Refreshing Spring Asian Cold Noodle Salad | Gluten-Free, Vegan & Easy Recipe!#noodlesalad#noodlesoup

Celebrate spring with this vibrant and refreshing Asian Cold Noodle Salad! Made with colorful veggies, rice noodles, and a bold, flavorful sauce featuring @Nutiva Garlic Coconut Aminos — a delicious gluten-free, soy-free alternative from @coconutsecretofficial.

Perfect for meal prep, picnics, or a light dinner, this nourishing salad comes together in minutes and packs a punch of flavor and crunch!

Ingredients (Serves 4):
Sauce:

1/4 cup Nutiva Garlic Coconut Aminos

2 tbsp tahini

3 tsp rice vinegar

2 tsp sriracha

1 tsp ground ginger

1/2 tbsp red pepper flakes

Noodle Salad:

1 pack rice noodles

1 sliced carrot

1 cup peas

½ sliced bell pepper

1/4 cup chopped cilantro

1 cup sliced cabbage

Garnish:

Sesame seeds

Green onions

Crushed peanuts

Extra sriracha

Instructions:

1. Mix all sauce ingredients and set aside.

2. Combine cooked noodles and chopped veggies in a bowl. Add sauce and toss well.

3. Garnish and enjoy the taste of spring!

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EASY STIR FRY | TOFU RECIPES | MEATLESS MONDAY | PLANT BASED MEALS | VEGAN RECIPE

Hey guys! Watch me as I make this super easy Miso Tofu Stir Fry! This is the perfect recipe for Meatless Monday! I used super firm tofu for this recipe, but you can also use tempeh or any protein that you’d prefer. I hope you enjoy!

Ingredients:

1 Block of Super Firm Tofu (thaw from frozen)

MISO MARINADE (FOR THE TOFU)
2 tablespoons of miso paste
1/3 cup of coconut aminos
1 tablespoon of agave nectar (you can also use maple syrup, honey, or sugar)
1.5 teaspoons of garlic powder
1.5 teaspoons of onion powder
1/4 cup of water
Black pepper (to taste)

MISO SAUCE (FOR THE STIR FRY)
2 tablespoons of miso paste
1 tablespoon of tamari or soy sauce
1 tablespoon of rice vinegar
1 tablespoon of agave nectar
1 teaspoon of grated ginger
1 clove of garlic, minced
1-3 tablespoons of water (to thin, if needed)

Veggies:
Bell Peppers
Bok Choy
Yellow Onions
Green Onions
Snow Peas
Carrots
Mushrooms

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Music:
Epidemic Sound
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#tofu #misotofu #stirfry #plantbased #veganrecipes #vegancooking #highproteinmeals #tofurecipes #meatlessmeals #meatlessmonday #misopaste #vsgjourney #KnifeSaga #vsgmealprep #KnifeSagaKitchen

Miso Ginger Tofu + Kimchi Mayo | SO VEGAN #vegan #vegandiet #recipe #makeitvegan #veganrecipes

Get the full recipe with notes in the SO VEGAN App and on our website:

App 👉 https://sovegan.app/go
Website 👉 https://www.wearesovegan.com/miso-ginger-tofu-kimchi-mayo/

WE GUT YOU episode 3 is here! This quick and easy tofu dish is not only packed with protein – it’s also a great source of gut-friendly foods.

Our kimchi mayo dressing contains vital probiotics that help maintain a healthy gut. Just be sure to use an unpasteurised kimchi if you want all the probiotic properties! Or – if you want to make your own kimchi – we have a recipe on our website 😋

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Serves 2

🌱 140g (4.9oz) jasmine rice
🌱 300g (10.6oz) block of extra-firm tofu, see notes
🌱 1 tbsp cornflour
🌱 coconut oil
🌱 1/2 broccoli head
🌱 1 tbsp white miso paste
🌱 1 tbsp soy sauce
🌱 1/2 thumb of fresh ginger, peeled + grated
🌱 2 tsp maple syrup
🌱 1 tsp rice vinegar
🌱 100g (3.5oz) kimchi, see notes
🌱 3 tbsp vegan mayonnaise
🌱 100g (3.5oz) jarred pickled red cabbage
🌱 sesame seeds, to serve

Cook the rice as per the packet instructions, then leave to one side with the lid on.

Slice the tofu into cubes, then add to a mixing bowl with the cornflour and mix. Add 1 tbsp of coconut oil to a non-stick pan on a medium-high heat. Add the tofu and cook for 10 mins or until golden and crispy.

Meanwhile, break up the broccoli into florets, then cook the florets in boiling water until tender. Drain and leave to one side.

Next, combine the miso, soy sauce, ginger, maple syrup, rice vinegar and 1/2 tbsp of water in a mixing bowl. When the tofu is ready, reduce the heat under the pan to low, then pour the sauce all over the tofu, stir well and cook for 1 minute or until the sauce becomes sticky.

Add the kimchi and mayo to a blender and blend until smooth.

To serve, add the rice to bowls, followed by the red cabbage, broccoli and tofu, then top with the kimchi mayo and sesame seeds.

Vegan Banana Bread (one Bow, One Fork)

⭐️ Get Recipe: https://theplantbasedschool.com/vegan-banana-bread/

You can make our vegan banana bread in one bowl with one fork and eight simple pantry staples.

Whether you are vegan or simply looking for a healthier and more sustainable treat, you’ll love this recipe, so grab your ripe bananas and let’s get cooking!

⭐️ Ingredients
WET INGREDIENTS
3 ripe bananas 330 grams, 12 ounces, or 1⅓ cup mashed
⅓ cup (80 grams) of almond milk or any other milk
¼ cup (55 grams) olive oil or any other neutral vegetable oil
¾ cup (150 grams) sugar
1 tablespoon vanilla extract

DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
1 teaspoon (4 grams) baking soda
1 pinch salt

❤️ Nico & Louise
Theplantbasedschool.com

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