Tagged: vegan cheese

Breakfast Scramble

Dietary: Vegan | Sugar-free
Serves: 2-3 | Prep time: 10 mins | Cooking time: 10 mins | Ready in: 20 mins
Source: nowheynocow.com

INGREDIENTS:

  • OILS
  • 1 tbsp olive oil
  • SOYS
  • 1 package firm tofu, drained | 1/4 cup shredded vegan cheese (optional)
  • ONIONS
  • 2 garlic cloves | 1 onion, diced
  • VEG
  • 1 cup  broccoli, chopped | 1 cup baby spinach | 3 mushrooms, sliced 2 spring onions, chopped
  • HERBS, SPICES
  • 2 tbsp fresh parsley, chopped | 1 tsp fresh thyme leaves | 1/2 tsp turmeric | 1/2 tsp cumin | 1/2 tsp paprika | cayenne pepper, dash | pepper, to taste
  • MINERALS
  • salt, to taste
  • OPTIONAL
  • sliced avocado | hot sauce | ketchup | salsa.

METHOD:

STEP 1: Steam the broccoli. In a separate frying pan, heat the oil over medium heat and add the onion and garlic. Cook until the onions begin to turn translucent, stirring occasionally, then add the mushrooms.

STEP 2: Add the drained tofu breaking it up into a crumble. Add the spinach, steamed broccoli, herbs, and spices, and keep stirring everything to combine. The spinach should start to wilt.

STEP 3: Add the shredded cheese and stir it until it melts, remove from heat and sprinkle with green onions. Serve with optional condiments if desired, I recommend salsa and avocado!

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Traditional Style Shepherd’s Pie

Traditional Style Shepherd’s Pie

Dietary: Vegan | Sugar-free
Serves: | Prep time: 20 mins |Cooking time: 25 mins |Ready in: 45 mins
Sourced and adapted from: allrecipes.com

Ingredients:

450 g potatoes, peeled and chopped
15 g vegan butter
60 ml almond milk
120 g shredded vegan cheese
sesame oil
2 garlic cloves, minced
1 large onion
5 stalks celery
450 g frozen mixed peas and carrots
2 tomatoes, coarsely chopped
450 g vegan mince
salt, pepper and herbs, to taste

Method:

  1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
  2. While potatoes are boiling, heat the sesame oil in a large skillet over medium heat, and cook and stir the garlic, onion, carrots, celery, frozen peas, tomato and vegan mince until softened (10 minutes). Stir in the herb seasoning, salt and pepper.
  3. Whilst the mix is simmering, add soy milk and butter to cooked potatoes, and whip until smooth and creamy.
  4. Spread the shepherds pie mixture into the bottom of a baking dish, top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the soy cheese.
  5. Bake in the preheated oven (180°C) until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.