Easy Vegan Lunch Archives - The Edgy Veg

Vegan Matzo Ball Soup Recipe

The Edgy Veg — Fri, 03 Nov 2023 03:26:53 +0000

This is truly the best vegan matzo ball soup recipe you’ll ever try! This is a vegan version of the iconic Matzo ball soup that is not vegan due to the eggs and/or animal fat used.

I wanted to make a matzo ball soup that was vegan and super easy to make!

Related Recipe: Vegan Passover Recipes

Vegan Matzo Ball Soup

This vegan matzo ball soup recipe is made using matzo balls, onion, carrots, celery, dill, and vegetable stock!

This vegan soup is comforting as well as delicious and features soft and fluffy matzo balls that are served in a flavorful, warm broth. You can make my vegan matzo balls recipe or make your own from a box or maybe your family’s recipe! You can then continue with the instructions on how to make vegan matzo ball soup!

This matzo ball soup is vegan, nut-free, dairy-free and could be made gluten-free with gluten-free matzo balls.

INGREDIENTS:

HOW TO MAKE MATZO BALL SOUP (VEGAN):

1. Start making your matzo ball soup by preparing your vegan matzo balls first. If you already have your matzo balls prepared, skip to the next step. If you want to make matzo balls from scratch, follow my vegan matzo ball recipe here.

2. Next, prepare your matzo ball vegan soup by heating oil in a large pot and sauting chopped onion, carrots, and celery until soft.

3. Then, add dill and mix with veggies for 30 seconds until aromatic.

4. Finally, add your vegetable broth of choice, and bring the soup to a boil. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.

5. In the meantime, form or create your vegan matzo balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through.

6. After your vegan matzo balls are cooked, you can serve them with broth right away 3-4 per bowl of soup and enjoy your vegan matzo ball soup!

Tip: If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in a Tupperware container. When you are ready to serve the soup flash boil the balls in broth and serve hot 3-4 balls per bowl.

VEGAN Matzo Ball Soup

This is truly the best vegan matzo ball soup recipe you'll ever try! This is a vegan version of the iconic Matzo ball soup that is not vegan due to the eggs and/or animal fat used.

This vegan matzo ball soup recipe is made using matzo balls, onion, carrots, celery, dill, and vegetable stock!

Course Main Course

Cuisine Vegan

Keyword Matzo ball, passover, Soup

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings 5

Equipment

1 Pot Large
1 Knife
1 Cutting Board
Measuring Spoons
Measuring Cup
1 Soup Ladle

Ingredients

Vegan matzo balls
1 onion finely chopped
2 carrots chopped into half-circles
2 celery stalks chopped
1 tsp dill handful of chopped fresh dill or ½ tsp-1 tsp dried dill to taste
7 cups vegetable broth
2 Tbsp coconut oil or whatever oil you like to cook with
salt to taste
pepper to taste

Instructions

Start making your matzo ball soup by preparing your vegan matzo balls first. If you already have your matzo balls prepared, skip to the next step. If you want to make matzo balls from scratch, follow my vegan matzo ball recipe here.
Next, prepare your matzo ball vegan soup by heating oil in a large pot and sauting chopped onion, carrots, and celery until soft.
Then, add dill and mix with veggies for 30 seconds until aromatic.
Finally, add your vegetable broth of choice, and bring the soup to a boil. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.
In the meantime, form or create your vegan matzo balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through.
After your vegan matzo balls are cooked, you can serve them with broth right away 3-4 per bowl of soup and enjoy your vegan matzo ball soup!

Notes

Hi! I’m Candice aka The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Recipes?

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

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The post Vegan Matzo Ball Soup Recipe appeared first on The Edgy Veg.

Miso Cabbage Soup Recipe

The Edgy Veg — Fri, 06 Oct 2023 07:21:57 +0000

I’m going to show you how to make miso cabbage soup in under 25 mins! This miso soup with cabbage is a flavorful and nourishing Japanese-inspired dish that combines the umami richness of miso paste with the crispness of cabbage and other vegetables.

This soup recipe offers a wonderful balance of flavors, from the natural sweetness of vegetables to the salty, earthy notes of miso paste. It’s a comforting and satisfying soup that’s both healthy and delicious.

Related Recipe: Vegan Split Pea Soup

Cabbage Miso Soup

VEGAN | DAIRY-FREE | NUT-FREE

This cabbage miso soup recipe is a Japanese dish that features chopped cabbage stir-fried or sautéed in a soup and mixed with miso paste.

The dish combines the crispiness of cabbage with the rich, umami taste of miso paste, creating a savory and satisfying side dish or main course.

INGREDIENTS FOR MISO SOUP WITH CABBAGE:

Miso Paste
Cabbage
Olive oil
Celery
Carrots
Onion
Garlic
Vegetable Bouillon Cubes
Tofu
Soy Milk

KITCHEN EQUIPMENT I USED:

Pot
Whisk
Pyrex Measuring cup
Measuring Utensils
Chef’s Knife

5.0 from 1 reviews

Miso Cabbage Soup

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Prep time

5 mins

Cook time

18 mins

Total time

23 mins

I'm going to show you how to make miso cabbage soup in under 25 mins! This miso soup with cabbage is a flavorful and nourishing Japanese-inspired dish that combines the umami richness of miso paste with the crispness of cabbage and other vegetables.

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

¼ cup miso paste
4 cups chopped green cabbage
2 tbsp olive oil
2 celery ribs, chopped
2 carrots, chopped
1 small cooking onion
4 cloves of garlic, minced
5 cups water
4 cubes vegetable bouillon (or 4 tsp bouillon powder)
½ block medium or firm tofu, cubed
1 cup unsweetened soy milk
salt, to taste
optional: cooked noodles

Instructions

In a large pot heat 2 tbsp olive oil over medium-high heat. Add celery, carrots, onion, garlic and a pinch of salt, and cook until onions are translucent, about 3-5 mins.
Add cabbage and cook for another 1-2 mins, or until wilted. Add water and bouillon and bring everything to a boil. Reduce heat to a gentle simmer, add tofu cubes, cover and simmer for about 10 minutes.
Add in cooked noodles, if using.
Stir in soy milk and just before a simmer, remove the soup from the heat.
Remove about 1 cup of the soup broth and add to a measuring cup with miso paste. Whisk to combine the miso with the hot soup broth and add to the rest of the soup. Stir until well combined, season with salt to taste and serve.

Looking For More Vegan Dinner Recipes?

Vegan Stuffed Shells with Tofu Ricotta
Vegan Hot Pot
Vegan Chicken Fried Steak

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Vegan Instant Pot Split Pea Soup

The Edgy Veg — Fri, 06 Oct 2023 06:54:16 +0000

I’m going to show you how to make vegan instant pot split pea soup in under 1 hour! Using simple vegan ingredients, I made this split pea soup in an instant pot taste just like the classic version.

This recipe is made with vegetables, split peas, bouillon, and other simple and tasty soup ingredients! If you want to mimic the chunks of ham in split pea soup, use soy chunks (mentioned in recipe below).

Related Recipe: Vegan Dill Pickle Soup

Instant Pot Split Pea Soup

VEGAN | DAIRY-FREE | NUT-FREE

This instant pot split pea soup recipe is a vegan version of the classic split pea soup, traditionally made with chunks of ham.

In this vegan split pea soup, soy chunks replace the traditional ham chunks and liquid smoke adds a smokey taste often tasted from ham to make it entirely vegan.

INGREDIENTS FOR INSTANT POT SPLIT PEA SOUP (VEGAN):

Split Peas
Soy Curls / Chunks
Olive oil
Onion
Celery
Carrots
Garlic
Potato
Oregano
Cumin
Liquid Smoke
Vegetable Bouillon Cubes
Bay Leaf

KITCHEN EQUIPMENT I USED:

Vegan Instant Pot Split Pea Soup

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Prep time

10 mins

Cook time

42 mins

Total time

52 mins

I'm going to show you how to make vegan instant pot split pea soup in under 1 hour! Using simple vegan ingredients, I made this split pea soup in an instant pot taste just like the classic version.

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

2 cup green split peas, rinsed, and sorted
½ cup soy curl / chunks
2 Tbsp Olive Oil
1 small onion, diced
1 celery stalk, chopped/diced
2 Carrots, chopped/diced
4 garlic cloves, minced
1 small potato, cubed
½ tsp dried oregano
¼ tsp cumin
½ tsp liquid smoke
4 vegetable bouillon cubes (or 4 tsp bouillon powder)
6 cups water
1 bay leaf
salt and black pepper, to taste

Instructions

In a medium-sized bowl soak the soy chunks in warm water for 15 minutes. Continue to step 2, but after 15 mins are done, drain, chop and set aside your soy chunks.
Press the saute function on and heat olive oil. Add diced onion, celery, carrots, garlic and a pinch of salt and cook, stirring constantly for 3-5 mins or until onions are translucent.
Add the chopped potato, oregano and cumin and stir until fragrant, about 1 min.
Add the chopped soy chunks and liquid smoke and stir to combine, allow the soy chunks to cook for about 1 minute.
Add bouillon and water and bring to a boil, then stir in the split peas and bay leaf.
Add the lid to the pressure cooker, make sure the pressure value is set to close and pressure cook for 20 mins. When the machine beeps, allow the pressure to release naturally and do not disturb the instant pot/pressure cooker for about 15-20 mins.
Turn the pressure valve to release any remaining pressure, and remove the lid. Season to taste with salt, pepper and more liquid smoke to taste. If the soup is too thick simply add more water until you reach the desired thickness.
Serve with some crusty bread, garlic bread or croutons.

Looking For More Vegan Dinner Recipes?

Vegan Stuffed Shells with Tofu Ricotta
Vegan Hot Pot
Vegan Chicken Fried Steak

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Vegan Dill Pickle Soup Recipe

The Edgy Veg — Tue, 03 Oct 2023 13:27:44 +0000

I’m going to show you how to make vegan dill pickle soup in under 40 mins! Using simple vegan ingredient swaps, this dill pickle soup tastes just like the classic version.

This recipe is made with dill pickles, brine from dill pickle jar, diced vegetables and other healthy simple and tasty soup ingredients!

Related Recipe: Vegan Hungarian Mushroom Soup

Dill Pickle Soup

VEGAN | DAIRY-FREE | NUT-FREE

This dill pickle soup recipe is a vegan version of the classic Eastern European dish, traditionally made with a creamy base using sour cream or yogurt, giving it a rich and tangy flavour.

In this vegan dill pickle soup, coconut milk replaces the traditional dairy, and the base consists of vegetable broth. You can choose to blend the vegetables to make a blended pureed soup or leave the soup chunky with vegetables.

INGREDIENTS FOR DILL PICKLE SOUP (VEGAN):

Dill Pickles + brine from jar
Olive oil
Garlic
Onion
Carrot
Celery
Potatoes
Vegetable Bouillon Cubes
Coconut Milk
Flour (GF if you want gluten-free)
Fresh Dill

KITCHEN EQUIPMENT I USED:

5.0 from 1 reviews

Vegan Dill Pickle Soup

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Prep time

5 mins

Cook time

32 mins

Total time

37 mins

I'll show you how to make vegan dill pickle soup! This recipe is made with dill pickles, brine from dill pickle jar, vegetables & other simple soup ingredients!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

½ cup dill pickles, grated
¼ cup dill pickle brine from the jar
2 Tbsp Olive Oil
4 garlic cloves, minced
1 small onion, diced
1 large carrot, chopped
2 celery stalks, finely chopped
2 russet or large yellow potatoes, peeled and chopped
4 vegetable bouillon cubes (or 4 tsp powder)
5 cups water
½ cup coconut milk
2 tbsp all-purpose flour
Salt & black pepper to Taste
1 Tbsp fresh dill, chopped & divided (half for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Add onions, garlic, carrot, celery, and a pinch of salt, and cook until onions are translucent, about 3-5 minutes.
Add the potatoes, and cook stirring constantly for about 2 minutes.
Stir in the broth and pickle brine and bring to a boil. Reduce heat to a gentle simmer and simmer for about 20 mins or until potatoes are fork-tender.
Meanwhile, in a tall measuring up, blend together the coconut milk and flour with an immersion blender and set aside.
If you want a blended soup, use an immersion blender and puree the soup. You can also puree only some of the soup and leave some of the veggie chunks for texture.
Stir the coconut milk mixture into the soup until well combined.
Stir in the pickles and cook for another 5 mins or so until everything is heated through. Then stir in the fresh dill and season with salt and black pepper to taste.
Serve soup with fresh dill as garnish and some garlic or onion bread on the side.

Looking For More Vegan Dinner Recipes?

Vegan Stuffed Shells with Tofu Ricotta
Vegan Hot Pot
Vegan Chicken Fried Steak

Share My Recipe on Pinterest!

The post Vegan Dill Pickle Soup Recipe appeared first on The Edgy Veg.

Vegan Alfredo Sauce (No Cashews)

The Edgy Veg — Tue, 05 Sep 2023 13:36:00 +0000

An easy vegan alfredo sauce recipe with no cashews, instead creating a creamy and garlicky alfredo sauce using white beans instead of nuts.

This vegan alfredo sauce pairs well with fettuccine, green peas and nutritional yeast to create a super tasty vegan dish in 15 minutes!

Related Recipe: Vegan Feta Pasta

How To Make: Vegan Alfredo Sauce

This no-cashew vegan alfredo sauce is so easy to make! While your fettuccine pasta is boiling, pan-fry onions and garlic in olive oil until translucent, and stir in your white beans for a few minutes. Then, transfer to a blender along with soy milk, miso lemon juice and nutritional yeast to create a creamy alfredo sauce that’s vegan!

White beans are the perfect substitute for no cashews, as it has a similar white colour and soft texture for alfredo sauce!

Tip: By adding more soy milk, you can get a more pourable sauce!

Related Recipe: 15+ Vegan Pasta Recipes

INGREDIENTS FOR VEGAN ALFREDO SAUCE (NO CASHEWS):

Fettuccine or pasta of choice
Olive Oil
Onion
Garlic
White Beans
Soy milk
Miso
Lemon
Nutritional Yeast
Green Peas (optional)

KITCHEN EQUIPMENT I USED:

Full Recipe Down Below!

5.0 from 1 reviews

Vegan Alfredo Sauce (No Cashews)

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

An easy vegan alfredo sauce recipe with no cashews, instead creating a creamy and garlicky alfredo sauce using white beans instead of nuts.

Author: The Edgy Veg

Recipe type: Sauce

Cuisine: Vegan

Serves: 2

Ingredients

1 cup green peas
2 tbsp extra virgin olive oil
½ small cooking onion, chopped
3 garlic cloves, minced garlic
½ - 19oz can of white beans, drained
¼ cup unsweetened soy milk, as needed
½ tsp white miso
juice of 1 lemon
1 tbsp nutritional yeast
sea salt, to taste
black pepper, to taste

Instructions

Bring a large pot of salted water to a boil, and cook pasta as instructed on the box or bag. Add peas to the pasta water, during the last minute of cooking. Reserve the pasta water.
Meanwhile, heat olive oil in a medium-sized deep skillet over medium-high heat.
Add onions, garlic, and a pinch of salt and cook until translucent, about 3 mins, stirring constantly.
Stir in beans, and cook until heated, about 3 mins.
Transfer everything to a blender along with soy milk, miso, lemon juice, and nutritional yeast. Blend until smooth and creamy. Add more soy milk if required to get a thick but pourable sauce. Taste and season with salt and pepper.
Transfer the sauce back into the skillet, and add pasta, peas, and a bit of the pasta water.
Cook stirring constantly, until the sauce clings to the pasta, and everything is evenly coated, adding more starchy water as required.

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

Looking For More Easy Vegan Sauce Recipes?

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Vegan Colombian Hot Dogs Recipe

The Edgy Veg — Tue, 29 Aug 2023 13:51:34 +0000

These delicious vegan Colombian hot dogs, aka perros calientes Colombianos, can be made in 15 mins at home using your fave vegan hot dogs!

What are Colombian hot dogs? They are boiled hot dogs topped with coleslaw, pineapple sauce, ketchup, mayonnaise, mustard, pink sauce and potato chips. It’s basically a loaded hot dog offering a lot more veggies! Sounds tasty, right?

Related Recipe: Carrot Hot Dogs

How To Make Colombian Hot Dogs (Vegan)

For this recipe, you’ll want to make my recipe for pineapple sauce, vegan slow, and vegan pink sauce while you boil your hot dogs!

Vegan Colombian hot dogs offer a plant-based twist on the classic but replace regular hot dogs and substitute vegan mayo in the slaw. This hot dog recipe offers a delightful combination of textures and flavors that reflect one of Colombia’s most popular street food.

Full Recipe Down Below

INGREDIENTS FOR COLOMBIAN HOT DOGS:

Vegan Hot Dogs
Hot Dog Buns
Pineapple pieces (canned or fresh)
Lime Juice
White Sugar
Cornstarch
Slaw Mix
Ketchup
Vegan Mayonnaise
Mustard
Vegan Cheese
Potato Chips

KITCHEN EQUIPMENT:

Knife
Saucepan (small)
Whisk
Bowl
Squeeze bottle
Blender
Pot
Fine mesh sieve

FULL RECIPE DOWN BELOW!

Vegan Colombian Hot Dogs

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

These delicious vegan Colombian hot dogs, aka perros calientes Colombianos, can be made in 15 mins at home using your fave vegan hot dogs!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 2

Ingredients

2 veggie hot dogs
2 hot dog buns
1 cup fresh or canned pineapple pieces
2 tbsp water
2 tsp lime juice
1 tbsp white sugar
1 tsp cornstarch
1 cup slaw mix
¾ tsp lime juice
¼ tsp white sugar
salt, to taste
¼ cup ketchup
2 tbsp Plant-based mayonnaise
mustard, as needed
mayo, as needed
plant-based cheese of choice
1 small bag potato chips, crushed

Instructions

Make Pineapple sauce: Blend pineapple and 2 tbsp water together in a blender until smooth. Strain the pineapple through a fine mesh sieve into a small saucepan. Add 1 tbsp sugar and 2 tsp lime juice and bring to a simmer over medium heat. Cook, stirring until reduced, about 10 minutes. In a small bowl mix together cornstarch with 1 tbsp water, and add to the pineapple sauce. Bring to a boil stirring constantly until it's thickened but pourable. Allow to cool and then transfer to a squeeze bottle or small jar.
Make Slaw: In a small bowl whisk together ¾ tsp lime juice and ¼ tsp sugar. Add slaw mix and toss until coated. Season with salt and pepper to taste.
Make Pink Sauce: In a small bowl whisk together ¼ cup ketchup and 2 tbsp mayo. Set aside, or add to a squeeze bottle.
Cook Hot dogs: Either bring a small pot of water to a boil and boil the hot dogs for 3-5 mins, or fry hot dogs in a pan with a bit of oil.
Steam hot dog buns or use as they are and set the cooked hot dogs inside them.
Drizzle each hot dog with some mustard, add coleslaw, drizzle with some mayo, sprinkle with some cheese, drizzle with ketchup, top with crushed chips, drizzle with pink sauce, and finally drizzle with pineapple sauce. Serve!

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Naan Pesto Pizza Recipe

The Edgy Veg — Fri, 28 Jul 2023 05:18:12 +0000

This naan pesto pizza recipe is super easy & quick using 10 ingredients and can be cooked in under 15 mins using your fave pesto or make my easy 5-mins pesto recipe!

This personal pesto naan pizza uses easy and affordable store-bought ingredients like naan, pesto, vegetables, and dairy-free cheese. This recipe is easy to customize with your favourite toppings which is why I love it so much.

Full Recipe Down Below

Pesto Naan Pizza

VEGAN & NUT-FREE

I’ll show you how to make a simple naan pizza with pesto using an oven or air fryer which makes it great for those who don’t have an oven like students in dorm rooms!

I’ll also show you how to make caramelized onions for this naan pizza but if you’re short on time, you can skip the first step and head straight to making the naan pizza or making/preparing the pesto!

Related Recipe: Vegan Dill Pickle Pizza

INGREDIENTS FOR NAAN PESTO PIZZA:

Naan (Many are vegan-friendly)
Red Onion
Oil
Baking Soda
Pesto
Cherry Tomatoes
Dairy-Free Cheese
Agave or hot honey to drizzle (optional)
Protein of choice (optional, like marinated soy curls)

KITCHEN EQUIPMENT I USED:

Measuring Utensils
Pizza Stone or baking sheet
Knife od chopper/slicer
Oven or Air Fryer

Naan Pesto Pizza

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Prep time

3 mins

Cook time

15 mins

Total time

18 mins

This naan pesto pizza recipe is super easy & quick using 10 ingredients and can be cooked in under 15 mins using your fave pesto or make my 5-mins pesto recipe!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 1

Ingredients

1 naan
¼ cup sliced red onion
¾ tsp olive or vegetable oil
pinch baking soda
pinch salt
3 tbsp vegan pesto
handful cherry tomatoes, halved
3 tbsp vegan cheese of choice
agave or hot honey to drizzle
optional: protein of choice like marinated soy curl pieces

Instructions

Preheat oven to 425F (or air fryer at 375F).
Heat oil in a small-medium skillet over medium heat, and add onions. Sprinkle with baking soda, and cook onions, stirring occasionally, for about 10 mins, or until golden brown. Stir in salt, and transfer from the pan to the pesto-covered naan.
Meanwhile, spread pesto evenly over the top of the naan.
Add protein of choice, caramelized onion, and dairy-free cheese of choice, then top with sliced cherry tomatoes.
To bake in the oven: In the preheated oven, bake pizza for 5-8 minutes, or until naan is golden brown and cheese is melted.
To cook in an air fryer: Bake at 375F for roughly 5 minutes, or until naan is toasted, and cheese is melted.
Remove from the oven or air fryer and immediately drizzle with agave to taste.

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Vegan Tan Tan Ramen Recipe

The Edgy Veg — Fri, 28 Jul 2023 04:38:59 +0000

Vegan tan tan ramen is a tasty and easy meal to make. I’m going to show you how to make tan tan ramen vegan in 10 minutes!

Tan Tan Ramen, also known as Dan Dan Ramen or Tantanmen, is a popular and flavorful Japanese noodle dish that combines both Japanese and Chinese flavors, resulting in a delicious and spicy soup-based ramen.

Related Recipe: Crispy Breaded Tofu

The main components of tan tan ramen are typically ramen noodles, toppings like stir-fried vegetables, ground meat and a soup base (traditionally made with chicken or pork broth) which is why I’m sharing my vegan tan tan ramen recipe for you to make!

What’s great about this vegan recipe is you can control the spice level! The dish can vary in spiciness, depending on the amount of chili oil and other spices you want to use. Tan tan ramen is known for its rich and spicy flavor profile, but the level of heat can be adjusted to suit your individual preferences.

Related Recipe: Vegan Hot Pot

Vegan Tan Tan Ramen

MEAT-FREE | DAIRY-FREE | EGG-FREE

Today I’m sharing with you my easy and delicious tan tan ramen vegan recipe. This recipe uses simple, pantry staple ingredients, and you probably already have them in your kitchen. This ramen dish is rich, creamy and deliciously spicy!

INGREDIENTS FOR TAN TAN RAMEN (VEGAN):

Instant Ramen
Protein of choice like tofu cubes, soy chunks, ground soy meat, sliced seitan, etc.
Fresh Vegetables (you can choose/customize):
- Bok choy
- Broccoli
- Cabbage
- Slaw mix
Frozen Corn
Peanut Butter
Chili oil or Chili sauce like Sriracha or Rayu
Sesame Oil

Optional garnishes: chopped peanuts, sesame seeds, sliced green onions, additional chili oil

KITCHEN EQUIPMENT I USED:

Full Recipe Measurements & Instructions are down below!

How To Make Tan Tan Ramen?

First, find Instant ramen that is vegan! Many instant ramen noodles don’t have any animal products in them but always look at the ingredient list just to make sure. The package of Mr Noodles Vegetable Flavour Instant noodles I use is vegan.

To make tan tan ramen, you want to prepare your vegan “ground meat” alternative. If using soy chunks, rehydrate them in broth & allow them to soak. Then toss them with soy sauce, and fry them in hot oil until they are slightly crispy. Set aside. Next cook your ramen, and vegetables and make your soup base. In your ramen-sized bowl, add your vegan meat substitute with your veggies and ramen noodles. Pour the broth (soup base) over the ramen and voila! That’s how you make tan tan ramen!

5.0 from 1 reviews

Vegan Tan Tan Ramen

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Cook time

10 mins

Total time

10 mins

Vegan tan tan ramen is a tasty and easy meal to make. I’m going to show you how to make tan tan ramen vegan in 10 minutes!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 1

Ingredients

1 pack of instant Ramen of choice
½ cup protein of choice like; medium or soft tofu, soy chunks, or ground soy meat
1¼ cups fresh veggies of choice like; bok choy, chopped broccoli, cabbage, or slaw mix
¼ cup frozen corn
1½ tbsp Peanut Butter
1 tbsp chili oil or chili sauce like sriracha or rayu
1 tsp sesame seed oil

Instructions

If using soy chunks, rehydrate them in broth & allow to soak. Then toss them with soy sauce, and fry them in hot oil until they are slightly crispy. Set aside.
Meanwhile, bring 2 cups of water to a boil in a small pot. Remove from heat and add the ramen noodles, allow them to soak for about 3 minutes or until softened, but al dente. Remove from the pot and place into a serving bowl, keeping the hot water in the pot still.
Add the veggies of choice to the boiling hot water, and place back onto the heat. Cook for about 4 minutes, or until tender. About 2 minutes into cooking the veggies add corn.
Remove the veggies and the corn from the pot and place them into the serving bowl.
Make sure you have roughly 1¾ cups water in the pot, and add the seasoning packet, peanut butter, and sesame oil and whisk to combine. Add tofu and cook until heated through.
Place tofu into the serving bowl with veggies and noodles. Then pour the broth over the ramen and arrange garnishes if using. Optional garnishes include chopped peanuts, sesame seeds, sliced green onions, additional chili oil, etc.

___________

I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Noodle Recipes?

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Vegan Dirty Martini Pasta Recipe

The Edgy Veg — Tue, 25 Jul 2023 15:22:56 +0000

I’m going to show you how to make vegan dirty martini pasta in 12 mins! Imagine the flavors of a dirty martini… but in pasta form. This dirty martini pasta recipe is inspired by Tiktok creator @legallyhealthyblonde as I adapted this non-vegan dish to be a vegan dirty martini pasta version.

All you need is pasta, garlic, olives (with brine), lemon, vodka (or gin), vegan butter, vegan cheese, and parsley to make this delicious vegan pasta dish.

Full Recipe Down Below

How To Make Vegan Dirty Martini Pasta

A Dirty Martini is a classic cocktail made with vodka or gin, dry vermouth, and olive brine, typically garnished with olives. Taking inspiration from this cocktail, a Dirty Martini Pasta is a pasta dish that incorporates these flavors.

“This is like, if you took a dirty martini and made it into a pasta,” says TikTok creator @legallyhealthyblonde, who created the recipe.”I know I’m not the only one obsessed with dirty martinis and obsessed with pasta, and so I am trusting this going to find the right people.”

I’m so excited to share my tasty vegan version of this incredible dirty martini pasta recipe!

Related Recipe: 15+ Vegan Pasta Recipes

INGREDIENTS FOR DIRTY MARTINI PASTA (VEGAN):

Pasta (opt for GF if you want gluten-free pasta)
Olive Oil
Garlic
Olives (with brine)
Lemon
Vodka or Gin
Vegan Butter
Vegan Cheese (original recipe uses blue cheese)
Parsley

KITCHEN EQUIPMENT:

Measuring Utensils
Pot
Pan
Zester / Microplane

Vegan Dirty Martini Pasta

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Prep time

2 mins

Cook time

10 mins

Total time

12 mins

I'm going to show you how to make vegan dirty martini pasta in 12 mins! Imagine the flavors of a dirty martini... but in pasta form.

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 2

Ingredients

4 oz pasta spaghetti, linguini or other long pasta
1 tbsp olive oil
3 garlic cloves, minced
10 green Castelvetro or Manzanilla olives, finely chopped
Zest of 1 lemon
1 tbsp vodka or gin
1½ tbsp olive brine
Juice of ½ lemon
2 tbsp plant-based butter
Salt and pepper to taste
Crumbled vegan cheese of choice ( the original recipe calls for blue cheese)
Parsley, freshly chopped

Instructions

Bring a stockpot of salted water to a boil, and boil the pasta until all dente, as directed on the package. Reserve 1//2 cup of the pasta water and drain, or time it so that you can add the pasta directly from the pot to the pan.
Meanwhile, heat olive oil in a medium pan over medium heat.
Add the garlic and cook until slightly fragrant, about 1 minute. Add the olives and lemon zest, and cook until the garlic turns slightly golden, but not brown or else it will be bitter.
Deglaze the pan with vodka or gin, stirring constantly. Cook until no you no longer smell alcohol.
Stirring, add the brine, lemon juice, and butter until combined.
Add cooked pasta to the pan, and stir to coat the pasta in the sauce. Add reserved pasta water, as needed 1 tbsp at a time until the sauce is velvety and pasta is coated. Simmer for 1-2 minutes, then, taste and season with salt and lots of pepper.
Serve garnished with some chopped olives, parsley, lemon zest and cheese, if using.

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!

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Vegan Marry Me Chicken Recipe

The Edgy Veg — Tue, 18 Jul 2023 13:48:31 +0000

I’m going to show you how to make vegan marry me chicken in under 20 minutes!

Marry me chicken is a popular recipe and wanted to make a vegan version for everyone to enjoy! It’s a creamy, seasoned dish that is known for its simplicity and delicious taste. The name “Marry Me Chicken” is often used because the dish is so tasty that it could potentially convince someone to propose marriage!

So here’s a vegan version to convince someone to marry you after making this tasty vegan dish!

Related Recipe: Vegan Fried Chicken

Vegan Marry Me Chicken

Sometimes, my best recipes are a result of the inspiration I take from years of my own recipe development. I’ve been using soy curls as a “chicken” replacement making them the perfect meat alternative for making a vegan marry me chicken in a creamy sun-dried tomato cream sauce.

I serve my marry me “chicken” with pasta, but you can also serve it with potatoes!

Related Post: 15+ Vegan Chicken Recipes

INGREDIENTS FOR MARRY ME CHICKEN (VEGAN):

Pasta
Soy curls
No-chicken or vegetable bouillon
Olive oil
Garlic
Coconut milk
Vegan parmesan cheese
Oil-packed sun-dried tomatoes
Oregano
Crushed red pepper flakes
Basil

KITCHEN EQUIPMENT:

Cast-iron Skillet or Oven-safe skillet
Measuring Utensils
Chef’s Knife
Whisk

Full Recipe Down Below!

5.0 from 1 reviews

Vegan Marry Me Chicken

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Prep time

2 mins

Cook time

15 mins

Total time

17 mins

I'm going to show you how to make vegan marry me chicken in under 20 minutes! Marry me chicken is a popular recipe and wanted to make a vegan version for everyone to enjoy!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 2 servings

Ingredients

1½ cups dried pasta of choice
2 cups (dry) soy curls
2 cups boiling water
2 tsp no-chicken or vegetable bouillon
freshly cracked black pepper to taste
1 tablespoon olive oil
3 cloves garlic minced
1 cup water
1 tsp no-chicken or vegetable bouillon
½ cup coconut milk
½ cup plant-based parmesan cheese
¼ oil-packed sun-dried tomatoes, chopped
½ tsp dried oregano
¼ tsp crushed red pepper flakes
fresh basil chiffonaded, for garnish

Instructions

In a medium-size bowl, whisk together hot water and 2 tsp bouillon. Soak the soy curls in 2 cups broth for 10 minutes, or until they are hydrated completely.
Meanwhile, bring a large pot of salted water to a boil, and cook the pasta in the boiling salted water.
Meanwhile, heat olive oil in a cast-iron skillet over medium-high heat.
Sear soy curls for 3 to 4 minutes, or until lightly golden in spots. Transfer to a plate and set aside.
In the same skillet, reduce heat to medium-low, add 1 tbsp olive oil, minced garlic and red pepper flakes. Sauté garlic 1 to 2 minutes, or until garlic is just fragrant.
Add 1 cup water, and 1 tsp bouillon, whisk and bring to an almost simmer.
Whisk in coconut milk, until heated. Then stir in the vegan cheese of choice until melted.
Stir in sun-dried tomatoes and dried oregano, and season to taste.
Squeeze soy curls gently to remove excess liquid and add to skillet. Stir to coat in sauce.
Using tongs, transfer the pasta to the skillet with the soy curls and sauce, and allow to cook for 1-3 minutes, adding starchy pasta cooking liquid as needed 1 tbsp at a time to create a luscious velvety sauce.
Transfer to serving plates plate and garnish with basil.
Tip: To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll lengthwise. Slice the roll into thin ribbons.

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Vegan Ramen Carbonara

The Edgy Veg — Thu, 13 Jul 2023 12:18:44 +0000

This vegan ramen carbonara recipe is made with instant ramen tossed in carbonara sauce, crumbled plant-based sausage and plant-based parmesan in 7 mins!

Ramen Carbonara is a delicious fusion dish that combines the rich flavours of traditional Italian Carbonara with the noodles and broth of Japanese ramen. Feel free to add or switch whatever ingredients you prefer!

Related Recipe: Viral TikTok Ramen Hack

How To Make Vegan Ramen Carbonara

Today I’m showing you how to make an easy vegan ramen carbonara recipe! Just like traditional ramen carbonara, this vegan recipe features a creamy sauce made from plant-based butter and soy milk, with Parmesan cheese, and crumbled sausage (veggie) instead of bacon, tossed with perfectly cooked ramen noodles, creating a delightful and unique culinary experience.

This is a dinner-for-one recipe, so if you make 2 or more, just multiply the ingredients list by how many servings you need. Feel free to garnish your noodles with additional green onions, garlic, sesame seeds, etc!

Full Recipe Down Below

INGREDIENTS FOR RAMEN CARBONARA (VEGAN):

Instant Ramen
Sausage (vegan / plant-based)
Soy Milk (unsweetened)
Butter (vegan / plant-based)
Nutritional Yeast
Turmeric
Parmesan or white cheese (vegan / plant-based)
Kala Namak / Black salt (for eggy taste)

KITCHEN EQUIPMENT:

Pot / Ramen Pot
Pan
Chef’s Knife
Bowls
Measuring Utensils

Vegan Ramen Carbonara

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Prep time

2 mins

Cook time

5 mins

Total time

7 mins

This vegan ramen carbonara recipe is made with instant ramen tossed in carbonara sauce, crumbled plant-based sausage and plant-based parmesan in 7 mins!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 1

Ingredients

1 cup water
1 package of instant ramen
½ plant-based sausage, crumbled or sliced
¼ cup unsweetened soy milk
1 tbsp vegan butter
1 tsp nutritional yeast
Pinch turmeric
¼ cup plant-based Parmesan or white cheese of choice
Kala Namak (black salt)
Freshly cracked black pepper

Instructions

Bring 1 cup of water to a boil in a small pot (get yourself a ramen pot! (They're the best!) Remove from heat, add noodles, and allow then them to soften for about 3 mins or until all dente. Remove the noodles and place them into a bowl or plate, and reserve the cooking liquid.
Meanwhile, heat olive oil in a medium-sized pan over medium-high heat.
Cook plant-based sausage until cooked through and transfer to the same bowl or plate as the noodles.
To the same pan add soy milk, vegan butter, flavour packet to taste (I use half), nutritional yeast and plant-based cheese. Stir until the cheese is melted, adding more soy milk if necessary.
Add noodles and sausage and stir into sauce, adding cooking liquid as needed to create a silky sauce.
Season with black salt and plenty of black pepper to taste, then serve.

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Chilli Oil Noodles Recipe

The Edgy Veg — Tue, 04 Jul 2023 13:15:33 +0000

This chilli oil noodles recipe is made with ramen noodles tossed in garlic chilli oil sauce, greens, onion and sesame seeds in under 10 mins!

Chilli oil noodles are a popular dish that combines the heat of chilli with chewy noodles tossed in a spicy garlic chilli oil sauce. Feel free to add or switch whatever ingredients you prefer with your chilli oil ramen noodles!

Related Recipe: Viral TikTok Ramen Hack

How To Make Chilli Oil Noodles

Today I’m showing you how to make an easy chilli oil noodles recipe to give you the perfect dinner idea that adds a kick of heat and flavour to your noodles!

Full Recipe Down Below

INGREDIENTS FOR CHILLI OIL RAMEN:

Ramen Noodles
Oil
Chilli Flakes
Garlic
Green onion
Sesame oil
Soy Sauce
Rice Wine Vinegar
Brown Sugar
Greens (bok choy, spinach, kale)
Sesame seeds or seaweed (optional garnish)

KITCHEN EQUIPMENT:

Chilli Oil Noodles

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Prep time

1 min

Cook time

8 mins

Total time

9 mins

This chilli oil noodles recipe is made with ramen noodles tossed in garlic chilli oil sauce, greens, onion and sesame seeds in under 10 mins!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 1

Ingredients

1 pack ramen Noodles
2 tbsp oil
crushed Red Chili Flakes, to taste
2 garlic cloves, minced
1 stalk green onion, sliced & sorted by green & white
1 tsp sesame oil
1 tbsp soy sauce
½ tsp rice wine vinegar
1 tbsp brown sugar
1 handful of greens, chopped (Boy Choy, Spinach, kale)
1 tsp toasted sesame seeds or seaweed for garnish

Instructions

Bring a small pot of water to a boil, and boil ramen noodles, according to package instructions.
In the last minute of cooking add greens. Cook until wilted.
Reserve ¼ cup of the starchy water, and drain the noodles and spinach. Transfer to a bowl. Set aside.
In a small pan, heat oil over medium heat. Add garlic, the white parts of the green onion, and chilli flakes to taste.
Just before the garlic begins to golden, and the onion is translucent, pour 1-2 tbsp of the reserved starchy water to stop the cooking process, bring to a simmer and then lower the heat to low.
Whisk in sesame oil, soy sauce, rice wine vinegar, brown sugar, and seasoning packet to taste.
When the sauce is heated, add the noodles and green parts of the green onion. Toss well, until coated in sauce, adding more starchy water as needed.
Garnish with sesame seeds, seaweed or chilli crisp/oil.

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Vegan Japanese Egg Salad

The Edgy Veg — Fri, 14 Apr 2023 21:42:42 +0000

I’m going to show you how to make an easy vegan Japanese Egg Salad to use in a sandwich, also called Tamago Sando! For this recipe, I’ll show you how to make vegan egg yolks to use for a Japanese-style egg salad!

All you need is ackee, olive oil, nutritional yeast, black salt (for eggy flavour), soy milk, vegan butter, tofu and vegan kewpie mayo (Japanese Mayo). If you don’t have store-bought vegan kewpie mayonnaise, you can easily make it using vegan mayo! I’ll leave my recipe for it below!

Related Recipe: Vegan Kewpie Mayo

How To Make Vegan Japanese Egg Salad

This vegan Japanese egg salad recipe is super egg and creamy, much creamier than regular egg salad. To make a Japanese egg salad sandwich, called Tamago Sando, you’ll need vegan Japanese milk bread. If you can’t find a vegan one in-store, there are recipes online to make vegan milk bread!

To make the vegan egg yolks, you’ll want to boil 1/2 cup of ackee for about 10 mins or until tender. Then blend the ackee in a blender with 2 tbsp olive oil, nutritional yeast and black salt. Puree all these ingredients until well combined. Add 1 tbsp of water at a time until you get the yolk-like texture and consistency that you prefer.

Now make your vegan Japanese egg salad! Mix in your vegan egg yolks with vegan kewpie mayo until combined! Cube 1/2 block of soft tofu and 1/2 block of medium tofu and fold into the vegan egg yolk and mayo mixture. and coat the tofu. Please in the fridge to chill. And voila! Vegan Japanese egg salad that you can serve whenever you want! Taste and season the tofu egg salad mixture with black pepper and serve on your vegan Japanese milk bread, sliced with vegan butter over one side of each bread slice. Traditionally, a Japanese egg salad sandwich trims off the discarded crust and the sandwich is cut in half diagonally so you have 2 triangles.

Full Recipe Down Below

INGREDIENTS FOR JAPANESE EGG SALAD (VEGAN):

Ackee
Olive Oil
Nutritional Yeast
Black Salt
Soft Tofu
Medium Tofu
Vegan Kewpie Mayo
- Vegan Mayo
- MSG
- Sugar

KITCHEN EQUIPMENT:

Measuring Utensils
Mixing Bowl
Saucepan
Blender

5.0 from 1 reviews

Vegan Japanese Egg Salad

Save Print

Prep time

2 mins

Cook time

12 mins

Total time

14 mins

I'm going to show you how to make an easy vegan Japanese Egg Salad to use in a sandwich, also called Tamago Sando!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 2

Ingredients

½ cup ackee
2 tbsp olive oil
1 tbsp nutritional yeast
½ tsp Black salt
Water or soy milk, as needed
3 tbsp - ¼ cup vegan mayo
¼ tsp MSG
¼ tsp sugar
½ block soft tofu, cubed
½ block medium tofu, cubed
Black pepper to taste
Salted vegan butter
Japanese milk bread

Instructions

Begin by making your vegan egg yolks. Bring a small saucepan of salted water to a boil. Add ackee and boil for about 10 minutes or until tender.
Transfer the ackee to a blender with 2 tbsp olive oil, nutritional yeast and black salt.
Puree all ingredients till well combined. Add 1 tbsp of water at a time, until you get a yolk-like texture.
whisk together vegan mayo, MSG, and sugar.
Add ackee yolks as needed, and stir to combine.
Gently fold in the cubed tofu until just coated and place into the fridge to chill.
When ready to serve; taste and season the tofu mixture with black pepper.
Spread butter evenly over one side of each bread slice.
Top 1 slice, butter side up, with the tofu egg salad.
Cover with a second bread slice, butter side down.
Trim off and discard crust and cut sandwich in half diagonally so you have 2 triangles.

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Vegan Pasta With Peas

The Edgy Veg — Wed, 22 Mar 2023 02:01:32 +0000

I’m going to show you how to make vegan pasta with peas! This vegan pea pasta recipe is inspired by The Pasta Queen’s version but dairy-free and without eggs.

All you need is 5 ingredients to make it: green peas, pasta, onion, vegan cheese and extra greens like chopped kale to make a creamy vegan pea pasta!

Full Recipe Down Below

How To Make Vegan Pasta With Peas

This vegan pasta and peas recipe is super easy to make & only takes 17 mins to cook!

The key to creamy pea pasta is blending some of the peas to use as the sauce for the pasta. By blending peas, you have this incredible pasta sauce flavour that packs a lot of nutrition. Add in whichever veggies you want to up the greens and enjoy this weeknight staple that you’ll legitimately want to make every week.

Traditionally, this recipe uses pecorino cheese, so I recommend using a cheese that you can crumble and that melts! And if you really want to make it really creamy, add unsweetened soy creamer, but it’s optional!

Related Recipe: Vegan Green Pea Mac & Cheese

INGREDIENTS FOR PASTA WITH PEAS (VEGAN):

Pasta (opt for GF if you want gluten-free pasta with peas)
Peas
Olive Oil
Onion
Vegan Cheese

KITCHEN EQUIPMENT:

Measuring Utensils
Pot
Pan
Blender
Fine Mesh sieve (optional)

Tips:

Using short pasta to cook in the sauce is highly recommended.
Using any greens you prefer to add extra nutrition to your pasta.
Use a fine mesh sieve after blending your peas to add only smooth sauce to your pasta.
For crumbly vegan cheese, blend it in a food processor!
Adding soy creamer to your pea pasta will make it extra creamy.

4.7 from 3 reviews

Vegan Pasta With Peas

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Prep time

5 mins

Cook time

17 mins

Total time

22 mins

I'm going to show you how to make vegan pasta with peas! This vegan pea pasta recipe is inspired by The Pasta Queen's version

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 2

Ingredients

2 cups short pasta of choice
1½ cups frozen peas
3 tbsp olive oil
½ small onion
handful of greens, chopped
½ cup vegan cheese of choice

Instructions

To make vegan pasta with peas, start by bringing water to a boil in a small pot or kettle.
Meanwhile, in another pot, heat up olive oil over medium heat, and add your chopped onions, stirring constantly, until translucent.
Next, add green peas (you can use frozen), some salt, black pepper and a few ladles of hot water from your other pot, and cook for 10 minutes.
Then, you'll create your pea pasta sauce by transferring most of the peas to a blender and blending them. Add the mixture back to your pan or strain the pea sauce back into the pan using a fine mesh sieve to get a smooth sauce.
Afterwards, add a few more ladles of boiling hot water, and your uncooked pasta. You can also add your extra greens (like kale). By cooking your pasta in the sauce, it allows the starch from the pasta to make the sauce creamy and delicious while the pasta absorbs the flavour of the peas.
Add more cooking water to just cover the pasta and cook the pasta stirring constantly. The pasta will start to absorb the water, so keep adding some as needed and cook your pasta until al dente.
In the last couple minutes of cooking, mix in your vegan cheese of choice. To make your cheese crumbly, run it through a food processor to make it super crumbly. Optionally, add unsweetened soy creamer to the sauce for a creamier sauce. Mix your pasta with peas until the cheese is melted.

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Vegan Tunacado

The Edgy Veg — Sun, 12 Mar 2023 18:07:41 +0000

I’m going to show you how to make an easy vegan tunacado recipe! The Tunacado went viral on TikTok and I wanted to make a vegan version using shredded tofu to make a tuna salad!

All you have to do is buy vegan tuna or grate tofu into flakey “tuna” chunks, mix together 5 tasty sauce ingredients that will flavour your tofu into “tuna” and add it to a sandwich with toppings!

Related Recipe: Vegan Tuna Salad Sandwich

How To Make A Vegan Tunacado

To make a tunacado, you’ll need to either make my easy tofu tuna recipe or find vegan tuna in a can (some specialty stores have it) and mix with the sauce ingredients. I discovered that shredded tofu is one of the best substitutes to get a vegan tuna lookalike & perfect for making a tunacado sandwich.

Once you have your vegan tuna or shredded tofu chunks, in a separate large bowl, mix together vegan mayo, lemon juice, soy sauce, and nori powder or kelp powder (for fishy flavour). You can also add some beet powder, but it’s optional, to get a pinkish tint to your tuna. I also love adding green onions to your vegan tuna salad.

TIP: To get the best results, I highly recommend putting your vegan tuna salad into the fridge for a bit for the tofu to absorb and marinate in the delicious sauce mixture to get the best taste for your tunacado sandwich.

To make a tunacado sandwich, add your “tuna” to a toasted bun, with toppings like sliced avocado, tomato and vegan pesto (store-bought or you can make one of my vegan pesto recipes here)!

Related Recipe: How To Make Vegan Pesto in 5 mins

INGREDIENTS FOR TUNACADO (VEGAN):

Vegan Tuna or Shredded Tofu
Vegan Mayonnaise
Lemon (Juice)
Soy Sauce
Kelp Powder
Green Onions
Bread or Buns
Toppings:
- Avocado
- Tomatoes
- Vegan Pesto

KITCHEN EQUIPMENT:

Tips:

For the best vegan tuna, marinate for a minimum of 30 mins – will last up to 5 days in fridge!
Enjoy tofu tuna on salads, on tuna melts or tunacado sandwiches!

Full Recipe Down Below

5.0 from 3 reviews

Vegan Tunacado

Save Print

Prep time

4 mins

Cook time

1 min

Total time

5 mins

I'm going to show you how to make an easy vegan tunacado recipe! The Tunacado went viral on TikTok and I wanted to make a vegan version using vegan tuna!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

4 buns or bread
1 cup vegan tuna (or grated tofu)
½ cup plant-based mayo
2 tsp lemon juice
1-2 tbsp soy sauce
½ tsp kelp powder
2 green onions, finely chopped
Sea salt and freshly ground pepper
12 tbsp vegan pesto
1 Avocado
12 tomato slices

Instructions

To make a vegan tunacado, you'll need to either make my easy tofu tuna recipe or find vegan tuna in a can (some specialty stores have it) and mix with the sauce ingredients. I discovered that shredded tofu is one of the best substitutes to get a vegan tuna lookalike & perfect for making a tunacado sandwich.
Once you have your vegan tuna or shredded tofu chunks, in a separate large bowl, mix together vegan mayo, lemon juice, soy sauce, and nori powder or kelp powder (for fishy flavour). You can also add some beet powder, but it's optional, to get a pinkish tint to your tuna. I also love adding green onions to your vegan tuna salad.
To get the best results, I highly recommend putting your vegan tuna salad into the fridge for a bit for the tofu to absorb and marinate in the delicious sauce mixture to get the best taste for your tunacado sandwich. Or you can just make the tunacado right away, but marinating is reccommended.
To make a tunacado sandwich, add your vegan "tuna" to a toasted bun, with toppings like sliced avocado, tomato and vegan pesto (store-bought or you can make one of my vegan pesto recipes)
And voila! A vegan tunacado sandwich!

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