Apple Fries with Vanilla Whipped Cream {Vegan} | The Veg Life


Apple Fries with Vanilla Whipped Cream {Vegan} | The Veg Life

Thursday Sep 25 @ 06:04am

One Bowl Vegan Funfetti Cupcakes at Minimalist Baker


One Bowl Vegan Funfetti Cupcakes at Minimalist Baker

Sunday Sep 21 @ 04:56pm

A Guide to Tofu: xx


A Guide to Tofu: xx

Saturday Sep 20 @ 10:25pm


A Trio of Almond Cheeses

Saturday Sep 20 @ 06:43pm

Vegan Gluten Free Banana Pancakes


Vegan Gluten Free Banana Pancakes

Saturday Sep 20 @ 08:50am


Vegan Pumpkin Brownie Round Up

Fudgy Pumpkin Brownies (GF/6 ingredients)

Vegan Pumpkin Swirl Brownies

Chocolate Pumpkin Pie Brownies (GF/SF)

Pumpkin Brownies (2 ingredients)

Pumpkin Pie Brownie

Pumpkin Pie Brownie ‘Cupcakes’

Whole Wheat Pumpkin Chocolate Brownies

Vegan Pumpkin Brownie Bars (GF/SF)

Vegan Pumpkin Brownies

Vegan Pumpkin Brownies (GF)

Saturday Sep 20 @ 08:48am


Making crunchy tofu and veggie rice rolls: spinach, carrot, cucumber, red bell pepper, baked sriracha & soy sauce tofu, green onion and sesame seeds.

Friday Sep 19 @ 05:34pm


Vegan Pumpkin Bread Round Up

Vegan Pumpkin Currant Bread

Oatmeal Pumpkin Bread for Fall

Pumpkin Loaf

Chocolate Chip Pumpkin Loaf

Cinnamon Swirl Pumpkin Bread (GF)

Iced Vegan Pumpkin Nog Bread

Pumpkin Spice Loaf with Maple Glaze

Friday Sep 19 @ 05:28pm


Vegan Tofu Steak Round Up

BBQ Tofu Steaks

Baked Tofu Steaks with Mushroom Gravy

Citrus-Tamari Tofu Steaks with Warm Satsumas & Rosemary (9 ingredients)

Grilled Breaded Tofu Steaks with Spinach Salad & Tomato Flaxseed Bread

Teriyaki Beer Marinated Tofu Steaks & Vegetable Skewers

Barbecued Tofu Steaks, Sesame Soba Noodles & Quick Carrot & Cucumber Pickle

Sumac Ginger Tofu with Quinoa, Broccoli & Mushrooms

Monday Sep 15 @ 05:57pm



Vegan Soba Noodle Round Up

Soba Noodle Bowl

Soba Noodles with Tofu, Broccoli & Carrots

Vegan Spring Soba Noodle Bowl

Simple, Salty, Sweet & Nutty Broccoli Soba

Teriyaki Soba Noodle Bowl (GF)

Cold Cucumber Soba

Kitsune Soba

Soba Noodles with Roasted Tomatoes & Kale

Soba Noodles with Bok Choy & Garlicky Miso-Tahini Sauce

Roasted Zucchini & Soba Noodle Summer Rolls (GF)

Monday Sep 15 @ 02:31am


Vegan breaded / Crispy tofu *~*

Saturday Sep 13 @ 11:03pm


Vegan Barbecue/Grilling Sides Round Up

Vegan Creamy Potato Salad

Vegan BBQ Baked Beans (GF)

Charred Corn On the Cob with Thai Chili-Lime Mayo

Baked Dill Mac n Cheese with Spicy Sausage

Vegan Deviled Eggs

Creamy Vegan Coleslaw with Bean Mayo (GF)

Grilled Vegetable Stack with Homemade Lemon Hummus (GF)

Macaroni Salad


Cherry Chipotle Barbecue Meatballs

Thursday Sep 11 @ 01:48am


Vegan BLT Round Up

Vegan BLT Sandwich with Maple Tempeh Bacon

Vegan BLAT’s: Lettuce, Tomato, Avocado & Crispy Smoked Mushroom Sandwiches

Spicy Vegan BLT

Amazing Vegan BLT with Easy Tofu Bacon

Vegan BLT with Coconut Bacon

Vegan Tempeh BLT

TLT Sandwich

Vegan BLT

Vegan BLTA Sandwich

Vegan BLT with Avocado

Wednesday Sep 10 @ 08:43am


Resources for eating vegan on a budget!

Wednesday Sep 10 @ 08:28am


Kid Cassidy Coconut Stew

Named for a race horse, who died, because I am a terrible vegan with a terrible sense of humour. Tofu is the vegan horse meat. There must be a million horse meat jokes already out there, I’m just adding (very belatedly) to the fray. Fuck you, zeitgeist.

And when I saw ‘stew’, I really mean noodle soup. But there yeh have it. This is creamy without taking too much of a fat hit from the coconut milk. The recipe takes about 20 minutes, including all prep and uses one pot, a bowl and a chopping board (or destroy your kitchen counters like me!) You can eyeball quantities or use a measuring jug / cup like a real person. Pah.

- per person - 

2 tsp soy sauce
50ml coconut milk
200 ml stock
1 tbs red thai curry paste
1 tbs siracha
70g firm silken tofu (no need to press), cubed
Handful broccoli, in small florets
Handful frozen peas
100g udon noodles
2 big handfuls of lettuce, shredded
2 scallions, in 3cm batons
Juice of half a lime
To Serve: Chilli flakes and more lime juice (optional)

Put the pan on high high. Chop and add the scallions. Sear them until just turning colour, moving frequently. This will only take about a minute. Remove the scallions. Lower the heat a little (to medium-high). Add the curry paste and cook in the pan for a minute, flattening and mushing into the base. Add a few tablespoons of stock and dissolve the paste in it. Then add the rest of the stock, coconut milk, soy sauce and siracha. Return to a high heat. Prepare the other vegetables while you wait for it to come to the boil. When it’s boiling, add the broccoli and peas. Leave to simmer for five minutes. Then add the tofu and udon. Cook for another three minutes. Pour into a bowl and mix through the lettuce, scallions and lime juice. Add chilli flakes if you wish, and more lime juice to taste.

hummus and spuds

Monday Sep 8 @ 11:06pm

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