Vegan Singapore Noodles

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Vegan Singapore Noodles

 

 

Vegan Singapore Noodles

Singapore Noodles simplified to just 10 ingredients and 30 minutes! Add tofu for extra protein and texture. The perfect satisfying, plant-based meal!

Course Main Course
Keyword asian, cuisine, dinner, easy, flavours, healthy, noodles, quick, simple, singapore, stir fry, vegan, veganism, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 342 kcal

Ingredients

Sauce

  • 2 cloves garlic minced
  • 2 tbsp tamari or soy sauce
  • 1-2 tbsp coconut sugar to taste
  • 1 large lime juiced

Noodles

  • 6 ounces thin rice noodles
  • 2 tbsp roasted sesame oil divided
  • 1/4 white or yellow onion thinly sliced
  • 3/4 red bell pepper thinly sliced
  • 12 whole snow peas
  • 1 tbsp tamari or soy sauce
  • 4 tsp curry powder

For Serving (Optional)

  • 8 ounces extra firm tofu pressed dry and cubed
  • sriracha or garlic chilli sauce
  • 2 stalks green onion thinly sliced

Instructions

  1. Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
  2. In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
  3. Heat a large skillet over medium-high heat. Once hot, add half of the toasted sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
  4. Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir (amounts as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes, then remove from pan and set aside.
  5. To the still-hot skillet, add remaining sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), cooked rice noodles, sauce, and remaining 2 tsp curry powder (amount as original recipe is written // adjust if altering batch size). Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
  6. Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
  7. Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
  8. Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.

  9. See notes if adding tofu!

Recipe Notes

*To add tofu, double the amount of sauce. Then pour half into a separate mixing bowl. Add 1 extra Tablespoon coconut sugar and whisk thoroughly to combine. Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F (204 C) oven for 30-32 minutes, or until golden brown and crispy. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce. Sauté for 3-4 minutes, stirring frequently, until sauce has absorbed and the tofu is very hot and somewhat glazed. Remove from pan and set aside, then continue with recipe as instructed. Add tofu back in with vegetables in step 7.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

for original source click here


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Vegan Mexican Inspired Rice

Mexican Inspired Rice (Vegan!)

"What do vegans even eat? Grass or something?" I'm not even a vegan, but I have heard many people say this before. Irony is, there are millions of vegan recipes out there (that DON'T include lawn clippings). Take this Mexican Inspired Rice for example.Simple,packed with tons of flavour, and extremely delicious. Take THAT vegan-teasers!

Course Main Course
Cuisine Mexican
Keyword cuisine, dish, easy, free, inspired, leftovers, meal, mexican, mexico, recipe, recipes, vegan, veganism, vegetables, vegetarian, vegetarianism
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 200-300 g brown rice
  • olive oil
  • 1 red pepper
  • a handful of mushrooms
  • tin of black beans
  • tin of sweet corn
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chilli
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper
  • 2 tbsp nutritional yeast (substitute for cheese)
  • lime
  • avocado
  • handful of coriander

Instructions

  1. Cook the rice according to packet instructions, or use some leftover rice (Left over rice actually tends to taste a little better!)

  2. Chop up your vegetables and add to a pan over medium heat with a drizzle of oil. Fry until softened.
  3. Add in the cooked rice, black beans, sweetcorn, tomato puree, spices and nutritional yeast and mix together.
  4. Add in a splash of water, stir and cook until heated through.

  5. Serve with more nutritional yeast, lime juice, avocado and coriander.
  6. Bon appetit!

Recipe Notes

  • I used red peppers and mushrooms as an example in this recipe, but use whatever vegetables you have leftover in the fridge, as well as the beans you have sitting in your cupboard.
  • Works best with leftover rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: Click here for original


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Vegan Brownies!

 

Vegan Brownies!

These vegan brownies are easy and fun to make! Me and my friend tried this recipe out at her house, and it was a huge success. So ditch that pre-made brownie batter and try this out yourself ,you might just be a professional brownie maker without even knowing it.

Course Dessert
Cuisine American
Keyword brownie, brownies, chocolate, cocoa, coconut, dessert, flavor, healthy, recipe, recipes, vegan, vegetarian
Cook Time 20 minutes

Ingredients

  • 110 g plain flour
  • 20 g cocoa powder
  • 3/4 tsp baking powder
  • 10 g desiccated coconut
  • 80 g brown sugar
  • 50 g golden syrup
  • 120 g soy milk
  • 15 drops vanilla extract

Instructions

  1. To begin with, preheat the oven to 180°C (360°F).
  2. Sift the flour, the cocoa powder, and the baking powder into a bowl.

  3. Add the coconut, the sugar, the syrup, the milk and the vanilla into the bowl, and whisk the ingredients to combine them, and complete the batter.
  4. Pour the batter into a greased 20 centimetres (8 inches) round pan, and bake the brownies for 20 minutes in the preheated oven, remembering to rotate the pan halfway through the cooking time.
  5. Before removing the brownies from the oven, pierce them with a toothpick to ensure that they are cooked. If they are, the pick will come out dry and with no mixture on it.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Original source= Vegan Society