Leigh

Sweet and sour steak

Posted on by Leigh

Sweet and sour steak

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 399kcal

Ingredients

Steak

  • 500 g beef steak (sirloin or ribeye works well)
  • 1 tbsp vegetable oil
  • salt to taste
  • black pepper to taste

Sweet and Sour Sauce

  • 120 g tomato ketchup
  • 4 tbsp white vinegar
  • 4 tbsp brown sugar
  • 4 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 60 g pineapple chunks (canned or fresh)
  • 60 g bell peppers diced
  • 60 g onion diced

Instructions

  • Start by preparing the sweet and sour sauce. In a small bowl, mix the tomato ketchup, white vinegar, brown sugar, soy sauce, and water. Stir until the sugar is dissolved.
  • In a separate small bowl, dissolve the cornstarch in a tablespoon of cold water to create a cornstarch slurry.
  • Heat a pan or skillet over medium-high heat. Add the vegetable oil.
  • Season the beef steak with salt and black pepper on both sides.
  • Place the steak in the hot pan and cook to your desired level of doneness. For medium-rare, cook for about 3-4 minutes per side. Adjust the cooking time based on your preference.
  • Remove the steak from the pan and let it rest for a few minutes. Then, slice it into thin strips.
  • In the same pan, add the diced onion and bell peppers. Sauté them for 2-3 minutes until they start to soften.
  • Add the sweet and sour sauce mixture to the pan and stir well.
  • Pour in the cornstarch slurry while stirring continuously. This will thicken the sauce.
  • Add the pineapple chunks and sliced steak to the sauce. Cook for an additional 2-3 minutes, allowing everything to heat through and the flavors to meld.
  • Taste the sauce and adjust the seasoning if needed. You can add more sugar for sweetness or more vinegar for tanginess, according to your preference.
  • Serve the sweet and sour steak hot, garnished with some sliced spring onions or sesame seeds, if desired.
    Enjoy your homemade sweet and sour steak!
Nutrition Facts
Sweet and sour steak
Serving Size
 
1 Serving
Amount per Serving
Calories
399
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
76
mg
25
%
Sodium
 
598
mg
26
%
Potassium
 
518
mg
15
%
Carbohydrates
 
27
g
9
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
26
g
52
%
Vitamin A
 
650
IU
13
%
Vitamin C
 
23
mg
28
%
Calcium
 
33
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour chicken

Posted on by Leigh

Sweet and sour chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 579kcal

Ingredients

Sweet and Sour Sauce

  • 250 g sugar
  • 125 g white vinegar
  • 125 g water
  • 4 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp cornstarch
  • 4 tbsp cold water

Chicken

  • 500 g chicken breasts skinless and boneless, cut into bite-sized pieces
  • 4 tbsp cornstarch
  • 2 large eggs
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Serving

  • 300 g cooked rice

Instructions

Make the Sweet and Sour Sauce:

  • In a saucepan, combine the sugar, white vinegar, 125ml of water, soy sauce, and tomato ketchup. Stir well.
  • In a small bowl, mix the cornstarch and 60ml of cold water until smooth.
  • Heat the saucepan over medium heat, and when it begins to simmer, slowly pour in the cornstarch mixture while stirring continuously.
  • Keep stirring until the sauce thickens and becomes glossy. Remove it from heat and set aside.

Prepare the Chicken:

  • In a shallow bowl, season the chicken pieces with salt and pepper.
  • Place the cornstarch in another shallow bowl.
  • Dip each chicken piece into the beaten eggs, allowing any excess to drip off.
  • Coat the chicken pieces with the cornstarch, ensuring they are evenly coated.

Fry the Chicken:

  • Heat vegetable oil in a deep frying pan or wok over medium-high heat.
  • Carefully add the coated chicken pieces to the hot oil, a few at a time, to avoid overcrowding.
  • Fry the chicken until it's golden brown and crispy, which usually takes about 5-7 minutes.
  • Use a slotted spoon to remove the fried chicken pieces and place them on paper towels to drain excess oil.

Assemble the Dish:

  • Reheat the sweet and sour sauce over low heat if it has cooled.
  • Pour the sauce over the fried chicken pieces in the pan or wok and gently stir to coat the chicken with the sauce.
  • Simmer for a few minutes until the chicken is heated through and the sauce thickens further.

Serve:

  • Divide the cooked rice among serving plates.
  • Top the rice with the sweet and sour chicken.
  • Garnish with sliced green onions or sesame seeds if desired.
  • Serve hot and enjoy your homemade sweet and sour chicken on rice!
    Feel free to adjust the sweetness or sourness of the sauce to your liking by adding more sugar or vinegar as needed. Enjoy your meal!
Nutrition Facts
Sweet and sour chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
579
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
173
mg
58
%
Sodium
 
1275
mg
55
%
Potassium
 
586
mg
17
%
Carbohydrates
 
96
g
32
%
Fiber
 
1
g
4
%
Sugar
 
64
g
71
%
Protein
 
34
g
68
%
Vitamin A
 
212
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan chickpea curry

Posted on by Leigh

Vegan chickpea curry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 314kcal

Ingredients

  • 2 cans chickpeas (400g each) drained and rinsed
  • 1 onion finely chopped
  • 3 garlic cloves
  • 1 thumb-sized piece of ginger grated
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 can diced tomatoes (400g)
  • 400 ml coconut milk
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • fresh cilantro leaves for garnish (optional)
  • cooked rice or naan bread for serving
  • salt to taste
  • pepper to taste

Instructions

  • Heat the vegetable oil in a large pan or pot over medium heat.
  • Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
  • Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
  • Add the chopped red and yellow bell peppers and cook for about 3-4 minutes until they start to soften.
  • Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Stir well to coat the vegetables with the spices, and cook for another 2 minutes.
  • Pour in the diced tomatoes and coconut milk. Stir to combine all the ingredients.
  • Add the drained and rinsed chickpeas to the pot, and season with salt and pepper to taste. Stir everything together.
  • Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, stirring occasionally.
  • Taste and adjust the seasoning if needed.
  • Serve the vegan chickpea curry hot, garnished with fresh cilantro leaves if desired. It's excellent with cooked rice or naan bread.
    Enjoy your homemade vegan chickpea curry!
Nutrition Facts
Vegan chickpea curry
Serving Size
 
1 Serving
Amount per Serving
Calories
314
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Sodium
 
33
mg
1
%
Potassium
 
661
mg
19
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
1224
IU
24
%
Vitamin C
 
107
mg
130
%
Calcium
 
89
mg
9
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan chocolate chip cookies

Posted on by Leigh

Vegan chocolate chip cookies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 16 cookies
Calories: 177kcal

Ingredients

  • 120 g vegan butter or coconut oil softened
  • 100 g granulated sugar
  • 50 g brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened applesauce
  • 200 g all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 100 g vegan chocolate chips or chunks

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened vegan butter or coconut oil, granulated sugar, and brown sugar until well combined and creamy.
  • Add in the vanilla extract and unsweetened applesauce, and mix until incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
  • Fold in the vegan chocolate chips or chunks until they are evenly distributed throughout the dough.
  • Using a spoon or your hands, form the dough into cookie dough balls and place them on the prepared baking sheet, leaving some space between each cookie.
  • Gently flatten each cookie with your fingers or the back of a spoon.
  • Bake in the preheated oven for about 12 minutes, or until the edges are golden brown.
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy your delicious vegan chocolate chip cookies!
Nutrition Facts
Vegan chocolate chip cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
177
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.5
g
Sodium
 
86
mg
4
%
Potassium
 
19
mg
1
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
2
g
4
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan mushroom risotto

Posted on by Leigh

Vegan mushroom risotto

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 469kcal

Ingredients

  • 300 g Arborio rice (or any short-grain rice suitable for risotto)
  • 450 g mushrooms sliced
  • 1 small onion
  • 2 garlic cloves minced
  • 1 l vegetable broth
  • 240 ml dry white wine (optional)
  • 2 tbsp olive oil
  • 1 tbsp vegan butter (optional)
  • 120 ml nutritional yeast (for a cheesy flavor, optional)
  • fresh parsley chopped, for garnish
  • vegan parmesan cheese (optional, for serving)
  • salt to taste
  • pepper to taste

Instructions

  • Heat the vegetable broth in a saucepan and keep it warm on low heat.
  • In a large, deep skillet or saucepan, heat the olive oil over medium heat.
  • Add the chopped onion and garlic to the skillet and sauté for a few minutes until they become translucent.
  • Add the sliced mushrooms to the skillet and cook until they start to brown and release their moisture.
  • Stir in the Arborio rice and cook for a couple of minutes until the rice is lightly toasted.
  • If using, pour in the white wine and stir until it's mostly absorbed by the rice.
  • Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This gradual process should take about 18-20 minutes, and it's essential for achieving the creamy texture of risotto.
  • When the rice is creamy and cooked to your desired level of tenderness, stir in the vegan butter (if using), nutritional yeast, salt, and pepper.
  • Remove the skillet from the heat, garnish with fresh chopped parsley, and serve hot.
  • Optionally, sprinkle vegan Parmesan cheese on top before serving.
    Enjoy your delicious vegan mushroom risotto!
Nutrition Facts
Vegan mushroom risotto
Serving Size
 
1 Serving
Amount per Serving
Calories
469
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Sodium
 
1027
mg
45
%
Potassium
 
602
mg
17
%
Carbohydrates
 
72
g
24
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
11
g
22
%
Vitamin A
 
665
IU
13
%
Vitamin C
 
4
mg
5
%
Calcium
 
18
mg
2
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan curried tofu wrap

Posted on by Leigh

Vegan curried tofu wrap

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting: 20 minutes
Servings: 4 people
Calories: 285kcal

Ingredients

Tofu

  • 250 g firm tofu cubed
  • 1 tbsp vegetable oil
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • salt to taste
  • and pepper to taste

Vegan Yoghurt Sauce

  • 125 g vegan yoghurt
  • 1 tsp lemon juice
  • 1 tsp maple syrup
  • 1/2 tsp curry powder
  • salt to taste
  • pepper to taste

Wrap

  • 2 large whole wheat tortillas
  • 100 g cooked quinoa or brown rice
  • 1/2 cucumber thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1/2 red onion thinly sliced
  • 30 g fresh spinach leaves

Instructions

  • Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels and place something heavy on top (like a plate with cans on it). Let it press for about 15-20 minutes.
  • While the tofu is pressing, prepare the curried tofu marinade. In a small bowl, mix together the vegetable oil, curry powder, turmeric powder, cumin powder, coriander powder, salt, and pepper.
  • Once the tofu is pressed, cut it into small cubes.
  • Toss the tofu cubes in the curried marinade, making sure they are well coated. Let them marinate for at least 10 minutes.
  • While the tofu is marinating, prepare the vegan yogurt sauce. In a separate bowl, mix together the vegan yogurt, lemon juice, maple syrup or agave nectar, curry powder, salt, and pepper. Set aside.
  • Heat a non-stick skillet or frying pan over medium-high heat. Add the marinated tofu cubes and cook for about 5-7 minutes, or until they are golden brown and slightly crispy on the outside.
  • Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until they are pliable.
  • To assemble the wraps, spread a spoonful of the vegan yogurt sauce onto each tortilla.
  • Add a layer of cooked quinoa or brown rice to each tortilla.
  • Top with the curried tofu cubes.
  • Add sliced cucumber, red bell pepper, red onion, and fresh spinach leaves on top of the tofu.
  • Drizzle a little more of the vegan yogurt sauce over the fillings.
  • Fold in the sides of the tortilla and roll it up tightly, securing it with a toothpick if needed.
  • Serve your vegan curried tofu wraps immediately, or wrap them in parchment paper or foil for a convenient on-the-go meal.
    Enjoy your delicious vegan curried tofu wraps!
Nutrition Facts
Vegan curried tofu wrap
Serving Size
 
1 Serving
Amount per Serving
Calories
285
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
2
mg
1
%
Sodium
 
177
mg
8
%
Potassium
 
316
mg
9
%
Carbohydrates
 
39
g
13
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
12
g
24
%
Vitamin A
 
1223
IU
24
%
Vitamin C
 
24
mg
29
%
Calcium
 
212
mg
21
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fudgy vegan chocolate cake

Posted on by Leigh

Fudgy vegan chocolate cake

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting: 15 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 489kcal

Ingredients

  • 250 g all-purpose flour
  • 75 g cocoa powder
  • 200 g granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 240 ml unsweetened almond milk (or any other plant-based milk)
  • 120 ml vegetable oil (such as canola or sunflower)
  • 2 tsp vanilla extract
  • 2 tbsp apple cider vinegar

For the Chocolate Ganache

  • 150 g vegan dark chocolate
  • 120 ml full-fat coconut milk

Instructions

  • Preheat your oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans or line them with parchment paper.
  • In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
  • Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and well combined.
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
  • While the cakes are cooling, prepare the chocolate ganache. In a saucepan, heat the coconut milk over low heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
  • Allow the ganache to cool slightly to thicken.
  • Once the cakes are completely cool, spread a layer of ganache on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake with the remaining ganache.
  • Decorate the cake with vegan chocolate chips, cocoa powder, or your favorite vegan chocolate decorations.
  • Slice and enjoy your delicious fudgy vegan chocolate cake!
    This cake is rich, moist, and chocolatey, making it perfect for any occasion, whether you're vegan or not.
Nutrition Facts
Fudgy vegan chocolate cake
Serving Size
 
1 Serving
Amount per Serving
Calories
489
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
7
g
Sodium
 
387
mg
17
%
Potassium
 
212
mg
6
%
Carbohydrates
 
64
g
21
%
Fiber
 
6
g
25
%
Sugar
 
32
g
36
%
Protein
 
7
g
14
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
88
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan double chocolate chip cookies

Posted on by Leigh

Vegan double chocolate chip cookies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Calories: 194kcal

Ingredients

  • 240 g vegan butter or margarine
  • 200 g granulated
  • 100 g brown sugar
  • 2 tsp vanilla extract
  • 240 g all-purpose flour
  • 60 g cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 150 g vegan chocolate chips

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a large mixing bowl, cream together the vegan butter, granulated sugar, and brown sugar until well combined and creamy.
  • Add the vanilla extract and mix it into the butter-sugar mixture.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
  • Fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper or lightly grease it.
  • Scoop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie.
  • Bake in the preheated oven for about 12 minutes or until the edges are set but the centers are still slightly soft. Keep in mind that baking times may vary, so keep an eye on them to prevent overbaking.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy your delicious vegan double chocolate chip cookies!
    These measurements should give you approximately 24 cookies, but you can adjust the size of the cookies to your preference. Enjoy your vegan treat!
Nutrition Facts
Vegan double chocolate chip cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
194
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
163
mg
7
%
Potassium
 
57
mg
2
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
2
g
4
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan enchiladas

Posted on by Leigh

Vegan enchiladas

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 580kcal

Ingredients

Enchilada Sauce

  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 500 ml vegetable broth
  • salt to taste
  • pepper to taste

Filling

  • 300 g black beans cooked and drained
  • 200 g corn kernels (fresh, frozen, or canned)
  • 1 small onion finely chopped
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 tbsp vegetable oil for sautéing
  • salt to taste
  • pepper to taste

Enchiladas

  • 8 small corn tortillas
  • 200 g vegan cheese shredded
  • fresh cilantro for garnish (optional)
  • Jalapeños sliced, for garnish (optional)

Instructions

Prepare the Enchilada Sauce:

  • In a medium saucepan, heat the vegetable oil over medium heat.
  • Add the flour and whisk continuously for about 1-2 minutes until it turns golden brown.
  • Stir in the chili powder, ground cumin, paprika, garlic powder, and onion powder. Cook for an additional minute, continuing to whisk.
  • Gradually add the vegetable broth while whisking to prevent lumps from forming.
  • Simmer the sauce for about 10-15 minutes, or until it thickens. Season with salt and pepper to taste. Set aside.

Prepare the Filling:

  • In a large skillet, heat the vegetable oil over medium heat.
  • Add the chopped onion and garlic, sauté for 2-3 minutes until they become translucent.
  • Add the diced red bell pepper, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes until the pepper softens.
  • Stir in the cooked black beans and corn kernels. Cook for an additional 2-3 minutes, then remove from heat.

Assemble the Enchiladas:

  • Preheat your oven to 180°C (350°F).
  • Warm the corn tortillas briefly in a microwave or skillet to make them pliable.
  • Spoon a portion of the bean and corn mixture onto each tortilla, then roll them up tightly.
  • Place the rolled enchiladas seam side down in a baking dish.
  • Pour the enchilada sauce evenly over the rolled tortillas.
  • Sprinkle the vegan cheese over the top.

Bake and Serve:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes, or until the enchiladas are heated through, and the cheese is melted.
  • Garnish with fresh cilantro and sliced jalapeños if desired.
  • Serve the vegan enchiladas hot and enjoy!
    These vegan enchiladas make a delicious and satisfying meal. Adjust the spice levels to your preference by adding more or less chili powder and jalapeños. Enjoy!
Nutrition Facts
Vegan enchiladas
Serving Size
 
1 Serving
Amount per Serving
Calories
580
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
4
g
Sodium
 
1170
mg
51
%
Potassium
 
614
mg
18
%
Carbohydrates
 
72
g
24
%
Fiber
 
15
g
63
%
Sugar
 
6
g
7
%
Protein
 
14
g
28
%
Vitamin A
 
2239
IU
45
%
Vitamin C
 
41
mg
50
%
Calcium
 
129
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan fudge

Posted on by Leigh

Vegan fudge

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Refrigerate: 3 hours
Servings: 10 brownies
Calories: 446kcal

Ingredients

  • 400 g dairy-free chocolate chips
  • 400 g canned coconut milk
  • 100 g creamy peanut butter or almond butter
  • 100 g maple syrup
  • 1 tsp vanilla extract
  • 100 g chopped nuts (optional)
  • a pinch of salt

Instructions

  • Prepare a square or rectangular baking dish (about 20×20 cm or 8×8 inches) by lining it with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium-sized saucepan, combine the coconut milk, dairy-free chocolate, peanut butter, and maple syrup (or agave nectar) over low heat.
  • Stir continuously until the chocolate and other ingredients are completely melted and the mixture is smooth. Be patient, and don't rush this step to prevent burning.
  • Once the mixture is smooth, remove it from the heat and stir in the vanilla extract and a pinch of salt if desired. If you're adding chopped nuts, fold them into the mixture at this point.
  • Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
  • Place the dish in the refrigerator and let it chill for at least 2-3 hours, or until the fudge is set.
  • Once the fudge has set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or rectangles.
  • Enjoy your vegan fudge! Store any leftovers in an airtight container in the refrigerator.
    Feel free to customize this recipe by adding other ingredients like dried fruits, shredded coconut, or your favorite vegan mix-ins. Enjoy your homemade vegan fudge!
Nutrition Facts
Vegan fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
446
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Sodium
 
50
mg
2
%
Potassium
 
229
mg
7
%
Carbohydrates
 
37
g
12
%
Fiber
 
5
g
21
%
Sugar
 
27
g
30
%
Protein
 
7
g
14
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
84
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.