Recipes

4 VEGAN RECIPES FOR FALL

Recipes by Fraser Fitzgerald. Follow him on Instagram, Youtube or TikTok.

Sheet Pan Breakfast Burritos

SHEET PAN BREAKFAST BURRITOS

Ingredients

  • 1 red onion, diced
  • 1 sweet potato, diced
  • 1 bell pepper, diced
  • 1 brick of soft tofu
  • 1 cup yellow lentils, soaked
  • 1 cup water
  • 1 tsp black salt
  • 2 tbsp nutritional yeast
  • 1 tsp turmeric
  • 1/4 cup vegan feta
  • 1/2 cup cilantro
  • 8 large flour tortillas

Directions

  1. Preheat your oven to 425F, and to a parchment-lined baking sheet, add the diced veg, mix in 1 tbsp of olive oil and 1 tsp of salt. Roast in the oven for 15-20 minutes, stirring occasionally.
  2. In a blender, add the soft tofu, soaked yellow lentils, water, black salt, nutritional yeast, and turmeric. Blend until smooth. Pour that mixture on top of the cooked veg and bake until it sets, around 15 minutes. Once it’s set and fully cooked, top with vegan feta, cilantro and slice into 8 equal rectangles.
  3. Place the tortillas on the counter and spoon on your favourite salsa or dip, place the rectangles on top and roll tight. Repeat and wrap in tin foil. Place in the freezer and reheat as needed!
Caesar Salad with Tofu Bacon

CAESAR SALAD WITH TOFU BACON

TOFU BACON

Ingredients

  • 1 package of smoked tofu
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tbsp corn starch

Directions

  1. Preheat your oven to 425F.
  2. In a large bowl, combine olive oil, maple syrup, soy sauce, sriracha and corn starch.
  3. Using a peeler, peel your smoked tofu into the marinade. This is key to get really thin strips! I prefer a Y-shaped peeler. Toss the smoked tofu gently to evenly coat it in the marinade.
  4. Place the smoked tofu on a parchment-lined baking sheet and bake for 10 minutes. Flip the tofu around and bake for another 5-10 minutes. It should be crispy at this point, not burnt!
  5. Remove and enjoy as is, on a BLT, Caesar salad or wherever you enjoy bacon!

CAESAR SALAD DRESSING

Ingredients

  • 1/2 cup hummus
  • 1/4 cup vegan mayo
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 tbsp caper brine + 2 tbsp capers
  • 2 tbsp vegan parm
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 lemon, juiced
  • 1 tbsp nutritional yeast

Directions

  1. Combine everything in a bowl and mix to combine.
  2. Toss with romaine lettuce and your tofu bacon and dig in!
Tofu Skin Katsu

YUBA KATSU WITH SQUASH CURRY

Ingredients

  • 1 package of tofu skin (bean curd)
  • 1 cup non-dairy milk
  • 1/2 cup flour
  • 1 cup panko breadcrumbs
  • 1 cup vegetable oil for frying (or air fry)
  • Flakey salt
  • 2 tbps oil
  • 1 small squash, small diced
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 potatoes, diced
  • 1 tsp salt
  • ½ package of Japanese curry pack
  • 3-4 cups of water

Katsu Sauce:

  • 1/2 cup ketchup
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 1 tsp miso paste
  • 1 tsp garlic powder
  • Serve with rice and green onions

Directions

  1. In three separate bowls, add oat milk, flour and panko breadcrumbs. Preheat your veg oil until hot (375F), using a high wall heavy pot. Or fry in an air fryer. Test the oil by dropping a pinch of flour or panko breadcrumbs into the oil, if it bubbles right away, it’s ready.
  2. Cut the tofu skin into 3-4 evenly sized pieces. Dredge in flour, then oat milk, and then panko. Make sure to pat the tofu skin so the panko sticks really well. Gently place in the oil and cook until golden brown. Flip and cook until golden brown all over. This should take 3-5 minutes per side. Remove and top with salt and set aside to cool slightly. Repeat with the rest of the tofu skin.
  3. In a pot, make the squash curry by heating it over medium heat, add the oil, warm for a few seconds. Add the vegetables and 1 tsp of salt. Toss to combine. Add the curry paste and water. Bring to a boil and lower to a simmer until the squash and potatoes are fully cooked and is fork tender.
  4. Serve with rice, a ladle of the curry and a crispy piece of katsu. Garnish with green onions and Katsu sauce.
Cream of Mushroom Soup

CREAM OF MUSHROOM SOUP

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 750g of mushrooms, finely chopped
  • 1 tbsp dried thyme
  • 1/2 cup white wine
  • 4 cups vegetable stock
  • 1 cup cashews
  • 1 1/2 cup water
  • Salt and pepper to taste

Directions

  1. Add the vegetable stock and your cashew cream, stir to combine. Bring to a boil and allow to simmer until heated through. Taste and adjust the seasoning. Enjoy!
  2. In a large pot, heat over medium heat. Once hot, add the olive oil and onions, and cook for 2 minutes, season with a pinch of salt. Add the garlic and cook for 1 minute. Add the mushrooms and thyme and cook for 3-5 minutes, or until the mushrooms have some nice colour and all the moisture is cooked out.
  3. Add the white wine and cook until most of the liquid is cooked down. Scrape along the bottom of the pot to pick up all the brown bits. Add another pinch of salt and pepper.
  4. Add a few ladles of the soup into a blender and blend until smooth. Add back to the rest of the soup.
  5. In a blender, combine the cashews and 1 1/2 cups of water. Blend until very smooth.