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.
Spaetzle recipe the vegan way
Have you tried spaetzle before? No? Then prepare yourself for an amazing treat. This easy homemade spaetzle recipe is the only one you’ll ever need and is a great alternative to rice, noodles, or potatoes. It can be made in advance, which makes preparing a meal for the whole family less stressful.
Spaetzle is the German version of Mac & Cheese! It was originally made with home-made German egg noodles and Emmental cheese. This plant-based version doesn’t need an egg (instead I use my secret ingredient kala namak salt) and you can use vegan emmetal cheese made with cashew milk! Head to this page if you are curious to learn how to make vegan cheese from scratch! You’ll be surprised at how easy it is to make vegan cheese while maintaining its authenticity. This Bavarian dish is special enough for an Oktoberfest party but so easy that you can make it every day.
Vegan Spaetzle Recipe
- 210 g spelt flour
- 40 g chickpea flour
- 240 g water
For the cheese spaetzle
- 1 Tbsp vegan butter or oil
- 1 medium size onion sliced
- 250 g spaetzle
- 30 g dried tomatoes soaked in water overnight
- 150 g plant-based milk I used coconut milk
- 80 g vegan emmental cheese grated
- 50 g vegan chashewrella cheese
- 1 tsp kala namak salt optional, you can also use sea salt
- Place the flour in a bowl and add the water. Use a wooden spoon to stir the batter until smooth. The batter should be wet, so it can drip through. Set aside for 30min.
- In a large pot pour about 2l water and bring to a boil. Turn down the heat to simmer.
- Place your spaetzle maker on top of the pot and pour about half of the batter into the sliding box. Slide it carefully and slowly from side to side so that the spaetzle will drop into the simmering water. Repeat with the remaining batter.
- After one or two minutes the dumplings will float to the top and you can transfer them to a colander.
To make the cheese spaetzle
- In a pan add the butter and onion and cook until translucent.
- Add the dried tomatoes and spaetzle and toss to combine. Season with kala namak salt.
- Add the milk and drizzle your favorite cheese on top of the spaetzle. I used vegan emmental and cashewrella cheese. Cook and toss to combine until melted.
- Garnish with fresh herbs.
I think the cheese spaetzle is even tastier after a little cooling off since the cheese gets more tasty and stretchy.
JACKFRUIT MASSAMAN CURRY made easy!
My plant-based version of Massaman curry is just as flavorful and aromatic as the traditional dish. It pairs well with rice, quinoa, noodles, or low-carb cauliflower or zucchini noodles. It is nutty, savory, fresh from the lime juice, and soothing. You can adjust the level of spice. There are several plant-based options for Massaman curry paste available in asian shops or online stores. As always I like to keep things simple so this recipe requires only 10 ingredients.
If you have never used jackfruit, this is the perfect recipe to try. Nowadays, you may get canned jackfruit at Asian stores or your neighborhood supermarket. The jackfruit adds a stringy, thick, chewy texture, absorbing the flavors of the rich, creamy sauce. This Jackfruit Massaman curry is simply phenomenal, and even fussy eaters will love it! The flavor is rich and savory, with a perfect amount of spice. I have marinated my jackfruit in soy sauce, apple cider vinegar, maple syrup, and liquid smoke overnight. This is optional but can elevate your dish to a whole new level!
You may use a variety of vegetables, making it quite flexible.
Veggies: mini corn, broccoli, green beans, red bell peppers, zucchini, bamboo shoots, baby corn, cauliflower.
Plant-based meat substitute: tofu, tempeh, seitan, jackfruit
Storing Instructions: For best results, store curry in an air-tight food container. It will last up to 5 days and up to 4 weeks in the freezer. When frozen thaw overnight in the refrigerator and reheat on the stove.
For more meal-prep ideas check out my cookbook including a 3 month program.
Jackfruit Massaman Curry
- 1 can young jackfruit
- 1 small red onion cut in thin slices
- 1 Tbsp sesame oil
- handful dried tomato soaked in water overnight
- 150 g broccoli cut in bite size florets
- 150 g cauliflower cut in bite size florets
- 1 can coconut milk full fat
- 1-2 Tbsp massaman curry paste
- fresh lime
- roasted peanuts crushed
- In a pan add the sesame oil and sauté onion until translucent.
- Add the dried tomatoes, broccoli, cauliflower, coconut milk and massaman curry paste. Stir to combine. Cover with a lid and let simmer for about 3-5 minutes or until vegetables a re soft. Then turn off heat.
- Add the fresh lime juice and serve with crushed peanuts or sesame seeds.
Cucumber Kimchi are very easy and great to prepare ahead of time plus they make a super delicious crunchy side dish for any type of meal for lunch or dinner. No need to ferment these cucumbers before you can eat them! This is an under 30 minute Cucumber Kimchi Recipe that’s fizzy and pungent just like the real thing!
This fresh cucumber kimchi recipe will get you covered with a bright red, savory, pungent kimchi that’s so good you will want to eat it all the time!
The Korean chili flakes appear to be quite spicy, however in my experience, they are not as hot as other chili flakes, like the Thai variety, for instance. Gochugaru flakes are considerably less spicy and milder. Because of this, it’s a great option for those like me who don’t like spicy food.
And if you liked this dish, you might also like sauerkraut. Check out my recipe for authentic German sauerkraut. I’ve eaten a lot of sauerkraut in my life as a German, but the best was always handmade.
Can’t wait for you to try these recipes. Love, always. xx
Kimchi Cucumber Recipe
- 10-12 pieces Pickling cucumber sliced into 4 sticks lengthwise
- 1 Tbsp Sea salt
- 2 Tbsp Tomato paste
- 3 Tbsp Gochugaru flakes korean red chili
- 3-4 Tbsp Rice vinegar
- 2 Tbsp Agave nectar or similar
- 2 Tbsp Sesame oil
- Place the cucumbers in a large container. Add the salt, combine using your hands and cover with a cloth or lid. Set aside for about 15min.
- In a mixing bowl, combine the rest of the ingredients and mix well.
- Once vegetables are wilted, pour out the water. Add the sauce to the cucumbers and combine.