Scrumptious vegan recipes, all things crafty & lovely.
Vibrant beetroot fried rice—diced beets stir-fried with cooked rice and light spices. This versatile recipe is easy to tweak with your choice of additional vegetables and protein to make a delicious meal. What I love about this dish is the vibrant pink colour that the beetroot infuses into the rice. To balance the natural sweetness,…
Pickled Eggplant or Aubergine, also known as ‘Achar Brinjel’ in Mauritian cuisine, is one of the best ways to eat eggplant. Sliced eggplant, salted then blanched, mixed with warming spices—like turmeric and fenugreek—and stored under oil. This eggplant pickle recipe is inspired from the Mauritian style pickle with my own take on the method and…
Delicious slices of tofu marinated in turmeric with a hint of black pepper, coated in lightly spiced batter. Crispy battered tofu can be enjoyed on its own as an appetiser, or accompanied with other side dishes as part of a meal. Tofu fried in batter is a dish that I make every now and then….
Delicious vegan buckwheat crepes filled with lightly spiced potato and lentil samosa filling. Gluten-free savoury crepes that are great for brunch, lunch or a light summery dinner. Buckwheat flour is quite amazing. It’s gluten-free despite its misleading name that might suggest it contains ‘wheat’. It has higher protein content that most starch-based gluten-free flours which…
Creamy One-pot Vegan Pasta Chowder with nutritious red lentil and coconut milk broth. Crispy tofu or roasted chickpea toppings are optional and add extra protein, texture and flavour to this easy comforting pasta dish. Just like the rest of the world whole for the past few weeks, we’ve been cooking mostly from our pantry while…
Homemade vegan baked beans with a spicy spin on the flavours—a very versatile recipe that you can tweak to your liking. It’s easily made in a pressure cooker, Instant Pot or stovetop. I grew up being accustomed to the British style baked beans like Heinz Beans. The first time I came to Canada and tried…
Delicious soft stuffed paratha or roti flatbread filled with lightly spiced caramelized Spanish Sweet Onions, then cooked on a griddle until golden and slightly crisp. This post is sponsored by Idaho-Eastern Oregon Spanish Sweet Onions. For full disclosure, please read below at the end of the post. We’ve partnered with Idaho-Eastern Oregon Spanish Sweet Onions…
English | Cliquez ici pour la version française Rich delicious vegan Sticky Date Pudding, mostly sweetened with gorgeous Medjool dates, has just the right amount of sweetness while staying true to the original Sticky Toffee Pudding. Copiously doused in velvety warm toffee sauce, this exquisitely sticky and satisfyingly dense classic holiday dessert is probably one…
Vegan gluten-free quiche uses stripetti squash or spaghetti squash as an encasing for the filling. It’s lighter than traditional quiche, low in carb, eggless and dairy-free with no compromise on the texture, yet very filling and satisfying. This crustless quiche is just delicious! Autumn around here is the time for pumpkins and squashes of various…
Easy vegan Marble Bundt Cake with a zesty kick for a delightful chocolate and orange flavour combo, simply delicious! This recipe results in a moist marble cake that looks pretty amazing baked in a bundt pan. Top with the glazing of your choice for variation. Vanilla and chocolate more often make a traditional marble cake,…