Category Archives: Recipes

8 Simple Summer Recipes

Who doesn’t love summer? The long, cold winter is finally over, plants are in full bloom, and you generally just feel better all around now that you can actually go outside and see the sun.

But, there is one downside to summer: it gets hot.

I know, I know, when you’re coming out of a winter that got down to -40, hot weather is something of a salvation. But! When it’s hot out, you won’t want to turn on the oven and make your place even hotter. And, let’s be honest, there’s only so many days in a row you can BBQ before you get sick of it. (Especially the clean up)

So, in a bid to save your electric bill and your BBQ, here is a list of 8 simple, no-cook summer recipes to get you through the days when you just cannot eat a burger.

 

1 Nice-Cream

While technically nice-cream isn’t a ‘meal’, it is no-cook, also, who’s gonna complain about a new way to make ice cream?

This nice-cream is super simple to make. All you really need is some frozen bananas, some Silk (or other non-dairy milk), and a blender. If you don’t want it to taste like bananas, you can throw other stuff in the blender as well. (I’ve tried frozen cherries, and cocoa powder with chocolate Silk, but really pretty much any frozen berry you’d want would probably work)

Once you have all your ingredients, toss them all into the blender at the same time, and blend until its maybe Slushy consistency. Don’t worry if you over-blend it. If it gets too runny, then just call it a smoothies.

And boom! That’s it.

Told you these were simple!

 

2 Chickpea Salad Sandwich

AterImber.com - The Veg Life - Vegna Tips - 8 Simple No-Cook Summer Recipes - Chickpea Salad Sandwich - vegan, vegan food, what vegans eat, food blogger, vegan blogger, food reviewer, recipes, simple recipes

I know I might be late to the game with this, but I recently discovered that chickpea salad sandwiches are actually pretty good – and this is coming from someone who doesn’t really like chickpeas! (Unless they’re in roasted red pepper hummus form)

I also learned that chickpeas in a can don’t have to be cooked before eating (but you should still rinse them), which is great in the summer because then you won’t even have to turn the stove on!

Another nice thing with not only this recipe, but with a lot of summer recipes, is that since they’re all meant to be eaten cold, you can make a lot on one day, and then just eat them directly out of the fridge for a few days after. No-cook weeks are awesome not only because they won’t heat your house when it’s already hot, but they also save you a lot of time!

Most meal prep takes about an hour, but if you don’t have to cook every single day, that’s an extra hour you’re gaining back to do one of the other millions of things I’m sure you’re ‘getting around to’.

Okay, so to make chickpea salad, you can actually do pretty much whatever you like (again, it’s food, which means it’s based on your tastes), but this is the way I like it:

  • 1 can of chickpeas
  • 1 tsp lemon juice
  • ½ tsp of Paprika (about)
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tsp Dill
  • 1 Tbsp vegan mayo (optional)

Once you have all the ingredients, then all you have to do is smash the chickpeas with whatever masher you’d like – you can use an actual potato masher, or a fork, or a hammer, whatever way you like smashing your chickpeas – and smash them up so there are a lot of bits and halves, but also be sure to leave in some whole ones. This gives it a better texture.

Once all the chickpeas are somewhat smashed, add all the other ingredients to the bowl and mix until it’s all pretty much evenly distributed. You can then either eat it right away, or (depending on how long it took you to smash the chickpeas), throw it in the fridge until it gets cold again, then you can put it on a sandwich.

You can also add other things like lettuce or spinach to the sandwich to make it a little more filling. Or you could over-fill the sandwich so there’s a lot of chickpeas in it. When I make them, I use about 2-3 Tbsp of the chickpea mix per sandwich.

Or, you could go even simpler and just eat the chickpea mix right out of a bowl and skip the sandwich making all together.

AterImber.com - The Veg Life - Vegna Tips - 8 Simple No-Cook Summer Recipes - Chickpea Salad - vegan, vegan food, what vegans eat, food blogger, vegan blogger, food reviewer, recipes, simple recipes

 

  1. Cucumber Noodles

AterImber.com - The Veg Life - Vegna Tips - 8 Simple No-Cook Summer Recipes - Cucumber Noodles Spiralized - vegan, vegan food, what vegans eat, food blogger, vegan blogger, food reviewer, recipes, simple recipes

I know cucumber noodles are pretty big in the raw vegan community, and they have all kinds of inventive dressings, sauces and ways you can dress up these bad boys, but I like mine kept simple, with just a little salt and pepper.

You could try one of the thousands of sauces that are out there, but sometimes you just need something simple to hit the spot. I mostly make cucumber noodles when I want to eat cucumber slices, but want to make them ‘fancy’.

You can achieve the ‘noodle’ like strands with the cucumbers by either running it through a Spiralizer, hand-cutting them thinly, or I believe a mandolin would work, as well.

The first time I tried cucumber noodles, I actually hand-cut them. They didn’t look nearly as appetizing as the above noodles, though they still tasted good! It was still just cucumber after all.

AterImber.com - The Veg Life - Vegna Tips - 8 Simple No-Cook Summer Recipes - Cucumber Noodles Handcut - vegan, vegan food, what vegans eat, food blogger, vegan blogger, food reviewer, recipes, simple recipes

See? Not the prettiest, but taste was on point! (Minus the pesto)

 

  1. Salad

AterImber.com - The Veg Life - Vegna Tips - 8 Simple No-Cook Summer Recipes - Lettuce Salad - vegan, vegan food, what vegans eat, food blogger, vegan blogger, food reviewer, recipes, simple recipes

You know, for as bad of a wrap salads get (no pun intended), they are actually quite a handy meal. You can basically throw together anything in a bowl and call it a salad. Fruits, vegetables, beans, pasta – there are like a million different ‘salad’ recipes possible.

Which is great, because many of them only require you to chop up a few things and mix them in a bowl. You can’t get much simpler than that! And, what’s more, is once you have the salad done, you can use it in other meals, too. For example, instead of just eating a salad in a bowl, if you throw it in a tortilla, now you’ve got yourself a salad wrap!

AterImber.com - The Veg Life - Vegna Tips - 8 Simple No-Cook Summer Recipes - Caesar Salad Wrap Homemade - vegan, vegan food, what vegans eat, food blogger, vegan blogger, food reviewer, recipes, simple recipes

This will of course depend on what kind of salad you’re gonna make. While I’m not trying to limit your salad creations, I just don’t think a fruit salad wrap would work. But you do you.

For a lettuce salad, I always start with the same basics

  • Lettuce
  • Cucumber
  • Bell Pepper
  • Hemp Hearts
  • Nooch/Cheese Shreds

Then from here, you can dress it up however you want! Sometimes I’ll add black salt to give it an ‘egg-y’ taste, or you can add bacon bits (No Name Bacon Bits are vegan!), dill, vegan mayo, and lemon juice to make a ranch/Caesar style dressing.

Or if it’s not astronomically hot, and you don’t mind turning on a burner, you could cook up some chick’n nuggets/strips and add those to your salad to turn it into a chick’n salad.

Or, you could make pasta salad, instead. For pasta salad, I usually add peas, bell pepper and celery to the noodles (either macaroni or Scoobi-Doo shapes are the best for pasta salad), and then for the dressing, I add: white vinegar, yellow/French’s mustard (optional), salt, pepper, garlic powder, onion (either powder or very small cubes), nooch (optional), and vegan mayo (also optional). Then you mix it together and let it cool in the fridge, or you could be one of those freaks who eat it when it’s still a little bit warm.

I love making pasta salad in the summer, not only because it’s super easy, but because it takes just as much effort to make a little bit of it as it does to make a lot. So I can usually make a big ‘batch’ of it, and then throw it in the fridge and eat it all week!

Also, same as lettuce salad, you could get a little creative and make a pasta salad wrap, or use leftovers in a warm pasta dish (I’ve turned left over pasta salad into mac n cheese) if you make it at the tail-end of summer. And, assuming it would last long enough you need to turn it into something else.

 

  1. Avocado Toast

I’ll be honest, I haven’t actually made avocado toast all that much, since I’m not that big of a fan of how avocados taste. I don’t know what it is, but it’s just not really my bag.

That said, I have been trying to force myself to eat them more often (which isn’t hard when you’re starting at ‘never’), because I know they’re super good for you. So, with that in mind, I’ve only made avocado toast twice, but both times I didn’t feel the need to immediately vomit, so I’m taking that as a good sign.

AterImber.com - The Veg Life - Product Review - Avocado Toast - VeganEgg - Vegan Food

This is the first way I tried it. I made some VeganEgg scrambled eggs, and then put some avocado slices on top of toast with a little bit of salt and pepper on top.

This… it tasted good, but as my first time trying avocado toast, with the giant pile of egg, it was too much of a not-that-great-texture in my mouth at once. I didn’t spit it out, but it was waaay too mushy for my liking. I did however finish it.

Some time after this, I had discovered I could eat at this place called Chipotle, so I went on a bit of a Chipotle kick, and decided to always get guac ‘on the side’, so I could continue to test the avocado waters. I wouldn’t eat the whole container of the guac (partly because Chipotle is super filling, and partly because I still wasn’t too into the taste), but my friend was more than happy to help me out. (This was pre-COVID, when sharing was still a thing we were allowed to do)

After that week of basically eating Chipotle straight, I didn’t eat avocado again until this year (2021), when I tried my hand at avocado toast again.

AterImber.com - The Veg Life - Vegna Tips - 8 Simple No-Cook Summer Recipes - Avocado Toast Smushed - vegan, vegan food, what vegans eat, food blogger, vegan blogger, food reviewer, recipes, simple recipes

This time around, I figured since I liked chickpea salad, if I made it ‘taste like summer’, I’d probably enjoy it more. Which, I don’t know if that’s why I liked it, or if my body had just gotten more used to eating avocados, but this time when I ate it, it wasn’t that bad. (Which was good, because I had another avocado in the fridge)

For this avo toast, I put salt, pepper, black salt (for the ‘egg-y’ tasty), a slice of PC Vegan Swiss Slices (side note: PC has come out with a whole line of new vegan products in Canada, which is awesome!), and smushed half an avocado on top, to which I mixed in some lemon juice, garlic powder, a smidge of paprika and dill.

Again, I don’t know if I liked this one more because I’m more used to eating avocados, or if it’s because I used less of it, but the second one I definitely wouldn’t mind eating more often. (… Which I realize isn’t that great of a selling point on a recipe, but hey, you’re here for honest opinions anyway, right? If you want awesome vegan recipes, go check out HotforFood)

 

  1. Cheese and Tomato Sandwich

AterImber.com - The Veg Life - Vegan Tips - 8 Simple No Cook Summer Recipes - Cheese and Tomato Sandwich - vegan, vegan food, what vegans eat, summer recipes, recipes, food, food blogger

This one is probably the easiest recipe in this post. You literally take a slice of cheese, and a slice of tomato (or two) and add them to bread. Boom, done.

If you’re feeling adventurous, you can add some vegan mayo, and/or salt and pepper.

 

  1. Snack Plates

Like salads, snack plates are awesome, because you can basically make them whatever you want to eat.

AterImber.com - The Veg Life - Vegna Tips - 8 Simple No-Cook Summer Recipes - Snack Plate - vegan, vegan food, what vegans eat, food blogger, vegan blogger, food reviewer, recipes, simple recipes

In summer especially, snack plates are great, because you can cut up a bunch of fruit and/or veggies, and then just mix and match them onto 1 plate, whip up a quick dip, and boom lunch is done.

I eat snack plates all the time and love them. Mine usually consist of: cucumber, green pepper, broccoli (or cauliflower), carrots and dip. But you can add whatever you want to them, really. It all depends on what you like to eat, and what you have. Sometimes, I’ll swap out one of the veggies for crackers and cheese, or some frozen nuggets or something. Or you could do a fruit mix with watermelon, strawberries, grapes, golden berries, etc.

AterImber.com - The Veg Life - Vegna Tips - 8 Simple No-Cook Summer Recipes - Snack Plate 2 - vegan, vegan food, what vegans eat, food blogger, vegan blogger, food reviewer, recipes, simple recipes

Or, you could do little lunch meat + cheese sliders and cut up veggies. Or meatballs, mozzarella sticks, and crackers, or… pretty much you want to center your snack plate around whatever your dip is. As long as all the foods you choose pair well with the dip, they can go on the same plate.

The possibilities are literally endless!

And there you have it! Hopefully this small list of summer recipes has inspired you to create your own no-cook recipes. It’s really not that hard! Most veggies are great to eat cold, and all it takes is (usually) a little bit of creative thinking, and usually a tortilla to make a kick-ass, cold meal.

Do you have any favourite no-cook summer meals? Are you going to try any from this list? Let me know in the comments!


Like this post? Check out more here!

Buffalo Seitan Wings

Y’know, I’d never had ‘real’ buffalo wings before I went vegan, so I was a little hesitant about making these, but I actually enjoyed them. Also, my best friend (not vegan) says this is ‘amazing’. She loves seitan though, so she might be a bit biased.

If the buffalo sauce isn’t spicy enough for you, you can always add more hot sauce. Or, if it’s too spicy, add more ketchup. I’m just a wimp when it comes to spicy things so this is spicy for me.

AterImber.com - Vegan Buffalo Seitan Chick'N Wing Recipe

Chick’N Seitan

Coconut Oil

2C Flour

Spices: 1tsp

  • S+P
  • Garlic Powder
  • Onion Powder
  • Oregano
  • Basil
  • Parsley

2 Egg Replacers

A Splash of Silk

Buffalo Sauce:

  • 3Tbsp Franks Red Hot Sauce
  • 3Tbsp Ketchup

 

Directions:

  1. Add the flour and spices to a bowl, mix together until combined.
  2. Mix up the Egg Replacer in a separate bowl and add a splash of milk to make it more liquid-y (I use the Bob’s Red Mill Egg Replacer so using the milk helps make the consistency more liquid-y)
  3. Take the seitan wings and coat first in egg and then in the flour. Do this until all wings are coated.
  4. Get a pan and heat some oil (I used just enough to cover the bottom) to high. Once oil is ready add the seitan a few at a time. Cook both sides for 30 seconds*, then take out and let drain/pat excess oil off with a paper towel.
  5. For the sauce: heat up a pot on the stove (medium heat) then add the ketchup and hot sauce, stirring constantly. Once mixture begins to bubble/thicken, remove from heat.
  6. Toss the wings in the sauce and serve.

Note: The seitan recipe I use makes about 30-34 wings – I split the batch and only buffalo-ed half of it. The other half I put in a ziplock bag and put in the deep freeze. (It lasts up to a year)

*Every time I go to fry something, the oil is always super hot. I’m not sure if it’s because of the pan or that we just have a powerful burner, but even recipes that it says to leave in for 5 minutes to get it ‘golden brown’, if I leave it in that long they always get super burned. So, adjust the cooking time for your burner/stove.


Check out more recipes here!

Liking the site? Consider signing up for my Patreon, so I can continue bringing you the content you love!

Chick’N Seitan

Before learning how to make it, I’d had my first taste of seitan at Hogtown Vegan (their Unchicken Ceasar Wrap, definitely recommend) and I was blown away how much it tasted like chicken. It tasted exactly like it.

After that, I started searching the Internet for how to make this amazing creation at home, and I’m not gonna lie, all the recipes I found overwhelmed me. (Vital Wheat Gluten??? Nooch?????)

After a lot of research and a sort of stealing myself, I decided to finally try and make seitan at home. The first time I ever made it, I followed Peta’s SolFoods Vegan’s Spicy Fried Chicken recipe. (I’ll link it below)

So this recipe is originally adapted from theirs.

Also, I’ve never really enjoyed the taste of beef or pork, etc., which is why I only have a chick’N recipe, and not a beef or pork recipe. I will probably end up making one for if I want notballs or fausages in something, but for now, anytime I refer to using seitan, I’m using this one.

AterImber.com - Seitan Chick'N Vegan Recipe

Dry:

2C Vital Wheat Gluten

5tbsp Nooch

2tsp. Poultry Seasoning

1tsp:

– S+P

– Garlic+Onion Powder

– Oregano

– Basil

– Parsley

– Paprika

Wet:

5Tbsp Tahini Paste

1 1/2C Mushroom Broth

Directions:

  1. Combine all the dry ingredients in a bowl.
  2. In a measuring cup, (or another bowl), combine the wet ingredients – mix together.*
  3. Mix the wet into the dry and mix together until you get a doughy consistency.
  4. Shape however you like (I usually make patties, breast-like shapes or wings)
  5. Wrap each piece in foil*
  6. Fill a pot with water and turn it on to high.
  7. Once water is boiling, get a steamer basket (or, use a cooling rack and place foil on top of chick’N) and place the chick’N pieces in.
  8. Let steam for 30 minutes.
  9. Once done, remove from steamer (put next batch in), remove the foil and allow to cool on a cooling rack.

*The original recipe I read said to wrap the seitan loosely in foil because they’d expand, but I haven’t notice them expand much if at all

Peta’s SolFoods Vegan’s Spicy Fried Chicken recipe


Check out more recipes here!

Liking the site? Consider signing up for my Patreon, so I can continue bringing you the content you love!

Faushi

Hey guys!

I decided to name this dish Faushi because it’s just a compound word of ‘faux’ and ‘sushi’, and since there is no fish OR seaweed in this (I don’t like the taste), I didn’t want to confuse anyone. (Also, making up words is fun!)

Since it’s getting warmer, I didn’t want to make something hot, so I decided to make sushi. I had originally planned on swapping the seaweed for swiss chard, but that failed. (Going off the memory of 1 Youtube video probably didn’t help any)

So, because I ended up using tortillas, I technically made wraps, and then just cut them up. Aaaand that’d be why I didn’t label this real sushi.

If you wanted to though, you could not cut these into pieces and then you would have a cold wrap instead.

Anyway, onto the recipe!

AterImber.com - Faushi Platter - Vegan food, sushi, vegetables, healthy, recipe

(You can see the failed Swiss Chard wrapped ones at the back)

3C White Jasmine Rice

Tortilla Wraps (I used Whole Wheat)

1 large Cucumber

½ a Yellow and ½ a Red Bell Pepper

1 bag of Bean Sprouts

½ a Large Carrot

 

Spices:

S&P (Optional)

 

Directions:

  1. Make the rice. Don’t add any spices or anything, leave it plain. Once the rice is done, allow it to cool.
  2. Cut the cucumber and bell peppers into strips and shred the carrot and put all veggies off to the side once done.
  3. Grab one tortilla and lay it flat in front of you. Wet your hands a little (I kept some water in a bowl on the counter) and place some rice into the center of the wrap in a line. Flatten it out a little bit. Be sure to leave room on either edge so that you can fold it. Next, place some of the pepper strips on either side of the rice (like a border) and place one cucumber strip on top of the rice. (If adding, sprinkle some S&P on top of the cucumber/rice)
  4. Fold both top and bottom edges of the tortilla and wrap it up. (It should look like a burrito now) Take a sharp knife and cut the wrap into pieces (About the width of your finger) If needed, secure with toothpicks.
  5. Continue doing that for the remainder of the wraps/until you run out of veggies. If you’re not making a platter, or don’t want to eat them now, you could make a bunch and then put some in the freezer for later.

Serve with soy sauce to dip and enjoy!


Check out more recipes here!

Liking the site? Consider signing up for my Patreon, so I can continue bringing you the content you love!

Egg Breakfast Wrap

Hey guys!

I was very excited to see that Good Rebel finally had the VeganEgg in stock! I went as soon as I could and bought it. Let me tell you, it is amazing! I had scrambled it plain before this, with just a bit of S&P and it was so good! I highly recommend trying it. Now, granted, I haven’t had ‘real’ eggs in a while, but as soon as you open the package, you definitely smell that distinctive egg smell. And it just gets more intense when you mix it with the water.

Seriously, go try it, I promise you won’t be disappointed.

Now, for this recipe, I’ve seen a bunch of breakfast wrap/burrito ads lately, and I’m not sure if it’s due to the warm weather or what, but I decided I might as well try it now that I’ve found an egg substitute I like. (Sorry Tofu Scramble, you just don’t hold up to this glorious creation)

So, I figured, why not? And thus, this little masterpiece was born. It’s quite simple, but who says good food has to be complicated?

AterImber.com The Veg Life - Egg Breakfast Wrap (vegan)

1 VeganEgg

2, 6in. Tortillas

¼ pk Ground Round (I used the Italian Ground Round)

(About) 2Tbsp White Rice

Daiya Mozz Shreds

Spices:

A Pinch of

– S&P

– Garlic Powder

– Onion Powder

Directions:

  1. Make the VeganEgg in a pan, scramble it up. Add the S&P.
  2. Place the VeganEgg off to the side and keep warm.
  3. In the same pan, add the ground round, stirring until cooked. Once almost done cooking, add the rice and mix until rice is hot. You can sprinkle some cheese shreds in now if you’d like.
  4. Once that’s done, remove from heat. Take your tortilla and lay down a sprinkle of cheese shreds first, then add ½ the VeganEgg and half the ground round mixture. Fold in both ends and roll so it’s a burrito. Do the same to the other tortilla.
  5. The a pan, add a splash (1Tbsp) of oil and allow to heat on med-high. Once heated, place one of the wraps seam-side down. Let cook until it turns a nice golden brown and then flip over. Once both sides are golden, remove from pan and do the same to the other wrap.
  6. Place on plate and cut in half (optional) and add a handful of grapes.

Serve immediately and enjoy!

So, what do you guys think? Like it? Hate it? Should be thrown into a pit and never made again? Let me know in the comments!


Check out more recipes here!

Liking the site? Consider signing up for my Patreon, so I can continue bringing you the content you love!

Stuffed Peppers

AterImber.com Vegan Recipe - Stuffed Peppers

3 Large Bell Peppers

3C Rice (I used Jasmine rice)

1 Can of No Name Peaches and Cream Corn (341mL, 12oz)

1 Can Ferma Romano Beans (540mL, 19oz)

1 Can Money’s Sliced Mushrooms (284mL, 10oz)

1 Can Primo Thick and Zesty Original Recipe Tomato Sauce (680mL)

 

Directions:

  1. Make the rice.
  2. Once the rice is done cooking, add the mushrooms, corn and beans to the rice cooker and mix. (If canned in water, dump out the water) Dump about half the can of tomato sauce into the rice and mix that in too.
  3. Preheat oven to 350. Cut the peppers in half vertically and take out the innerds.
  4. Get a roasting pan and pour some of the tomato sauce into the bottom of the pan and spread around. Place the pepper halves into the pan.
  5. Scoop the rice mixture into the peppers. I was able to fit about 3Tbsps of the rice into each half.
  6. Scoop about 1Tbsp of tomato sauce on top of all the peppers, smearing some on the sides of the peppers as well.
  7. Cover the pan with foil and bake in the oven for 20min.
  8. Take peppers out and uncover, adding the remaining sauce on top (and some in the bottom of the pan if it dried out) and place back in oven for another 10min.

Allow to cool and enjoy!

*I put the left over rice in the deep freeze for later use.


Check out more recipes here!

Liking the site? Consider signing up for my Patreon, so I can continue bringing you the content you love!

Roasted Veggie Rice

I know I’ve been on sort of a rice kick lately, but I have to use it, right?

Don’t worry if you’re sick of rice though – summer IS coming, so I’ll be making much less ‘hearty’ dishes for the warming weather. Stay tuned!

But, for now… more rice-y goodness!

AterImber.com Vegan Recipe - Roasted Veggie Rice

5C white rice (I used Jasmine Rice)

5 carrots

5 potatoes

1 head of broccoli

1 Container of Mushroom Broth*

½ container of vegetable broth*

 

Spices:**

S&P

Garlic and Onion Powder

Paprika

Oregano

Basil

Parsley

Nooch

 

Directions:

 

  1. Cut up the carrots, potatoes and broccoli. The carrots I just left as slices (feel free to make them smaller) and the potatoes I cut into eighths. The broccoli I left pretty chunky.

 

  1. Place the cut up carrots and potatoes into a bowl. Add the broccoli to another bowl. Fill the bowls up with the Mushroom Broth until all the pieces are covered (or mostly covered).

 

  1. Add the spices and stir the veggies around.

 

  1. Cover and place in the fridge. Let the veggies marinate in the broth for about an hour and half. (I went for a bike ride while they were marinating so the timing might not be exact)

 

  1. Preheat the oven to 350. Take veggies out of the fridge and spread out on a baking sheet. (Carrots and potatoes on one, broccoli on another) Keep the liquid! (We’re gonna use it to cook the rice)

 

  1. Bake the carrots/potatoes for about 40 minutes, (until soft enough to poke with a fork), then cook the broccoli.

 

  1. In the last twenty minutes of cooking time, make the rice. Use the marinating liquid instead of water. (To give the rice more flavour)

 

  1. Once the rice is done, transfer to a container (or a serving dish) and mix in the veggies.

 

*I used Campbell’s Mushroom/Veggie Broth, it comes in a red square container, 900ml/container

** I didn’t measure out how much spice I put in, but if I had to guess, I’d say it was a couple of Tablespoons for each bowl

So, what do you guys think? Like it? Hate it? Let me know in the comments! Also, I know this one takes a while, but marinating definitely gives the veggies (and rice) way more flavour.


Check out more recipes here!

Liking the site? Consider signing up for my Patreon, so I can continue bringing you the content you love!

Hot Wrap w/ Wee Bit Spicy Cheesy Rice

Okay guys, here’s the recipe for the Wrap I posted last week.

I used Gardein Mandarin Orange Chick’N, but since I don’t like the sauce packet that comes with it, I just left them plain. They taste more like ‘regular’ nuggets that way too. If you like the sauce though, feel free to make them with it, just beware – the wrap might get mushy because of the sauce.

Wrap with Wee Bit Spicy Cheesy Rice - Vegan Recipe

Tortilla Wraps

Wee Bit Spicy Cheesy Rice

Gardein Mandarin Orange Chick’N

Cucumber (1/2 mini)

Green Pepper (1/4 of a pepper)

Extra Daiya Mozz Shreds

Directions:

  1. Cook the Gardein Chick’N according to instructions.
  2. While nuggets are cooking (in the last half of the cooking time), cut the green pepper and cucumber. I cut the green pepper into strips, so I could line them up on the edges to keep the rice in. I cut the cucumber into slices.
  3. Heat up the cheesy rice in a pan until it’s warm, just enough to get the cheese to re-melt.
  4. Now to assemble: take the cheesy rice and make a little mountain, (be sure to leave room at the bottom of the wrap so you fold it), lay out some of the nuggets on top (I could only fit 4), then add the cucumbers on top of that. The add the green peppers along the side of the rice, like a border. Sprinkle some extra Daiya shreds on top and roll up. (Use toothpicks to keep together if needed)

Here’s a picture of how I assembled the wrap:

Wrap w/ Wee Bit Spicy Cheesy Rice - Vegan Recipe aterimber.com

5. Heat about 1Tbsp of oil up in a medium-hot pan. Once oil is hot, place the wrap fold side down and let heat for a few minutes, until the side gets golden/brown, then flip it over. (I didn’t time it, but I’d guess about 3 minutes)

6. Once done, take out of pan and cut in half. (Optional)

Enjoy!


Check out more recipes here!

Liking the site? Consider signing up for my Patreon, so I can continue bringing you the content you love!

Wee Bit Spicy Cheesy Rice

Usually, I don’t make cheesy rice spicy, but I had some left over Pepper-Jack shreds from something else and decided to try it. It’s not overly spicy, and for some of you, you might not even be able to tell it’s ‘spicy’. But since I don’t eat a lot of spicy food, this has a bit of a kick to it for me. That’s why I called it ‘Wee Bit of Spicy’.

Also, I only made 4C of rice so that I would have room to add the cheese shreds to the rice cooker without spilling anything. If you need to make more, feel free, just be careful when mixing in the cheese that it doesn’t spill.

Wee Bit Spicy Cheesy Rice Vegan Recipe

4C brown rice

Daiya Pepper-jack Cheese Shreds (it was the end of the bag, about ¼ C)

Half a pack of Daiya Mozz Shreds

 

Spices (All 1Tbsp)

S&P

Garlic Powder

Onion Powder

Oregano

Nooch

Paprika

Poultry Seasoning

1/2Tbsp Cayenne

1/2Tbsp  Red Chili Flakes

Directions:

  1. Cook rice according to rice instructions (I used my rice cooker, but you could do it on the stove if you don’t have one.) I also mixed in all the spices here before turning the cooker on.
  2. Once rice is done cooking, fluff around with fork and make sure none of it stuck onto the pot. Add the cheese and mix in. Replace the lid and wait until cheese is melted. (About 5-10minutes)
  3. Once cheese is melted, you can add veggies if you want and turn it into a cheesy rice stir-fry. I left mine plain because tt’s kind of like mac n cheese – you can add veggies, but it’s good by itself too. Also, I added it to a wrap and put the cold veggies in that separate.

Liking the site? Consider signing up for my Patreon, so I can continue bringing you the content you love!

Wings Over Mixed Rice Stir Fry

I know Gardein stopped making wings, so you could either make some homemade seitan to go on top of this, or buy their Seven Grain Crispy Tenders because they’re basically the same. (Since I didn’t put the sauce packet on them)

Or, you could leave out the wings completely and just eat a mixed rice stir fry.

Also, I know in the picture there’s a mushroom – it’s because the ‘brown rice’ I mixed with the white rice was left over take-out mushroom fried rice.

Gardein Wings (or Seitan Wings)

4C Brown Rice

4C White Rice

Frozen Veggies (corn, peas, green beans, broccoli, carrots, green peppers)

2 Tbsp Soy Sauce

1 tsp S&P

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Poultry Seasoning

1 tsp. Basil

1 tsp. Ginger

1 tsp. Paprika

¼ tsp Tumeric

Directions:

  1. Make seitan wings first, (if none on hand, if precooked/in fridge skip to Step 2).
  2. Cook rice according to instructions.* (Can spice rice here if throwing in a rice cooker)
  3. In the last 10min. of rice cooking time, fill a pot with water, dump in the frozen vegetables and place on high heat. Once water starts boiling, dump out veggies. Reheat the seitan wings in oven so they’re not cold. (Keep these separate from vegetables)
  4. Add veggies back to drained pot, and add spices. Turn the pot back on to low-medium.
  5. Once rice is done, mix the white and brown rice together in a bowl. Add the Soy Sauce to the rice and mix.
  6. Throw the rice in the pot with the vegetables and stir until evenly mixed. You can also add more spices here if needed.
  7. Once heated, turn off pot and scoop rice mixture out into a bowl/plate, laying the wings across the top of the rice.

Enjoy!

*If you’re using a rice cooker, I don’t recommend tossing both brown and white rice together at once – it will mess up the cooking time and might end up not cooking/over cooking some rice. I’d say to do it in two batches. (Or, you could make this if you have different rice left in the fridge and don’t know what to do with it.)


Check out more recipes here!

Liking the site? Consider signing up for my Patreon, so I can continue bringing you the content you love!