Theres just something comforting about a steaming warm bowl of creamy risotto. Add a mix of rich, savoury mushrooms into the mix, and it’s pretty much heaven in a bowl. This plant-based indulgence includes all of the flavour, based on the traditional Italian method.

This mixed mushroom risotto can be created using a mix of exotic mushrooms such as shiitake and shimeji, traditional porcini, or simple baby portabellos and white button mushrooms.

For this risotto I chose an exotic mushroom mix which contained:

• shiitake mushrooms (diced)
• shimeji mushrooms (whole)
• king oyster mushrooms (diced)
• brown portabellini (sliced)

If you have access to dried porcini, this is the best option as you can add the rehydrated liquid to stock for extra umami flavour, which is the traditional manner. In this case, I substituted store-bought mushroom stock instead.

The key to a creamy risotto lies in using the correct grains (ideally arborio rice), and constant stirring. It is the ongoing stirring that breaks down the grain of rice, to create the creamy risotto texture.

The length of cooking depends on your preference, some traditional Italian cooks enjoy a firmer grain, which is achievable in about 20 minutes of stirring. Personally, this still tastes “uncooked” to me, and I prefer to cook the grains for at least 35 minutes for a creamy, soft bowl of risotto. This is the way most risottos are served in my experience of eating out, too.

Either way, you’ll be at the stovetop stirring for a while, so put on your fave Italian music, a podcast or Netflix and keep yourself entertained while you stir.

Mixed Mushroom Risotto Ingredients

• 2 cups risotto rice (Arborio)
• 1 packet porcini/ shiitake / mixed exotic mushrooms (at least 250g grams (1/2 a pound), more if you wish)
• 1 packet brown baby portabello (at least 250g grams 1/2 a pound),, more if you wish)
• 2 cups of mushroom stock (or enough mushroom concentrate to make 2 cups)
• 5 cups of vegan beef stock
• 2 tablespoons vegan butter (or 2 tablespoons of olive oil)
• 2 tablespoons vegetable oil
• 1 brown or yellow onion, chopped
• Freshly ground black pepper
• 2 Tablespoons Flat Italian Parsley
• 3 Cups of Nutritional Yeast

Mouthwatering Mushroom Risotto

HOW TO MAKE VEGAN RISOTTO

1.  Begin by heating up the 5 cups of vegan beef stock and the 2 cups of mushroom stock in a saucepan. Keep this on a mild simmer, so that it remains warm.
2. In another pot, one big enough to accommodate your risotto, add the 2 tablespoons of oil, and 2 tablespoons of vegan butter (or substituted olive oil).
3. Brown your finely chopped onion, and when translucent, add all of your mixed mushrooms. (Check notes above for which to slice, dice or keep whole.) The secret to boosting the flavour of any mushroom is to sweat it. We do this by first vigorously stirring the mushrooms in the pot over high heat, coating them with the oil. Then, reduce the heat to medium, and spread the mushrooms evenly across the pot. Now, sprinkle them with a few pinches of salt. Leave them, like this, for a bout 3 – 5 minutes without stirring. The salt will begin to draw excess liquid from the mushrooms, leaving behind a delicious concentration of flavour. Once the droplets have begun to form, you can begin to stir again. After about 10 – 15 minutes the mushrooms would have reduced, then begin to brown.
4. Now, you are ready to add your rice, mixing well to ensure each grain is coated with the mushroom and onion mixture, imparting flavour.
5. Begin adding the warmed stock, 1/2 a cup at a time, to the pot. Stir the grains constantly, until the 1/2 cup has been completely absorbed, then add the next 1/2 cup, repeating until all the liquid has been absorbed and the grains are rich and creamy. See note above on cooking time – my preference is 35 minutes of non-stop stirring, for the creamiest, softest results. Begin tasting your grains around 20 minutes to determine their softness.
6. When you are happy, turn down the heat and add the 3 cups of nutritional yeast, black pepper and salt to your liking, and garnish with freshly-chopped, flat Italian parsley.
7. Serve (with an optional 10 minute green salad) and enjoy! 

Mouthwatering Mushroom Risotto (Vegan)

 

Author: Swoontastic Easy Vegan Recipes

Recipe type: Vegan

Cuisine: Italian

Prep time:  15 mins

Cook time:  35 mins

Total time:  50 mins

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Delicious, easy, creamy mushroom risotto using plant-based ingredients while retaining full flavour and richness.

Ingredients

• 1 packet porcini/ shiitake / mixed exotic mushrooms (at least 250g grams (1/2 a pound), more if you wish)
• 1 packet brown baby portabello (at least 250g grams ½ a pound),, more if you wish)
• 1 cup of mushroom stock (or enough mushroom concentrate to make a cup)
• 5 cups of vegan beef stock
• 2 tablespoons vegan butter (or 2 tablespoons of olive oil)
• 2 tablespoons vegetable oil
• 2 tablespoons onion, chopped
• Freshly ground black pepper
• 2 Tablespoons Flat Italian Parsley
• 3 Cups of Nutritional Yeast

Instructions

1. Begin by heating up the 5 cups of vegan beef stock and the 2 cups of mushroom stock in a saucepan. Keep this on a mild simmer, so that it remains warm.
2. In another pot, one big enough to accommodate your risotto, add the 2 tablespoons of oil, and 2 tablespoons of vegan butter (or substituted olive oil).
3. Brown your finely chopped onion, and when translucent, add all of your mixed mushrooms. (Check notes above for which to slice, dice or keep whole.) The secret to boosting the flavour of any mushroom is to sweat it. We do this by first vigorously stirring the mushrooms in the pot over high heat, coating them with the oil. Then, reduce the heat to medium, and spread the mushrooms evenly across the pot. Now, sprinkle them with a few pinches of salt. Leave them, like this, for a bout 3 - 5 minutes without stirring. The salt will begin to draw excess liquid from the mushrooms, leaving behind a delicious concentration of flavour. Once the droplets have begun to form, you can begin to stir again. After about 10 - 15 minutes the mushrooms would have reduced, then begin to brown.
4. Now, you are ready to add your rice, mixing well to ensure each grain is coated with the mushroom and onion mixture, imparting flavour.
5. Begin adding the warmed stock, ½ a cup at a time, to the pot. Stir the grains constantly, until the ½ cup has been completely absorbed, then add the next ½ cup, repeating until all the liquid has been absorbed and the grains are rich and creamy. See note above on cooking time - my preference is 35 minutes of non-stop stirring, for the creamiest, softest results. Begin tasting your grains around 20 minutes to determine their softness.
6. When you are happy, turn down the heat and add the 3 cups of nutritional yeast, black pepper and salt to your liking, and garnish with freshly-chopped, flat Italian parsley.
7. Serve (with an optional 10 minute green salad) and enjoy!

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Easy, Healthy 10 Minute Green Salad

Saucy Chicken-less, Mushroom + Spinach Pot

Mouthwatering Mushroom Carbonara (Vegan)

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What I love about stir-fries are that they are so quick to prepare, AND they’re filled with loads of healthy veggies. This plant-based broccoli-beef stir fry is a wokful of yummy, that’s ready in 20 minutes. It’s got so many nutrients that come part and parcel with sesame seeds, red peppers, green peppers and broccoli. Plus, it’s vegan which means you reduce harm to the environment and animal suffering when you choose this delicious dins!

Traditionally a broccoli beef recipe relies on soy sauce, but as soy sauce disagrees with me I’ve created this broccoli beef recipe to be soy-sauce free. I use vegan worcester sauce and chinese five spice instead, a tasty variation!

Serve this meal on a bed of noodles or jasmine rice – yes please!

INGREDIENTS:

• Vegan beef strips. I used Fry’s family strips today., but you can use any brand you enjoy. We’ll marinade them so that they taste amazing!
• 1.5 cups of vegan beef stock and additional water as needed
• 2 cloves garlic, minced
• 1/2 teaspoon of ginger, grated
• 1/2 teaspoon Chinese five spice
• 2 tablespoons Vegan Worcester sauce (such as maggie lazenby)
• 1.5 tablespoons vegetable oil
• 2 onions, sliced
• 1 red and green pepper, sliced
• 1/2 a head of broccoli, cut into 5cm/ 1 inch chunks
• 1 tablespoon sesame seeds
• 1 tablespoon cornstarch
• 1 – 2 teaspoons sesame oil
• freshly chopped basil or coriander

METHOD:

1. Set vegan beef strips to marinade in bowl of vegan beef stock, minced garlic, chinese five spice, and vegan Worcester sauce.
2. Slice the onions, peppers and broccoli
3. Lightly toast the sesame seeds by dry frying in a pan for a minute or so, then remove and set aside.
4. Stirfry half the onion in some oil, add the drained beef (retaining the liquid for use later) and then remove from wok.
5. Now fry the garlic, remaining onion, peppers and broccoli.
6. Add cornstarch to marinade, mix until there are no lumps, then add to the stirfry. The heat will cause the sauce to thicken, so be sure to stir rapidly.
7. Return the beef and onion mixture to the wok, along with the sesame seeds. Mix well.
8. Coronate with a generous splash of sesame oil (optional), garnish with freshly chopped basil or coriander and enjoy!

Best 20 Minute Broccoli Beef Stirfry (Vegan)

 

Author: Swoontastic Easy Vegan Recipes

Recipe type: Vegan

Cuisine: Asian

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

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Ingredients

• Vegan beef strips.
• 1.5 cups of vegan beef stock and additional water as needed
• 2 cloves garlic, minced
• ½ teaspoon of ginger, grated
• ½ teaspoon Chinese five spice
• 2 tablespoons Vegan Worcester sauce (such as maggie lazenby)
• 1.5 tablespoons vegetable oil
• 2 onions, sliced
• 1 red and green pepper, sliced
• ½ a head of broccoli, cut into 5cm/ 1 inch chunks
• 1 tablespoon sesame seeds
• 1 tablespoon cornstarch
• 1 - 2 teaspoons sesame oil
• freshly chopped basil or coriander

Instructions

1. Set vegan beef strips to marinade in bowl of vegan beef stock, minced garlic, chinese five spice, and vegan Worcester sauce.
2. Slice the onions, peppers and broccoli
3. Lightly toast the sesame seeds by dry frying in a pan for a minute or so, then remove and set aside.
4. Stirfry half the onion in some oil, add the drained beef (retaining the liquid for use later) and then remove from wok.
5. Now fry the garlic, remaining onion, peppers and broccoli.
6. Add cornstarch to marinade, mix until there are no lumps, then add to the stirfry. The heat will cause the sauce to thicken, so be sure to stir rapidly.
7. Return the beef and onion mixture to the wok, along with the sesame seeds. Mix well.
8. Coronate with a generous splash of sesame oil (optional), garnish with freshly chopped basil or coriander and enjoy!

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Crisp, filled with vitality and flavour – this is my go-to basic green summer salad. This beautiful bowl of fresh, healthy salad is the perfect summer side that’s served up in minutes! Today I share a few easy tricks to help make your green salad the kind of amazing-goodness you just want more of!

The number one trick for this salad is to invest in a slicing mandolin. I’m not one for buying loads of kitchen gadgets, but this handheld one is worth every green cent! Plus, it’s really small, easy to clean and affordable. (Also available on Yuppie Chef here.)

A mandolin gives you wafer-perfect slices, quickly and consistently, which I love – and in addition to making prep easier, those pretty lil slices make your salad look FANCY AF! Yes, you can slice your veggies by hand, so don’t be discouraged if you’re currently mandoliness.

The number two trick is to build your salad using the right combination of flavours and textures,

The basic formula for a good green salad is made up of a mix of textures:

• Something leafy (This crisp lettuce, baby spinach or rocket leaves)
• Something crunchy (Like sliced cucumber, radish, grated carrot, cubed celery or red onion)
• Something chewy (Cherry tomatoes, sliced olives, sun-dried tomatoes, vegan feta, grilled artichoke) steamed winter greens, peas, etc)

Combined with a basic mix of flavours:

• Savoury / Earthy (Salad leaves, radish, herbs, cucumber, celery, artichoke, steamed courgette, onion)
• Salty/ Brined (Olives, capers, vegan feta)
• Sweet (Baby tomato, grated carrot)
• Tarte / Acidic (Sundried tomatos, vinaigrette dressing)

The final trick lies in the assembly. Here’s how to create the perfect green salad:

1. Roughly chop your salad greens, and slice all your vegetables
2. Build your salad up by layering 1/2 of your greens beneath 1/2 of your veg, then repeat.
3. Sprinkle with a handful of fresh optional micro-greens 
4. Serve with a balsamic vinaigrette and enjoy!

Easy, Healthy 10 Minute Green Salad

 

Author: Swoontastic Easy Vegan Recipes

Recipe type: Salad

Prep time:  10 mins

Total time:  10 mins

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Ingredients

• 1 package of leafy greens such as lettuce, baby spinach or rocket leaves
• ½ sliced cucumber
• 5 sliced radishes,
• 1 grated carrot
• 1 sliced red onion
• 1 cup sliced cherry tomatoes
• ⅓ cup sliced olives
• 1 cup microgreens (optional)
• Balsamic vinaigrette for serving

Instructions

1. Roughly chop your salad greens, and slice all your vegetables
2. Build your salad up by layering ½ of your greens beneath ½ of your veg, then repeat.
3. Sprinkle with a handful of fresh optional micro-greens
4. Serve with a balsamic vinaigrette and enjoy!

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When those cold winter afternoons set in, nothing beats a warming bowl of split pea and barley soup! I like to add a few extras to the mix, to make it even more tasty – like vegan ham, peas, celery and carrot. Nutritious, filling and down-right fantastic, this is thiccc comfort food at it’s best!

This bowl of plant-based heartiness is best sopped up with slices of toasted ciabatta – the crustier, the better –  but any bread will do.

If you’d like to add something extra to this vegan soup-sensation, go ahead and include:

• White beans (borlotti, sugar, etc)
• Cubed potato
• Chickpeas
• Red lentils
• Sliced vegan sausage

It’s all good, and good for you, too!

Hearty Split Pea and Barley Soup with Vegan Bacon

Hearty Split Pea and Barley Soup with Vegan Bacon

INGREDIENTS:

• 1 chopped onion
• 1 cup diced celery
• 1 cup diced carrot
• 1 cup barley
• 2 cup split peas
• Water
• Stock cube or powder
• 1 cup of Frys Slicing Sausage, cubed
• 1 Teaspoon of Liquid smoke
• 1 Cup of Nutritional Yeast or vegan parmesan (optional)
• Frozen peas
• White Pepper
• Salt
• Black pepper
• Italian parsley for garnish

METHOD:

1. Squirt cubed vegan ham or polony with liquid smoke, and fry till slightly crisp, remove and set aside.
2. Sautee onions, carrot and celery till onions are translucent
3. Add remaining ingredients to pot and boil for 45-60 minutes, stirring regularly. Add more water a cup or two at a time, as needed, to achieve desired thickness.
4. Add optional nutritional yeast / vegan parmesan
5. Return vegan ham / slicing sausage to pot, along with frozen peas
6. Once peas have heated through, serve.

Chunky + Hearty Split Pea and Barley Soup (Vegan)

 

Author: Swoontastic Easy

Recipe type: Vegan, Soup

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

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Ingredients

• INGREDIENTS:
• 1 chopped onion
• 1 cup diced celery
• 1 cup diced carrot
• 1 cup barley
• 2 cup split peas
• 2 litres of vegan chicken stock
• Additional water as needed
• 1 cup of Frys Slicing Sausage, cubed
• 1 teaspoon Liquid smoke
• 1 cup Nutritional Yeast or vegan parmesan (optional)
• Frozen peas
• White Pepper
• Salt
• Black pepper
• Italian parsley for garnish

Instructions

1. Squirt about a teaspoons worth of liquid smoke on up cubed vegan ham or polony then fry till slightly crisp, remove and set aside.
2. Sautee onions, carrot and celery till onions are translucent
3. Add remaining ingredients to pot and boil for 45-60 minutes, stirring regularly. Add more water a cup or two at a time, as needed, to achieve desired thickness.
4. Add the optional cup of nutritional yeast
5. Return vegan ham / slicing sausage to pot, along with frozen peas
6. Once peas have heated through, serve.

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This creamy mushroom, vegan chicken, spinach and potato skillet is oh-so-hearty and delish. Perfect for autumn or winter dinners, this saucy skillet of plant-based comfort food makes an awesome pie filling, too! The below recipe makes a batch of around 3-4 servings, so you’ll have yummy leftovers for lunch, too!

This recipe is ideal with a bowl of rice, and of course I promise I won’t judge if you slather it all over some fluffy white grains! There are many tasty variations for this base recipe which include:

• Serving over baked potatoes 
• Used as a puff pastry filling
• Serving over a bed of mash
• Pouring over a bowl of polentb
• Mixing up with noodles to make a saucy bowl of penne pasta
• Using as a base for a bechamel bake like this.

If you make this as often as I do, you can start playing around with ingredients for variety. Try adding a few of the following:

• Chickpeas
• White beans
• Broccoli
• Baby carrots
• Peas
• Cubed potatoes
• Sliced courgette

 

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MUSHROOM, VEGAN CHICKEN AND SPINACH POT INGREDIENTS:

• 1 tablespoon olive oil 
  
• 1 finely sliced onion
  
• 1 punnet of baby portobello mushrooms, quarter
  
• 1 pack of Quorn SA vegan savory / chicken pieces
  
• 2 cloves garlic, minced
  
• 3 – 4 cups of spinach, chopped
  
• 2 tablespoons cornstarch or flour
  
• 1 cup of mushroom stock
  
• 2 cups of nutritional yeast
  
• 1 – 2 cups of plant based milk (unsweetened)
  
• 1 cup of Violife vegan parmesan, grated
  
• salt and black pepper to taste
• Fresh flat Italian parsley, chopped for garnish (optional)

MUSHROOM, VEGAN CHICKEN AND SPINACH POT METHOD:

1. Sauté onions in large skillet or stockpot with olive oil till translucent
2. Add quorn chicken pieces, cook till somewhat browned. Remove from pot
3. Add mushrooms and a sprinkle of salt. Do not stir until they begin to release their liquid. When browned, remove from pot and set aside with quorn pieces.
4. Quickly brown garlic, approx one minute, careful not to burn
5. Add spinach, cook for about 5 -10 minutes till wilted down
6. Create sauce by combining mushroom stock (try woolies brand), cornstarch (premixed in a splash of cold water), 1 cup of plant milk, vegan parmesan, nutritional yeast. Cook and allow to thicken. Add extra plant milk bit at a time, if too thick. Add extra nutritional yeast to thicken.
7. When sauce is at correct consistency, return mushrooms and quorn pieces too pot. Warm through for 5 minutes.
8. Add black pepper to your liking and taste for salt (approx 1/4 teaspoon is likely needed), garnish with Italian parsley and serve.

Saucy Chicken-less, Mushroom+ Spinach Pot

 

Author: Swoontastic Easy Vegan Recipes

Recipe type: Vegan

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Ingredients

• 1 tablespoon olive oil
• 1 finely sliced onion
• 1 punnet of baby portobello mushrooms, quarter
• 1 pack of Quorn SA vegan savory / chicken pieces
• 2 cloves garlic, minced
• 3 - 4 cups of raw spinach, chopped
• 2 tablespoons cornstarch or flour
• 1 cup of mushroom stock
• 2 cups of nutritional yeast
• 1 - 2 cups of plant based milk (unsweetened)
• 1 cup of Violife vegan parmesan, grated (optional)
• salt and black pepper to taste
• Fresh flat Italian parsley, chopped for garnish (optional)

Instructions

1. Sauté onions in large stockpot with olive oil till translucent
2. Add quorn chicken pieces, cook till somewhat browned. Remove from pot
3. Add mushrooms and a sprinkle of salt. Do not stir until they begin to release their liquid. When browned, remove from pot and set aside with quorn pieces.
4. Quickly brown garlic, approx one minute, careful not to burn
5. Add spinach, cook for about 5 -10 minutes till wilted down
6. Add mushroom stock (try woolies brand), cornstarch (premixed in a splash of cold water), 1 cup of plant milk, vegan parmesan, nutritional yeast.. Cook and allow to thicken. Add extra plant milk bit at a time, if too thick. Add extra nutritional yeast to thicken.
7. When sauce is at correct consistency, return mushrooms and quorn pieces too pot. Warm through for 5 minutes.
8. Add black pepper to your liking and taste for salt (approx ¼ teaspoon is likely needed).
9. Garnish with optional flat italian parsley and serve!

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Give me thick, velvety, creamy mashed potatoes any day of the WEEK! This plant-based mashed potato recipe is a simple, savoury indulgence that is pretty much guilt-free. I’m talking all the good fats that lashings of extra-virgin olive oil have to offer, alongside handfuls of freshly chopped herbs – and, of course, loads of vegan-vitality. YES!

Decadent Vegan Mashed Potatoes:

For this healthful helping, we upgrade all the traditional mashed potato ingredients for high-quality plant-based alternatives:

• Hearty Potatoes (the non-waxy kind)
• Luscious Olive Oil
• Fresh herbs (chives or parsley are the best)
• Dried herbs (mixed herbs)
• Savoury Nutritional Yeast
• White pepper
• Vegan chicken or vegetable stock and warmed water
• Optional vegan cream or soya / oat / rice milk. I often omit this and the results are still delish!

PORTION SIZES: While most would suggest one potato per person as a reasonable portion, honestly I like to eat at least three potatoes myself. Double this recipe as needed for your family!

How to Make Savoury Vegan Mashed Potatoes:

1. Peel and cut 4 potatoes in 5cm chunks, placing in water as you go to prevent the discolouration from exposure to air .
2. Cook your potatoes by either boiling them in salted water on the stove for 15 – 20 minutes (reserving the cooking water), or by covering them in the microwave for 8 – 15 minutes. If you use the microwave the container must be completely covered with a lid or another container. If not, your potatoes risk developing a waxy skin. (Make sure there is a gap for steam to escape, of course.)
3. Add 2 tablespoons of olive, 3 tablespoons of nutritional yeast, a cup of warm vegan chicken or veggie stock and 1/4 teaspoon of dried mixed herbs, some white pepper, and 2 tablespoons of finely chopped chives to your potatoes. If you’d like, you can add 1/2 cup of warmed plant-based milk (avoid almond, as the taste is not suitable) or vegan cream.
4. Mash with a masher until smooth. If the mixture is too dry, additional liquid 1/2 a cup at a time. You can use the potato boiling water, or regular water, warmed to room temperature.
5. When you’re ready to serve, drizzle with an optional  final sneaky lashing of olive oil, and enjoy!

The Ultimate Herbed Vegan Mashed Potatoes

 

Author: Swoontastic Easy Vegan Recipes

Recipe type: Vegan

Cook time:  30 mins

Total time:  30 mins

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Ingredients

• 4 Hearty Potatoes (the non-waxy kind)
• 2 Tablespoons Olive Oil
• 2 Tablespoons Cup Fresh herbs (chives or parsley are the best)
• ¼ Teaspoon dried herbs each (mixed herbs)
• 3 Tablespoons Nutritional Yeast
• Pinch of White pepper
• 1 Cup vegan chicken or vegetable stock and warmed water
• 1 Cup vegan cream or soya / oat / rice milk
• 1 Cup water as needed

Instructions

1. Peel and cut 4 potatoes in 5cm chunks, placing in water as you go to prevent the discolouration from exposure to air .
2. Cook your potatoes by either boiling them in salted water on the stove for 15 - 20 minutes (reserving the cooking water), or by covering them in the microwave for 8 - 15 minutes. If you use the microwave the container must be completely covered with a lid or another container. If not, your potatoes risk developing a waxy skin. (Make sure there is a gap for steam to escape, of course.)
3. Add 2 tablespoons of olive, 3 tablespoons of nutritional yeast, a cup of warm vegan chicken or veggie stock and ¼ teaspoon of dried mixed herbs, some white pepper, and 2 tablespoons of finely chopped chives to your potatoes. If you'd like, you can add ½ cup of warmed plant-based milk (avoid almond, as the taste is not suitable) or vegan cream.
4. Mash with a masher until smooth. If the mixture is too dry, additional liquid ½ a cup at a time. You can use the potato boiling water, or regular water, warmed to room temperature.
5. When you're ready to serve, drizzle with an optional  final sneaky lashing of olive oil, and enjoy!

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Follow @swoontastic on instagram and on Facebook here for weekly recipes and vegan meal ideas. And make sure you use #Swoontastic to share pics of your completed creation with me!

Even more vegan deliciousness: 

Cheesy Vegan Broccoli + Cauliflower Bechamel Bake

Chicken, Spinach + Sun Dried-Tomato Pasta (Vegan)

 SEE MORE DELICIOUS VEGAN RECIPES

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This penne pasta with vegan mince, lentils and mushrooms, smothered in a tomato and olive sauce, then topped with vegan parmesan and fresh parsley gives you pro-level deliciousness with only basic cooking level skills. Like, fry-up-some-ingredients-and-add-some-sauce level skills. I’ve included two recipes, a 15-minute version for using a store bought sauce, and a 30-minute version for making your own (super easy) sauce. The choice is yours!

Plant-Based Spaghetti ‘Meat’ Choices:

I’m using a favourite of mine, soya mince crumbles. You can get these as dehydrated chunks in most supermarkets or Indian / Asian stores, or get them as as ready-to-use crumbles in the vegetarian / vegan fridge section of most supermarkets. Brands like Frys or Woolworths (South Africa) make great options!

When I cook dehydrated soya mince, I like to boost the savoury flavour by adding a tablespoon of vegan Worcestershire sauce (such as Maggie Lazenby) along with vegan mushroom or beef stock to the rehydration water. A tablespoon of tomato paste takes it the next level of umami heaven, if you have it!

You aren’t limited to soya mince for this recipe. You can swap it out, or bulk it up with any of the following:

Any extra chopped mushrooms (shiitake, porcini, portabello, or regular button mushrooms work best)
A tin of brown lentils
Cauliflower crumbles 
Chopped eggplant
Chopped zucchini
Plant based sausage, sliced
Chickpeas (whole, or roughly chopped / run through food processor)
Firm tofu, grated or finely chopped and soaked in the rehydration mix mentioned above

Easy Ground Beef, Mushroom & Olive Pasta

Vegan Ground Beef, Mushroom & Olive Pasta Ingredients List

Basic ingredients for both 15 and 30 minute versions:

• Penne pasta (2/3rds cup of dried pasta per serving)
• Tomato Olive pasta sauce (Store bought, or see below list for ingredients to make own sauce)
• Vegan mince (or meat replacement of your choosing)
• 1 Tablespoon Olive oil
• Onion
• Nutritional Yeast
• Vegan parmesan
• Flat Italian Parsley for garnish (only fresh will do, replace with fresh basil or or oregano if fresh parsley is not available)

Plus, for the 30 minute version:

• 1 Cup Olives, chopped (Black or green)
• 1 Cup dried red lentils
• 1/4 teaspoon dried thyme (or 1 full teaspoon fresh)
• 1/4 teaspoon dried oregano (or 1 full teaspoon fresh)
• 1 punnet cremini / baby portabellini mushrooms
• 1/2 cup cubed celery
• 1/2 cup cubed/ grated carrot
• Tablespoon of vegan worcester sauce
• 1 cube of vegan beef / mushroom stock
• Teaspoon of chilli if you like it arrabbiata (spicy!)

SUPERFAST 15-MINUTE VERSION (BEGINNER VEGANS)

1) Put a pot of penne pasta on the boil
2) Sautee a chopped onion in some olive oil
3) Add your meat replacement + brown it (soya mince, mushrooms. eggplant, lentils, zucchini etc)
4) Add your fave premade tomato and olive pasta sauce (We love Woolworths option)
5) When heated through, add drained penne + mix it up nice & good
6) Season with nutritional yeast, fresh parsley or oregano + enjoy!

Vegan Ground Beef, Mushroom & Olive Pasta

HOME-MADE SAUCE VERSION (30 MINUTES)

1) Put a pot of penne pasta on the boil. Begin rehydrating dried soya mince crumbles in water, Lazenby sauce and vegan beef stock, if using.
2) Add a punnet of quartered cremini or baby portabello mushrooms to a pot with olive oil. Sprinkle lightly with salt. Do not stir till mushrooms begin to release their liquid. When browned, remove from pot + set aside.
3) Start your soffrito. Sautee a chopped onion, 1/2 cup of carrot, and 1/2 cup of celery in some olive oil till onions are translucent.
5) Add 1/2 a cup of chopped olives. I like black olives, but you can use green if that’s your preference.
5) Add and brown your soya mince / meat replacement (drained, reserve the liquid if you rehydrated it).
(If you’re using precooked brown lentils, you’ll add them to the pot after sauce in step 8.) .
6) Make your tomato sauce by adding a tin of whole, peeled, tomatoes in their liquid, along with oregano and thyme each (dried or fresh), 1 cup of water and optional chilli. Mash the tomatoes into the side of the pot using your wooden spoon.
7) Add dried lentils. Whole red lentils can be added at this point, as they cook within 15 – 20 minutes. Split red lentils are even better as they cook within 10 minutes. Brown lentils take a bit longer, so for speed it’s better to use tinned brown lentils. Let this lentil and tomato sauce cook by simmering, uncovered, for around 15 – 20 minutes on a medium heat. Stir occasionally. The sauce will reduce to get thick, and the lentils will get soft – that’s when you’re ready!
8) Return mushrooms to pot, add 2 tablespoons of the reserved soya soaking liquid OR a tablespoon of Worcestershire sauce and 1/2 cup of wet/ 1 tablespoon of dry vegan beef / mushroom stock.
9) Heat through and add the drained, cooked, penne pasta to the sauce, coating well
10) Season with 2 tablespoons nutritional yeast, fresh basil or parsley, taste for salt / black pepper, and nom!

Delicious Vegan Ground Beef, Mushroom & Olive Pasta

Recipe type: Vegan

Cuisine: Italian

Cook time:  30 mins

Total time:  30 mins

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Ingredients

• Penne pasta (2/3rds cup of dried pasta per serving)
• Tomato Olive pasta sauce (Store bought, or see below list for ingredients to make own sauce)
• Vegan mince (or meat replacement of your choosing)
• 1 Tablespoon Olive oil
• Onion
• Nutritional Yeast
• Vegan parmesan
• Flat Italian Parsley for garnish (only fresh will do, replace with fresh basil or or oregano if fresh parsley is not available)
• Plus, for the 30 minute version:
• 1 Cup Olives, chopped (Black or green)
• 1 Cup dried red lentils
• ¼ teaspoon dried thyme (or 1 full teaspoon fresh)
• ¼ teaspoon dried oregano (or 1 full teaspoon fresh)
• 1 punnet cremini / baby portabellini mushrooms
• ½ cup cubed celery
• ½ cup cubed/ grated carrot
• Tablespoon of vegan worcester sauce
• 1 cube of vegan beef / mushroom stock
• Teaspoon of chilli if you like it arrabbiata (spicy!)

Instructions

1. ) Put a pot of penne pasta on the boil. Begin rehydrating dried soya mince crumbles in water, Lazenby sauce and vegan beef stock, if using.
2. ) Add a punnet of quartered cremini or baby portabello mushrooms to a pot with olive oil. Sprinkle lightly with salt. Do not stir till mushrooms begin to release their liquid. When browned, remove from pot + set aside.
3. ) Start your soffrito. Sautee a chopped onion, ½ cup of carrot, and ½ cup of celery in some olive oil till onions are translucent.
4. ) Add ½ a cup of chopped olives. I like black olives, but you can use green if that's your preference.
5. ) Add and brown your soya mince / meat replacement (drained, reserve the liquid if you rehydrated it).
6. (If you’re using precooked brown lentils, you’ll add them to the pot after sauce in step 8.) .
7. ) Make your tomato sauce by adding a tin of whole, peeled, tomatoes in their liquid, along with oregano and thyme each (dried or fresh), 1 cup of water and optional chilli. Mash the tomatoes into the side of the pot using your wooden spoon.
8. ) Add dried lentils. Whole red lentils can be added at this point, as they cook within 15 - 20 minutes. Split red lentils are even better as they cook within 10 minutes. Brown lentils take a bit longer, so for speed it's better to use tinned brown lentils. Let this lentil and tomato sauce cook by simmering, uncovered, for around 15 - 20 minutes on a medium heat. Stir occasionally. The sauce will reduce to get thick, and the lentils will get soft - that's when you're ready!
9. ) Return mushrooms to pot, add 2 tablespoons of the reserved soya soaking liquid OR a tablespoon of Worcestershire sauce and ½ cup of wet/ 1 tablespoon of dry vegan beef / mushroom stock.
10. ) Heat through and add the drained, cooked, penne pasta to the sauce, coating well
11. ) Season with 2 tablespoons nutritional yeast, fresh basil or parsley, taste for salt / black pepper, and nom!

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MORE VEGAN PASTA RECIPES:

Linguine with Porcini Mushrooms, Truffles, Garlic & Parsley {Vegan Recipe}

Easy Vegan Spaghetti Pasta Recipe

Mouthwatering Mushroom Carbonara (Vegan)

Follow @swoontastic on instagram and on Facebook here for weekly recipes and vegan meal ideas. And make sure you use #Swoontastic to share pics of your completed creation with me!

 SEE MORE DELICIOUS VEGAN RECIPES

The post Delicious Vegan Ground Beef, Mushroom & Olive Pasta appeared first on Swoontastic.com | Easy Vegan Recipes.

These yummy vegan scrambled eggs are our favourite Sunday morning treat – and our non-vegan friends love them, too! The spiced, and savoury tofu scramble can be served on its own, but it’s even more delicious when served up with some tasty vegan sausage, chopped peppers and onion. REALLY so good!

You can serve this tofu scramble with a side of baked beans in tomato sauce, with a few slices of toast, or how about some avo?

The scramble reheats great the next day, or later for brunch sandwiches. Mmmmm!

Vegan Mexican-Inspired Scramble with Sausage and Peppers

VEGAN SCRAMBLED EGGS INGREDIENTS

• 1 Package Silken tofu, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon turmeric
• 3 tablespoons nutritional yeast
• 1 tablespoon smoked paprika
• 1 teaspoon olive oil
• 2 tablespoons of water
• 1/2  teaspoon of kala namak
• 4 Vegan sausage sliced
• 1 onion, chopped
• 1/2 green pepper, chopped
• 1/2 yellow paper, chopped
• 1/2 red pepper, chopped

VEGAN SCRAMBLED EGGS RECIPE

1. Add drained silken tofu to a large mixing bowl – approximately 1 cup of tofu per person.
2. Season with 1 teaspoon of dried oregano, half a teaspoon of turmeric, 3 tablespoons of nutritional yeast, 1 tablespoon of smoked paprika (or dry, smoked chipotle seasoning), a teaspoon of olive oil, two tablespoons of water and 1/2 teaspoon of kala namak (Indian black salt) – for the eggy taste. Mix gently with a spoon to distribute seasoning. Do not over mix or tofu will turn into a mush.
3. In a saucepan fry up your sliced sausages. I used @lindamccartneyfoods , but you can try @frysfamily awesome new breakfast bangers or even black beans! (No need to fry the beans, just add after the last step, to warm through.) When sausage is browned, remove from pan and set aside.
4. Now sautee one chopped onion, half a green pepper, half a yellow paper, half a red pepper, in some olive boil with a sprinkle of salt. Approx 15 minutes.
5. When peppers are browned, move to the side of the saucepan and add in the tofu mix. Stir in gently to mix with the peppers.
6. Add your sausage or beans, sprinkle with lots of freshly chopped coriander, a sprinkle of lime, black pepper and taste for salt.
7. Serve with toast and enjoy. .

THE BEST VEGAN SCRAMBLED EGGS

The Best Savoury Vegan Scrambled Eggs

 

Author: Swoontastic Easy Vegan Recipes

Recipe type: Vegan

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

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Ingredients

• 1 Package Silken tofu, drained
• 1 teaspoon dried oregano
• ½ teaspoon turmeric
• 3 tablespoons nutritional yeast
• 1 tablespoon smoked paprika
• 1 teaspoon olive oil
• 2 tablespoons of water
• ½  teaspoon of kala namak
• 4 Vegan sausage sliced
• 1 onion, chopped
• ½ green pepper, chopped
• ½ yellow paper, chopped
• ½ red pepper, chopped

Instructions

1. Add drained silken tofu to a large mixing bowl - approximately 1 cup of tofu per person.
2. Season with 1 teaspoon of dried oregano, half a teaspoon of turmeric, 3 tablespoons of nutritional yeast, 1 tablespoon of smoked paprika (or dry, smoked chipotle seasoning), a teaspoon of olive oil, two tablespoons of water and ½ teaspoon of kala namak (Indian black salt) - for the eggy taste. Mix gently with a spoon to distribute seasoning. Do not over mix or tofu will turn into a mush.
3. In a saucepan fry up your sliced sausages. I used @lindamccartneyfoods , but you can try @frysfamily awesome new breakfast bangers or even black beans! (No need to fry the beans, just add after the last step, to warm through.) When sausage is browned, remove from pan and set aside.
4. Now sautee one chopped onion, half a green pepper, half a yellow paper, half a red pepper, in some olive boil with a sprinkle of salt. Approx 15 minutes.
5. When peppers are browned, move to the side of the saucepan and add in the tofu mix. Stir in gently to mix with the peppers.
6. Add your sausage or beans, sprinkle with lots of freshly chopped coriander, a sprinkle of lime, black pepper and taste for salt.
7. Serve with toast and enjoy. .

3.5.3208

The post The Best Savoury Vegan Scrambled Eggs appeared first on Swoontastic.com | Easy Vegan Recipes.

Pasta carbonara is one of my absolute all time faves, and this totally vegan mushroom carbonara has saved my pasta-obsessed LIFE. It’s ready in a few minutes, and really fool-proof to make.

This basic plant-based carbonara sauce can be used to make alllll of your pasta-dreams come true. Try adding the additional ingredients to make:

• Mushroom carbonara
• “Ham” carbonara (using your fave plant based sandwich meat)
• Sun-dried tomato and pea carbonara

15 Minute Vegan Mushroom Carbonara Recipe

INGREDIENTS:

• Dry spaghetti or linguine pasta
• 1 pot of salted water for pasta
• Portabellini  mushrooms, quartered
• 1.5 tablespoons olive oil
• 4 tablespoons  nutritional yeast
• 1/2 teaspoon salt
• 1/5 teaspoon white pepper
• 1 squirt of lemon juice
• 2 tablespoons liquid smoke
• 1 teaspoon English mustard
• 5 tablespoons vegan cream (can sub with vegan milk)
• 3 cloves of garlic, minced
• 2 tablespoons flat Italian parsley, minced
• 1/2 cup of grated vegan parmesan (violife)

TO MAKE:
1. Put a pot of pasta on the boil with salt. My favorite pasta types for this are linguine or spaghetti.
2. Cube, then brown the portabellini  mushrooms in olive oil.  You can also add cubed vegan ham such as Fry’s Family’s polony style slicing sausage to your vegan mushroom carbonara. Remove from saucepan, set aside.
3. Create your vegan mushroom carbonara umami “egg” substitute: In a cup mix up 4 heaped tablespoons of nutritional yeast, 1/2 teaspoon salt, 1/5 teaspoon white pepper, a generous squirt of lemon juice, 2 tablespoons of liquid smoke, a tablespoon of olive oil, 1 teaspoon of English mustard and five tablespoons of your preferred vegan cream (can sub with vegan milk.)
4. Mince two or three cloves of garlic, sautée over medium heat till golden, with two tablespoons minced flat Italian parsley.
5. Pour the umami “egg” replacement into the saucepan, with two tablespoons of pasta water and mix well.
6. Add the cooked, drained pasta to the saucepan, setting aside one cup of pasta cooking water. Mix thoroughly, adding a tablespoon or two of pasta water to the mix if extra liquid is needed.
7. Return the mushrooms to the pot, add 1/2 cup of Violife vegan parmesan and 1 optional cup of frozen peas, mix well and serve when peas are heated through.

Mouthwatering Mushroom Carbonara (Vegan)

Recipe type: Vegan

Cuisine: Italian

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

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Ingredients

• Dry spaghetti or linguine pasta
• 1 pot of salted water for pasta
• Portabellini  mushrooms, quartered
• 1.5 tablespoons olive oil
• 4 tablespoons  nutritional yeast
• ½ teaspoon salt
• ⅕ teaspoon white pepper
• 1 squirt of lemon juice
• 2 tablespoons liquid smoke
• 1 teaspoon English mustard
• 5 tablespoons vegan cream (can sub with vegan milk)
• 3 cloves of garlic, minced
• 2 tablespoons flat Italian parsley, minced
• ½ cup of grated vegan parmesan (violife)

Instructions

1. Put a pot of pasta on the boil with salt. My favorite pasta types for this are linguine or spaghetti.
2. Cube, then brown the portabellini  mushrooms in olive oil.  You can also add cubed vegan ham such as Fry's Family's polony style slicing sausage to your vegan mushroom carbonara. Remove from saucepan, set aside.
3. Create your vegan mushroom carbonara umami “egg” substitute: In a cup mix up 4 heaped tablespoons of nutritional yeast, ½ teaspoon salt, ⅕ teaspoon white pepper, a generous squirt of lemon juice, 2 tablespoons of liquid smoke, a tablespoon of olive oil, 1 teaspoon of English mustard and five tablespoons of your preferred vegan cream (can sub with vegan milk.)
4. Mince two or three cloves of garlic, sautée over medium heat till golden, with two tablespoons minced flat Italian parsley.
5. Pour the umami “egg” replacement into the saucepan, with two tablespoons of pasta water and mix well.
6. Add the cooked, drained pasta to the saucepan, setting aside one cup of pasta cooking water. Mix thoroughly, adding a tablespoon or two of pasta water to the mix if extra liquid is needed.
7. Return the mushrooms to the pot, add ½ cup of Violife vegan parmesan and 1 optional cup of frozen peas, mix well and serve when peas are heated through.

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Follow @swoontastic on instagram and on Facebook here for weekly recipes and vegan meal ideas. And make sure you use #Swoontastic to share pics of your completed creation with me!

Chicken, Spinach + Sun Dried-Tomato Pasta (Vegan)

Easy Vegan Spaghetti Pasta Recipe

Linguine with Porcini Mushrooms, Truffles, Garlic & Parsley {Vegan Recipe}

 SEE MORE DELICIOUS VEGAN RECIPES

The post Mouthwatering Mushroom Carbonara (Vegan) appeared first on Swoontastic.com | Easy Vegan Recipes.

Think of this vegan dinner as your traditional cape malay chicken all dressed up for a yummy protein party. This vegan curry uses all the authentic Cape Malay herbs and spices that an aromatic chicken curry are made of, with loads of added extra protein in the form of peas, chickpeas and plant-based soya protein.

Below I’ll be sharing the full recipe for making this easy vegan curry from scratch in 30 minutes, as well as a 15-minute cheat version, too…

For this recipe, I used soya chicken shreds found in the frozen section of my local Indian spice shop. These soya shreds can be prepared from frozen and are great to have on hand.

To give them an extra boost of flavour, I like to soak the frozen shreds in a cup or two of boiled water, with a tablespoon of vegan chicken stock for 5 – 10 minutes. I start this process just before I begin peeling my potatoes and chopping the onions. Soon these shreds will be soft, tasty and ready to fool any meat eater.

SUPERFAST 15-MINUTE VERSION (BEGINNER VEGANS)

Guys, you can totally make the cheat version of this vegan cape malay chicken curry in 15 minutes with the following ingredients:

• 300 – 500g Soya Chicken / Quorn vegan savoury chicken pieces
• 1 x Cook in Cape Malay Curry Sauce (the Woolies version is 100% vegan)
• 1 x onion
• 1 x cup of frozen peas
• 2 x potatoes
• 1 x tin of beans (chickpea or butterbean, etc)

1. Simply parboil your peeled and quartered potatoes (or microwave them)
2. Fry up your onion till translucent
3. Add your plant-based chicken, cook in sauce, beans and parboiled potatoes
4. Cook for a further 5 – 10 minutes – until the potatoes are to your liking
5. Stir in a cup of frozen peas, and warm through
6. Serve!

Seriously, it doesn’t get easier than that – which I love for mid-week dinner emergencies. Of course, if you have about 15 minutes extra, you can pretty much make the entire curry from scratch – and it’s really easy to do.

FANCY-PANTS CAPE MALAY CURRY VERSION (STILL UNDER 30 MINUTES)

• 300 – 500g Soya Chicken / Quorn vegan savoury chicken pieces
• 1 tin of tomatoes
• 1 tin of beans (kidney, butterbeans, chickpeas)
• 2 peeled + quartered potatoes, par-cooked (microwave is fastest)
• 2 cups of peas (green, frozen)
• 1 tablespoon vegetable oil
• 1 cup water, if needed
• 1 tablespoon Mrs Balls chutney (or sub with a tablespoon of sugar)
• 1 tablesooon of vinegar
• Salt to taste
• 1 cup coriander / cilantro to garnish

CURRY PASTE:

• 1 onion, chopped
• 1 tablespoon of ginger and garlic paste combined
• 1 teaspoon chili paste
• 6 – 8 curry leaves (optional)

DRY SPICES:

• 3 cardamom pods
• 4 cinnamon sticks
• 2 teaspoons masala curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin

METHOD

1. Start by parboiling or microwaving your peeled and quartered potatoes.
2. Add chopped onion, ginger, garlic, chili and optional curry leaves to a blender / food processor to make a paste.
3. Add paste to a saucepan with a tablespoon of vegetable oil, cook for about 3 minutes untill fragrant.
4. Stir in the dry spices – cardamom, cinnamon sticks, masala curry powder, turmeric and cumin – and cook for another 3 – 5 minutes.
5. Add the soya chicken or Quorn, coating thoroughly with the mixture.
6. Add a tin of tomatoes (whole or diced) to the blender / processor to form a smooth liquid, then add to pot with a tablespoon of white spirit or apple cider vinegar. Add the chutney (or sugar), par-cooked potatoes and beans. Cook for another 10 minutes, or until potatoes are soft.
7. Before serving stir in green peas to heat through, season with salt and sprinkle with freshly chopped cilantro.

Simple + Tasty Cape Malay Chicken Curry (Vegan)

 

Author: Swoontastic Easy Vegan Recipes

Recipe type: Vegan, Curry

Cuisine: Cape Malay

Cook time:  30 mins

Total time:  30 mins

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Ingredients

• 300 - 500g Soya Chicken / Quorn vegan savoury chicken pieces
• 1 tin of tomatoes
• 1 tin of beans (kidney, butterbeans, chickpeas)
• 2 peeled + quartered potatoes, par-cooked (microwave is fastest)
• 2 cups of peas (green, frozen)
• 1 tablespoon vegetable oil
• 1 cup water, if needed
• 1 tablespoon Mrs Balls chutney (or sub with a tablespoon of sugar)
• 1 tablesooon of vinegar
• Salt to taste
• 1 cup coriander / cilantro to garnish
• CURRY PASTE:
• 1 onion, chopped
• 1 tablespoon of ginger and garlic paste combined
• 1 teaspoon chili paste
• 6 – 8 curry leaves (optional)
• DRY SPICES:
• 3 cardamom pods
• 4 cinnamon sticks
• 2 teaspoons masala curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin

Instructions

1. Start by parboiling or microwaving your peeled and quartered potatoes.
2. Add chopped onion, ginger, garlic, chili and optional curry leaves to a blender / food processor to make a paste.
3. Add paste to a saucepan with a tablespoon of vegetable oil, cook for about 3 minutes untill fragrant.
4. Stir in the dry spices – cardamom, cinnamon sticks, masala curry powder, turmeric and cumin – and cook for another 3 – 5 minutes.
5. Add the soya chicken or Quorn, coating thoroughly with the mixture.
6. Add a tin of tomatoes (whole or diced) to the blender / processor to form a smooth liquid, then add to pot with a tablespoon of white spirit or apple cider vinegar. Add the chutney (or sugar), par-cooked potatoes and beans. Cook for another 10 minutes, or until potatoes are soft.
7. Before serving stir in green peas to heat through, season with salt and sprinkle with freshly chopped cilantro.

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Follow @swoontastic on instagram and on Facebook here for weekly recipes and vegan meal ideas. And make sure you use #Swoontastic to share pics of your completed creation with me!

MORE TO MAKE:

South African Curry and Rice (Vegan)

Easy Italian Sausage, Peppers + Onion Skillet (Vegan)

Easy Vegan Spaghetti Pasta Recipe

 SEE MORE DELICIOUS VEGAN RECIPES

The post Simple + Tasty Cape Malay Chicken Curry (Vegan) appeared first on Swoontastic.com | Easy Vegan Recipes.

You only need a few ingredients to create this tasty, Italian sausage, onions and peppers skillet dish. Most of them, you’ll likely have at home, which means you’ll only have to pick up peppers, vegan sausage and possibly fresh basil or parsley – if you don’t have a little herb pot in your window-sill.

I used my first pack of Beyond Meat hot Italian plant-based sausages to create this sausage, pepper and onion skillet meal, and they were really tasty. They were much juicier than regular vegan sausage, and even released their own juices, making the dish super yum.

Unfortunately, these sausages were extremely expensive, and if I were to make the dish again, I’d be 100%  fine with using any other plant-based sausage, and simply adding additional liquid to the skillet as described in the recipe below.

Sausage, Peppers + Onion Skillet Ingredients

BASE RECIPE:

• 1 tablespoon olive oil 
• 1 pack of vegan Italian sausage (I used Beyond Meat)
• 1 clove of garlic, minced
• 1 onion, sliced
• 2 mixed peppers, sliced
• 1 teaspoon of dreied mixed italian herbs,
• 1 teaspoon chilli spice (optional, to your taste)
• Salt
• Black pepper
• Fresh basil or parsley for garnish, chopped (optional)

OPTIONAL SAUCE:
If you’re not using Beyond Meat sausage, you can create a light sauce in your skillet by adding the below ingredients.

• 250ml cup of vegan chicken stock OR a tablespoon of vegan chicken stock dissolved in 250ml a cup of water
• 1 tablespoon of tomato paste
• 1 tablespoon of white spirit vinegar / apple cider vinegar

Easy Italian Sausage, Peppers + Onion Skillet Recipe

1. Stirfry your vegan sausage (sliced or whole, as per your preference) along with one sliced onion in some olive oil. I used the Beyond Meat Italian sausage, but any plant-based meat or protein of your preference will do. When onions are translucent, remove along with the sausage and set aside. Retain any liquid that might have released from Beyond Meat sausages in the skillet.
2. Mince a clove of garlic and saute till golden in olive oil at a low heat. Be certain to stir regularly, as garlic can burn within 10seconds if heat is too high, making it bitter and pungent.
3. Sautee peppers, sliced into strips, along with another sliced onion.
   NOTE: If you are using beyond meat Italian sausages, they would have released quite a bit of liquid, making for a tasty light sauce. If you are using regular soy sausages, or an alternative such as beans or mushrooms, you might wish to add a 250ml cup of vegan chicken stock or a tablespoon of powdered vegan chicken stock dissolved in 250ml a cup of water, along with a tablespoon of tomato paste and a tablespoon of white spirit vinegar / apple cider vinegar to the skillet now, to create your own light sauce.)
4. Sprinkle a teaspoon of mixed italian herbs, or a teaspoon containing a combination of dried thyme, sweet basil and oregano over the skillet. If you’d like some extra spice, add a pinch of chilli, adjusting for your preferred heat.
5. When peppers are soft, after approx 15 minutes, return the set-aside sausage and onions to the skillet. Mix well, and allow to warm through.
6. Season with salt, black pepper, and garnish with freshly chopped, flat Italian parsley or fresh basil.
7. Serve with rice, herbed mash, polenta or over a baked potato, and ENJOY!

WHAT TO COOK TOMORROW:

Chicken, Spinach + Sun Dried-Tomato Pasta (Vegan)

Summer Strawberry, Walnut + Baby Spinach Salad

Easy Vegan Spaghetti Pasta Recipe

Easy Italian Sausage, Peppers + Onion Skillet (Vegan)

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Ingredients

• 1 tablespoon olive oil
• 1 pack of vegan Italian sausage (I used Beyond Meat)
• 1 clove of garlic, minced
• 1 onion, sliced
• 2 mixed peppers, sliced
• 1 teaspoon of dreied mixed italian herbs,
• 1 teaspoon chilli spice (optional, to your taste)
• Salt
• Black pepper
• Fresh basil or parsley for garnish, chopped (optional)
• OPTIONAL SAUCE:
• 250ml cup of vegan chicken stock OR a tablespoon of vegan chicken stock dissolved in 250ml a cup of water
• 1 tablespoon of tomato paste
• 1 tablespoon of white spirit vinegar / apple cider vinegar

Instructions

1. Stirfry your vegan sausage (sliced or whole, as per your preference) along with one sliced onion in some olive oil.
2. Mince a clove of garlic and saute till golden in olive oil at a low heat.
3. Sautee peppers, sliced into strips, along with another sliced onion. NOTE: If you are using beyond meat Italian sausages, they would have released quite a bit of liquid, making for a tasty light sauce. If you are using regular soy sausages, or an alternative such as beans or mushrooms, you might wish to add a 250ml cup of vegan chicken stock or a tablespoon of powdered vegan chicken stock dissolved in 250ml a cup of water, along with a tablespoon of tomato paste and a tablespoon of white spirit vinegar / apple cider vinegar to the skillet now, to create your own light sauce.)
4. Sprinkle a teaspoon of mixed italian herbs, or a teaspoon containing a combination of dried thyme, sweet basil and oregano over the skillet. If you'd like some extra spice, add a pinch of chilli, adjusting for your preferred heat.
5. When peppers are soft, after approx 15 minutes, return the set-aside sausage and onions to the skillet. Mix well, and allow to warm through.
6. Season with salt, black pepper, and garnish with freshly chopped, flat Italian parsley or fresh basil.
7. Serve with rice, herbed mash, polenta or over a baked potato, and ENJOY!

3.5.3208

Follow @swoontastic on instagram and on Facebook here for weekly recipes and vegan meal ideas. And make sure you use #Swoontastic to share pics of your completed creation with me!

 SEE MORE DELICIOUS VEGAN RECIPES

The post Easy Italian Sausage, Peppers + Onion Skillet (Vegan) appeared first on Swoontastic.com | Easy Vegan Recipes.

Throw this summer strawberry, walnut and baby spinach salad together in a matter of minutes! It’s a healthful, plant-based salad bursting with all the iron that comes with leafy green goodness, the anti-oxidant power of strawberries and the good fats that these kick-ass walnuts rock.

Summer Strawberry, Walnut + Baby Spinach Salad

The base recipe for this summery bowl of sweetness is made of:

• strawberries
• baby spinach
• walnuts

But you can zoosh this strawberry, walnut and spinach salad up with a few extra bits of yumminess including:

• fresh rocket
• fresh basil
• toasted almond flakes
• vegan feta
• sliced olives
• dried cranberry
• raisins
• cubed watermelon

This strawberry, walnut and spinach summer salad is really delicious when served with a balsamic vinaigrette.

You can whip up a cup of basic vinaigrette by combining the following ingredients:

• 1/4 cup balsamic vinegar
• 3/4 cup olive oil
• salt
• black pepper
• 1 teaspoon dried sweet basil (optional)

Why not make double? The remaining vinaigrette dressing can also be sopped up with slices of vegan ciabatta for mouthwatering results!

Summer Strawberry, Walnut + Baby Spinach Salad

Summer Strawberry, Walnut + Baby Spinach Salad

 

Author: Swoontastic

Recipe type: Salad

Prep time:  10 mins

Total time:  10 mins

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Ingredients

• 1,5 cups strawberries, halved
• 3 cups baby spinach
• 2 cup fresh arugula/ rocket
• ½ cup walnuts
• ½ cup vegan feta (optional)
• Balsamic vinaigrette to serve

Instructions

1. Halve strawberries
2. Roughly chop rocket
3. Combine with walnuts, vegan feta, baby spinach in a salad bowl
4. Serve with balsamic vinaigrette of your choosing

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MAKE NEXT:

Vibrant + Fresh Chickpea Tuna Salad

The Ultimate Grilled Vegan Calamari

Cheesy Vegan Broccoli + Cauliflower Bechamel Bake

 SEE MORE DELICIOUS VEGAN RECIPES

The post Summer Strawberry, Walnut + Baby Spinach Salad appeared first on Swoontastic.com | Easy Vegan Recipes.