for veg kitchen

This vegan spinach artichoke dip is ready in under 30 minutes, using simple ingredients. Bursting with savoury umami flavours, it makes a fantastic appetizer or snack. It&#039;s also gluten-free, dairy-free, and a great time-saving option.

Vegan Spinach Artichoke Dip

olive oil

onion

artichoke hearts ((14 ounces 400 grams))

cashews (soaked)

oz silken tofu ((or 1 cup coconut milk))

tbsp mustard (ensure vegan)

tbsp miso paste

tsp salt

tamari

lemon (juice of)

spinach (loosely packed)

vegan cheese (optional)

Preheat oven.

Preheat the oven to 180 degrees C (350 F).

Cook onion and artichoke.

Heat the olive oil in a pan or skillet over a medium-high heat. Add the onion and artichokes, cooking for 5 minutes, until softened.

Blend.

Add the soaked cashews, sautéd onions and artichokes, tofu, mustard, miso paste, salt, tamari and lemon juice to a blender or food processor. Blend until as smooth as possible.

Add spinach.

Transfer the dip back into the pan or skillet over a medium heat and add the spinach. Stir continuously over a medium heat for a few minutes, until the spinach wilts. At this stage, taste and add more salt if needed.

Bake.

If using a cast iron skillet, sprinkle the dip with grated vegan cheese and add straight to the oven. Or, you can transfer to a round baking dish, sprinkle with the cheese, and add to the oven after that. Bake for 20 minutes, until crispy and lightly browned on top.

Serve.

https://embed.mediavine.com/videos/tmq9woqp6bq3noydzykr

This vegan spinach artichoke dip is ready in under 30 minutes, using simple ingredients. Bursting with savoury umami flavours, it makes a fantastic appetizer or snack. It's also gluten-free, dairy-free, and a great time-saving option.

Soft, chewy gluten-free vegan sweet potato gnocchi! Serve with a sauce of your choice for ultimate comforting deliciousness. Oil-free and great for batch cooking and freezing.

Gluten-free Vegan Sweet Potato Gnocchi

oz sweet potato

tsp sea salt

tbsp ground flaxseed

rice flour (+ 2 tbsp)

tapioca flour

chickpea flour

Bake sweet potato

Preheat the oven to 200 degrees C/400 F and then bake the potatoes for around 45-50 minutes, until soft and caramelised.

Mash potatoes

Leave the potatoes cool until cool enough to handle and remove the skin and use this time to prepare the flax egg by sitting together ground flaxseed and water and leaving to soak for around 10 minutes. Then, mash the potato using either a potato ricer or a masher.

Combine potatoes with salt, flax egg, rice flour and tapioca flour

Add good quality sea salt and the flax egg, stirring together thoroughly. Next, combine with the rice flour and tapioca flour.

Add chickpea flour

Add the chickpea flour and knead the dough, making sure not to overdo it. You may need to add more chickpea flour than the recipe states, but don&#039;t add too much as this will result in gnocchi that are too dry.

Form dough into gnocchi

Transfer the dough to a well-floured surface and cut it into quarters. Roll a segment into a long tope and cut it into 1 inch segments, subsequently shaping them as you wish.

Cook

Bring a pot of salted water to a very light simmer. Submerge the gnocchi in the water, working in batches if necessary. Cook for 5 minutes, until they start to rise to the surface. Remove with a slotted spoon and set aside before moving onto the next batch.

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Vegan wonton soup from scratch! Make homemade dumpling wrappers, a delicious mushroom filling and flavorful umami broth for a comforting dinner, that&#039;s also freezer-friendly!

Vegan Wonton Soup Recipe

water

flour

porcini mushrooms

tbsp sesame oil

tsp black pepper

scallions

garlic (minced)

scallions (halved)

vegetable stock

oyster mushrooms

shiitake mushrooms

Pak Choi

soy sauce

sesame seeds

Mix.

Add salt to lukewarm water and mix together. Then, gradually add plain flour, and continue mixing until a dough forms.

Knead.

Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

Make the wonton wrappers

Rehydrate porcini mushrooms.

Rehydrate the porcini mushrooms by soaking them in water overnight. There&#39;s no need to drain them before making the filling.

Cook filling.

Heat sesame oil in a frying pan or work over a medium-high heat. Add the porcini mushrooms, salt, black pepper and scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.

Make the mushroom filling

Roll.

Divide it into 4 sections to make the rolling process easier, then transfer a section onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking.

Make squares.

Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares.

Shape.

Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Make the wontons

Cook scallions and garlic.

Heat sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant.

Simmer.

Add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.

Add Pak Choi.

Add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.

Add wontons.

Add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure.

Serve immediately with sesame seeds and extra scallions.

Make the broth and cook wontons

This best vegan potato salad recipe with lots of vegetables is an ideal side dish for summer! Creamy and herby, with just the right amount of tanginess, it&#039;s great for BBQs and picnics. Guaranteed to impress vegans and non-vegans alike!

Best Vegan Potato Salad Recipe

potatoes (peeled and diced)

red bell pepper

carrots

dill

cilantro

pickles (diced)

vegan mayonnaise

yeast

tomato paste

tbsp mustard

thyme

Cook potatoes.

Generously salt a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.

Prepare vegetables.

Prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.

Mix vegetables.

Drain and rinse the potatoes, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.

Add sauce.

Add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again. Serve immediately, or leave to chill in the fridge for 15 minutes.

https://embed.mediavine.com/videos/kacfn5vcdqtob5asvb9n

This best vegan potato salad recipe with lots of vegetables is an ideal side dish for summer! Creamy and herby, with just the right amount of tanginess, it's great for BBQs and picnics. Guaranteed to impress vegans and non-vegans alike!

How to make vegan falafel, that&#039;s crispy and crunchy on the outside, soft on the inside, and packed full of earthy, tangy flavour. Serve in a pita or flatbread, a salad or in a sandwich with a sauce of your choice. Gluten-free and easy to make in under 30 minutes, using simple ingredients.

Vegan Falafel (Gluten-free)

dried chickpeas (or 3 cups (2 cans) canned chickpeas)

garlic

buckwheat flour

tbsp rice flour

turmeric

tsp cumin

basil

salt

tsp smoked paprika

Soak chickpeas.

If you are using dried chickpeas, soak them in cold water for at least 3 hours, or overnight. Drain and rinse them, and pat them dry with a paper towel.

Dry chickpeas.

If using canned chickpeas, drain and rinse them, and pat them with a paper towel, making sure they are as dry as possible.

Transfer the chickpeas to a blender or food processor together with the onion, cilantro, garlic, sesame seeds, buckwheat flour, rice flour, turmeric, cumin, dried basil, salt, smoked paprika, olive oil, and lemon juice. Set aside 1/4 cup of the sesame seeds to coat the falafel. Blend on a low setting for a few seconds, until mostly smooth, but with a bit of texture left.

Scoop out around 2-3 tbsp of the mixture per falafel and shape them using your hands. If they stick, dip your hands in a little bit of flour before shaping. Dip the falafel in the sesame seeds on both sides and lay them out on a flat surface.

Fry.

To fry: To make fried falafel, heat a thin layer of olive oil or avocado oil in a large flat pan or skillet. Add the falafel to the pan, working in batches if necessary - it&#039;s important not to overcrowd the pan. Fry for around 2-3 minutes on one side, then flip and fry for 2 minutes more, until crispy and browned.

To bake: If you want to make baked falafel, preheat the oven to 180 degrees C (350F) before blending. Lay out the falafel on a large baking tray lined with parchment paper. Bake in the preheated oven for 25 minutes, flipping half way through.

https://embed.mediavine.com/videos/vzvrsniucgndl4nsvnjq

How to make vegan falafel, that's crispy and crunchy on the outside, soft on the inside, and packed full of earthy, tangy flavour. Serve in a pita or flatbread, a salad or in a sandwich with a sauce of your choice. Gluten-free and easy to make in under 30 minutes, using simple ingredients.

Top 5 for veg kitchen recipes from across the web

The most viewed for veg kitchen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Spinach Artichoke Dip

Gluten-free Vegan Sweet Potato Gnoc...

Vegan Wonton Soup Recipe

Best Vegan Potato Salad Recipe

Vegan Falafel (Gluten-free)

Top 5 for veg kitchen recipes from across the web

The most viewed for veg kitchen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Spinach Artichoke Dip

Gluten-free Vegan Sweet Potato Gnoc...

Vegan Wonton Soup Recipe

Best Vegan Potato Salad Recipe

Vegan Falafel (Gluten-free)

The most viewed for veg kitchen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine