Maki Sushi Recipe – Vegan Sushi Recipe – How To Make Vegetarian Maki Sushi

Prep: 30 mins – Cook: 20 mins – Total: 50 mins

INGREDIENTS

• 4 cups sushi rice

Filling options (you can of course use other fillings of your choice, these are basic ones):

• Persian or Kirby cucumber, cut into 1/2-inch long strips
• Takuan (pickled daikon radish), cut into 1/2-inch long strips
• Avocado, pitted, cut into 1/2-inch long strips
• Cooked sweet potato (don’t overcook it to the point where it’s mushy), cut into 1/2-inch long strips.
• Natto (1 box)
• Sashimi grade tuna, salmon, or yellowtail (about 5 oz for 8 rolls), cut into 1/2-inch long strips

Other:

• 4 nori sheets
• Soy sauce, for dipping
• Wasabi (optional)
• Pickled ginger (optional)

INSTRUCTIONS

1. Place the bamboo mat on a flat surface, facing you (you will be rolling the mat away from you). Fill a small bowl with 1/2 cup tepid water and 1 tablespoon rice vinegar. Place it next to the bamboo mat.
2. Slice the nori sheets in half, lengthwise, and place on a plate next to the bamboo mat.
3. Grab a nori sheet and place it on the bamboo mat’s edge closer to you, lengthwise, leaving 1” of bamboo space visible, shiny face down.
4. Dip your fingers in the dipping bowl and moisten your hands. Grab 1/2 cup of sushi rice (using a measurement cup is the easiest to measure the rice) and place it on the nori sheet. Don’t overfill the cup or press the rice down, just scoop the rice as you normally would scoop any other grain.
5. Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
6. Place the filling in the center of the rice, across lengthwise. Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
7. Roll it forward while using a little pressure but not so much that the filling spills out. Let go of the mat when you get to the other end.
8. Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
9. Serve with soy sauce, wasabi, and pickled ginger on the side.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Vegan Hambagu Recipe – How To Make Vegan Hambagu – Japanese Hambagu Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

INGREDIENTS

Patties:

• 1 package Beyond Beef Plant Based Ground, thawed
• 1 small onion(about 5 ounces), finely chopped
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 2 tablespoon oat milk
• 1/4 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water)
• 1 tablespoon vegetable oil
• A little flour, to dust the patties

Gravy:

• 2 tablespoons extra virgin olive oil or vegan butter
• 1/4 cup all-purpose flour
• 2 cups mushroom broth
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1/2 teaspoon mirin
• 1 teaspoon sugar

Topping:

• Freshly chopped parsley (optional)

INSTRUCTIONS

1. Mix all the ingredients for the hambagu – except for the vegetable oil and flour- in a bowl with a spoon. Keep mixing until it’s well combined.
2. Form a ball and cut it into four equal parts.
3. Rub a little oil in the palm of your hands and grab one part. Form it into an oval shape patty that’s about 1-inch thick. Repeat the same for the remaining three parts.
4. In a large skillet over medium heat, add the vegetable oil and when the oil is hot, lay two patties into the skillet. Make sure to leave a little space between them so they don’t stick together. 
5. Lightly press the patties down so they are flat on the skillet and cook for 6 minutes. Flip the patties and cook for another 6 minutes. Transfer the patties to a plate and set aside. Repeat for the remaining two patties and turn the heat off. 
6. In a small pan or pot over medium heat, add the olive oil and flour and stir for 1 minute. Slowly whisk in the mushroom broth, soy sauce, ketchup, mirin, and sugar. Bring to a boil and boil for 2-3 minutes, until you get the consistency of gravy. Turn the heat off and  transfer to a bowl. Season with salt and pepper if needed. If the gravy is too thick, stir in 2 to 4 tablespoons of hot water, until desired consistency. For gravy clumps, pour the gravy into a strainer over a bowl to remove the lumps.
7. Pour the gravy over the hambagu and top with chopped parsley. Serve.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Japanese Milk Bread Recipe – How To Make Japanese Milk Bread – Shokupan Recipe

Prep: 35 mins – Cook: 35 mins – Total: 70 mins

INGREDIENTS

Starter (Tangzhong)

• 1/4 cup bread flour
• 1/4 cup milk (for vegan: use unsweetened oat milk)
• 5 tablespoons water

DOUGH

• 325g bread flour
• 20 grams sugar
• 7 grams active dry yeast (1 packet)
• 4 grams salt
• 1 large egg (for vegan: mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let sit for 15 minutes before using)
• 130 milliliters room temperature milk (for vegan: use unsweetened oat milk)
• 50 grams unsalted butter, room temperature and cut into cubes (for vegan: use vegan butter)

INSTRUCTIONS

1. To make the starter (tangzhong), whisk the flour, milk, and water, in a pot until smooth, and turn the heat to low. Stir and cook for about 8-10 minutes, until the mixture thickens and becomes a gelatinous paste. 
2. Turn the heat off and transfer the tangzhong to a bowl. Cover the bowl with plastic wrap and let cool for 30 minutes. Simple tip for fluffier bread: let the tangzhong sit for an additional 1-2 hours if you have the time. This will yield an even fluffier texture.  
3. Use the bowl of your stand mixer and add the flour, sugar, yeast, and salt. Stir until the ingredients are well mixed.
4. Add the egg, milk, and tangzhong, place the dough hook on the mixer, and knead on low speed for 5 minutes.
5. Add the butter and knead on medium (speed 4 on a stand mixer) for an additional 20 minutes, until the dough is springy and slightly sticky. 
6. Meanwhile, lightly grease a bowl and set it aside.
7. Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape it into a ball and place it in the greased bowl. Cover with plastic wrap and let the dough rise for 50 minutes somewhere a little warmer than room temperature (75-85ºF), until it doubles in size. 
8. Punch the dough down and transfer it onto a flat surface. Equally cut the dough in half and shape into 2 balls. Cover the balls with a kitchen towel and let them rise for 15 minutes. 
9. Grease a 9-by-5-inch loaf pan and set aside.
10. Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.
11. Fold each side of the oval and make them join in the center. Do the same with the top and bottom (bring them to the center).
12. Tightly roll the dough into a log and place it on one end of the loaf pan, smooth side up. Repeat the same steps for the remaining ball of dough and place it in the other end of the pan.
13. Cover with a towel and let the dough rise for 40 minutes, until it has doubled in size.
14. Meanwhile, preheat the oven to 350ºF. 
15.  The dough is ready when the logs are touching in the center and are at the same level, or slightly over, as the pan. 
16. Brush the top of the dough with a little milk. 
17. Bake for 35-40 minutes. If the bread is turning a golden brown too quickly, lightly cover the pan with foil. The bread is ready when it reaches an internal temperature of 190ºF. 
18. Take the pan out of the oven and transfer the bread to a cooling rack immediately. 
19. Let cool for at least an hour before eating.

Vegan Glazed Eggplant Recipe – Nasu Dengaku Recipe – How To Make Vegan Glazed Eggplant

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

INGREDIENTS

• 2 small eggplant
• 2 tablespoons vegetable oil or other neutral oil
• 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
• 2 tablespoons mirin
• 1 tablespoon granulated sugar
• 1 tablespoon sake
• sesame seeds

INSTRUCTIONS

1. Slice eggplant in half and using a knife, score the inside in small squares.
2. In a pan over high heat, add oil and put the eggplant skin facing down.
3. Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
4. Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
5. Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
6. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
7. Sprinkle sesame seeds on top and serve hot.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Edamame With Soy & Sesame Sauce Recipe – Vegan Edamame Recipe – How To Make Vegan Edamame

Prep: 1 min – Cook: 4 mins – Total: 5 mins

INGREDIENTS

• 150 grams edamame in pods
• 2 tablespoons toasted sesame oil
• 1 teaspoon soy sauce
• salt and pepper to taste

INSTRUCTIONS

1. Boil edamame for 3-4 minutes. Drain in cold water and dry with paper towel.
2. In a pan over high heat, add sesame oil. When the oil is hot, almost smoking, add edamame pods and fry for about 2-3 minutes, until the pods are slightly charred.
3. Add soy sauce and stir until the sauce has evaporated.
4. Season with salt and lots of black pepper.
5. Serve immediately or save it for later in the fridge. It’s good hot and cold!

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Zucchini Banana Overnight Oats Recipe – How To Make Banana Overnight Oats – Vegetarian Breakfast Recipe

Prep: 5 mins – Total: 0 mins

Ingredients

• 1 medium ripe banana
• 1 cup old-fashioned oats
• 1 1/3 cups unsweetened vanilla non-dairy milk (almond, cashew, oat, etc)
• 1 tsp chia seeds
• 1 cup grated zucchini
• 1/2 tsp cinnamon
• Toppings of choice: walnuts, sliced banana, almond butter, chocolate chips, coconut, maple syrup, etc

Instructions

1. Place banana in a medium bowl or glass Pyrex and mash with a fork. Add the rest of the ingredients and stir to combine. Cover and place in refrigerator for 6 hours or overnight.
2. In the morning, top with desired toppings and eat at room temperature or warmed to your liking.

This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!

Chickpea Pancake Recipe – Vegan Pancake Recipe – How To Make Vegan Pancakes

INGREDIENTS

• 1 green onion, finely chopped (about 1/4 cup)
• 1/4 cup finely chopped red pepper
• 1/2 cup chickpea flour (also known as garbanzo flour or besan)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine grain sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon baking powder
• pinch red pepper flakes (optional)
• 1/2 cup + 2 tablespoons water
• For serving: salsa, avocado, hummus, cashew cream (optional)

DIRECTIONS

1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
4. Stir in the chopped vegetables.
5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!

Vegetarian Spicy Peanut Soup Recipe – Kale, Potato And Peanut Soup – Vegetarian Soup Recipe

INGREDIENTS

• 2 tablespoons olive oil
• half an onion, diced
• 1 jalapeno, minced
• 2 cloves garlic, minced
• 3 large sweet potatoes, peeled and cubed
• one 14-ounce can fire roasted tomatoes
• one 14-ounce can light coconut milk
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon curry and/or turmeric
• 1/2 cup chopped peanuts
• 1/4 cup peanut butter
• 1–2 cups kale, stems removed, chopped

INSTRUCTIONS

1. Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
2. Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
3. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
4. Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.

This delicious recipe and photos were created by PinchOfYum.com, we simply shared it. Please check them out for more great ideas!

Breakfast Vegan Tofu Scramble Recipe – Masala Breakfast Scramble Recipe – Indian Breakfast Recipe

Ingredients

• 350 g tofu extra firm
• 2 tbsp olive oil extra virgin
• 3 cloves garlic large, finely chopped
• 1/2 red onion large, finely chopped
• 1 red bell pepper washed, deseeded, cut in small cubes
• 2 green chili washed, finely chopped
• 1½ tsp curry powder
• 1 tsp salt sea salt or adjust to taste
• 1 tsp cumin powder
• ½ tsp garam masala
• ⅓ cup cilantro fresh, washed, finely chopped
• 1 tbsp lemon fresh, juice

Instructions

1. Remove the excess water from the tofu. After that, dry it with a clean kitchen towel. Place a heavy pot on top of the tofu if you have 15 minutes to spare. Any remaining moisture should be removed from the tofu using this method. Just make sure your pot’s bottom is clean and dry, since it will come in direct touch with the block of tofu. In the meantime, prepare the other ingredients for the recipe
2. Using a fork, break up the tofu and set it aside
3. Heat a large skillet over medium heat and add 1 tablespoon olive oil
4. Add the garlic, onion, and lightly brown them in a pan
5. Stir in the red pepper and sauté for a few minutes, if you prefer them crunchy. If you like them softer, cook for a further two minutes
6. Sprinkle the spices and salt over the red pepper mixture along with the chillies and stir gently
7. Now add the crumbled tofu to the pan and mix thoroughly
8. Cook for another about 5 minutes, allowing all the flavours to combine
9. Garnish with lemon juice and cilantro. Best served whilst hot, with wholegrain toast, roti, quinoa, salad or potatoes

Where To Buy Vegan Pumpkin Pie – Who Sells Vegan Pumpkin Pie – Five Places To Buy Vegan Pumpkin Pie

Being vegan doesn’t mean you have to have to miss out on one of the best traditional desserts around the holidays. Additionally, you might not have enough time to make your own vegan pumpkin pie and just want to buy it from the store. That’s why we’ve found where to buy vegan pumpkin pies and come up with the list below! We highly recommend checking out the list below, but it is possible to buy vegan pumpkin pies from FreshDirect.com, UnrefinedBakery.com, Whole Foods, Star Seed Bakery, and RaisedGlutenFree.com to name just a few!

Vegan Pumpkin Pie By Fresh Direct – Vegan Pumpkin Pie By Fresh Direct

A great option that usually sells out quickly. As such, make sure to pick one up if available!

Vegan Pumpkin Pie By Unrefined Bakery – Vegan Pumpkin Pie By Unrefined Bakery

A little on the pricey side, but another delicious option! This vegan pumpkin pie by Unrefined Bakery makes for a great holiday treat the whole family will enjoy!

Vegan Pumpkin Pie By Whole Foods – Vegan Pumpkin Pie By Whole Foods

Whole Foods is a great option for where to buy vegan pumpkin pie. They can be sometimes hard to find, but during Thanksgiving, they are usually pretty commonplace.

Vegan Pumpkin Pie By Star Seed Bakery – Vegan Pumpkin Pie By Star Seed Bakery

Located in Rockaway, New Jersey, and further distributed Garden Spot Food Distributers, this makes for a great option to buy a vegan pumpkin pie if you live in New England!

Vegan Pumpkin Pie By Raised Gluten Free – Vegan Pumpkin Pie By Raised Gluten Free

Not only do they have a delicious vegan pumpkin pie for sale, all of their desserts are vegan friendly! They are definitely a great option if you’re looking for several different options!

We know this list is not all inclusive, so if you have any other recommendations please let us know!