Recipe: Vegan Noodle Stir Fry

Hey guys,

Today I’m going to be sharing with you this very easy noodle stir fry recipe, which is great for either a light dinner or for a packed lunch at work or school. In this recipe I just used ingredients that were lying around my pantry. Obviously you can add and remove vegetables of your choice, just readjust it to your liking.

Serving: 2

Ingredients

  • 50g. vermicelli noodles
  • 1 carrot
  • 1 zucchini
  • 1/2 stalk of kale
  • 1 tbsp. olive oil
  • 2 tbsp. soy sauce
  • 1 tbsp. turmeric
  • 1 tsp. pepper

Method

  1. Place the vermicelli noodles in a bowl and cover it with water and set aside.
  2. Cut up carrots, zucchini, and kale into equal bite sized pieces.
  3. In a medium sized pan add oil and add vegetables in the pan. Stir the vegetables around the pan for about 5 minutes, until they are semi-cooked.
  4. By now the vermicelli noodles should be al-dente (soft) and should not be hard like when you first get them in the packet. Drain the noodles and add it to the pan along with the vegetables.
  5. Now add in the spices and flavourings such as the soy sauce, turmeric, and pepper and stir until all the vegetables and noodles have been coated evenly.
  6. Serve and enjoy.

That is it the recipe has been done. As you can tell it is a very easy recipe perfect for lazy cooks, people who are pressed for time, and those on a budget. I hope you guys enjoyed reading this article and leave me your opinions in the comments section,

Signing off,

TheMakeupDumpling

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Recipe: Baked Vegan Donuts

Hello my lovelies,

I don’t know why but today I just wanted to make a vegan dessert, I was tossing up between brownies and donuts and I settled with donuts. This recipe is completely vegan, with no frying, and contains no yeast.

Ingredients

Dry ingredients

  • 1 cup. of all-purpose flour
  • 1/2 cup of sugar (I used brown)
  • 1 1/2 tsp. of bakng powder
  • 1/4 tsp. of salt
  • Dash of cinnamon

Wet ingredients

  • 1/2 cup of soy milk (coconut milk is fine)
  • 1/2 tsp. of apple cider vinegar
  • ‘Egg’ (2 tbsp water + 1 tbsp oil (I used canola) + 2 tsp. baking powder)
  • 1/4 cup of coconut oil

Method

  1. Preheat the over to 180 degrees Celsius
  2. Place all the dry ingredients in a large bowl and stir together
  3. In a small pot on low heat put all the wet ingredients into the pot, just until the coconut oil has melted and stir to combine all the ingredients. The wet ingredients should be slightly warm to touch and should not boil.
  4. Add the wet ingredients into the dry ingredients and combine together. The mixture should be very soft and fluffy and make sure not to over mix.
  5. Using a tablespoon scoop out the mixture into a donut tin that has been either greased or lined with baking paper. (I did not have a donut tin so I just used a regular muffin tin and cut a hole out through the middle)
  6. Place the donuts in the oven for 12 mins. They should be slightly brown on top. Once out of the oven cool them on a cooling rack.
  7. Once they cooled down I cut the donut in half and cut out a hole into the donut. (I did this so I would be able to place a filling in the middle)
  8. Now it’s time to decorate! For mine I just topped them with a vegan chocolate spread and peanut butter with banana.

I admit they’re not the most aesthetically pleasing donuts, like the ones that you may see in the shops. But they do give off a very cute rustic feel. Leave a comment down below if you guys tried out the recipe and how it went. Or even just comment your thoughts.

Cya,

TheMakeupDumpling

Recipe:Vegan Thai curry

Hello cuties,

Long time no see. I have been very busy with my studies, therefore I have struggled to find any spare time for this blog. However, a couple of weeks back I went to a party and the following day I had a killer hangover. Ever since then I have been making this curry to help cure my hangover and honestly it is easy to make and delicious.

Note: This is not authentically Thai. I am not of Thai descent and for this curry I just used whatever vegetables are in my fridge. 

Ingredients 

  • 1 zucchini
  • 1 carrot
  • 1/4 pumpkin
  • 1/2 sweet potato
  • 5 button mushrooms
  • handful of kale
  • 2 stalks of spring onions (you can just use a regular onion, I’m a lil extra and use spring onions)
  • 1 tbsp. vegetable oil
  • 1 tbsp. Thai curry paste (I used a red paste)
  • 1/2 can of coconut milk
  • 1/2 cup of water
  • steamed rice (optional)

Method 

  1. Cut all your veggies into bit sized pieces. I personally like to cut the carrot, zucchini, and sweet potato into half moon shapes. 
  2. In a large pot heat the vegetable oil and add in the spring onions, leave spring onions in the pot for about two minutes.
  3. Add in all your root vegetables such as the pumpkin, carrot, sweet potato, and zuchinni and stir in the pot for about 3-5 minutes.
  4. Now you can add in the mushrooms and kale and stir around for about 3 minutes. When 3 minutes have passed transfer the vegetables into a bowl.
  5. Add the curry paste in the now empty pot. I like to use the same pot because I’m lazy and also by frying the vegetables in the pot they would leave behind some flavouring. Let the curry paste heat up in the pot for a couple of minutes.
  6. Now add the coconut milk and water and mix till the curry paste has dissolved into the liquid.
  7. Put the vegetables back into the pot and allow to simmer for about 5-10 minutes.
  8. Now you can either eat the curry in a bowl as is or you can have it with rice like I did.

Hope you guys try out this recipe and if you do please let me know in the comments down below. I am very happy to have found some time to write on my blog.

Till next time.

Recipe: vegan cookies 

Looking to satisfy your sweet tooth without harming animals? Then you should definetly try out this recip for cookies.

Ingredients (makes 12 medium sized cookies) 

  • 1/4 cup of coconut oil
  • 1/2 cup of caster sugar
  • 1/2 cup of brown sugar
  • ‘Egg’ 
  • 2 tbsp. water 
  • 1 tbsp. non-tasting oil e.g. canola 
  • 2 tsp. baking powder
  • 1 3/4 cup of plain flour

Method 

  1. Line a tray with baking paper and set oven to 180 degrees Celsius.
  2. In a large bowl beat the coconut oil and sugar together. If you don’t have a mixer this can make the process longer.
  3. In a small bowl add your water, oil, and baking powder. Mix together and this is going to be the egg. 
  4. Pour the egg mixture into the large bowl with the coconut oil and sugar. Mix till sticky.
  5. Now add in your flour until the mixture is combined. I recommend using a rubber scraper because the mixture will stick.
  6. Once it has all been combined, pick out bits from the dough and turn them into a ball and place on the baking tray. Make sure that there is space between each cookie ball, so they can expand.
  7. Now pop in the oven for 20 minutes (longer if you want crunchier cookies)

Now decorating is completely up to you. You can add chocolate which I did (I just melted it in the microwave and spread it on the cookies) or you can put apple filling on top.

Recipe: Apple filling

Hello my lovelies,

Sometimes when I get bored of my usual breakfast oatmeal, I add some homemade apple filling to make it taste like apple pie. This recipe is very easy to make and can be adjusted to suit taste. 

Ingredients (makes one jar) 

  • 1/4 cup of brown and caster sugar 
  • 5 apples 
  • 1/4 cup of water 
  • 1/4 of a lemon 
  • 1/4 cup of cornstarch (can be altered according to desired thickness) 
  • 1 tsp. cinnamon 

Method 

  1. Preheat your oven to 180 degrees Celsius. 
  2. On a tray lined with baking pour your sugar on the tray and place in the oven for 5-10 minutes. (I don’t know what this does exactly but it does make the filling taste better) 
  3. Chop the apples into bite sized pieces. I like to chop them into cubes. 
  4. Pop the apples into a medium pan and stir until the apples soften slight and exceed juices. Then add in the water. Cover the lid and allow it to simmer for 5 minutes. 
  5. By now the sugar should have been in the oven for their required length, just pop it into the pan with the apples and water. Stir until the sugar has been dissolved. Leave uncovered. 
  6. If the filling is a little too sweet balance it out with some lemon.
  7. The filling should now have a runny consistency, that is a little thicker than water. I like my filling to be quite thick so I add some cornstarch until the desired thickness is achieved. Of course if you like it a little runny put less cornstarch. 
  8. Add cinnamon and leave the filling uncovered for about 10 minutes. 

And that is it a simple apple filling that you can store in the fridge until needed. 

Recipe: vegan pasta 

Hello my lovelies, 

So, I’m finally back at school from my mid term break. That means I have resumed meal prepping my lunches. Pretty much what I do is on Sunday night I make a big dish and divide it into 5 different containers. By doing this I save so much time and effort and I don’t have to worry about waking up early to prepare my lunch. This pasta dish has been an absolute favourite of mine because pasta has carbs and carbs give you energy, and I seriously need a lot of energy to get through school. 

Ingredients (serves 5) 

  • 1 stalk of broccoli 
  • 3/4 of a 500g packet of pasta 
  • Pinch of salt
  • Pinch of pepper
  • 1 tbsp. olive oil
  • 1/2 an onion 
  • 1 clove of garlic 
  • 1 large capsicum 
  • 1 cup of peas 
  • 8 cherry tomatoes 
  • 1 tbsp of tomato paste 
  • Depending on how you want your consistency 3/4-1 jar of pasta sauce 

Method 

  1. Cut your stalk of broccoli into bite sized pieces. 
  2. In a pot put some water in until 3/4 of the pot is full. Add your salt and pepper and bring it to a boil. 
  3. Once at a boil pour in your pasta and broccoli for about 15-20 mins or until pasta is al dente and broccoli soft. 
  4. Whilst you wait for your broccoli and pasta to cook cut the onion, garlic and capsicum. 
  5. When the pasta and broccoli is cooked strain and put aside. 
  6. Using the same pot pour in your oil. Sauté the onion and garlic until fragrant. 
  7. Then add the capsicum, peas, and cherry tomatoes. Stir around for a couple of minutes. 
  8. When the vegetables start to soften add in the tomato paste along with the pasta sauce. Allow the sauce to simmer for 10 mins. 
  9. Once sauce is cooked stir in the cooked pasta and broccoli. 


There you have it a pasta dish that will not disappoint. 

Thank you for reading and I hope you enjoy. 

Recipe: Vegetable soup 

Hello my lovelies,

It’s winter in Australia and as the days get colder and the nights longer, I have chosen to stay in doors and snuggle under my blanket watching Game Of Thrones. So, to accompany me I have been making this vegetable soup everyday. 

Ingredients (serves 2)

  • 1 large carrot or 2 small carrots 
  • 2 potatoes 
  • 1/4 of broccoli 
  • 1 tbsp. coconut spread
  • 1 tbsp. flour 
  • 2 cups of vegetable stock
  • pinch of pepper
  • pinch of salt 
  • 1 tsp. oregano 
  • 1tsp. sage 
  • 1tsp. thyme 


Method 

  1. Chop the potatoes, broccoli, and carrots into bite size pieces. 
  2. In a pot place the coconut spread into the pot and wait for it melt. 
  3. Once melted put in the flour and stir together until a smooth paste is created. This paste will thicken the soup.
  4. Pour the stock into the pot and whisk until the paste has disolved into the liquid. 
  5. Add the potatoes as they take the longest to cook.
  6. Then after 5 minutes add the carrots and broccoli along with the herbs and spices.
  7. Leave the pot on simmer for 15 minutes and then it’s done. 


There you have it a hearty soup to get you through the rough winter.