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Welcome to this week'sVegan Bowls Recipe Newsletter!

We are excited to be landing in your inbox every Monday to serve you our favourite recipes curated from the incredible Vegan Bowls community.

This week’s recipes are packed with natural goodness, sourced from the earth to put more plant-power into your diet! Sweet or savoury, breakfast or dinner, each recipe has one thing in

common – it was created out of love for the planet. So get cookin’, and don’t forget to appreciate each and every bite.

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Spiced Potato Chunks with Avocado Dip

Recipe by @plantbased.traveler

Ingredients

2 large russet and 2 large sweet potatoes

1 tbsp avocado oil

Seasoning blend

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Instructions

1. Preheat oven to 425 F/220 C.2. Peel (or wash if organic) potatoes and cut into large chunks.3. Add them to a bowl and drizzle avocado oil on top.4. Toss and massage potatoes until they are evenly coated.5. Repeat same step with the seasoning blend. (I add all spices to a small bowl first and

combine them before adding it to the potatoes)6. Spread coated potato chunks on a lined baking sheet and bake for 30 minutes, take them

out of the oven to give them a good stir and bake for another 25 minutes. (You can addanother 5 min here if they aren’t crispy enough)

7. In a small food processor blend up all ingredients for the avocado dip until smooth.Refrigerate until use.

8. Enjoy and happy dipping potato lovers!

1 tbsp nutritional yeast

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

1 tsp sweet paprika

1/2 tsp smoky paprika

1/2 tsp cumin

1/2 tsp tumeric

Salt to taste

Avocado Dip

1 ripe avocado

1/2 block extra firm tofu

2 large handful of spinach

Juice of 1 lime

1 jalapeño pepper

2 garlic cloves

1 tsp onion powder

Salt to taste

Optional: fresh cilantro

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Roasted Tomato Butternut Squash Soup

Recipe by @itsallgoodvegan

Ingredients

2 large tomatoes, cut in thirds

½ cup cherry tomatoes

3 cups butternut squash, peeled and chopped into cubes

1 russet potato, scrubbed clean peeled and chopped into ½ inch cubes

6 cloves of garlic

1 can fire roasted diced tomatoes or a can of diced tomatoes

1 tsp salt

1/2 tsp pepper

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Instructions

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

¼ tsp crushed red pepper

⅓ cup nutritional yeast

½ cup vegetable broth

1 tbsp oil, I used avocado oil

For Garnish

Pepitas

Roasted Chickpeas, roasted with 1 tsp avocado oil, 1 tsp cumin, 1 tsp paprika, and 1

tsp garlic powder

Fresh thyme

Croutons

Salt

Pepper

1. Preheat the oven to 425 degrees fahrenheit. Line a sheet pan with foil and fold the foil

edges up.

2. Place the tomatoes, butternut squash, potato, and garlic on the pan. Drizzle

vegetables with oil and bake for 40 minutes.

3. Transfer the roasted vegetables to a high powered blender and add the additional

ingredients to the blender.

4. Blend the soup until it is smooth and creamy.

5. Divide into bowls and garnish with your favorite toppings.

6. Leftovers can be kept in the refrigerator in a air tight container for 3 days and 2

months in the freezer.

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Baked Tofu Satay

Recipe by @hannah__chia

Ingredients

1 14oz block firm tofu, frozen and thawed

1/4 cup full-fat coconut milk

3 cloves minced garlic

2 tsp grated ginger

1 tbsp curry paste

1 tbsp curry powder

2 tbsp maple syrup

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Instructions

2 tbsp low-sodium soy sauce

10 bamboo skewers

Cilantro, lime, chopped peanuts for garnish

Peanut Sauce

1/4 cup creamy peanut butter

2 tbsp warm water

1 tbsp curry paste

1 tbsp maple syrup or light brown sugar

1/2 tbsp soy sauce

1/2 tbsp rice vinegar

1 tbsp lime juice

1/2 tsp minced garlic

1/2 tsp sesame oil

1/2 tbsp sriracha

1. To freeze tofu: slice tofu block vertically into 6-8 rectangles, about 3/4-inch thick.

Freeze on a plate overnight. Thaw at room temperature (or run under hot water) until

ice crystals have melted, then gently squeeze to remove all liquid. Cut into smaller

pieces.

2. Combine marinade ingredients in a bowl, then add thawed tofu and gently stir until all

pieces are coated. Let sit in the refrigerator for at least 30 minutes.

3. Preheat oven to 400F. Tear marinated tofu into bite-sized pieces and thread onto

skewers. Place on a parchment-lined baking sheet and bake for 30-35 minutes,

flipping once halfway. At the end, turn on the broiler and cook for 4-5 minutes,

allowing skewers to crisp and develop charred edges (keep a close eye so they don’t

burn!).

4. Combine peanut sauce ingredients in a small bowl, stirring until smooth. Add

additional water until sauce reaches desired consistency, and season with additional

salt if needed. Serve satay drizzled with sauce and chopped cilantro and peanuts for

garnish.

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Sloppy Joes

Recipe by @elavegan

Ingredients

2 cups white beans cooked (about 350 g), you can also use chickpeas or lentils

1 1/2 cups tomato sauce (passata) (360 g)

1 small bell pepper chopped

2 cloves garlic minced

1 medium-sized onion chopped

2 tbsp tomato paste

1 tbsp balsamic vinegar

1 tbsp soy sauce (gluten-free if needed)

1 tbsp vegan Worcestershire sauce (optional)

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Instructions

1/2 tbsp oil

2 tsp brown sugar or coconut sugar

1 tsp ground cumin

1 tsp onion powder

1/2 tsp smoked paprika

1/8 to 1/2 tsp cayenne pepper (or to taste)

1/2 tsp salt or to taste

black pepper to taste

4 soft vegan burger buns (gluten-free if needed)

1. Heat oil in a skillet, add onion & pepper and sauté over medium heat for about 4-5

minutes.

2. Add garlic, tomato sauce, tomato paste, balsamic vinegar, soy sauce, vegan

Worcestershire sauce, sugar, all spices and let simmer for a further 4-5 minutes,

stirring occasionally.

3. Taste the sauce and adjust flavor as needed.

4. Add the cannellini beans and stir. Let simmer for 2-4 more minutes.

5. Serve on soft burger buns. Enjoy!

6. The Sloppy Joe mixture should be stored in the refrigerator for up to 3 days.

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Creamy Sweet Potato Coconut Curry

Recipe by @anna.culina

Ingredients

2 medium sweet potatoes, cubed

1 yellow bell pepper, thinly sliced

1 small broccoli, cut into florets

1 garlic clove, minced

1 piece of ginger, minced (12 g)

2 Tbsp rapeseed oil

1 can coconut milk

Curry spice mix (2 tsp ground coriander, 1,5 tsp turmeric, 1,5 tsp cumin, ½ tsp

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Instructions

cayenne pepper, 1 tsp salt)

1 squeeze of lemon juice

Cooked rice for serving

Toasted peanuts for garnishing

1. Heat up oil in a large saucepan. Add minced garlic, ginger and spices and sauté for a

minute.

2. Add the sweet potato and bell pepper and sauté for half a minute before adding the

coconut milk. Bring to a boil and let simmer with a closed lid for 15 min.

3. Add the broccoli and let simmer for another 10 minutes. Add lemon juice, salt and

pepper to taste.

4. Serve with rice, toasted peanuts and enjoy!

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Roasted Red Pepper and Sun-Dried Tomato Pasta

Recipe by @vegamelon

Ingredients

1 8-oz jar roasted red peppers

1/2 cup sun-dried tomatoes, oil drained

3 cloves garlic

1/2 cup toasted almonds, pine nuts, or walnuts

3 tbsp nutritional yeast

1 cup packed fresh basil, optional

1/2 cup plant-based milk, plus more as needed

1/2 tsp each: salt, pepper, red chili flakes

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Instructions

1. In a blender, combine the red peppers, tomatoes, garlic, nuts, nutritional yeast, basil,plant based milk, salt, pepper, and red chili flakes. Blend until smooth. If needed, addmore plant-based milk to reach the consistency of a pasta sauce.

2. Season with more salt, pepper, and chili flakes to taste. Serve with cooked pasta, peas,and brussel sprouts if desired. Enjoy!

Easy Vegan Waffles

Cooked green peas and brussel sprouts, optional

To serve: 3-4 portions of cooked pasta

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Recipe by @plant.well

Ingredients

Instructions

For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and healthy desserts that you can prepare in your own kitchen!

Vegan Bowls is available as both an e-book and

2 1/2 tbsp peanut butter

1 1/2 cup all-purpose flour

1/4 cup cane sugar

1 1/2 cup plant milk

1 flax egg*

1 tbsp apple cider vinegar

2 tsp baking powder

1/4 tsp baking soda

1 tsp vanilla extract

3 tbsp neutral oil (I used grapeseed)

Pinch of salt

For serving: maple syrup, sliced almonds, bananas, and more peanut butter

1. Plug in your waffle maker to begin warming up.

2. Mix together your flour, sugar, baking powder, baking soda and salt in a large bowl.

3. Pour in your peanut butter, plant milk, flax egg, apple cider vinegar, vanilla and oil

and mix well until everything is combined. Just be careful not to mix more than

needed.

4. Spray your waffle maker with non-stick spray or oil, and pour on 1/2 cup of mixture.

Spread it out a bit and close iron.

5. Cook until nicely browned on both sides, roughly 2-4 minutes, then remove waffle and

continue cooking remaining batter.

6. Serve with maple syrup and toppings of choice.

Notes

Mix together 1 tablespoon of ground flax seeds with 2 tablespoons of water. Allow to

sit for 5-10 minutes until gelatinized and use in place of an egg.

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hardcover cookbook.

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