Cut Down on Time in the Kitchen
From chopping vegetables to reading long recipes, cooking can demand a big time investment. But convenience does not need to come at the expense of quality nutrition or taste. This guide shows how to apply smart strategies to whip up satisfying vegan suppers fast:

✓ Use Frozen Produce – Harness the power of frozen fruits, veggies, and pre-cooked grains to skip lengthy prep.

✓ Pre-Chop Ingredients – Designate time on the weekends to wash, chop, and store ingredient components ready for fast weeknight cooking.

✓ Embrace One-Pot Meals – Choose set-it-and-forget-it staples like stir-fries, chili, curry, and soups instead of complex dishes requiring last-minute assembly.

✓ Master the Microwave – Let technology trim down cook times by par-cooking veggies, reheating pre-cooked items, and more.

✓ Stock Up On Essentials – Keeping canned beans, tomatoes, broths, nuts and vegan meat substitutes avoids mid-recipe shortages.

✓ Cleanup As You Go – Taking just 30-60 seconds between steps to wash used tools cuts down post-meal mess.

Recipes Tailored to Your Routine
This eBook organizes recipes into chapters based on lifestyle factors like eating solo, meal prepping for multiple days, maximizing ingredients for different meals, and more convenience-focused options when you’re extra strapped for time.

Just a small sample of what the 15-Minute Meals for the Busy Vegan eBook includes:
● Tofu Veggie Fried Rice
● Southwest Loaded Sweet Potatoes
● Pasta Primavera with Cashew Alfredo
● Smoky Black Bean Burgers
● Thai Red Curry Vegetable Stew
● Veggie Fajita Bowls
● Mediterranean Chickpea Skillet
● 1-Pot Pesto Quinoa with Sun-dried Tomatoes
● Blueberry Cinnamon Overnight Oats
● Harvest Salad with Maple Dijon Dressing

Streamline Your Vegan Cooking Today
With less time struggling over what to make and more moments enjoying compassionate, nourishing plates, eating vegan gets easier than ever. Download the 15-Minute Vegan Meals for Busy People eBook and simplify your plant-powered diet starting today!

The post 15-Minute Meals for the Busy Vegan Recipe eBook appeared first on Wandering Vegans.

What is Jackfruit?

Before you delve into the heavenly subtleties of this veggie lover bar-b-que jackfruit sandwich, really get to know the lead fixing, jackfruit. Amazingly sweet and local to Southwest India, the jackfruit is the greatest organic product that develops on trees. There are two sorts of jackfruit: ready jackfruit, which tastes sweet like pineapple, and unripe jackfruit, which is substantial and has no perceptible flavor. The adaptability of jackfruit is what sets it apart.

This delicious vegetarian bar-b-que sandwich grandstands the unripe, verdant jackfruit. Because of its stringy surface, jackfruit has turned into a well known meat substitute for veggie lovers and vegetarians, particularly in flavorful dishes like tacos, curries, sandwiches, and that’s just the beginning.

The Rise of Vegan Barbecue

Grill is normally connected with smoky flavors and exquisite meat dinners, so the possibility of veganizing it can sound outlandish. Veggie lover grill, then again, is an inviting twist on a conventional cooking that has filled in prevalence because of the creativity and skill of vegetarian gourmet experts.

Jackfruit, mushrooms, seitan, and tempeh are a portion of the imaginative meat substitutes frequently tracked down in vegetarian bar-b-que. Not only do these meatless alternatives made from plants taste delicious, but they also absorb the entire flavor of genuine barbecue.

The Delish Vegan BBQ Jackfruit Sandwich Recipe

Heavenly Veggie Grill Jackfruit Sandwiches: How to Make Them Right An enticing rundown of the steps involved in making the delectable vegan BBQ Jackfruit Sandwich is provided here. The staggering flavor and surface blends in this recipe show how plant-based parts can impersonate the pleasure in an exemplary bar-b-que sandwich.

Ingredients:

1. Green jackfruit (2 cans, drained and shredded)
2. BBQ sauce (1 cup)
3. Olive oil (2 tablespoons)
4. Onion (1, thinly sliced)
5. Garlic (3 cloves, minced)
6. Smoked paprika (1 teaspoon)
7. Cumin (1 teaspoon)
8. Cayenne pepper (1/2 teaspoon, optional for heat)
9. Salt and pepper to taste
10. Hamburger buns or your favorite bread
11. Coleslaw (optional, for topping)

.Instructions:

• Prepare the Jackfruit: Flush the canned jackfruit completely in the wake of depleting it. Then, utilize a fork or your hands to shred it. Eliminate any seeds or bothersome sections.
  
• Sauté Onion and Garlic: Oil a major skillet and set it over medium intensity to warm. To make the onions clear and delicate, sauté the minced garlic with the daintily cut onions.
  
• Add Jackfruit: Join the slashed jackfruit with the garlic and onions in a skillet, blending to consolidate.
  
• Season: Add salt, pepper, cumin, cayenne pepper (whenever liked), and smokey paprika to the jackfruit blend. Join fixings until preparing is equally circulated.
  
• Pour in BBQ Sauce: Cover the jackfruit done with the bar-b-que sauce in the wake of emptying it into the container. The jackfruit will retain the bar-b-que sauce and the flavors will wed whenever stewed for 15 to 20 minutes on low intensity.
  
• Toast the Buns: Toast the cheeseburger buns or any type of bread delicately in the stove or toaster oven while the jackfruit stews in the event that you decide.
  
• Assemble the Sandwiches: When the jackfruit is cooked and prepared with the bar-b-que sauce, sandwich the cooked meat between the two cuts of bread. Spoon a liberal piece of bar-b-que jackfruit onto the underside of every bun. Add some crunchy coleslaw on top for a decent difference and additional crunch.
  
• Serve and Enjoy: To finish your culinary excursion, cut the bread in half the long way and spot it on the layered parts.

The Culinary Experience

The Delightful Vegetarian bar-b-que Jackfruit Sandwich is like gnawing into an ensemble of flavors and surfaces. Jackfruit shreds take on the inconspicuous pleasantness, smokiness, and exquisite preferences of the grill sauce, changing it into a delicate, self-destructing substitute for customary pulled pork. A fresh and cold difference to the flavorful sautéed garlic and onions, the coleslaw is a much needed development of speed.

The strong bar-b-que smell and flavorful jackfruit surface might convince even the most critical among us to attempt a plant-based diet.

Health Benefits of Jackfruit

Notwithstanding its culinary adaptability, jackfruit is wealthy in wellbeing benefits. If you want to add more fiber to your plant-based diet, this tropical fruit is a great choice. Potassium, L-ascorbic acid, and cell reinforcements are only a couple of the fundamental minerals and nutrients that jackfruit contains. In contrast with red meat, it is smart for your heart since it is low in calories and cholesterol.

Environmental Impact

Picking plant-based other options, similar to the Yummy Veggie lover bar-b-que, all in all, the established pecking order can be made greener and stronger with the assistance of Jackfruit Sandwich. The ecological cost of developing jackfruit is typically lower than that of raising creatures. Less water and land are utilized, and less ozone depleting substances are delivered.

Conclusion

Vegetarian bar-b-que jackfruit sandwiches, which are awesome, are one way plant-based eats less carbs are advancing. It exposes fantasies about veganism and its constraints while at the same time fulfilling the inclinations of those looking for veggie lover options. This sandwich demonstrates that meatless recipes don’t have to sacrifice flavor or nutrition by combining the versatile jackfruit with the smokey flavor of barbecue. I hope you like reading “Delish Vegan BBQ Jackfruit Sandwich”

The post Delish Vegan BBQ Jackfruit Sandwich appeared first on Wandering Vegans.

The Rise of Plant-Based Alternatives:

Veganism is becoming increasingly popular as people learn more about the negative effects of meat on the environment and the welfare of animals. A plethora of plant-based substitutes that are flavorful and texturally similar to their animal-based counterparts have emerged as a result of this trend. If you’re looking for a delicious and ethically-sound alternative to traditional holiday ham, try the Ravishing Rose Holiday Tofu Ham.

Ingredients and Preparation of Ravishing Rose Holiday Tofu Ham

The meticulous ingredient selection and expert preparation are the secrets to a delicious Ravishing Rose Holiday Tofu Ham. This vegan gammon is built on tofu, a flexible soy-based protein. A combination of herbs and spices, vegetable stock, and a secret ingredient—rose water—are other necessary components; the latter gives the meal its distinctive and pleasant aroma.

The first step in making the Ravishing Rose Holiday Tofu Ham is to get the tofu firm and tasty by pressing and marinating it. The tofu gets a festive and fragrant profile from the marinade, which is enhanced with rose water and a variety of spices. After that, the tofu is roasted or baked until it’s just right, which brings out all the flavours and gives it a delicious crust.

Flavor Explosion:

Flavour explosions are one of Ravishing Rose Holiday Tofu Ham’s most remarkable features. Rose water brings a delicate flowery note that harmonises with the savoury components of the meal, making for a delicious combination. Because of the herbs and spices, every bite is a new gastronomic experience.

Texture Matters:

The texture of the Ravishing Rose Holiday Tofu Ham is very superb, and it is an essential component of any cuisine. Because of the right amount of pressing and marinating, the tofu takes on the texture of real gammon. The outside is crunchy and delicious, and the inside is soft and luscious. Tofu gammon is a delicious and filling substitute for traditional gammon because of the way the textures are balanced.

Health Benefits:

The nutritional advantages of Ravishing Rose Holiday Tofu Ham are numerous, and it tastes great too. Tofu is a great substitute for meat for people watching their calorie intake because it is high in plant-based protein. This dish is great for your heart and health because it has less saturated fat and cholesterol than regular gammon.

Sustainability and Ethics:

There is a larger shift towards sustainable and ethical consumerism, and the growth of plant-based alternatives is in line with that. Many natural resources, such as land, water, and energy, are used up in the conventional meat production process. On the other hand, vegan alternatives, such as the Ravishing Rose Holiday Tofu Ham, are better for the environment because they produce less waste.

Embracing Diversity:

More people can feel welcome and included at the holiday table when plant-based alternatives are available. If you’re throwing a holiday feast and want to make sure that everyone can eat, whether they have food restrictions or not, the Rose Holiday Tofu Ham is a great option. Not only is it great on its own, but the leftovers are perfect for sandwiches, salads, and other inventive dishes, making it a sustainable and tasty option for holiday dinners.

Culinary Innovation:

A culinary innovation achievement, the Ravishing Rose Holiday Tofu Ham was born. Vegan dishes can be as decadent and savoury as their meat-based counterparts, thanks to chefs and home cooks who are pushing the frontiers of plant-based cuisine. Those who are looking to expand the boundaries of plant-based cuisine through culinary exploration will find this tofu gammon to be an illuminating example of what is possible.

Cultural Adaptation:

It is a flexible addition to holiday celebrations around the world since it absorbs and complements a range of spices and seasonings. This vegan gammon is a unique twist on classic holiday dishes that promotes a more accepting and appreciative attitude towards food at Thanksgiving and Christmas.

Challenges and Considerations:

Making the switch from meat to plant-based options, with their distinct profiles, could be difficult for some people. To be sure, tofu gammon and other plant-based foods will certainly gain popularity as more people discover their health benefits.

Conclusion:

Its versatile cultural adaptability, inventive ingredients, and mouthwatering flavours make it a standout on holiday tables around the world.

If you’re a chef, home cook or foodie looking to make a conscious effort to celebrate in a more humane way, this delicious tofu gammon should be a source of inspiration as you seek for sustainable and ethical alternatives to traditional recipes. So, this Christmas season, think of serving the Ravishing Rose Holiday Tofu Ham—a visually stunning and aromatic treat that goes beyond traditional vegetarian fare.

The post Ravishing Rose Holiday Tofu Ham appeared first on Wandering Vegans.

Understanding Seitan

Before we get into the bursting seitan sandy, we should all track down an open door to truly get to know seitan. Created utilizing wheat gluten, typically known as wheat meat or just gluten, seitan is a high-protein meat substitute. Seitan is an excellent meat substitute and a solid base for some plant-based recipes due to its chewy and substantial surface.

Due to its ability to retain flavors, seitan is a go-to fixing in cheeky recipes. Its fair-minded flavor allows the sauces and flavors to emanate through when cooked with it.

The Birth of the Saucy Seitan Sandy

To fulfill their sandwich needs, veggie sweethearts made the cheeky seitan sandy, which is short for sandwich. It tastes and feels a lot of like meat. Seitan quickly became the main ingredient in mouthwatering sandwiches, and chefs and home cooks started looking into different ways to use it. Such was the presentation of this gastronomic miracle.

Saucy Seitan Sandy Vegan Seitan Sandwich

Ingredients:

To create the perfect saucy seitan sandy, it’s essential to gather the right ingredients. The following components play a crucial role in building a flavorful and satisfying vegan seitan sandwich:

• Seitan: The star of the show, seitan provides the meaty texture that makes the sandwich hearty and satisfying.
• Sauces: The sauciness of the sandwich comes from a combination of flavorful sauces. Common choices include barbecue sauce, teriyaki sauce, buffalo sauce, or a tangy mustard-based sauce.
• Bread: Choose a hearty and crusty bread to complement the chewy texture of the seitan. Options like ciabatta, baguette, or a rustic whole-grain bread work well.
• Vegetables: Enhance the sandwich with a variety of fresh vegetables such as lettuce, tomatoes, onions, and pickles. These add crunch, color, and nutritional value.
• Spices and Seasonings: Customize the flavor profile of your saucy seitan sandy with spices like garlic powder, onion powder, smoked paprika, and black pepper.

Preparing Saucy Seitan

Now that we have our ingredients in place, let’s explore the step-by-step process of preparing saucy seitan for our sandwich:

Seitan Preparation:

a. Combine vital wheat gluten, a high-protein flour, with water to form a dough. b. Knead the dough to develop its elasticity. c. Shape the seitan into the desired form, such as cutlets or strips. d. Simmer the seitan in a flavorful broth containing ingredients like soy sauce, vegetable broth, and seasonings. e. Allow the seitan to absorb the flavors as it cooks

.Saucing the Seitan:

a. Once the seitan is cooked, remove it from the broth and pat it dry. b. Coat the seitan liberally with your chosen sauce, ensuring it is well-marinated. c. Allow the sauced seitan to marinate for a period, allowing the flavors to penetrate.

Building the Saucy Seitan Sandy

Your sandwich will have a crunchier surface on the off chance that the bread cuts have been delicately toasted preceding being added.

• Toast the Bread: Before layering the seitan on the base piece of the bread, guarantee the sauce is consistently coursed all through.
• Layer the Saucy Seitan: Organize a layer of new lettuce, heavenly tomatoes, crunchy onions, and briny pickles on the sautéed seitan.
• Add Fresh Vegetables: Veggie darling trimmings like mayonnaise, mustard, or hot sauce think about flavor customisation. a. Shower on Some More Sauce: a. Accepting you keep up with that the vegetables ought to taste far superior, sprinkle on some more sauce.
• Customize with Condiments: a. Top the sandwich with the other piece of the toasted bread, pushing down fairly to spread the trimmings consistently.
• Top with More Sauce: Flavorful Zesty Seitan by Sandy There has come a critical moment when you can appreciate the zesty seitan by Sandy. As you eat into that first snack, a kaleidoscope of flavors and sensations will spread out before your eyes. Chewy and delightful seitan, new toasted bread, and new veggies search for you on this magnificent experience.
• Seal the Deal: The sandwich battles with more ordinary meat substitutes in light of the fact that to the cheekiness of the seitan and the picked flavors. Since there are so many different kinds of seitan, you can basically make this cheeky cake as shown by your own inclinations.

Savoring the Saucy Seitan Sandy

The moment of truth has arrived – it’s time to savor the saucy seitan sandy. As you take your first bite, you’ll be greeted by a symphony of textures and flavors. The chewy and savory seitan, combined with the crispiness of the toasted bread and the freshness of the vegetables, creates a culinary experience that transcends expectations.

The sauciness of the seitan, infused with the chosen flavors, elevates the sandwich to a level of indulgence that rivals traditional meat-based options. The versatility of seitan allows for endless variations, making it easy to tailor the saucy seitan sandy to your taste preferences.

Health Benefits of Saucy Seitan Sandy

Beyond its delectable taste, the saucy seitan sandy offers numerous health benefits that contribute to its growing popularity:

• High Protein Content: Seitan is a rich source of protein, making it an excellent choice for vegans looking to meet their protein requirements.
• Low in Fat: Compared to traditional meat sandwiches, the saucy seitan sandy is typically lower in fat, contributing to a healthier overall diet.
• Customizable Nutrition: With the addition of a variety of fresh vegetables, the sandwich can be customized to include essential vitamins, minerals, and fiber.
• Cholesterol-Free: Being plant-based, seitan contains no cholesterol, promoting heart health and overall well-being.
• Satisfying and Filling: The combination of protein and complex carbohydrates in the saucy seitan sandy provides a satisfying and filling meal that can keep you energized throughout the day.

Culinary Innovation and the Future of Vegan Cuisine

The hot seitan sandy is an ideal representation of the creativity that goes into veggie lover cookery. People are continuously picking plant-based consumes less calories considering various variables, including prosperity, moral, and natural concerns.

The increasing popularity of saucy seitan sandy and other similar dishes is great because it allows people with a variety of dietary restrictions to eat delicious and filling food.

Conclusion

In the long run, the fiery seitan sandy shows the way that veganism can be so adaptable. As we examine more plant-based decisions, fiery seitan sandy leftover parts an enticing and delicious decision for those searching for a decent and fulfilling supper. Whether you’re a seasoned vegan or just trying to eat more plant-based foods, you’ll enjoy the benefits of vegan cooking with every bite of this saucy seitan sandy. I hope you like reading “Saucy Seitan Sandy Vegan Seitan Sandwich.”

The post Saucy Seitan Sandy Vegan Seitan Sandwich appeared first on Wandering Vegans.

Prep the Pizza Crust
You can find ready-made whole wheat vegan pizza crusts in the market, or go from scratch. This dough only requires five basic ingredients: whole wheat flour, yeast, nondairy milk, olive oil, and salt. It will come together quickly in your food processor or stand mixer. Shape into a large rectangle or oval that can fit your pizza stone, sheet pan, or baking tray. Drizzle with olive oil and pre-bake for 8 minutes at 450°F. You want the crust partially cooked before topping so it gets crispy and golden around the edges. It will continue cooking once assembled.

Assemble Your Toppings and Sauce
When selecting toppings, go big and bold with layers of color and texture. Sautéed onions, bell peppers, mushrooms, olives, artichokes, and fresh spinach all work beautifully. You can also include imitations of classic pizza toppings like vegan pepperoni, Italian sausage, chicken strips, bacon bits, or ground “beef” crumbles made from soy or pea protein. Arrange the toppings so they are evenly dispersed but not overcrowded.

For sauce, pick a fat-free marinara, roasted garlic puree, sun-dried tomato spread, arrabiata, or homemade chunky sauce—just leave off the cheese. Spoon it over the pre-baked crust and spread into an even layer before adding the toppings.

Cook Your Vegan Pizza
When your crust and vibrant rainbow of toppings and sauce are ready, slide the masterpiece directly onto your pre-heated pizza stone or baking sheet. Cook for 15-18 minutes at 425°F until the edges are crispy brown and ingredients are sizzling. For a golden top and reinforced crunch, switch your oven to broil for the last 1-2 minutes. This final blast of intense upper heat helps set the vegan mozzarella substitutes found in many cheese-less shreds. Keep a close eye to avoid burning.

Pull your homemade vegan pizza out of the oven, allow to rest for 5 minutes, then slice into pieces and serve. Garnish with freshly chopped basil, oregano, or parsley. Easy oil and vinegar drizzle if desired. Then pull up a seat, grab a craft beer or nice wine, and relish having created a healthier meal full of plants and whole foods—no delivery required.

Customize It!
An easy weeknight version uses convenient pre-made or store-bought dough, jarred sauce, and spiralized veggies like zucchini noodles. For heartier appetites, layer on roasted eggplant, beans, tofu, tempeh, roasted or grilled vegetables like cauliflower or broccoli.

Call on globally inspired flavors to take it up a notch. Indian pizzas incorporate spiced chickpeas, curried potatoes, mango chutney, and cilantro over naan crust. Mexican builds layers of black beans, corn, avocado, peppers, onion, cilantro, and salsa. Greek features artichoke hearts, sun-dried tomatoes, spinach, Kalamata olives, red onion, and coconut or almond-milk feta cheese alternative.

The homemade vegan pizza formula makes it simple to inject your own favorite flavors into a nutritious blank slate open to any possibilities you can layer up and dream up.

Why Go Vegan Pizza?
Pizza provides comfort, but the traditional versions can pack in cheese, greasy meats, and low-quality carbs that weigh you down. An average slice of large meat-loaded pizza can contain 300-400+ calories with about 120 of those from fat grams alone. A vegan recipe grants all of the enjoyment and satisfaction but with upgraded nutrition from whole food ingredients like vegetables, beans, whole grains, plant-based proteins, healthy fats, and anti-inflammatory spices. This allows you to enjoy one of America’s beloved foods while avoiding dairy, excess sodium, nitrites and saturated fat found in most pizzas.

So pull up your pizza peel and get ready to make some plant-fueled magic. Vegan pizza offers indulgence and nourishment all in one wholesome homemade comfort food.

The post The Best Homemade Vegan Pizza appeared first on Wandering Vegans.

A Closer Look…

These vegan Mandu are filled with basic ingredients that you can find almost anywhere! For example, this recipe calls for napa cabbage, zucchini, onion, garlic, and tofu! Not hard at all!

Delcious!

The Veggies

As mentioned above, this recipe calls for specific vegetables but you can always mix it up! Carrots and mushrooms are also common vegetables you could include. The more variety you have the better! In fact, variety produces a richer and more full flavor! I also used garlic cloves and ginger powder in this recipe. You can always use fresh grated ginger but I could not find any! Fresh grated ginger would create an even stronger taste!

The Wrappers

You can find dumpling wrappers of all sorts in local or Asian grocery stores! You can also order them online here! You can also make your own but this can be very time consuming! When I was making my dumplings I resorted to habit and crimped them like pirogies but you can crimp them a little more so they look more like traditional dumplings.

The Process

From beginning to end I would say these vegan dumplings are easy to make! Including the folding process.

1. Start by putting about 1 tablespoon of filling in the middle of the paper.
2. Lightly wet the edges of the paper with water (this works as an adhesive).
3. Then fold the paper in half into a moon shape.
4. Then crimp the edges into a dumpling shape!
5. Boil, fry, or steam your dumplins!

Easy and Delicious! If you are interested in more delicious vegan Korean recipes check out my Easy and Delicious Vegan Gimbap (Korean Sushi), and my Chewy and Delicious Korean Garaetteok Dish (Cylinder-Shaped Rice Cake)!

Let me know what you think of these vegan dumplings in the comments below!

Print Recipe

• Dumplings
• 1 block firm tofu (300g)
• 1 cup finely chopped or sliced napa cabbage
• 3/4 cup shredded zucchini
• 1 tablespoon sesame oil
• 1/2 yellow onion (diced)
• 3 cloves garlic (minced)
• 1/2 cup finely chopped green onion
• 1 tablespoon soy sauce
• 1 teaspoon ginger powder
• A dash of salt and pepper
• 25 Mandoo wrappers (or another dumpling wrapper)
• Sauce
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon Sriracha or another Asian hot sauce
• Red pepper/chili flakes (optional)

1

Start by pressing the tofu between two plates. You need to press for at least 15 minutes and drain half way through. (The tofu should be pretty dry and crumbly when you are done pressing)

2

In the meantime, prepare the rest of the vegetables.

3

Lightly boil the shredded cabbage. Drain and cool. Then squeeze as much water as you can out of the cabbage with your hands. Lightly salt and set aside in a bowl.

4

Squeeze the shredded zucchini like the cabbage. Get as much water out as possible. Lightly salt and set in a separate bowl.

5

In a small pan, saute the garlic and yellow onion in 1/2 tablespoon of the sesame oil. Once fragrant, add the green onion, the additional 1/2 tablespoon of sesame oil, soy sauce, ginger powder, salt, and pepper.

6

Once all of these ingredients are prepared you can dump them all into one large mixing bowl. Mix together until everything is evenly seasoned.

7

Lay out a dumpling wrapper. Place about 1 tablespoon of the filling onto the middle of the wrapper.

8

Using your finger or another utensil, lightly wet the edges of the dumpling paper with water (works as an adhesive).

9

Fold the wrapper in half (moon shape). Smooth the edges together and then crimp them.

10

Repeat until the filling is gone (should fill about 25 wrappers)

11

Boil a pot of water. Once boiling, place the dumplings in gently. Stir lightly to prevent sticking. Reduce to a simmer and allow to cook for 5-6 minutes. *

12

Remove from the water and allow to dry.

13

Mix all ingredients together and dip away!

*You can also steam or fry the dumplings. Both are easy methods!

The post Easy and Delicious Korean Vegan Dumplings (Mandu) appeared first on Wandering Vegans.

Quinoa salad has become one of my favorite meals! Quinoa adds color, texture, and nutrients to what would normally be a basic salad! This ancient grain also gives summery salads a nice fall flare! Add in some baked sweet potatoes, cranberries, and walnuts for a crisp and delicious fall lunch!

This is a simple recipe that only uses accessible and fresh ingredients! So let’s take a look at what makes up this delicious quinoa salad!

A Closer Look…

Red Quinoa

Quinoa

In my opinion, quinoa is one of the most beautiful foods when it is prepared. It is fluffy, colorful, and just emanates healthy vibes! Quinoa is a complete protein (has all amino acids), is high in fiber, and contains many vitamins and minerals! We love quinoa! I would recommend using the tricolor quinoa (Amazon, or Walmart) or the red quinoa to add some color to your salads!

White Sweet Potato

I really enjoy white sweet potatoes compared to the traditional orange sweet potato. They have a more mild flavor but still have a fall flare. For this recipe, I toss the potatoes in olive oil, cinnamon, and salt and then throw them in the oven! The process is easy and the result is delicious! Sweet potatoes contain many vitamins like vitamin C and B vitamins!

Toppings

My favorite toppings for this quinoa salad are dried cranberries and sliced almonds. However, you can also use walnuts, other dried fruits, seeds, and more! There is a lot of creative freedom here so don’t be afraid to use it to create your ideal fall quinoa salad!

If you really enjoy salads check out my delicious Easy and Refreshing Vegan Buddha Bowl! Again, made with simple, accessible, and delicious ingredients!

So let me know what you think about this vegan quinoa salad in the comments below! I would love to get your feedback!

Print Recipe

• The Potatoes
• 1 large white sweet potato (cubed)
• 1 tablespoon olive oil
• 1 tablespoon cinnamon powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• The Salad
• 2 servings quinoa (cooked)
• 2 cups romaine lettuce (chopped)
• 2 cup spinach (chopped)
• Dried cranberries, sliced almonds, walnuts, etc.
• The Dressing
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon olive oil
• 1/2 tablespoon ground ginger
• 1/2 teaspoon topping salt
• 1/4 teaspoon pepper

1

Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with foil.

2

Wash and cube the potatoes and then lay out on a clean dish towel to dry.

3

Place the potatoes in a large tossing bowl and add in the olive oil, cinnamon, salt, and pepper.

4

Toss until all the potatoes are evenly coated (use your hands a little)

5

Spread out evenly on the lined baking sheet.

6

Bake for 40 minutes or until tender, flipping half way through.

7

In the meantime, cook the quinoa according to the directions on the package.

8

Wash and chop the lettuce and spinach, and then place them in a medium serving bowl.

9

Once the potatoes and quinoa are cooked, allow them to cool down slightly before adding them to the salad.

10

Top with cranberries, walnuts, almonds, etc.

11

Whisk all ingredients in a small bowl and then drizzle over the prepared salad. Enjoy!

The post Simple Quinoa Salad with Baked Cinnamon Sweet Potatoes appeared first on Wandering Vegans.

A Closer Look…

Something I really enjoy about this mug cake is it tastes like its bad for you but it is actually one of the healthier dessert options you could choose! Let me tell you why.

Delicious Raspberries from Korea

1. This mug cake is made with oat flour rather than all-purpose flour. This means the base of this cakey cake is full of fiber, protein, and vitamins! White flour can be over processed and hardly carries any nutritional value.
2. I used only a small amount of brown sugar and agave nectar for sweetener. This cake does not contain any white sugars which are not very good for you! I used brown sugar and agave nectar for a more rich and natural sweetener.
3. This cake is topped with dark chocolate and raspberries! Dark chocolate is great because it contains many antioxidants and minerals. Raspberries are also great because they add a blast of flavor and many vitamins to this dessert.
4. Topped with cashew ice cream! Ok…so this part is a little bit on the unhealthy side but the ice cream is still made from cashews which means you are getting some healthy fats and protein from this dish :).

Delicious!

This dessert is truly delicious and doesn’t make you feel bad or guilty when you are done devouring it! So give it a try and let me know what you think in the comments below! If you are interested in another delicious mug cake check out my “ Delicious Lotus Biscoff Cookie Mug Cake!.

Print Recipe

• Dry Ingredients
• 2 tablespoons oat flour
• 2 tablespoons cocoa powder
• 1 tablespoon brown sugar
• 1/4 teaspoon baking powder
• A dash of salt
• Wet Ingredients
• 1/2 tablespoon grape-seed or coconut oil
• 3 tablespoons dairy-free milk (I used Oatly Origional)
• 1 tablespoon agave nectar
• Other Ingredients
• 2 squares chopped dark chocolate
• 1/4 cup smashed raspberries
• A scoop of your favorite vanilla ice cream

1

Start by mixing all the dry ingredients in a soup bowl or mug.

2

Add all the wet ingredients and stir to combine.

3

Place the chopped pieces of dark chocolate on top of the batter.

4

Heat in the microwave for 45 seconds for a fudge effect!

5

Top with the smashed raspberries and some vanilla ice cream!

The post Mouthwatering, Easy, and “Healthier” Vegan Mug Cake appeared first on Wandering Vegans.

Delicious!

These vegan linzer cookies are extremely decadent, delicious, and are perfect for the holiday season! This recipe is super simple and is nut free; simple cookies filled with delicious jam and dusted with powdery sugar. Enjoy on their own or with a warm cup of tea! Let’s take a closer look at these amazing little morsels!

A Closer Look

A Christmas Cookie Story

Let’s start off with the charming history of these Linzer cookies! They are very popular in America and some European counties like Germany, however these treats actually originated in Austria. In fact, they didn’t start off as cookies at all! At first, Austrians would make tarts that resembled pies with almond crusts and currant preserves. They used nut crusts because wheat was not as easy to come by at the time.

Eventually, bakers in Austria began to make the cookie form of this tart, using delicate cookie cutters with pretty designs to create the popular “Linzer Eye”. The cookie tarts became very popular to serve around the holidays. This traditional cookie eventually made its way to America with the arrival of German and Austrian immigrants. Now, Americans have adopted and made their own slight modifications to the original recipe and use it as a holiday tradition of their own.

A lovely little Christmas cookie story I thought you would enjoy:)

So Gorgeous!

The Ingredients

Flour

Traditionally, Linzer cookies were made using almond flour. However, you can really use any flour that you wish:). I chose to use all-purpose flour but you can also use gluten free alternatives like almond or Bob’s Red Mill 1 to 1 flour.

Sweetener

Some recipes use white sugar as a sweetener but I found that maple syrup adds the perfect amount of sweetness to these cookies. The jam and powdered sugar on top also contribute to the sweetness so I didn’t feel the need to use a lot of sugar in the cookie dough itself. You can also use agave nectar in place of the maple syrup.

Jam Filling

The traditional preserves used for these cookies were red or black currant preserves but again, you can use any flavor you want! Raspberry is a very popular option but I would try using your favorite:). I did half blackberry and half strawberry rhubarb. Let me know what you try and how it turns out!

Cookie Cutters

These are the Linzer cookie cutters I used! They came in a lovey variety and were very easy to use! I chose to make half of my cookies with the heart as this is very traditional, and half with the star. I would recommend starting with the heart shape cutter as this was a very easy shape to cut out of the dough without the dough breaking.

Perfect for the Holidays!

So let me know what you think once you try this linzer cookie recipe! If you are looking for more holiday cookie recipes check out my Vegan Peanut Butter Blossom Cookies or my Vegan Peppermint Chocolate Chip Christmas Cookies.

Print Recipe

• 1/2 cup of vegan butter (softened)
• 1/3 cup maple syrup
• 1 teaspoon vanilla
• 2 tablespoons milk (I used almond)
• 1/2 teaspoon salt
• 2 1/3 cup all purpose flour (you can also use Bob’s Red Mill 1 to 1)
• Powdered sugar for sifting on top of the cookies
• About 1/3 cup of jam (I used blackberry and strawberry rhubarb)

1

Preheat the oven to 350 degrees Fahrenheit.

2

First, beat the butter with a hand mixer or standing mixer until smooth and creamy.

3

Add the maple syrup, vanilla, milk, and salt. Beat again.

4

Sift the flour into the wet ingredients and incorporate with a rubber spatula, you will need to use your hands as well.

5

Knead it all together with your hands until you have a nice uniform ball of dough.

6

Divide the dough into two equal parts.

7

Roll the first ball out onto parchment paper (should be thin but not paper thin)

8

Use your full linzer cookie cutter to cut out the backs of the cookies (aim for 12-14).

9

Bake these backs for 6-8 minutes, they will seem soft still when you remove them but they will firm up as they cool.

10

While baking, roll out the second ball of dough onto a separate piece of parchment paper.

11

Use your shape (heart or star) cookie cutter to cut out the tops of the cookies (you should have an equal number to the backs.

12

Once you remove the backs from the oven, place the fronts of the cookies in the oven and bake for 6-8 minutes.

13

Allow the cookies to cool completely.

14

Line up all of the shape cookie tops on a piece of cloth or parchment paper.

15

Use a sifter to sift powdered sugar onto the tops of the cookies (Should coat them completely), you can also coat the little shape cut outs if you wish.

16

Line the bottoms of the cookies up and place a small amount of jam into the middle of the cookies.

17

Spread the jam gently and leave a little space around the edges.

18

Gently press the shape tops of the cookies onto the jam covered bottoms.

19

Enjoy immediately with some tea, store at room temperature for up to 4 days, or keep in the fridge for a month. *

*If you freeze these cookies it is best to freeze them without the jam. You can freeze, then defrost and add the jam once they are defrosted. This will prevent them from becoming soggy.

The post Lovely Linzer Cookies (Easy Vegan Recipe) appeared first on Wandering Vegans.

Miso Vs. Doenjang

The basis of these two Asian seasonings are pretty similar but there are a few key differences that impact the flavor. Both miso and doenjang are made using fermented soybeans and salt. The key difference is that miso also contains rice and koji starter, a fungus that helps with fermentation. Moreover, miso tends to be more light and sweet while doenjang packs a savory punch.

The doenjang that I used is Jaerae Doenjang by Jayone which has a very smooth and salty flavor. There are many other types of doenjang that use slightly different ingredients or are aged differently. If you want to learn more about doenjang check out this awesome website!

Noodles

Asia offers a wide variety of delicious noodles, which is something I love about it! I chose to use Japanese Somen noodles in this recipe since I had never tried them before and I loved how they turned out! Somen noodles are usually used in cold noodle dishes but you can also use them in hot soup recipes. These noodles are very thin and have a very mild taste so they do not overpower the doenjang seasoning. They are made of wheat so they are not gluten free however there are so many other noodles you could use!

I really enjoy using rice noodles, soba noodles, and ramen noodles but I know there are many more to explore! Check out my Delightful, Healthy, High Protein Vegan Ramen recipe to see ramen noodles in action!

This vegan miso (Korean doenjang) is definitely a delicious recipe so give it a try and let me know what you think in the comments below!

Print Recipe

• 3 1/2 cups water
• 1 tablespoon korean doenjang/miso paste *
• 1/4 yellow onion (diced)
• 3 cloves garlic (minced)
• 3 stalks green onion (finely chopped)
• 3 dried seaweed sheets (optional but good) *
• 2 cups bok choy (sliced)
• 2 servings somen noodles (or any other asian soup noodle)

1

In a medium pot, whisk the doenjang/miso into the water until evenly distributed.

2

Bring to a simmer over medium heat while you prepare the vegetables.

3

Put the onions and garlic in the broth and allow to simmer for 5 minutes.

4

Now place the seaweed and bok choy in the broth and allow to simmer until the bok choy has wilted.

5

Add in the noodles and cook for an additional 5-6 minutes, or until the noodles are just tender.

6

Serve immediately or keep in the fridge for 3-5 days.

*Doenjang is a Korean “miso” that is more savory and has a much stronger flavor than miso. If you only have access to miso this is fine too.
*You can use any dried seaweed snack (usually comes with 6 sheets in a packet).

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