4 Easy Recipes To Help You Go Vegan

Roasted Red Pepper Vegan Mac 'N' Cheese

Ingredients
for 2 servings

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
¾ cup raw cashew, soaked in water for two hours
1 red pepper, roasted
2 tablespoons nutritional yeast
1 tablespoon tomato paste
1 ½ tablespoons cornstarch
½ teaspoon salt
½ teaspoon smoked paprika
1 teaspoon ground mustard
½ teaspoon turmeric
2 cups vegetable broth
8 oz dry pasta, cooked
smoked paprika, to serve

Preparation

1. In a medium-sized pot or dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until semi translucent.
2. Add the garlic and cook for 2-3 minutes.
3. Transfer onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth, and blend until smooth.
4. Transfer sauce back into pot and cook until thickened, about 5 minutes.
5. Add pasta to the pot and stir until sauce is evenly distributed.
6. Top with smoked paprika and serve immediately.
7. Enjoy!

Tofu “Egg” Breakfast Sandwich

Ingredients
for 2 servings

1 tablespoon olive oil
7 oz tofu
2 tablespoons soy sauce, divided
½ teaspoon garlic powder, divided
¼ teaspoon turmeric, divided
¼ cup vegan mayonnaise
¼ cup ketchup
2 hashbrowns, cooked
2 ciabatta rolls
sliced tomatoes, to serve
sliced avocado, to serve

Preparation

1. Remove tofu from package and drain. Wrap the tofu in paper towels and cover with a couple heavy books. Let sit for 10 to 15 minutes to remove excess water.
2. Cut tofu in half, reserving one half for a future recipe. Slice into 4 rectangles.
3. Add olive oil to pan over medium heat. Add the tofu rectangles, 1 tablespoon soy sauce, ¼ teaspoon garlic powder, and ⅛ teaspoon turmeric, and let brown for 3 to 4 minutes before flipping over. Repeat on other side with other half of seasonings.
4. When both sides are browned, transfer tofu to plate.
5. To make sauce, combine vegan mayo and ketchup in small bowl.
6. Assemble sandwiches by coating ciabatta roll with sauce, then stack on 1 hashbrown, tofu “eggs” sliced tomato and sliced avocado.
7. Repeat with remaining ingredients.
8. Enjoy!

Vegan Pulled Jackfruit

Ingredients
for 4 servings

20 oz young green jackfruit, 2 cans, in brine or water
1 tablespoon olive oil
½ yellow onion, sliced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon pepper
1 cup vegetable stock
¾ cup vegan bbq sauce
red onion, sliced, to serve
tomato, sliced, to serve
lettuce, to serve
burger bun, to serve

Preparation

1. Preheat your oven to 400ºF (200ºC).
2. Drain and rinse the jackfruit, then cut the jackfruit into smaller pieces, removing the core.
3. Add the olive oil, onions, garlic, salt, and pepper to a large frying pan or skillet over medium-high heat. Sauté until the onions are tender and become translucent.
4. Add the jackfruit, chili powder, paprika, cumin, liquid smoke, salt, pepper, and liquid smoke, and stir.
5. Add the vegetable stock, cover, and cook another 10-15 minutes, until the jackfruit is soft enough that it can be mashed.
6. Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
7. Spread an even layer of pulled jackfruit across a parchment paper-lined baking sheet.
8. Bake for 25 minutes.
9. Remove from oven and pour over the vegan BBQ sauce and stir to combine.
10. Place back in the oven for 10 more minutes.
11. Build your burger, top with dressings of your choice.
12. Enjoy!

Vegan Chocolate Chip Cookies

Ingredients
for 10 servings

½ cup sugar
¾ cup dark brown sugar, packed
1 teaspoon salt
½ cup refined coconut oil, melted
¼ cup non-dairy milk
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking soda
4 oz vegan semi-sweet chocolate, chunks
4 oz vegan dark chocolate, chunks

Preparation

1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
4. Fold in the chocolate chunks evenly.
5. Chill the dough for at least 30 minutes.
6. Preheat oven to 350°F (180°C).
7. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
8. Bake for 12-15 minutes, or until cookies just begin to brown.
9. Cool completely.
10. Enjoy!