vegan_veganlife (2025)

12/09/2025

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Instant Pot Chana Masala

Recipe:

Ingredients
2 tablespoons coconut oil
1 medium yellow onion, small dice
1 small hot pepper/chili, minced
2 cloves of garlic, minced
2- inch piece fresh ginger, peeled and minced
1 strip of lemon peel, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon curry powder
1 14.5 oz can crushed tomatoes (or 1 ½ cups)
3 cups cooked chickpeas, drained (from roughly 2 15-oz cans)
1 ¼ cups water
sea salt and ground black pepper, to taste
chopped cilantro, for garnish
Instructions
Set the Instant Pot to “sauté” mode at “normal” and add the oil to the pot. Add the onions and sauté until translucent, about 3-4 minutes. To the pot, add the hot pepper, garlic, ginger, lemon peel, cumin, coriander, turmeric, and curry powder. Stir to combine. Keep stirring and cooking the onion and spice mixture for 4-5 minutes, or until spices appear slightly darkened and are quite fragrant.
Add the crushed tomatoes to the pot and stir, scraping up any browned bits on the bottom of the pot. Let this mixture come to a boil. Add the chickpeas, water, salt, and pepper and stir one more time. Cancel the sauté function.
Lock the lid on the Instant Pot and ensure that the valve is in the “sealing” position. Set the Instant Pot to pressure cook on manual mode (at “normal” temperature). Set the timer for 6 minutes. Once the time is up, let the pressure release naturally.
Remove the lid from the Instant Pot and stir the chana masala. If you’d like it to be thicker, set the machine to “sauté” mode and simmer until it is reduced to your liking. Adjust the instant pot chana masala for seasoning and serve immediately with chopped cilantro, rice, flatbread etc.

12/09/2025

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Salt-Baked Potatoes with Cheesy Roasted Red Pepper Sauce & Broccoli

Recipe:

Ingredients
Potatoes
4 standard baking potatoes (Russets)
1 tablespoon avocado or other heat-tolerant oil
sea salt, to taste
Cheesy Roasted Red Pepper Sauce
1 teaspoon avocado oil
1 shallot, chopped (or ½ of a small onion)
1 clove garlic, chopped
1/2 cup raw sunflower seeds, soaked for at least 2 hours and drained
1 roasted red pepper
3 tablespoons nutritional yeast
1 ½ tablespoons mild miso (I used a chickpea-based one)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon gluten-free tamari soy sauce OR coconut aminos
1/2 teaspoon smoked paprika
1/4 cup hot water
sea salt and ground black pepper, to taste
hot sauce, to taste
Assembly
4 cups broccoli florets (from roughly 1 bunch)
chopped chives, for garnish
Instructions
Preheat the oven to 400°F and line a baking sheet with aluminum foil.
Scrub and dry the potatoes and prick them a few times with the tines of a fork. Brush the potatoes with oil and place them on the baking sheet. Sprinkle the salt over the potatoes, rotating the potatoes for even coverage. Bake potatoes for 45 minutes, or until the outside is golden brown and crispy, and also tender when poked with a paring knife. Keep warm until ready to serve.
While potatoes are baking, prepare the cheesy roasted red pepper sauce. Heat the teaspoon of oil in a small skillet over medium heat. Add the shallots and garlic and cook, stirring often, until soft and slightly translucent, about 4 minutes. Transfer the shallots and garlic to an upright blender. To the blender add the sunflower seeds, roasted red pepper, nutritional yeast, miso, lemon juice, Dijon, tamari, smoked paprika, water, salt, pepper, and hot sauce. Blend the mixture on high until smooth and creamy, about 3 full minutes. Add more water by the tablespoon if necessary. Scrape the sauce into a small saucepan and keep it on low heat on the stove until you’re ready to serve.

11/09/2025

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Easy Vegan Instant Pot Mushroom Risotto

Recipe:

Ingredients
Vegan Parmesan (makes extra)
1 cup mixed unroasted nuts/seeds
3 tablespoons nutritional yeast
¾ teaspoon onion powder
¾ teaspoon garlic powder
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
INSTANT POT MUSHROOM RISOTTO
2 tablespoons avocado oil, divided
1 lb cremini mushrooms, sliced
sea salt and ground black pepper, to taste
2 shallots, small dice (about ½ cup diced shallots)
1 garlic clove, minced
2 teaspoons thyme leaves, minced
2 cups arborio rice
¼ cup white wine
5 cups vegetable stock
2 tablespoons light miso (I used chickpea miso)
2 tablespoons vegan butter (optional)
3 cups baby spinach, packed
the vegan “parm”
Instructions
Make the vegan parmesan. In the bowl of a food processor fitted with the “S” blade, combine the nuts/seeds, nutritional yeast, garlic powder, onion powder, salt, and pepper. Pulse until you have a mealy and slightly “dusty” mixture. Set aside.
Make the Instant Pot mushroom risotto. Turn the Instant Pot to the SAUTE function. Pour in 1 tablespoon of the oil. Add all of the mushrooms at once and leave them alone for 1 full minute. Stir them up and then leave for another full minute. Once the mushrooms are glistening and letting off lots of liquid, season them with salt and pepper. Keep sauteeing them and stirring them occasionally until all of the liquid is evaporated and the mushrooms are browned, about 5 minutes. CANCEL the SAUTE function. Transfer all of the mushrooms to a bowl and set aside.
Carefully remove the insert from the Instant Pot and thoroughly wipe it out with a damp cloth. Return the insert to the Instant Pot and turn on the SAUTE function again. Add the remaining oil to the pot.
Add the shallots to the pot and stir. Saute the shallots until soft and translucent, about 2 minutes. Add the garlic and thyme to the pot and stir until fragrant, about 30 seconds. Add the arborio rice to the pot and stir.

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11/09/2025

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Kale & Brussels Sprout Caesar Slaw with Pine Nut “Parm”

Recipe:

Ingredients:

DRESSING:

½ cup raw sunflower seeds (soaked for at least 2 hours)
3 tablespoons lemon juice
½ tablespoons nutritional yeast
¼ teaspoons tamari soy sauce
2 teaspoons tahini
1 teaspoon dijon mustard
3 cloves of garlic, peeled
4 tablespoons olive oil
1 teaspoon maple syrup
sea salt and ground black pepper, to taste
¼ cup water, plus extra
PINE NUT "PARM"
½ cup raw pine nuts
2 tablespoons raw sesame seeds
2 teaspoons lemon zest
1 tablespoon nutritional yeast
SMOKY CHICKPEAS
1 cup cooked chickpeas
1 teaspoon smoked paprika
¼ teaspoon tamari soy sauce
½ teaspoon maple syrup
SALAD
1 large bunch lacinato kale
½ lb brussels sprouts
¼ head of green cabbage

Instructions:

Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.
Drain the sunflower seeds and place them in an upright blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until you have a smooth mixture. Slowly add more water by the teaspoon until you have a dressing that will run off the back of a spoon. Scrape the dressing into a sealable container and refrigerate until ready to use.
For the pine nut "parm", in a food processor or dry ingredient-friendly blender pitcher, combine the pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper. Blend/Pulse until you have a crumbly mixture. Check it for seasoning and adjust if necessary. Set aside.
Towel dry the cooked chickpeas and place them on the parchment-lined baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and slide the tray into the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.

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10/09/2025

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Sweet Potato Pecan Tacos with Homemade Cassava Tortillas, Quick-Pickled Cabbage & Cashew Sour Cream

Recipe:

Ingredients
Quick-Pickled Cabbage & Red Onions
½ small head red cabbage, shredded
1 small red onion, finely sliced into half moons
1 ½ teaspoons sea salt
ground black pepper, to taste
½ cup apple cider vinegar
½ cup water
Sweet Potato Pecan Taco Filling
1 medium sweet potato (about 1 lb or 454 grams), peeled
3 teaspoons taco seasoning, divided
1 tablespoon olive oil
sea salt and ground black pepper, to taste
¾ cup raw pecan halves
1 teaspoon tomato paste
1 teaspoon coconut aminos or tamari
chopped cilantro, for garnish
vegan sour cream, for serving
Rosy Cassava Tortillas
1 ½ cups cassava flour
1 tablespoon beet root powder, optional! (adds rosy hue & mild sweet taste)
½ teaspoon sea salt
¼ teaspoon baking soda
3 tablespoons olive oil
1 teaspoon lemon juice
1 cup warm water
Instructions
Preheat the oven to 400°F.
Make the quick pickled cabbage: Add the cabbage and red onions to a medium bowl. In a separate small bowl, whisk together the salt, pepper, apple cider vinegar, and water. Once the salt is dissolved, pour the mixture over the cabbage and red onions. Stir to mix. Then, press the cabbage down so as to submerge as much of it as you can. As the cabbage sits, more liquid will accumulate and cover the cabbage. Cover the cabbage and set aside in the refrigerator for at least an hour.
Make the sweet potato & pecan filling: Dice the peeled sweet potato into 1-inch cubes. Transfer the cubes to a baking sheet and toss with 2 teaspoons of the taco seasoning, the olive oil, some salt, and pepper. Slide the baking sheet into the oven and roast until sweet potatoes are browned and soft, about 35 minutes. Keep warm.
While sweet potatoes are roasting, make crumbled pecan “meat”: In a food processor, combine the pecan halves, remaining teaspoon of taco seasoning, tomato paste, coconut aminos, salt, and pepper.

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10/09/2025

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Harissa Chickpea Bowl with Potatoes, Lemony Tahini & Greens

Recipe:

Ingredients
LEMONY TAHINI:
¼ cup tahini
¼ cup filtered water
½ teaspoon lemon zest
1 tablespoon + 1 teaspoon lemon juice
1 clove of garlic finely minced (or grated with a Microplane)
1 teaspoon olive oil
sea salt and ground black pepper to taste
POTATOES:
1 ½ lbs new potatoes, scrubbed
1 tablespoon olive oil
1 teaspoon za’atar
HARISSA CHICKPEAS:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon chili flakes
1 tablespoon olive oil
1 shallot, fine dice (about ⅓ cup diced shallot)
1 clove of garlic, finely minced
1 ½ cups cooked chickpeas (roughly one 15-ounce can), drained and rinsed
1 cup crushed canned tomatoes
¼ cup filtered water, plus extra if necessary
TO SERVE:
4 big handfuls of chopped mixed greens
olive oil
fresh lemon juice
za’atar
⅓ cup chopped flat leaf parsley
Instructions
Make the lemon-y tahini. In a medium bowl, whisk together the tahini, water, lemon zest, lemon juice, garlic, olive oil, salt, and pepper. Once combined and seasoned to your liking, set aside.
Preheat the oven to 400°F. Cut the potatoes into 1-inch thick wedges or cubes and transfer them to a large baking sheet. Toss them with the oil, za’atar, salt, and pepper. Place potatoes in the oven and roast for about 40 minutes, or until tender and golden brown, flipping them once at the halfway point.
Make the harissa chickpeas. In a deep skillet over medium heat, toast the cumin, coriander, caraway, and chili flakes until fragrant, about 1 minute. Transfer spiced to a spice grinder or mortar and pestle. Grind spices to a rough powder and set aside.
Place the skillet back on the heat and pour the oil in. Add the shallot to the skillet and sauté until translucent and soft, about 3 minutes. Add the garlic and ground spice mixture and stir until fragrant, about 30 seconds. Add the chickpeas to skillet and stir to coat the chickpeas. Add the crushed tomatoes and water to the chickpeas and stir to combine.

09/09/2025

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Creamy Vegan Farrotto with Butternut Squash

Recipe:

Ingredients:

1 small butternut squash
4 cups low/no-sodium vegetable stock
2 ¼ cups filtered water, divided
1 ½ cups whole farro
1 tablespoon olive oil
½ cup finely diced shallots (about 1 large shallot)
2 garlic cloves, minced
2 sprigs thyme, leaves minced
¼ cup fresh lemon juice
⅓ cup raw cashews, soaked for at least 2 hours and drained
1 tablespoon mellow miso
1 tablespoon nutritional yeast
sea salt and ground black pepper, to taste to taste

Instructions:

Preheat the oven to 400°F. Line a baking sheet with parchment.
Cut the butternut squash down the middle lengthwise. Lay both halves, cut side down, on the parchment lined sheet. Slide the squash into the oven and roast until very tender, about 40 minutes.
In a medium saucepan, combine the vegetable stock and 1 cup of the water and place it over medium-low heat. Cover the stock, and let it simmer gently.
Place half of the farro in an upright blender. Grind the grains on high until they are evenly “cracked” and resemble steel cut oatmeal. Set aside.
Make the butternut and cashew cream: Retrieve 1 cup of cooked butternut squash from the cooked halves, discarding the seeds. Save any extra squash for another use. In an upright blender, combine the squash, cashews, miso, nutritional yeast, salt, pepper, and remaining water. Blend this mixture on high until it’s completely smooth. Set aside.
Heat the olive oil in a large, heavy pot over medium heat. Add the shallots and cook, stirring frequently, until very soft and translucent, about 4 minutes. Add the garlic and thyme and stir. Pour the whole and “cracked” farro into the pot and stir. Keep stirring until you hear crackling sounds and there’s a toasty aroma, about 2 minutes. Pour the lemon juice and ¼ cup of water into the pot and stir until the liquid is evaporated.
Carefully transfer the warmed vegetable stock to the pot with the farro. Stir to combine and bring to a boil.

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08/09/2025

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Twice Baked Potatoes with Buffalo Chickpeas & Cauliflower

Recipe:

Ingredients:

4 russet potatoes, scrubbed
grapeseed oil
sea salt, to taste
½ cup finely chopped shallot (about 2 small shallots)
1 stalk celery, finely chopped (reserve inner leaves)
½ teaspoon smoked sweet paprika
1 clove garlic, minced
2 cups small cauliflower florets
1 cup cooked chickpeas
½ cup vegetable stock
½ cup canned crushed tomatoes (I prefer fire-roasted)
¼ cup Buffalo-style hot sauce
handful of flat leaf parsley, chopped (optional)
ground black pepper

Instructions:

Preheat the oven to 350°F. Set up the two oven racks in the middle of the oven. Place a baking sheet on the lower rack.
Dry off the potatoes and set them on a plate. Prick a few holes into the potatoes with the tines of a fork. Lightly brush them on all sides with grapeseed oil and sprinkle them with salt. Place the potatoes directly on the oven rack above the baking sheet. Bake the potatoes until tender and the skin feels slightly crisp, about 1-1 ½ hours.
While the potatoes are baking, make the buffalo chickpea filling. Heat a braiser-style pot or deep skillet (with a lid) over medium heat. Drizzle about a teaspoon of grapeseed oil into the pot. Throw the shallots into the pot and sauté until soft and translucent, about 4 minutes. Add the celery and sauté another 2 minutes. Add the paprika and garlic, and stir.
Add the cauliflower and chickpeas to the pot and stir again. Pour in the vegetable stock and stir to combine. Add the tomatoes and Buffalo sauce and stir. Season the mixture with black pepper and bring it to a boil. Let the buffalo chickpea mixture simmer, covered, until the cauliflower is tender, about 6 minutes. Remove from the heat.
Once the potatoes are baked and you can handle them, cut them in half lengthwise. Lay the halves on a parchment lined baking sheet. Scoop out 1 tablespoon or so of potato from each half. You can eat this cooked potato on the spot or save it for another use. Lightly mash the insides of the potatoes with a fork.

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08/09/2025

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Green Goddess Bowls with Farro & Pepita Lime Sauce

Recipe:

Ingredients
Pepita Lime Sauce (makes extra)
¾ cup toasted pumpkin seeds, soaked for at least 1 hour (plus extra for garnish)
¼ cup flat leaf parsley OR cilantro leaves, lightly packed
1 clove garlic, peeled
1 teaspoon ground cumin
1 teaspoon agave nectar or maple syrup
1 teaspoon light miso
1 teaspoon lime zest
2 tablespoons fresh lime juice
sea salt and ground black pepper, to taste
½ cup water, plus extra
For the Bowls
1 cup whole farro
1 bunch broccoli, cut into small florets
1 bunch kale, any kind, stemmed and chopped
1 ¾ cups cooked chickpeas (1 15oz can, drained and rinsed)
Instructions
Make the pepita lime sauce. First, drain the soaked pumpkin seeds. In a high speed blender, combine the drained pumpkin seeds, parsley, garlic, cumin, agave nectar, miso, lime zest, lime juice, salt, pepper, and water. Run the blender’s motor on high until you have a smooth and pourable sauce, adding more water if necessary. Check the sauce for seasoning and adjust if necessary. Sauce keeps in a sealed container in the fridge for up to a week.
Once the sauce is done, prepare the farro on the stovetop OR in the Instant Pot.
STOVETOP: Combine the farro, 1 ½ cups of filtered water, and a pinch of salt in a medium saucepan over medium-high heat. Bring the farro to a boil and then lower to a simmer. Simmer the farro, covered, until all water is absorbed, about 40 minutes. Fluff the farro with a fork.
INSTANT POT: Combine the farro, 1 cup of filtered water, and a pinch of sea salt in the Instant Pot insert. Give the mixture a stir. Secure the lid on top and ensure that the vent is in the SEALING position. Set the Instant Pot to PRESSURE COOK on high for 22 minutes. Then, let the pressure release naturally for 15 minutes before opening the vent. Fluff the farro with a fork.
Place a medium saucepan or braiser with 2 inches of water on the stove over medium heat. Close the lid on top and bring it to a simmer.

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08/09/2025

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Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

Recipe:

Ingredients:
1 tablespoon coconut oil
1 medium yellow onion, small dice
½-1 teaspoon dried chili flakes (I use Diaspora Co's ground Guntur Sannam Chillies)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
2-inch piece fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
sea salt and ground black pepper, to taste
1 ½ lbs (690 grams) sweet potatoes, peeled and diced into 1-inch pieces
½ cup brown lentils, picked over
4 cups vegetable stock
13.5 oz (400 ml) can full fat coconut milk
1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale)
To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds

Instructions:
Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes.

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07/09/2025

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Herbed Chickpea Flour Pancakes

Recipe:

Ingredients
Zesty Lemon Tahini Sauce
¼ cup tahini
1 teaspoon lemon zest
2 tablespoons lemon juice
1 ½ teaspoons agave nectar
sea salt, to taste
¼ cup cold water
Vegetables
½ lb asparagus, tough ends trimmed
6-7 radishes, cut into quarters
2 teaspoons avocado oil
1 teaspoon za’atar spice blend
sea salt and ground black pepper, to taste
Herbed Chickpea Pancakes
⅔ cup chickpea flour
⅓ cup flat leaf parsley leaves, finely chopped
¼ cup fresh dill leaves, finely chopped
1 green onion, finely chopped
1 teaspoon ground turmeric
1 teaspoon nutritional yeast
1 teaspoon onion powder
½ teaspoon fine sea salt
few twists of ground black pepper
⅔ cup water
oil, for cooking

Instructions:

Preheat the oven to 400°F.
Make the zesty lemon tahini. In a small bowl, whisk together the tahini, lemon zest, lemon juice, agave nectar, and salt. Once combined, add the cold water to the bowl. Start by whisking slowly to combine everything. Then, move to whisking vigorously until the sauce is creamy, slightly pale, and smooth. Set aside in the refrigerator until ready to use. This sauce will keep for up to a week in the refrigerator.
Roast the vegetables. Line a baking sheet with parchment paper. Place the asparagus and radishes on the baking sheet. Pour the avocado oil on top of the vegetables and sprinkle with the za’atar, salt, and pepper. Toss to combine and arrange vegetables in a single layer. Slide the baking sheet into the oven and roast vegetables for 20 minutes, or until slightly tender and browned on the edges.
While vegetables are roasting, make the chickpea pancakes. Heat a saute pan or crepe pan over medium heat. In a medium bowl, whisk together the chickpea flour, parsley, dill, green onion, turmeric, nutritional yeast, onion powder, salt, pepper, and water. Once you have a smooth batter with minimal lumps, you’re good to go.
Swish some oil around in your heated pan. Pour half of the chickpea pancake batter into the pan.

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07/09/2025

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Vegan “Butter” Chickpeas

Recipe:

Ingredients:
⅓ cup raw cashews, soaked for at least 2 hours and drained
⅔ cup filtered water
2 teaspoons maple syrup
2 large ripe tomatoes (mine weighed 550 grams)
3 tablespoons unscented coconut oil
1 large yellow onion, fine dice (about 1 ½ cups diced onion)
2 teaspoons ground cumin
2 teaspoon ground coriander
2 teaspoons sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
pinch of ground nutmeg
sea salt and ground black pepper, to taste
2 cloves of garlic, minced
3 cups cooked chickpeas, drained and rinsed (from approximately 2 15-oz cans)
1 tablespoon fresh lemon juice
chopped cilantro, for serving
Instructions
In an upright, high speed blender, combine the drained cashews, water, and maple syrup. Blend on high until you have a heavy cream-like consistency, about 1 minute. Set aside.
Set a saucepan full of water over medium-high heat. Once the water is boiling, cut an “X” into the bottom of the tomatoes and gently place them into the water. Once the skin starts peeling, remove the tomatoes from the water and set aside to cool. Once cool, cut the tomatoes in half and remove the core. Then, place the tomato halves in a medium bowl and crush them with your hands. You can leave this pretty rustic as you’ll be blending the sauce later on. Set aside.
Place a large, deep skillet (or braiser) over medium heat. Add the coconut oil to the skillet and swirl it around. Add the onions to the skillet and saute until translucent and soft, about 5 minutes. Add the cumin, coriander, paprika, cardamom, cinnamon, and nutmeg to the skillet, and cook, stirring often, for about 1 minute. Add the garlic and cook for an additional minute. Season liberally with salt and pepper and stir. Add the crushed tomatoes and stir to combine. Then, add the cashew cream and stir.
Carefully transfer the sauce to an upright, high speed blender. Carefully blend the mixture on high until smooth, about 30 seconds. Return the pureed sauce to the skillet on the stove.

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