Vegan Leek & Potato Soup

 

 

 

 

Leek soup is an important dish in the cuisines of United Kingdom and Romania. It is a soup based on potatoes, leeks, broth (usually chicken) and heavy cream. I veganise this delicious soup and my family loves it! A little oatmeal is used to thicken this dish and also provide the extra protein and fibre to this tasty and nourishing soup, you will not taste the oat so no worries for the oat-heaters. Viola, another recipe to get oats into the stomachs of my family!

Leeks have a gentle sweetness that works anywhere you use onions and garlics. Leeks are also a good source of vitamin C and dietary fibre, the green parts contain beta-carotene too. Though leeks have received less attention than their fellow allium vegetables (e.g. garlic, onions, shallots, and scallions), research has linked it to not only lower risk of cancer but also numerous chronic diseases.

My other soup recipes:
☼ Vegan French Onion Potato Soup
☼ Vegan Curried Cauliflower Soup 
 

Dietary: Vegetarian, Vegan
Serves 2-3

Cooking Time: About 35 minutes

Ingredients
 1 Tbsp vegan butter or oil

 1/2 Tbsp non-gmo canola/coconut oil

 1 white onion, sliced

 3 garlic cloves, sliced

 1/2 tsp dried thyme or 1 small bunch English parsley

 1/2 bay leaf

 250g leeks, thickly sliced

 380g or 3 potatoes, peeled & roughly chopped

 750ml or 3 cups vegetable stock (I made my own)

 2-3 Tbsp rolled oats (optional, for thickening)
 1 tbsp nutritional yeasts (optional)

 

Seasoning

 Sea salt, to taste

 Freshly ground black pepper, to taste

 

Garnish

 Nutritional yeasts

 Leeks, thinly sliced
 Parsley or coriander sprigs

 

Method

1. Heat up butter and oil in a large pot over medium heat. Add the onions, toss to coat them in oil and cover the pot for 5-10 minutes in medium heat, stirring occasionally until golden brown.

 

2. Stir in garlic and thyme/parsley and bay leaf, sauté for 1 minute. Then add leeks and potatoes, stir to mix for another 3 minutes until aromatic.

 

3. Pour in stock, rolled oats and nutritional yeasts (if using), bring to a boil. Partially covered, simmer for about 20 minutes to allow flavours to combine.

 

4. Remove bay leaf. If you like some chunk in your soup, leave some potato, onion and leek in the pot, transfer the rest of the mixture to a food processor or simply use a handheld/immersion blender. Process until smooth, pausing the machine to scrape down the sides and under the blade, if necessary.

 

5. Return mixture to pot, bring to simmer. Add more broth if necessary for desired consistency. Adjust the salt and pepper to taste. Garnish and serve immediately.

 

Step 2: Add leek & potato. 



Step 2: Stir fry

 

Step 3: Add vegetable stock





 

Vegan Baked Tofu Cheese Finger (Oven & Air Fryer)

 

Looking for nutritious movie treat or appetizer or side? This is a perfect one that is full of protein, Baked tofu Cheese sticks. With only so little oil used, this is super low in fat. This can be eaten by itself by dipping in sauce, or as filing for sandwiches or alongside with salad. The list is endless! I have tried Airfrying potato wedges, so I thought why not try tofu, and here it is!

 

Nutritional yeast which is high in Vitamin B12 is used to replace the diary cheese to give that cheesy taste, this is a ingredient not to be omitted. Once you have tried nutritional yeast, you will fall in love with it! Click here on where to buy.

Dietary: Vegetarian, Vegan.
Allergen Information: Free from dairy, egg, corn, palm oil and nut.

Serve 2-4

 

Ingredients

 400g firm tofu

(A)
 1/2 cup Japanese panko bread crumbs

 2 tsp garlic powder
 2 tsp onion powder

 1 Tbsp dried basil

 1 Tbsp dried oregano

 1 tsp freshly ground black pepper

 1/2 tsp salt

 2 tsp dried parsley flakes (optional)

 1 tsp cayenne/chilli powder (optional)
 2 tsp canola oil, for frying
 

 60ml non-dairy milk (I use soy milk)

 4 Tbsp nutritional yeast

Method

1. Drain firm tofu well and cut into 1.5cm thickness strips.

2. Heat up oil in a sauté pan in low heat. Add all ingredients in (A) until well combined and for about 2 minutes. Remove from heat, keep in the pan and set aside.  

 

3. Place the milk and nutritional yeast into two separate wide shallow bowls.

4. Dip tofu strips into milk bowl then coat lightly in nutritional yeast bowl, and roll into mixture (A).

 

5. Bake it:

☼ Using Oven:

Preheat the oven to 180℃.  Evenly spread tofu strips on a baking tray with parchment paper. Using a oven thermometer, ensure it is at the right temperature 180℃.  Pop the strips into the oven for about 25 minutes, turning once until golden brown.

 

☼ Using Airfryer:
Preheat the Airfryer to 170℃ for 3 minutes. Evenly spread tofu strips in the fryer basket and slide the basket into the Airfryer. Set the timer to 20 minutes, turning once until golden brown.

 

6. Dip in tomato sauce, Asian chilli sauce or vegan cheese dip alongside your favourite salad greens. Or use this as filling for your sandwiches or soft buns. Enjoy!

 

 

☼ Note

After baking, the tofu fingers can be refrigerated or frozen. Simply reheat in an oven or Airfyer for about 5 minutes at 170℃.  Place parchment papers between layers to prevent sticking.

Step 3: Rolling Good Time

Step 4: Before baking in Airfryer

 

Vegan Tofu Scrambled 'Egg'



Scrambled 'egg' with turmeric powder added.





Without turmeric powder.

 

This vegan tofu scrambled 'egg' is as good as real, no joke. Black salt is used to give that sulphuric taste and smell of egg, this is almost like a must-have for this recipe. Where to buy? Please refer to below note. If you really couldn't get, you can use the sea salt in your pantry too. The turmeric powder gives that natural beautiful yellow colour of scrambled egg.

This recipe makes a perfect breakfast dish, and can also be used with recipes like Vegan Fried 'Egg' Rice and Fresh Spring Roll Popiah. This is so easy to do and within a few minutes. Taste awesome and nutritious too! You can serve this tofu scrambled eggs with baked beans, hash brown for that full English breakfast set. How nice, what a great way to start the day!

 

Dietary: Vegetarian, Vegan.

Serve 1

 
Ingredients

 1 block or 200g firm tofu, drained & pressed
 1/4 tsp turmeric powder

 1 tsp black salt / kala namak *

 1/2 tsp sesame oil

 1 small onion or 1 tsp ginger, chopped

 1 stalk fresh shiitake mushroom, chopped (optional)

 1/4 cup vegetarian sausage/ham, chopped (optional)

 Canola oil, for frying

 Soy sauce or Braggs Liquid Aminos, to taste

 Freshly ground black pepper, to taste

Garnish
 Spring onions
 Fried shallots

Method

1. Using a food processor or potato masher (or simply hands), mash the drained tofu into small pieces like scrambled egg size, but not too grainy. 

2. Marinate the scrambled tofu with turmeric, black salt and sesame oil. Set aside for about 5 minutes.

3. Heat up oil in a large skillet or wok. Stir-fry the onion or ginger until aromatic.

4. Add scrambled tofu and cook for about 2 minutes, then add mushroom and sausage/ham and stir well. Season with soy sauce and pepper to taste. Stir the mixture for about 3-4 minutes or until brown and cooked.

5. Plate, and garnish, serve hot!

Notes

☼ Where to buy black salt in Singapore and Online, click here for more details.

 

☆ You may also like

                 Vegan 'Egg' Fried Brown Rice




Vegetarian Fresh Spring Roll Popiah (薄餅)
- With Vegan 'Egg'

 
 



 

 

 

Vegan Kidney Bean Patty

Here is another veggie patty recipe using beans. Do explore and try different types of beans that are available in the stores in your country. The bonuses of making veggie patty are that it take only few minutes to put it together, less dishes to wash and it's really cheap for a healthy vegetarian burger! The homemade salad dressing can also be used here, perfect double usage, no wastage!

Dietary: Vegetarian, Vegan.
Make 4 patties

 

Ingredients

 200g dried kidney beans, soaked overnight & cooked

 2 tsp chilli powder

 2 Tbsp fresh coriander, chopped

 2 Tbsp corn/potato starch
 120g or 1 cup breadcrumbs, divided

 Sea Salt, to taste

 Black pepper, to taste

 Olive/canola oil, if frying
 4 wholemeal burger or hotdog buns
 

Garnish

 Lettuce, or any leafy greens

 Tomato, finely sliced horizontally

 Cucumber, finely sliced

 Onion, finely sliced in rings

 

Dressing

 Vegan mayo 

 

Method

1. Soak kidney beans overnight or at least 4 hours. Cook until soft using pot over stove, slow cooker or pressure cooker. Roughly mash the beans with a potato masher or food processor, but do not mesh until smooth, it should be coarse to create some texture.

2. Mix in chilli powder, coriander, corn/potato starch and 3/4 of the breadcrumbs. Season to taste with salt and pepper. Mix until well combined.

3. Divide mixture into 4 equal size mould, shape into patties, and coat with the balanced breadcrumbs. Place into freezer for about 10 minutes to ensure patty keeps its shape when cooking.

4. Cook it:
☼ Using stove:
Heat frying pan with oil and cook each patty over gentle heat for about 3-5 minutes on each side until golden brown and warm though. Use two wooden spatulas for better control, if required. Repeat with other patties, using remaining oil. Keep the first batch warm in a low heat oven.

☼ Using Oven:

Preheat the oven to 190C / 180C(fan).  Evenly spread patties on a baking tray with parchment paper. Using a oven thermometer, ensure it is at the right temperature.  Pop them into the oven for about 20-25 minutes, turning once halftime, bake until golden brown.
 

☼ Using Airfryer:
Preheat the Airfryer to 180C for 3 minutes. Evenly spread patties in the fryer basket and slide the basket into the Airfryer. Set the timer to 20 minutes, turning once halftime, bake until golden brown.

5. Meanwhile, toast the sandwiches/buns a little if you like. Garnish, top with patty, then add the dressing or any sequence you like. Serve remaining garnish as side salad. Enjoy! 

Vegan Tuna Salad Sandwich

 

Wow, this vegan tuna is even better than the real tuna, amazing! Whoever came out with the idea of using chickpea as tuna is a genius! Can be served cold or hot, up to you. Best of all, this recipe is extremely high in fibre and protein, and low in fat, especially if you try out my Homemade Vegan Mayonnaise! This dish is great on its own as salad or as filling for whole wheat bread and croissant.



Serve 2
 

Ingredients

 100g dried garbanzo/chickpea beans, soaked overnight & cooked

 1 Tbsp vegan mayo
 1 Tbsp Japanese miso or 1 Tbsp nori/seaweed sheet
 1 tsp dijon or whole-grain mustard
 1 Tbsp red bell pepper, chopped
 1 Tbsp carrort, finely chopped
 ½ onion, finely chopped

 ½ rib celery, chopped
 1½ tsp parsley, finely chopped
 1½ tsp green/spring onions, finely chopped
 1½ tsp sweet pickle relish
 1 tsp lemon, juiced

Seasoning
 Pinch of sea salt or (½ tsp soy sauce or Braggs Liquid Aminos)
 Pinch of black pepper

Method

1. Mesh garbanzo beans using a mesher or food processor. Do not mesh until smooth, it should be coarse to create some texture.

2. Add vegan mayo and miso/nori to food processor. Pulse mixture until it is still chunky.

3. Transfer to a large bowl and mix the remaining ingredients throughly for 1 minute

4. Season with salt & pepper.

5. Place this spread over lettuce and garnish with colorful vegetables (e.g. cucumber, carrot). Or use as filling for whole wheat bread, croissant or wrap. Serve!


Chef's Notes
☼ Can be stored in airtight container in refrigerator up to 2 days.
 

Vegan Whole Wheat Pancake

 

 

We all know refined flour (all-purpose flour, wheat flour, bread flour) is not good for our health, read more. This 100% whole wheat pancakes are amazingly as fluffy as the usual pancakes that use refined flour. It not only tastes awesome, it has more nutrients and a delicious whole wheat flavor! Best of all, eggless!

 

Serve 2

Ingredients

Dry
1 cup (or 132g) whole wheat flour
1/2 tsp baking powder

1/4 tsp baking soda
Powdered Egg Replacer for 1 egg (follow instruction of product)

 

1 cup or 240ml buttermilk (refer to substitute below)

2 Tbsp canola oil or vegan butter
1 tsp vanilla essence

2 Tbsp brown sugar
1/2 tsp sea salt
2 Tbsp water
Water for Powered Egg replacer for 1 egg (follow instruction of product)

Canola oil or vegan butter for greasing pan

Method

1. Combine the milk and vinegar (buttermilk's substitute) and let the mixture incorporate. Set aside.

 

2. In a mixing bowl, mix together all the dry ingredients. Sift the flour mixture.

3. In another bowl, whisk together the oil/butter, sugar, salt. Add the milk and vinegar mixture, whisk until smooth.

 

4. Pour the liquid mixture into the dry ingredients  and fold lightly, then add the water. Stir together until just barely mixed. Be careful not to over mix, there should be alot of lumps. If the batter is too smooth, the pancakes will likely be tough and chewy instead of fluffy and light.

 

5. If the batter is too thick and puffy, add one tablespoon of water at a time, until you get the right consistency.

6. Heat up a nonstick pan with oil or butter over medium low heat. Pour small scoops of batter and use the scooper base to gently smooth the batter into a flatter circle. 

 

7. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes. Let them cook for another few minutes until golden brown on the other side, or until you take a peek underneath and see that the bottom is golden brown.

 

8. Remove from heat, serve with butter and/or maple syrup. Serve immediately!

 

Chef's Notes

☼ Buttermilk can be substituted with;-

    - 3/4 cup or 180ml (non-dairy) milk, I use soy.

    - 2 Tbsp white distilled vinegar or apple cider vinegar or lemon juice

 

☼ If you like some chocolate chips, sprinkle them onto the pancake right after you pour the batter into the pan. When you flip the pancake, the chips will be soft and melty.

 

Mayo-Mustard Potato Salad

This healthy and filling salad is perfect for pot lucks and picnics, easy to pack and bring out! Good alternative for side dish too.  

Serve 2

Ingredients

 600g potato (any colours)

Dressing
 1/2 Cup (90g) vegan mayonnaise
 2 tsp whole-grain mustard
 1 Tbsp Italian herb mix
 1 Tbsp parsley
 1/4 tsp sea salt
 1/4 tsp fresh black pepper

Method
1. Whisk all ingredients for dressing. Refrigerate.

2. Boil the potatoes in salted water until tender.

3. Let the potatoes cool until slightly hot. 

4. Pour chilled dressing into potato until well-mixed. Refrigerate if you prefer a cold dish or serve immediately if you like it warm.

Vegan Pinto Bean & Mushroom Patty Sandwich

 

Mushrooms are similar in taste and texture to meat when cooked, and this mushroom burger recipe may just surprise you with how tasty it is. While mushrooms provide plenty of flavor and texture, the addition of pinto beans makes this veggie burger recipe high in fibre and protein too. This mushroom burger recipe is both vegetarian and vegan as well as gluten-free.

Dietary: Vegetarian, Vegan.
Serve 3

Ingredients

 150g pinto beans, soaked

 5 stalk fresh shitake mushrooms, chopped

 1/4 onion, diced
 2 clove garlic, minced

 1 tsp cumin seeds
 Non-gmo canola oil

 Powered Egg Replacer for 1 egg (follow instruction of product) or 2 Tbsp corn/potato starch

Seasonings
 1 tsp parsley, chopped
 Pinch of sea salt and black pepper

Garnish
 Lettuce
 Cucumber
 Tomato
 Eggless mayonnaise

Method

1. Soak pinto beans overnight or at least 8 hours. Cook until soft using pot over stove, slow cooker or pressure cooker. Mash the beans with a potato masher, or process in a food processor.

2. Sautee the onions and garlic in oil until aromatic. Add the cumin seeds and mushrooms and cook for another 3 minutes.

3. Add the beans and cook until brown. 

4. Add egg replacer and seasonings, mix well.

5. Transfer mixture into a plate and shape into square or round patties. Pop into freezer for about 10 minutes to ensure patty keeps its shape when on the pan.

6. Heat pan with oil and cook each patty until done, about 3 minutes on each side. Use 2 wooden spatulas for better control.

7. Garnish with lettuce, cucumber, tomato and mayonnaise in sandwich or burger bun. Serve immediately! 

Pinto Beans