Sushi is back! And this time with brown rice. I was inspired by the season, and the abundance of beautiful winter squash in the market. This recipe is so satisfying, and full of unique flavors that marry insanely well together. The savory-sweet creaminess of the kabocha squash balanced with the earthy meatiness of the mushrooms, the sharpness of pickled onions, and the surprise sweet and spicy kick from the wasabi corn sauce.
If you want to cut directly to the recipe for Vegan Baked Tofu Wrap with Sweet Sesame Dressing, then scroll to the bottom of the page. If you want to read the story of why I made this dressing in the first place, then here you go:
I’m obsessed with this recipe for Vegan Enchilada Suiza Bake, which was developed out of my love for chickpea flour and the YouTube autoplay rabbit hole I fell through last week.
(Alternate post title: Vegan Falls Down a K-Hole)
I just had a birthday. And you know what that means? Total life evaluation! I mean, not really, but kinda. One thing that I reflected on was my health and my diet. I do love delicious food, and I do have a cooking channel on YouTube, but I do, as my metabolism slowly grinds to a halt, need to be more conscious of what I put into my body. At least a little bit more than I am now.
As the weather cools down a bit, I start to crave warm and comforting dishes like chili. With these black bean chili oats, you get all of the flavor of a chili mixed with the whole grain goodness of oats. The hearty black beans paired with the chewiness of the steel cut oats make this a super satisfying go-to breakfast, lunch, or dinner.
Risotto was one of the first dishes that I tried to “master”, but let’s be honest, it can be a bit of a time suck. However, if you use a similar flavor profile, and sub in steel cut oat for the rice, you have a satisfying and savory meal with about a third the effort. Take this basic recipe as a guide, and go crazy!
I don’t tend to cook with a ton of curry powder at home, but after making these curried chickpea savory oats, I think I’ll be using a lot more of it. These oats are so satisfying. They are a comforting breakfast on a cold morning, or as a quick and easy dinner. The chewiness of the oats, the heartiness of the greens, and the meatiness of the chickpeas make this a hearty and spicy dish that you can enjoy any time of day or night.
Looking for anything in particular?
Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.
- Homemade DIY Vegan Holiday Food Gifts
- Perfectly Roasted Winter Vegetables, with Couscous, and Yogurt Sauce with Nearly Too Much Dill and Garlic
- Easy Homemade Vegan Yogurt – Instant Pot Recipe
- Quick and Easy "No Cook" Vegan Party Snacks
- Vegan Caramelized Brussels Sprouts Casserole with Easy Vegan Cream of Mushroom Soup
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017