Warm up with a bowl of this spicy + creamy red coconut curry soup complete with fresh toppings and crispy tofu.
Instant Pot Vegan Tofu & Little Potato Stew - ilovevegan.com
😋🍛 Lunch! Korean chickpeas, sesame carrots, tangy cucumbers, Sunrise Soya Foods Tofu Puffs, and jasmine rice. I followed our Korean Potato Bowl recipe, substituting 2 cups of cooked chickpeas for the potatoes. Easy peasy! I mixed the chopped tofu puffs in the sauce leftover in my skillet.
Vegan Korean Potato Bowl recipe → http://www.ilovevegan.com/korean-potato-bowl-al-gamja-jorim/
What we’re eating today: Peanut sauce tofu & potato veggie stir-fry with brown rice.
Stir-fried broccoli, carrot, and red bell pepper. Crispy fried Sunrise Soya Foods extra-firm tofu and The Little Potato Company Fingerlings. Lots and lots of spicy peanut sauce made with Pulo Cuisine’s Kare Kare Toasted Peanut Sauce, soy sauce, sriracha and water. All on a bed of brown rice. 😋😳 Topped with red chili flakes.
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Capellini pasta with marinara sauce, gardein beefless crumbles, baby spinach, and nutritional yeast. Naan topped with pesto and daiya cheddar shreds.
🥗🥑 Using up some odds and ends for a little loose recipe testing. This bowl has baby spinach, rice, cucumber, carrot, avocado, smoked tofu and sautéed tofu, cashews, dried cranberries, radish, and a reeeeally good dressing made with tahini, lemon juice, garlic, fresh herbs, a touch of tamari and and a few other ingredients. 😋
Clean-out-the-fridge vegan “crunch wrap supreme”-inspired dinner tonight:
Wheat tortilla spread with refried beans, a scant sprinkle of Daiya Foods Cheddar Style Shreds, and adobo and cumin-spiced potatoes (recipe), topped with a fried corn tortilla and wrapped up snugly :)
Topped with spinach, chopped tomato, red onion, guacamole, sliced mango, cilantro, a few more potatoes, taco sauce, (and pico de gallo, which I forgot to add until after the photo - recipe), with a wedge of lime. See more vegan food pics on my instagram :)