Garden of Vegan

Showing 65 posts tagged recipe

High-res Green Protein Power Breakfast Smoothie (via www.ilovevegan.com)
This green smoothie is the perfect morning pick-me-up to get the day started off right. The mix of natural sugars, vitamins, and minerals from the banana + mango + spinach combo really help to perk you up while the healthy fats and protein from the pumpkin seeds and hemp hearts keep you feeling satiated. 13+ grams of protein | 9 grams of fibre
Ingredients
1 cup (250 ml) unsweetened almond milk
1 ripe banana, frozen
1/2 cup (125 ml) chopped mango, frozen
1-2 large handfuls of baby spinach
1/4 cup (60 ml) pumpkin seeds (Pepita seeds)
2 tbsp (30 ml) hemp hearts (hulled hemp seeds)
optional: 1/2 scoop vanilla protein powder + 1/4 cup water
Directions
In a blender (or large tumbler if you’re using an immersion blender) layer the spinach, banana, mango, pumpkin seeds, and hemp hearts. Add the almond milk and blend until the pumpkin seeds are really really smooth. This recipe makes a single 16 oz serving sized smoothie.
For notes on substitutions and additional information, visit the full post at: http://bit.ly/1kMHV5z

Green Protein Power Breakfast Smoothie (via www.ilovevegan.com)

This green smoothie is the perfect morning pick-me-up to get the day started off right. The mix of natural sugars, vitamins, and minerals from the banana + mango + spinach combo really help to perk you up while the healthy fats and protein from the pumpkin seeds and hemp hearts keep you feeling satiated. 13+ grams of protein | 9 grams of fibre

Ingredients

  • 1 cup (250 ml) unsweetened almond milk
  • 1 ripe banana, frozen
  • 1/2 cup (125 ml) chopped mango, frozen
  • 1-2 large handfuls of baby spinach
  • 1/4 cup (60 ml) pumpkin seeds (Pepita seeds)
  • 2 tbsp (30 ml) hemp hearts (hulled hemp seeds)
  • optional: 1/2 scoop vanilla protein powder + 1/4 cup water

Directions

In a blender (or large tumbler if you’re using an immersion blender) layer the spinach, banana, mango, pumpkin seeds, and hemp hearts. Add the almond milk and blend until the pumpkin seeds are really really smooth. This recipe makes a single 16 oz serving sized smoothie.

For notes on substitutions and additional information, visit the full post at: http://bit.ly/1kMHV5z

High-res westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!
Tofu Vegetable Noodle Soup
Yields 2 servings.
What You’ll Need:
1/2 block firm or extra-firm tofu, cut into cubes (I recommend using WestSoy Extra-Firm Tofu)
2 cloves garlic, minced
1/2 tbsp olive oil
1/2 tbsp light soy sauce
1/2 tbsp olive oil
3½ cups vegetable broth
3-4 medium white button mushrooms, thinly sliced
1 rib celery, thinly sliced diagonally
1 carrot, sliced into ribbons using a vegetable peeler
1/8 cup red onion, thinly sliced
1 cup packed, of chopped kale, stems removed
1/3 cup fresh or frozen peas
1-1½ cups uncooked rice noodles (approx.)
3 green onions, thinly sliced on a diagonal, for garnish
Directions:
Combine the tofu, olive oil, garlic, and soy sauce in a shallow bowl or food storage container. Set the tofu and marinade aside while you clean, slice, and prepare all of the vegetable ingredients.
In a medium sized saucepan, heat 1/2 tbsp of olive oil over medium heat. Add the tofu along with the marinade and cook, stirring occasionally, until the tofu is golden brown.
Add the onion and celery and continue cooking until the onion appears to be transparent. Add the carrot ribbons and sliced mushrooms and cook for about 30 seconds.
Add 2½ cups of vegetable broth, turn the heat up to high and bring to a boil. Add the rice noodles and cook for about 2 minutes. Add the peas and chopped kale and boil for another 2-3 minutes or until the vegetables and noodles are tender. Add more broth if necessary.
Top with thinly sliced green onion and serve!
Notes:
This soup is best served immediately after it’s made. As the soup sits the rice noodles will continue to absorb the broth. If you want to save some for leftovers, strain the broth from the soup and refrigerate them separately. Add the broth back to the soup when you reheat them, you may still find that adding extra broth is necessary.

westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!

Tofu Vegetable Noodle Soup

Yields 2 servings.

What You’ll Need:

  • 1/2 block firm or extra-firm tofu, cut into cubes (I recommend using WestSoy Extra-Firm Tofu)
  • 2 cloves garlic, minced
  • 1/2 tbsp olive oil
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp olive oil
  • 3½ cups vegetable broth
  • 3-4 medium white button mushrooms, thinly sliced
  • 1 rib celery, thinly sliced diagonally
  • 1 carrot, sliced into ribbons using a vegetable peeler
  • 1/8 cup red onion, thinly sliced
  • 1 cup packed, of chopped kale, stems removed
  • 1/3 cup fresh or frozen peas
  • 1-1½ cups uncooked rice noodles (approx.)
  • 3 green onions, thinly sliced on a diagonal, for garnish

Directions:

Combine the tofu, olive oil, garlic, and soy sauce in a shallow bowl or food storage container. Set the tofu and marinade aside while you clean, slice, and prepare all of the vegetable ingredients.

In a medium sized saucepan, heat 1/2 tbsp of olive oil over medium heat. Add the tofu along with the marinade and cook, stirring occasionally, until the tofu is golden brown.

Add the onion and celery and continue cooking until the onion appears to be transparent. Add the carrot ribbons and sliced mushrooms and cook for about 30 seconds.

Add 2½ cups of vegetable broth, turn the heat up to high and bring to a boil. Add the rice noodles and cook for about 2 minutes. Add the peas and chopped kale and boil for another 2-3 minutes or until the vegetables and noodles are tender. Add more broth if necessary.

Top with thinly sliced green onion and serve!

Notes:

This soup is best served immediately after it’s made. As the soup sits the rice noodles will continue to absorb the broth. If you want to save some for leftovers, strain the broth from the soup and refrigerate them separately. Add the broth back to the soup when you reheat them, you may still find that adding extra broth is necessary.

High-res westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! This month we’ll be posting original recipes featuring WestSoy deliciousness!
Burrito Bowl with Salsa Baked Tofu
Yields 2 servings.
What You’ll Need:
Salsa Baked Tofu
1/2 block of extra-firm tofu, cut into bite-sized squares(I recommend using WestSoy Extra-Firm Tofu)
3 tbsp salsa
1 tsp sriracha
1 tsp olive oil
1 clove garlic, minced
pinch of salt
1/8 tsp (or less) of ground cumin(or substitute with WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour)
Chili & Lime Kale
3 packed cups of coarsely chopped kale (stems removed)
squeeze of lime juice
1 clove garlic, minced
pinch of salt
1/8 tsp (or less) of ground cumin
1/8 tsp chili powder
1/8 tsp salt
Brown Rice & Black BeansCombine:
1 1/2 cups cooked brown rice
3/4 cup black beans
Serve with:
shredded lettuce
chopped tomato
sliced avocado
2 whole grain wraps (optional)
salsa, hummus, guacamole, and lime
Salsa Baked Tofu:
Preheat your oven to 425 °F. Combine the tofu, salsa, sriracha, olive oil, garlic, cumin, and salt, making sure that the tofu is evenly coated.
Lay the tofu on a baking sheet lined with parchment paper. Bake for 10 minutes, flip, and bake for another 10 minutes.
If you’re short on time you can substitute the Salsa Baked Tofu for WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour.
Chili & Lime Kale:
Steam the chopped kale for 5 minutes or until just tender. Remove the kale from steamer and toss with a squeeze of lime juice, minced garlic, chili powder, cumin, and salt. Make sure to evenly coat the kale.
Tortilla Bowl:
Preheat your oven to 350 °F. Form your tortilla bowl inside of a lightly-greased, medium sized, oven-safe bowl. Bake for 8-12 minutes or until lightly browned. For serving, place inside a regular bowl for extra strength and rigidity.
Assembling the Burrito Bowl:
Lay a bed of brown rice & beans into a bowl, make a well in the center and fill with 1/2 of the Chili & Lime Kale and top with 1/2 of the Salsa Baked Tofu. Make sure everything is hot before serving. Top with shredded lettuce, fresh chopped tomato, sliced avocado, and your favourite combination of salsa, hummus, guacamole, and lime juice.

westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! This month we’ll be posting original recipes featuring WestSoy deliciousness!

Burrito Bowl with Salsa Baked Tofu

Yields 2 servings.

What You’ll Need:

Salsa Baked Tofu

  • 1/2 block of extra-firm tofu, cut into bite-sized squares
    (I recommend using WestSoy Extra-Firm Tofu)
  • 3 tbsp salsa
  • 1 tsp sriracha
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • pinch of salt
  • 1/8 tsp (or less) of ground cumin
    (or substitute with WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour)

Chili & Lime Kale

  • 3 packed cups of coarsely chopped kale (stems removed)
  • squeeze of lime juice
  • 1 clove garlic, minced
  • pinch of salt
  • 1/8 tsp (or less) of ground cumin
  • 1/8 tsp chili powder
  • 1/8 tsp salt

Brown Rice & Black Beans
Combine:

  • 1 1/2 cups cooked brown rice
  • 3/4 cup black beans

Serve with:

  • shredded lettuce
  • chopped tomato
  • sliced avocado
  • 2 whole grain wraps (optional)
  • salsa, hummus, guacamole, and lime

Salsa Baked Tofu:

Preheat your oven to 425 °F. Combine the tofu, salsa, sriracha, olive oil, garlic, cumin, and salt, making sure that the tofu is evenly coated.

Lay the tofu on a baking sheet lined with parchment paper. Bake for 10 minutes, flip, and bake for another 10 minutes.

If you’re short on time you can substitute the Salsa Baked Tofu for WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour.

Chili & Lime Kale:

Steam the chopped kale for 5 minutes or until just tender. Remove the kale from steamer and toss with a squeeze of lime juice, minced garlic, chili powder, cumin, and salt. Make sure to evenly coat the kale.

Tortilla Bowl:

Preheat your oven to 350 °F. Form your tortilla bowl inside of a lightly-greased, medium sized, oven-safe bowl. Bake for 8-12 minutes or until lightly browned. For serving, place inside a regular bowl for extra strength and rigidity.

Assembling the Burrito Bowl:

Lay a bed of brown rice & beans into a bowl, make a well in the center and fill with 1/2 of the Chili & Lime Kale and top with 1/2 of the Salsa Baked Tofu. Make sure everything is hot before serving. Top with shredded lettuce, fresh chopped tomato, sliced avocado, and your favourite combination of salsa, hummus, guacamole, and lime juice.

High-res westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!
Scrambled Tofu Breakfast Wrap
Yields 1-2 servings.
What You’ll Need:
1/2 block firm or extra-firm tofu (I recommend using WestSoy Extra-Firm Tofu)
1/2 tbsp olive oil
1 clove garlic, minced
1 tbsp (or more) nutritional yeast
1/8 tsp (or less) of ground cumin
1/8 tsp salt
whole grain wraps (1 large, or 2 small sized wraps)
lettuce or baby spinach
sliced tomato
sliced avocado
Scrambled Tofu:
Heat the olive oil over medium-high heat. Use your hands to break the tofu into large chunks. Add the tofu and garlic to the hot oil.  Cook, stirring occasionally, until the tofu is golden brown on all or most sides. As the tofu is cooking you can break up larger pieces of tofu with your wooden spoon.
Once the tofu is golden brown, add the nutritional yeast, cumin, and salt. Stir and continue cooking until the tofu absorbs the nutritional yeast.
Serve the scrambled tofu with a side of toast and some fresh fruit, or turn it into a breakfast wrap!
Assembling the Wrap:
Lay a bed of lettuce in a line down the center of a whole grain wrap. Top with scrambled tofu, avocado and tomato. Try adding salsa, hummus, sriracha or vegan mayo to change it up.
Fold the sides of the wrap in and fasten with a toothpick.

westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!

Scrambled Tofu Breakfast Wrap

Yields 1-2 servings.

What You’ll Need:

  • 1/2 block firm or extra-firm tofu (I recommend using WestSoy Extra-Firm Tofu)
  • 1/2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp (or more) nutritional yeast
  • 1/8 tsp (or less) of ground cumin
  • 1/8 tsp salt
  • whole grain wraps (1 large, or 2 small sized wraps)
  • lettuce or baby spinach
  • sliced tomato
  • sliced avocado

Scrambled Tofu:

Heat the olive oil over medium-high heat. Use your hands to break the tofu into large chunks. Add the tofu and garlic to the hot oil.  Cook, stirring occasionally, until the tofu is golden brown on all or most sides. As the tofu is cooking you can break up larger pieces of tofu with your wooden spoon.

Once the tofu is golden brown, add the nutritional yeast, cumin, and salt. Stir and continue cooking until the tofu absorbs the nutritional yeast.

Serve the scrambled tofu with a side of toast and some fresh fruit, or turn it into a breakfast wrap!

Assembling the Wrap:

Lay a bed of lettuce in a line down the center of a whole grain wrap. Top with scrambled tofu, avocado and tomato. Try adding salsa, hummus, sriracha or vegan mayo to change it up.

Fold the sides of the wrap in and fasten with a toothpick.