5 Vegan recipes that incorporate unexpected ingredients and techniques

1. Spicy Cauliflower Rice Sushi Rolls

Ingredients:

- 2 cups cauliflower rice

- 4 nori seaweed sheets

- 1/2 cup julienned carrots

- 1/2 cup julienned cucumber

- 1/2 cup sliced avocado

- 1/4 cup spicy vegan mayo

- 2 tablespoons black sesame seeds

Instructions:

1. Spread a thin layer of cauliflower rice over the nori seaweed sheet, leaving a small border at the top.

2. Arrange carrots, cucumber, and avocado slices in a line across the middle of the rice.

3. Drizzle spicy vegan mayo over the veggies.

4. Roll the nori sheet tightly, using a bamboo mat if available.

5. Slice the roll into bite-sized pieces and sprinkle with black sesame seeds.

6. Serve with soy sauce and pickled ginger.

Tip: To achieve the perfect texture for the cauliflower rice, pulse the cauliflower florets in a food processor until it resembles rice grains.

Variation: Substitute the spicy vegan mayo with a soy-based sauce for a milder flavor.

2. Jackfruit "Pulled Pork" Tacos

Ingredients:

- 2 cans young green jackfruit, drained and rinsed

- 1 onion, diced

- 3 cloves garlic, minced

- 1 cup barbecue sauce

- 2 tablespoons olive oil

- 1 teaspoon smoked paprika

- 1/2 teaspoon cumin

- Salt and pepper, to taste

- Corn tortillas

- Fresh cilantro, for garnish

- Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until translucent.

2. Add the jackfruit to the pan and break it apart with a fork, resembling pulled pork.

3. Sprinkle smoked paprika, cumin, salt, and pepper over the jackfruit and stir well.

4. Pour barbecue sauce over the mixture and cook for 10-15 minutes, allowing the flavors to meld together.

5. Warm the corn tortillas in a dry pan or microwave.

6. Fill each tortilla with the jackfruit mixture and garnish with fresh cilantro.

7. Serve with lime wedges for squeezing.

Tip: For a smokier flavor, you can also add a few drops of liquid smoke to the jackfruit mixture.

Variation: Use lettuce leaves instead of tortillas to make jackfruit lettuce wraps.

3. Beetroot Ravioli with Cashew Cheese Filling

Ingredients:

- 2 large beetroots

- 1 cup raw cashews, soaked overnight

- 2 tablespoons nutritional yeast

- 1 tablespoon lemon juice

- 1 clove garlic, minced

- Salt and pepper, to taste

- Fresh basil leaves, for garnish

Instructions:

1. Peel the beetroots and slice them into thin rounds using a mandoline or a sharp knife.

2. In a food processor, blend soaked cashews, nutritional yeast, lemon juice, garlic, salt, and pepper until smooth.

3. Spoon a dollop of cashew cheese onto half of the beetroot slices, leaving space around the edges.

4. Place another beetroot slice on top and press the edges to seal.

5. Garnish with fresh basil leaves.

Tip: To achieve the perfect consistency for the cashew cheese filling, make sure to soak the cashews overnight for a creamy texture.

Variation: Substitute the cashew cheese filling with a mixture of mashed avocado, lime juice, and chopped cilantro for a different flavor profile.

4. Chick pea Flour Omelette with Spinach and Sun-Dried Tomatoes

Ingredients:

- 1 cup chickpea flour

- 1 cup water

- 1 tablespoon nutritional yeast

- 1/2 teaspoon turmeric

- 1/2 teaspoon garlic powder

- Salt and pepper, to taste

- 1 cup fresh spinach, chopped

- 1/4 cup sun-dried tomatoes, chopped

- Olive oil, for cooking

Instructions:

1. In a bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, garlic powder, salt, and pepper until smooth.

2. Heat olive oil in a non-stick skillet over medium heat.

3. Pour a ladle of the batter into the skillet and spread it evenly.

4. Cook for a few minutes until the edges start to brown, then flip and cook the other side.

5. Remove the omelette from the skillet and keep warm.

6. In the same skillet, sauté spinach and sun-dried tomatoes until wilted.

7. Place the sautéed mixture on one half of the omelette and fold it over.

8. Serve hot.

Tip: Letting the batter rest for 10-15 minutes before cooking helps achieve a better texture for the omelette.

Variation: Add vegan cheese shreds or sliced mushrooms to the filling for extra flavor.

5. Sweet Potato Gnocchi with Sage Brown Butter

Ingredients:

- 2 large sweet potatoes, baked and mashed

- 2 cups all-purpose flour

- Salt, to taste

- 4 tablespoons vegan butter

- A handful of fresh sage leaves

- 1/4 cup chopped walnuts, for garnish

Instructions:

1. In a large bowl, combine mashed sweet potatoes, flour, and salt. Mix until a dough forms.

2. Divide the dough into smaller portions and roll each portion into a long rope on a floured surface.

3. Cut the rope into bite-sized pieces and press lightly with a fork to create ridges.

4. Bring a large pot of salted water to a boil and cook the gnocchi in batches until they float to the surface.

5. Meanwhile, melt vegan butter in a separate pan over medium heat.

6. Add sage leaves to the melted butter and cook until they become crispy.

7. Remove the gnocchi from the boiling water and transfer them to the pan with the sage butter.

8. Toss gently to coat the gnocchi with the butter.

9. Garnish with chopped walnuts and serve immediately.

Tip: Be careful not to overmix the dough to avoid tough gnocchi. Mix just enough to combine the ingredients.

Variation: Replace the sage brown butter with a simple tomato sauce or a creamy vegan Alfredo sauce.