easy recipe Archives - Everyday Vegan Recipes

Why Am I Vegetarian? Bean 13/100 #100beans

The recipe uses chickpeas and black eyed peas but feel free to use 200g of just one type of bean.

For those concerned: this method is a common way of making falafel. Chickpeas and black-eyed peas naturally contain very little of the toxin found in other beans, so soaking, blending and frying is enough to cook them through and make them safe to eat. Beans like kidney, cannellini, or black beans don’t cook as fast and need to be fully boiled first.

Makes 12 cutlets

Ingredients:
100g dried chickpeas
100g black eyed peas
1 medium onion, quartered
16g dill
16g parsley
5 garlic cloves
1 tsp cumin
1 tsp ground coriander
1 tsp black pepper
1 tsp salt
2 tbsp milk
4 tbsp breadcrumbs
½ tsp baking soda
Around 200-300ml cooking oil

Instructions:
1. Soak 100g dry chickpeas and 100g dry black eyed peas overnight.
2. Drain the liquid from the beans and blend all the ingredients for the cutlets in a food processor except for the cooking oil. Scrape the sides with a spatula in between to make sure everything is evenly blended. Transfer it to a bowl, cover with cling film and refrigerate for at least 30 minutes.
3. Use a tablespoon or a cookie scoop to form 12 even cutlets. Form a ball in your hand, pat it lightly into a pancake and push it to the sides to make it nice and round.
4. Heat a shallow pan over medium heat with enough oil to come halfway up the cutlets, otherwise you risk undercooking them. Once the oil is hot, add the cutlets, carefully, one by one without overcrowding the pan, and gently press each one with a spatula to flatten it. Aim for around 2 cm thick so they cook through. Fry for about 4-5 minutes on each side, until deep golden brown.

For freezing: they freeze very well, just fry them, pat them dry on a paper towel, let it cool down and freeze in an airtight container. To reheat you can do it in the oven for around 10 minutes or an air frier. I haven’t tried reheating them in the pan.

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Everyone Thinks This Is CHICKEN! You’ll Make It Every Day!

This easy tofu recipe turns simple ingredients into crispy, delicious tofu patties served with a creamy mushroom sauce. If you’re looking for a comforting vegan dinner, an easy tofu recipe, or a new way to enjoy tofu, this one is definitely worth trying. The tofu is blended with beans and spices, then shaped into crispy patties and baked until golden. A simple tofu marinade gives them even more flavour, while the creamy mushroom sauce makes this feel like proper homemade comfort food. I love easy recipes like this because they’re simple, delicious, and packed with vegan protein. It’s a great option for a high protein meal, or easy family dinner that everyone can enjoy. If you’re learning how to cook tofu or looking for more tofu recipes, this is a fun way to prepare it. The texture is crispy on the outside, tender inside, and the mushroom sauce makes it extra cozy. Think of it as a homemade vegan chicken-style dinner, but made with tofu and simple plant based ingredients.

Tofu Recipe:
https://buymeacoffee.com/veganhealthycomfort/e/575141

If you love tofu recipes and want more cozy and delicious ways to cook with tofu, you can find my Tofu Comfort Collection with 30 recipes here:
https://buymeacoffee.com/veganhealthycomfort/e/554288

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Enjoy and happy vegan cooking!

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Crispy Eggplant That Tastes Like Fried Chicken 🍆 (Vegan!) #recipe #easyrecipe #foodie

Crispy on the outside, tender inside, and SO good no one believes it’s vegan. 🍆🔥
This crispy eggplant with marinara sauce is baked, breaded in panko, then fried golden. Eats like eggplant parmesan but lighter, and it works as an easy dinner OR a crunchy appetizer.
🥘 What you need:
Eggplant, plant milk, flour, paprika, oregano, chili flakes, panko, olive oil + a quick homemade marinara (tomatoes, shallots, garlic, basil).

Follow for easy plant-based recipes that actually taste good.
#crispyeggplant #eggplantrecipe #veganrecipe #easyrecipe #plantbased #foodie #marinara #vegandinner #healthyrecipes #cooking

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