Quick Easy Vegan Recipes

Here are some of my super easy lutong-bahay Vegan recipes that I want to share with all of you. These are the basics... Your spouses will love you even more. =) Health is wealth!

Always have these basic ingredients in your kitchen...

Olive oil, garlic, onions, tomatoes, salt, soy sauce (any brand but I love Kikkoman and Silver Swan), pepper, green or red bell pepper and ginger.

Kangkong or Water Spinach

So easy to cook! Wash Kangkong properly. In a skillet, heat olive oil. Sauté garlic, onion and red bell pepper. Add kangkong stalks. Stir regularly. Season with Kikkoman soy sauce less salt (green bottle), Himalayan pink salt and black pepper. After 2 minutes or when almost cooked, add kangkong leaves. Stir regularly. Add a little water. Do a taste test. You can add more soy sauce, salt and pepper. Serve hot with rice.

Paco (Fern Leaves) with fresh Coconut Milk

 Wash paco properly, drain and set aside. In a pan, heat olive oil. Sauté garlic, onion, ginger, red bell pepper and lemongrass (tanlad) stalks. Add paco. Mix well. Season with Himalayan pink salt and black pepper. Add coconut milk (second extraction). Cook for a few minutes. Add spring onions. Add coconut milk (first extraction). Add more salt and pepper if needed.  Enjoy! 

 Eggplant

In a pan, heat olive oil. Sauté garlic, onion and red bell pepper. Add eggplant. Stir for a few minutes. Add just a little water like 3 Tbsp just to steam the eggplant. Add Kikkoman less salt (just estimate). Season with Himalayan pink salt and freshly ground black pepper. 

Pechay 

 In a skillet, heat olive oil. Sauté garlic, onion, red bell pepper and tomato. Add pechay. Stir regularly. Season with Kikkoman soy sauce less salt, Himalayan pink salt and black pepper. Add a little water. Do a taste test.. You can add more soy sauce, salt and pepper. Serve hot with rice.

Stir-Fried Asparagus 

 In a pan, heat olive oil. Sauté garlic, onion and red bell pepper. Add asparagus. Season with Himalayan pink salt, black pepper and Kikkoman less salt. Serve hot with brown rice. 

Shitake Mushroom 

 In a pan, heat olive oil. Sauté garlic, onion and red or green bell pepper. Add mushrooms. Season with Kikkoman soy sauce less salt and Himalayan pink salt.

Vegan Tofu Fried Rice 

Sauce - In a bowl, mix soy sauce, peanut butter, minced garlic, vegan brown sugar , siracha and sesame oil. Set aside.

In a pan, heat olive oil. Sauté lots of garlic until golden brown. Add carrots and asparagus. When cooked, add rice. Mix well. Add sauce.