5 Easy Vegan Recipes

During my time as a vegan, I have to cook for myself. I looked through multiple recipes and started to make some of my own recipes. Some of the recipes are original, some are veganized recipes of non vegan recipes, and others are vegan recipes from the internet.

Potato Pancake:
8 oz potato
1/4 cup of shredded onion
1/4 cup of cornflour
a pinch of salt
3 tbsp of oil

1 tbsp soy sauce
1 tbsp rice vinegar or lemon juice

Steps:
1.Peel the potato
2.Grate 1/4 cup of a shredded onion
3.Grate the whole potato
4.Mix the potato, onion, salt, and cornflour together
5.Make 2 balls out of the mix
6.Fill the pan with 3 tbsp of oil
7.Place one of the balls into the pan carefully
8.Flatten the ball with the spatula as much as you can
9.Cook the pancake for 5-7 minutes in medium-high heat
10.Once cooked, flip the pancake carefully with the spatula and repeat the previous step until it’s nicely cooked
11.Make a dipping sauce out of 1 tbsp of soy sauce and 1 tbsp of rice vinegar or lemon juice
12.Place the pancake on a paper towel or wire rack
13.Cut the pancake into small pieces and enjoy 🙂

Notes:
1.Please be careful with the grater and the peeler. Best to grate slowly
2.If you don’t want to use the dipping sauce, ketchup and sriracha mayo are good alternatives
3.If the ball can’t form, use more corn flour until it can finally form a ball
4.The ball doesn’t need to be perfect. I use a ball to help me to place the dough easily into the pan.
5.The ball should be golden brown or light brown
Japanese Curry:
Potato
Carrot
Onions
Curry powder
Water
Vegan butter
Rice

Prep:
1.Cut veggies into small pieces
2.Cook rice

Curry:
1.Add vegan butter to a stove into medium heat
2.When hot, add onions until they’re slightly translucent
3.Add vegetables until potatoes are a bit translucent
4.Add water to boil the veggies for 10 mins
5.Once the 10 mins are done, add the curry powder block
6.Try to crush the curry powder block
7.When the curry powder block is well crushed, mix the stew well before leaving it alone for a few more minutes
8.Please make sure the stew is nice and thick
9.If it’s thick enough, add some the stew over a bowl of rice

Rice Bowl:
Rice that fills half of a plate
Carrot
Cabbage
Mushrooms

1 tbsp rice vinegar
1 tbsp soy sauce
Sriracha
Gochujang
Soybean paste/miso

1.Wash your vegetables
2.Cut the bell peppers carrot, and zucchini into matchsticks
3.Cut the lettuce as much as you can
4.Cook your vegetables lightly
5.Assemble the rice bowl by adding rice first
6.Add vegetables second
7.Garnish with a mix of rice vinegar and soy sauce, or sriracha, or soybean paste or miso(they’re similar), or shiitake sauce, or gochujang(Korean red chili paste)

Notes:
1.You can add other vegetables like cabbage, cucumbers, shiitake mushrooms, portobello mushrooms, edamame, peas, avocado, pickled ginger, spinach, and bean sprouts
1A.Spinach can be cooked over on the stove or boiled for a minute
1B.After boiling the spinach, wash them in cold water
1C.The spinach can be seasoned with garlic, soy sauce, and sesame oil
1D.If you do cook mushrooms, cook them in high heat to get the moisture out and evaporate it. Just be careful on how long you cook your mushrooms.
2.Protein can be added. My recommended proteins would be tofu, tempeh, vegan beef(patty, large “meat” ball or crumbles), seitan, vegan sausage or chickpeas
2A.The protein can be marinated into a sweet bulgogi marinade, teriyaki sauce(homemade or store bought), a spicy Korean marinade or left alone unless you’re using chickpeas
3.You can cook the vegetables together but it’s harder to separate them all once trying to assemble the bowl
3A.The vegetables can be cooked separately but it’ll take plenty of time to cook them all
4.You don’t need all the sauces to make your rice bowl delicious. It’s all based on personal preference. You can eat this with no sauce or the rice vinegar/soy sauce mix.

Vegan Ceviche:
1 cup of TVP
A small cap full of apple cider vinegar
1/2 cup of water

2 tomatoes
1/2 Onion
1 Shredded Carrot
2 pieces of Cilantro
2-3 lemons
1 tbsp Oregano
Tortilla chips

Steps:
1.Fill 1/2 cup of water in a pot to boil
2.Add a 1 cup of TVP and a small cap full of apple cider vinegar
3.Let the TVP cook for a while
4.Once cooked, cool for a while
5.Cut your tomato into small cubes
6.Cut the onion into small cubes
7.Cut your cilantro as much as you
8.Grate the carrot as much as you can
9.Drain the water out of the TVP with a strainer
10.Squeeze any excess liquid out of the TVP
11.Cut some lemons
12.Squeeze lemon juice into the TVP and squeeze out of the lemon juice
13.Place the TVP into a large bowl and add the vegetables
14.Sparkle the oregano and salt
15.Mix everything
16.Taste

Notes:
1.You can add jalapeños, avocado, cucumber, Mexican hot sauce(ex.Tapatio or Valentina) or ketchup into your ceviche
2.If you have a soy allergy, you can use cauliflower without the vinegar instead of TVP
2A.You have to cook the cauliflower until they are tender

Toowoomba Spaghetti:
½ Onion
Julienne Carrot
Handful of mushrooms(optional)
2 Vegan sausage or some mini “meat”balls
1 teaspoon of Vegan butter
2-4 slices of yellow vegan cheese
1 can Full fat coconut milk(canned)
1 packet of Ramen noodles
Cilantro or green onion
Chili flakes(optional)
Chick’n bouillon(optional)

1.Cook the noodles for half of the recommendation cooking time
2.Drain it with a strainer
3.Cut your protein or shape your vegan meat into meatballs
4.Cut your vegetables(carrots thinly, broccoli small pieces, and onion into small strips)
5.Cook your vegetables and protein in vegan butter for at least 10 mins or well cooked
6.Add the coconut milk and cheese
7.Cook for two mins
8.Add noodles and mix the ingredients
9.Can add chili flakes, cilantro(my choice of garnish), chick’n bouillon or green onion

Notes:
1.The type of milk you use can change the taste of the creamy sauce. Please use full fat coconut milk
2.If vegan butter is difficult to find, use olive oil
3.This recipe was inspired by the recipe from the South Korean drama Let’s Eat.