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vegan_veganfood, New York, NY (2026)

09/06/2026

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Savory Breakfast Idea: Tofu scramble

Recipe:

Ingredients:

1 block 1 block of extra firm tofu⠀
1.5 tsp black pepper⠀
1/2 tsp turmeric⠀
1/2 tsp paprika⠀
2 tbsp nutritional yeast⠀
1/2 tsp apple c***r vinegar⠀
1.5 tsp salt⠀
2 cups chopped kale⠀
1/4 tsp chili flakes⠀
⠀
Instructions:

Rinse and drain the water from the package of tofu. If the tofu is still wet, use a towel to remove the excess water.⠀
⠀
Crumble the tofu by hand into small pieces and add it to a non-stick pan heated to medium. Fry for 2-3 minutes. Feel free to add a tsp of oil (optional)⠀
⠀
Add nutritional yeast and all the spices. Add 1-2 tbsp of water, Cook for 4 minutes until the liquid is absorbed and you're starting to see some browning on the tofu.⠀
⠀
Add 2 cups of chopped kale and cook for another 3-5 minutes. Taste and add more salt or black pepper if needed.⠀
⠀
Remove from the heat. Serve with taco bread or on toast, garnished cilantro, avocado slices and some more nutritional yeast on top.
Enjoy!

09/06/2026

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Baked Sweet Potato & Purple Fries

Recipe:

Ingredients⠀
4 medium purple sweet potatoes & purple sweet potatoes⠀
11/2 tbs olive oil⠀
1 tsp sea salt⠀
1 tsp black pepper⠀
1 tsp garlic powder⠀
1/2 tsp paprika powder⠀
⠀
How to make:⠀
STEP 1⠀
Preheat oven to 200°C/400°F.⠀
STEP 2⠀
Wash potatoes under running water by rubbing them well with your hands. There is no need to peel the potatoes.⠀
STEP 3⠀
Cut the potatoes into fry-shaped pieces (about 1/2 cm each). Try to cut them into similarly sized pieces. Add the potatoes to a large bowl.⠀
STEP 4⠀
Sprinkle cut potatoes with sea salt, black pepper, garlic powder, and paprika powder. Drizzle with olive oil. Toss everything together to coat.⠀
STEP 5⠀
Spread the potatoes in a single layer on a baking tray covered with baking paper. Make sure the potatoes aren't overcrowded, otherwise they will stick together and won't crisp up.⠀
STEP 6⠀
Bake the potatoes in the oven for about 30-40 minutes.⠀
Enjoy!

09/05/2026

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Healthy loaded veggie plate

💛 Recipe⠀
Ingredients:⠀
1/2 cup plain hummus⠀
a tbsp pumpkin seeds⠀
a tsp paprika powder⠀
a cup boiled quinoa⠀
veggies of your choice to roast, I added some tender stem broccoli, green beans, cherry tomato and radishes.⠀
a tsp ground pepper⠀
a tsp salt flakes⠀
3 tbsp olive oil⠀
⠀
Method:⠀
Preheat the oven to 200ºC, put the veggies in a oven tray, drizzle with 2 tbsp of olive oil, some salt and pepper, roast for about 15 minutes.⠀
To serve, add the plain hummus and top it with some olive oil, pumpkin seeds and paprika.⠀
Add the veggies, quinoa and top the quinoa with some ground pepper and salt. Enjoy!

09/05/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Miso glazed tofu bowl

Recipe:

Ingredients⠀
shish*to peppers
broccoli
edamame

Shish*to peppers are super easy to prepare. Just poke a hole into each one and sauté in olive oil over medium heat. Turn frequently until they blister and char in places. Toss with salt and serve.⠀
⠀
Recipe for the miso glazed tofu:
whisk 1 tbsp neutral oil, 3 tbsp rice vinegar, 2 tbsp white miso, 1 tbsp finely minced/grated ginger, 1 tbsp minced garlic, 1 tbsp reduced-sodium tamari, 1-1/2 tsp maple syrup, 1 tsp toasted sesame oil. Press 1-14oz pack extra-firm tofu between paper towels to remove excess liquid. Cut into about 1-inch cubes. Heat 1 tbsp neutral oil. Sauté until browned. Add miso mixture to pan and keep heating until warmed through and slightly more syrupy. Enjoy!

09/04/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Baked Barbecue Tofu Tenders

Recipe:

Ingredients
14 to 16 ounces extra-firm tofu, drained and patted dry⠀
1 1/2 teaspoons paprika⠀
1 teaspoon ground cumin⠀
1 teaspoon chili powder⠀
1 teaspoon garlic powder⠀
1/2 teaspoon kosher salt⠀
1/4 teaspoon smoked paprika⠀
1/4 teaspoon freshly ground black pepper⠀
1 1/2 tablespoons olive oil, plus more for the baking sheet⠀
1/4 cup vegan barbecue sauce⠀
⠀
Wrap the block of tofu in a few layers of paper towels, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while the oven preheats. Tear the tofu into bite-sized pieces.⠀
Arrange a rack in the middle of the oven and heat to 425°F. Lightly coat a rimmed baking sheet with olive oil.⠀
Meanwhile, place the sweet paprika, cumin, chili powder, garlic powder, salt, pepper, and smoked paprika in a medium bowl and stir to combine. Pour in the oil and stir to combine. Add the tofu and gently stir to evenly coat. Place the tofu in a single layer on the prepared baking sheet.⠀
Roast, stirring every 10 minutes so it cooks evenly, until the tofu is crisp all over, 30 to 35 minutes total. Drizzle the tofu with the barbecue sauce and toss to combine. Enjoy!

09/04/2026

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Smoky Vegan Corn Chowder with Potatoes

Recipe:

Ingredients
6 cobs corn (about 5 cups kernels total)
5-6 cups vegetable stock
1 tablespoon olive oil
1 medium-large sweet onion, small dice
1 stick celery, small dice
1 small red bell pepper, small dice
salt and ground black pepper, to taste
¼ cup finely chopped sun dried tomatoes (the ones packed in oil)
1 tablespoon fresh thyme leaves, minced
1 ½ teaspoons smoked paprika
½ teaspoon chili flakes or ground chillies (optional)
3 cloves garlic, minced
1 lb Yukon gold potatoes, chopped
¾ cup unsweetened non-dairy milk
2 teaspoons white miso
1 tablespoon lemon juice
chopped chives or parsley, for garnish
Instructions
Optional Cob Stock Step
Cut the corn kernels off of the cobs and place the shaved cobs in a large pot. Pour 5 cups of the vegetable stock into the pot, and place it on the stove over high heat. Once the stock is boiling, lower the heat to a simmer and let it go for 20 minutes, covered. After 20 minutes, remove the cobs and set the stock aside.
For the Chowder
Heat a large pot over medium heat. Once it’s hot, pour in the olive oil and swirl it around. Add the onions, celery, and red bell pepper all at once. Sauté until onions are translucent and vegetables are quite soft, about 10 full minutes. If the vegetables are browning too fast, lower the heat. Season with salt and pepper.
Add the sun dried tomatoes, thyme, smoked paprika, chili flakes, and garlic to the pot. Stir until very fragrant, about 1 minute.
Add the potatoes and corn to the pot and stir. Season generously with salt and pepper. Pour in 5 cups of vegetable stock and stir. Bring the pot up to a boil and then reduce the heat to a simmer. Simmer, covered, until the potatoes are quite tender, about 25 minutes.
Remove about a ⅓ of the soup and place it in an upright blender. Add the non-dairy milk and miso to the blender as well and then blend this mixture on high until completely smooth. Pour the puréed potion of chowder back into the pot and stir, bringing it back up to a simmer.

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09/03/2026

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Crêpes with apple cinnamon filling

Recipe:

Vegan crepes (Servings: 6)⠀
1 scant cup oat flour (90 g)⠀
4 tbsp tapioca flour (28 g)⠀
4 tbsp potato starch or corn starch (28 g)⠀
2 tbsp flax seeds ground (10 g)⠀
1 1/2 cups light coconut milk or any other dairy free milk (360 ml)⠀
1 1/2 tbsp maple syrup or agave syrup (30 g)⠀
⠀
Instructions⠀
Process all ingredients in your food processor or just whisk them together in a bowl⠀
Heat a non-stick pan/skillet with some oil over medium heat⠀
Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe. After you carefully flipped the crepe, cook for a further 1-2 minutes⠀
After a while, the batter will get thicker (because of the ground flax seeds), just add a little bit more plant milk⠀
⠀
For the filling, you'll need two apples (chopped), 2-3 tbsp sweetener of choice (e.g. coconut sugar or brown sugar), 1 tsp cornstarch, cinnamon to taste, and a generous splash of plant-based milk (or water). Simmer for a few minutes over low/medium heat and that's it! Enjoy!

09/03/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Teriyaki Onigirazu

💚 Recipe:
Makes 4⠀
2 x 250g firm tofu⠀
2 Tbsp mirin⠀
2 Tbsp soy sauce ⠀
2 Tbsp sake⠀
4 Tbsp potato starch ⠀
2 Tbsp coconut oil⠀
⠀
How to make:⠀
Wrap the tofu with paper towels and place it on a plate. Weight it down with a heavy object for 30 min to drain the water. ⠀
To make teriyaki sauce, combine sake, mirin and soy sauce.⠀
Cut tofu horizontally (about 1 cm thick) then into 10x10 cm square. ⠀
Coat the tofu with the potato starch, shake off the excess. ⠀
In a non-stick frying pan, heat 2 Tbsp oil on medium high heat.⠀
Cook the tofu squares until the bottom side is golden brown. (About 3-4 min)⠀
Flip and cook the other side. ⠀
When both sides are golden brown, pour in the teriyaki sauce and coat evenly. ⠀
Sprinkle with sesame seeds. Enjoy!

09/02/2026

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Vegan Omelette with tamari mushrooms, mashed avocado and cashew cream cheese

Recipe:

Ingredients⠀
For the omelet⠀
5 ounces firm silken tofu (drained and gently patted dry // 5 ounces yields ~3/4 cup)⠀⠀
2 Tbsp hummus⠀⠀
2 large cloves garlic (minced)⠀⠀
2 Tbsp nutritional yeast⠀⠀
Salt and black pepper⠀⠀
1/4 tsp paprika⠀⠀
1 tsp cornstarch or arrowroot powder⠀⠀
⠀⠀
For the filling:⠀⠀
Tamari mushrooms, kale, mashed avocado and cashew cream cheese⠀⠀
⠀⠀
Instructions⠀⠀
Preheat oven to 375 degrees F (190 C).⠀⠀
Prep veggies, drain and dry tofu, and mince garlic. Set aside.⠀⠀
Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.⠀⠀
Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.⠀⠀
To the still-warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. Set aside.⠀⠀
Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.⠀⠀
Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.⠀⠀
Using an oven mitt, Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble! Enjoy!

09/01/2026

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Vegan Kale Crunch Salad

Recipe:

Ingredients
For Sweet Potatoes and Chickpeas
1 ½ teaspoon chili powder
1 ½ teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 sweet potatoes, cut into fries (or desired size)

1 15oz can chickpeas, drained, rinsed, and patted dry
3 tablespoon olive oil, divided
For the Breadcrumbs and Pinenuts
1 ½ cups panko breadcrumbs
¼ cup pine nuts (sub with cashews, macadamias, or sunflower seeds)
1-2 tablespoon olive oil
2 tsp lemon juice
½ tsp garlic powder
salt and pepper, to taste
For the Remaining Salad
5-6 cups kale leaves, stems removed, chopped, rinsed well, and massaged*
1 avocado diced
1 medium red onion, thinly sliced
2-3 mini cucumbers, sliced
For Vegan Honey Mustard Dressing
⅓ cup olive oil
3 tablespoon maple syrup
2 tablespoon tahini
2 tablespoon dijon mustard
2 tablespoon lemon juice
2 tablespoon apple c***r vinegar
Instructions
Preheat oven to 425F. Into a small bowl, combine all the spices (chili powder to black pepper) and stir together. Set aside.
Add the cut sweet potatoes and chickpeas to a large baking sheet in a single layer. Drizzle with 3 tablespoon of oil, sprinkle with the spice mix and toss to combine, making sure everything is seasoned. Return to a single layer and bake for 20 mins. Remove from oven, toss together and cook another 15-20 minutes. Chickpeas should be crispy and sweet potatoes soft. Careful not to burn.

On a separate baking sheet, add pine nuts and breadcrumbs. Drizzle olive oil over along with lemon juice, garlic powder, salt and pepper. Toss well to combine and spread in an even layer. Bake for 5-8 minutes, careful not to burn.
When everything is done, add kale to the bottom of a salad bowl, top with all the remaining and cooked ingredients. Top with dressing.
For the Honey Mustard Dressing
In a container with a lid, add all the ingredients and shake or whisk together well. Place in the fridge, covered, until ready to use.

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