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

Vegan pasta salad

Posted on by Leigh

Vegan pasta salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 405kcal

Ingredients

Salad

  • 250 g pasta vegan pasta of your choice
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper
  • 1/2 cup green bell pepper
  • 1/4 cup red onion finely chopped
  • 1/4 cup black olives sliced
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup fresh parsley chopped

Dressing

  • 60 ml olive oil
  • 45 ml balsamic vinegar
  • 1 garlic cloves
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Cook the pasta: Boil the pasta according to the package instructions until it's al dente. Drain and rinse it under cold water to stop the cooking process. Set it aside to cool.
  • Prepare the vegetables: While the pasta is cooking, prepare the vegetables. Wash, chop, and slice the cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives (if using), basil, and parsley. Place them all in a large mixing bowl.
  • Make the dressing: In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, Dijon mustard, and season with salt and pepper. Whisk together until well combined.
  • Assemble the salad: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the pasta and vegetables, then gently toss everything together until the salad is well coated with the dressing.
  • Chill and serve: Cover the bowl and refrigerate the vegan pasta salad for at least an hour to allow the flavors to meld. Before serving, you can garnish it with extra fresh herbs if desired. Enjoy!
Nutrition Facts
Vegan pasta salad
Serving Size
 
1 Serving
Amount per Serving
Calories
405
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
169
mg
7
%
Potassium
 
413
mg
12
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
10
g
20
%
Vitamin A
 
1360
IU
27
%
Vitamin C
 
58
mg
70
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan sesame noodles

Posted on by Leigh

Vegan sesame noodles

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 285kcal

Ingredients

Noodles

  • 200 g whole wheat or rice noodles
  • 60 ml soy sauce or tamari(for a gluten-free option)
  • 30 ml rice vinegar
  • 30 ml sesame oil
  • 15 ml maple syrup
  • 10 ml sriracha sauce (adjust to your spice preference)
  • 2 garlic cloves
  • 1 tsp grated ginger

Toppings (optional)

  • Sesame seeds
  • Chopped green onions
  • Sliced cucumber
  • Sliced red bell pepper

Instructions

  • Cook the noodles according to the package instructions until they are al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.
  • In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup or agave nectar, sriracha sauce, minced garlic, and grated ginger to make the sauce. Taste and adjust the seasonings if needed.
  • Toss the cooked and cooled noodles with the sauce until well coated.
  • If desired, top the noodles with sesame seeds, chopped green onions, sliced cucumber, and sliced red bell pepper for added texture and flavor.
  • Serve the vegan sesame noodles cold, and enjoy!
    Feel free to adjust the ingredients and quantities to suit your taste preferences. Enjoy your delicious vegan sesame noodles!
Nutrition Facts
Vegan sesame noodles
Serving Size
 
1 Serving
Amount per Serving
Calories
285
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
6
g
Sodium
 
1798
mg
78
%
Potassium
 
113
mg
3
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
4
g
8
%
Vitamin A
 
8
IU
0
%
Vitamin C
 
5
mg
6
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chimichurri flank steak

Posted on by Leigh

Chimichurri flank steak

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4 people
Calories: 566kcal

Ingredients

For the Chimichurri Sauce

  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup fresh parsley leaves finely chopped
  • 1/2 cup fresh cilantro leaves finely chopped
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes (adjust to taste)
  • salt to taste
  • ground pepper to taste

For the Flank Steak

  • 700 g flank steak
  • salt to taste
  • ground pepper to taste
  • 2 tbsp olive oil

Instructions

Prepare the Chimichurri Sauce:

  • In a bowl, combine the red wine vinegar, olive oil, chopped parsley, chopped cilantro, minced garlic, dried oregano, and red pepper flakes.
  • Mix everything together until well combined.
  • Season the sauce with salt and black pepper to taste.
  • Set aside the Chimichurri sauce to allow the flavors to meld while you prepare the steak.

Prepare the Flank Steak

  • Preheat your grill or a grill pan over medium-high heat.
  • Pat the flank steak dry with paper towels.
  • Brush the steak with olive oil and season it generously with salt and black pepper on both sides.

Grill the Flank Steak:

  • Place the seasoned flank steak on the hot grill or grill pan.
  • Grill for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness.
  • Remove the steak from the grill and let it rest for a few minutes to allow the juices to redistribute.
  • Slice the grilled flank steak against the grain into thin strips.
  • Drizzle the Chimichurri sauce over the sliced steak or serve it on the side as a dipping sauce.
  • Enjoy your Chimichurri Flank Steak!
    This recipe is a flavorful and delicious way to enjoy grilled flank steak with a zesty chimichurri sauce. Adjust the red pepper flakes to your preferred level of spiciness. Enjoy your meal!
Nutrition Facts
Chimichurri flank steak
Serving Size
 
1 Serving
Amount per Serving
Calories
566
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
30
g
Cholesterol
 
105
mg
35
%
Sodium
 
109
mg
5
%
Potassium
 
680
mg
19
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
38
g
76
%
Vitamin A
 
969
IU
19
%
Vitamin C
 
12
mg
15
%
Calcium
 
63
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken Piccata

Posted on by Leigh

Chicken Piccata

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 577kcal

Ingredients

For the Chicken

  • 4 chicken breasts boneless, skinless
  • 150 g all-purpose flour
  • salt to taste
  • ground pepper to taste
  • 30 g butter
  • 30 ml olive oil

For the Piccata Sauce

  • 120 ml chicken broth
  • 60 ml fresh lemon juice
  • 60 ml white wine (optional)
  • 2 garlic cloves minced
  • 30 g capers
  • 30g fresh parsley chopped
  • 30g butter
  • salt to taste
  • ground pepper to taste

Instructions

  • Place each chicken breast between plastic wrap or parchment paper and gently pound them to an even thickness, about 1.5 cm thick.
  • In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
  • In a large skillet or frying pan, heat the butter and olive oil over medium-high heat.
  • Add the chicken breasts and cook for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
  • Pour in the white wine (if using) and let it simmer for a minute or two to reduce slightly.
  • Add the chicken broth and lemon juice to the skillet. Bring the mixture to a simmer and cook for about 5 minutes, allowing it to reduce and thicken slightly.
  • Stir in the capers, chopped parsley, and butter. Cook for an additional 2-3 minutes, stirring until the sauce thickens further and the butter is fully incorporated. Season with salt and pepper to taste.
  • Return the cooked chicken breasts to the skillet, coating them with the piccata sauce. Cook for another 2-3 minutes to heat the chicken through.
  • Serve hot, garnished with additional chopped parsley if desired.
    Enjoy your delicious Chicken Piccata with a tangy lemon-caper sauce!
Nutrition Facts
Chicken Piccata
Serving Size
 
1 Serving
Amount per Serving
Calories
577
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
177
mg
59
%
Sodium
 
684
mg
30
%
Potassium
 
958
mg
27
%
Carbohydrates
 
31
g
10
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
53
g
106
%
Vitamin A
 
1086
IU
22
%
Vitamin C
 
20
mg
24
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan sticky tofu on rice

Posted on by Leigh

Vegan sticky tofu on rice

Print Pin Rate
Course: Supper
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate: 15 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 259kcal

Ingredients

Sticky Tofu

  • 400 g extra-firm tofu cubed
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 1 garlic clove minced
  • 1/2 tsp grated ginger
  • vegetable oil for frying

Sticky Sauce

  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp tomato paste
  • 1/2 tsp sriracha sauce (adjust to taste)
  • 1/2 tsp cornstarch
  • 2 tbsp water

Serving

  • 300 g cooked rice
  • Sesame seeds, chopped green onions, and sliced red chilies for garnish

Instructions

  • Press the tofu to remove excess moisture. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object on top. Let it sit for 15-30 minutes.
  • Once pressed, cut the tofu into cubes.
  • In a mixing bowl, combine the soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, minced garlic, and grated ginger.
  • Add the tofu cubes to the marinade, gently toss to coat, and let it marinate for at least 15 minutes.
  • Heat some vegetable oil in a pan over medium-high heat.
  • Add the marinated tofu cubes to the hot pan and cook until they become crispy and golden brown on all sides. This may take about 5-7 minutes. Remove the tofu from the pan and set it aside.
  • In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, tomato paste, sriracha sauce, cornstarch, and water.
  • Return the pan to the heat and pour in the sticky sauce mixture.
  • Add the cooked tofu back to the pan and stir well to coat the tofu in the sauce.
  • Let it simmer for a few minutes until the sauce thickens and coats the tofu.
  • Serve the sticky tofu over cooked rice.
  • Garnish with sesame seeds, chopped green onions, and sliced red chilies, if desired.
    Enjoy your delicious vegan sticky tofu with rice!
Nutrition Facts
Vegan sticky tofu on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
259
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
2
g
Sodium
 
1132
mg
49
%
Potassium
 
311
mg
9
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
12
g
24
%
Vitamin A
 
63
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
68
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cajun Chicken penne pasta

Posted on by Leigh

Cajun Chicken penne pasta

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Servings: 4 people
Calories: 485kcal

Ingredients

For the Cajun seasoning

  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (adjust to your preferred spice level)
  • 1 tsp salt
  • 1/2 tsp black pepper

For the chicken and pasta

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 garlic cloves minced
  • 250 ml heavy cream
  • 200 g diced tomatoes (canned or fresh)
  • 1 chicken stock cube
  • 150 g grated Parmesan cheese
  • salt to taste
  • ground pepper to taste
  • fresh parsley (optional)

Instructions

  • In a small bowl, combine all the Cajun seasoning ingredients and mix well.
  • Season the chicken pieces with 2-3 tablespoons of the Cajun seasoning mixture. Make sure the chicken is well coated. Set aside for at least 10 minutes to marinate.
  • Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
  • Heat the olive oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces and cook until they are browned and cooked through, about 4-5 minutes per side. Remove the chicken from the pan and set it aside.
  • In the same pan, add the chopped onions and bell peppers. Sauté until they become soft and slightly caramelized, about 3-4 minutes.
  • Add the minced garlic and cook for another 30 seconds to 1 minute until fragrant.
  • Stir in the diced tomatoes, heavy cream, and chicken bouillon. Bring the mixture to a simmer and let it cook for about 2-3 minutes.
  • Reduce the heat to low and return the cooked chicken to the pan. Allow the mixture to simmer for an additional 2-3 minutes to heat the chicken through.
  • Stir in the grated Parmesan cheese and cook until the sauce thickens and the cheese is melted and creamy.
  • Season with salt and pepper to taste.
  • Add the cooked penne pasta to the sauce and toss everything together until the pasta is well coated with the creamy Cajun sauce.
  • Garnish with chopped fresh parsley.
  • Serve the Cajun Chicken Penne Pasta hot, and enjoy your delicious meal!
Nutrition Facts
Cajun Chicken penne pasta
Serving Size
 
1 Serving
Amount per Serving
Calories
485
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
21
g
131
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
104
mg
35
%
Sodium
 
1512
mg
66
%
Potassium
 
449
mg
13
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
15
g
30
%
Vitamin A
 
3080
IU
62
%
Vitamin C
 
70
mg
85
%
Calcium
 
426
mg
43
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan tofu stir fry

Posted on by Leigh

Vegan tofu stir fry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Marinate: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 267kcal

Ingredients

Tofu

  • 400 g firm tofu pressed and cubed
  • 30 ml soy sauce or tamari (for marinating)
  • 15 ml cornstarch (for marinating)

Stir-fry

  • 30 ml vegetable oil
  • 1 onion sliced
  • 2 garlic cloves minced
  • 2.5 cm piece of fresh ginger minced
  • 200 g broccoli florets
  • 200 g bell peppers sliced (use a mix of colors for variety)
  • 200 g carrots julienned or sliced into thin strips
  • 100 g snap peas or snow peas trimmed
  • 100 g mushrooms sliced
  • 30 ml soy sauce or tamari (for the stir-fry sauce)
  • 15 ml rice vinegar
  • 15 ml maple syrup
  • 5 ml toasted sesame oil
  • Sesame seeds and chopped green onions for garnish (optional)

Instructions

  • Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels, and place something heavy on top (like a cast-iron skillet or a few cans). Press the tofu for about 30 minutes to remove excess moisture. Then, cube the tofu into bite-sized pieces.
  • Marinate the tofu: In a bowl, mix together 30 ml of soy sauce (or tamari) and 15 ml of cornstarch (or arrowroot powder). Add the tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes.
  • Prepare the sauce: In a small bowl, combine 30 ml of soy sauce (or tamari), 15 ml of rice vinegar, 15 ml of maple syrup (or agave nectar), and 5 ml of toasted sesame oil. Set the sauce aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the marinated tofu to the hot skillet and cook until it's golden brown and crispy on all sides. This should take about 5-7 minutes. Remove the tofu from the skillet and set it aside.
  • In the same skillet, add a bit more oil if needed, and then add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
  • Add the sliced onion, broccoli, bell peppers, carrots, snap peas, and mushrooms to the skillet. Stir-fry the vegetables for about 5-7 minutes or until they are tender-crisp.
  • Return the cooked tofu to the skillet and pour the sauce over the tofu and vegetables. Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat everything evenly.
  • Taste and adjust the seasoning if necessary. You can add more soy sauce, maple syrup, or sesame oil to taste.
  • Serve your vegan tofu stir-fry hot, garnished with sesame seeds and chopped green onions if desired. It's delicious when served over cooked rice or noodles.
    Enjoy your homemade vegan tofu stir-fry! Feel free to customize it with your favorite vegetables or add extra chili sauce for some heat if you like.
Nutrition Facts
Vegan tofu stir fry
Serving Size
 
1 Serving
Amount per Serving
Calories
267
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
3
g
Sodium
 
883
mg
38
%
Potassium
 
645
mg
18
%
Carbohydrates
 
25
g
8
%
Fiber
 
6
g
25
%
Sugar
 
12
g
13
%
Protein
 
15
g
30
%
Vitamin A
 
10502
IU
210
%
Vitamin C
 
130
mg
158
%
Calcium
 
198
mg
20
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Butter chicken on rice recipe

Posted on by Leigh

Butter chicken on rice

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Servings: 4 people
Calories: 768kcal

Ingredients

For the Chicken Marinade

  • 500 g boneless chicken cut into bite-sized pieces
  • 150 g plain yogurt
  • 2 tbsp lemon juice
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • salt to taste
  • ground pepper to taste

For the Butter Chicken Sauce

  • 50 g butter
  • 1 onion finely chopped
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp paprika (adjust to taste)
  • 400 g tomato puree
  • 100 ml heavy cream
  • salt to taste
  • ground pepper to taste
  • Sugar to taste (optional)
  • 250 g rice

Instructions

  • In a mixing bowl, combine all the marinade ingredients: yogurt, lemon juice, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well.
  • Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or longer for best results.
  • While the chicken is marinating, you can start preparing the sauce. In a large skillet or pan, melt the butter over medium heat.
  • Add the chopped onions and sauté until they become translucent and slightly browned.
  • Add the ginger and garlic paste to the onions and sauté for another 2-3 minutes until the raw smell disappears.
  • Stir in the cumin powder, coriander powder, and paprika or Kashmiri red chili powder. Cook for a minute or two until the spices are fragrant.
  • Pour in the tomato puree and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from it.
  • Reduce the heat to low and add the marinated chicken along with its marinade to the sauce. Cook for about 10-15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
  • Pour in the heavy cream, and stir well to combine. If you prefer a slightly sweeter taste, you can add a pinch of sugar at this stage. Adjust salt and spice levels according to your taste.
  • Simmer the butter chicken for an additional 5-7 minutes on low heat, allowing the flavors to meld together.
  • Once the butter chicken is ready, serve it hot over cooked rice.
  • Garnish with fresh coriander leaves before serving.
    Enjoy your homemade butter chicken with rice!
Nutrition Facts
Butter chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
768
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
14
g
Cholesterol
 
183
mg
61
%
Sodium
 
245
mg
11
%
Potassium
 
959
mg
27
%
Carbohydrates
 
68
g
23
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
30
g
60
%
Vitamin A
 
1735
IU
35
%
Vitamin C
 
17
mg
21
%
Calcium
 
136
mg
14
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.