LUNCHES + ENTRÉES

CREAMY VEGAN ALFREDO
Just because you're on a shoestring budget doesn't mean you can't eat like a vegan king. Join your host, Wil Yeung, in making this amazing vegan Alfredo pasta using ingredients that cost under $2 CAD. Get ready to throw fancy dinner parties and impress your friends :)​

Ingredients:
- half bag of your favourite pasta
- 1/4 cup of cashews (buying cashew pieces will be even cheaper)
- 1/2 cup water
- 2-3 pieces of garlic
- small handful of baby kale, spinach, or arugula
- half of a tomato
- salt, pepper, and olive oil

Directions:
1. start by bringing a pot of water to boil for the pasta
2. while the water heating up, prep your sauce and veg
3. in a high speed blender, pour in the water, cashews, and add salt and pepper 4. blend on high speed until liquified
5. once your water is boiling, salt your pasta water and place pasta in
6. chop your garlic and tomato
7. once your pasta is al dente, cool down with cold water, drain, and set aside
8. using the same pot, place back on med high heat and add olive oil
9. add the garlic and sauté
10. add the tomatoes and sauté
11. add the pasta and greens
12. pour in the cashew cream and cook while stirring for around 1-2min
13. plate and finish with fresh cracked pepper and extra virgin olive oil
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Your Host
~Wil Yeung
VEGAN PHO
Join me in this episode on how to make vegan pho! Pho is a flavourful hot noodle soup that's perfect for the winter season. This vegan pho recipe is easy and absolutely delicious. Vegan pho is simply made with veggie stock instead of traditional beef broth. Be sure to watch the previous episode (EP 38) to learn how to make Easy Vegetable Broth from scratch!

How to make Vegan Broth - EP 38
https://www.youtube.com/watch?v=AgvFmD6sz9I

Ingredients:
- 4 to 5 cups of veggie broth
- 1 to 2 portions rice noodles
- 2 king oyster mushrooms
- 1 portion broccoli
- 1 portion enoki mushrooms
- handful of bean sprouts
- red onion, cilantro and thai basil for garnish
- a dash of toasted sesame oil
- salt and pepper, olive oil

Directions:
1. prep your veggies
2. in a hot pan, add a drizzle of olive oil
3. sauté your mushrooms and broccoli
4. prep your bowl with the rice noodles and enoki mushrooms
5. deglaze the pan with the vegan broth
6. bring to a boil and pour over the rice noodles
7. let the noodles sit in the hot veggie broth for 3-5 minutes
8. garnish with cilantro, red onion, bean sprouts, and fresh Thai basil
9. Enjoy!
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Your Host
~Wil Yeung
VEGAN BROTH
Making veggie stock from scratch is one of the most rewarding items to have on hand in the fridge, and also one of the easiest recipes!

Ingredients:
1 bulb garlic
1 onion
4-5 mushrooms
1 carrot
1 potato
1 bunch cilantro or parsley stocks
1-3 broccoli stocks
some fennel trimmings
1 leek
olive oil, salt, pepper
3-4L of water

Directions:
1. Rough chop all your vegetables
2. Heat up your stock pot and add some olive oil
3. Sear your garlic and onion
4. Add the rest of the veggies
5. Stir and add water
6. Turn up the heat and boil for 3min
7. Turn down the heat and simmer covered for 1.5-2 hours
8. Pour through a sieve or colander
9. Store the stock in the fridge!
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Your Host
~Wil Yeung
ASIAN SLAW
This fresh and crunchy Asian Slaw, along with the most amazing creamy sesame lime dressing, is incredibly easy to make and delicious to eat! All you need is a few simple ingredients and some love!

Ingredients:
-2 blocks extra firm tofu
-olive oil
-salt and pepper
-1 green papaya (can find at Asian grocers)
-half of a red cabbage
-1 whole napa cabbage

Dressing:
-juice from 2 to 3 limes
-1 generous tbsp tahini
-1 tsp toasted sesame oil
-salt and pepper
-1 cup cashews
-3 cups water

Directions:
1. pre heat your oven to 395 degrees
2. dry off your tofu and cube them
3. toss the tofu with olive oil
4. place the tofu on parchment paper and into the oven
5. peel your green papaya, de-seed, and grate (be careful your fingers!)
6. chop your napa cabbage and red cabbage
7. toss your veg gently in a big mixing bowl
8. put the lime juice, cashews, toasted sesame oil, water, tahini, salt/pepper, into a blender and blend on high
9. plate your salad and pour over your amazing creamy dressing!
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Your Host
~Wil Yeung
MINESTRONE
Feeling under the weather? Join me in making this super easy Olive Garden Inspired Minestrone Soup that is guaranteed to lift your spirits and warm your heart :)

Ingredients:
-2-4 pieces of garlic
-1 onion
-1 carrot
-1-2 potato
-2 stalks celery
-bunch of green beans
-3 tomatoes
-3-4 tbsp dried oregano
-2 tbsp tomato paste
-half can of beans
-6-8 cups of water or vegetable stock
-2-3 cups of pasta
-olive oil
-salt and pepper

Directions:
1. prep/chop your veggies
2. in a hot stock pot, add olive oil, garlic and onions, season
3. add dried oregano and stir
4. add your vegetables, season, and stir
5. bring a separate pot of water to boil and add your pasta
6. (back to your stock pot) add tomatoes and beans
7. add water or vegetable stock
8. when your pasta is done, place in cold water to stop it from cooking
9. add your pasta into the soup
10. plate and serve!
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Your Host
~Wil Yeung
KALE + ASPARAGUS SOUP
When you need some warm comfort in your tummy, you can make this velvety Kale and Asparagus soup! Plus, you can use your leftover Asparagus stems!

Ingredients
bunch of asparagus stems
2-3 cups of fresh kale
2-3 cups water or vegetable stock
2-3 pieces of garlic
1 onion
1 small to medium potato
oyster mushrooms (or your preferred type of mushroom)
olive oil, salt, pepper

Directions
1. chop/prep your garlic, onion, potato, and kale
2. wash and drain the potato (do not skip this step!)
3. snap off the woody end of the asparagus
4. hot pan, olive oil, mushrooms in. cook for a few minutes and set aside
5. olive oil into the hot pan, add onions, garlic and potatoes, season with salt and pepper
6. add asparagus, season with salt and pepper
7. add kale, season with salt and pepper
8. add 4-5 cups of water or vegetable stock (season well if using water)
9. turn up the heat and bring to boil
10. transfer to blender and blitz on high speed
11. plate your mushrooms and pour in your soup
12. finish with fresh cracked pepper and a swirl of olive oil. ENJOY!
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Your Host
~Wil Yeung
TOM YUM SOUP
In the mood for some thai cuisine? We've got your back! Join me in making this easy and delicious Tom Yum Soup. Its spicy, sour, salty flavour is sure take you to Thailand (temporarily of course!). Remember to like, comment, and subscribe for more easy vegan recipes!

Ingredients:
-Garlic, Galangal (or ginger), Lemongrass, Kafir Lime Leaves, Chilli Pepper
- Broccoli
-Mushrooms
-Red curry paste
-Water or veggie stock
-Cilantro
-Lime juice
-Soy or tamari sauce or shoyu
-Olive oil
-Tomato
-Green onions

Directions:
1. Get your ingredients together and prep your broccoli
2. Add olive oil to a hot stock pot and sear off your broccoli and mushrooms
3. Once seared, set aside
4. Add olive oil to hot pot and add your galangal, lemongrass, garlic, and chillies
5. Sear and add 1-2 table spoons of red curry paste (1 tbsp per person)
6. Deglaze with water or veggie stock
7. Add fresh lime juice (about 1 lime per person) and Kafir Lime Leaves
8. Add soy, tamari, or shoyu sauce
9. Let simmer for 5-8min and turn the heat off
10. Plate your broccoli and mushrooms and add some fresh chopped tomatoes
11. Put a lid over your stock pot and pour the stock over your plated veggies
12. Add fresh chopped green onions and cilantro
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Your Host
~Wil Yeung
TABOULI
Feeling Mediterranean tonight?? Join me and we'll make an easy, quick, and delicious classic Tabouli salad. You only need a handful of ingredients and you're off to the races! Remember to like, comment, share, and subscribe for more easy vegan recipes!

Ingredients:
parsley (flat or curly) 1 bunch
tomato
cracked wheat (burgal) 1/4 cup
cucumber - half
salt, pepper
olive oil
1 to 2 limes
(additional add-ons, finely chopped garlic and red onions!)

Directions
1. wash your parsley by filling a sink with cold water - the parsley will float and the sand will sink to the bottom
2. dry off your parsley with paper towel
3. chop your parsley finely, but careful not to overkill
4. place 1/4 cracked wheat and soak with 1/4 of water
5. chop your cucumber into cubes
6. chop your tomato into cubes
7. place all your ingredients into a large mixing bowl
8. squeeze in the juice from one to two limes
9. season with salt and pepper and drizzle with olive oil
10. mix and ENJOY!
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Your Host
~Wil Yeung
COCONUT GREEN CURRY
Bring out the Thai in you and serve up this easy coconut green curry. Remember to subscribe, like, and comment for more easy vegan recipes!

Ingredients
-mixed vegetables (sugar snap peas, baby carrots, red peppers, tofu, mushrooms, red onions, baby tomatoes, your choice!)
-jasmine rice
-coconut milk (tru label coconut mylk used in this video www.veganrev.com)
-cilantro, and green onions
-green curry paste
-toasted sesame oil
-salt, pepper

Directions
1. Prep and cook your rice - wash with cold water and drain. 2 cups of rice to 2 cups of water to cook in the rice cooker. Season the rice with salt and pepper, and turn the rice cooker on
2. prep the snap peas by unstringing them
3. prep the rest of your vegetables by washing and having them ready to go for stir fry
4. dry off your extra firm tofu with a paper towel, and slice into cubes
5. hot sauté pan, olive oil
6. start by sautéing your tofu, garlic, and onions, then add your hard veggies, and then your soft veggies
7. add a generous table spoon of green curry paste
8. saute for a couple of minutes, and deglaze with coconut milk
9. let simmer for 1 minute, and turn the heat off
10. top off your cooked rice with toasted sesame oil, cilantro, and green onions
11. take a cup or bowl and scoop in some rice, pack it down gently and put on plate
12. plate your green coconut curry around the rice and garnish with fresh chopped cilantro
13. Enjoy!!
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Your Host
~Wil Yeung
VEGAN RAMEN
Join me in making an quick and hearty vegan ramen right in the comfort of your own home! All you need is a few Asian ingredients, some prep time, and some Japanese cooking spirit! Remember to like, comment, and subscribe for more vegan recipes!

Ingredients:
Dried ramen noodles
Miso paste
Bok choy
Shitake mushrooms
Extra firm tofu
Toasted nori (seaweed)
Green onions
Soy sauce/Tamari/Shoyu
Vegetable stock (optional)
Cilantro
Garlic
Olive oil
Salt/pepper

Directions:
1. Wash and prep your veggies, brush your mushrooms with a tamp cloth and not run them under water. Pat dry your extra firm tofu before searing them in the pan.
2. Olive oil in hot non-stick pan, place sliced tofu in
3. Bring a pot of water to boil
4. Once the tofu is done, set it aside
5. Sear bok choy in hot non-stick pan, once done set aside
6. Pour boiling water onto dry ramen noodles
7. Put saucepan back on the heat, add olive oil
8. Add bok choy, mushrooms, garlic, and green onions.
9. Add a generous table spoon of miso paste
10. Add 3-4 cups of water of optional veggie stock
11. Deglaze your pan and add soy sauce/tamari/shoyu
12. Prep your noodles in an empty bowl, and pour over your stock and veggies
13. Slice your toasted nori (seaweed) and garnish
14. Garnish with fresh cilantro
15. Enjoy!
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Your Host
~Wil Yeung
SWEET POTATO FRIES
There's no need to buy frozen pre-packaged fries! This baked sweet potato fries recipe is so simple and so delicious, it will have you making it again and again!

Ingredients:
Sweet Potatoes
Smoked Paprika
Salt and Pepper
Olive Oil

Directions:
1. Pre-heat your oven at 425 degrees. Wash your potatoes.
2. Keep the skin on. Cut the top and tail of the potato off and slice in half. Then slice into flat slices. Then chop into fries!
3. Place the fries into a large mixing bowl, add salt and pepper, smoked paprika, and a tbsp of olive oil.
4. Toss the fries and place them spread in a single layer on a 2 piece baking tray.
5. Place your fries in the oven for 35 to 40min.
6. Take them out of the oven and let cool for 1min, and then enjoy!
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Your Host
~Wil Yeung
VEGAN ALFREDO
Join us and make your very own simple, quick, but absolutely delicious creamy vegan alfredo right in the comfort of your own kitchen!

Ingredients:
1/2 bottle Cashew Cream
(or you can make your own - blend 1/4 cashews with 2 cups water)
Fresh Garlic
Fresh Parsley
Fresh Tomatoes
Spinach
Olive Oil - or Coconut Oil
Your favourite Pasta
Salt and Pepper

Directions:
1. Bring a pot of water to boil and drop in your pasta
2. Chop the garlic and tomatoes
3. In a hot oiled pan, sautee the garlic, tomatoes until soft
4. Add spinach and cashew cream
5. Add your cooked pasta and toss
6. Garnish with parsley and serve!
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Your Host
~Wil Yeung
KALE + SPINACH SOUP
Get ready to make a super delicious and easy recipe. This Spinach and Kale soup is velvety, beautifully green, and 100% vegan! Remember to subscribe for more vegan recipes, tips, ideas, and so you won't miss a single episode! Enjoy!

Ingredients:
Generous handful of Kale
Generous handful of Spinach
One small potato (try yukon gold for slightly more buttery texture)
Garlic
One Onion
Vegetable Stock (use enough to touch just the top of your vegetables)
Salt, Pepper, Olive Oil

Directions:
1. Chop the garlic, potatoes, and onion
2. Rinse the potatoes in water (don't skip this!)
3. Sautee the potato, garlic, and onion in a hot oiled pan
4. Add the kale and spinach and cook while stirring
5. Add the veggie stock - just enough to cover the veggies
6. Bring to a boil and transfer to blender (and blend on high)
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Your Host
~Wil Yeung
STICKY RICE
This recipe is an Asian inspired sticky rice with portobello mushroom and broccoli. It is easy to make and you'll only have one pan to wash after dinner! Remember to subscribe for more vegan recipes, meals, and ideas!

Ingredients:
Rice (1 cups)
Vegetable Stock (3 cups)
White Wine (roughly 1/2 cup)
Onion
Garlic
Portobello Mushroom
Broccoli
Tamari Sauce (or soy sauce)
Pepper, Olive Oil
Sesame Oil (tea spoon)
Cilantro

Directions:
1. Prep and chop your garlic and veggies
2. In a hot oiled pan, add the garlic and onions
3. Add the veggies and rice and sautee for 30 sec
4. Deglaze with white wine
5. Add the soy sauce, sesame oil, and veggie stock
6. Cook until the rice is soft
7. Garnish with cilantro
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Your Host
~Wil Yeung
BASIL PESTO
Delicious, creamy, and absolutely amazing! With this tomato and basil pesto, you'll surely never buy another jar of store bought pesto again! Use this pesto in pastas, roast vegetables, marinades, or simply spread over crispy croutons! Remember to subscribe for more vegan recipes, meals, and ideas! Happy cooking!

Ingredients:
Basil
Flat Leaf Parsley
Oven Roasted Tomatoes
Garlic
Peanuts (or choice of nut)
Salt, Pepper, Olive Oil

Directions:
1. Blend all ingredients - easy!
*Blender used is a Vitamix Professional Series - Power dialled to 7
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Your Host
~Wil Yeung
ROASTED TOMATOES
Oven roasted tomatoes are so versatile, so delicious, and extremely easy to make. Once you prep the tomatoes, you can just sit back and let your oven do all the work. Remember to subscribe for more vegan recipes and share with your vegan and non-vegan friendlies!

Ingredients:
Roma Tomatoes
Salt, pepper, olive oil

Directions:
1. Slice your roma tomatoes and toss in oil salt and pepper
2. Bake in the oven at 375F for 1.5 to 2 hours
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Your Host
~Wil Yeung
CAPELLINI
Join me in making vegan capellini with mushroom, roasted tomatoes, and pesto. This recipe is dairy free, stress free, and of course delicious! Remember to subscribe for more vegan meals and share with your vegan and non-vegan friendlies!

Ingredients:
Capellini (your choice of pasta type, semolina whole wheat pasta used in this video)
Oven roasted tomatoes (will show in another video how to make)
Portobello mushroom
Kalamata olives
Basil pesto (will show in another video how to make)
Olive oil, salt, pepper
White wine for deglazing
Fresh flat leaf italian parsley for garnish

Directions:
1. Bring a pot of water to boil and place in your pasta (once your pasta is cooked al dente, rinse in cold water)
2. Prep your mushroom
3. In a hot oiled pan, sautee the mushroom, olives, and tomatoes
4. Deglaze with white wine and add in your cooked pasta
5. Turn off the heat and toss.  Garnish with parsley, olive oil, and serve!
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Your Host
~Wil Yeung