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