The Daily Dose of Vegan

Description A flavorful and aromatic Indian curry featuring tender chickpeas simmered in a creamy tomato-based sauce infused with traditional spices. Cuisine: Indian Servings: 4 Ingredients 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon garam masala 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (optional) 1 can (14 ounces/400 g) diced tomatoes, undrained 1 can (14 ounces/400 ml) coconut milk 1 can (15 ounces/425 g) chickpeas, drained and rinsed 1/2 cup chopped cilantro Salt and pepper to taste Cooked rice or naan, for serving Instructions Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, garam masala, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute. Stir in diced tomatoes and coconut milk. Bring to a simmer. Add chickpeas and simmer for 15-20 minutes, or until heated through and flavors have melded. Season with salt and pepper to taste. Garnish with cilant

Description Fresh and flavorful rice paper rolls filled with rice noodles, tofu, vegetables, and herbs, served with a creamy peanut dipping sauce. Cuisine: Vietnamese Servings: 4 (8 rolls) Ingredients 8 rice paper wrappers 4 ounces (115g) rice vermicelli noodles, cooked according to package directions 1 block (400g) firm tofu, pressed and sliced 1 cucumber, julienned 1 carrot, julienned 1/2 cup bean sprouts Fresh mint leaves Fresh cilantro leaves Fresh basil leaves Peanut Dipping Sauce 1/4 cup peanut butter 2 tablespoons soy sauce 2 tablespoons lime juice 1 tablespoon maple syrup 1 teaspoon chili garlic sauce (optional) 1/4 cup warm water Instructions In a small bowl, whisk together peanut sauce ingredients until smooth. Fill a large bowl with warm water. Dip one rice paper wrapper in the water for a few seconds, until softened. Lay wrapper flat on a clean surface. Place a few noodles, tofu slices, cucumber, carrot, bean sprouts, and herbs in the center of the wrapper. Fold bottom edge

Description A comforting and satisfying lasagna layered with tender lasagna noodles, a creamy tofu ricotta filling, vibrant spinach, and a rich marinara sauce. Cuisine: Italian Servings: 4 Ingredients 9 lasagna noodles 1 (24 ounce) jar marinara sauce 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry Tofu Ricotta 1 block (14 ounces) firm tofu, drained and pressed 1/4 cup nutritional yeast 2 tablespoons lemon juice 1 tablespoon olive oil 1 clove garlic, minced Salt and pepper to taste Instructions Preheat oven to 375°F (190°C). In a food processor or blender, combine tofu ricotta ingredients until smooth and creamy. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles, followed by a layer of tofu ricotta, spinach, and marinara sauce. Repeat layers, ending with marinara sauce. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until heated through and bubbly. Suggested

Description Flavorful and hearty veggie burgers made with black beans, sweet potato, and warm spices, topped with a creamy avocado cilantro sauce. Cuisine: American Servings: 4 Ingredients 1 can (15 ounces/425 g) black beans, rinsed and drained 1 medium sweet potato (about 250 g), cooked and mashed 1/2 cup chopped red onion 1/4 cup chopped cilantro 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder Salt and pepper to taste 1/4 cup breadcrumbs Olive oil, for cooking Avocado Cilantro Cream 1 avocado 1/4 cup cilantro leaves 1 tablespoon lime juice 1 tablespoon olive oil Salt and pepper to taste Instructions In a large bowl, combine mashed sweet potato, black beans, red onion, cilantro, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and breadcrumbs. Mix well. Form mixture into 4 patties. Heat olive oil in a skillet over medium heat. Cook patties for 5-7 minutes per side, or until golden brown and heated through. Meanwhile, p

Description A savory Greek pie filled with spinach, herbs, and vegan feta cheese, encased in flaky phyllo dough. Cuisine: Greek Servings: 4 Ingredients 1 package (10 ounces/285g) frozen phyllo dough, thawed 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 10 ounces (280g) frozen chopped spinach, thawed and squeezed dry 1 cup (115g) crumbled vegan feta cheese 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley Salt and pepper to taste Melted vegan butter, for brushing Instructions Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add garlic, spinach, feta, dill, parsley, salt, and pepper. Cook until spinach is wilted. Layer half of the phyllo sheets in the prepared baking dish, brushing each with melted vegan butter. Spread spinach filling evenly over phyllo. Top with remaining phyllo sheets, brushing each with butter. Score the top of the spanakopita into diamond sh

Description A flavorful and aromatic Indian curry featuring tender chickpeas simmered in a creamy tomato-based sauce infused with traditional spices. Cuisine: Indian Servings: 4 Ingredients 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon garam masala 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (optional) 1 can (14 ounces/400 g) diced tomatoes, undrained 1 can (14 ounces/400 ml) coconut milk 1 can (15 ounces/425 g) chickpeas, drained and rinsed 1/2 cup chopped cilantro Salt and pepper to taste Cooked rice or naan, for serving Instructions Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, garam masala, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute. Stir in diced tomatoes and coconut milk. Bring to a simmer. Add chickpeas and simmer for 15-20 minutes, or until heated through and flavors have melded.  Season with salt and pepper to taste. Garnish with cilan

Description A deconstructed Banh Mi in a bowl, featuring marinated and baked tofu, pickled vegetables, fresh herbs, and a spicy peanut sauce. Cuisine: Vietnamese Servings: 4 Ingredients 1 block (400 g) extra-firm tofu, pressed and cubed 1/4 cup soy sauce 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon sesame oil 1/2 cucumber, julienned 1 carrot, julienned 1/4 cup rice vinegar 1 tablespoon sugar 2 cups cooked brown rice 1/4 cup chopped cilantro 1/4 cup chopped mint 1/4 cup chopped basil 1/4 cup chopped peanuts Spicy Peanut Sauce 1/4 cup peanut butter 2 tablespoons soy sauce 2 tablespoons lime juice 1 tablespoon maple syrup 1 teaspoon sriracha or chili garlic sauce 1/4 cup water Instructions Preheat oven to 400°F (200°C). Whisk together soy sauce, rice vinegar, maple syrup, and sesame oil. Marinate tofu cubes for at least 30 minutes. Spread marinated tofu on a baking sheet and bake for 20-25 minutes, or until golden brown. In a separate bowl, combine julienned cucumber and

Description A classic American sandwich filling made vegan with tofu, vegan mayonnaise, celery, onion, and a hint of turmeric for a sunny yellow hue. Cuisine: American Servings: 4 Ingredients 1 block (400g) firm tofu, pressed and crumbled 1/2 cup vegan mayonnaise 1/2 celery stalk, finely diced 1/4 red onion, finely diced 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill 1/2 teaspoon turmeric powder Salt and pepper to taste 8 slices bread Instructions In a medium bowl, combine crumbled tofu, vegan mayonnaise, celery, red onion, Dijon mustard, dill, turmeric powder, salt, and pepper. Mix well. Spread tofu salad onto bread slices and top with remaining bread slices. Suggested Drinks Saison : This Belgian-style farmhouse ale with its peppery and fruity notes adds complexity to the simple sandwich. Non-Alcoholic Options Iced Tea : Unsweetened iced tea provides a refreshing and palate-cleansing counterpoint to the creamy and savory sandwich filling. Sparkling Apple Cider : The sweet

Description A light and refreshing salad featuring fluffy millet, protein-rich chickpeas, fresh vegetables, and a tangy lemon herb vinaigrette. Cuisine: Mediterranean Servings: 4 Ingredients 1 cup (190 g) millet 2 cups (480 ml) vegetable broth 1 can (15 ounces/425 g) chickpeas, drained and rinsed 1 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup (70 g) halved cherry tomatoes 1/4 cup (35 g) chopped Kalamata olives 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill Lemon Herb Vinaigrette 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper to taste Instructions Rinse millet and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until millet is tender and liquid is absorbed. While millet is cooking, prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. In

Description A hearty and satisfying dish featuring baked sweet potatoes filled with a creamy spinach and artichoke mixture, topped with vegan parmesan cheese. Cuisine: American Servings: 4 Ingredients 4 medium sweet potatoes (about 600 g) 1 tablespoon olive oil 1 (10 ounce/285 g) package frozen chopped spinach, thawed and squeezed dry 1 (14 ounce/400 g) can artichoke hearts, drained and chopped 1/2 cup (120 g) vegan cream cheese, softened 1/4 cup (30 g) grated vegan Parmesan cheese 1/4 cup (60 ml) plant-based milk (such as almond milk) 1/4 teaspoon red pepper flakes Salt and pepper to taste Additional vegan Parmesan cheese, for topping Instructions Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with olive oil. Bake for 45-60 minutes, or until tender. While potatoes are baking, heat olive oil in a skillet over medium heat. Add spinach and artichoke hearts and cook until heated through. Stir in vegan cream cheese, Parmesan cheese, plant-based milk, and red pepper

Description By marinating tender jackfruit in a sweet and spicy Gochujang-based sauce, we're creating a taste profile that's reminiscent of traditional Korean barbecue. The combination of crispy taco shells, caramelized onions, and crunchy kimchi combined with tacos is a great fusion between south american and asian cuisine. Cuisine : Korean-Inspired Vegan Servings : 4-6 Ingredients 1 can young green jackfruit, drained and rinsed 1/4 cup Gochujang paste (Korean chili paste) 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons maple syrup 1 tablespoon sesame oil 1 onion, thinly sliced 2 cloves garlic, minced 1 teaspoon grated ginger 1/4 cup chopped kimchi (Korean fermented cabbage) 6-8 corn tortillas, for serving Sliced green onions, for garnish Instructions In a blender or food processor, combine the Gochujang paste, soy sauce, rice vinegar, maple syrup, sesame oil, onion, garlic, and ginger. Blend until smooth. Add the jackfruit to the marinade and let it sit for a

Description A bright and refreshing orzo salad with chickpeas, Kalamata olives, fresh dill, and a lemony dressing. Cuisine: Greek Servings: 4 Ingredients 1 cup orzo pasta 1 can (15 ounces/425g) chickpeas, drained and rinsed 1/2 cup chopped cucumber 1/2 cup chopped red onion 1/4 cup chopped Kalamata olives 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley 1/2 cup crumbled vegan feta cheese (optional) Lemon Dressing 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper to taste Instructions Cook orzo according to package directions. Drain and rinse with cold water. In a large bowl, combine cooked orzo, chickpeas, cucumber, red onion, olives, dill, parsley, and vegan feta (if using). In a small bowl, whisk together lemon dressing ingredients. Pour dressing over orzo salad and toss to coat. Season with salt and pepper to taste. Suggested Drinks Assyrtiko : This crisp, dry white wine from Santorini

Description Flavorful and easy tacos filled with roasted cauliflower, black beans, and a creamy avocado cream. Cuisine: Mexican Servings: 4 Ingredients 1 head cauliflower, cut into florets 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon smoked paprika Salt and pepper to taste 1 can (15 ounces/425 g) black beans, rinsed and drained 8 corn or flour tortillas, warmed 1/2 cup chopped cilantro Avocado Crema 1 ripe avocado 1/4 cup plain vegan yogurt 1 tablespoon lime juice Salt and pepper to taste Instructions Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned. While cauliflower is roasting, prepare avocado crema: In a blender or food processor, combine avocado, yogurt, lime juice, salt, and pepper. Blend until smooth and creamy. Warm tortillas. Fill each tortilla with roasted cauliflower, black b

Description A fragrant and flavorful Thai curry featuring tofu, a variety of vegetables, and a creamy coconut milk base. Cuisine: Thai Servings: 4 Ingredients 1 block (400 g) extra-firm tofu, pressed and cubed 1 tablespoon red curry paste 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, sliced 1 cup broccoli florets 1 (14-ounce/400 ml) can coconut milk 1/2 cup vegetable broth 1 tablespoon soy sauce 1 teaspoon brown sugar 1/4 teaspoon ground ginger Salt and pepper to taste 1/2 cup chopped cilantro Cooked rice, for serving Instructions Heat coconut oil in a large skillet or wok over medium heat. Add tofu and cook until golden brown on all sides. Remove tofu from pan and set aside. Add onion and garlic to the pan. Cook until softened. Add red curry paste, turmeric, and ginger. Cook for 1 minute. Add bell pepper and broccoli. Stir-fry until tender-crisp. Stir in coconut milk, vegetable broth, soy sauce, brown sugar, and salt and pepper. Bring to a simmer

Description A refreshing and flavorful salad featuring crispy falafel, fresh vegetables, herbs, and a tangy lemon tahini dressing. Cuisine: Middle Eastern Servings: 4 Ingredients 1 (15 ounce) can chickpeas, drained and rinsed 1/2 cup chopped onion 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint 2 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon baking powder Salt and pepper to taste Olive oil, for frying 4 cups mixed greens 1 cucumber, diced 1/2 cup cherry tomatoes, halved 1/4 cup Kalamata olives, pitted and halved Lemon Tahini Dressing 1/4 cup tahini 2 tablespoons lemon juice 2 tablespoons water 1 clove garlic, minced Salt and pepper to taste Instructions In a food processor, combine chickpeas, onion, parsley, mint, garlic, lemon juice, cumin, coriander, baking powder, salt, and pepper. Pulse until just combined, but still slightly coarse. Form mixture into 1-inch balls. Heat olive oil in a skillet over medium h

Description A hearty and comforting vegan take on the classic Shepherd's Pie, featuring a flavorful lentil and mushroom filling topped with creamy mashed potatoes. Cuisine: British Servings: 4 Ingredients The filling: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 16 ounces (450g) mixed mushrooms (e.g., cremini, shiitake), sliced 1 cup brown lentils, rinsed 2 cups vegetable broth 1 tablespoon tomato paste 1 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste Mashed potatoes: 2 pounds potatoes, peeled and quartered 1/4 cup plant-based milk (such as almond milk) 2 tablespoons vegan butter Salt and pepper to taste Instructions Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and mushrooms, and cook until mushrooms are tender and have released their liquid. Stir in lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce h

Description A hearty and flavorful vegan twist on the classic Louisiana dish, featuring rice, vegetables, and smoky spices. Cuisine: Cajun Servings: 4 Ingredients 1 tablespoon olive oil 1 onion, chopped 1 green bell pepper, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1 (14.5-ounce/400g) can diced tomatoes, undrained 1 cup vegetable broth 1 cup long-grain rice 1 (15 ounce/425g) can kidney beans, drained and rinsed 1 cup frozen or fresh corn kernels 1/4 cup chopped fresh parsley Salt and pepper to taste Instructions Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery; cook until softened. Add garlic, smoked paprika, cayenne pepper, thyme, and oregano. Cook for 1 minute more. Stir in diced tomatoes, vegetable broth, rice, kidney beans, and corn. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or u

Description A creamy and flavorful Italian rice dish made with Arborio rice, mushrooms, vegetable broth, and white wine. Cuisine: Italian Servings: 4 Ingredients 2 tablespoons olive oil 1 onion, chopped 16 ounces (450 g) mixed mushrooms (e.g., cremini, shiitake, oyster), sliced 3 cloves garlic, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine 4 cups vegetable broth, warmed 1/4 cup grated vegan Parmesan cheese 2 tablespoons vegan butter Salt and pepper to taste Chopped fresh parsley, for garnish Instructions Heat olive oil in a large skillet or pot over medium heat. Add onion and cook until softened. Add mushrooms and garlic; cook until mushrooms are tender and have released their liquid. Stir in rice and cook for 1 minute. Add white wine and cook until evaporated. Gradually add warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue adding broth and stirring until rice is creamy and al dente, about 20-25 m

Description A fragrant and flavorful tagine featuring a medley of seasonal vegetables, sweet apricots and dates, and a touch of warm Moroccan spices. Cuisine: Moroccan Servings: 4 Ingredients 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon grated ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cinnamon Pinch of saffron threads (optional) 1 (14-ounce/400 g) can diced tomatoes, undrained 1 cup (240 ml) vegetable broth 2 sweet potatoes, peeled and cubed 1 zucchini, diced 1 cup chopped carrots 1/2 cup dried apricots, halved 1/4 cup pitted dates, chopped 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro Salt and pepper to taste Cooked couscous or rice, for serving Instructions Heat olive oil in a tagine or Dutch oven over medium heat. Add onion and cook until softened. Add garlic, ginger, cumin, coriander, turmeric, cinnamon, and saffron (if using). Cook for 1 minute more. Stir in diced tomatoes, vegetabl

Description Corn tortillas filled with savory jackfruit and smothered in a tangy green tomatillo sauce, baked until bubbly and golden. Cuisine: Mexican Servings: 4 Ingredients 20 ounces (565 g) young green jackfruit in brine or water, drained and shredded 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) 1 cup salsa verde 8 corn tortillas 1 cup shredded vegan mozzarella cheese 1/4 cup chopped fresh cilantro, for garnish Instructions Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute. Stir in jackfruit and salsa verde. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until jackfruit is heated through and flavors have melded. Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish. Fill each tortilla w

Description  A colorful and nutritious Korean rice bowl topped with an assortment of seasoned vegetables, protein-rich tofu, and a spicy gochujang sauce. Cuisine: Korean Servings: 4 Ingredients 2 cups short-grain rice, cooked 1 block (400g) firm tofu, pressed and cubed 1 tablespoon soy sauce 1 tablespoon sesame oil 1/2 teaspoon garlic powder 1 carrot, julienned 1 zucchini, julienned 4 ounces (115g) shiitake mushrooms, stemmed and sliced 1 cup bean sprouts 1/2 cup kimchi, chopped 2 eggs, cooked sunny-side up (optional) Sesame seeds, for garnish Gochujang sauce, for serving Instructions In a small bowl, combine soy sauce, sesame oil, and garlic powder. Toss tofu in the marinade and let sit for 15 minutes. Heat a skillet over medium heat. Add marinated tofu and cook until golden brown and crispy. Set aside. In the same skillet, stir-fry carrot, zucchini, and mushrooms until tender-crisp. Season with salt and pepper to taste. Divide rice among four bowls. Arrange tofu, vegetables, bean spr

Description  A vibrant and flavorful Spanish rice dish packed with vegetables, saffron, and smoked paprika. Cuisine: Spanish Servings: 4 Ingredients 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 cup chopped green beans 1 cup frozen peas 1 teaspoon smoked paprika Pinch of saffron threads 1 1/2 cups Arborio rice 3 cups vegetable broth 1/4 cup chopped fresh parsley Lemon wedges, for serving Instructions Heat olive oil in a large skillet or paella pan over medium heat. Add onion and cook until softened. Add garlic, bell peppers, and green beans. Cook until vegetables are tender-crisp. Stir in smoked paprika and saffron. Add rice and stir to coat. Add vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed. Stir in peas and cook for 2 minutes more. Remove from heat and let stand for 5 minutes. Garnish with parsley and serve with lem

Description Savory corn cakes filled with a hearty mixture of black beans and avocado, seasoned with cilantro and lime. Cuisine: Venezuela Servings: 4 Ingredients 2 cups masarepa (pre-cooked cornmeal) 2 1/2 cups warm water 1 teaspoon salt 1 tablespoon olive oil 1 can (15 ounces/425 g) black beans, rinsed and drained 1/2 avocado, diced 1/4 cup chopped red onion 1/4 cup chopped cilantro Juice of 1 lime Salt and pepper to taste Instructions In a large bowl, combine masarepa, warm water, salt, and olive oil. Mix well and let rest for 5 minutes. Form dough into 8 balls and flatten each into a 1/2-inch thick patty. Heat a skillet over medium heat. Cook arepas for 5-7 minutes per side, or until golden brown. While arepas are cooking, combine black beans, avocado, onion, cilantro, lime juice, salt, and pepper in a bowl. Cut a slit in the side of each arepa and stuff with black bean mixture. Suggested Drinks Polar Pilsen : A light Venezuelan lager with a crisp and refreshing flavor that complem

Description Skewers of marinated and grilled tempeh, served with a creamy and flavorful peanut sauce. Cuisine: Indonesian Servings: 4 Ingredients 1 block (8 ounces/225 g) tempeh, cut into 1-inch cubes 1/4 cup soy sauce 2 tablespoons peanut oil 1 tablespoon lime juice 1 tablespoon brown sugar 1 teaspoon ground turmeric 1/4 teaspoon chili powder Peanut Sauce 1/2 cup creamy peanut butter 1/4 cup coconut milk 2 tablespoons soy sauce 1 tablespoon lime juice 1 tablespoon brown sugar 1 teaspoon chili garlic sauce (optional) 1/4 cup water Instructions In a shallow dish, whisk together soy sauce, peanut oil, lime juice, brown sugar, turmeric, and chili powder. Add tempeh cubes and marinate for at least 30 minutes. Thread marinated tempeh onto skewers. Grill or broil skewers for 5-7 minutes per side, or until golden brown and cooked through. Meanwhile, make peanut sauce: In a small saucepan, whisk together all ingredients over low heat until smooth and heated through. Serve tempeh satay with pea

Description Flavorful and crispy fritters made with chickpeas, spinach, fresh herbs, and spices, perfect as a snack or appetizer. Cuisine: Greek Servings: 4 Ingredients 1 can (15 ounces/425 g) chickpeas, drained and rinsed 1 cup (60 g) fresh spinach, chopped 1/4 cup chopped red onion 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley 2 cloves garlic, minced 1 tablespoon lemon juice 1/2 cup all-purpose flour 1 teaspoon baking powder Salt and pepper to taste Olive oil, for frying Vegan tzatziki sauce, for serving Instructions In a food processor, combine chickpeas, spinach, onion, dill, parsley, garlic, lemon juice, flour, baking powder, salt, and pepper. Pulse until just combined, but still slightly chunky. Heat olive oil in a large skillet over medium heat. Drop spoonfuls of batter into the hot oil and flatten slightly. Fry for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels and serve warm with vegan tzatziki sauce. Suggested Drinks Assyrtiko: A cris