaya seeds. Fill the empty space with yoghurt and top with fruits, nuts or whatever your heart desires.
Florentine Biscuits are the easiest biscuits to make and you can make them as fancy or as fun as you want them to be. These Florentines are deliciously simple, ready in 30 minutes, with a nutty flavour and a delicate, light crunch. Everyone loves these and they are gluten-free too! They are not your regular biscuits because they are halfway between a cookie and a candy. Since store-bought Florentine biscuits are usually not vegan, you can make them yourself in a jiffy. Best of all, you only need 5 ingredients to make it.
Florentines are usually round, but to make it even easier I just spread them out on the tray and broke them into pieces. If you want them round use non-stick muffin pans or muffin papers or shape them round once you take it out from the pan. Oh, and these dainty biscuits make a lovely gift, tied up with a pretty ribbon for special occasions. xx
Delicious and Quick Almond and Chocolate Snack
- 220 shaved almonds
- 120 g shaved almonds
- 100 g slivered almonds
- 80 g agave syrup
- pinch sea salt
- 100 g vegan dark chocolate
- Add water to the pot. Heat the water over medium heat. Once the water comes to a boil place your bowl with chocolate on top. Melt the chocolate.
- Lay baking paper on a plate or a tray. While the chocolate is melting dry fry almonds in a pan until fragrant and golden brown on the edges. Add a pinch of sea salt and toss.
- Add agave syrup and combine making sure the almonds are covered. Turn off heat. Transfer the almonds on to the baking paper and flatten evenly using a spatula. Let cool down.
- Once the chocolate is melted remove the bowl from the heat. Drizzle the chocolate over the almonds. Place in the fridge to set.
For more flavour variety, add dried fruits and/or other nuts such as cranberries, cherries, pistachios, sesame seeds.
Fluffy Chickpea Flour Pancake
This high protein pancake tower recipe is, vegan and gluten-free. But it’s also oil-free, nut-free and made with a high-protein alternative flour. Chickpea flour. Yup! Flour made from chickpeas, or garbanzo beans, which are not only naturally high in protein, but also give you a really incredibly fluffy texture.
Basically, you’re eating chickpeas for breakfast, but in a fluffy pancake form, and fluffiness is something that’s hard to achieve when cooking gluten-free, so trust me on this one. It’s delicious!
High Protein Pancake with Cherries
- 200 g chickpea flour
- 80 g cashew yoghurt
- 80 g oat milk
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1 Tbsp maple syrup and extra for topping
- cherry compote for topping
- 2 Tbsp plant oil for cooking
- In a nonstick pan add oil on medium high heat and allow the oil to warm up before making your first pancake. It should sizzle when ready.
- Form about 4 small pancake circles by adding 2 Tablespoons of batter into the pan on each corner and flip after bubbles begin to form and edges are firming up. Cook for another 1 minute or so on the other side until golden brown.