From Crispy Carrot Patties to the Veggie Burger, here are all the vegan staples you should know how to cook.
1-Crispy carrot patties :
Usually the best meals out there are cheap and made with ingredients found at home. The same story is with these amazing carrot patties. I had a can of beans, a couple of carrots and some flour. Add some seasoning and you have a pile of those delicious crispy patties! And of course, you can always change the herbs and spices in this recipe to meet your taste. Happy cooking!
13 – 15 medium patties
Preparation time: 30 minutes.
2 large carrots (about 2 cups grated carrots)
14 oz / 400 g canned beans (I used white beans) or chickpeas
3/4 tsp dried rosemary
3/4 tsp dried thyme
1/2 tsp ground cumin
1/2 tsp curry powder
1 tsp salt
1/2 cup / 80 g whole wheat flour or even oat flour.
oil for cooking (I use sunflower oil)
Wash the carrots (no need to peel) and grate them with a larger grater. Add drained and rinsed beans, finely chopped onion and all the herbs and spices. Massage and pinch with your hands, until the beans are crushed and all the ingredients are mixed. Add the flour and massage a little bit more. Heat up some oil in a pan. Form good round patties and cook on both sides till crispy. Serve on a sandwich, in a burger or in pasta, rice, mashed potatoes or buckwheat for example.
2-Santa Fe Quinoa Stuffed Peppers:
You may have seen these Stuffed Peppers before when Vegan Huggs just started out. I love the original recipe, but I wanted to simplify things and cut down the cooking time.
Less time in the kitchen sounds more appealing these days. Don’t you agree? Less time doesn’t mean less satisfying, and these stuffed peppers are just as enjoyable. Trust me!
1 cup dry quinoa, rinsed
6 large bell peppers, assorted colors
1 1/2 tablespoons olive oil (or preferred oil)
1 medium onion, diced
8 oz mushrooms, chopped
3-4 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons chili powder
3/4 teaspoon smoked paprika
1/4 teaspoon cinnamon
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sea salt, more to taste
fresh cracked pepper to taste
2 cups vegetable broth, low sodium
1 cup corn, fresh or frozen
1 15 oz can black beans, just rinsed and drained
To Prepare Peppers:
Preheat oven to 400 °F.
Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds.
Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet (lined with parchment paper) Roast until peppers are slightly tender, about 15 minutes. Remove from the oven and set aside.
To Prepare Stuffing:
While the peppers are cooking, start making the stuffing. In a medium pot, add the quinoa to 2 cups of low-boiling water (add a pinch of salt). Put the lid on top. Cook till liquid is gone and quinoa is fluffy. This usually takes about 15 minutes to cook. Remove from heat and fluff with a fork. Set aside.
Heat oil in a big skillet, atop medium heat. Add onion and sauté until translucent, about 3-5 minutes.
Add mushrooms and garlic, sauté till mushrooms are softened, about 4-6 minutes.
Add the tomato paste and spices, cook for 1-2 minutes. Stir often.
Add the vegetable broth and bring to a simmer for 1-2 minutes.
Add cooked quinoa, beans and corn. Combine well. Taste for seasoning and add more as needed. Cook for another 5-8 minutes, until liquid, has cooked down. Stir often. Remove from heat and set aside.
Divide stuffing mixture evenly among peppers, gently packing it down and making sure to fully fill each pepper. Place them upright on a large rimmed baking sheet (lined with parchment paper or foil). Leave 1-inch between each pepper. Bake until quinoa is lightly browned and crispy on top, about 15-20 minutes.
3-Magic Garlicky Tofu:
An unbelievably delicious tofu stir-fry, made with an easy baked tofu recipe and tossed with the most heavenly garlic black pepper sauce.
For the baked tofu:
Tofu: One block of tofu, either firm or extra-firm. I also strongly recommend buying organic tofu, if it’s available.
Oil: Olive oil, or whatever your preferred cooking oil may be.
Cornstarch: This is the magic ingredient that helps make tofu (as well as many other foods) extra-crispy in the oven.
Garlic Powder, Salt, and Black Pepper: Just some simple seasonings.
For the garlicky black pepper sauce:
Red onion: Or Ottolenghi used shallots; either will work.
Garlic: Yes, this recipe calls for loads of garlic. Yes, I 100% recommend using it all.
Jalapeño: Or Thai bird chiles, whichever kind of chile you happen to have on hand. I’ve made it with both.
Butter or cooking oil: If you are not making this vegan, I love the extra flavor of the butter. But if you are going dairy-free, you can substitute vegetarian butter or your preferred cooking oil.
Soy sauce, maple syrup, ginger, cornstarch, and water: To form the base for the sauce, thickened slightly with cornstarch.
Freshly ground coarse black pepper: Keywords: freshly-ground and coarse, which makes this recipe wonderful. If you only have the pre-ground fine black pepper that comes in traditional shakers, you will need to use considerably less pepper. (In that case, start small and add to taste.)
Toppings: We love this with lots of thinly-sliced green onions and toasted sesame seeds.
- Prepare your baked tofu according to recipe instructions.
- Meanwhile, as your baked tofu (above) is draining and baking, prepare all of your ingredients for the black pepper sauce. In a little bowl, whisk together water, soy sauce, maple syrup, black pepper, cornstarch, and ground ginger until combined. Set aside.
- In a large sauté pan, heat the butter (or oil) over medium-high heat until melted. Add the red onion and jalapeño, and sauté for 4-5 minutes, or until softened, stirring occasionally. Add the garlic and sauté for 2 more minutes, or until fragrant, stirring occasionally.
- Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until the mixture reaches a simmer and then thickens.
- Remove pan from heat. Add in the baked tofu, and toss till it is evenly coated in the sauce.
- Serve warm, garnished with lots of toppings as desired.
4-Vegan Chocolate Chip Cookies:
The Best Vegan Chocolate Chip Cookies. Palm oil-free! Gluten-free option. Easy Classic Chocolate Chip Cookies that are suitable for the holidays, bake sales and gifting. Perfectly Crisp and Soft. Vegan Nut-free Soy-free Palm oil-free Recipe.
1/2 cup (109 ml) solid not melted organic refined coconut oil on the scant side
1.5 tablespoons ground flax seeds mixed with 4.5 tablespoons water let sit for 5 mins until smooth and creamy
1/2 cup (110 g) brown sugar
1/4 cup (50 g) organic unrefined sugar-fine sugar or blend to make the powder
1/4 teaspoon (0.25 teaspoon) heaped fine sea salt
1/2 teaspoon (0.5 teaspoons) baking soda
1 teaspoon baking powder
2 tsp organic vanilla extract
1 1/4 cups (156.25 g) flour I use unbleached white flour
1 cup (180 g) vegan fair trade palm oil-free chocolate chips and pieces
- Preheat the oven to 350 degrees F / 180ºc. Line a large baking sheet with parchment.
- Add all ingredients coconut oil through vanilla extract to a stand mixer and beat till light and fluffy. Or add a bowl and beat with a handheld beater until fluffy.
- Add 1 cup flour and mix in. Add 1/4 cup flour and mix in. Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You don’t want a crumbly dryish mixture, Just add enough to get to somewhere between a stiff batter and soft dough.
- Add the chocolate chips and fold in well.
- Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.
- Bake for 10 minutes or until just slightly golden.
- Remove from oven and “cookie slam” on a solid heatproof surface for the wrinkled cookie appearance.
- Let cool on baking sheet for 2-3 minutes. Transfer to a cooling rack and let cool for another 3-5 minutes. The cookies set up while they cool. Try to share it with everyone. Store on the counter for the day, and in a closed container for up to 3 days.
5-Best Veggie Burger:
This is a go-to burger recipe and by far the best veggie burger recipe! The burgers go well with a variety of toppings and hold together very well, so they can be grilled. These burgers are hearty, satisfying and flavor-packed
1/4 cup ground flax
1/2 cup water
3 cups cooked black beans (2 15-oz cans, drained and rinsed)
1 cup cashews*
1 1/2 cups cooked brown rice
1/2 cup chopped parsley
1 1/2 cups shredded carrots
1/3 cup chopped green onions
1 cup bread crumbs*
2 tablespoons smoked paprika
1 tablespoon chili powder
1-2 teaspoons salt, to taste!
- In a little bowl, combine the ground flax and water. Give it a little stir and set aside.
- In a large bowl, add the drained and rinsed black beans. Mash with a potato masher (or fork) until most of the beans are a paste. Leave about 1/4 of the beans whole.
- Place the cashews in a food processor, and pulse until they are breadcrumb size, NOT a powder. It’s okay if a few larger pieces remain. Add to the bowl with the beans.
- Now add the flax/water mix and all the remaining ingredients. Mix very well with a large wooden spoon.
- Using about 1/2 cup per burger, shape into burger patty shapes about 3/4 inch thick.
To cook- Stovetop:
Add 2-3 tablespoons of oil on the stove over medium heat. Add 4 patties at a time and cook until gold and crispy on one side, about 4 minutes.
Carefully flip the burgers and cook for 3-4 more minutes. Transfer to a paper towel-lined plate.
To cook- Bake:
Preheat the oven to 350 degrees F and line a baking sheet or 2 with parchment paper. Place the patties on the pan(s) and bake for 20 minutes. Flip, bake for 15 more minutes. Remove from the oven.
To cook- Grill:
For easier grilling, refrigerate the patties for at least 30 minutes. Heat the BBQ to medium-high, brush the patties with oil and cook for about 4 minutes on each side.
Serve on hamburger buns and any burger fixings you love! Go with the classic: vegan mayo, ketchup, mustard, pickle slices, lettuce, tomato, and onion. Or get creative: barbecue sauce, Sriracha vegan mayo, avocado, and arugula, etc.