vegetarian food

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Creamy beetroot risotto

fresh beetroot

olive oil

butter

onion, finely chopped

garlic clove, finely chopped

risotto rice

milliliters white wine

vegetable stock

(or vegetarian alternative)

tbsp soured cream

dill

Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.

Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.

Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

If you like spicy food, then you have to try this korean fried tofu recipe!

Korean fried tofu

Tofu

Cornstarch

Smoked paprika

Soy sauce

Sesame oil

Garlic

Ginger

Gochujang

Rice vinegar

Brown sugar

Ketchup

Water

Start by pressing your tofu (do not skip this step 👀!). No one likes soggy tofu.

Once pressed, throw out the water, cube the tofu and in the same box add cornstarch smoked paprika and soy sauce.
Mix that sh*t!

Add some sesame oil to a pan and heat it up. Fry the tofu until golden then remove from the pan.

In the same pan, add garlic, ginger, gochujang, rice vinegar, sugar, ketchup, water,  and let it cook for 2 minutes.
Then add in the baked tofu.

https://www.youtube.com/watch?v=HfV58SlkUv0

Peanut Noodle Salad

Noodles

Cabbage

Cucumber

Bell Pepper

Spring Onions

Handfull of Cilantro

Jalapeno

Peanuts

Sices Ginger

Peanut Butter

Oranage Juice

Lemon Juice

Soy Sauce

Agave Syrup

Sesame Oil

Sriracha

Salt

Combine all the chopped/minced vegetables in a big bowl.

In a blender mix the ingredients for the dressing.Add the dressing to the vegetables and mix.

 Toast some peanuts in a pan. To add a nice crunch to the salad (the peanuts will get crunchy once cooled down).

Enjoy!
PS: this goes very well with tofu or edamame beans ;)

Best Creamy Vegan Cheese Sauce

Potatoes

Carrots

Onion

Broth of The Veggies

Cashews

Nutritional Yeast

Garlic Powder

Paprika Powder

Cayenne Pepper

Soak the cashews for +10 minutes in hot water.

Boil the peeled and dice potatoes and carrots in salted water for 12-15 minutes.Depending on the size, more or less.

Add the potatoes and carrots to a blender and add 1 cup of the broth as well. Add the drained soaked cashews, nutritional yeast, lemon juice, salt,garlic powder, paprika powder and cayenne pepper.
Blend until smooth.

Enjoy with nachos, veggies or even with tacos or on a vegan burger.

https://www.youtube.com/watch?v=ar-1S4WxoDE

Crispy Vegan Lumpias

Coconut Oil

Black Pepper

Leeks

Point Cabbage

Soy Sprouts

Shiitake Mushrooms

Cilantro Stems

Glass Noodles

Soy Squce

Vegan Mushroom Sauce

Sugar

Vegan Lumpia Wrappers

Thaw the frozen vegan lumpia wrappers for 2 hours, meanwhile make the vegetable wok.

Mince the garlic, chop the leek and cabbage, soak the dried shiitake mushrooms for 30 minuted in hot water, chop the cilantro stems, soak the glass noodles briefly in cold water. 

Start by sautéing the garlic with some black pepper, this will enhance its flavour.

Then add the leek, followed by the cabbage and carrots.

Finally, add the soy sprouts, the hydrated dried shiitake mushrooms and cilantro stems.

After a minute or 5, add the glass noodles, soy sauce, mushroom sauce, sugar and salt to taste.

Cook until ready and let it cool down afterward.

Wrap about 1/2 cup of the wok, depending on the size of your lumpia wrappers, seal the edges using a bit of water.

Freeze to store for later or fry immediately for about 4 minutes and enjoy.

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

Jalapeno Blueberry Jam

blueberries

sugar

lemon juice

jalapeño peppers

tbsp sweet onion (finely minced)

In a small saucepan, combine all ingredients and bring to a boil over medium heat. Reduce heat to medium low and continue a low boil, stirring occasionally, for 12-15 minutes or until jam starts to thicken.

Remove from heat and let cool.

Store in refrigerator for 2-3 weeks.

Let&#039;s celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake! I introduced this recipe to you in 2007 when I first started YouTube, but it wasn&#039;t exactly yachaejeon because I used seafood. The video is here if you&#039;re interested to see it. This time let&#039;s make a real yachaejeon!...

Vegetable pancake (Yachaejeon)

vegetable oil

soy sauce

white vinegar

Korean hot pepper flakes (gochugaru), optional

sesame seeds

sweet potato

fresh mushroom (white, baby portobello,

all purpose flour

salt

water

Make dipping sauce

Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.

Make batter

Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and ¾ cup water. Mix it well with a wooden spoon.

Make a pancake

Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes.

Serve

Transfer it to a large plate and serve right away with the dipping sauce.

Let&#039;s celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake! I introduced this recipe to you in 2007 when I first started YouTube, but it wasn&#039;t exactly yachaejeon because I used seafood. The video is here if you&#039;re interested to see it. This time let&#039;s make a real yachaejeon! We&#039;ll use a couple different kinds of vegetables and you can add your own, too. I didn&#039;t use perilla leaves (kkaenip) or asian chives (buchu) this time, but they work well in yachaejeon. These pancakes remind me of my grandmother on my mother&#039;s side, who passed away a long time ago. When I was young, during school vacation my mother used to send me and my siblings to her mother&#039;s house in a small village in the countryside. Whatever she made, it was so tasty! I remember she made vegetable pancakes all afternoon because she had to feed so many family members. While she was cooking the pancakes, we all waited and eagerly watched what she was doing. Once she brought it out, we ate it very fast! Ingredients. Serves: 2 For a large 12 inch pancake About 2&frac12; to 3 cups of sliced vegetables: 4 green onions, cut into 1 inch long. ⅓ cup leek (optional), sliced thinly 1 inch long. 3 ounces zucchini matchsticks (about 1/2 cup) 1 green chili pepper (or jalape&ntilde;o), optional, sliced. 3 ounces onion, sliced. ⅓ cup sweet potato 1 fresh mushroom (white, baby portobello, or shiitake) Also, for the pancake: &frac34; cup all purpose flour. &frac12; teaspoon kosher salt &frac34; cup water. vegetable oil. For the dipping sauce: 1 tablespoon soy sauce 2 teaspoons white vinegar. 1 teaspoon Korean hot pepper flakes (gochugaru), optional. 1 teaspoon toasted sesame seeds Directions. Make dipping sauce: Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside. Make batter: Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and &frac34; cup water. Mix it well with a wooden spoon. Make a pancake: Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes. Serve: Transfer it to a large plate and serve right away with the dipping sauce.

Recipe video. The meat-free version of Chinese san choy bow. You never knew vegetarian lettuce wraps could be so delicious. I never knew either, until I made these! Crumbled tofu lends the filling a meaty texture while vegetables add lovely texture, all smothered in a glossy, savoury sauce. Vegetarian food (and healthy, no less!) was never so delicious. And interesting. And easy. It&#39;s AMAZING!Feel free to substitute the veg with other sauté-able vegetables of choice.

AMAZING vegetarian lettuce wraps

cornstarch

tbsp light soy sauce ((Note 1))

tsp dark soy sauce ((Note 1))

tbsp oyster sauce ((Note 2))

tsp sesame oil (, toasted)

Chinese cooking wine ((or sub Mirin

tsp white sugar

tsp finely grated ginger ((sub garlic))

250 grams/8 ounces extra firm tofu ((Note 4))

tbsp oil

garlic (, finely minced)

onion (, finely diced)

carrot (, chopped into 5mm/ 0.2" pieces)

green beans (,

mushroom (,

lettuce leaves ((+/- depending on lettuce size, Note 5))

Peanuts (, finely chopped (I like salted, but unsalted fine))

onion (, finely sliced)

Sriracha (, for drizzling (highly recommended))

Sauce - Mix cornflour/cornstarch with water until lump free. Add everything else, then mix.

Crumble tofu - Drain tofu, then cut into 5mm/0.2&quot; slices. Use your fingers to crumble into a mince. Not too fine crumbs, can always break up more when cooking (just like cooking mince/ground meat!).

Filling - Heat oil over high heat in a large non stick pan. Cook onion, garlic and carrot for 1 minute. Add green beans and mushrooms. Cook 2 minutes - green beans should still be firm.

Sauce it - Add tofu and toss through. Pour in the sauce. Stir for 1 minute or until the sauce thickens and is coating the mixture nicely. (If it evaporates too quickly, add a splash of water)

Serving - Transfer filling into a bowl. Lay out on the table with lettuce leaves, green onion, peanuts and bottle of sriracha.

DIY lettuce wraps - Spoon filling into lettuce leaf. Drizzle with sriracha, sprinkle with peanuts and green onion. Bundle / fold, eat!

Mattang is a delicious, easy to make sweet that&#039;s chunks of sweet potato coated in translucent hot brown syrup. They are super crunchy on the outside and warm and fluffy on the inside. It&#039;s so simple and easy to make but freshly made mattang is really irresistible, with an amazing, loud crispy...

Candied sweet potato (Mattang: 맛탕)

white sugar

cooking oil (vegetable, grape seeds, or corn oil)

toasted black sesame seeds (optional)

First fry for the sweet potato

Heat 1½ inch cooking oil in a large pan over medium high heat until the temperature reaches about 340ºF. (I used 6 cups cooking oil in my 12 inch pan and heated it up for 12 minutes over medium-high) Gently add the sweet potato pieces to the hot oil. Fry them for about 4 to 5 minutes, stirring occasionally with a wooden or slotted spoon, until light golden brown. Use tongs or slotted spoon to take out the sweet potato pieces and put them into a stainless steel strainer over a bowl so they can drain. Turn off the heat and let them sit until the syrup is ready.

Make syrup

Add about 2 tablespoons cooking oil to a skillet. Swirl it around to evenly coat. Sprinkle sugar evenly over the oil. Heat up the skillet over medium heat. When the sugar starts melting after about 5 minutes, reduce the heat to medium low. Grab the handle of the skillet, lift it up and move it around so the sugar evenly melts in the oil. Don't stir it, or it will crystalize. Keep moving and shifting the pan for another 2 to 3 minutes until all the sugar melts into to brownish syrup. Turn off the heat.

2nd fry for the sweet potato

Reheat the oil for about 2 to 3 minutes until it reaches 340ºF. Add the fried sweet potato pieces and fry them for 1 to 2 minutes until crunchy and golden brown. Use tongs or slotted spoon to take out the sweet potato pieces and put them into a stainless steel strainer over a bowl so they can drain. Turn off the heat.

Finish and serve

Reheat the syrup. Add the sweet potato and mix with a wooden spoon until they are totally covered in the syrup. Sprinkle the black sesame seeds over top. Remove from the heat and transfer the sweet potato to a large baking sheet lined with a parchment paper. Leave a gap between each piece so that they don’t stick together. Let them cool down. When the syrup hardens, transfer the mattang to a serving bowl and serve.

This pan-fried tofu with seasoning sauce is a favorite among Koreans. Simple to make and delicious, you won&#039;t believe how good tofu can taste, with just a few ingredients!

Pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang)

block of tofu (about 400 grams)

gochu-garu (Korean hot pepper flakes)

garlic clove,

onion

green onions, chopped

sesame oil

sugar (optional)

Prepare the Sauce

In a bowl, combine the soy sauce, gochu-garu, minced garlic, chopped onion, chopped green onion, sesame oil, and sugar (if using). Mix well and set aside.

Prepare the Tofu

Cut the tofu into 8 equal pieces, each about 1/4 inch thick. Pat each piece of tofu dry with a cotton cloth or paper towels.

Cook the Tofu

Heat the vegetable oil in a skillet over medium-high heat. Add the tofu pieces one by one to the skillet. Be sure not to crowd them so they don't stick to each other. Turn down the heat to medium and cook for about 5 minutes, until the bottom turns crunchy and golden brown. Flip the tofu pieces with a spatula and cook for another 5 minutes until both sides are light golden brown and crunchy.

Transfer the cooked tofu to a serving plate. Drizzle the seasoning sauce evenly over each piece of tofu. Sprinkle with toasted sesame seeds and some additional chopped green onion. Serve with rice as a side dish.

Storage

You can refrigerate the tofu for up to 4 to 5 days. It does not need to be reheated when served cold.

Top 10 vegetarian food recipes from across the web

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

Top Tags

Creamy beetroot risotto

Korean fried tofu

Peanut Noodle Salad

Best Creamy Vegan Cheese Sauce

Crispy Vegan Lumpias

Jalapeno Blueberry Jam

Vegetable pancake (Yachaejeon)

AMAZING vegetarian lettuce wraps

Candied sweet potato (Mattang: 맛탕)

Pan fried tofu with spicy sauce (Du...

Top 10 vegetarian food recipes from across the web

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

Top Tags

Creamy beetroot risotto

Korean fried tofu

Peanut Noodle Salad

Best Creamy Vegan Cheese Sauce

Crispy Vegan Lumpias

Jalapeno Blueberry Jam

Vegetable pancake (Yachaejeon)

AMAZING vegetarian lettuce wraps

Candied sweet potato (Mattang: 맛탕)

Pan fried tofu with spicy sauce (Du...

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