Cooking could be therapeutic for many people in many ways. Combining nutritious spices, herbs and recipes from around the world and disrupting daily eating habits could help enhance taste buds and provide a certain level of satisfaction that could otherwise be missing. We are hoping to bring out your fusion food ideas and build on this from here to make it easier for anyone to search and cook.
We set out to find fusion vegetarian recipes and had so many choices and options to choose from that it almost became an ordeal to search for recipes every day. In fact, we were spending more time searching for recipes rather than enjoying cooking them thereby taking out all the thrill from the experience. There are some brilliant chefs both professional and rookies who have mastered the art of crafting tasty vegetarian recipes.
We curated this page to show the top fusion vegetarian recipes from social media that people are bragging about every day. Recipes have to be:
Loved by the community & are fun
Please do post in the comments section below any feedback or recipes you have. Also, checkout our converage on spices and herbs, all about the benefits and a bit of history about spices and herbs. You should know what you are consuming.
👇RAW RASBERRY CAKE RECIPE 👇- GLUTEN/DAIRY/SUGAR FREE🤵🏼👩🚒👨🏻🍳👩🏼🌾simply brilliant. Must try. Maintaining stable blood-sugar levels is one of the most important things you can do for your hormones and overall health, but that doesn’t mean you can’t enjoy treats! This cake only has 2 tablespoons of maple syrup and includes good quality fats to prevent blood sugar spikes. 😘🥰@withregram • @marinadwright This is made from wholesome ingredients like cashews, raspberries, coconut yogurt, almond meal and dates.🧥🧥🧥
1 ½ cup almond meal
¼ cup cacao powder
¾ cup dates
3 tbsp coconut oil
2 cup cashews (soaked overnight)
½ cup coconut milk
½ cup coconut yogurt
¾ cup frozen raspberries + ½ cup frozen raspberries for decorating
2 tbsp maple syrup
1 tsp vanilla extract
1. Grease and line a 8 inch square cake tin.
2. Add all the base ingredients to a food processor and pulse until you have a sticky dough. Press base into lined pan, set aside.
3. Drain cashews, then place in blender with remaining filling ingredients (except ½ cup of raspberries for decorating). Blend on high until silky smooth, then pour over base. Add raspberries, gently pushing them down into filling and leaving some on top.
4. Place into freezer overnight and take out 10 mins before serving. Enjoy! #california #vegetarian #recipe #healthylifestyle #sugarfree #glutenfree...
QUINOA SPINACH PATTIES RECIPE 👇🤵🏼👩🏼🌾💪🏽👨🏻🍳👩🚒srsly amazing. Its a must try. Beautifully put together🥰😘🥰😘🧥 it’s healthy hearty and gets you your greens @withregram @soulfullofbliss avo, pan-fried tofu, steamed broccoli and cauli, with meal-prepped quinoa and spinach patties all on a bed of lettuce! topped everything with s & p, lemon juice, and cashew vegan parm.
Quinoa Spinach Patties Recipe
-1/3 cup dry quinoa cooked in water
-1 cup finely chopped spinach
-2 tbsp tahini
-1/4 tsp salt
-1/2 tsp garlic
-1/2 tsp onion powder
Start cooking the quinoa. Preheat the oven to 425 and line a baking sheet with parchment paper. When the quinoa is soft (abt 15 mins) add it to a bowl with the rest of the ingredients and mix. Form balls with the mixtures and place them on the baking sheet. Press flat and form a patty shape (makes about 9 smaller patties). Bake in the oven for 10 mins, then flip the patties and bake for another 5 mins. Enjoy!#california #veganfoodporn...
ROASTED STRAWBER W/ SWEETENED WHIPPED MASCARPONE DESSERT RECIPE 👇🥰👩🏼🌾👨🏻🍳👩🚒Easy peasy great recipe @withregram • @olivesnthyme🧥🧥🧥🧥
1lb. strawberries, stems removed + halved
2 Tbsp cane sugar, or sweetener of choice
1 tsp vanilla extract
16 oz. mascarpone, softened
8 oz heavy whipping cream
2 tbsp caster sugar, or superfine sugar
1 tsp vanilla
mint leaves + bee pollen for topping, optional
Pull mascarpone out and allow to come to room temperature over 20-25 minutes. Cheese should be very spreadable, but not warm. Preheat oven to 350F. Line baking sheet with parchment paper. Place mixing bowl in the fridge for 10-15 minutes.
Place washed, halved strawberries in a bowl with sugar and vanilla extract. Mix together so all strawberries are coated. Place strawberries onto prepared baking sheet. Bake at 350F for 20-30 minutes. Turn off oven and leave in oven, up to an hour, until ready to top your mascarpone.
To prepare mascarpone, whip heavy cream to soft peaks in a chilled mixing bowl. Set aside. In a separate bowl, gently whip mascarpone with sugar and vanilla extract until smooth. Be careful not to break the cheese, just whip until the sugar and vanilla are incorporated, about 30 seconds on low speed. Fold in whipped cream.
Scoop a generous dollop of the mascarpone mixture into each serving glass, followed by ~ 1 tbsp roasted strawberries. Repeat once more. Top each glass with syrup from the strawberries, mint leaves and bee pollen.#vegetarian #california...
CHICKPEA & MUSHROOM PASTA RECIPE 👇💪🏽🤵🏼👨🏻🍳👩🏼🌾👩🚒this was the ultimate dish for us. Healthy and hearty @withregram • @earthofmariaa 🧥•••••••••••••••••••••••••••••••••
150g pasta of choice
1 medium onion, chopped
1/2 zucchini, chopped
150g mushrooms, chopped
1 can chickpeas, drained and rinsed
1/2 can coconut milk
2 tsp turmeric
1 tsp cumin
2 tbsp tamari
1 tsp cornflour
2 cups spinach
Cook the pasta according to packaging instructions. Meanwhile, add the onions, zucchini and mushrooms to a non-stick frying pan and cook for 3-4 minutes, until softened. Add the chickpeas and pour in the coconut milk together with the turmeric, cumin and tamari. Stir for 2-3 minutes, then drain and rinse the pasta and add it to the sauce together with the cornflour and stir until the sauce thickens. At the last minute, stir in the spinach and cook until it wilts. #lunch #dinnerideas...
HEALTHY YOGURT SANDWICH 💪🏽👩🏼🌾🤵🏼👨🏻🍳👩🚒💪🏽😘🥰- amazingly awesome recipe.
- 1 cup hung yogurt hang for atleast 4-6 hours so all water comes out
- 1 carrot
- 1 onion
- 1-3 green chili (adjust with how spicy you want)
- 2 tblsp Celantro
- 4-6 slices of bread
- 1 teasp black pepper
- Salt to taste
- pinch of rurmeric
- Optional add 1 tblsp of sugar if you like it
- 1-2 tea spoon Mustard seeds (we used cumin)
- Oil for tempering cumin/mustard seeds
Chop all vegetables, very fine, and add to the yogurt with all spices.
Heat the oil add mustard/cumin seeds, let them crackle to get the smoky flavor and add it to the yogurt mix
Spread this yogurt mix on the sandwhich and toast it the pan as you would with grilled cheese.
EASY LASAGNA VEGAN RICOTTA ROLL UPS RECIPE 👇 🥰👨🏻🍳👩🏼🌾🤵🏼👩🚒amazing is all we have to say. It as so yummy. Must try @withregram @alexafuelednaturally 🧥is amazing
10 ounce bag frozen spinach (optional)
Lasagna noodles (I used jovial GF ones)
2 tbsp olive oil
32 ounces marinara sauce
1 (14 ounces) container firm tofu
Juice of 1 lemon
1/2 tsp salt
4 tbsp nutritional yeast
1/2 tsp garlic powder
Fresh basil to garnish
1. Preheat oven to 350. Then cook your lasagna noodles! Undercook by 2 minutes.
2. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
3. In a pan add frozen spinach (or MICROWAVE frozen spinach for 2ish minutes) and season with a small pinch of salt and pepper. Cook for 2-3 minutes m. Remove from pan and add to ricotta. I pulsed 3-4 times into the ricotta.
4. Spread marinara sauce sauce onto the bottom of a oven-proof skillet; set aside. (I use a cast iron)
5,Once lasagna noodles are cooked, drain then immediately drizzle with olive oil so they don’t stick together. Grab a lasagna noodles and Spread a couple spoonfuls ricotta mixture evenly along leaving the last inch bare. Roll up and place in the prepared skillet; repeat with remaining pasta noodles and filling.
5. Place into oven and bake for 10 minutes.
6. Serve immediately. Garnish with ground pepper and fresh basil, chili pepper flakes & an optional drizzle of olive oil.#veganfood #feedyoursoul #quarantinelife...
ORANGE SESAME TOFU CAULIFLOWER RECIPE 👇🥰🤵🏼👨🏻🍳👩🏼🌾💪🏽 Amazing recipe with all the power from Cauli & Tofu🧥@withregram @youeatlikearabbit is amazingly awesome
3/4 cup OJ
3 T tamari
1/4 cup + 2 T agave
1 1/2 T rice vinegar
1 1/2 t garlic
1 1/2 T ginger
Large pinch red chili flakes
1 T corn starch
2 T water
1 pack firm tofu, pressed and drained of liquid
1/4 cup + 1 T cornstarch
1 1/2 t garlic powder
1 1/2 t onion powder
1/2 head cauliflower, cut into bite sized pieces
1-2 T olive oil
1 t garlic powder
1 t onion powder
1 1/2 cup rice
3 cups water
~2 T sesame seeds
HOW TO MAKE
Prepare rice as instructed on packaging.
Preheat oven to 425 degrees.
After your tofu is pressed of liquid cut into small pieces. Into a medium mixing bowl dust the bottom of the bowl with half the cornstarch, garlic powder, onion powder, and salt. Add tofu into the bowl and dust the remaining cornstarch on top. Toss the bowl over and over until the tofu is evenly coated with cornstarch. Spread evenly on a large baking pan and bake for 30 minutes flipping the tofu pieces half way.
Fill a saucepan with enough water to submerge the cauliflower pieces, bring to a boil. Once boiling add in cauliflower pieces and boil for 5 minutes. Remove with a slotted spoon and transfer to a bowl, toss in ~1-2 T olive oil (just enough to coat), garlic powder, onion powder, and salt. Transfer to a baking pan lined with parchment paper or a Silpat mat. Bake for 20 minutes at 425 as well.
Combine water and cornstarch together mixing to combine. Add the remaining sauce ingredients to the cornstarch mixture. Whisk together until combined. Add the sauce into a skillet on medium heat. While constantly stirring, heat the sauce until it begins to thicken. Add the baked tofu and cauliflower, toss to combine. Add sesame seeds, tossing again. Serve with rice!#cauliflower #tofu #healthyfood #quarantinelife...
VEGAN GLUTEN FREE CARROT CAKE RECIPE👇 💪🏽👩🏼🌾 👨🏻🍳cashew cream cheese icing @withregram @everythingicookandeat
150g buckwheat flour (sub for plain)
100g rice flour (sub for plain)
180g ground almonds
1 tsp baking powder
1 tsp bicarbonate of soda
75g coconut sugar (sub for soft brown sugar)
6 tbsp maple syrup
140g sweet potato (about 1 small sweet potato)
180 - 200g grated carrot (about 2 medium carrots)
180 ml oat milk (or any plant milk)
3 tbsp flaxseed
4 tbsp vg butter (I used @flora buttery)
2 tbsp coconut oil
2 tsps cinnamon
Add 7 tbsp of water to the flaxseed and leave to soak.
Peel and chop the sweet potato and put it on to boil. Melt the butter and coconut oil (I just did it over the sweet potato pot) and add to a large mixing bowl.
Add the soaked flax, coconut sugar, maple syrup, cinnamon, bicarbonate of soda and baking powder to the bowl and mix well.
Remove the cooked sweet potato from the heat and drain. Mash and add to the bowl. Mix well. Add in the grated carrot and ground almonds and mix.
Gradually add the milk and keep stirring so everything is well combined. Sieve in the flours and mix well. At this point, you can add in sultanas, chopped walnuts or any other chopped fruit/nuts you like.
Bake at 180 for around 45 mins - 1 hour until a skewer comes out clean. I baked for 45 mins and then turned off the over and left for another 15 mins or so to firm up.
Cashew Cream Cheese Icing
1 small bag of cashews (around 200g), soaked overnight or boiled for 1/2 an hour
2-3 tbsps of coconut yoghurt (I used Koko)
1 tsp apple cider vinegar/lemon juice
1 tbsp maple syrup
Add everything to a blender and blitz until smooth. Add more yoghurt if the mixture is too thick. You might want to add a little bit more vinegar/lemon#cakestagram #quarantinelife...
VEGAN LENTIL SOUP RECIPE👇 💪🏽👩🏼🌾🤵🏼👨🏻🍳 NEW favorite winter soup with lentils and vegetables. Finish each bowl off with fresh basil leaves and homemade flatbreads and you’ll have the perfect healthy bowl of vegan soup for lunch or dinner. 🍜🧥@withregram • @micadeli_
* 1 onion, chopped
* 2 cloves of garlic, pressed
* 200g. carrots, chopped
* 250 brown lentils
* 4 cups vegetables broth
* 1 can coconut milk (400g.)
* 1 tablespoon corn starch
* Handful of spinach
* Black pepper
* For servering: Basil leaves and flatbreads
Heat some oil in a large pot over medium heat. When the oil shimmers, add onion + garlic and cook 5 minutes until soft. Add the carrots and cook until fragrant, about 2 minutes.
Add the broth, coconut milk and lentils + one tablespoon of corn starch. Cover and simmer 15-20 minutes, until the lentils are soft and the carrots tender. Once thickened add spinach. Taste and add black pepper if needed. Serve with homemade Flatbreads or Naan on the side. Perfect for rainy days #quarantinelife...