recipes

Vegan Chia Seed Pudding Three Ways

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I’ll admit I’ve always been iffy on chia seed pudding. Like my relative dislike for salads, I thought this might exclude me from any true vegan foodie circles. However I discovered the issue for me was never flavor, but texture – and the fact that I would spend the rest of the day picking chia seeds out of my teeth. Once I realized I could blend the chia seeds and accompanying flavors in a blender to get something that had a texture more like a store bought pudding cup, I was sold. With a whole new world of chia-related possibilities open in front of me, I happily experimented with different flavor and recipe combos.

Here are three of my favorites – chocolate chia pudding, lemon pound cake chia pudding, and blueberry pancake chia pudding. While I can squint and convince myself these are part of a balanced breakfast, I’ve been eating them more for midday snacks. The lemon pound cake chia pudding was my surprise favorite – don’t skimp on the lemon zest or juice!

Blueberry Pancake Chia Seed Pudding
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Vegan Chia Seed Puddings Three Ways: Chocolate, Lemon Pound Cake, and Blueberry Pancake

This chia seed pudding avoids an overly seedy texture by blending the mixture before chilling, and can be made in three delicious flavors. Breakfast, snack, or dessert? How about all three!
Prep Time10 minutes
Chill Time4 hours
Course: Breakfast, Snack
Cuisine: healthy, vegan
Diet: Vegan, Vegetarian
Keyword: breakfast, chocolate, dessert, healthy
Servings: 3 jars

Equipment

Ingredients

Chia Pudding Base

  • 1/3 cup chia seeds
  • 1 cup plant-based milk
  • 1/2 cup plant-based plain, unsweetened yogurt

For Blueberry Pancake Chia Pudding

  • 1/2 cup quick oats
  • 2 tbsp maple syrup
  • 1/2 cup blueberries
  • 2 tbsp pecans chopped
  • extra maple syrup optional – to drizzle on top

For Lemon Pound Cake Chia Pudding

  • 1/8 cup lemon zest from about 2 lemons
  • 2 tbsp lemon juice from about 1 lemon
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup cashews chopped
  • extra lemon zest and brown sugar optional – to sprinkle on top

For Chocolate Chia Pudding

  • 2 tbsp cocoa powder
  • 2 tbsp agave can substitute maple syrup
  • 1/2 cup strawberries chopped
  • 2 tbsp almond slivers or whole almonds chopped
  • chocolate shavings optional – to sprinkle on top

Instructions

  • Combine the chia pudding base and the additional ingredients for your preferred flavor in a stand blender.
  • Blend on a high speed until quite smooth.
  • Assemble your jars – each flavor recipe as written will fill about three 4oz jars. Place a layer of fruit at the bottom of each jar (about a tablespoon per jar), then evenly pour the chia pudding into the jars. Then add the rest of the fruit on top, followed by the nuts. If using the optional toppings, sprinkle or pour them on top and close the jars.
  • Let refrigerate for at least 4 hours before eating – they will keep in the fridge for about 5 days.
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recipes

Vegan Takeout-Style Korean Tofu

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Years ago, there was a Korean hole-in-the-wall takeaway restaurant near the University of Washington in Seattle. It was probably the best value for money in the area and a classic lunch would be a spicy Korean tofu, pile of rice, and crisp, fresh salad with a sesame dressing. The tofu was almost bright red from a then (to me) unknown spice of some kind. Since the restaurant is no longer there, I’ve been searching for a replacement for that perfect vegan Korean meal. This is the answer!

That bright red color comes from gochujang, a fermented red pepper pasted used in a lot of Korean cooking and you can swap the salad for whatever greens you have on hand. This meal is delicious with brown or white rice but the main tofu dish comes together in about 20 minutes so if you’re going for speed, white rice it is!

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Vegan Takeout-Style Korean Tofu

This deeply satisfying tofu dish has a bit of crispiness, a bit of spice, and a bit of sweetness, and is 100% vegan. Delicious with brown or white rice and a salad for a variation on a Korean takeaway classic. Plus it can be made in 15-20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Asian, Korean, vegan
Keyword: asian, korean, tofu, vegan
Servings: 2

Equipment

Ingredients

  • 16 oz extra firm tofu
  • 2 tbsp gochujang
  • 2 tbsp ketchup
  • 1/2 tbsp maple syrup
  • 1/2 tbsp soy sauce
  • 1/2 tsp toasted sesame seed oil
  • 4 cloves garlic crushed
  • 2 tbsp cornstarch
  • 2 tbsp sesame oil untoasted, for frying
  • 2 scallions to garnish
  • sesame seeds to garnish

Instructions

  • Remove the tofu from the package and pat dry. If desired, use a tofu press.
  • Whisk the gochujang, ketchup, maple syrup, soy sauce, toasted sesame oil, and crushed garlic in a small bowl and set aside.
  • Cut the block of tofu into about one inch cubes, then put in a separate bowl from the gochujang mixture and sprinkle with the cornstarch, tossing with a spatula to distribute the cornstarch evenly.
  • Put the sesame oil in a non-stick frying pan large enough for all of the tofu pieces to fit in one layer and put over a medium-high heat. Add the tofu and fry until golden and crispy, about 5-8 minutes.
  • Remove the tofu from the pan (you can just put it back in the bowl it was in originally), then reduce the heat to low and pour in the gochujang sauce. Let it cook for a minute or two, until fragrant and the garlic is just cooked.
  • Add the tofu back to the pan with the warm sauce and stir to combine and fully coat the tofu in the sauce, another minute or two.
  • Serve with white or brown rice, a side salad or veggies, and topped with a generous spoonful of sesame seeds and the chopped scallions.
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recipes

Vegan “Cheater” 15 Minute Tofu Banh Mi Sandwiches

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Vegan "Cheater" 15 Minute Banh Mi
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Vegan “Cheater” 15 Minute Banh Mi Sandwiches

When you're craving a delicious vegan Vietnamese banh mi-style sandwich but are short on time, this "cheater" version of a tofu banh mi is ready in less than 15 minutes and still delicious! Note the instructions for how to avoid any measurements to speed up the process even more.
Prep Time15 minutes
Course: Main Course
Cuisine: vegan, Vietnamese
Keyword: lunch, sandwiches, vegan, vietnamese
Servings: 2 sandwiches

Ingredients

  • 1/2 block extra firm tofu
  • 1/4 cup shredded carrots
  • 1/4 cup shredded cabbage
  • 1/3 cup rice vinegar or can substitute white vinegar
  • 1 tbls sugar
  • 1 tbls hoisin sauce
  • 1 tbls soy sauce
  • 1 tbls agave
  • 1 tsp lime juice
  • 1/8 cup vegan mayonnaise
  • cilantro
  • 1 jalapeno, thinly sliced optional
  • 1 French baguette cut in half to make two sandwiches

Instructions

  • While I've provided exact measurements for this recipe, what makes this so quick and easy is that you really don't need to measure anything exactly. If you want to breeze through this from prep to plate as quickly as possible, feel free to note below where I say, 'For measurement-free prep."
  • Combine the shredded carrot and cabbage in a small bowl with the rice vinegar and sugar, toss it together with your hands, and set aside. For measurement-free prep, put your shredded veggies in a bowl and pour the rice vinegar over until just barely covering the veggies, then add a scant spoonful of sugar and toss to combine.
  • Combine the hoisin sauce, soy sauce, agave, and lime juice and whisk to combine. For measurement-free prep, note that the hoisin, soy sauce, and agave are a 1:1:1 ratio so just fill a large spoon with each sauce to add equal proportions of each, then add a splash of lime juice.
  • Slice the tofu block and place on a non-stick fry pan over medium heat. Brush or use a spoon to lightly coat the tofu with the sauce. Flip the tofu slices every minute or so, coating with more sauce each time you flip it. You'll want the tofu to be well-seared, about 6-8 minutes.
  • Once you've coated the tofu a few times, add the mayonnaise to the remaining sauce and stir to combine. If it's completely liquid, add a bit more mayo (this will be spread directly on the bread so it can be runny but you don't want it to just run off).
  • Remove the tofu from the heat and assemble the sandwich. Spread a generous amount of the mayo-sauce mixture on the bread, then place the tofu slices, then some of the quick-pickled shredded veg, squeezing out any excess vinegar. Finally top with chopped cilantro and jalapeno if using. Serve immediately.
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