These noodles are not spicy, and are light but will fill your stomach for the half of the day. I often prepare these for lunch and dinner as they take almost no time to make and are delicious.

Feel free to add some spicy ingredients or some protein like poultry or shrimps if you feel so.

How To Make Noodle Stir Fry

STEP 1

In a large skillet cook onion until translucent and slightly brown.

STEP 2

Add ginger, garlic, curry, add more olive oil to the skillet if needed.

STEP 3

Meanwhile boil the rice noodles following the instructions on the package.

STEP 4

Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.

STEP 5

Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles nicely covered in the sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.

STEP 6 - SERVE

Transfer to serving bowls and squeeze ¼-½  lime juice on top of the noodles, garnish with sesame seeds and enjoy!

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Curry Noodles Stir Fry

These Curry Coconut Noodles are so easy to make and contain all the ingredients you want in a delicious one pot noodles. Perfect for gluten free and vegan diet.

Course Main Course

Cuisine Asian, international

Keyword Curry coconut noodle bowl, Curry noodles with coconut milk, Easy coconut noodles, Easy curry noodles, Easy curry noodles recipe, gluten free noodles recipe, Hungover noodles, vegan noodles recipe, Vegetarian noodles recipes, Vegetarian rice noodles recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 portions

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup coconut milk
• 2 teaspoon curry powder or you can also use 1 tablespoon red curry paste (but flavor different)
• 2 small garlic cloves minced
• ⅓ cup fresh peas
• 6 mushrooms
• ½ pound noodles
• 3 cup spinach
• ½ of a brown onion diced
• ½ of one whole lime juiced
• 2 teaspoon sesame seeds
• vegetable oil for cooking
• 1 knob ginger (about 1 inch) grated

Instructions

• In a large skillet cook onion until translucent and slightly brown.
• Add ginger, garlic, curry, add more olive oil to the skillet if needed.
• Meanwhile, boil the noodles following the instructions on the package.
• Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.
• Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles covered in sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.
• Transfer to serving bowls and squeeze ¼-½ lime juice on top of the noodles, garnish with sesame seeds and enjoy!

Video

Notes

Store: Can be stored in the fridge for about 2-3 days, just add some vegetable stock or coconut milk whenever you ready to reheat them.
You can freeze the noodles if you want up to 2 months.

Nutrition

Calories: 385kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Coconut Curry Noodle Stir Fry appeared first on The Yummy Bowl.

A unique alternative to traditional noodles may just become your new ‘’30-minute meal’’ favorite. 

How To Make Soba Noodles Stir Fry

Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.

Soba noodles - Cook noodles with salt as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes.

Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.

To assemble the soba noodles Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.

Fry for couple of seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Season with salt and pepper. Stir fry in total about 3-5 minutes or until mushrooms become golden brown. Reduce the heat to medium, stir in the noodles and pour over the sauce along with noodle-cooking water.

Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.

Garnish with more sesame seeds, pickled daikon radish, edamame (I simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.

Top Tips

• Sesame seeds - for better results use toasted! It only takes 2-3 minutes: In a dry skillet without any oil, add sesame seeds and toast them over medium heat for 2-3 minutes constantly stirring. Don’t leave them without supervision, they will burn very fast.
• Sesame oil - like with the sesame seeds, flavors will come out even more if the oil is toasted. Pour cold-pressed sesame oil into a heated (but not very high heat) pan. Rotate the pan from side to side and keep the oil moving at all times to prevent burning. The toasted oil is ready when it becomes golden brown with a nutty scent. The oil is ready to use.
• Soba noodles substitute - Soba noodles are made out of buckwheat so it is difficult to find similar but other gluten-free noodles will work great in this stir fry too. Check out my Chicken Lo Mein recipe for a more in-depth explanation of different noodles but here are a few: rice noodles, tapioca, quinoa noodles, gluten-free spaghetti, shirataki noodles.
• Edamame and green onion can be added at the end of the cooking process along with carrots to bring more flavor. I just like to add them in the end as a garnish or stir in noodles later.
• Eggs - Sometimes I also add an egg or two instead of a meat option (add this after the carrot and fry stirring until done). 
• Red pepper flakes - optional, if you like a little heat in your food go for it and even add some freshly sliced chili or jalapeno on top for garnish as I did!
• Salmon and soba noodles - another great ingredient that works well with soba noodles is salmon. Cook, it separately either steam it, bake in the oven or simply cook diced salmon on the stovetop. You can find instructions on how to bake easy salmon fillet in this Salmon Salad recipe.

Easy Asian Meals

• Chicken Lo Mein Recipe
• Easy Low Carb Keto Lettuce Wraps
• Oriental Coleslaw
• Napa Cabbage Stir Fry
• Thai Red Curry Chicken Noodles
• Tofu Veggie Stir Fry

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Stir Fry Soba Noodles

A delicious hearty one-pot meal packed with vegetables, soba (buckwheat noodle), and dark rich sauce. This soba noodles stir fry is guaranteed to be better than the takeout!

Course Main Course

Cuisine Asian

Keyword how to cook soba noodles, soba noodles, stir fry soba noodles

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 portions

Calories 204kcal

Author Julia | The Yummy Bowl

Ingredients

Sauce

• 3 tablespoon gluten free soy sauce or tamari or coconut aminos
• 2 tablespoon rice wine vinegar
• 2 tablespoon sesame oil
• 1 teaspoon toasted sesame seeds
• 2 teaspoon honey or maple syrup*
• 1 teaspoon fish sauce**
• ¼ teaspoon red pepper flakes

Noodles

• 8 oz soba noodles 100% made from buckwheat

Stir Fry Vegetables

• 2 garlic cloves minced
• 1 tablespoon ginger minced
• 1 medium carrot julienned
• 1 medium yellow/brown onion
• 13-14 oz white button/champignon mushrooms
• 2-3 tablespoon soba noodles cooking water
• Vegetable oil for cooking as needed

Instructions

• Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.
• Soba noodles - Cook noodles as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes. Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.
• Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.
• Fry for couple seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Stir fry in total about 3-5 minutes or until mushrooms become golden brown.
• Reduce the heat to medium, stir in the noodles and pour over the sauce. Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.
• Garnish with more sesame seeds, edamame (i simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.

Video

Notes

*Fish sauce - it gives a great umami taste, but if going for a vegan/vegetarian option then simply omit and use more soy sauce instead. 

**Honey/maple syrup - any plant-based sweet syrup will work, don't use honey if you're vegan.

Soba noodles - not every soba is made the same. Many ''cooked soba'' noodles are actually made with wheat flour and buckwheat flour. Carefully read the labels before buying.

Nutrition

Calories: 204kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 893mg | Potassium: 354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1723IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Soba Noodles Stir Fry appeared first on The Yummy Bowl.

Enjoy a crunchy and flavorful bowl of veggie tofu stir fry as an easy midweek meal! The pungent Thai flavors in this dish, together with the assortment of veggies and crispy tofu fried in a thick sauce, are mouth-watering!

If you like stir fry recipes, try my Chicken Stir Fry, Soba Noodles Stir Fry, or Inside Out Egg Roll Bowl.

Ingredients

• Tofu - use Extra-Firm tofu to achieve a firm and crispy exterior with a ‘meaty’ texture inside. Silken or firm tofu holds too much moisture for the crispy exterior desired for this recipe. 
• Stir fry vegetables - snow peas, shimeji mushrooms, broccoli, onion, bell peppers, garlic, and spices. Garnish with scallions, sesame seeds, and lime wedges. 
• Sauce - I love making sauce from scratch, but you could use a store-bought stir fry sauce for convenience instead! Reserve some extra sesame oil for drizzling over each serving to enhance the flavor!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Tofu Stir Fry

Make my tofu recipe with or without sauce or simply pan fry tofu in the skillet.

Combine all the stir-fry sauce ingredients in a medium bowl.

In a medium cast iron skillet or wok over medium-high heat add olive oil.

Once the oil is hot saute onion for 1-2 minutes and add garlic and shimeji mushrooms. Saute 3 minutes.

Add the rest of the veggies, with a pinch of salt and black pepper for 3-4 minutes until just slightly softened but still crisp.

Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.

Drizzle freshly squeezed lime juice for serving. 

Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.

This easy recipe is vegetarian, vegan-friendly, and gluten-free!

FAQs

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Tofu Stir Fry With Vegetables

Enjoy a crunchy and flavorful bowl of tofu veggie stir fry as an easy midweek meal! The pungent Thai flavors in this dish, together with the assortment of veggies and crispy tofu fried in a thick sauce, is mouth-watering!

Course Main Course

Cuisine Asian

Keyword pan fried tofu, tofu broccoli stir fry, tofu veggie stir fry

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author Julia | The Yummy Bowl

Ingredients

Tofu Veggie Stir Fry

• 1 recipe crispy pan fried tofu
• ½ cup snow peas fresh or frozen
• ½ cup broccoli florets
• 2-3 tablespoon olive oil
• ½ of a medium brown onion cubed
• 2 medium to large garlic cloves minced
• ½ of a bell pepper tricolor or red and yellow mix
• 1 pinch of salt
• 8 oz Shimeji mushrooms
• Black pepper to taste
• Scallions for serving
• Sesame seeds for serving
• Lime wedges for serving

Stir Fry Sauce

• 3 tablespoon room temp water
• 3 tablespoon low sodium gluten free soy sauce
• 1 tablespoon maple syrup
• 2 teaspoon white rice vinegar
• 2 teaspoon sesame oil toasted
• 1 tablespoon cornstarch

Instructions

• Make my Tofu recipe with or without sauce.
• Combine all the stir fry sauce ingredients in a medium bowl.
• In a medium cast iron skillet or wok over medium-high heat add olive oil. Once the oil is hot saute the veggies with a pinch of salt and black pepper for 3-4 minutes until just lightly softened.
• Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.
• Drizzle freshly squeezed lime juice for serving.
• Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Tofu Stir Fry appeared first on The Yummy Bowl.

Ingredients For Fried Tofu

• Tofu - extra firm or just firm tofu is what we need here. This will vastly help with things getting crispy as we like it! Soft tofu and silky tofu will just not work in this recipe.
• Sesame oil toasted - normal sesame oil in the bottle has some smell to it but not so much flavor. It is best to toast it for a couple of minutes to open up the flavors. 
• Cornstarch - I have used this so far but possibly potato starch could work here as well.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Pan Fried Tofu

To prepare the tofu, first drain it and then press it between two kitchen towels or thick paper towels to remove excess liquid.

Alternatively, place the tofu on a flat surface, cover it with a cutting board, and gently press to squeeze out the water.

For a more convenient option, consider using a tofu press if available. Don't worry if the tofu crumbles slightly, especially if it's firm tofu rather than extra firm.

While pressing is recommended for crispy results, even removing some water will suffice.

Cut the tofu into thick cubes about 2-3 inches, and toss in cornstarch until fully covered. 

Mix all the marinade ingredients in a small bowl, and set aside.

Heat up a large skillet (nonstick!) over medium-high heat with enough oil to fry this amount of tofu (about 2-3 tablespoons).

Season tofu with a little salt and black pepper. Pan fry for 2-3 minutes on all sides until browned slightly and crisp. 

This is the longest part as you’ll have to carefully flip each tofu cube. (My best recommendation for this is to use chopsticks). 

Reduce the heat to low and stir in the sauce coating all the tofu.

Cook the tofu for 2 minutes gently coating with the sauce during this time.

Serve with Thai Peanut sauce, green onions, sesame seeds, and a bowl of rice or noodles.

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Pan Fried Tofu

Enjoy delicious crispy tofu that has plenty of flavors! Easy to make, with no long pressing and messing with the tofu. All are made in one pan, 25 minutes, and is gluten free and vegan-friendly. Serve with your favorite gluten-free noodles dish (soba), fried rice and buddha bowls and so much more.

Course Main Course

Cuisine Asian

Keyword firm tofu, pan fried tofu

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author Julia | The Yummy Bowl

Ingredients

For Tofu

• 1 pack extra firm tofu or just firm tofu, not silky
• 2-3 tablespoons oil for cooking
• 2 tablespoon cornstarch

For Marinade

• ½ teaspoon salt
• 1 tablespoon low sodium soy sauce gluten-free
• 1 tablespoon sesame oil toasted is preferred

Instructions

• Drain the tofu, and press it between two kitchen towels to remove as much liquid as possible. Or you can place a small cutting board on block tofu and press gently until most of the water will come out. Don’t press too strong as some parts may crumble slightly, and if it happens that's fine, they don't have to be precise uniform sizes!
• Getting out the extra moisture is highly recommended for the crispy result but if you get at least some water out it is already good. Cut the tofu into thick cubes about 2-3 inches, and toss in cornstarch until fully covered.
• Mix all the marinade ingredients in a bowl, and set aside. Heat a large nonstick skillet over medium-high heat with enough oil to fry this amount of tofu (about 2-3 tablespoons).
• Season tofu with a little salt and black pepper. Pan fry for 2-3 minutes on all sides until browned slightly and crisp. This is the longest part as you’ll have to carefully flip each tofu cube. (My best recommendation for this is to use chopsticks). Reduce the heat to low and stir in the sauce coating all the tofu.
• Cook the tofu for 2 minutes gently coating with the sauce during this time. Serve with green onions, and sesame seeds.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Asian Style Recipes

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Pan Fried Tofu appeared first on The Yummy Bowl.

I understand that not everyone is a coconut milk fan - instead of this, you can use my Homemade Condensed Cream of Chicken Soup recipe.

How To Make Vegetarian Casserole

Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.

Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft.

Stir in chickpeas, close the lid and let sit for 2-3 minutes. Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside.

In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.

Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F. 

Garnish with chopped parsley, more pumpkin seeds if desired and serve warm as a side dish or a wholesome veggie meal 🙂

What other vegetables go well with butternut squash?

If you don’t like or don’t have broccoli on hand these are a few of my suggestions that will go well with this pumpkin bake:

• Cauliflower
• Sweet potato
• Pumpkin
• Parsnips
• Mushrooms

More Vegan/Vegetarian Dinner Recipes

• Creamy Mushroom Pasta with Truffle Oil
• Sweet Potato, Chickpea and Kale Tacos (Vegan)
• Napa Cabbage And Mushrooms Stir Fry
• Stuffed Butternut Squash
• Healthy Quinoa Stuffed Butternut Squash

For all recipes, please go to my Recipe Index.

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Vegetarian Casserole With Butternut Squash

Vegetarian Casserole - The creaminess of the coconut sauce, broccoli, butternut squash, and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free.

Course Main Course

Cuisine Vegan, Vegetarian

Keyword broccoli casserole, butternut squash casserole, pumpkin and broccoli casserole

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 portions

Calories 605kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup chickpea
• 1 cup coconut milk unsweetened
• 2 cups butternut squash 1-2 inch chunks
• 2 cups broccoli florets
• 2 tablespoon pumpkin seeds
• 2-3 tablespoon coconut oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika spice
• ½ teaspoon turmeric freshly grated
• 1 teaspoon ginger freshly grated
• 1 garlic clove minced and paste-like
• 2 tablespoon chopped parsley for garnish

Instructions

• Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.
• Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft. Stir in chickpeas, close the lid and let sit for 2-3 minutes.
• Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside. In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.
• Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F.
• Garnish with chopped parsley, more pumpkin seeds if desired, and serve warm as a side dish or a wholesome veggie meal 🙂

Notes

• For a non-vegan meal - sprinkle grated cheddar over veggies and bake until cheese is melted.
• Don’t overcook squash while on the skillet, it is better to place them in the oven a little bit undercooked otherwise you’ll result in pureed butternut squash.

Nutrition

Calories: 605kcal

More Easy Butternut Squash Recipes

ALL SIDE DISH recipes.

The post Vegetarian Casserole appeared first on The Yummy Bowl.

Instructions

In a large mixing bowl, combine potatoes, chickpeas, oil, and spices. 

Stir together until everything is evenly incorporated. 

Preheat oven to 400 Fahrenheit. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer.

Bake on the center rack for 30-40 minutes, or until potatoes become soft.

Meanwhile, prepare the sauce for the salad. In a small blender or food processor (or simply whisk by hand) mix all the ingredients until well incorporated.

Toss kale in the sauce until evenly coated.

Assemble The Tacos

Spread 1 tablespoon of the Kale salad mix on the taco, a few slices of avocado, topping that with a few spoonfuls of chickpea and sweet potato mix, slices of onion.

Repeat until all ingredients have been used. Enjoy!

I hope you enjoy these Sweet Potato, Chickpea and Kale Tacos (Vegan)!

More Cabbage Recipes

ALL SALAD and SIDE DISH recipes.

• 
  Cabbage Salad (With Cucumbers)
• 
  Ground Beef and Cabbage
• 
  Mexican Coleslaw
• 
  Salmon Salad With Cabbage (Grill or Oven)

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Sweet Potato, Chickpea and Kale Tacos (Vegan)

These versatile Vegan Sweet Potato, Chickpea, and Kale Tacos are packed with all good ingredients for you, are quick, easy, and totally tasty. Topped up with Vegan Parmesan Cheese or drizzled with Vegan Nacho Cheese make an excellent colorful and delicious taco recipe.

Course Appetizer

Cuisine Mexican

Keyword chickpea tacos, kale and sweet potato tacos, sweet potato tacos

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 tacos

Author Julia | The Yummy Bowl

Ingredients

• 3 medium potatoes (or 5 cups chopped)
• 2 13.5 oz can chickpea drained
• 3 teaspoon coconut or olive oil
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 2 teaspoon smoked paprika
• 3 cups kale chopped/chiffonaded
• 1 pcs red onion sliced
• 2-3 pcs avocado
• 6-8 pcs corn tortillas
• Vegan parmesan to top up
• Fresh or marinated jalapenos for garnish
• Spicy salsa topping Optional

Sauce for Kale salad base

• 4 tablespoon tahini
• 1 whole lime juice
• 4 tablespoon boiled water
• ¼ teaspoon salt
• ½ black ground pepper
• 1 clove garlic minced and paste-like

Instructions

• In a large mixing bowl, combine potatoes, chickpeas, oil, and spices.
• Stir together until everything is evenly incorporated.
• Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30-40 minutes, or until potatoes become soft.
• Meanwhile, prepare the sauce for the salad. In a small blender or food processor (or simply whisk by hand) mix all the ingredients until well incorporated. Toss kale in the sauce until evenly coated.

Assembling the tacos.

• Spread 1 tablespoon of the Kale salad mix on the taco, few slices of avocado, topping that with a few spoonfuls of chickpea and sweet potato mix, slices of onion. Top up with Vegan Parmesan cheese or Vegan Nacho Cheese or simply salsa. Repeat until all ingredients have been used. Enjoy!

The post Sweet Potato, Chickpea and Kale Tacos (Vegan) appeared first on The Yummy Bowl.

It’s perfect for tacos, burritos, salads, buddha bowls, quesadillas, or nachos. Kid-friendly too!

Not only this taco “meat” is made out of whole plant foods, but it’s also very easy to make! You can make the meat ahead of time and all you’ll need to do is to reheat it whenever you’re ready to serve the tacos and you’re done!

If you have any Vegan Meat leftovers you can also use them to make Taco Bowls or Buddha Bowls.

Why It's Yummy

• Vegan taco ‘’meat’’ is made out of whole plant foods
• High in protein
• Nut-free
• A large portion of Vegan taco meat that'll serve a crowd!
• Is somewhat similar to actual taco ‘’meat’’
• Kid-friendly
• Has that perfect ‘’meaty’’ and chewy texture which makes it a great vegan meat substitute

What Is A Vegan Meat Taco Made Of?

The base ingredients for this vegan taco meat are quinoa, lentils, and spices. It is completely nut-free and you can also add in extra protein like black beans.

Vegan Taco Meat Recipe Ingredients

• quinoa
• lentil brown
• nutritional yeast flakes
• chili powder
• smoked paprika
• cumin
• oregano
• coriander
• garlic powder
• salt and pepper to taste
• salsa

For Vegan Tacos

• corn tortillas/hard taco shells
• vegan cheese to top up
• kale, chiffonade or simply chopped
• red onion, chopped
• cherry tomatoes
• cilantro for garnish
• lime juice

How To Make Vegan Meat Tacos?

Don’t let all those multiple steps fool you and discourage you from making this. It is actually not difficult as it first seems.

In short, there are three main steps in making these vegan meat tacos

1. Cook quinoa
2. Combine all the ingredients
3. Assembly the tacos

and ... Enjoy!

Instructions

Cook 1 cup of quinoa and lentils as per package instructions.

When done, place both of them into a large mixing bowl and add spices: chili powder, smoked paprika, cumin, oregano, coriander, garlic powder, nutritional yeast, salt, and pepper to taste, salsa. Stir together until everything is evenly incorporated. 

Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30 minutes, stirring every 10-12 minutes or so to ensure even baking.

Assembling the perfect vegan tacos

Spread 1 tablespoon of the Vegan Taco Meat on the taco, topping that with a spoonful of salsa, kale, red onion, cherry tomatoes, and drizzle with Vegan Nacho Cheese.

Top up with freshly chopped cilantro.

Repeat until all ingredients have been used.

What's your fave taco stuffing?

I hope you enjoy these Vegan Meat Tacos and make them a staple recipe in your kitchen.

Gluten Free Taco and Appetizers

• Sweet Potato, Chickpea and Kale Tacos (Vegan)
• Sesame Crusted Ahi Tuna Tacos
• Mango Habanero Salsa
• Easy Pico De Gallo
• Vegan Homemade Nacho Cheese
• Easy Vegan Parmesan Cheese
• Easy Taco Dinner Party Board (with 2 different taco recipes)

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Vegan Meat Tacos

These Vegan Meat Tacos are made with whole plant foods, spices, kale, tomatoes and topped with delicious Vegan Cheese Sauce. The taco ‘’meat’’ is nut-free, chewy, high in protein, and a great meat substitute.

Course Appetizer

Cuisine Mexican

Keyword Best vegan meat for tacos, vegan meat tacos, Vegan minced meat tacos

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 tacos

Author Julia | The Yummy Bowl

Ingredients

Vegan taco meat

• 1 cup quinoa uncooked
• ¾ cup lentil brown uncooked
• ⅓ nutritional yeast flakes
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon coriander
• 1 teaspoon garlic powder
• salt and pepper to taste
• ¾ cup of salsa

For Vegan Tacos

• 6 - 8 corn tortillas/hard taco shells
• vegan cheese to top up
• 2 cups kale chiffonaded
• 1-2 red onion chopped
• cherry tomatoes halved
• a handful of cilantro for garnish
• 1-2 whole lime juice

Instructions

Prepare the vegan taco meat.

• Cook 1 cup of quinoa and lentils as per package instructions.
• When done, place both of them into a large mixing bowl and add spices: chili powder, smoked paprika, cumin, oregano, coriander, garlic powder, nutritional yeast, salt, and pepper to taste, salsa. Stir together until everything is evenly incorporated.
• Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30 minutes, stirring every 10-12 minutes or so to ensure even baking.

Assembling the perfect vegan tacos.

• Spread 1 tablespoon of the Vegan Taco Meat on the taco, topping that with a spoonful of salsa, kale, red onion, cherry tomatoes, and drizzle with Vegan cheese sauce. Top up with freshly chopped cilantro. Repeat until all ingredients have been used.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Vegan Meat Tacos appeared first on The Yummy Bowl.

This is a new spin on traditional Taco Tuesday night or a meatless Cinco De Mayo recipe. You gonna love it.

Cauliflower is one of the easiest veggie dishes to make, roast it in the oven or air fryer or just steam it. Serve it as is, with side dishes, sauces or in tacos. And boy, we do love tacos out here.

Add your favorite toppings like this avocado crema, simple guacamole, or pico de gallo and serve in soft or crisp taco shells or make a taco salad. 

These baked cauliflower tacos will win you over with their:

• Minimal prep, cheap ingredients, and easy process. 
• Minimal effort: While baked cauliflower is cooking in the oven you have enough time to whip up the avocado crema and dice the toppings. Or even better, make these ahead a day or two.
• The cauliflower is roasted so it’s crisp and not dry, with plenty of flavors.
• And any leftovers can be reheated in the oven until crisp again. Or in an air fryer, even faster!

Roasted Cauliflower Tacos

And more details on how great these vegan tacos are.

• Texture: oven-roasted cauliflower comes out crisp, especially if you use the grill function towards the last 5-10 minutes of baking time. Crunchy veggies add a more interesting texture that avocado crema balances off its smooth silky texture. For ultra crisp cauliflower I recommend using an air fryer.

• Flavor: Enjoy a little spicy and very flavorful spiced cauliflower bites. The addition of avocado crema (it’s a little spicy, made with jalapeno but you can make it without too!) adds creamy flavor to it.

• Time: the actual baking time takes you about 20-25 minutes. This time is enough to blend the avocado crema, prep the toppings, and reheat the corn tortillas. 

• Avocado crema uses plain Greek yogurt but it can be easily substituted with 100% plant-based yogurt too. Still tastes delicious, every time.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Cauliflower - a medium head of cauliflower (it comes out about 5 cups of florets) is what you need here for this amount of seasonings. But even a simple salt and black pepper will work just fine with cauliflower.

• Spices and herbs - I love a healthy amount of mixed spices and herbs when roasting vegetables in the oven or in an air fryer. A little of each spice adds its unique flavor and combining all of them together makes even a very ‘’boring’’ veggie bursting with flavor.

• If you don’t have everything I’d still recommend not skipping the ground coriander and smoked paprika. And of course, garlic too (if you love its flavor though). Paprika adds color, and lots of flavors (especially smoked paprika), whereas coriander combines with avocado crema beautifully.

• Avocado crema - I made it with a little amount of jalapeno just to make it more interesting. But traditional avocado crema just needs some avocados, yogurt, seasoning, cilantro, and plenty of lime juice.

• These baked cauliflower tacos are vegetarian but to make them vegan, simply swap out yogurt for a plant-based option like coconut yogurt instead.

• Toppings - anything that comes to your mind when serving tacos works! And not only tacos. I used my favorite Mexican Slaw here, but just a simple pre-packaged coleslaw mix will work. And the addition of shredded cheese in tacos works even better.

• Alternatively, this popular Cabbage And Cucumber Salad With Dill goes very well inside and outside of those tacos.

• Warm corn tortillas - I used corn tortillas, but any wheat option is suitable of course for non-gluten-free folks. For gluten-free tortillas, I would rather go for 100% corn tortillas with gluten-free labels on them.

Make sure you use certified gluten-free corn tortillas (look for appropriate packaging label. Not all of these are gluten-free. Some are actually a blend of wheat and corn flour or made using shared non-gluten-free equipment.

Instructions

Preheat the oven to 450 F.

Make baked cauliflower. In a large bowl combine spices, oil and salt and pepper, and cauliflower bites. Toss until all the florets are fully coated (more or less). 

Arrange the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper or aluminum foil. Keep an inch or two in between florets (important as it helps them to crisp up better). 

Bake for 20-25 minutes.

Meanwhile, combine avocado crema ingredients in a food processor and pulse until smooth. 

Assemble the baked cauliflower tacos.

In a warm tortilla (you can warm up the tortillas wrapped in foil in the oven right after the cauliflower is baked. Just for a couple of minutes or on the grill).

Add a thick layer of avocado crema, toppings, red pepper flakes (optional) and roasted spicy cauliflower. Serve while cauliflower is warm.

Air Fryer Instructions

Air fryer cauliflower will make your florets even more crispy, almost as deep fryer is crispy. But without a ton of oil.

For this method, follow the recipe instructions as they are, and instead of the oven, roast the florets in a preheated air fryer at 375 degrees Fahrenheit for 15 minutes.

I like to spray the florets lightly with cooking spray right before air frying. Shake the basket halfway, but if you forget that’s fine, they still crisp up nicely. 

After 15 minutes the florets should look quite crispy and golden brown. If it feels not enough crispy enough, air fry for extra 3-5 minutes.

Depending on your air fryer you’ll need to cook these cauliflower bites in batches. Keeping some space between them helps with better crispy results.

Tips

• Avocado crema (with or without jalapenos) is one of the pairing options I recommend here. But you can definitely use a simple creamy-based sauce here. Or use a fresh salsa or a splash of hot sauce instead. Buffalo sauce is delicious for baked cauliflower too! In this case, use only a pinch or none of the chili powder that I mention in the cauliflower seasoning instructions.

• Cheese - if you love cheese, I have two great options for you. You can either add shredded cheese to your assembled tacos or bake the cauliflower with cheese! Generously sprinkle grated parmesan all over the cauliflower towards the last 5-10 minutes of baking.

• I love using parmesan as it holds up the texture well and helps with making cauliflower even crisper. On this note, you can experiment with adding melty cheese instead (cheddar, gouda) for a totally different look and flavor. 

• Baking time will depend on the size of the florets, their thickness and desired end result. I recommend a little bigger than bite-size pieces. And for even baking, try breaking the florets up into more or less the same uniform sizes. For very small florets you’d need only 15-20 minutes of baking.

For small cauliflower florets - bake for 15-20 minutes Medium to large florets - 20-25 minutes.

• Refrigerate cauliflower in an airtight container for up to 3 days. Reheat in an air fryer or oven at about 350 F until crisp again.

• For even baking, try to cut the florets into similar sizes. Smaller pieces will cook faster.

• You can use cumin instead of ground coriander or add both for more flavor.

• Cheat sheet. If you don't have plenty of seasonings at home, a quick fix solution is to use a store-bought or homemade taco seasoning. Or burrito and fajita, also fine! Although you'll have to play around with the quantities.

• This roasted cauliflower recipe is a healthy side dish on its own. Cut into bite-sized pieces makes an excellent snack for both adults and kids.

• I love to make parmesan roasted cauliflower. It's so easy! Follow the recipe as is and add parmesan cheese towards the end of baking (towards the last 5-7 min). Bake until florets have golden brown edges. Serve with fresh herbs and a simple creamy sauce or this avocado crema. Kids love this too (just use less or no chili powder at all)!

Serving Suggestions

These cauliflower tacos are a great meatless addition to my Taco Dinner Party Board or served with plenty of Tex-Mex style side dishes and salsas.

Freezing And Storing Instructions

Store. I recommend making this cauliflower taco recipe as fresh as it comes. And just enough to consume within one go. Keep everything separate, cauliflower, avocado crema, and toppings.

Store in an airtight container in the fridge for up to 2-3 days.

Reheat. The best is to reheat the cauliflower just once. I’d use an oven or air fryer for this. Or if none is available then just over the stovetop in the skillet with a little butter or ghee.

For meal prep chop the cauliflower (but wash only before mixing in the seasoning, will last longer) into bite-size pieces, and store it refrigerated in a food container for up to 2 days. Toss in seasoning once ready to cook.

Avocado crema will have its best flavor on day 1, but you can refrigerate it for 48 hours.

The lime juice will help the avocados from browning too much but the top layer may still change color. It is still safe to eat but I usually just spoon the top layer off and the crema is perfectly green and fresh underneath.

More Veggie Recipes

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Baked Cauliflower Tacos With Spicy Avocado Crema

These healthy Baked Cauliflower Tacos are incredibly easy to make and are loaded with flavor thanks to spices and delicious avocado crema with jalapeno. Make it as spicy or mild as you like. A new crispy spin on traditional Taco Tuesday night or a meatless Cinco De Mayo recipe.

Course Main Course

Cuisine American, Tex-Mex

Keyword avocado crema, baked cauliflower, cauliflower tacos

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 tacos

Calories 349kcal

Author Julia | The Yummy Bowl

Ingredients

For Baked Cauliflower

• 1 medium cauliflower head cut into florets (about 5 cups) 560 g
• 3 tablespoon olive oil or avocado oil
• 1 teaspoon ground chili or chipotle
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon coriander
• 1 teaspoon onion powder
• 1 teaspoon fresh garlic minced
• Salt to taste
• Black pepper to taste

For Serving

• 7 8-10 inches corn tortillas
• 1 recipe Avocado Crema With Jalapeno
• 2 cups coleslaw store bought or homemade coleslaw
• Jalapeno for serving
• Avocado diced
• Lime slices/wedges
• red onions
• fresh cilantro or green onions for serving

Instructions

• Preheat oven to 450 F.
• In a large bowl combine spices, oil and salt and pepper and cauliflower bites. Toss until all the florets are fully coated (more or less).
• Arrange the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper or aluminum foil. Keep an inch or two in between florets (important as it helps them to crisp up better).
• Bake for 20-25 minutes.
• Meanwhile combine avocado crema ingredients in a food processor and pulse until smooth.
• Assemble the tacos. In a warm tortilla (you can warm up the tortillas wrapped in foil in oven right after the cauliflower is baked. Just for a couple minutes or on the grill) add a thick layer of avocado crema, toppings and roasted spicy cauliflower. Serve while cauliflower is warm.

Video

Notes

• Nutrition value is without the Avocado Crema.
• Store in an airtight container in the fridge for up to 2-3 days.
• Reheat. The best is to reheat the cauliflower just once. I’d use an oven or air fryer for this. Or if none is available then just over the stovetop in the skillet with a little butter or ghee.
• For even baking, try to cut the florets into similar sizes. Smaller pieces will cook faster.
• Baking time: For small cauliflower florets - bake for 15-20 minutes. Medium to large florets - 20-25 minutes.

Nutrition

Calories: 349kcal | Carbohydrates: 34g | Protein: 5g | Fat: 21g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 204mg | Potassium: 91mg | Fiber: 3g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 8mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

More Healthy Tacos

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The post Baked Cauliflower Tacos With Spicy Avocado Crema appeared first on The Yummy Bowl.

Very few ingredients, 10 minutes or less actually and you have the best and most delicious restaurant quality (and better!!) gluten free oatmeal porridge ready for breakfast. Here's how to make it!

Add a little more liquid if needed. I usually add more because I like more liquid-y looking porridge.

Stir in cocoa powder, maple syrup (or leave it to drizzle on top later), vanilla, and coconut milk. You can also use date paste as a sweetener.

Remove from the heat and cover for 2 minutes.

Transfer to your favorite serving bowls and decorate with plenty of toppings, butter, cranberry sauce, berry banana jam, peanut butter, fruits and more.

Tips and variations

• Another way to enjoy this healthy porridge is to add grated or finely chopped fruits and whole berries. You can add even frozen berries in the end, and let the porridge sit under the closed lid until fruit/berries will soften (when cooking is done and removed from heat).
• This recipe is delicious and filling plus you get a nice portion of daily nutrition needed like fruit and fiber at the same time. Feel free to swap pear with apple or have both!
• Add in organic chia seeds, flax seeds to make it an even more healthy meal.

This recipe makes about 2 small bowls of chocolate porridge or one large.

Like this chocolate porridge, you may also like these sweet breakfast ideas!

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Chocolate Porridge (10 Minutes!)

Chocolate porridge is the easiest and tastiest breakfast recipe you'll ever make. Unbelievably creamy, with chocolatey flavor oatmeal porridge with plenty of delicious toppings will set the tone for the upcoming day. Start your breakfast the right way!

Course Breakfast

Cuisine American, European

Keyword chocolate oatmeal, chocolate porridge

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Total Time 10 minutes minutes

Servings 2 small bowls

Author Julia | The Yummy Bowl

Ingredients

• ¾ cup regular or nondairy milk
• ½ cup coconut milk if you want your porridge extra creamy don't skip this, but it's optional
• 1-2 tablespoon high-quality cocoa powder
• ⅔ cup oats gluten-free if desired
• ½ teaspoon cinnamon
• 1 teaspoon salt
• 1 tablespoon maple syrup or honey
• toppings of your choice
• ¼ teaspoon vanilla extract

Instructions

• Add the milk to a pot and bring to a simmer. Add in the oats and a teaspoon of salt and cinnamon.
• Cook, stirring occasionally for the porridge not to stick to the bottom of the pot. Stir until the oats are creamy and have absorbed the liquid, about 5-8 minutes.
• Add a little more liquid if needed. I usually add more because I like more liquid-y looking porridge.
• Stir in cocoa powder, maple syrup (or leave it to drizzle on top later), vanilla, and coconut milk.  Remove from the heat and cover for 2 minutes.
• Transfer to your favorite serving bowls and decorate with plenty of toppings, butter, pear butter, peanut butter, fruits and more.

Notes

Coconut milk - if you want your porridge extra creamy don't skip this, but it's optional.

Toppings - My favorite toppings for this recipe are: raspberry or blackberry jam/marmalade, sliced banana, dark chocolate chips, warm peanut butter, almond flakes, and dried raspberry sprinkles.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Chocolate Porridge (10 Minutes!) appeared first on The Yummy Bowl.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Red curry paste - If you don't have this, you can use massaman paste or simple tomato paste instead. However it will not give the same flavor but sure will help with the overall flavors. If using tomato paste, you'll be missing the heat in the dish. Taste the curry for spiciness during the whole process. To fix this, you'll want to add some red pepper flakes, caynne pepper or chili powder. This easy chickpea curry is creamy and relatively mild, but does have a little spicy kick in it!

• Cauliflower - cut the florets into bite size pieces, try to get them equally the same size if possible (ensures better and even cooking). You'll need about 3-4 cups of florets. Not a fan? No worries, use fresh spinach, broccoli, kale, mushrooms, red bell peppers, sweet potatoes instead. Or use a combination of two-three veggies. My favorite is sweet potatoes and spinach! Have yo tried my Vegan Sweet Potato Lentil Stew.

• Coconut milk - low or full-fat coconut milk, really doesn't make that of a difference to be honest. However, it should be unsweetened coconut milk without any additives.

• Chickpeas (garbanzo beans) - for a quick meal, choose canned chickpeas. Make sure to drain and wash them well due to the high sodium liquid that they come with. Alternatively if using dry chickpeas, let them soak in water (add water 3 times more than chickpeas amount) overnight. Use 2 x 15oz cans for a richer and thicker curry. But depending on how light or heavy I want my curry I will sometimes add only 1 can. 

• Vegetable stock - adds more flavor but feel free to use warm water instead. Alternatively, bouillon cubes or stock powder will work here too.

• Fresh Lime juice - a generous heaping tablespoon to balance all the flavors is essential. However if not sure, or not use lime juice in your dishes, leave it for your guests to drizzle over individual serving plates as much as they need to

• Ginger - I have added a generous spoonful of fresh ginger. Ginger gives a bit of zing to the sauce as well as a spicy kick. The more you add the more spicy it will get.

• Garlic - I have written two medium garlic cloves for the recipe. This is important, as garlic in season and out of season greatly varies in terms of it's shape and flavor. Sometimes only 2 garlic cloves is more than enough if it is a ''stronger'' garlic. Use your best judgement and experience!

Instructions

Heat up a large dutch oven or pot with cooking oil, add onion and cook until translucent (4-5 minutes.)

Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Stir to combine and saute for 1 minute for spices to open up. Stir in the red curry paste.

Next, follow with cauliflower and season with salt.

Cook for a few minutes over medium heat while stirring constantly until florets are evenly covered in spice mix.

After that, add tomatoes, chickpeas vegetable stock. Take it to a gentle boil, reduce the heat to low and simmer until cauliflower florets are softened.

Add coconut milk last and simmer for another 5 -10 minutes on low.

Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.

Your delicious vegan chickpea cauliflower curry is ready to serve with rice, cauliflower rice, bread and fresh cilantro.

Tips

• Curry will thicken even more once cooked and refrigerated. Add more vegetable broth, coconut milk, milk, or warm water once ready to reheat.

• Don't simmer for too long or boil once you add the coconut milk. It will start to separate.

• Make ahead - for even a quicker meal, you could boil or steam the cauliflower a day or two before. Once ready to eat, follow the instructions and once all the ingredients added, just simmer until the curry thickens to your liking.

• It is still a relatively mild creamy curry. To make it more spicy, add red pepper flakes, more red curry paste, ginger, garlic.

• If you have any cauliflower leftovers make these Vegetarian Patties With Broccoli, Cauliflower And Spinach for next day lunch or dinner. And chickpeas also make a delicious hummus with roasted red pepper.

Serving Suggestions

As most of you know, curry is served with rice (I like to use brown rice for a healthier option) and homemade GF naan bread. You can serve with regular bread (gluten-free if using), rice, quinoa, potatoes, any grain that has a gluten-free label if this is a concern for you. I have also served this as a thicker soup, with bread on the side.

Don't forget the toppings! Mango chutney, yogurt on the side, bean sprouts, shredded coconut, toasted nuts, green onions, chives, chopped red onion, cilantro, basil, parsley will all be a great addition and give lots of flavor to this curry.

Freezing and Storing Instructions

Let the curry cool completely, and transfer to airtight containers, refrigerate and consume within 2-3 days. By the way, the best time to freeze the curry or any dish is on the same day it was prepared. This way it will remain fresh for longer and retain its nutritional value. Or freeze for 2-3 months.

After thawing, however, the texture will change slightly which is very common with cream sauce, ‘’milk’’ based recipes.

To restore its first look (as much as we can after thawing), and make it more creamy stir in fresh coconut milk or heavy cream (or vegetable stock, boiled water) when reheating.

The bottom line, some foods just don't freeze well. Avoid freezing creamy recipes unless you really need to freeze the leftovers.

Easy One Pot Weeknight Dinners

• One Pot Curry Coconut Noodles | Gluten free and Vegan!
• Easy Taco Dinner Party Board
• Thai Red Curry Chicken Noodles
• Butter Chicken Masala

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Vegan Chickpea Cauliflower Curry

This super easy and ultra-creamy Vegan Chickpea Cauliflower Curry will become your new favorite weeknight dinner recipe. The mouth-watering sauce is made with crushed tomatoes, chickpeas, cauliflower, garlic, onions, coconut milk, and plenty of heartwarming spices. So much flavor!

Course Main Course

Cuisine Indian

Keyword Cauliflower curry coconut milk, chickpea cauliflower curry, vegan chickpea curry

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5 portions

Calories 310kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 tablespoon cooking oil (grapeseed, coconut or avocado oil)
• 1 onion medium chopped
• 2 fresh garlic cloves minced
• 1 tablespoon ginger grated
• 2 tablespoon fresh cilantro chopped
• 4 cup cauliflower florets
• 1 tablespoon red curry paste
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin ground
• 1 13.5 oz can of crushed tomatoes
• 2 cans (15 oz) chickpeas (garbanzo beans) drained and rinsed
• 1 can light coconut milk or full fat both are suitable
• 1 cup vegetable stock or buillon cube
• 1 teaspoon salt
• black pepper to taste
• 1 medium whole lime juice (or to taste) juiced

Instructions

• Heat up a large nonstick pot with oil, add onion and cook until translucent. (4-5 minutes.)
• Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Stir to combine and saute for 1 minute for spices to open up. Stir in the red curry paste.
• Next, follow with cauliflower and season with salt. Cook for a few minutes over medium heat while stirring constantly until florets are evenly covered in spice mix.
• After that, add tomatoes, chickpeas vegetable stock. Take it to a gentle boil, reduce the heat to low and simmer until cauliflower florets are softened.
• Add coconut milk last and simmer for another 5 -10 minutes on low.
• Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.
• Your delicious vegan chickpea cauliflower curry is ready to serve with rice, cauliflower rice, bread and fresh cilantro.

Video

Notes

• Curry will thicken even more once cooked and refrigerated. Add more vegetable broth, coconut milk, milk, or warm water once ready to reheat.
• Make-ahead - for even a quicker meal, you could boil or steam the cauliflower a day or two before. Once ready to eat, follow the instructions and once all the ingredients are added, just simmer until the curry thickens to your liking.
• It is still a relatively mild creamy curry. To make it spicier, add red pepper flakes, more red curry paste, ginger, garlic.

Nutrition

Calories: 310kcal | Carbohydrates: 30.4g | Protein: 8.6g | Fat: 18.7g | Saturated Fat: 11g | Sodium: 933mg | Potassium: 440mg | Fiber: 6.5g | Sugar: 12.4g | Calcium: 78mg | Iron: 7mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Creamy Vegan Chickpea Cauliflower Curry appeared first on The Yummy Bowl.