Friday, 27 July 2012

Barbecue Tofu with Marinade

It's barbecue season! That means it's time to find the best vegan barbecue recipes - and this marinade for tofu is one of the most delicious. Let the tofu soak overnight in the marinade for the best grilled tofu.

Barbecuing tofu
Ginger and Sesame Marinade for Tofu

Mix 3 tbsp of soy sauce, 1 tsp of sesame oil, 1 tbsp maple syrup, 1 tbsp grated ginger and 2 cloves of finely chopped garlic.

Preparing Tofu for Marinade

Use firm or extra-firm tofu - soft tofu falls apart on the grill. If you have time, freeze the tofu overnight and then defrost it. Freeze-thawing tofu changes the texture, making it spongy so that it takes up the marinade better. Leave the tofu in the marinade for as long as possible - the longer the tofu marinades, the better it will taste.

How to Barbecue Tofu

Barbecuing tofu requires a gentle touch. Turn it gently using a flat metal spatula that you can slide underneath to flip the tofu over. Once the barbecue is hot, the tofu will cook in a few minutes. It's ready once the tofu is slightly crunchy on the outside. The inside will be beautifully soft and intensely flavored.

Serve with grilled veggies, fresh green salad, barbecued sweet potatoes, and sunshine!

Monday, 4 June 2012

Healthy Vegan Chocolate Truffles

Can chocolate be healthy? If ever there was a healthy chocolate dessert, this vegan chocolate truffle recipe is probably it. Based on almond butter, which is rich in calcium and healthy fats, and sweetened with agave syrup, which has a much lower glycemic index than sugar, these vegan chocolate truffles can be enjoyed without guilt. Most importantly, they are absolutely delicious!

Orange and pistachio nut vegan chocolate truffles


150 grams (1/2 cup) almond butter
40 grams (1/4 cup) cocoa powder
1 tbsp agave syrup
1 orange
10 well-crushed green cardamom pods (or 1 tsp ground cardamon)
crushed pistachio nuts, for rolling


1. Place the cardamom pods and pistachio nuts in plastic bags and crush them using a rolling pin.
2. Mix almond butter, cocoa powder, and agave syrup in a large bowl.
3. Hold the orange over the bowl and use a zester to release the juice from the outside of the orange skin into the mixture. Mix in well.
4. Scoop out roughly teaspoon-sized amounts of mixture and shape them into balls.
5. Roll the chocolate truffles in the crushed pistachio nuts.

These cardamom-spiced vegan truffles don't need cooking. They are best kept refrigerated to keep them from going soft - that's if you can avoid eating them all at once!

New Feature! Buy all the store cupboard ingredients for cardamom and pistachio nut truffles with one click:

Friday, 25 May 2012

Easy Vegan Pasta

A simple vegan pasta dish tonight: asparagus, tenderstem broccoli, avocado and lemon juice with spaghetti.

Asparagus and Lemon Pasta Ingredients (for 2 people)
150 g spaghetti
3 stalks tenderstem broccoli, cut into short pieces
4 stalks asaparagus, cut into short pieces
1 ripe avocado
1 lemon
ground black pepper

Asparagus and Lemon Pasta Recipe (ready in 15 minutes)

1. Cook the pasta in boiling water for 10 minutes.
2. Steam the broccoli and asparagus for 5-10 minutes, or until the stems are tender.
3. Cut the avocado into small pieces and mash some of the pieces with a fork.
4. Drain the pasta, mix in the mashed avocado, chunks of avocado, asparagus and broccoli.
5. Squeeze the lemon over the pasta and season with the black pepper.
6. Serve with a side salad.


This vegan lemon pasta recipe is quick and easy to make, perfect for busy weekday evenings. I love to cook this dish to mark the start of asparagus season. The sharp lemony flavor combines with asparagus, pasta, and avocado in a light and fresh dish that is the perfect way to welcome in summer.

Thursday, 24 May 2012

Birthday Sushi

Yesterday I turned 25. My boyfriend made my favorite food: vegan sushi.

That's avocado maki, cucumber maki, sweet potato maki, and garden maki
(and 25 candles).

And that's tofu, tenderstem broccoli with ginger and garlic, and jasmine tea.

Best birthday ever!

I created an article for GoodVeg, How to Make Vegan Sushi, which gives instructions for rolling maki.

Monday, 7 May 2012

Morrocan Chickpea Tagine

This vegan tagine recipe is based on the root vegetable tagine recipe from The Gate Vegetarian Cookbook by Adrian and Michael Daniel. I added chickpeas as a vegan source of protein and served the tagine with almond couscous.

Tagine (also spelled tajine) is a Moroccan dish which is named after the clay cooking pot that it is cooked in. 
The funnel-shaped lid of the tagine is at a cooler temperature than the rest of the pot, so the steam condenses and runs back down into the stew, keeping it moist.

Beautiful Tagines

You can buy beautiful tagines online, or you can cook this chickpea and squash tagine recipe in a large saucepan - although you might have to add some extra liquid and remember to keep stirring to distribute the heat.

Moroccan Squash and Chickpea Tagine Recipe

Ingredients (Serves 4-6)

Ingredients for tagine

2 cinnamon sticks
1 tsp cloves
3 tbsp coriander seeds
1 tbsp ground turmeric
1 large onion, finely chopped
100g grated fresh ginger
1 hot red chili
6 garlic cloves
2 x 400g cans of chopped tomatoes
100g dried dates
1 butternut squash, chopped into bite-sized pieces
1 x 400g can of chickpeas
100g fresh spinach, pureed
handful of fresh coriander

Ingredients for couscous

200g (dry weight) couscous
1/2 liter hot vegetable stock
1 tbsp olive oil
50g flaked almonds
small amount fresh coriander

How to make Chickpea Tagine

1. Start by toasting the coriander seeds and cinnamon sticks in the tagine (or saucepan) over a low heat. Once they have started to give off their delicious aroma, take them off the heat and grind using a pestle and mortar (or a coffee grinder).
2. Fry the onion, garlic, ginger, chili, ground spices and turmeric in 1 tbsp of olive oil.
3. Use a food processor to puree the spinach and the dates.
4. When the onions have browned, add the squash, chickpeas, tomatoes, spinach and dates to the tagine (or saucepan). Add enough liquid to make sure that all the squash is covered. Make sure the heat is turned down low, put on the lid, and simmer for 40 minutes.
5. While you're waiting for the tagine to cook, make the couscous by adding dry couscous to hot vegetable stock and covering for 5 minutes. Once the couscous is soft, separate out the grains with a fork to make it fluffy, and stir in the flaked almonds, olive oil and coriander.
6. Once the squash is cooked and tender, add the coriander and then serve the tagine with almond couscous that you prepared in step 5.

This is a deliciously sweet and spicy tagine recipe. Enjoy!

Tuesday, 1 May 2012

Vegan Goulash Recipe

Goulash is a Hungarian dish that is traditionally made with meat. You can make vegan goulash with beans such as kidney beans, cannellini beans, or haricot beans - or a mixture. Goulash is strongly spiced with paprika, and you can add extra flavor by using garlic and fresh coriander.

Ingredients (serves 4-6)
1 can (400g) kidney beans
1 can (400g) cannellini beans
2 cans (800g) chopped tomatoes
3-4 medium-sized potatoes, diced
100g fresh spinach
1 large onion, chopped
4 cloves garlic, finely chopped
4 tbsp paprika
1 liter vegetable stock
handful of fresh coriander

Vegan Goulash Recipe

1. Fry the onion and garlic in a large saucepan until they start to brown. Add the potatoes and fry for a few minutes longer.
2. Add the tomatoes, beans, paprika, and most of the vegetable stock.
3. Leave the vegan goulash to cook for 30-40 minutes, until the potatoes are soft. Add the rest of the stock as needed to stop the goulash from drying out. The consistency should be that of a thick stew.
4. Add the spinach and stir it into the goulash. It will look like a lot of spinach at first but it reduces dramatically in size as it cooks.
5. Add the fresh coriander and serve immediately.

Vegan goulash is filling enough to eat on its own, or you can enjoy it with crusty bread.

Wednesday, 25 April 2012

Spicy Couscous Soup

This recipe is more than just a soup, it's a hearty and nutritious meal. The blended beans and the couscous make the soup thick, satisfying and and filling. You can adjust the spiciness by using more or less chili, but the fresh coriander is a must.

10-minute soup recipe


  • 400g can of chopped tomatoes
  • 1 garlic clove, crushed
  • 1 red chili
  • 1 stock cube
  • 400g can of kidney beans
  • 400g can of butter beans
  • 100g couscous
  • 2 tbsp lemon juice
  • fresh coriander
Spicy Soup Recipe

Place the tomatoes, garlic, chili and stock cube in a large saucepan and apply a strong heat until the tomatoes start to simmer. Add one liter of water, along with the beans, and stir well. Cover and allow the soup to come to the boil. Take the soup off the heat and blend using an electric hand blender. When it is blended to a smooth and thick consistency, return the soup to the boil and add the couscous and the lemon juice. Cook for three minutes, stir in the fresh coriander, and serve.

Monday, 16 April 2012

Saag Aloo

The Indian dish, saag aloo (spinach with potatoes), is the perfect accompaniment to the Lentil Dahl Recipe in the previous post, with basmati rice as the ideal third component of this meal. Spicy in a way that is flavorsome rather than hot, this saag aloo recipe is both tasty and dangerously more-ish.

Saag aloo is vegan if it is cooked using oil rather than ghee (a type of butter traditionally used in Indian cooking). You can use any type of oil for Indian cooking, provided that it does not have a strong flavor.

Ingredients for Saag Aloo (Serves 4)

350 g of pureed fresh or frozen spinach
1 small onion, finely chopped  
1 clove garlic,
finely chopped  
1 green or red chilli,
finely chopped  
3 medium potatoes, peeled and chopped
1 tsp cumin seeds

1 tsp ground coriander
1 tsp fenugreek
1/2 tsp black pepper
1 tablespoon of oil

How to Make Saag Aloo

Step 1 Heat the oil in a non-stick saucepan. Add cumin seeds and toast them for a few minutes.
Step 2 Add the onion, garlic and chili, and fry while stirring for 5-10 minutes.Step 3 Add the potatoes and fry for a few minutes more, stirring to avoid sticking.Step 4 Add the spinach, and a little water, as well as the coriander and fenugreek, and simmer until the potatoes are cooked. The water should have boiled away or been absorbed by the end of the cooking process.

Step 5 Serve with basmati rice, brown rice, and/or lentil dahl.

Friday, 13 April 2012

Vegan Dahl Recipe

Red lentil dahl with brown rice and fresh coriander.
Vegan lentil dahl is warm, stodgy comfort food... perfect Friday night food for the end of a long week. This vegan dahl recipe includes grated carrot, chopped mushroom and red pepper to add extra texture and flavor.

Traditional Indian food is cooked in ghee (butter). However, it is easy to make vegan Indian food by substituting ghee for oil. Any type of oil will do, providing it does not have a strong flavor. I used sunflower oil.

Ingredients (Serves 4)

  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 500g grated carrot
  • 2 mushrooms, finely chopped
  • 1 red bell pepper, chopped into ~1cm pieces
  • 1 liter vegetable stock
  • 1/2 cup dried split red lentils
  • 1 tablespoon curry powder
  • salt and pepper
  • 1/2 cup fresh coriander

How to Make Lentil Dahl

Step 1 Heat a little oil in a non-stick saucepan. Add cumin and mustard seeds and fry until the mustard seeds begin to pop.
Step 2 Add the grated carrot, mushroom and pepper, and fry while stirring for 10 minutes.
Step 3 Add the vegetable stock and the lentils.
Step 4 Add curry powder, and salt and pepper to taste.
Step 5 Simmer until the lentils cook together into a thick mush. Add the coriander just before serving, but save a little for garnishing.

What to Serve with Dahl: Serve vegan dahl with rice and saag aloo.

Wednesday, 11 April 2012

Go Go Vegan is Back!

After a 5-month update hiatus (I moved house and changed jobs twice), the Go Go Vegan blog is now back up and running. Watch this space for delicious vegan recipes appearing over the next few days.

Return of the veg