plant based dinner

The best veggie stir fry out there! This stir fry vegetables with homemade teriyaki sauce is a favorite tasty and easy vegetarian recipe.

Teriyaki Vegetable Stir Fry

recipe homemade teriyaki sauce

tempeh

broccoli

bell peppers: red,

ginger root, minced

green onions

sesame oil

Kosher salt

Sesame seeds,

Make the rice according to How to Cook White Rice, How to Cook Brown Rice, or Instant Pot Rice.

Thinly slice the tempeh into rectangles. Cut the broccoli into florets. Dice the peppers into large chunks. Peel and mince the ginger. Thinly slice the green onion.

In your largest skillet, heat 1 tablespoon sesame oil over medium high heat. Add the tempeh in a single layer, sprinkle with a few pinches kosher salt, and 2 to 3 minutes per side until lightly browned. Remove from the pan.

Add 1/2 tablespoon sesame oil to the same skillet. Add the broccoli and a few pinches kosher salt. Cook, stirring constantly, for 1 minute. Add 1/2 cup water and continue to saute; when the water cooks out (about 1 minute), add the ginger, peppers, green onion, and another pinch of kosher salt. Saute until the vegetables are just tender, about 3 to 5 minutes.

Turn off the heat. Add the tempeh and teriyaki sauce and stir together until everything is coated with sauce. Taste and add a pinch or two of kosher salt as desired. Garnish with sesame seeds and serve with rice.

Thank you Sonja and Alex for sharing such great recipe…. Not only was it fast and easy to prepare, it got higher praises from both my husband and son in the form of kisses for the cook (me 🥰). I used your teriyaki sauce as a marinate for my tofu before stir frying with mixed veggies 😋 . I will definitely be making this many, many times again. Greetings from Germany. ★★★★★

Creamy Vegan Pesto Cannelloni Recipe

onion ((finely diced))

garlic (finely chopped))

carrot ((finely diced))

courgette ((finely diced))

mushrooms ((finely diced))

tomato puree

red wine

tomatoes

stock powder

maple syrup ((or agave))

Salt and pepper ((to taste))

You can use lasagne sheets if you prefer ((layer in the usual way))

approx. tubes dry cannelloni

If you’d

tbsp plain flour

500 ml unsweetened soya milk

Dijon mustard

½ tsp ground or freshly grated nutmeg

yeast ((optional))

pesto

cheese

Greek Style ((grated

tbsp Parmesan Alternative

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

In a large wok or saucepan, fry the onion in a little oil until lightly golden.

Add the courgette, carrot and mushrooms and fry for a further 5 minutes, stirring frequently.

Add the garlic and fry for a further minute.

Stir in the tomato puree, red wine, tinned tomatoes, syrup (or sugar) and stock. Bring to the boil, turn down the heat and simmer for around 20 minutes. Set aside and leave to cool slightly.

Mince

Using a medium saucepan, melt the spread on a low heat.

Take the saucepan off the heat and stir in the flour until you have a paste.

Return the pan to the heat, turn up to medium and very gradually add the soya milk, stirring continuously to avoid lumps.

Once the sauce has thickened, add the mustard, nutmeg and optional extras. Use a balloon whisk to get rid of lumps if necessary.

Try the sauce and add salt to your taste. Stir through the pesto (bought or homemade). Set aside.

Béchamel

Using a baking tray (12″x10″x2″ approx.), pour half of the bechamel and spread evenly accross the bottom of the tray.

Stuff the cannelloni with the mince mixture using a teaspoon and line them up over the bechamel layer until the tray is completely covered.

If you have any leftover mince then add another layer over the cannelloni tubes. The rest you can freeze to make a spag bol.

Pour the remaining bechamel over the top and spread evenly. Top off with the cheese of your choice.

Cover the top of the dish in foil and place in the oven.

Cook for 30 minutes, remove the foil and place back in the oven for another 15 minutes.

Serve with fresh basil, toasted pine nuts, garlic bread and salad. Enjoy

Assembly

Sick of the usual veggie burgers? These Tofu Burgers are here for you! 🍔🥕Made with just 5 basic ingredients (plus a couple of spices and herbs), these plant-based patties are incredibly tasty, high in protein and fiber, and super quick to make!

Tofu Burgers with Veggies

potatoes

block tofu

carrot

zucchini

onion

corn

yeast (optional)

paprika powder

tsp sea salt

tsp black pepper

oregano

olive oil

Boil the potatoes, remove the excess water and let them cool down.

Heat a pan and cook the celery, carrot and onion (finely diced)  with a tablespoon of olive oil for a couple of minutes, or until lighly golden.

Drain the excess water from the tofu (ideally, pat it with a clean towel), crumble it in small pieces and add it to the pan with the veggies.

Cook everything for a couple of minutes at medium heat, and add the salt. Let everything cool down.

In a food processor, add the tofu and veggies, the potatoes, the 3 tbsp of breadcrumbs (or corn starch), the nutritional yeast and all the herbs and spices. Add more salt if needed. Blend everything until obtaining a well combined, yet firm mixture. (if the mixture is too soft, add more breadcrumbs. If it&#39;s too firm, some plant-based milk).

Create 4 burgers and roll them into the remaining breadcrumbs on both sides.

Cook them in a pan with two tablespoons of olive oil for a couple of minutes, or until they have formed a crust on the outside.

Alternatively, cook them in the oven at 338°F (or 170°C) for about 10-15 minutes.

Serve them with some veggies, some slices of bread (or a multi-grain bun) and the sauces of your liking!

Crispy smashed potatoes, creamy dairy-free tzatziki, and Mediterranean veggies and chickpeas for a fresh, satisfying salad.

Greek-Style Crispy Potato Salad with Tzatziki

lb baby potatoes

oz cherry tomatoes (chopped in half)

red bell pepper (diced)

chickpeas (cooked)

cucumber (small, diced)

kalamata olives (pitted and chopped)

cucumber (small)

plain dairy-free yogurt (I used soy)

dill (finely chopped)

tbsp hemp seeds (optional)

garlic (minced)

lemon juice

sea salt flakes (to taste)

black pepper (to taste)

Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking them with excess water. Bring to a boil and cook for about 20 minutes, adjusting slightly depending on potato size. Test doneness by piercing with a fork. Drain and allow to cool completely. (I usually do this a few hours before starting the recipe so they are well cooled.)

Crisp the potatoes (air fryer): Lay out a piece of parchment paper and spread the potatoes on it. Using a sturdy mug or glass, smash the potatoes flat. Brush or spray them with olive oil. Air fry for 20 minutes at 200°C (fries setting on the air fryer). See notes for the oven option.

Prepare the tzatziki: Grate the cucumber and squeeze out excess water with a clean cloth. In a medium bowl, combine yogurt, grated cucumber, dill, garlic, hemp seeds, and lemon juice. Season with salt and pepper.

Assemble: In a large salad bowl, add the tzatziki, cherry tomatoes, red bell pepper, chickpeas, olives, and crispy potatoes. Serve right away while the potatoes are warm and crispy.

If you can't find (or simply don't want to pay for) vegan yogurt, silken tofu works great! I added a teeny-tiny bit of citric acid to compensate for the loss of tanginess.

Delicious! I added some blanched green beans as I had some in the crisper that needed to be used. After two weeks of being on the road it was so nice to fill my belly with something so nutritious and tasty.

Such a nice flexible recipe. I made it so it felt like a hybrid of a healthy Caesar salad and creamy potato salad.

This was really delicious. The whole family enjoyed it will definitely make it again. Swapped some potatoes for sweet potatoes - I’ve made something similar to this before but this one wins hands down! Thank you

Absolument délicieux !  Fresh, tasty, perfect! :)

You’re going to love this Greek-Style Crispy Potato Salad with Tzatziki recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!

https://www.youtube.com/watch?v=YDNLInXZDBE

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Check out this recipe and many more on our blog at plantbaes.com (or visit https://plantbaes.com/greek-style-crispy-potato-salad-with-tzatziki/) 💕

Recipe
Serves 2
Ingredients:
Salad
- 1 lb (450 g) baby potatoes
- 1 tbsp (15 ml) olive oil
- 7 oz (200 g) cherry tomatoes, chopped in half
- 1/2 red bell pepper, diced
- 1 1/2 cups (245 g) chickpeas
- 1 small cucumber, diced
- 15 kalamata olives, pitted and chopped

Tzatziki-style dip
- 1 small cucumber
- 1 cup (240 g) thick dairy-free yogurt
- 1/4 cup (12 g) fresh dill, finely chopped
- 2 tbsp hemp seeds
- 1 garlic clove, minced
- 1 tbsp (15 ml) lemon juice
- sea salt flakes, to taste
- freshly ground black pepper, to taste

Instructions:
1. Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking up excess water. Bring to a boil and cook for about 20 minutes, adjusting slightly depending on potato size. Test doneness by piercing with a fork. Drain and allow to cool completely.
2. Crisp the potatoes (air fryer): Preheat the air fryer to 400°F (200°C). Lightly brush or spray the basket with olive oil. Place the cooled potatoes in the basket in a single layer. Using a sturdy mug or glass, gently smash the potatoes flat. Generously brush or spray with olive oil. Air fry for 15–20 minutes, flipping or shaking the basket halfway, until golden and crispy.
3. Prepare the tzatziki: Grate the cucumber and squeeze out excess water with a clean cloth. In a medium bowl, combine yogurt, grated cucumber, dill, garlic, and lemon juice. Season with salt and pepper.
4. Assemble: In a large salad bowl, add the crispy potatoes, cherry tomatoes, red bell pepper, chickpeas, olives, and tzatziki. Mix well until evenly combined, then serve right away while the potatoes are still warm and crispy.

Notes:
Ovens can vary quite a bit, so adjust the cooking time as needed until the potatoes are golden and crispy. If your oven has a grill or broil function, finishing them under the grill/broiler for the last 3–5 minutes works really well.

Oven method: Preheat to 425°F (220°C) or 400°F (200°C fan). Line a large baking tray with parchment paper and lightly brush or spray with olive oil. Spread the cooled potatoes on the tray, smash them flat with a sturdy mug or glass, and generously brush or spray with olive oil. Bake on the top rack for 30–40 minutes until golden and crispy.

Nutrition (per serving, 2 servings)
- Calories: 640
- Carbohydrates: 94 g
- Protein: 26 g
- Fat: 21 g
- Sodium: 561 mg
- Fiber: 20 g
- Vitamin A: 109 IU
- Vitamin C: 111 mg
- Calcium: 362 mg
- Iron: 9 mg

Greek-Style Crispy Potato Salad with Dairy-Free Tzatziki

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The most viewed plant based dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine