Vegan & Plant Based Recipes

03/03/2026

03/03/2026

Chocolate Vegan Babka
Ingredients:
For the tofu:
1 block (14 oz) firm tofu, drained and pressed
2 tbsp cornstarch (for crispy coating)
1-2 tbsp vegetable oil (for frying)
For the orange sauce:
1/2 cup fresh orange juice (about 1-2 oranges)
2 tbsp soy sauce (or tamari for gluten-free)
2 tbsp rice vinegar
2 tbsp maple syrup (or agave syrup)
1 tbsp orange zest (optional, for extra citrus flavor)
1 tsp grated ginger (or 1/2 tsp ground ginger)
1 garlic clove, minced
1/2 tsp red pepper flakes (optional for spice)
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Garnishes (optional):
Sliced green onions
Toasted sesame seeds
Orange slices or zest
Instructions:
1. Prepare the tofu:
Press the tofu to remove excess moisture. Once pressed, cut the tofu into cubes (about 1-inch pieces).
Toss the tofu cubes in cornstarch until evenly coated. This helps the tofu get crispy when cooked.
2. Cook the tofu:
Heat 1-2 tbsp vegetable oil in a large non-stick or cast-iron skillet over medium heat.
Add the tofu cubes to the pan in a single layer and cook for 5-7 minutes per side, or until crispy and golden brown. Stir occasionally to ensure even cooking.
Once cooked, transfer the tofu to a plate lined with paper towels to absorb any excess oil.
3. Make the orange sauce:
In a small saucepan, combine the orange juice, soy sauce, rice vinegar, maple syrup, orange zest, ginger, garlic, and red pepper flakes (if using).
Bring to a simmer over medium heat, stirring occasionally.
In a separate small bowl, mix the cornstarch and water together to make a slurry. Slowly pour this slurry into the simmering sauce while stirring.
Continue to cook the sauce for another 2-3 minutes, or until it thickens to a glaze-like consistency.
4. Combine tofu and sauce:
Add the crispy tofu cubes to the saucepan with the orange sauce and toss gently to coat. Let it simmer for 2-3 minutes to allow the tofu to absorb some of the sauce.
5. Serve:
Serve your Vegan Orange Tofu with steamed rice, quinoa, or noodles.
Garnish with sliced green onions, sesame seeds, and additional orange slices or zest, if desired.

03/03/2026

Air Fryer Vanilla Berry Pavlova
​Prep the Meringue: In a very clean glass or metal bowl, beat the egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time, beating on high until the mixture is glossy, stiff, and you can't feel any sugar granules when rubbing the foam between your fingers.
​The Stabilizers: Gently fold in the vanilla, vinegar, and cornstarch. The vinegar and starch are the "secret sauce" for that chewy center.
​Shape It: Place a piece of parchment paper in the air fryer basket (trace the basket size first). Spoon the meringue onto the paper, shaping it into a 6-inch circle with a slight "nest" or well in the middle.
​The "Bake": Set your air fryer to 250°F (120°C). Cook for 30–35 minutes.
​Note: Avoid opening the basket during the first 20 minutes!
​The Cool Down: This is the hardest part. Turn the air fryer off, crack the drawer open just an inch, and let the Pavlova sit inside for at least 30 minutes. This prevents the "thermal shock" that causes cracking.
​Assemble: Once completely cool, whip your cream with the powdered sugar. Fill the center of the Pavlova and pile the berries on top.
​Pro-Tips for Success
​Zero Fat Zone: Ensure your whisk and bowl are completely grease-free. Even a speck of egg yolk or oil will prevent the whites from stiffening.
​Superfine is Better: If you only have regular granulated sugar, pulse it in a blender for 30 seconds to make it finer. It dissolves much faster.
​Humidity Check: If it’s a very rainy or humid day, your Pavlova might stay a bit "weepy" or sticky. That’s just science—meringue loves to soak up moisture from the air!

03/02/2026

Blogs Recipes Vegan
Vegan Cheesecake Recipe Cashew.
Ingredients:
For the crust:

1 cup almonds or walnuts (or a mix)
1 cup pitted dates
1/4 cup shredded coconut (optional)
Pinch of sea salt
For the filling:

2 cups raw cashews (soaked in water for at least 4 hours or overnight)
1/2 cup coconut cream (or full-fat coconut milk)
1/4 cup maple syrup or agave syrup
1/4 cup lemon juice (about 2 lemons)
1 tbsp vanilla extract
1/4 cup coconut oil, melted
Pinch of sea salt
Optional toppings:
Fresh berries (like strawberries or blueberries)
Fruit puree (like raspberry or mango)
Vegan chocolate shavings
Crushed nuts or granola
Instructions:
Prepare the crust:
In a food processor, combine the almonds (or walnuts), dates, shredded coconut, and salt. Process until the mixture sticks together and forms a dough-like consistency. If it’s too dry, you can add a little bit of water, one tablespoon at a time.
Press the crust mixture into the bottom of a springform pan (or a lined tart pan) to form an even layer. Place it in the freezer to set while you prepare the filling.
Prepare the filling:
Drain and rinse the soaked cashews. Add the cashews to a high-speed blender or food processor along with the coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and sea salt.
Blend until smooth and creamy. You may need to scrape down the sides occasionally. If it’s too thick, add a little bit more coconut cream or water to help it blend.
Assemble the cheesecake:
Pour the creamy cashew filling onto the chilled crust. Use a spatula to spread it evenly.
Place the cheesecake in the freezer for at least 4 hours to firm up (or overnight for the best results).
Serve:
Once set, remove the cheesecake from the freezer and let it sit for about 10-15 minutes to soften slightly.
Top with your desired toppings (berries, fruit puree, or chocolate shavings) and slice to serve!
Storage:
Store the cheesecake in the freezer for up to 1 month. You can also store it in the fridge for 2-3 days if you prefer a softer texture.
Enjoy your creamy, dreamy vegan cashew cheesecake! 🥰

03/02/2026

Vegan eggplant Patties
Ingredients:
1 medium eggplant (about 1 lb)
1 cup breadcrumbs (use gluten-free if necessary)
1/4 cup flour (chickpea flour for extra flavor or any preferred flour)
2 tbsp nutritional yeast (optional, for a cheesy flavor)
2-3 garlic cloves, minced
1 small onion, finely chopped
1 tbsp fresh parsley, chopped (or dried parsley)
1 tsp ground cumin
1/2 tsp smoked paprika (optional)
Salt and pepper to taste
1 tbsp olive oil (for sautéing)
1/4 cup plant-based milk (or water, to help bind)
Olive oil (for frying)
Instructions:
Prepare the eggplant:
Preheat the oven to 400°F (200°C).
Cut the eggplant into cubes and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25-30 minutes, until soft and golden brown. Let it cool slightly.
Mash the eggplant:
Once the eggplant is roasted and cool enough to handle, use a fork or potato masher to mash it into a smooth paste. Set aside.
Sauté aromatics:
In a skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant (about 3-4 minutes). Set aside to cool.
Prepare the patty mixture:
In a large mixing bowl, combine the mashed eggplant, sautéed onion and garlic, breadcrumbs, flour, nutritional yeast, parsley, cumin, smoked paprika, and plant-based milk. Stir well to combine. If the mixture feels too wet, add a little more breadcrumbs; if it’s too dry, add a splash of plant-based milk.
Form patties:
Take a small amount of the mixture (about 2 tbsp) and form it into a round patty, about 1/2-inch thick. Repeat until all the mixture is used up.
Cook the patties:
Heat a non-stick pan over medium heat and add a little oil to coat the bottom.
Carefully place the patties into the pan and cook for 3-4 minutes on each side, or until golden brown and crispy. You may need to cook them in batches depending on the size of your pan.
Serve:
Once cooked, remove from the pan and place on a paper towel-lined plate to absorb any excess oil.
Serve the patties warm with a side of vegan yogurt, avocado, or a salad.
Tips:
You can also bake the patties instead of frying for a lighter option: Preheat your oven to 375°F (190°C) and bake the patties for about 20-25 minutes, flipping halfway through.
Add your favorite herbs and spices to personalize the flavor.
Serve with a delicious dipping sauce like tahini or a vegan tzatziki!

02/27/2026

Soooo I’m not a vegan but I wanted to do Veganuary as my start to a plant based diet. This is what I made for dinner tonight! I would love any ideas or recipes for newbies like myself!! ❤️❤️

02/27/2026

Our Christmas Eve vegan Indian feast! All from Rainbow Plant Life’s blog - palak tofu paneer, Chana masala, red lentil curry, naan and basmati rice!! RPLs recipes are so good!