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plantbased recipe Archives - Good Old Vegan

plantbased recipe

Vegan Mediterranean Stuffed Potatoes with Tzatziki

Vegan Mediterranean Stuffed Potatoes With Tzatziki recipe served on a plate.

Looking for a recipe to use up your summer produce? If so, you must make these MEDITERRANEAN STUFFED POTATOES. They are crispy on the outside but soft and fluffy on the inside. Stuffed with cherry tomatoes, cucumbers, chickpeas, olives, sun dried tomatoes, and topped a creamy tzatziki sauce.

These potatoes are inexpensive and oh-so easy to whip up. This recipe is gluten-free, dairy-free, and vegan🌱

Vegan Mediterranean Stuffed Potatoes With Tzatziki recipe served on a plate.

Vegan Mediterranean Stuffed Potatoes with Tzatziki

Stuffed with cherry tomatoes, cucumbers, chickpeas, olives, sun dried tomatoes, and topped a creamy tzatziki sauce.
5 from 5 votes
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Total Time: 1 hour
Course: Dinner, Side Dish
Cuisine: Mediterranean-Inspired
Keyword: Cheap, Creamy, Dairy-Free, Recipe, Vegan Stuffed Potatoes
Calories: 437kcal
Author: Marissa
Servings: 4 potatoes

Ingredients
 

  • 4 medium- large russet potatoes washed and dried
  • 3 Tbsp neutral oil I used avocado
  • 2 Tbsp sea salt
  • ¼ tsp black pepper
  • 1 cup cucumber chopped into bite sized pieces
  • 1 cup cherry tomatoes chopped into bite sized pieces
  • 3 cloves garlic minced
  • 2 Tbsp sun dried tomatoes chopped into small pieces
  • 1 can chickpeas or garbanzo beans, drained and rinsed (15 ounces)
  • ¼ cup Kalamata olives sliced (optional)

Vegan Tzatziki

  • ½ cup unsweetened yogurt I recommend using a cashew or coconut yogurt.
  • ⅓ cup cucumber grated - I used a small cucumber (you do not need to peel the skin off the cucumber).
  • 2 Tbsp fresh dill chopped
  • ½ Tbsp garlic powder
  • ½ tsp salt
  • ½ small lemon seeded and juiced
  • 1 Tbsp olive oil

Garnish

  • Fresh Parsley
  • Fresh Dill

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (204 C).
  • Line a large baking pan with foil. Place the potatoes on the pan and drizzle and rub with 2 tablespoons of oil. Sprinkle the potatoes with 1 ½ tablespoons of sea salt.
  • Tip: pierce the potatoes with a fork to prevent them from exploding in the oven. This can happen occasionally when pressure from the steam builds up.
  • Bake potatoes for 25 minutes, then flip and bake for an additional 25 minutes, or until you can pierce a fork through the skin easily. Depending on the size of your potatoes they might need to be baked a bit longer.
  • In a large bowl combine the cucumbers, cherry tomatoes, sun dried tomatoes, chickpeas, olives, 1 tablespoon of oil, pepper, ½ teaspoon of salt, garlic and toss.
  • In a medium bowl combine all of the tzatziki ingredients together and mix. Place in the refrigerator to chill.
  • Take baked potatoes out of the oven. Make a cut lengthwise splitting the potato in half.
  • Stuff the potatoes with the Mediterranean mixture. Drizzle with tzatziki sauce and top with fresh parsley or dill. Taste the potatoes and season with salt and pepper (optional).
  • Leftovers will last 1 to 2 days covered in the fridge.

Notes

Make it Your Own
  • Using large potatoes? You might want to keep them in the oven for a little longer than 50 minutes.
  • Short on time? Skip baking these potatoes and cook them in the microwave instead of the oven.
  • I recommend adding extra Vegan Tzatziki to your potatoes… it’s that good!

Nutrition

Nutrition Facts
Vegan Mediterranean Stuffed Potatoes with Tzatziki
Amount Per Serving
Calories 437 Calories from Fat 108
% Daily Value*
Fat 12g18%
Polyunsaturated Fat 6g
Monounsaturated Fat 2.5g
Sodium 643mg28%
Potassium 1944mg56%
Carbohydrates 76g25%
Fiber 7.5g31%
Sugar 7g8%
Protein 11g22%
Vitamin A 1092IU22%
Vitamin C 46mg56%
Calcium 126mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

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Easy Eggplant Stir Fry

Easy Eggplant Stir Fry recipe served in a bowl with spoon.

Eggplant stir fry!

Easy to make and definitely so tender, it almost melt in your mouth.

Check out my new video on how to make this delicious eggplant stir fry. Full recipe below.

Easy Eggplant Stir Fry recipe served in a bowl with spoon.

Easy Eggplant Stir Fry

Easy to make and so extremely tender. These eggplant almost melt in your mouth.
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer, Side Dish
Cuisine: Asian-Inspired
Keyword: Easy, Recipe, Spicy, Vegan
Calories: 301kcal
Author: Moon
Servings: 2

Ingredients
 

  • 2 eggplants cut into wedges - Sprinkle 1/4 tsp salt on the eggplant, let it sit for 10 minutes
  • 3 tbsp all purpose flour
  • 1 red bell pepper sliced
  • 1 yellow onion roughly chopped
  • 6 cloves garlic
  • 2 bird's eye chillis
  • 100 g sugar snap peas

Seasoning:

Instructions

  • Sprinkle 3 tbsp flour on top of seasoned eggplant. Coat well and fry the eggplant till it turns into brown. Then set aside.
  • Heat 1 tbsp oil, sauté the garlics. Add the bird eye chillis, then add the red bell pepper, yellow onions and sweet peas. Stir fry for 2 minutes, then add the fried eggplant. Keep tossing and stirring for another few more minutes.
  • Lastly add in the seasoning and serve hot with rice.

Video

Nutrition

Nutrition Facts
Easy Eggplant Stir Fry
Amount Per Serving
Calories 301 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 784mg34%
Potassium 1728mg49%
Carbohydrates 66g22%
Fiber 22g92%
Sugar 31g34%
Protein 12g24%
Vitamin A 3847IU77%
Vitamin C 215mg261%
Calcium 112mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

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Vegan Thai Coconut ‘Chicken’ Soup

Vegan Thai Coconut 'Chicken' Soup

This soup is so full of wonderful flavors! It’s a bit tangy and a bit sweet and if you like it also has heat! ( I didn’t mean to rhyme!)

This a take on the classic Tom Kha Gai soup which is a Coconut Chicken Soup that you may have had out. The nice thing about this recipe is it’s easily adaptable to not only be Vegan but to adjust the ingredients as some of the traditional Thai ones can be hard to find.

Vegan Thai Coconut 'Chicken' Soup

Vegan Thai Coconut 'Chicken' Soup

This soup is so full of wonderful flavors! It’s a bit tangy and a bit sweet and if you like it also has heat!
4.60 from 10 votes
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Appetizer, Dinner, Soup
Cuisine: Asian-Inspired, Thai-Inspired
Keyword: Dairy-Free, Recipe, Tom Kha Gai, Vegan
Calories: 314kcal
Author: Devorah
Servings: 4

Ingredients
 

  • 1 can full fat Coconut Milk
  • 1 can Lite Coconut Milk
  • 1 1/4 cups dry Butlers Soy Curls you can sub any Plant Based Chicken or leave it out and add more veggies
  • 8 -10 Baby Bella Mushrooms halved, canned Straw Mushrooms would also be good
  • 1/2 small Onion sliced in half moons
  • 1 medium knob Ginger chopped
  • 2 Green Onions
  • 2 Red Anaheim Chili Peppers These are mildly spicy in my opinion. You can certainly leave them out or use Red Bell Peppers. You can also use Thai Chili Peppers which are hotter
  • 2 Tbsp chopped Cilantro
  • 2 Tbsp chopped Thai Basil
  • 1 1/2 Tbsp Mekhala Tom Yum Base or Red Curry Paste these pastes typically contain a lot of the herbs and spices that can be hard to find
  • 2 tsp Vegan Fish Sauce I also like Oceans Halo
  • 2 pieces Lemon Grass split lengthwise
  • Juice of 1 Lime plus wedges for garnish
  • 1/4 tsp Poultry Seasoning

Instructions

  • Soak the Soy Curls in hot water with 1/4 tsp of Poultry Seasoning. Set aside
  • 2.Sauté the Onion and Ginger either in a bit of Oil or in Water. Just for a few minutes until fragrant
  • Add in the Mushrooms and continue to sauté until the Mushrooms start to cook down
  • Add in the Tom Yum Base or Red Curry and mix well.
  • Add in the Coconut Milk and Lemon Grass and simmer over medium heat for 10 -1 5 minutes
  • While the Soup is cooking, drain and squeeze out any excess water from the Soy Curl. Pull them apart to resemble shreds.
  • Add the Soy Curls to the soup along with 1 sliced Chili Pepper, 1 Tbsp of Cilantro, 1 Tbsp of Thai Basil Leaves and Vegan Fish Sauce.
  • Bring the Soup to a soft boil for 15 minutes and then add in the Lime Juice and sliced Green Onions
  • Remove the Lemon Grass before serving and garnish with the remaining Chili Pepper slices, Thai Basil & Cilantro

Nutrition

Nutrition Facts
Vegan Thai Coconut 'Chicken' Soup
Amount Per Serving
Calories 314 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 19g119%
Polyunsaturated Fat 1g
Sodium 284mg12%
Potassium 493mg14%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 10g11%
Protein 7g14%
Vitamin A 1395IU28%
Vitamin C 37mg45%
Calcium 34mg3%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Devorah’s Instagram and website for more tasty recipes!

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Crispy Pan Fried Unami Tofu

Crispy Pan Fried Unami Tofu

Starting the week with this 20-minute meal: Crispy Pan Fried Tofu!🧡🌱

Sizzled on a skillet, and drizzled with a miso soy sauce glaze. It’s fiery and tangy, and full of umami flavour.

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Crispy Pan Fried Unami Tofu

Crispy Pan Fried Unami Tofu

How to make crispy pan fried tofu that's full of umami flavour. It's quick and easy, ready in just 20 minutes with minimal ingredients. This is a crowd-pleasing protein-rich dish.
5 from 5 votes
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Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Course: Dinner, Side Dish
Cuisine: Asian-Inspired, Chinese-Inspired
Keyword: Easy, Egg-Free, gluten-free, Recipe, Vegan
Calories: 455kcal
Author: Hannah Sunderani
Servings: 2 people

Ingredients
 

  • 1 packet extra firm tofu 12 oz/350g
  • 1/4 cup gluten-free tamari or soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tsp shiro miso
  • 1 inch ginger peeled and grated or 1/4 tsp dried
  • 1/4 tsp cayenne plus more to taste
  • 1/3 cup neutral oil avocado or coconut oil

Instructions

  • Drain tofu and wrap in a clean dish towel. Gently press tofu to remove the excess liquid. Do this for a few minutes until you find the tofu to be significantly drier. Slice tofu into six equal slices (about 1/2-inch thick). Gently dab tofu slices with dish towel to remove any more moisture.
  • In a bowl combine tamari, rice vinegar, maple syrup, miso, grated ginger, and cayenne. Mix to combine. Set aside.
  • Add neutral oil to skillet and bring to med-high heat. When the oil is hot (3-5 mins) carefully add tofu slices. (Do this carefully as oil can spit as tofu cooks). Cook each side until browned and crispy (4 mins per side). Use a chop stick or spatula to turn.
  • Strain oil into a small bowl, holding back the tofu with a spatula. Bring back to medium-heat and add sauce. Spoon the sauce over the tofu to absorb and marinade. Let simmer until sauce has thickened and caramelized ( 5 mins).
  • Serve tofu with rice and drizzle with remaining glaze.

Notes

Press tofu as instructed in Step 1. Alternatively, you can wrap tofu in clean dish towel and place two heavy books on top. Let rest this way for 30 minutes.
Sub rice vinegar for lemon, lime, or apple cider vinegar if you don't have it.

Nutrition

Nutrition Facts
Crispy Pan Fried Unami Tofu
Amount Per Serving
Calories 455 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g31%
Polyunsaturated Fat 8g
Monounsaturated Fat 17g
Sodium 2225mg97%
Potassium 419mg12%
Carbohydrates 19g6%
Fiber 1.5g6%
Sugar 15g17%
Calcium 673mg67%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Hannah’s Instagram and website for more tasty recipes!

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Vegan Spaghetti With Radish Leaves

Vegan Spaghetti With Radish Leaves

Are you looking for a delicious low waste recipe? Try this Spaghetti with Radish Leaves! Don’t underestimate the radish leaves. It’s super flavorful, easy to make with a few simple ingredients! It’s vegan as always, and it can be gluten-free if you use GF pasta (we used brown rice spaghetti) and tamari or any other GF soy sauce substitutes!

YES, THEY ARE EDIBLE!

Don’t throw away the radish leaves! They are perfectly edible and super delicious! Often times, they are very sad looking especially the ones you find in grocery stores. So, grab some immediately when/if you find fresh and healthy looking ones!

Did you see how beautiful the leaves were when we made Soy Sauce “Butter” Radish? You can see how super fresh they are! Yes, we had to use them making another delicious meal!

Now, please make sure to wash and rinse them with water very well. Sand is trapped and you really don’t want to bite into sandy pasta.

Also, they don’t last too long even in the fridge. So we really recommend cooking them as soon as possible!

THE TASTE OF THE LEAVES

Now you know that they are 100% edible. What do they taste like? Well, we can only talk about the taste when cooked (we haven’t yet tried eating raw.) They are pleasantly and slightly spicy and bitter which is similar to the taste of arugula, in our opinion. To enjoy the deliciousness at its full potential, don’t overcook them!

By the way, you don’t even have to chop them as they are very tender and quickly reduce down the volume once getting cooked.

THE SECRET INGREDIENTS

We always like adding a little bit of secret ingredients to give some depth in the flavor, especially for a simple pasta dish like this one. So for this dish, the secret ingredients are;

  • Dulse Flakes
  • Soy Sauce

Dulse flakes add a bit “ocean” flavor that we enjoy. It’s kind of like a instant vegan “dashi” that adds an another layer of the taste in the background with no prior soaking and prepping. We also make delicious vegan Spaghetti alla Puttanesca with dulse flakes!

Soy sauce is not just for adding in the saltiness, but also for saltiness with a hint of umami. Again, just like dulse flakes, it enhances the overall flavor of the dish without overpowering. Now, as we wrote in the introduction, if you are on a gluten-free diet, you can substitute with tamari or any other GF soy sauce substitutes.

THE SPAGHETTI

We often switch from regular semolina flour pasta to brown rice pasta. We don’t have any restrictions on gluten so we go back and forth depending on our mood. For this dish, we used brown rice spaghetti but it can be made with regular pasta or any other pasta of your choice!

FEELING INSPIRED?

Check out our other radish related recipes!

Soy Sauce “Butter” Radish

Sweet & Savory Daikon Radish Leaves

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Vegan Spaghetti With Radish Leaves

Vegan Spaghetti With Radish Leaves

Don't underestimate the radish leaves. It's super flavorful, easy to make with a few simple ingredients!
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Easy, Pasta, Recipe, Vegan
Calories: 494kcal
Author: Plant-Based Matters
Servings: 2 people

Ingredients
 

Instructions

  • In a large pot, start boiling water for cooking spaghetti.
  • Start cooking spaghetti in salted water for 9-11 minutes (or follow the instruction on the package.)
  • Meanwhile, heat up a frying pan at medium high heat. Pour extra virgin olive oil and add red chili pepper flakes and garlic. Cook for 1-2 minutes until fragrant.
  • Add water and dulse flakes. Reduce the heat to medium to medium low. Continue to simmer.
  • In the last 2 minutes of cooking spaghetti, add radish leaves to the pan. Season with salt and soy sauce.
  • Drain the spaghetti and transfer to the pan. Give a quick toss.
  • Serve with a drizzle of extra virgin olive oil for the finishing touch.

Notes

  • Be sure to wash and rinse radish leaves thoroughly with water as sand is trapped.
  • Use them as soon as possible while they are still fresh.

Nutrition

Nutrition Facts
Vegan Spaghetti With Radish Leaves
Amount Per Serving
Calories 494 Calories from Fat 90
% Daily Value*
Fat 10g15%
Monounsaturated Fat 5g
Sodium 964mg42%
Potassium 370mg11%
Carbohydrates 90g30%
Fiber 5g21%
Protein 14g28%
Vitamin C 37mg45%
Calcium 122mg12%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Peter & Akiko’s Instagram and website for more tasty recipes!

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Vegan Chocolate Chip Blondies

Vegan Chocolate Chip Blondies

Vegan Chocolate Chip Blondies! ✨

These easy blondies are chewy, rich and fluffy with plenty of dairy-free chocolate chips. They have a vanilla and brown sugar flavor base with a focus more towards molasses, compared to brownies that focus on chocolate. 😍

Blondies are the perfect hybrid of cookie and brownie, and have a slight crisp on the outside with a chewy center. They are delicious and I love serving them with coconut vanilla ice cream, and sometimes some coconut whipped cream and caramel or chocolate drizzle! 👌

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Vegan Chocolate Chip Blondies

Vegan Chocolate Chip Blondies

Easy and delicious vegan blondies with dairy-free chocolate chips! So rich, chewy and fluffy with a vanilla and brown sugar base!
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert, Snack, Sweets
Cuisine: International
Keyword: Cookie, Dairy-Free, Egg-Free, Recipe, Vegan
Calories: 347kcal
Author: Caitlin
Servings: 9 blondies

Ingredients
 

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together melted vegan butter, brown sugar, vanilla and flax egg until smooth.
  • Add flour, baking soda and salt and mix until combined.
  • Add chocolate chips and mix to evenly incorporate.
  • Spray an 8x8 pan with non-stick spray and place a piece of parchment paper inside**.
  • Pour blondie batter inside and spread out evenly. Add a few more chocolate chips to the top if you'd like, then bake for 23-27 minutes, or until a toothpick inserted into the middle of the blondie comes out clean. Enjoy!

Notes

*1 Tbsp Ground Flax mixed together with 3 tbsp water, let sit for 5 minutes to thicken.
**This makes removal very easy because you can just lift the blondies out of the pan once cooled, if you want you can just use the non-stick spray and scoop them out.

Nutrition

Nutrition Facts
Vegan Chocolate Chip Blondies
Amount Per Serving
Calories 347 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Sodium 231mg10%
Carbohydrates 45g15%
Sugar 28g31%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Caitlin’s Instagram and website for more tasty recipes!

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Vegan Chinese Burger (Rou Jia Mo)

Vegan Chinese Burger (Rou Jia Mo)

Chinese Burger “Rou Jia Mo” 

It means “meat in a bun” while normally made with meat but in this recipe, I used tofu with spices. I made the bun from scratch. This is a popular street food.

The origin of this dish is from Shaanxi province (Xi’an). And widely consume all over China. So I decided to make it myself.

Full recipe below.

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Vegan Chinese Burger (Rou Jia Mo)

Vegan Chinese Burger (Rou Jia Mo)

Meaning “meat in a bun” while normally made with meat but in this recipe, I used tofu with spices. I made the bun from scratch.
4.82 from 11 votes
Print Recipe Pin Recipe
Prep Time: 10 minutes
Resting Time: 30 minutes
Total Time: 40 minutes
Course: Dinner, Lunch, Snack
Cuisine: Asian-Inspired, Chinese-Inspired
Keyword: Egg-Free, Meat-Free, Recipe, Spicy, Vegan
Calories: 466kcal
Author: Moon
Servings: 4 buns

Ingredients
 

Bun ingredients

Filling ingredients

Instructions

Filling

  • Roughly mash the tofu. Heat oil in the wok then cook the tofu till the water is evaporated and set aside.
  • Add in 300ml water with all the spices into a pot and bring it to a boil. Then add the cooked tofu. Cook another few more minutes, remove from the heat and set aside.

Buns

  • Mix yeast with warm water.
  • Add the flour, baking soda and oil, then add the yeast mixture into the flour. Knead till it form a smooth dough. Cover the dough and rest the dough for 30 minutes.
  • After proofing, knead the dough for 5 minutes to get rid of any bubbles. Cut the dough into 4 pieces and cover it to prevent them from drying out.
  • To shape the bun, roll the dough into long oval shape. Fold the dough into half then roll the it into a cylinder. Stand the rolled dough, press it down then flatten it with a rolling pin(about 4 inches in diameter).
  • Cook the dough into frying pan over low heat. Cook for 2 minutes on each side or until golden brown.
  • Slice open from one side(do not cut through) fill the bread with cooked tofu and serve immediately.

Nutrition

Nutrition Facts
Vegan Chinese Burger (Rou Jia Mo)
Amount Per Serving
Calories 466 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 94mg4%
Potassium 359mg10%
Carbohydrates 67g22%
Fiber 7g29%
Sugar 1g1%
Protein 21g42%
Vitamin A 252IU5%
Calcium 323mg32%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Moon’s Instagram and YouTube for more tasty recipes!

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Vegan Pan Fried Dumplings

Vegan Pan Fried Dumplings

These vegan pan-fried dumplings are stuffed with textured vegetable protein, mushrooms, green cabbage, and vermicelli. With the addition of the TVP, they taste just like regular pork & cabbage dumplings.

Of course, you can’t have these pan-fried dumplings without a good drizzle of chili oil. Luckily, I have an easy home-made chili oil recipe prepared for you!

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Vegan Pan Fried Dumplings

Vegan Pan Fried Dumplings

Home-made Pan Fried Dumplings with a crispy top crust and meaty, umami vegan filling. One bite will take you right back to the street vendors in Taiwan.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Asian-Inspired
Keyword: Egg-Free, Recipe, Spicy, Vegan
Calories: 56kcal
Author: George
Servings: 25 buns

Ingredients
 

Dough

Filling

  • 1/2 cup textured vegetable protein mince
  • 6 white or shiitake mushrooms finely minced (yields about 3/4 cup)
  • 3 cloves garlic finely minced
  • 1 inch fresh ginger finely minced
  • 40 grams vermicelli
  • 2.5 cups green cabbage shredded
  • 3 scallions finely chopped
  • 2 teaspoons sugar
  • 2 teaspoons doubanjiang spicy broad been paste, I used Lee Kum Kee’s
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Shaoxing cooking wine
  • 1 tablespoon sesame oil
  • 1 pinch white pepper

Toppings

  • sesame seeds
  • black sesame seeds
  • 1 scallion finely chopped
  • chili oil

Instructions

  • Prepare the Dough. In a large mixing bowl, first combine flour, instant, yeast, sugar, and sea salt. Slowly stream in the warm water, and mix until a dough forms. Once a soft dough forms, turn it onto a generously floured surface and knead until smooth, around 5 minutes. Place the smooth dough back into the bowl, then cover and let rest for 30-40 minutes.
  • Prepare the TVP. Soak the TVP in warm water for 10 minutes. After 10 minutes, drain the water and squeeze out excess liquid from the re-hydrated TVP. Set aside.
  • Prepare the Vermicelli. Do as the package instructions — usually this involves soaking in room temperature water (around 10 minutes) and boiling in water (around 3-5 minutes). Roughly chop the noodles into 0.3 – 0.5 cm long strands. Set aside and prepare the rest of the filling.
  • Prepare the Filling. Prepare all the vegetables as instructed. In a large pan on medium heat, start by sautéing mushrooms, garlic, and ginger together until most of the mushrooms’ moisture evaporates. Add the TVP and fry until lightly browned, around 5 minutes. Add all remaining filling ingredients (except for vermicelli) and continue to sauté until cabbage is cooked, around 5 minutes. Once finished, take off the heat and stir in the chopped vermicelli. Taste and adjust seasoning, then place finished filling in the refrigerator to chill while you prepare the dumpling wrappers.
  • Make the Dumplings. Take your rested dough and first gently press it down to squeeze out excess air. Roll the dough into a long log and use a knife to evenly divide it into around 22-25 pieces. Roll each piece of dough into round balls. Take a ball of dough and first gently press it to flatten. Then take a floured rolling pin and roll the dough out on all sides into a round sheet, thickest at the center. Take each wrapper and place around a tablespoon of filling in the middle. Fold the dough up by pleating the sides (like an accordion) in a counter-clockwise motion. Towards the end, keep your thumb in the middle and press down while spiraling to seal. Place the completed dumplings on a floured surface and loosely cover them while you prepare the rest.
  • Fry the Dumplings. Heat up around 2 tablespoons of vegetable oil on medium-high heat in a non-stick pan. Place each dumpling in the pan (don’t over-crowd the pan as they will expand!) and fry until lightly browned around 1-2 minutes. Then, add 3 tablespoons of water and quickly cover with a lid to trap steam. Note: if your lid doesn’t have a built-in hole, leave a small hole so the dumplings won’t burst when you open the lid. Remove the lid once most of the water has evaporated, around 5 minutes. Turn the heat up to high and cook for an additional 2 minutes, or until crispy and golden-brown. Top the finished dumplings with sesame seeds and chopped scallions. Serve warm.

Notes

Textured Vegetable Protein (TVP): TVP is made of soy protein and soy flour. I used the Natura’s TVP. You should be able to find TVP at your local health food store, or at the health food section in regular grocery stores.
When frying the Dumplings, you can either place the dumplings pleated-side down or pleated-side up. I fried the dumplings pleated-side down but usually they are fried pleated-side up when sold at local Taiwanese vendors.

Nutrition

Nutrition Facts
Vegan Pan Fried Dumplings
Amount Per Serving
Calories 56 Calories from Fat 6
% Daily Value*
Fat 0.7g1%
Sodium 24mg1%
Potassium 76mg2%
Carbohydrates 9g3%
Fiber 0.7g3%
Sugar 1g1%
Protein 2.4g5%
Vitamin A 20IU0%
Calcium 7.6mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out George’s Instagram and website for more tasty recipes!

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Vegan Cauliflower Walnut Tacos

Vegan Cauliflower Walnut Tacos

I know what you are thinking.. cauliflower and walnuts in a taco? While it may sound completely out of the ordinary, this recipe make a perfect plant-based taco meat substitute. If you are new to a plant-based diet, you are soon going to learn that in order to truly enjoy it, you’re going to have to step outside of the box. Trying new things that may seem odd but will quickly become your favorite is a major part in becoming plant-based. Those who have been plant-based for a while know all about trying new and different things.

plant-based taco

This recipe is great for sneaking in vegetables. I personally don’t particularly like mushrooms, but try to include them in any recipe in order to get all of the nutrients and benefits of them. However, in this recipe you do not even notice them. This being because they are ground up within the cauliflower and walnuts.

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Vegan Cauliflower Walnut Tacos

Vegan Cauliflower Walnut Tacos

Plant-based, vegan taco meat that is packed with nutrients. Made with cauliflower, walnuts, potatoes, and some hidden vegetables. Great for taco Tuesday!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dinner, Side Dish
Cuisine: Mexican-Inspired
Keyword: Easy, Egg-Free, Recipe, Vegan
Calories: 257kcal
Author: Alexis
Servings: 2

Ingredients
 

Instructions

  • Preheat oven to 375° F
  • Pulse cauliflower in food processor until fine. Pour into a medium sized bowl.
  • Pulse walnuts; add to cauliflower.
  • Peel and chop potato into small pieces; add to cauliflower mixture.
  • Add all seasoning.
  • Pour mixture onto parchment paper lined baking tray and bake for 35 minutes; stir halfway.
  • While the mixture is cooking, chop and saute bell pepper and onion.
  • Add chopped mushrooms and cilantro; saute.
  • Once the cauliflower is done, add the bell pepper and onion mixture.
  • Serve in homemade tortillas or taco shells.

Nutrition

Nutrition Facts
Vegan Cauliflower Walnut Tacos
Amount Per Serving
Calories 257 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Polyunsaturated Fat 7g
Monounsaturated Fat 2g
Sodium 1350mg59%
Potassium 1314mg38%
Carbohydrates 36g12%
Fiber 10g42%
Sugar 8g9%
Protein 10g20%
Vitamin A 4035IU81%
Vitamin C 183mg222%
Calcium 94mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Alexis’s Instagram and website for more tasty recipes!

Vegan Cauliflower Walnut Tacos Read More »

No-Bake Vegan Black Forest Cake

No-Bake Vegan Black Forest Cake

Happy Monday! We’re well into cherry season now and what more perfect time to share this No-Bake Black Forest Cake?

This baby was perfected last year and for some reason has been my most popular recipe to date on Instagram. Is it the cherry on top? The chocolate? The cream? 😋

Regardless, I highly recommend it as it’s delicious, is refined sugar free and as the name says, requires no baking! Using just 10 ingredients, it’s the perfect dessert if you’re looking for something a little less heavy, a little more nutrient-dense and utterly delicious. ❤️

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No-Bake Vegan Black Forest Cake

No-Bake Vegan Black Forest Cake

The perfect indulgent but healthy dessert: this No-bake Black Forest Cake is surprisingly easy to make but looks and tastes incredible!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time: 1 hour 15 minutes
Cooling Time For Cherry Filling: 1 hour
Total Time: 2 hours 15 minutes
Course: Dessert
Cuisine: International
Keyword: Dairy-Free, gluten-free, Recipe, Vegan
Calories: 664kcal
Author: Elizabeth
Servings: 6 people

Ingredients
 

Cherry Filling

  • 1½ cups cherries halved and with stones removed
  • 2 tsp chia seeds
  • 1 tsp maple syrup optional

Raw Cake

  • 3 cups walnuts see note below for substitutions
  • 16 small dates
  • ½ cup raw cacao powder
  • ½ cup unsweetened shredded coconut
  • 3 tbsp coconut oil
  • Pinch salt

Cream

  • 1 492 ml can can full fat coconut milk stored in the fridge overnight

Decoration

  • 8 squares of your favourite dark chocolate grated or roughly chopped with a knife
  • Several fresh cherries halved

Instructions

To make the cherry filling

  • Add the cherries to a small saucepan and simmer on a medium-low heat for about 15 minutes until they have partially broken down.
  • Place in a blender and blend for 10 seconds or until a smooth consistency is achieved.
  • Pour into a bowl and stir in the chia seeds and maple syrup (if using).
  • Allow the mixture to cool, then store it in the fridge for one hour to firm up.

To make the cake

  • Line two 5-6" round cake tins with baking parchment. If you don't have two cake tins of this size, you can line two similar-sized square or rectangular plastic food containers with baking parchment for a square cake.
  • Place all ingredients into a food processor and blend until a sticky dough forms.
  • (If you don't have a food processor, add the walnuts to a blender and process until they form a flour. Remove from the blender and blend the dates the same way until they are broken into small pieces. Add the walnut flour, date pieces and all other cake ingredients to a large bowl and mix together with your hands until a dough forms.)
  • Divide the dough between the two cake tins and press it down flat with your fingers until smooth.
  • Put the cake tins in the freezer for 30 minutes to set.

To make the cream

  • Remove the can of coconut milk from the fridge and open it. Scrape out the hardened coconut cream that has solidified in the top half of the can into a large bowl. (The leftover coconut water isn't needed for this recipe. You can use it in smoothies or on cereal, or just drink it!)
  • Using an electric whisk, beat the cream for 3-5 minutes, until it is lump-free and fluffy. It should have roughly the same consistency as whipped cream. Store in the fridge until needed to keep the cream firm.

To assemble

  • Once the cherry filling has firmed up and cakes have set, remove them from the fridge and freezer. Remove the cakes from their tins, being careful not to break them.
  • Add a thick layer of the cherry filling to the top of one cake, followed by a layer of cream.
  • Sandwich the other cake on top of this, and repeat the process of adding a layer of cherries and cream to the top.
  • Decorate with the cherry halves and grated dark chocolate, and serve immediately!
  • (If you find this cake tricky to slice, wait a few minutes for the layers to soften slightly. The fillings are naturally pretty messy and will splurge out as your slice it - embrace this! It's part of the fun.)

Notes

- If making the cherry filling is too much of a time commitment, you can substitute your favourite cherry jam instead.
- You can also substitute berries in this recipe if you don't have any cherries, just add a bit more maple syrup to ensure the berries are sweet enough.
- For the cake base, feel free to use a mix of sunflower seeds and walnuts if you want to make it more cost-effective. 2 cups walnuts and 1 cup sunflower seeds works well as a substitute - you might need to add a little more coconut oil to make the mixture stick together.
- If you're struggling with making the cream filling, just follow my step-by-step guide on how to make coconut whipped cream here.

Nutrition

Nutrition Facts
No-Bake Vegan Black Forest Cake
Amount Per Serving
Calories 664 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 25g156%
Polyunsaturated Fat 20g
Monounsaturated Fat 5g
Sodium 110mg5%
Potassium 878mg25%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 28g31%
Vitamin C 7mg8%
Calcium 90mg9%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Elizabeth’s Instagram and website for more tasty recipes!

No-Bake Vegan Black Forest Cake Read More »

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