8 Simple, Nutritious and Delicious Vegan Recipes

Simple, Nutritious and Delicious Vegan Recipes

Welcome to Call Me Crunchy! I’m Alix, a hippie mama sharing simple ways to eat healthy food at home without sacrificing your time, money and sanity! I am an Independent Representative for Wildtree; an amazing organic food company based in Rhode Island. I get to help others make healthy meals at home while making money to pay our grocery bill. Pretty good gig, right?

Disclosure: This post contains affiliate links. It is the same price for you but I get a small compensation for recommending my favorite products.

The past three years have been so much fun AND I’m close to earning a trip to Panama! Woohoo! Yes, money and rewards are great but the best part of my job is meeting new people. I’ve made friends all across the country while simultaneously getting more involved with my local community. It’s been life-changing, friends! I have found my people. Learn more about my experience with Wildtree and my trip to Home Office in RI!

Anyways, I love Wildtree but they don’t have a Vegan bundle yet and I had customers asking so…I made my own! This bundle includes six of my favorite Wildtree staples that are MUST HAVES for any veggie-lover! Whether you are a full-time vegan or just looking for Meatless Monday recipes, these will not disappoint. I have included eight recipes below that are vegan, however, there are many different types of recipes to choose from on the Wildtree Meals app.

Use my code (N3T8F) to get $5 off your first Wildtree Meals grocery order while also earning 10% credit back. Sweet deal, huh?

If you’d like to order, you can do so through my website or the Wildtree Meals app. Here are the Wildtree items I recommend for these recipes:

  • Garlic & Herb Blend
  • Fajita Seasoning
  • Ethiopian Spice Blend
  • Rancher Steak Rub
  • Garlic Galore Seasoning
  • Pacific Fusion Sauce

I recommend adding on the Vegetable Bouillon Soup Base unless you have homemade broth stocked up in the freezer like I do. I also suggest getting the Natural or Roasted Garlic Grapeseed Oil to try. Personally, I love the garlic!

Simple, nutritious and delicious vegan recipes!

Then, once your Wildtree groceries arrive, you can come back here to view the recipes OR create a Wildtree Meals account and them save them to your meal plan. From there, the app will create a grocery list for you! The app is free to use. You just pay for any Wildtree items you would like to purchase.

VEGAN RECIPES

Click the name of the recipe to see cook time, servings, and nutritional facts.

Rainbow Vegetable Kabobs

Rainbow Vegetable KabobsINGREDIENTS
12 grape tomatoes
1 red bell pepper cut into 12 pieces
1 orange bell pepper cut into 12 pieces
1/2 yellow squash cut into half moons
1 orange bell pepper cut into 12 pieces
1/2 zucchini cut into half moons
1 red onion cut into wedges
2 tablespoons Basil Pesto Grapeseed Oil
2 teaspoons Garlic & Herb Blend
1/2 teaspoon Rancher Steak Rub
DIRECTIONS
Toss all ingredients together in a bowl. Skewer vegetables onto 12 skewers in the order they are listed. Preheat grill or grill pan to medium high. Add the skewers to the grill and cook for about 4 minutes on each side, or until vegetables are charred and tender.

 

Ethiopian Stew

Ethiopian Stew
INGREDIENTS
1 1/2 cups red lentils
2 sweet potatoes peeled and diced
2 celery stalks chopped
1 yellow onion diced
1 can no salt added diced tomatoes
8 tablespoons tomato paste
8 teaspoons Vegetable Bouillon Soup Base
2 tablespoons Ethiopian Spice Blend
4 cups water
DIRECTIONS
1. Add all ingredients except water to a freezer bag and seal. Squeeze bag to combine ingredients. Freeze and save for a busy night.
2. Thaw freezer bag completely before emptying into a slow cooker. Add water to slow cooker, stir to combine, and cook on low for 7-8 hours. Serve hot.

 

Tofu & Broccoli Quinoa Bowl

Tofu & Broccoli Quinoa Bowl

INGREDIENTS
1 cup dry quinoa
2 cups water
1 (14 ounce) package extra firm tofu
3 tablespoons cornstarch
3 tablespoons Organic Coconut Oil divided
8 ounces broccoli florets
1/4 red onion sliced
1/4 cup Pacific Fusion Sauce
1 tablespoon sesame seeds
2 scallions sliced
DIRECTIONS
1. Prepare quinoa according to package directions.
2. Drain water from tofu. Place tofu on a paper towel-lined plate and pat dry, pressing slightly to release some of the liquid. Slice tofu into 1-inch cubes. Coat tofu in cornstarch.
3. Heat 2 tablespoons Organic Coconut Oil in a 12-inch nonstick skillet over medium heat. Add tofu; cook until browned on all sides. Remove from pan.
4. Add remaining 1 tablespoon Organic Coconut Oil to the now empty skillet. Add broccoli and saute for 5 minutes. Add red onion and saute for 5 minutes more or until vegetables are tender.
5. Return tofu back to skillet along with Pacific Fusion Sauce and toss to coat tofu and vegetables in sauce. Serve stir-fry over quinoa and garnish with sesame seeds and scallions.

 

Vegetable Fajita Soup

Vegetable Fajita SoupINGREDIENTS
2 bell peppers thinly sliced
1 yellow onion thinly sliced
1 can corn drained
1 can diced tomatoes
1 chipotle pepper in adobo sauce finely diced
2 teaspoons Garlic & Herb Blend
1 tablespoon Fajita Seasoning
4 cups low-sodium vegetable stock
DIRECTIONS
Place all ingredients in a slow cooker. Cook on low for 4-6 hours. Serve with shredded cheese and scallions of desired.

 

Ethiopian Carrot Ginger Soup

Ethiopian Carrot Ginger SoupINGREDIENTS
2 tablespoons Organic Coconut Oil
1 large yellow onion chopped
4 tablespoons peeled and minced ginger
4 cloves garlic minced
4 teaspoons Ethiopian Spice Blend
12 carrots peeled and cut into 1/2-inch pieces
2 cans lite coconut milk
4 teaspoons Vegetable Bouillon Soup Base
1/2 lemon juiced
DIRECTIONS
1. Heat Organic Coconut Oil in a large saucepan over medium-high heat. Add the onions and saute until translucent.
2. Add the ginger, garlic, and Ethiopian Spice Blend; stir and cook for 1 minute. Add the carrots and saute for 3 minutes.
3. Add the coconut milk and Vegetable Bouillon Soup Base and bring to a boil. Reduce heat to a simmer and cook for 20 minutes until the carrots are tender.
4. Puree soup with an immersion blender or standard blender (Use caution – the soup will be HOT. If using a standard blender, place a wet cloth over the opening instead of the lid). If soup is too thick, add extra broth or coconut milk. Add the lemon juice and serve hot.

 

Moroccan Inspired Quinoa

Morrocan Inspired QuinoaINGREDIENTS
1 cup dry quinoa
1/2 cup chopped dried apricots
1/2 cup chopped raisins
1 cup water
1 cup apple juice
1 tablespoon Vegetable Bouillon Soup Base
1 tablespoon Garlic Galore Seasoning Blend
1/4 cup pistachios chopped
1/4 cup cilantro chopped
DIRECTIONS
Bring all ingredients except pistachios and cilantro to boil in a medium sauce pan. Reduce heat, cover, and simmer for 20 minutes or until quinoa is tender. Remove from heat, let stand for 5 minutes, and fluff with a fork. Top with pistachios and cilantro and serve hot.

 

Spiced Cauliflower Soup

Spiced Cauliflower SoupINGREDIENTS
1 tablespoon Natural Grapeseed Oil
2 yellow onions diced
5 teaspoons Fajita Seasoning
1 teaspoon turmeric
1/2 teaspoon Rancher Steak Rub
4 cloves garlic minced
4 1/2 cups low-sodium vegetable stock
1 head cauliflower cut into florets
1 cup coconut milk
2 tablespoons dill for garnish
DIRECTIONS
Heat Natural Grapeseed Oil in a large pot over medium heat. Add the onion, Fajita Seasoning, turmeric, and Rancher Steak Rub. Saute for 10 minutes. Add garlic and saute 1 minute more. Add the vegetable broth and cauliflower. Bring to a boil and simmer for 15 minutes or until cauliflower is tender. Transfer to a blender, working in batches if necessary, and puree until smooth. Return soup to the pot and stir in coconut milk. Season with salt if desired. Garnish with fresh dill.

 

 

Tofu Lettuce Wraps

Tofu Lettuce WrapsINGREDIENTS
1 (14 ounce) package extra firm tofu
1/3 cup Pacific Fusion Sauce
2 tablespoons Organic Coconut Oil divided
2 cloves garlic
1 1/2 cups instant brown rice
3 teaspoons Vegetable Bouillon Soup Base
1 1/2 cups water
1 teaspoon sesame oil
1/4 cup chopped cilantro
2 (3.5 ounce) packages shiitake mushrooms sliced
1/2 cup shredded carrots
3 scallions sliced
12 leaves bibb lettuce
DIRECTIONS
1. Drain water from tofu. Place tofu on a paper towel-lined plate and pat dry, pressing lightly to release some of the liquid. Mash tofu in a bowl with a potato masher. Add Pacific Fusion Sauce and toss to coat the tofu; set aside.
2. Heat 1 tablespoon Organic Coconut Oil in a medium saucepan over medium heat. Add garlic and rice and saute for 2 minutes.
3. Stir in Vegetable Bouillon Soup Base, water, and sesame oil. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes or until rice is tender and liquid is absorbed; stir in cilantro. Cover to keep warm.
4. While rice is cooking, heat remaining 1 tablespoon Organic Coconut Oil in a 12-inch nonstick skillet over medium heat. Add mushrooms and saute for about 7-10 minutes or until starting to brown.
5. Add tofu and saute for 5-10 minutes or until heated through; stir in carrots and scallions.
6. Serve tofu mixture in lettuce cups with rice on the side.

 

If you’d like to find more recipes, vegan or not, go to wildtreemeals.com/alixkalfin or download the Wildtree Meals app.

 

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