3 Unbeatable Vegan Recipes
That You Must Try Tonight
Sacrificing meat does not mean that you have to sacrifice flavour! It's a common misconception that a vegan diet lacks diversity, taste and excitement.
So this is why we decided to partner with the lovely Kirsty from Old Salty Trek to showcase her top 3 recipes that will have you salivating in no time!
Being a sustainable fashion and beauty retailer, we are better known for supplying you with vegan clothing and skincare... but today we are taking a different turn with some delicious vegan recipes.
Try these out tonight and let us know how you go in the comments! You can learn more about Kirsty in her bio, but we're so grateful to share her expertise with you.
CREAMY VEGAN MAC-NO-CHEESE
Hardy, satisfying, nutrient dense, filling & warning incredibly addictive. This super easy meal is secretly packed with veg & loaded with B12. One of the key ingredients, nutritional yeast, by my favs bragg live food products helping to jam this recipe with B12.
Serves 4 ~ Time 20min
INGREDIENTS:
• 2 med-large sweet potatoes diced (pre boiled)
• 1 onion diced
• 1-2 cups baby spinach
• 3 large mushrooms diced
• 1 tbsp oil
• 1/2 cup raw cashews (if you do not have a high speed blender, pre soak cashews in boiling water for 30min, then drain)
• 1/4 cup bragg live food nutritional yeast
• 1 tbsp paprika
• 1/4 tsp turmeric
• 1 tsp dried thyme
• 1 cup nut milk
• 1 cup low sodium veg stock
• 4 cups of macaroni pasta
• Himalayan salt & pepper to season
STEPS:
Step 1: Boil water & cook macaroni pasta as directions require.
Step 2: Using blender, process sweet potatoes, cashews, paprika, nutritional yeast, turmeric, salt, pepper, nut milk & veg stock until smooth. Set aside.
Step 3: Add oil to pan set on medium heat. Cook onion for 2min. Add mushrooms, cook until softened.
Step 4: Drain cooked pasta. Add pasta & sauce to mushrooms & onion. Stir gently. Add baby spinach, thyme & stir again. If needed add more seasoning, yeast or stock for your required consistency & cheesiness.
Bon appetit ENJOY!
Optional tips: double the sauce mixture. Split in half & store half in the freezer for a quick go to sauce backup. For a twist on this recipe, add the final result to an oven safe tray & top with gf bread crumbs. Cook in the oven on medium heat until golden, for a crunchy cheesy bake!
BLACK FOREST CHIA PUDDINGS
This particular dish is simple to prepare & can be eaten for breakfast, lunch, as a snack or for dessert. Making it a fun recipe for kids to enjoy also, as well as us big kids too. This dish was created at home one day after feeling the need to spice up my pudding recipes. I wasn’t prepared to whip up the old fashion Black Forest Cake, so I turned it into a pudding. The effort to create this dish is extremely minimal & as naughty as it may look, it is far from it. It is packed full of nutrients with each ingredient
INGREDIENTS:
• 1/2 cup Chia seeds
• 1 1/2 cups almond milk (or any other non-dairy milk)
• 4-5 Tbsp maple syrup (or preferred natural sweetener)
• 1/2 tsp vanilla essence (optional)
• 1/4 cup cacao powder, sifted
• 4 cups coconut yoghurt
• 3-4 cups berries
• Pinch of Himalayan salt
• 1/2 cup grated sugar free dark chocolate
• Natural sweetener if desired for yoghurt (optional)
DIRECTIONS:
Whisk together cacao powder, maple syrup, vanilla essence & salt. Then slowly add milk and whisk. Gradually add all of the milk, until all is combined well. Add chia seeds. Stir well.To create pink berry yoghurt layer, combine 1/2 of berries into a blender.
Quickly blend until just smooth. Add to yoghurt & mix well. Add natural sweetener if desired. Set aside in the fridge. Re stir your chia seeds well once more, cover tightly & set in the fridge for 1 hr or overnight.
Layer your chocolate chia seed pudding mix & berry flavoured yoghurt as desired. Top with the rest of berries. Garnish with your grated chocolate.
Enjoy this heavenly dish packed full of goodness.
CLEAR ASIAN SOUP
Clear Asian inspired soups have been a family favorite since I can remember. My mother would make a huge amount to feed a family of five (including three hungry males) and plenty of leftovers for the week ahead.It is such a clean, warm, gentle and nutritional meal that I adore. Also, yes you guessed it, it is super easy too.
For my palette I find I lean towards savoury foods for almost all my dishes. Besides a few treats to keep us sane. I used to love diving into the fridge in the morning and finding my mothers famous soup ready for a big breakfast serving.
Serves 4
Prep time - 10 min
Optional - Coriander garnish
Optional - Pre cooked noodles ( our favorites are Konjac noodles and Soba noodles ) cooking time - 25 min
Total time - 35 min
INGREDIENTS:
• 6-7 cups water
• 2 Tbs Coconut Oil
• 2 Onions chopped
• 4 Cloves of garlic finely chopped
• 6 Large Mushrooms sliced
• 1 Broccoli chopped
• 1 Capsicum sliced
• 1 cup of Baby Spinach
• 1 cup of Bok Choy sliced
• 1 cup of Snow Peas chopped
To taste - Coconut Aminos, tamari or soy sauce
Optional - Cooked Tofu, cubed
Optional - 1 Root finely chopped ginger
Optional - 3 Finely sliced chilli
DIRECTIONS:
Heat oil in a large pot. Add coconut oil, garlic, onion, ginger and optional chilli on medium heat. Cook for 2-3 minutes. Add optional pre cooked cubed tofu. Cook for 1 min. In separate pan heat and add coconut oil. Add all vegetables and lightly stir fry for 2-3 minutes. Set aside.
Add all of the water to a large pot and bring to boil. Add vegetables and pre-cooked noodles and preferred sauce to taste. Simmer for 5-6 min. Serve and enjoy with optional garnish such as coriander and almond.
Hope you enjoy this lovely clean meal. It will warm and satisfy and can even be a nice addition to a side or starter to your favourite Asian meals. Mmmmm slurp away.
AUTHOR BIO
Hi I’m Kirsty, the creator behind our feed, blogs, interviews & delish recipes. Loving wife to my partner Brent and fur baby mum to our dog Alfie. We started our trekking journey back in August 2018.
Embarking on an adventure travelling our breathtaking backyard, Australia. Converting our coaster Old Salty, into our first little home on wheels. Travelling for 1 year along Australia’s finest coastlines. Bringing you our trekking journal. Including coaster life tips, tricks & all of the bumps along the way.
You can follow Kirsty's journey through her website or Instagram.