I am a personal chef and am always looking for new delicious reipes! Thank you so much! I would have liked to have read more but … …. OK Kate, great to see you are also a dog lover! I honestly want to eat ALL of these recipes!!! I know this is an old post of yours but wanted to say thanks. These recipes look so colorful and divine will definitely be trying a few of these. I think your recipes are great, especially the effort you make for us plant based folk.
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I really appreciate your effort to make truly delicious vegan dishes and not just ommiting non vegan stuff out of recipes! I appreciate your care for vegan recipes while not being vegan yourself! Thank you so much for posting! Happy you have tried some already. Be sure to report back as you try other recipes! I have looked through this list of recipes, and although there are some that sound quite good, none of the ones I looked at would work as a full meal for us. The one problem with all of them is that they do not contain enough protein to sustain us.
I tried being vegan for a while and ended up being starved for protein. For us, vegetarian meals that can include eggs, yogurt and cheese work much better. I was really hoping to find something on your list that would work. I have vegetarian options that might work for you if that is what you are after. I love your vegan recipes, Kate! I already had a few of these saved and just added a bunch more.
That so so amazing.. I saved these list for my wife and make sure try one of all recipe. Cookie and Kate receives commissions on purchases made through our links to retailers. Cookie and Kate is a registered trademark of Kathryne Taylor. Our cookbook, Love Real Food, is here! Facebook Twitter Pin It. By Kathryne Taylor Vegetable enthusiast. Never miss a new recipe Subscribe to our email newsletter!
Enter your email address Comments Leave a comment below: Cancel reply Your comments make my day. Excited to check a bunch of these out! Mouth-watering, must go make one of these for dinners — sensational! What an excellent round up! I foresee some of these wonderful dishes gracing our table soon. Wow, what a great round-up — I want to make all of these!
This post is exactly what I needed! Meal Plan for this week: The cauliflower freekeh dish is one of my favorites. Those pastas look fantastic! Especially with the butternut squash! All of my recipes are meatless, so you are in the right place! These recipe choices looks so delicious, tasty and healthy. So excited about all these recipes!!!! Just discovered your blog and am already a fan!!! Yoo, steak is the best. The juicy, mouthwatering, tast- oh wait… Sorry looooool lool. Oh yah man I love biting into that juicy freshly barbecued perfection.
Have used a lot of your vegan recipes, love them. Want to try more! You are killing me with all your recipes! Wanna try all NOW! I hope you enjoy making these. Best of luck with your health. These look amazing especially the recipes with roasted cauli! YES the roasted cauliflower is one of my favorites.
I hope you try some, Anna! I hope you try some of them. These look so good, I absolutely love channa masala! Thanks so much for the kind comment. Be sure to report back on ones you have tried. I live 20 miles away from a grocery store so running to the store is not an option. They also make other herbs in a tube.
My husband works nights and I had it waiting for him. He loved it so much, I made an extra batch of the sauce for leftovers. This recipe will be added among our regular favorites. But the end result spoke for itself. Turned out ok, but would recommend using a bit less oil. Ended up having to drain some off when I was done.
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Also ended up with quite a bit of corn starch sticking to the pan and the coating falling off a bit. I made the dish exactly as described. The one nitpick I have is that, for me, this was two servings rather than the listed four. If you are serving a family, think about how much they are likely to eat, you may double it. Otherwise I recommend this tasty dish. As one reviewer mentioned, it does make a splatter mess, but well worth it. I used the low sodium soy sauce, but after I made it, I added some regular to my portion. I like it salty. I made it with flat iron steak, putting it in the freezer for 1.
Letting the dish set for just a bit in the pan will thicken it up nicely. Also, read all of the reviews…on one you said not to sub flour for cornstarch and on another you said it was ok…confused. Also, thanks for catching the cornstarch confusion. Hi, Im going to try your recipe tonight. I only have London broil on hand. Can I sub flank steak for the London broil? I have lots of recipes!! My wife and I made this recipe tonight and found it to be very sweet! We also added red pepper flakes which gave it some good flavor.
If we were to do this recipe again, we would cut the sugar by half and double the garlic and ginger and add teaspoons of red pepper flakes. I have this recipe saved and plan to cook it soon! But I was wondering how many scallions you used? This was the absolute Best!! I made it for a church International banquet and I made both the light and dark sugar batches. I made steamed rice to serve it on. What the heck if it needs a little more, I will put a little more in.
My question is, where are all the fried rice lovers people? The sweetness overpowered the ginger and garlic. How ever, that is a personal taste I believe. I paired it with cooked cabbage and brown Jasmin rice. So good and on the list if dinners my kids will eat.
Thanks A lot for the Recipe. This recipe is fantastic! There were two parts that were a little confusing though. Does that mean 4 scallions cut into two inch pieces? Or some number of scallions cut in to 4 inch pieces? Thanks so much for this recipe! Sorry, the scallion part of the recipe plug in got a bit lost in translation, haha!
It should read 4 stalks of scallions cut into two inch pieces. Sorry if the wording is confusion. After a long day I stopped at the store here in Seattle looking for something to make for dinner. But the how do you quickly whip up a flank steak dinner? Your Mongolian beef recipe was the perfect answer.
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I tried Chinese rice wine instead of water and added 2 table spoons of Indonesian sambal chili sauce. Big hit and soon to be repeated. Thanks for the recipe. I might try doing this on the sear in my Instant Pot to mimic the high heat from a wok next time! I made your Mongolian Beef tonight and I was happy with it. My other half had never had it before and he said liked it. Modified slightly as had leftover porterhouse steak.
I should have doubled the sauce. I was wishing for something crunchy is the only negative I have for you. I was out of chow mien noodles and no peanuts either. It turned out great! The only problem I had was with cooking the meat — the oil got very splattery during the second minute, and most of the corn starch not attached to the steak congealed into clumps instead of melting into the sauce. Again, though, beginner cook — any tips for reducing that? So happy to hear you loved it! Next time, I would make sure to shake off as much excess corn starch from the steak before putting it into the oil.
That will help with it coming loose and mixing in with the oil. You can also get a splatter guard to help with minimizing the splatter. I had light brown sugar but added a bit of molasses to the sauce. Added white rice with sesame oil and toasted sesame seeds. I used light brown sugar but it looked so dark. It was good but, I would try it with regular onions in thin strips and green pepper, cut the same way.
That is the way it is mad at the Chinese places where I live. Put it in the slow cooker if need be. Good receipt and easy to cook. I substituted coconut aminos for soy sauce due to a soy allergy, and it tasted great. Will definitely make again. I made this last night.
I also added chooped Brussel Sprouts. We will absolutely have this again. I have made this with chicken. And another time with beef. It is an easy and an amazing recipe. This tasted so much better than take out. I use a little more garlic and saute mushrooms and onion slices in the oil with the green onions. Thank you for this recipe! I cooked this for my husband. I am not good cooking beef at all but this one is a hit.
I loved it and so does he! Thank you so much for sharing. So glad you enjoyed the recipe! If I can share a picture of our cooked food, I would. We used all parts of the green onions because I love it! Also added more ginger because I love that too! It says after the meat is in the bag with the cornstarch to let it sit while you make the sauce. What sauce might that be? Because the next step says to cook the meat then after you take the meat out and add the other ingredients.
Not quite sure how that got in there. Thanks for catching that. Just find the cut you want and take it to the counter and tell them how you want it slices. I went with light brown sugar and sirloin steak strips… came out perfect! Might add broccoli and mushrooms next time. I made this recipe for my employers tonight and it was so easy to prepare. Absolutely delicious over rice.
Thank you for the recipe. Followed the recipe exactly the first time. Could also add red pepper flakes. This recipe was amazing! My entire family loved it! And… It was really easy to make. I will definitely make it again. This is my favorite food so sometimes I find new recipes on different blogs. Thank you very much for your recipe. Just one quick question.
I thought Mongolian Beef was spicy? Including my fussy one. I cooked this for my family just a couple hours ago. I have to say it was delicious. The only reason I gave four stars is because it was far too sweet for me. I could easily cut the sugar quantity in half, everyone has different tastes though, so what was too much for me could be just right for someone else.
Besides that it was amazing, the sweet sticky sauce complimented the steak, and the rice was fluffy and helped to fill up forkfuls. Trying it again some point soon? Going to make for Sunday dinner. Will it affect the taste if I use ground ginger instead of fresh ginger? I rarely review recipes but this is one of the best recipes that I have ever tried. I made this last night and it was absolutely delicious!!! My husband raved and raved about it! This is way better than takeout.
It was an absolute winner. I am so excited to try more of your recipes. I would give it more than 5 stars if i could. I have made this 3 times. The first time, I did not have dark brown sugar, or ginger. I used light brown sugar. It turned out good anyway.
The second time, I had all the ingredients, but the ginger was a but too strong.
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The third time, I made it with everything except the ginger. The dark brown sugar made a huge difference in the taste. I am making it today for the 4th time in about 3 weeks. Today, I will add some cayenne pepper for a but of a kick. This is soooooooo GOOD!!!!! Made it today for Sunday dinner with combination fried rice, oh!!! Will definitely make again!!! Made this tonight and it was great! I added sliced white onion and mushrooms bc my family lives them, and it was a hit. Thanks for the great recipes!
Served with sticky white rice and buttered peas with a squirt of lemon…yummy!! This is so good! A silky smooth sauce, perfect pasta and one pan to wash! This light, fruity dessert is a German summertime staple - a mixed berry compote with custard. The fruity mix is ideal as a topping for granola or stirred through ice cream.
The easiest chilli you'll ever make, with ready-to-eat grains, kidney beans in chilli sauce and summer veggies - it's 4 of your 5-a-day too! Two classics combined, meatloaf flavoured with sage and feta plus pasta and tomato sauce - guaranteed to please. Crusty ciabatta, spicy chorizo, a generous dollop of pesto and sweet roasted peppers make a moreish combination. Serve warm for a quick supper you'll really enjoy Bavette with sharp, sweet roasted lemons and crisp, spiced pitta bread makes a hearty meal that will satisfy even salad-phobics.
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This fresh salad is 3 of your 5-a-day. With zingy lime and a hit of chilli heat, it's also a great introduction to quinoa if you haven't tried it before Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours. This simple lunch dish is a great way of getting children aged involved in the kitchen. A Caribbean classic, this recipe makes a delicious and satisfying weekday meal. This tasty Indian-inspired dish is faster than a takeaway.
Children aged can enjoy getting stuck in to making and eating this summery treat.