1 cup BBQ-sauce or Frank’s Red Hot Buffalo Wings sauce
sriracha sauce (optional)
For the tacos:
1 small romaine lettuce, chopped
1/4 small red cabbage, cut into stripes
1 avocado, cut into stripes
juice from one lime
green onions, cut into rings
6 medium corn or flour tortillas
For the vegan yogurt garlic sauce:
1 cup unsweetened plant-based coconut or soy yogurt
1-2 cloves of garlic, minced
Heat the oven to 350 °F.
In a large bowl, combine the flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper.
Cut the cauliflower into bite-sized florets. Dip the florets into the batter, so they’re completely coated. Roll them in the panko breadcrumbs (omit this step for a gluten-free version and use chickpea flour instead of all-purpose flour). Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes.
Remove them from the oven and dip them in the BBQ sauce. Coat evenly. Put them back on the baking sheet. If you want them to be spicier drizzle a bit of sriracha sauce on top or add it to the BBQ sauce before coating the cauliflower wings. Bake for another 25 minutes.
For the yogurt garlic sauce, combine all ingredients and season with salt and pepper.
Serve the cauliflower wings on the soft tortillas together with the lettuce, the red cabbage, the green onions, the cilantro, and the avocado. Drizzle some fresh lime juice on top and serve with the yogurt garlic sauce and some more sriracha sauce (optional). Enjoy!
Recipes For Dinner Healthy Vegan-Recipe 2
1 medium onion chopped
4 oz cherry tomatoes halved
1 can chickpeas drained and rinsed
1/2 can tomatoes
2 tsp turmeric
1 tsp onion granules
2 tsp paprika
1 tbsp curry powder or vegan curry paste
1 can coconut milk
1/4 cup tomato paste
1/4 cup smooth peanut butter
1 tbsp tamari
Add the onion to a non-stick frying pan and cook for 1-2 minutes, then add the cherry tomatoes and stir for a further 2 minutes, until the tomatoes cook down.
Add the chickpeas, canned tomatoes, turmeric, onion granules, paprika and curry powder. Stir for 2 minutes to coat the chickpeas and allow the spices to become fragrant.
Pour in the coconut milk together with the tomato paste and peanut butter. Simmer on a medium heat for 7-8 minutes, stirring frequently. Add more coconut milk if it starts to get too thick or dry.
At the last minute, stir in the tamari and serve immediately.
Recipes For Dinner Healthy Vegan-Recipe 3
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1/2 teaspoon dried thyme
3/4 cup (180 mL) vegetable broth or water
1 tablespoon reduced-sodium tamari (gluten-free soy sauce) or soy sauce
2 tablespoons all-purpose flour*
3/4 cup (180 mL) canned “lite” coconut milk or unsweetened oat milk**
1 tablespoon tahini
1 tablespoon nutritional yeast
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt + more to taste
Freshly cracked black pepper to taste
1/4 teaspoon Dijon mustard or coarse-grain mustard
6 ounces (170g) linguine, fettuccine, or any pasta of choice (including gluten-free)
Optional garnishes: chopped flat-leaf parsley, toasted pine nuts or Cashew Parmesan
Bring a large saucepan of salted water to a boil. Cook the pasta until al dente.
Meanwhile, heat a medium sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the onions and season with a pinch of kosher salt. Cook for 5-7 minutes, stirring occasionally, until browned around the edges. Add the garlic and thyme, and stir to combine for 1 minute, until fragrant.
While the onions are cooking, pour the vegetable broth (or water) into a measuring cup or bowl and add in the tamari or soy sauce and flour. Whisk to combine until all the flour is dissolved.
Pour the vegetable broth-flour mixture into the onion-garlic mixture and whisk to combine, ensuring there are no flour clumps. It should thicken almost immediately. Reduce the heat to medium-low and pour in the coconut milk or oat milk, tahini, nutritional yeast, paprika, 1/2 teaspoon kosher salt, and black pepper to taste. Bring to a simmer and cook for 5-10 minutes, or until the sauce is thickened and very creamy, whisking occasionally.
NOTE: if you double the recipe, you’ll probably want to cook it closer to 10 minutes.
Stir in the Dijon mustard, and taste for seasonings, adding more salt as needed. Add the hot cooked pasta directly into the sauce and toss to coat until all the pasta is coated.
Recipes For Dinner Healthy Vegan-Recipe 4
For the vegetable potato fritters:
3/4 cup red lentils
1 small red onion, chopped
2 cloves of garlic
2 medium-sized potatoes (raw)
1 medium-sized carrot
5 tablespoons all-purpose flour
1/2 teaspoon smoked paprika powder
1 teaspoon regular paprika powder
1 teaspoon majoram
black pepper, to taste
For the sriracha mayonnaise:
3 tablespoons vegan mayonnaise
1 teaspoon tomato paste
1 teaspoon garlic powder
1/2 teaspoon smoked paprika powder
black pepper, to taste
sriracha sauce, to taste
Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
For the vegan sriracha mayonnaise, combine all ingredients and stir well.
Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!