View this post on Instagram

A post shared by Michaela Vais | Vegan Food ♡ (@elavegan)

Ingredients:

• 1 cup brown lentils
• 1 cup basmati rice
• 5 cups veggie stock
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper
• 2 large white onions
• 5 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 cup flat leaf parsley, finely chopped

Instructions:

1. Take a heavy bottomed pan with a lid and place it over a medium heat. Add the stock, bay leaves, cinnamon stick, cumin and pepper.
2. Bring to the boil and add the lentils. Cook for around 10 minutes until the lentils are partially cooked through.
3. Add the rice, turn the heat down and cover with a lid.
4. Cook for around 15 minutes until all the water is absorbed and the rice is fluffy. Turn off the heat and wrap the lid in a clean tea towel and replace. Set aside.
5. In the meantime, finely slice the onions.
6. Heat the olive oil in a large frying pan and add the onions. Fry for around 20 minutes until the onions are golden brown and caramelized.
7. Remove the onions from the pan with a slotted spoon (reserve the leftover oil for future use) and sprinkle with salt.
8. Mix 3/4 of the onions and 3/4 of the parsley into the rice and lentil mixture and use the rest as a topping.
9. Serve at room temperature.

The post How to Make Delicious Middle Eastern Mujaddara appeared first on foodisinthehouse.com.

Ingredients

• Firm or medium-firm tofu
• Vegan mayonnaise
• Nutritional yeast
• Yellow mustard
• Green onion
• Himalayan sea salt
• Turmeric
• Salt
• Pepper

View this post on Instagram

A post shared by Verna / The Cheeky Chickpea (@cheeky_chickpea_)

Directions

Start by draining your tofu and patting it dry. You can press it if you want, but that’s not absolutely necessary. Cut up your dried tofu in small cubes.

Then, in a big bowl, combine the tofu with the vegan mayonnaise (store bought or homemade is fine), nutritional yeast, yellow mustard, and green onion. The most important part is the Himalayan sea salt and turmeric, which will make the tofu look and taste like real eggs. Once you stir everything thoroughly to coat the tofu, taste it and season with salt and pepper as you see fit.

We recommend serving this egg salad as a sandwich on your favorite bread with lettuce and tomato.

View this post on Instagram

A post shared by Carol Clayton Vegan Food Blog (@vegeta.full)

The post Check Out This Vegan Egg Salad Recipe appeared first on foodisinthehouse.com.

Ingredients

• Cooked rice
• Soy sauce
• Sesame oil
• Tofu
• Vegetable oil
• Frozen veggie mix – or
• Peas
• Carrots
• Broccoli
• Cauliflower
• Onion

Instructions

First, chop up your tofu into small, square pieces. Heat up the vegetable oil on high heat. Add the tofu and cook it, stirring minimally, until it is crispy.

While the tofu cooks, chop up your vegetables. Use whichever veggies you like. We like peas, carrots, broccoli, cauliflower, and onion. Alternatively, to save some more time, you can use a frozen vegetable mix.

Turn down the heat and add soy sauce and sesame oil to your tofu, stirring to coat, and giving a few more minutes to cook and caramelize. Add the vegetables and rice. Mix everything together and add extra sauce to taste.

View this post on Instagram

A post shared by 𝚅𝚎𝚐𝚊𝚗 𝚏𝚘𝚘𝚍 + 𝙻𝚒𝚏𝚎𝚜𝚝𝚢𝚕𝚎 (@consciously.vegan)

The post Have Leftover Rice? This Vegan Fried Rice Recipe is Perfect appeared first on foodisinthehouse.com.

Ingredients

For this chickpea curry you’ll need one can of chickpeas, 1 can of coconut milk, 2 tablespoons peanut butter, 1 masala pot, 1 onion, 3 cloves of garlic, 1 can of chopped tomatoes, 1 broccoli, 1 handful of kale and a handful of coriander.

Step 1: Prepare the Vegetables

Preheat the oven to 190 degrees Celsius. Start finely chopping the vegetables until they’re diced into thin slices. Next, take your broccoli and break it into several small pieces. Lay them out on a baking tray, cover with olive oil and put them in the oven for 20 minutes.

Step 2: Start Frying

While the broccoli is roasting, put a little olive oil in a large frying pan and start frying the diced vegetables. Cook on a medium heat until the onions go translucent.

Step 3: Mix Curry

Once the vegetables are cooked, put in chickpeas and fry for a further 4 minutes before adding the coconut milk and chopped tomatoes. Simmer on a medium heat, stirring often. Add peanut butter and mix.

Step 4: Serve

Serve the curry hot with roasted broccoli and a coriander dressing.

The post How to Make a Delicious Vegan Chickpea Curry appeared first on foodisinthehouse.com.

Vegan diets are recommended for those who want to be healthy, fit, and athletic without sacrificing energy and nutrition. But here’s the good news: they can also be quite tasty.

Take it from Melina Kutelas, a vegan foodie who runs the viral platform About That Food. “In late 2015, I created About That Food because I wanted to offer a platform to help people who wanted to go on this wonderful journey of becoming vegan,” she told le buzz. “A journey that can sometimes be very confusing and frustrating but essentially is a very exciting and beautiful thing.”

Based in Vienna, Austria, Kutelas treats food as more than just a way to fuel your body, but as a lifestyle choice.

With an emphasis on natural and seasonal ingredients, Kutelas admits she doesn’t have one favorite dish. “To me, the most important ingredients are fresh vegetables, whatever is in season right now,” she says.

“About That Food is meant to be a place to motivate yourself,” adds Kutelas, “get inspired, and informed. Veganism isn’t that hard—if I can do it, so can you.”

At the very least, you’d want to follow her Instagram page.

The post This Instagrammer Proves That Vegan Food Doesn’t Need to Be Bland appeared first on foodisinthehouse.com.

Just try these simple steps, and you’ll have delicious vegan chickpea curry in no time.

Gather Ingredients

For this chickpea curry you’ll need one can of chickpeas, 1 can of coconut milk, 2 tablespoons peanut butter, 1 masala pot, 1 onion, 3 cloves of garlic, 1 can of chopped tomatoes, 1 broccoli, 1 handful of kale and a handful of coriander.

Prepare Vegetables

Preheat the oven to 190 degrees Celsius. Start finely chopping the vegetables until they’re diced into thin slices. Next, take your broccoli and break it into several small pieces. Lay them out on a baking tray, cover with olive oil and put them in the oven for 20 minutes.

Start Frying

While the broccoli is roasting, put a little olive oil in a large frying pan and start frying the diced vegetables. Cook on a medium heat until the onions go translucent.

Mix Curry

Once the vegetables are cooked, put in chickpeas and fry for a further 4 minutes before adding the coconut milk and chopped tomatoes. Simmer on a medium heat, stirring often. Add peanut butter and mix.

Serve

Serve the curry hot with roasted broccoli and a coriander dressing.

The post How to Make a Warming Vegan Chickpea Curry appeared first on foodisinthehouse.com.

This delicious recipe was shared by Lindsay Ostrom, founder of the hit food blog Pinch of Yum. She recommends using mushrooms, asparagus, and spinach, but they’re not a must. You can get experimental with your veggies, and add pretty much anything to the mix.

Ingredients:

• 1 tablespoon butter
• 1 minced shallot
• 2 cups veggies – mushrooms, asparagus, and spinach
• 8 eggs
• 1 1/4 cup heavy cream
• 1 cup shredded Gouda cheese
• 1 teaspoon salt to taste
• unbaked pie crust

Instructions:

1. After melting the butter, add the mushrooms to the pan and sauté them until they’re brown and soft.
2. Add the shallots and asparagus, and season them with some salt. Let all the ingredients sauté properly.
3. Whisk heavy cream with your eggs, and add cheese, cooked veggies, and a pinch of salt.
4. Place the crust into a 10-inch pie pan, and poke tiny holes in the bottom with a fork. Preheat the oven to 350 degrees, and bake the crust for approximately 10 minutes.
5. Take the partially baked crust out of the oven, and pour the egg and veggie mixture inside. Put the crust back in the oven and bake it for another 15 minutes.
6. Remove the pan out of the oven again and use some foil to cover the pie edges to stop them from going brown.
7. Bake the pie for additional 15 minutes, and slice and serve it to your liking.

The post Family Brunch is Incomplete Without This Fluffy Vegan Quiche appeared first on foodisinthehouse.com.

Bijan and Gabriel, authors of food blog Livin’ La Vegan Life seem to agree, so they shared a tasty recipe for mushroom walnut dumplings, which take less than 30 minutes to make.

They are a perfect appetizer or a side dish, especially if you want to serve a plant-based dish packed with amazing flavors.

Ingredients:

• 12 popstickers wrappers
• 2 cups of chopped mushrooms
• 1/2 onion chopped
• 1 garlic clove chopped
• 1/2 cup of walnuts
• salt/pepper

Instructions:

1. In a food processor, add mushrooms, walnuts, onion, garlic, and salt/pepper. Pulse until well combined.
2. With room temperature water, wet the edges of the wrapper with your finger.
3. Place 1 tsp of filling in the middle of the wrapper.
4. Fold the wrapper in half.
5. To close the wrapper, you are going to fold and pinch it closed around 5-6 times.
6. Place a pan on medium-low heat with cooking oil, fry your dumplings for 2 minutes on each side or until golden.
7. Enjoy with your favorite dipping sauce!

The post This Recipe For Mushroom Walnut Dumplings Will Rock Your World appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Michaela Vais | Vegan Food ♡ (@elavegan)

Ingredients:

• 1 cup brown lentils
• 1 cup basmati rice
• 5 cups veggie stock
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper
• 2 large white onions
• 5 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 cup flat leaf parsley, finely chopped

Instructions:

1. Take a heavy bottomed pan with a lid and place it over a medium heat. Add the stock, bay leaves, cinnamon stick, cumin and pepper.
2. Bring to the boil and add the lentils. Cook for around 10 minutes until the lentils are partially cooked through.
3. Add the rice, turn the heat down and cover with a lid.
4. Cook for around 15 minutes until all the water is absorbed and the rice is fluffy. Turn off the heat and wrap the lid in a clean tea towel and replace. Set aside.
5. In the meantime, finely slice the onions.
6. Heat the olive oil in a large frying pan and add the onions. Fry for around 20 minutes until the onions are golden brown and caramelized.
7. Remove the onions from the pan with a slotted spoon (reserve the leftover oil for future use) and sprinkle with salt.
8. Mix 3/4 of the onions and 3/4 of the parsley into the rice and lentil mixture and use the rest as a topping.
9. Serve at room temperature.

The post How to Make Delicious Middle Eastern Mujaddara appeared first on foodisinthehouse.com.

Ingredients

• Firm or medium-firm tofu
• Vegan mayonnaise
• Nutritional yeast
• Yellow mustard
• Green onion
• Himalayan sea salt
• Turmeric
• Salt
• Pepper

View this post on Instagram

A post shared by Verna / The Cheeky Chickpea (@cheeky_chickpea_)

Directions

Start by draining your tofu and patting it dry. You can press it if you want, but that’s not absolutely necessary. Cut up your dried tofu in small cubes.

Then, in a big bowl, combine the tofu with the vegan mayonnaise (store bought or homemade is fine), nutritional yeast, yellow mustard, and green onion. The most important part is the Himalayan sea salt and turmeric, which will make the tofu look and taste like real eggs. Once you stir everything thoroughly to coat the tofu, taste it and season with salt and pepper as you see fit.

We recommend serving this egg salad as a sandwich on your favorite bread with lettuce and tomato.

View this post on Instagram

A post shared by Carol Clayton Vegan Food Blog (@vegeta.full)

The post Check Out This Vegan Egg Salad Recipe appeared first on foodisinthehouse.com.

Ingredients

• Cooked rice
• Soy sauce
• Sesame oil
• Tofu
• Vegetable oil
• Frozen veggie mix – or
• Peas
• Carrots
• Broccoli
• Cauliflower
• Onion

Instructions

First, chop up your tofu into small, square pieces. Heat up the vegetable oil on high heat. Add the tofu and cook it, stirring minimally, until it is crispy.

While the tofu cooks, chop up your vegetables. Use whichever veggies you like. We like peas, carrots, broccoli, cauliflower, and onion. Alternatively, to save some more time, you can use a frozen vegetable mix.

Turn down the heat and add soy sauce and sesame oil to your tofu, stirring to coat, and giving a few more minutes to cook and caramelize. Add the vegetables and rice. Mix everything together and add extra sauce to taste.

View this post on Instagram

A post shared by 𝚅𝚎𝚐𝚊𝚗 𝚏𝚘𝚘𝚍 + 𝙻𝚒𝚏𝚎𝚜𝚝𝚢𝚕𝚎 (@consciously.vegan)

The post Have Leftover Rice? This Vegan Fried Rice Recipe is Perfect appeared first on foodisinthehouse.com.

Ingredients

For this chickpea curry you’ll need one can of chickpeas, 1 can of coconut milk, 2 tablespoons peanut butter, 1 masala pot, 1 onion, 3 cloves of garlic, 1 can of chopped tomatoes, 1 broccoli, 1 handful of kale and a handful of coriander.

Step 1: Prepare the Vegetables

Preheat the oven to 190 degrees Celsius. Start finely chopping the vegetables until they’re diced into thin slices. Next, take your broccoli and break it into several small pieces. Lay them out on a baking tray, cover with olive oil and put them in the oven for 20 minutes.

Step 2: Start Frying

While the broccoli is roasting, put a little olive oil in a large frying pan and start frying the diced vegetables. Cook on a medium heat until the onions go translucent.

Step 3: Mix Curry

Once the vegetables are cooked, put in chickpeas and fry for a further 4 minutes before adding the coconut milk and chopped tomatoes. Simmer on a medium heat, stirring often. Add peanut butter and mix.

Step 4: Serve

Serve the curry hot with roasted broccoli and a coriander dressing.

The post How to Make a Delicious Vegan Chickpea Curry appeared first on foodisinthehouse.com.

Vegan diets are recommended for those who want to be healthy, fit, and athletic without sacrificing energy and nutrition. But here’s the good news: they can also be quite tasty.

Take it from Melina Kutelas, a vegan foodie who runs the viral platform About That Food. “In late 2015, I created About That Food because I wanted to offer a platform to help people who wanted to go on this wonderful journey of becoming vegan,” she told le buzz. “A journey that can sometimes be very confusing and frustrating but essentially is a very exciting and beautiful thing.”

Based in Vienna, Austria, Kutelas treats food as more than just a way to fuel your body, but as a lifestyle choice.

With an emphasis on natural and seasonal ingredients, Kutelas admits she doesn’t have one favorite dish. “To me, the most important ingredients are fresh vegetables, whatever is in season right now,” she says.

“About That Food is meant to be a place to motivate yourself,” adds Kutelas, “get inspired, and informed. Veganism isn’t that hard—if I can do it, so can you.”

At the very least, you’d want to follow her Instagram page.

The post This Instagrammer Proves That Vegan Food Doesn’t Need to Be Bland appeared first on foodisinthehouse.com.

Just try these simple steps, and you’ll have delicious vegan chickpea curry in no time.

Gather Ingredients

For this chickpea curry you’ll need one can of chickpeas, 1 can of coconut milk, 2 tablespoons peanut butter, 1 masala pot, 1 onion, 3 cloves of garlic, 1 can of chopped tomatoes, 1 broccoli, 1 handful of kale and a handful of coriander.

Prepare Vegetables

Preheat the oven to 190 degrees Celsius. Start finely chopping the vegetables until they’re diced into thin slices. Next, take your broccoli and break it into several small pieces. Lay them out on a baking tray, cover with olive oil and put them in the oven for 20 minutes.

Start Frying

While the broccoli is roasting, put a little olive oil in a large frying pan and start frying the diced vegetables. Cook on a medium heat until the onions go translucent.

Mix Curry

Once the vegetables are cooked, put in chickpeas and fry for a further 4 minutes before adding the coconut milk and chopped tomatoes. Simmer on a medium heat, stirring often. Add peanut butter and mix.

Serve

Serve the curry hot with roasted broccoli and a coriander dressing.

The post How to Make a Warming Vegan Chickpea Curry appeared first on foodisinthehouse.com.

This delicious recipe was shared by Lindsay Ostrom, founder of the hit food blog Pinch of Yum. She recommends using mushrooms, asparagus, and spinach, but they’re not a must. You can get experimental with your veggies, and add pretty much anything to the mix.

Ingredients:

• 1 tablespoon butter
• 1 minced shallot
• 2 cups veggies – mushrooms, asparagus, and spinach
• 8 eggs
• 1 1/4 cup heavy cream
• 1 cup shredded Gouda cheese
• 1 teaspoon salt to taste
• unbaked pie crust

Instructions:

1. After melting the butter, add the mushrooms to the pan and sauté them until they’re brown and soft.
2. Add the shallots and asparagus, and season them with some salt. Let all the ingredients sauté properly.
3. Whisk heavy cream with your eggs, and add cheese, cooked veggies, and a pinch of salt.
4. Place the crust into a 10-inch pie pan, and poke tiny holes in the bottom with a fork. Preheat the oven to 350 degrees, and bake the crust for approximately 10 minutes.
5. Take the partially baked crust out of the oven, and pour the egg and veggie mixture inside. Put the crust back in the oven and bake it for another 15 minutes.
6. Remove the pan out of the oven again and use some foil to cover the pie edges to stop them from going brown.
7. Bake the pie for additional 15 minutes, and slice and serve it to your liking.

The post Family Brunch is Incomplete Without This Fluffy Vegan Quiche appeared first on foodisinthehouse.com.

Bijan and Gabriel, authors of food blog Livin’ La Vegan Life seem to agree, so they shared a tasty recipe for mushroom walnut dumplings, which take less than 30 minutes to make.

They are a perfect appetizer or a side dish, especially if you want to serve a plant-based dish packed with amazing flavors.

Ingredients:

• 12 popstickers wrappers
• 2 cups of chopped mushrooms
• 1/2 onion chopped
• 1 garlic clove chopped
• 1/2 cup of walnuts
• salt/pepper

Instructions:

1. In a food processor, add mushrooms, walnuts, onion, garlic, and salt/pepper. Pulse until well combined.
2. With room temperature water, wet the edges of the wrapper with your finger.
3. Place 1 tsp of filling in the middle of the wrapper.
4. Fold the wrapper in half.
5. To close the wrapper, you are going to fold and pinch it closed around 5-6 times.
6. Place a pan on medium-low heat with cooking oil, fry your dumplings for 2 minutes on each side or until golden.
7. Enjoy with your favorite dipping sauce!

The post This Recipe For Mushroom Walnut Dumplings Will Rock Your World appeared first on foodisinthehouse.com.