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deliciously-vegan · 17 hours

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Middle Eastern-Inspired Raw Carrot Cake

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Cake

3 cups of grated carrots 1 cup pitted dates, chopped 1 cup of pistachios 2/3 cup shredded coconut 1/2 cup dried apricots, slivered 1 tsp cardamom 1 tsp ground fennel 1 tsp ground ginger 1/4 tsp turmeric 1/4 tsp sea salt

Line an 8 x 8 inch square baking pan with parchment paper.

Place all of the cake ingredients in a food processor and process until well combined.

Transfer batter to prepared pan. Press down evenly and firmly. Place cake in freezer while you prepare the icing.

Cashew Icing

2 cups raw cashews 1/4 cup pure maple syrup 1/4 cup coconut oil, melted 1/4 cup water 1 tbsp apple cider vinegar 1 tbsp rose water 1/4 tsp sea salt

Place all of the icing ingredients in a high-speed blender and blend on high until smooth and creamy.

Spread icing on cake and enjoy immediately.

Store in fridge. (Can also be frozen.)

#raw carrot cake #carrot cake #vegan carrot cake #middle eastern inspired cake #vegan cake #raw cake #vegan desserts #dessert #raw dessert #middle eastern inspired carrot cake

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deliciously-vegan · 3 days

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Vegan Pastelón

(Puerto Rican-style Plantain Lasagna)

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6 yellow plantains

2 tbsp olive oil 1 large onion, peeled and chopped 1 red pepper, cored and chopped 1 green pepper, cored and chopped

4 cloves garlic, peeled and minced

600 g vegan beef crumbles 1 cup tomato sauce 1 tsp cumin 1 tsp paprika 1 tsp achiote 1 tsp oregano 1 tsp crushed bay leaves 1/2 tsp turmeric

2 tbsp capers 2 tbsp cilantro paste 1 tsp salt 1/4 tsp black pepper

1 1/2 cup vegan cheese shreds (cheddar or mozzarella or a mixture of both)

Slice and air-fry or pan-fry the plantains. Set aside.

Heat olive oil in a large saucepan over low heat. Sauté onion, red pepper and green pepper for several minutes. Add garlic and sauté for another minute or two.

Stir in the; vegan beef, tomato sauce, cumin, paprika, achiote, oregano, crushed bay leaves, and turmeric. Cook for several more minutes.

Stir in the; capers, cilantro paste, salt, and black pepper. Turn heat off.

Assembly

Preheat oven to 350 degrees. Grease a 9 X 13 inch baking pan with olive oil.

Line the bottom of pan with one layer of fried plantain. Carefully pour half of the "beef" mixture on top and spread out evenly. Sprinkle 1/2 cup vegan cheese shreds evenly over top.

Add another layer of fried plantain. Add the remaining "beef" mixture, spreading out evenly. Sprinkle another 1/2 cup of vegan cheese shreds on top.

Add one more layer of fried plantain. Sprinkle last 1/2 cup of vegan cheese shreds on top.

Cover casserole with tinfoil and bake in preheated oven for 20 minutes. Remove the tinfoil and bake for another 5 minutes.

Allow casserole to cool for about 15 minutes before slicing and serving.

#vegan pastelon #vegan lasagna #plantain lasagna #vegan plantain lasagna #vegan puerto rican #vegan Latin American #vegan casserole #casserole

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deliciously-vegan · 16 days

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Matcha Lychee Muffins

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1 can (540 ml) lychee fruit

2 tbsp egg replacer

1/3 cup lychee juice (from can)

1/2 cup vegetable oil 1/4 cup pure maple syrup 1 tbsp matcha powder

1 tsp ginger 1/2 tsp sea salt

1 1/2 cups whole wheat flour 1/2 cup cane sugar 1 1/2 tsp baking powder

1/2 cup coconut flakes

Preheat oven to 350 degrees F. Grease an 8-cavity mini loaf pan with coconut oil.

In a small bowl, whisk together the egg replacer and lychee juice. Let sit for about 5 minutes.

Drain the remaining lychee and place the fruit a in high-speed blender along with the; "egg" mixture, vegetable oil, maple syrup, matcha powder, ginger, and sea salt. Blend until smooth.

In a large mixing bowl, sift together the flour, cane sugar and baking powder.

Add the wet ingredients to the dry ingredients and stir until fully combined.

Fold in the coconut flakes.

Divide the batter evenly between the cavities in loaf pan. Bake in preheated oven for 23 minutes.

When cool, remove from tins.

#muffins #vegan muffins #matcha muffins #lychee muffins #vegan lychee muffins #matcha lychee muffins #vegan lychee cake

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deliciously-vegan · 25 days

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Citrus Pandan Cookies

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2 tbsp egg replacer 1/3 cup calamansi juice (or lemon juice)

2 ½ cups sweet rice flour (aka; glutinous rice flour) 1 tbsp pandan powder 1 tbsp yuzu powder (optional) 2 ½ tsp baking powder

1 cup salted vegan butter, softened 1 1/2 cup cane sugar

1 tsp pandan extract 1 tsp lemon extract 1 tsp pure vanilla extract

1 cup coconut flakes

In a small bowl, whisk together the egg replacer and calamansi juice. Set aside.

In a large glass mixing bowl, sift together the; sweet rice flour, pandan powder, yuzu powder, and baking powder.

In a medium-sized mixing bowl cream together the vegan butter and cane sugar. Add the pandan extract, lemon extract and vanilla extract along with the “egg” mixture. Mix well.

Combine the wet ingredients with the dry ingredients. Fold in the coconut flakes. Place batter in fridge for about 30 minutes.

Preheat oven to 350 degrees F. Grease or line a large cookie sheet. Roll cold batter into walnut-sized balls. Place balls on prepared cookie sheet and press down gently with the back of a fork.

Bake in preheated oven for 12 minutes. Allow to cool on cookie sheet for several minutes before transferring to a cooling rack.

Store in air-tight container. (Freezes nicely.)

Yields; 3 dozen cookies

#cookies #vegan cookies #pandan cookies #vegan pandan cookies #citrus pandan cookies #vegan citrus pandan cookies

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deliciously-vegan · 25 days

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Mushroom Kibbeh

(Lebanese-style "meatloaf")

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1 cup bulgur 2 cups mushroom bouillon

1 tbsp olive oil 1 onion, peeled and chopped

2 cloves garlic, peeled and minced

4 cups finely choppe white mushrooms

1 tbsp baharat (Lebanese 7-spice blend) 1 tbsp pomegranate molasses 1 tbsp soy sauce 1 tbsp nutritional yeast 1 tsp sea salt 1 tsp dried basil 1 tsp chill powder

1/2 cup walntus, chopped

1 tbsp olive oil

Place bulgur in a large glass mixing bowl. Pour mushroom bouillon over top of bulgur. Set aside for about 15 minutes then give it a good stir.

Heat 1 tbsp olive oil in a saucepan. Sauté onion for several minutes. Add garlic and sauté for another minute or two. Add the mushrooms and continue to cook for several more minutes.

Stir in the; baharat, pomegranate molasses, soy sauce, nutritional yeast, sea salt, basil, and chili powder.

Fold in the chopped walnuts.

Preheat oven to 400 degrees F. Grease an 8 x 8 inch casserole dish with a bit of olive oil. Transfer kibbeh mixture to dish and spread out evenly. Drizzle 1 tbsp olive oil over top of kibbeh.

Bake in preheated oven for 35-40 minutes.

Allow to cool for a few minutes then slice and serve.

#mushroom kibbeh #vegetarian kibbeh #vegan kibbeh #vegan Lebanese food #vegan meatloaf #vegetarian meatloaf #vegan middle eastern #vegan mushroom kibbeh

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deliciously-vegan · 1 month

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Guiso de Lentejas

(Argentinian Lentil Stew)

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3 cups dry green lentils

1 jar (210 ml) sun-dried tomatoes, chopped (use the oil for cooking)

1 white onion, peeled and chopped

4 cloves garlic, peeled and minced

1 can (796 ml) fire-roasted crushed tomatoes 2 tbsp tomato paste 1 green pepper, cored and chopped 2 medium-sized sweet potatoes, peeled and chopped 2 medium-sized white potatoes, peeled and chopped 2 medium-sized carrots, peeled and chopped 4 vegan chorizo, chopped 6 cups veggie broth 1 tsp paprika 1 tsp smoked paprika 1 tsp oregano 1 tsp thyme

the juice of one lemon one bunch of parsley leaves, chopped 2 tsp sea salt 1/2 black pepper

Soak lentils overnight then rinse and set aside.

Drain the oil from the jar of sun-dried tomatoes but DO NOT discard. Pour the oil into a large saucepan. Set the tomatoes aside.

Heat the oil on medium-low heat. Saute onion for several minutes. Add the garlic and saute for another minute or two.

Stir in the pre-soaked and rinsed lentils along with the; crushed tomatoes, tomato paste, green pepper, sweet potatoes, white potatoes, carrots, vegan chorizo, veggie broth, paprika, smoked paprika, oregano, and thyme. Turn heat to high. When stew reaches a boil, reduce to low heat and simmer for 10-12 minutes, stirring occasionally. When lentils and veggies are fork tender, turn heat off.

Stir in the lemon juice, parsley, sea salt, and black pepper.

Ladle into bowls and serve.

#vegan argentinian stew #vegan South American #vegan lentil stew #vegan argentinian lentil stew #lentil stew #soup #vegetable stew #vegan guiso de lentejas #guiso de lentejas vegano

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deliciously-vegan · 1 month

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Chocolate Prune Bliss Balls

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1 cup almonds 1 cup hazelnuts 1 cup coconut flakes 1 cup dried prunes, chopped 1/4 cup cocoa powder 1/4 cup cacao nibs 1 tbsp Chinese 5-spice 1 tbsp beet powder (optional) 1/2 tsp sea salt

1/2 cup natural almond butter 1/2 cup cherry jam 2 tbsp coconut oil, melted 1 tbsp pure vanilla extract

coconut flakes for rolling

Place the; almonds, hazelnuts, coconut flakes, prunes, cocoa powder, cacao nibs, Chinese 5-spice, beet powder, and sea salt in a food processor. Process until crumbly.

Add the; almond butter, cherry jam, melted coconut oil, and vanilla extract. Process again until you have a well-combined sticky mass. Transfer batter to large glass mixing bowl. Place in fridge for a few hours.

With clean damp hands, form walnut-sized balls with batter. Roll balls in coconut flakes.

Store in fridge or freezer.

#bliss balls #vegan bliss balls #energy balls #vegan energy balls #chocolate prune bliss balls #chocolate prune energy balls #vegan chocolate prune bliss balls #vegan chocolate prune energy balls

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deliciously-vegan · 1 month

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Raw Mint Cheesecake

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Base

1 cup almonds 1 cup pistachios 1 cup dried apricots, chopped 1/4 tsp sea salt

1 tbsp mint water (or plain water) 1 tbsp coconut oil, melted 1 tbsp pure maple syrup

Grease a 9-inch springform pan with coconut oil. (Or line with parchment paper.)

Place almonds, pistachios, dried apricots, and sea salt in a food processor. Process until very crumbly and well-combined. Add the mint water, coconut oil and maple syrup. Process again so that the mass becomes sticky.

Transfer to prepared pan. Spread out evenly and press down firmly. Place in fridge while you prepare the filling.

Filling

2 cups raw cashews the cream from one can of full-fat coconut milk 1/2 cup pure maple syrup 1/2 cup coconut oil, melted 1 bunch of fresh mint leaves 1 tsp mint extract the juice of one lime 1/4 tsp sea salt

In a high-speed blender, place the; cashews, coconut cream, maple syrup, melted coconut oil, mint leaves, mint extract, lime juice, and sea salt. Blend until smooth and creamy, scraping down sides occasionally.

Pour filling over top of base. Smooth out the surface.

Set cake in freezer overnight to set. Transfer to fridge in the morning.

Store leftovers in fridge or freezer.

#vegan cheesecake #raw mint cheesecake #vegan mint cheesecake #vegan spring desserts #vegan desserts #raw cheesecake

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deliciously-vegan · 2 months

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Vegan Pira Caldo

(Paraguayan Vegetable "Fish" Stew)

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2 tbsp olive oil 1 large white onion, peeled and chopped 2 large carrots, peeled and chopped 3 stalks celery, chopped 1 leek (top and bottom removed), chopped

1 large red pepper, cored and chopped 1 large green pepper, cored and chopped 4 Roma tomatoes, chopped 4 cloves garlic, peeled and minced

1 cup white wine 2 tbsp tomato paste

2 cups vegetable bouillon 1 can (400 ml) coconut milk 1 tbsp oregano 1 tbsp paprika 1/4 tsp chili flakes

1 block firm tofu, cubed 1 cup vegan feta

one large handful of fresh cilantro leaves, chopped 1 tbsp vegan fish sauce (optional) 1 tsp sea salt 1/2 tsp black pepper

Heat olive oil in a large saucepan over medium-low heat. Sauté; onion, carrots, celery, and leek for about 5 minutes.

Stir in the; red pepper, green pepper, tomatoes, and garlic. Sauté for another 5 minutes.

Stir in the white wine and tomato paste. Cook for about another 2 minutes.

Stir in the; vegetable bouillon, coconut milk, oregano, paprika, and chili flakes. Turn heat to high and cover the pot. As soon as soup comes to a boil, reduce to low heat and simmer for about 8 minutes, stirring occasionally.

Stir in the tofu and feta. Cook for about another 2 minutes. Turn heat off.

Stir in the; cilantro, vegan fish sauce, sea salt, and black pepper.

Ladle into bowls and serve.

#vegetable stew #Paraguayan vegetable stew #vegan Paraguayan #vegan pira caldo #soup

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deliciously-vegan · 2 months

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Coconut Banana Cookies

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1 tbsp egg replacer 3 tbsp water

2 cups all-purpose flour 1/2 cup banana flour (or more AP flour) 1 tbsp maca (optional) 2 tsp baking powder 1 tsp cinnamon 1/2 tsp sea salt

1 package (350 grams) banana paste, cubed

1 cup vegan butter, softened 1 cup cane sugar 1/2 cup coconut sugar 1 tsp pure vanilla extract 1 tsp coconut extract (optional) 1 tsp caramel extract (optional)

1 cup coconut flakes

In a small bowl, whisk together the egg replacer and water. Set aside.

In a large glass mixing bowl, sift together the; AP flour, banana flour, maca, baking powder, cinnamon, and sea salt. Stir in the cubed banana paste until the cubes are all coated with flour mixture. Stir in the coconut flakes.

In a medium-sized mixing bowl cream together the vegan butter, cane sugar and coconut sugar. Add the extracts along with the egg mixture. Mix well.

Combine the wet ingredients with the dry ingredients. (It will take a few minutes of mixing/kneading to achieve a nice rollable texture.)

Preheat oven to 350 degrees F. Grease or line a large cookie sheet. Roll batter into walnut-sized balls. Place balls on prepared cookie sheet and press down gently.

Bake in preheated oven for 12 minutes. Allow to cool on cookie sheet for several minutes before transferring to a cooling rack.

Store in air-tight container. (Freezes nicely.)

Yields; 3 dozen cookies.

#cookies #coconut cookies #banana cookies #vegan cookies #vegan coconut banana cookies #tropical vegan cookies #vegan tea party

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deliciously-vegan · 2 months

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Vegan "Chicken" Huancaína

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1 pack soy curls or soya chunks 2 cups vegetable bouillon

2 tbsp olive oil 1 white onion, peeled and chopped

2 yellow bell peppers, cored and chopped 3 cloves garlic, peeled and minced

2 cups vegetable bouillon 1 block soft tofu 1/2 cup bread crumbs 1/2 cup nutritional yeast 1 tsp ají amarillo paste (or more if you like spicy) 1 tsp cumin 1/4 tsp turmeric

2 tbsp oilve oil

1 cup green peas 1/2 tsp sea salt 1/4 tsp black pepper

Place soy curls in a large glass mixing bowl. Pour vegetable bouillon over top. Stir to fully incorporate. Allow to rehydrate while you prepare the sauce.

Heat 2 tbsp olive oil in a large saucepan over medium-low heat. Sauté onion and bell peppers for several minutes. Add the garlic and sauté for another minute or two. Remove from heat.

Transfer cooked veggies to a blender. Add; 2 cups vegetable bouillon, soft tofu, bread crumbs, nutritional yeast, ají amarillo paste, cumin, and turmeric. Purée until smooth.

Heat 2 tbsp olive oil in a large saucepan over medium-low heat. Brown rehydrated soy curls, stirring frequently, for several minutes. Stir in the puréed sauce. Turn heat to high. As soon as mixture comes to a boil, reduce temperature to low and simmer, stirring frequently, for about ten minutes. Turn heat off.

Stir in the green peas, sea salt and black pepper.

Serve over Cilantro Rice.

Cilantro Rice

1 bunch cilantro leaves 3 cups vegetable bouilon

1 tbsp olive oil 1 white onion, peeled and chopped 3 cloves garlic, peeled and minced

2 cups white rice

Place cilantro leaves and vegetable bouillon in a blender. Puree until smooth. Set aside.

Heat olive oil in a saucepan over medium-low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two. Turn heat off.

Transfer sautéed onion to a rice cooker. Stir in the white rice then stir in the cilantro broth mixture. Cook accordingly to directions on rice cooker.

When done give another thorough stir.

#vegan huancaina #plant based huancaina #vegan peruvian #plant based Peruvian #vegan Latin American #vegan south american

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deliciously-vegan · 3 months

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Vegan "Tunafish" Empanadas

(with Sun-dried Tomato Aioli)

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Dough

4 cups all-purpose flour 2 tbsp cane sugar 1 tsp sea salt

1 cup cold vegan butter

1 cup cold water

In a large glass mixing bowl sift together the flour, sugar and salt.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes.

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Filling

2 cups TVP (textured vegetable protein) 2 cups kelp bouillon

1 tbsp olive oil

1 white onion, peeled and choped

4 cloves garlic, peeled and minced

1 cup frozen green peas

1/2 cup vegan mayo 1 tbsp dill paste 1 tsp paprika

1/2 tsp sea salt 1/4 tsp black pepper

1 cup vegan mozzarella shreds

1/4 cup capers, drained and rinsed

Place TVP in a large glass mixing bowl. Pour the prepared kelp bouillon over top. Give it a stir and leave it to rehydrate for about ten minutes.

Heat olive oil in large saucepan over low heat. Saute onion for several minutes. Add garlic and saute for another minute or two. Stir in the frozen green peas and cook for a few more minutes.

Stir in the rehydrated TVP and cook for a a few more minutes. Remove from heat.

Stir in the; vegan mayo, dill paste, paprika, sea salt, and black pepper until thoroughly combined.

Fold in the vegan cheese shreds and capers.

Assembly

Preheat oven to 425 degrees F. Line a large cookie sheet with parchment paper.

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet.

Scoop one generous tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk. Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Serve with Sun-dried Tomato Aioli.

Yields; about 2 dozen empanadas.

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Sun-dried Tomato Aioli

1 cup vegan mayo 1 jar (210 ml) sun-dried tomatoes, drained 2 tbsp olive oil 2 cloves garlic, peeled 1/2 tsp onion powder 1/4 tsp black pepper 1/8 tsp cayenne pepper

Places all of the ingredients into a high-speed blender. Blend until smooth and creamy.

Serve with empanadas. (Also delicious with crackers and raw veggies.)

#empanadas #vegan empanadas #vegetarian empanadas #vegan tunafish #vegan tunafish empanadas #vegan Latin American cuisine

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deliciously-vegan · 3 months

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Millet Pilaf

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2 cups millet 4 cups vegetable bouillon

1 English cucumber, peeled and diced 2 cups green grapes, chopped 4 stalks celery, chopped 1 cup toasted pumpkin seeds 1 bunch fresh dill, chopped 6 green onions, chopped

Place millet and vegetable bouillon in rice cooker. Cook on quinoa setting. When done, stir well and set aside to cool.

Place the cooled millet in a large serving bowl. Stir in the; cucumber, grapes, celery, pumpkin seeds, dill, and green onions. Pour the dressing over top and stir until everything is well-combined.

Serve.

Dressing

1/4 cup olive oil 1/4 cup rice wine vinegar 1 tbsp pure maple syrup the juice and zest of two limes 1/2 tsp sea salt 1/4 tsp black pepper

#pilaf #millet pilaf #veggie pilaf #vegan pilaf #vegetarian pilaf #vegan millet pilaf #millet #salad #millet salad

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deliciously-vegan · 3 months

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Ginger Turmeric Mochi Cookies

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2 tbsp egg replacer 1/3 cup coconut milk

2 1/2 cups mochiko flour (aka; sweet rice flour) 2 tsp ground ginger 1 tsp ground turmeric 2 1/2 tsp baking powder

1 cup salted vegan butter, softened 1 1/2 cup cane sugar 1 tsp pure vanilla extract

1 cup coconut flakes 1/2 cup toasted black sesame seeds

In a small bowl, whisk together the egg replacer and coconut milk. Set aside.

In a large glass mixing bowl, sift together the; mochiko flour, ginger, turmeric, and baking powder.

In a medium-sized mixing bowl cream together the vegan butter and cane sugar. Add the vanilla extract along with the “egg” mixture. Mix well.

Combine the wet ingredients with the dry ingredients. Fold in the coconut flakes and sesame seeds. Use hands to ensure everything is fully incorporated. Place batter in fridge for about 30 minutes.

Preheat oven to 350 degrees F. Grease or line a large cookie sheet. Roll cold batter into walnut-sized balls. Place balls on prepared cookie sheet and press down gently with the back of a fork.

Bake in preheated oven for 12 minutes. Allow to cool on cookie sheet for several minutes before transferring to a cooling rack.

Store in air-tight container. (Freezes nicely.)

Yields; about 3 dozen cookies

#mochi cookies #turmeric ginger mochi cookies #cookies #vegan cookies #vegan mochi cookies #vegan turmeric ginger mochi cookies

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deliciously-vegan · 3 months

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Italian-inspired Bliss Balls

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1 cup roasted pistachios 1 cup almonds 1 cup dried figs, chopped 1 cup dried pears, chopped 1 cup coconut flakes 1 tbsp vegan vanilla protein powder (optional) 1 tsp fennel seed powder 1/4 tsp sea salt

1/2 cup natural almond butter 1/2 cup apricot jam 2 tbsp butter-flavoured coconut oil 1 1/2 tsp almond extract 1 1/2 tsp pistachio extract

Cane sugar, for rolling

Place the; pistachios, almonds, figs, pears, coconut flakes, protein powder, fennel seed powder, and sea salt in a food processor. Process until crumbly.

Add the; almond butter, apricot jam, melted coconut oil, almond extract, and pistachio extract. Process again until you have a well-combined sticky mass.

Transfer batter to a large glass mixing bowl. Chill for at least one hour.

With clean damp hands, form walnut-sized balls. Roll balls in cane sugar. Serve.

Store leftovers in fridge or freezer.

Yields; about 46 balls.

#bliss balls #vegan bliss balls #Italian inspired dessert #energy balls #vegan energy balls #protein balls #vegan protein balls #healthy snacks #vegan tea party #vegan treats

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deliciously-vegan · 3 months

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Vegan Aguadito de Pollo

(Peruvian "Chicken" Vegetable Stew)

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1 tbsp olive oil 1 white onion, peeled and chopped 1 green pepper, cored and chopped

3 cloves garlic, peeled and minced

1 bunch cilantro leaves 1 cup vegetable bouillon the juice of 1 lime 1/2 tsp salt 1/4 tsp pepper

2 cans (500 ml each) young green jackfruit, drained and rinsed

5 cups vegetable bouillon 2 cups chopped (and peeled) white potato 1 cup chopped (and peeled) carrots 1 red pepper, cored and chopped 1/2 cup white rice 1 tbsp cumin 1 tbsp aji amarillo paste

1/2 cup frozen corn kernels 1/2 cup frozen green peas

1 tbsp agave 3-4 green onions, chopped

Heat olive oil in a large saucepan over medium-low heat. Sauté onion and green pepper for several minutes. Add garlic and sauté for another minute or two. Transfer to a blender. Add the; cilantro leaves, vegetable bouillon, lime juice, salt, and pepper. Purée until smooth and creamy. Set aside.

Place drained jackfruit in a food processor. Blitz a few times until shredded.

Place 5 cups vegetable bouillon in saucepan. Stir in the shredded jackfruit along with the; chopped potatoes, carrots and red pepper, rice, cumin, and aji amarillo. Turn heat to high. Once soup reaches a boil, reduce to low temperature and simmer for about 10 minutes, stirring occasionally.

Stir in the corn kernels and green peas along with the puréed green sauce from blender. Heat for another 2-3 minutes.

Stir in the agave and green onions and serve.

#vegan stew #vegetable stew #peruvian stew #vegan peruvian stew #vegan peruvian #vegan South American #vegan vegetable stew #vegan aguadito de pollo

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deliciously-vegan · 3 months

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Peruvian-inspired “Chicken” Salad

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Vegan Chicken

4 cups dehydrated soya chunks 4 cups veggie bouillon

1 tbsp olive oil

Place soya chunks in a large glass mixing bowl. Pour veggie bouillon over top. Stir and let sit, stirring occasionally, for about 30 minutes then drain.

Heat 1 tbsp olive oil in a large saucepan over medium-low heat. Cook soya chunks for 8-10 minutes, stirring frequently. Set aside to cool.

Salad

1 red pepper, cored and chopped 1 green pepper, cored and chopped 1 cup grated carrots 1 cup corn kernels 1 jar (100 ml) capers, drained 6 green onions, chopped

In a large glass mixing bowl, combine the; red pepper, green pepper, grated carrots, corn kernels, capers, and green onions. Stir in the cooked soya chunks. Pour dressing over top and stir thoroughly, until everything is well-combined. Ideally, allow to marinate for about an hour before serving.

Delicious as is or in a wrap.

Dressing

1/2 cup vegan mayo 2 tbsp olive oil the juice of two limes 1 tbsp huacatay (black mint) paste 1 tbsp cilantro paste 1 tbsp agave 1 tsp garlic powder 1 tsp sea salt 1/2 tsp black pepper

Whisk together all of the dressing ingredients and pour over salad.

#vegan chicken salad #South American inspired salad #Peruvian inspired vegan chicken salad #salad #vegan South American side dish #vegan picnic recipe

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