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↠ Simple Veggie Tacos
Makes 4 tacos
1 15oz can tri-blend beans (or black beans)
1.5 tbsp taco seasoning
1 tbsp tomato paste
1/4 cup water
4 tortillas (I prefer flour for this)
pickled red onions (or jalapeños or cabbage slaw)
vegan sour cream
Rinse and drain a can of beans. Transfer to a pan over and set to medium high heat. Add water, taco seasoning, and tomato paste. Stir and reduce heat to medium.
Let the beans simmer for 6-7 minutes, staring occasionally, mashing gently with the back of a wooden spoon.
If the pan gets too dry, add an extra splash of water as needed.
While the beans cook, cut up lettuce and warm tortillas.
When the beans are thickened and warmed through, distribute evenly between tortillas and top with a squeeze of fresh lime juice.
Add desired toppings on top and enjoy!
↠ Vegan Chickpea Tuna Melt
Makes 4 servings
1 15oz can chickpeas, rinsed and drained
1 stalk celery, finely chopped
3 tsp sweet pickle relish
5 tbsp garlic hummus
lemon pepper, about a 1/2 tsp or to taste
salt to taste
spinach or lettuce
shredded vegan cheddar cheese
Rinse and drain chickpeas and pulse in a food processor until a few times until coarsely chopped (you can also mash the chickpeas by hand using a fork or potato masher)
Add hummus, celery, relish, lemon, salt, and lemon pepper. Mix well, mashing as you go and set aside.
Toast sourdough, add spinach leaves if desired, and add a generous helping of chickpea “tuna” on top. Top with shredded vegan cheese and tomato slices. Season with black pepper and broil for 2-3 minutes to melt the cheese.
Serve with cucumber spears dressed with fresh lemon, salt, and lemon pepper on the side.
↠ Maple Miso Tofu Recipe
3 tsp miso paste (I use chickpea miso)
1 tsp sesame oil
2.5 tsp maple syrup
2 tbsp dijon mustard
5-6 dashes cayenne pepper
1 block of extra firm tofu
Drain water from the tofu and press between a clean kitchen towel to remove excess moisture.
Cut into squares and heat a large non-stick pan to medium high heat.
If needed, add a touch of coconut oil to the pan, and once it’s warm add the tofu squares to the pan.
Let sear, without touching or flipping, for 3-4 minutes and then brush on a generous layer of the maple miso sauce.
Flip and brush the other side with a more sauce. Cook for 1-2 minutes and flip one more time. Edges should be golden brown and the sauce should be caramelized.
Transfer to a large plate, then top the crispy tofu with scallions and sesame seeds and serve with extra sauce on the side if desired.
While there tofu cooks, steam bok choy or green veggies of your choice just for 3 minutes, or until bright green and slightly softened. Season with salt or a splash or tamari and serve along side the tofu.
Quick additions would be sliced avocado or a side of quinoa. If making quinoa from scratch, start that before the tofu so it will be ready when the tofu and veggies are done 🙂
TIP: don’t have time to make the sauce? A store bought teriyaki or bbq sauce would be tasty too! I love the Trader Joe’s Soyaki sauce
Hope you guys enjoy these recipes! Tag me in a picture on Instagram so I can see your recreation if you make these at home!
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