vegan lunch

These Roasted Cauliflower Hummus Bowls are LIFE-CHANGING. A bed of garlicky creamy hummus, piled high with spiced roasted cauliflower, and a speckling of fresh lemony tomatoes and herbs.

Roasted Cauliflower Hummus Bowls

cauliflower,

olive oil

salt

paprika, cumin, and oregano

black pepper

chickpeas,

water

garlic

juice of two lemons (more or less to taste)

tomato

minced fresh parsley

egg chicken

pita (😍)

harissa

olive oil, kosher salt, black pepper

Cauliflower

Preheat the oven to 425 degrees. Place the cauliflower on a baking sheet with parchment paper. Drizzle with oil, and toss with the spices. Roast for 25-30 minutes.

Roasted Cauli Hummus Bowls Step 1

Hummus

Optional: Peel the skin off all your chickpeas. This takes a while (about 20 minutes) but results in THE SMOOTHEST HUMMUS of your life. After the optional peeling, place chickpeas in blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.

Peel the skin off all your chickpeas. This takes a while (about 20 minutes) but results in THE SMOOTHEST HUMMUS of your life. After the optional peeling, place chickpeas in blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.

Roasted Cauli Hummus Bowls Step 2

Plate it up

Arrange a thick swoop of hummus on a plate. Top with cauliflower. Add chopped tomatoes, fresh parsley, harissa, a soft boiled egg, whatever suits your fancy. Finish with olive oil, salt, and pepper. YUM. Happy day.

Roasted Cauli Hummus Bowls Step 3

What a brillant idea! This is a great option for some vegan company I'm having this weekend. I'll swap out tomatoes for red peppers (due to intolerance) and add roasted zucchini along with the cauliflower for extra colour.

thank you for this recipe!  this is day two of me having this meal for lunch.  the flavors of the roasted cauliflower were so so good - love this combination. I ended up stuffing the entire "bowl" mixture into a pita and eating it that way, as it was easier for me to keep all the toppings contained.  I added feta and green olives as well.

Looks like a good dish to make for my husband. Nice and healthy!

This was delicious for lunch today!  I took a shortcut and used hummus I already had.  Another great idea!!

I never had hummus with eggs — sounds like a wonderful idea!

wow, Awesome roasted cauliflower hummus bowls recipe. it's looks so delicious.

What a Great Thought! This is a great option for some vegan company I’m having this weekend. I’ll swap out tomatoes for red peppers (due to intolerance) and add roasted zucchini along with the cauliflower for extra color.

Um. Wow. This is one of the best recipes I’ve made in a long time. Thank you! I even made the sauce with almond yogurt because we don’t do dairy, and it was still amazing.

MMM love some cauliflower. Never thought of mixing it with hummus. Great and innovative recipe!

This was fabulous! Best homemade hummus ever!

https://www.youtube.com/watch?v=TAlvj6KpKP4

These Roasted Cauliflower Hummus Bowls are LIFE-CHANGING. A bed of garlicky creamy hummus, piled high with spiced roasted cauliflower, and a speckling of fresh lemony tomatoes and herbs.

Full recipe: https://pinchofyum.com/roasted-cauliflower-hummus-bowls

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This crispy fried tofu is perfectly seasoned with the best crunch that will be great on its own or in so many dishes.

Crispy Fried Tofu

block extra firm tofu

tsp black pepper

garlic powder

onion powder

Italian seasoning

paprika

tsp chili powder

dairy free milk ((we like oat))

tsp apple cider vinegar

all-purpose flour ((sub for cornmeal if gluten free))

cornstarch ((sub for arrowroot powder))

tsp salt

tsp baking soda

Place tofu, in package, in the freezer and freeze overnight.*This step is crucial for texture, don&#039;t skip.

Defrost by sitting out until thawed or microwaving for 10-15 minutes at a time.

Press tofu out for 30 mins by using a tofu press.*See post for details if you don&#039;t have a press.

Carefully pat dry any excess moisture with a towel.

Cut the tofu in half lengthwise, then diagonal to end up with 4 strips, then cut the opposite way to get cubes.

In 3 separate shallow bowls or dishes, mix together the ingredients for the seasoning, wet batter, and breading. Set up an assembly line.

Bring a deep fryer or heavy bottom oil with oil to 375˚F (can use a heavy bottom skillet or pot if needed)*See post if you&#039;d prefer to air fryer

Evenly rub the seasoning mixture all over your tofu pieces.

Dip each piece into the wet mixture, then the breading, then back into the wet and back into the breading. Coat evenly.

Add tofu to oil and cook 2-3 mins until golden brown. 

Place on paper towels or drying rack to let cool down. Repeat with all tofu.

https://www.youtube.com/watch?v=VDwvAV2t16M

Grab your tofu press and let's make the best crispy fried tofu!  This will be your go to recipe from here on out! 

This can be air fried too! 

Let us know in the comments what vegan taste test you want to see next! 

★Recipe★
Get the ingredients and more in our website post:
🌱 https://makeitdairyfree.com/crispy-fried-tofu/

❌ Allergens: can be free of top allergens minus soy

* What Type of Tofu to Use 1:30
* Why You Need a Tofu Press 1:40
* How to Make the Batters and Seasoning for Crispy Fried Tofu 1:55
*How to Fry Tofu 2:50


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#vegan #tofu #veganchicken



★Products That We Used For This Recipe★
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*Cutting Board - https://amzn.to/2YtJZXY
*Shallow Bowls - https://amzn.to/2Yuy5wV
*Cookware similar to ours: https://amzn.to/3r4v8iG

The Best CrispyFried Tofu | The Only Recipe You Need

Make this hearty Vegan Fall Harvest Vegetable Soup for the ultimate comfort dish when the weather starts to cool down.

Vegan Fall Harvest Soup

Tbsp Olive Oil

Yellow Onion, diced

Cloves Garlic, minced

Zucchini,

Carrots,

Celery,

Butternut Squash,

Tsp Dried Basil

Tsp Dried Parsley

Tsp Dried Oregano

Tsp Dried Thyme

½ Tsp Cumin

Salt

Tsp Pepper

Cups Veggie Broth

Oz Diced Tomatoes, canned

19 Oz Navy Beans, canned

Saute onions and garlic

In a large pot, heat up your oil over medium heat. Once hot, add your onions and garlic and saute for 3-5 minutes or until onions become translucent and soften. 

Add vegetables

Add your zucchini, carrots, celery, and butternut squash. Saute for an additional 5 minutes then add in your basil, parsley, oregano, thyme, cumin, salt, and pepper. Stir it around for 1 minute.


Simmer

Stir in your veggie broth and diced tomatoes. Bring to a simmer then simmer for 20 minutes or until butternut squash has become fork tender. Stir in your navy beans until evenly combined. 

Serve

Taste for any adjustments in seasoning and serve right away. Serve with a toasted slice of your favorite bread and enjoy! 

This Indian porridge is transformed into red lentil patties for a tasty treat that’s perfect for snacks and meals. So delicious!

Kichari Lentil Patties

Tablespoons of oil (divided)

garlic (chopped)

fresh ginger (chopped)

onion

red lentils

brown rice ((basmati, long-grain, or short grain))

cumin seeds

mustard seeds

turmeric

¼ cup of fresh cilantro (chopped)

parsley

Sriracha (optional)

In a medium pot, combine 1 tablespoon oil, garlic, ginger, and onion and saute on medium heat until lightly browning. Add red lentils, rice, and water and bring to a low boil. Cover pot and lower to a simmer. Let cook for 25 to 35 minutes until rice and lentils are cooked and it has reached a porridge-like consistency. Uncover the pot, turn off the heat, and let rest for 10 minutes, it will thicken a bit.

When rice and lentils are done cooking, heat 1 tablespoon of oil in a skillet and add cumin and mustard seeds, heat on medium-low until mustard seeds begin to pop, usually 1 to 2 minutes. Do not let them burn. Add turmeric and black pepper to the oil and stir. Add chopped vegetables of choice to skillet and cook on medium-low heat until just tender and salt to taste. Add fresh herbs and stir into the cooling rice/lentil mixture.

Preheat the oven to 400 degrees F and lightly oil the baking sheet, or line with a silicone mat or parchment paper. When cool enough to handle, form kichari into small balls with your hands and lay them on a sheet evenly spaced. Bake for 10 to 15 minutes on each side until golden brown and crispy. They will remain soft and delicious inside. Drizzle with a condiment of choice - Sriracha would work well here.

It’s a party in your mouth with this meal prep Vegetarian Taco Salad in a Jar! This vegan salad is packed full of flavor and works as a side dish or main.

Fiesta Lime Salad in a Jar

extra virgin olive oil

lime juice

cumin

mustard

red pepper flakes

wide-mouth

chile-lime dressing

brown rice

black beans

pico de gallo

red onions

grape tomatoes

cilantro,

romaine lettuce

To make the dressing, combine all the dressing...

To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.

To make the salad, layer the salad ingredients...

To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.

To eat, dump the entire contents of the...

To eat, dump the entire contents of the jar into a bowl, toss, and enjoy! 

These homemade vegan baked beans are rich, sweet, savory, slightly spicy, and made with just 10 ingredients in under an hour, thanks to canned beans! Perfect for barbecues, potlucks, and enjoying over toast!

Homemade Vegan Baked Beans [Boston Style]

olive oil oil

chili powder

For a spicy kick: ⅛ teaspoon or more cayenne (optional)

(15-ounce tomato puree

brown sugar

molasses

white wine vinegar

soy sauce

(15-ounce beans

Salt and pepper (to taste)

Prepare for awesomeness.

Preheat your oven to 350 degrees F (180 degrees C). In a saucepan over medium-high heat, heat the oil and fry the onion and garlic until both are somewhat translucent and soft.

Add in the chili powder and cayenne (if you are using it) and cook for a few minutes. Add the tomato puree, brown sugar, molasses, white wine vinegar, and soy sauce and bring to a low boil. Once boiling, add salt and black pepper to taste.

Let simmer for about 10 minutes, then add the beans and simmer for an additional 10 minutes.

Put the mixture into a casserole dish and bake for 15 minutes.

Let stand for about 5 minutes before serving, and garnish it with sliced green onion or parsley. Allow it to cool for further thickening.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526701/izoQsuVOi.mp4

If you love baked beans, then it only makes sense to try and make them yourself at home! This recipe is easy and customizable!

HOMESTYLE BAKED BEANS

This easy, one-pot Lentil and Carrot Soup is a hearty and flavorful dish loaded with protein, fiber, and antioxidants. A vegetable-based soup teeming with warm, savory, and umami flavors that you can enjoy on its own or with a slice of crusty bread.

Lentil and Carrot Soup

brown lentils

carrots ((about 3-4 small carrots))

Yondu Seasoing

onion ((chopped))

garlic ((minced))

russet potato ((diced))

turmeric powder

halve lemon ((optional))

Saute onion and carrots in the olive oil for about 5 minutes. Then add garlic and saute for 1 more minute. Set mixture aside in a small bowl.

In the same stock pot, add 6 cups of water and bring to a boil. Add 6 teaspoons of Yondu and mix well. Then add back the onion, carrots and garlic. Add cumin, turmeric, lentils and potatoes. Let it come back to a slight boil and then turn down low and cook for 20-30 minutes (until lentils are tender to your liking).

Salt to taste, if needed, once it is finished cooking. If you’d like you can squeeze in the juice of half a lemon into the pot or add lemon slices to your bowl. Enjoy!

This vegan Thai pizza recipe really hits the spot. A savory peanut sauce, instead of the traditional red sauce, with the flavors of coconut milk and agave for just the right amount of sweetness. This vegan pizza recipe creates a winning fusion of flavors to elevate your next pizza night!

Easy Thai Pizza Recipe

pizza dough

peanut butter

coconut milk

Tablespoons of soy sauce

garlic cloves

grated ginger

Tablespoon of agave

tofu

pineapple

½ cup of chopped cilantro, divided

carrots

Prepare pizza crust according to package instructions.

For the sauce, add all ingredients and tofu into a pot and stir together under the lowest heat. Cook for 4 to 5 minutes.

Top the pizza crust with the sauce and tofu and add all toppings, reserving 1/4 cup of cilantro.

Bake until the pizza crust is golden brown. Mine baked for 20 minutes. Once it&#39;s done, top with remaining cilantro.

This vegan and Healthy Buddha Bowl takes 15-minutes to throw together. It's gluten-free and easy. Made with an abundance of fresh veg on a bed of quinoa with mustard paprika dressing.

Vegan and Healthy Buddha Bowl

quinoa, cooked*

baby greens ((spinach

cucumber, chopped

zucchini, spirazlied

purple cabbage, thinly sliced

edamame beans

avocado

tbsp apple cider vinegar

tsp dijon mustard

garlic (, finely chopped)

Prepare the veg: chop cucumber, spiralize zucchini using a spiralizer (or grate with a cheese grater), thinly slice cabbage using a mandoline or a sharp knife. 

If using frozen edamame, steam for 3-5 minutes until al-dente.

Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.

Prepare dressing by mixing oil, apple cider vinegar, mustard, diced garlic, paprika and salt. Stir well with a fork to combine. Pour dressing over buddha bowl, using as much as desired.

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Top Tags

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Vegan Fall Harvest Soup

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