Vegan Breakfast Casserole

This is one of the most searched for posts on The VeganAsana, so it is always good for a repost, and we had it last night for dinner! It’s an easy recipe, but it does take about 2 hours to cook. I  use a half-steamer disposable foil tray for cooking this, just because it is a little hard to clean out of a pan. If you want to be extra, you can use fresh potatoes, shredded, but we like it with tater tots. We are just classy like that. Breakfast Casserole 2 blocks firm or extra firm tofu, drained ¼ … Continue reading

Vegan Friendly Challah Bread

After reading about 150 online recipes for vegan challah, this is what I ended up with. It’s the closest to a recipe from My Darling Vegan. To my delight, it came out quite well. The recipe below makes 2 large loaves, so don’t hesitate to halve it if you don’t need so much. Note that, because there is not an egg wash, you won’t get quite as much browning – even with the wash substitute – as you would with a standard challah loaf. Ingredients 4.5 tsp active dry yeast (2 packets) 135 g + 4 tsp sugar (or 2/3 … Continue reading

Vegan Thai-Style Curry Soup

Amusingly, just after I planned this for dinner, my youngest (adult) child said she had re-watched a Hello Kitty episode about red curry today. I guess it was meant to be! Ingredients 4+ tablespoons olive oil 1 container of tofu, cut into 1 inch cubes or wedges 2 garlic cloves, minced 2 shallots, sliced thinly 1 red bell pepper, diced 1 celery stalk, sliced 3 carrots, chopped 1 teaspoon turmeric 2 tablespoons red curry paste 1 tablespoon freshly grated ginger 6 cups faux chicken broth – I like the “Better than Bouillon” brand 2 (13.5-ounce) can coconut milk 4 teaspoons … Continue reading