Recettes
15-Minute Momofuku Creamy Peanut Noodle Soup Recipe
This soup is designed to come together in about 15 minutes (or less!) and is packed with flavor from the Momofuku Noodle sauce packets. We recommend using either the Sweet and Spicy Chili or Tingly Chili Noodles—the coconut milk tones down the spice—but you can sub in any flavor you like. Ingredients You'll Need 4 cups vegetable broth 1 can coconut milk ¼ cup creamy peanut butter 2 tablespoons Momofuku Chili Crunch or agave 2 tablespoons fresh lime juice (1–2 limes) 2 tablespoons soy sauce 2 packs Momofuku Noodles (recommended: Sweet and Spicy or Tingly Chili) To garnish: 1 cup baby spinach Cilantro (optional) Scallions, sliced Momofuku Chili Crunch (optional) Instructions: Warm all the ingredients but the noodles in a large saucepan over medium heat. Stir in the sauce packets from the Momofuku Noodles, and bring the entire mixture to a simmer, stirring until everything is dissolved and the mixture is smooth. Taste your broth, and adjust the seasoning with more soy sauce or Momofuku Chili Crunch. When you are ready to serve, increase the heat and bring the mixture to a boil. Add the noodles and cook for 2 minutes. Remove from heat and ladle into bowls. Top with baby spinach, allowing it to wilt into the hot broth, plus cilantro and sliced scallions. Drizzle with Momofuku Chili Crunch, if desired. Source: Momofuku
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Cajun-Style Fettuccine Alfredo with Blackened Soy Curls Recipe
Get ready to turn up the heat on your next pasta night with this bold and comforting Cajun-Style Fettuccine Alfredo with Blackened Soy Curls. Creamy, smoky, and packed with Southern flair, this dish combines a rich, dairy-free Alfredo sauce with perfectly spiced, pan-seared soy curls that mimic blackened chicken — but completely plant-based. Whether you're craving something cozy or want to impress with a flavorful twist on a classic, this recipe delivers all the indulgence of comfort food with a spicy kick and a cruelty-free edge. Ideal for weeknight dinners or sharing with guests, this is one vegan pasta you’ll want to make again and again. Ingredients You'll Need: Blackened Chick’n: 1/2 (8 oz) bag Butler soy curls (about 2 1/2 cups) (Bulk option of Butler soy curls are also available) 1 teaspoon kosher salt 1 teaspoon onion powder 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1/2 teaspoon ground black pepper Fettuccine and Vegetables 1 pound fettuccine 2 tablespoons extra-virgin olive oil 1 pint cherry tomatoes 1 1/2 cups chopped red bell peppers (about 2 medium peppers) 1 1/2 cups chopped orange bell peppers (about 2 medium peppers) Cajun-Style Alfredo Sauce 1 1/4 cups raw cashews, soaked in hot water for 15 minutes 2 cups unflavored and unsweetened non-dairy milk 1/2 cup nutritional yeast 5 cloves garlic, peeled 2 teaspoons Cajun seasoning, plus more if desired For Garnish: Shredded or grated vegan parmesan Thinly sliced green onions Minced fresh parsley Instructions: Soak the soy curls in hot water for 8 to 10 minutes. Drain and thoroughly squeeze out the excess water through a fine-mesh sieve or cheesecloth. Meanwhile, cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Cook the fettuccine according to the package directions until al dente. Before draining, reserve one cup of the starchy cooking water. Drain the pasta, but do not rinse. To make the sauce, drain and rinse the cashews and place them in a high-powered blender along with the milk, nutritional yeast, garlic, and Cajun seasoning. Blend until very smooth. Set aside. For the salt and spices for the blackened chick’n into a large bowl. Using a fork or west, mix the seasonings well. Toss the soy curls in the seasonings and coat generously using your hands. To cook the vegetables, heat the olive oil and a sauté pan over high heat. You’ll know the oil is hot enough when it is shimmering and slides easily around the bottom of the pan. When the oil is hot, carefully add the tomatoes and cook for one minute without disturbing them. Stir gently and cook until the tomatoes begin to blister, 2 to 3 more minutes. Add the bell peppers and sauté until they’re softened, 5 to 7 minutes. Carefully remove the tomatoes and peppers from the pan with a slotted spoon and lower the heat to medium-high. Place the season soy curls in the pan and an even layer. Cook, giving them a good stir every 2 to 3 minutes until they look slightly crisped around the edges, 8 to 10 minutes. Reduced to low heat. Add the fettuccine, sauce, and tomatoes, and peppers to the pan with the soy curls, tossing to combine all the ingredients well. If the sauce seems too thick, add the reserved pasta water 1/4 cup at a time until the sauce reaches the desired consistency. Taste and add salt or more Cajun seasoning if needed. Serve immediately garnished with Parmesan, green onions, and parsley. Source: Sweet Simple Vegan
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Juicy Marbles Meaty Meat Chili and Baked Potato Party Recipe
You’ve heard of Taco Tuesdays, but did you hear about Tater Thursdays? Switch the good, old tortillas for some creamy, cozy baked potatoes and stuff them with delightfully spicy and savory Marbles chili. Mindfully curate an array of toppings, including but not limited to onions of all kinds (raw white, pickled red, finely sliced green), fresh coriander, yogurt or sour cream, creamy ripe avocados, fresh lime, different salsas, and grated cheese. While this meal can be a comforting dinner for one, it is also a great dinner party recipe to keep in your back pocket. This easy-to-prepare, interactive dinner will give your guests the freedom to build their perfect chili-loaded potato with desired toppings, and you'll be crowned the next hosting king or queen. Ingredients You'll Need: Marbles Chili 3 x Juicy Marbles Meaty Meat 2 red onions 5 cloves of garlic 2 tsp ground cumin 2 tsp chili flakes 3 tsp smoked paprika 3 tsp salt 4 tbsp tomato paste 800 g crushed tomatoes (2 x 400g can) 3 tbsp cocoa powder/60 g dark chocolate 1 tbsp brown sugar 330 ml lager beer 400 g beans (1 x 400g can) Juice of 1 lime Extras to serve the Chili with Baked potatoes (sweet or regular) Vegan yogurt or sour cream Pickled or fresh onions Coriander Green onion Avocado Fresh lime Vegan grated cheese Instructions Cut Juicy Marbles Meaty meat into 2x2 cm chunks. Heat 2 tbsp olive oil in a pan. Cook Meaty meat chunks in batches, and do not overcrowd the pan to ensure nice browning. Remove from the pan and put aside. Season with salt and pepper while cooking. In a pot, heat 2 olive oil. Add finely diced onion and cook for 4-5 minutes before adding pressed garlic. Cook for 2 minutes, making sure that the garlic doesn’t burn. Add 2 tsp ground cumin, 2 tsp chili flakes, 3 tsp smoked paprika, and cook for 2-3 minutes to bloom the spices. Add 4 tbsp tomato paste and let it caramelize for 3-4 minutes until dark red. Deglaze the pan with 330 ml lager beer, scraping the bottom of the pot. Add crushed tomatoes, mix well, and season with 3 tsp salt and 1 tbsp brown sugar. Add 3 tbsp cocoa powder/60 g dark chocolate for a deeper and richer flavor. Transfer Meaty meat chunks into the sauce and cook for 30-40 minutes, mixing every couple of minutes to prevent burning on the bottom. When the Chili is cooked, add 1 can of drained and rinsed beans, as well as juice and zest of 1 lime. Taste and adjust the seasoning. Serve spooned over baked potatoes with toppings of your choice.
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Vegan Ramen with Yo! Poached Egg Recipe
This vegan ramen recipe brings together the soul-warming comfort of ramen with a creative twist—a vegan poached egg that mimics the creamy texture of its traditional counterpart. Whether you're a longtime vegan or simply looking to explore plant-based alternatives, this dish promises to satisfy your taste buds and leave you craving more. This combines a savory broth, slurp-worthy noodles, and a vegan poached egg that's as beautiful as it is delicious! Get creative with your toppings, it's your dish after all! Ingredients You'll Need: Broth: Thumb-sized piece of ginger 4-inch piece of kombu seaweed 0.4 gallons of water 0.9 ounce dried shiitake mushrooms 3 tbsp soy sauce Additional Ingredients: 7 ounces firm tofu, cut into chunky cubes 1 tbsp corn starch 1 tbsp sunflower oil 3.5 ounces ramen noodles 1 head pak choi, quartered 2 spring onions, finely sliced (white and green parts separated) 25g mixed beansprouts (basil, sunflower, broccoli) 2 radishes, thinly sliced 1 tbsp fried garlic 2 Yo! Poached Eggs Sesame oil, coriander leaves, crushed peanuts, crumbled nori or dried chili, Yo Egg proprietary black salt mix (for enhanced flavour) 1/2 cup soy sauce (for marinating) Instructions: Marinate the Poached Eggs: Submerge the Yo! Poached Eggs in 1/2 cup of soy sauce for an hour. Prepare the Broth: In a large saucepan, combine water, ginger, kombu seaweed, dried shiitake mushrooms, and soy sauce. Bring to a gentle simmer, cover, and let cook for 50 minutes. Cook the Tofu: Coat tofu cubes in corn starch. Heat sunflower oil in a frying pan and fry tofu until golden on each side. Noodle Time: Cook ramen noodles one minute less than the package instructions. Drain, keeping some cooking water. Assemble the Bowls: Pour cooked broth into two bowls. Add pak choi and white parts of spring onions. Reheat for 1-2 minutes. Add the Goodies: Add noodles, tofu, beansprouts, green spring onions, radish slices, and a drizzle of sesame oil to each bowl. Add other toppings as desired. Finish with a Yo! Touch: Drain and halve the marinated eggs, season with Yo Egg proprietary black salt mix , and place into bowls. Serve and Enjoy!
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Vegan Nachos with Fig Salami and Cashew Dip Recipe
Today’s recipe is vegan nachos made with fig salami with paprika, and cashew dip; a Mexican-inspired recipe with flavors from the Mediterranean and the Caribbean. These vegan nachos are a crowd-pleaser and the perfect easy appetizer idea. Ingredients You'll Need: Hellenic Farms Fig Salami with Paprika Plant-Based Beef Crumbles Cashew Cheese Dip Chopped Tomato Chopped Onions Chopped Peppers Double Roasted Tomato Salsa Avocado Slices Plantain Tostones or Tortilla Chips Instructions: Sauté the veggies, vegan crumble, and fig salami in some Yiayia and Friends Extra Virgin Olive Oil. Combine and arrange the plantain tostones (or tortilla chips) All those ingredients are on top of a bed of plantain tostones with lime, and cassava tostones with salt. Credit: Spoonabilities recipes with a few of our own additions.
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Pumpkin Cauliflower Soup Recipe
Dive into the cozy embrace of autumn flavors any time of the year with this Vegan Pumpkin Cauliflower Soup, a creamy, dreamy concoction that's as nutritious as it is delicious. This heartwarming recipe takes the best of seasonal produce and pairs it with the luxurious creaminess of Milkadamia macadamia milk, creating a soup that's not only vegan and gluten-free but also incredibly satisfying. Crafted with a blend of rich pumpkin and tender cauliflower, this soup is a celebration of fall flavors that can be enjoyed year-round. The secret ingredient, Milkadamia, adds a subtle nuttiness and velvety texture that elevates the soup to new heights of deliciousness. It's an ideal recipe for those seeking a comforting meal that doesn't compromise on health or flavor. Plus, it's incredibly easy to make, requiring just a few simple ingredients and some basic kitchen skills. This Vegan Pumpkin Cauliflower Soup is perfect for meal prep, cozy weeknight dinners, or impressing your guests at any gathering. It's packed with vitamins, antioxidants, and fiber, making it as good for your body as it is for your taste buds. Follow this recipe to create a bowl of creamy, comforting soup that will become a staple in your kitchen. Let's get cooking and blend our way to a creamy, dreamy, dairy-free delight that's bound to become your new favorite! Ingredients You'll Need: 1 c. Milkadamia Unsweetened Macadamia Milk 1 tbsp. macadamia oil 1 yellow onion peeled and diced 4 large carrots peeled and chopped 1 head of cauliflower chopped ¾ cup unsweetened pumpkin puree 1 32 oz carton of veggie broth (4 c.) ½ tsp. pepper 1 ½ tsp. salt Fresh sage for garnishing Pumpkin seeds for garnishing Coconut cream for garnishing Instructions: In a soup pot, sauté onion in olive oil until translucent. Add the carrots, cauliflower and veggie broth. Bring to a boil then reduce heat to medium and cook for 20 minutes. Next, blend the soup in your blender or use an immersion blender. Blend until smooth. If you used a regular blender, pour the soup back into the pot. Stir in the pumpkin puree and macadamia Unsweetened Add in the salt and pepper. Heat for another 5 minutes until heated all the way through. Serve and garnish with pumpkin seeds, fresh sage and coconut cream. Enjoy! Credit: Milkadamia.
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Field Roast Hazelnut & Cranberry Roast with Apple Cranberry Sauce and Honeycrisp Salad Recipe
This special Field Roast Hazelnut Cranberry Roast En Croute, stuffed with Smoked Apple Sage Sausages and roasted hazelnuts, gets a sweet note from candied ginger and cranberries. It’s wrapped up in a flaky puff pastry and baked until golden brown. It’s paired here with a quick spiced apple cranberry sauce and a salad of honey crisp apples and walnuts dressed with honey orange vinaigrette. Recipe from Field Roast. Ingredients You'll Need: Apple Cranberry Sauce ¼ cup shallots, finely diced 12 oz. fresh cranberries (about 3½ cups) 1 Granny Smith apple, peeled, cored and cut into ½ “cubes ¾ cup white sugar 2 large oranges, zested and juiced (about 1 cup) 2 tsp. fresh ginger, finely grated ¼ tsp. ground cinnamon Pinch ground clove Honey Orange Vinaigrette ¼ cup apple cider vinegar 1 tbsp. grainy mustard ¼ cup fresh squeezed orange juice 1 tsp. orange zest 1 tbsp. honey 2 tbsp. olive oil Pinch cinnamon ¼ tsp. sea salt ¼ tsp. freshly ground black pepper 2 lb. Hazelnut & Cranberry Plant-Based Roast (thawed for 24 hours in the refrigerator) 1 large leaf lettuce, torn into bite sized pieces (about 8 cups) 2 honey crisp apples, cored and thinly sliced 3 stalks celery, sliced ¼ “thick ½ cup walnuts Instructions: For the apple cranberry sauce, place the shallots, cranberries, diced apple, sugar, orange zest, juice, fresh ginger, cinnamon and clove in a saucepan and slowly bring to a simmer, stirring occasionally. Turn heat down to medium-low and simmer gently for 10 to 12 minutes until cranberries and apples break down and become saucy and thick. Allow to cool before serving. To make the honey orange vinaigrette, whisk together the apple cider vinegar, grainy mustard, orange juice, zest, honey, olive oil, cinnamon, salt and pepper. Set aside. To cook the Field Roast Hazelnut and Cranberry Plant-Based Roast heat the oven to 400°F. Remove the packaging and place roast on a parchment paper lined baking sheet. Drape roast loosely with foil. Bake on the center rack for 45 minutes. Remove foil and continue baking for 15 minutes until internal temperature is 165°F and pastry is golden brown. Let roast rest for 15 minutes before slicing with a serrated knife. To assemble the salad, place the lettuce on a large serving platter, scatter on the apple slices, celery and walnuts. To serve, drizzle with the honey orange vinaigrette. Platter up thick slices of the hazelnut cranberry roast and let people help themselves to the apple cranberry sauce and salad.
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