Axarquía Magazine

vegan cooking has taught me how creative and flavorful vegetables can be.

I’m always looking for simple recipes without too many ingredients, so I wanted to share a simple lunch recipe I eat a couple times per week:
Sliced apple
Drizzle of almond or peanut butter
Handful on walnuts
Chia or h**p seeds
Drizzle of honey
Sprinkle of cinnamon
😋

Vegan Sushi Recipe
Ingredients:
2 cups sushi rice
2 1/4 cups water
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
Nori seaweed sheets
Assorted vegetables (such as cucumber, avocado, carrot, bell pepper, and tofu)
Soy sauce and wasabi (optional)
Instructions:
Rinse the sushi rice in a fine-mesh strainer until the water runs clear. Combine the rice and water in a pot and bring to a boil over high heat. Reduce the heat to low, cover the pot, and let the rice cook for 18-20 minutes, or until the water has been absorbed.
While the rice is cooking, prepare the seasoning. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt have dissolved. Set aside to cool.
Once the rice is done cooking, transfer it to a large bowl and add the seasoning mixture. Use a wooden spoon or spatula to gently fold the seasoning into the rice until it is evenly distributed. Let the rice cool to room temperature.
Prepare your vegetables by slicing them into thin, long pieces. Cut the tofu into small cubes or thin slices.
Lay a sheet of nori seaweed on a bamboo sushi mat. Wet your hands with water to prevent the rice from sticking, and take a small handful of rice. Gently spread the rice over the nori, leaving a 1-inch border at the top. Place your vegetables and tofu in a line across the middle of the rice.
Use the bamboo mat to roll the sushi tightly, starting from the bottom edge. Use the border of rice at the top of the nori to seal the roll closed.
Repeat with the remaining nori, rice, and vegetables.
Use a sharp knife to slice the sushi into pieces. Serve with soy sauce and wasabi, if desired.

🌱 Mad Batter-Style Seitan Wings (Vegan)
Ingredients:
For the Seitan (Wings):

1 cup vital wheat gluten

3 tbsp chickpea flour (or all-purpose flour)

1 tsp onion powder

1 tsp garlic powder

1/2 tsp smoked paprika

3/4 cup vegetable broth

1 tbsp soy sauce

1 tbsp olive oil

1 tsp apple cider vinegar

For the Broth (to simmer):

4 cups vegetable broth

1 tbsp soy sauce

2 cloves garlic (crushed)

For the Coating:

3/4 cup non-dairy milk (unsweetened)

1 tbsp apple cider vinegar (to make vegan buttermilk)

3/4 cup flour (all-purpose)

1/4 cup cornstarch

1 tsp paprika

Salt & pepper to taste

For the Buffalo Sauce:

1/4 cup vegan butter (like Earth Balance)

1/2 cup hot sauce (like Frank’s Red Hot)

1 tsp maple syrup (optional, for balance)

Instructions:
1. Make the Seitan Wings Dough:

In a large bowl, mix the dry ingredients: vital wheat gluten, chickpea flour, and spices.

In another bowl, whisk together the wet ingredients: broth, soy sauce, olive oil, vinegar.

Combine the wet into the dry and stir until a dough forms. Knead for 2–3 minutes until elastic.

2. Simmer the Seitan:

Cut the dough into wing-size pieces.

In a large pot, bring the simmering broth to a gentle boil.

Add seitan pieces, reduce heat to low, cover, and simmer for 30 minutes.

Let them cool slightly on a rack after cooking.

3. Coat and Crisp:

Mix apple cider vinegar and non-dairy milk to make vegan buttermilk; let it sit for 5 min.

In a shallow bowl, mix flour, cornstarch, paprika, salt, and pepper.

Dip each seitan wing into buttermilk, then dredge in flour mix.

4. Cook:

Pan-fry or air fry at 400°F (200°C) for 12–15 minutes, flipping once until crispy and golden.

Alternatively, deep fry for 2–3 minutes until golden.

5. Toss in Buffalo Sauce:

Melt vegan butter in a small pan, stir in hot sauce and maple syrup.

Toss cooked wings in the sauce until evenly coated.

Serve With:
Celery sticks

Vegan ranch or blue cheese dip

Cold drink and napkins – these get saucy!

I’m also of the ‘no waste club’. Anytime romaine (or any greens) is getting ready to go bad and I won’t be able to use it up in time, I purée it with a bit of water and freeze for use in a smoothie or other recipe at a later time.....

I’ve been exploring more plant-based meals lately and it’s been so satisfying!

My favorite broccoli recipe. I'm picky about my vegetables but this is something I make at least twice a week and there is never leftovers.
Parmesan Roasted Broccoli
Ingredients:
-1lb of broccoli florets(fresh not frozen)
-3 tbsp of olive oil
- salt
-pepper
-garlic powder
-onion powder
Instructions:
1. Preheat oven to 400°F

I made Hungarian Mushroom soup tonight from recipes that I found here, but I added fresh spinach because I had to get rid of it. Very tasty!

I’m homeless after a section 21 eviction. I’m living in a one room homeless hotel with no cooking facilities, so I decided to buy a £35 electric pot off Amazon and made this! Chana masala, rice and falafel!

Being vegan means living with intention and eating with love....

🍑 Vegan Baked Peach Oatmeal with Cinnamon Glaze...
📝 Ingredients:
For the Baked Peach Oatmeal:
2 cups rolled oats

1 tsp baking powder

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1 ¾ cups plant-based milk (like almond or oat)

1/4 cup maple syrup or agave

1 tsp vanilla extract

2 tbsp ground flaxseed + 5 tbsp water (flax eggs)

1 cup fresh or canned peach slices, chopped (plus more for topping)

For the Cinnamon Glaze:
1/4 cup powdered sugar

1/2 tsp cinnamon

1–2 tsp plant milk

Optional: 1/4 tsp vanilla

👩‍🍳 Instructions:
1. Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease or line a baking dish.

2. Mix the Base
In a large bowl, combine oats, baking powder, cinnamon, nutmeg, and salt.

3. Add Wet Ingredients
In a separate bowl, mix plant milk, maple syrup, vanilla, and flax eggs. Add to the dry ingredients. Stir in chopped peaches.

4. Bake
Pour the mixture into the baking dish. Top with extra peach slices if desired. Bake for 35–40 minutes until firm and golden.

5. Make the Glaze
Mix powdered sugar, cinnamon, and plant milk to form a smooth drizzle.

6. Serve
Let the baked oatmeal cool slightly. Drizzle with cinnamon glaze and serve warm.

🥣 Vegan Mushroom Bourguignon with Mashed Potatoes...
📝 Ingredients:
For the Mushroom Bourguignon:
2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

3 cups mushrooms (cremini, portobello, or mixed), thickly sliced

2 cups baby carrots (or chopped regular carrots)

1 cup pearl onions (or thick slices of yellow onion)

1 tablespoon tomato paste

1/2 cup dry red wine (optional, or sub with veggie broth)

2 cups vegetable broth

1 tablespoon soy sauce or tamari

1 teaspoon thyme

1/2 teaspoon rosemary

1 tablespoon cornstarch or flour (for thickening)

Salt and pepper to taste

Fresh parsley for garnish

For the Mashed Potatoes:
4–5 medium potatoes, peeled and chopped

2–3 tablespoons vegan butter

1/2 cup plant milk (unsweetened)

Salt and pepper to taste

👩‍🍳 Instructions:
1. Prepare Mashed Potatoes
Boil potatoes until fork tender. Drain and mash with vegan butter, plant milk, salt, and pepper until creamy.

2. Cook the Bourguignon Base
Heat oil in a large pan. Sauté onion and garlic until soft. Add mushrooms and cook until browned. Stir in carrots and pearl onions.

3. Simmer the Sauce
Add tomato paste and mix well. Pour in red wine (if using) and cook 2–3 mins. Add vegetable broth, soy sauce, thyme, and rosemary. Bring to a boil, reduce heat, and simmer for 20–25 mins until veggies are tender.

4. Thicken and Finish
Mix cornstarch with a splash of water and stir into the pan. Simmer until the sauce thickens. Adjust salt and pepper.

5. Serve
Spoon mashed potatoes into a bowl, ladle the mushroom stew on top, and garnish with parsley.