Monthly Vegan Recipes
Sticky Quinoa Mango
Ingredients:
1 cup quinoa (rinsed)
2 cups coconut milk (or water, but coconut milk adds a richer flavor)
1 tablespoon honey (or maple syrup for a vegan version)
1/2 teaspoon vanilla extract (optional)
Pinch of salt
2 ripe mangoes (peeled, pitted, and cut into cubes)
Fresh mint (optional, for garnish)
Cook the Quinoa:
In a medium pot, combine the quinoa, coconut milk, honey, and salt. Bring to a boil over medium-high heat.
Once it’s boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and all the liquid has been absorbed.
Remove from heat and let it sit for 5 minutes, then fluff the quinoa with a fork.
Prepare the Mango:
While the quinoa is cooking, peel and chop the mango into small cubes.
Assemble the Dish:
Once the quinoa is ready, spoon it into serving bowls.
Top with the fresh mango cubes.
Optionally, drizzle a little extra honey or sprinkle some vanilla extract for extra flavor.
Garnish:
Garnish with fresh mint leaves for a refreshing touch (optional).
Serve & Enjoy:
Serve warm or chilled. This dish makes a great breakfast, dessert, or a healthy snack!!
Jamaican Patty Pie
Ingredients:
1 cup green or brown lentils (cooked)
1 tablespoon vegetable oil (or coconut oil)
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, grated or finely chopped
1/2 cup frozen peas (optional, for added color)
1 teaspoon ground allspice
1 teaspoon smoked paprika
1/2 teaspoon ground thyme
1/2 teaspoon ground ginger (or fresh grated)
1-2 Scotch bonnet pepper, finely chopped (or other hot pepper for heat)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon tomato paste
1 teaspoon brown sugar (to balance the flavors)
1/2 cup vegetable broth (or water)
Salt and pepper, to taste
For the Pie Crust:
2 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
1/2 teaspoon salt
1/2 teaspoon turmeric (for color and flavor)
1/2 cup vegan butter (or coconut oil), cold and cut into cubes
1/4 cup cold water (you may need more depending on the dough consistency)
Instructions:
1. Make the Filling:
Heat the vegetable oil in a pan over medium heat. Add the chopped onion, garlic, and grated carrot, and sauté until softened (about 5 minutes).
Add the minced Scotch bonnet pepper and sauté for another 1-2 minutes.
Stir in the allspice, smoked paprika, thyme, and ginger. Cook for 1-2 minutes until fragrant.
Add the cooked lentils, peas (if using), soy sauce, tomato paste, brown sugar, and vegetable broth. Stir everything together and let the mixture simmer for about 10 minutes, allowing the flavors to blend. If the filling looks too dry, add a little more broth or water.
Taste and adjust the seasoning with salt, pepper, or more heat (add more Scotch bonnet pepper or red pepper flakes if you like it spicier). Once the filling is cooked and well-seasoned, set it aside to cool.
2. Make the Pie Crust:
In a large bowl, whisk together the flour, salt, and turmeric.
Add the cold vegan butter (or coconut oil) to the flour mixture and use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, until the dough comes together into a ball. You may need a little more water, so be sure to add it slowly.
Once the dough has formed, wrap it in plastic wrap and chill in the fridge for about 30 minutes to firm up.
3. Assemble the Pies:
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles for the pie shells.
Place a spoonful of the lentil filling in the center of each circle, but don’t overfill it.
Fold the dough over the filling to create a half-moon shape and press the edges together to seal the pie. You can crimp the edges with a fork for a decorative look.
Use a small knife to make a few slits in the top of each pie for ventilation.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden and crispy.
Vegan Rasta Pasta
Ingredients:
12 oz penne pasta (or your preferred pasta)
2 tablespoons olive oil (or coconut oil)
1 medium onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 medium zucchini, sliced (optional)
1 cup coconut milk (full-fat for creaminess)
1/2 cup vegetable broth
2 tablespoons tomato paste
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon nutritional yeast (for a cheesy flavor)
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional, for spice)
1 teaspoon curry powder (optional, for an extra kick)
Salt, to taste
Fresh cilantro or parsley, for garnish
Lime wedges, for serving
Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables:
In a large pan, heat the olive oil over medium heat. Add the chopped onion and bell peppers. Sauté for about 5-7 minutes, until softened.
Add the minced garlic and zucchini (if using). Sauté for another 3-4 minutes, until the garlic is fragrant and the zucchini is tender.
Make the Sauce:
Add the coconut milk, vegetable broth, and tomato paste to the pan. Stir well to combine.
Add the soy sauce, nutritional yeast, smoked paprika, thyme, allspice, black pepper, red pepper flakes, and curry powder (if using). Stir to combine and let the sauce simmer for about 5-7 minutes, allowing it to thicken and the flavors to meld.
Combine with Pasta:
Add the cooked pasta to the pan and toss it into the sauce until the pasta is well-coated. Let everything cook together for 3-5 minutes to allow the pasta to absorb the flavors of the sauce.
Vegan Oxtail Recipe with King Oyster Mushrooms
Ingredients:
6-8 King Oyster mushrooms (cleaned and cut into 2-3 inch pieces)
2 tablespoons vegetable oil (or coconut oil)
1 large onion, chopped
4 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 bell pepper, chopped (optional)
1 tablespoon tomato paste
1 can (14 oz) diced tomatoes
4 cups vegetable broth (or water)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon brown sugar (or maple syrup)
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 bay leaves
1 teaspoon allspice (or pimento seeds for a Jamaican touch)
1/2 teaspoon ground black pepper
Salt, to taste
Fresh parsley or cilantro, for garnish
Instructions:
Prepare the Mushrooms:
Clean the King Oyster mushrooms and cut them into chunks about 2-3 inches in size, resembling oxtail pieces. If you want a more “pulled meat” texture, you can shred them using your hands or a fork.
Sear the Mushrooms:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the chopped mushroom pieces to the pot and sauté them for 5-7 minutes until they are golden brown and slightly crispy on the edges. Once done, remove the mushrooms from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, garlic, carrots, celery, and bell pepper (if using). Sauté for about 5-7 minutes, until the vegetables start to soften.
Add the Tomato Paste and Spices:
Stir in the tomato paste and cook for another 2-3 minutes to deepen the flavor.
Add the smoked paprika, dried thyme, allspice (or pimento), black pepper, and bay leaves. Stir well to coat the vegetables with the spices.
Add the Liquid and Seasonings:
Add the diced tomatoes (with their juice), vegetable broth, soy sauce, and brown sugar to the pot. Stir everything together to combine.
Season with salt to taste.
Simmer the Stew:
Return the seared King Oyster mushrooms to the pot and mix them in.
Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 30-40 minutes.