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Vegan (!!) Lemon-Teriyaki Shrimpz Stir-Fry Noodles w/ Bell Pepper

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Vegan what?? Vegan Shrimpz! Yes, you read correctly! And no, we are not doing any boring vegan fish alternative here but an incredibly delicious one, that actually tastes like the real deal! To make these Shrimpz taste even more delicious, we are combining them with saucy noodles with a lemony twist and fresh veggies. The combination is a real dream. And trust me, you will miss nothing in here.

I totally understand if this is a bit suspicious to you and you have some worries regarding the taste in a vegan fish alternative. I totally understand it because I have been there too. Nonetheless, I gave Vegan Zeastar Shrimpz a shot and I am super happy I did – because I was totally convinced. All in all I would say that they probably taste somewhere between 85-90% like ‚real‘ Shrimpz. The only difference is that these have a slight lemon flavour to them and are a bit softer texture-wise.

What is special about this dish?

First of all, we have the vegan Shrimpz, which already are very special. If you want to read more about those, skip to the next paragraph. Besides these though, there also are a few other aspects that make this dish kinda special. For example the teriyaki sauce. It is not the regular sweet and salty teriyaki sauce that you get with your favourite takeout dish. In here we are adding fresh lemon juice to the mix, which gives it a surprisingly good and super tasty flavour. It lightens everything up and adds a fresh note.

What is more, this recipe is really incredible versatile! In here the recipe calls for bell peppers and green beans because it is what, in my opinion, goes best with the sauce and the Shrimpz. If you do not happen to have these veggies at home however, you can easily substitute them for other ones like broccoli, carrot, zucchini, asparagus, peas – whatever you can find! Also the protein source can be altered and switched to chicken, tofu, or something else if you wish to do, although it definitely tastes best with these vegan Shrimpz!

Vegan Shrimpz? Really?

Nothing beats some crispy on the outside, soft on the inside, delicious shrimps, right? Well it definitely is a dream tastewise, but after having watched Seaspiracy, you know that fish consumption definitely is not a dream from a sustainability perspective (Seaspiracy is a documentation about the fishing industry and its dramatic consequences). Fortunately, we do not need to destroy our oceans and environment in order to have that delicious shrimp flavour. How so? By opting for vegan fish alternatives like Vegan Zeastar!

I too was a bit suspicious when I prepared the Shrimpz for the first time. Given that, it was twice as surprising that these Shrimpz really resemble the taste of real shrimps very, very well. They are mainly made out of starch, water, soy and lemon, which makes it even more fascinating in my opinion! When you purchase them, they come already covered in breadcrumbs, which not only saves you time and work but also is extra delicious!

Vegan Zeastar offers a variety of other products too, including vegan Sashimi and Calamari, however the shrimpz are my favourite from what I have tried so far. All products also are super easy to prepare, which I believe is amazing!

Where to find them?

In Austria you can find the Vegan Zeastar products, including the Vegan Shrimpz at the SPAR supermarket in the frozen section!

how to make this dish – and how to prepare these shrimpz?

Both are way easier than they may seem at first. To make the stir fry, all it essentially comes down to is to chop the veggies, fry them in a pan, mix the teriyaki sauce, boil the noodles and mix it all together! Really not complicated, is it? Also making the sauce is not complicated since you only need to mix ingredients you probably have at home anyway!

the shrimpz: 3 different ways of making them

The package suggests that you deep fry them. Nevertheless, I tried 3 different version of preparing them and they all turned out to taste equally delicious: deep frying, semi-deep frying and oven baking.

  1. Deep-frying: this is the preparation method the package suggests. To do this we need to add about 4 cm of oil to a pan, enough that the Shrimpz can swim in it. In order to fry them, the oil needs to be super hot. If it is not hot enough, they will only soak up the oil and not turn out crispy. So be patient with heating up the oil and once hot, fry the Shrimpz for about 2 minutes on each side until golden-brown and crispy!
  2. semi-deep frying: for this method less oil is used, only about one centimeter. The remaining process is the same as it is for deep-frying, just that it probably takes about 4 minutes for each side!
  3. oven baking: if you want to go for this method, just drizzle the Shrimpz with oil and bake them at 225°C for 20 minutes, flipping them every 5 minutes

My preferred method definitely is oven baking because 1) it is the easiest to make with the least work, 2) it is the healthiest method since the least fat is used and 3) there is no food waste (when deep frying food, usually most oil is wasted). And really, there barely was any difference in taste. However, deep frying them definitely is the quickest way to prepare them.

Is dish dish healthy?

Yes! Because of its high veggie content, it is loaded with fibre, vitamins and nutrients. The bell peppers are packed with Vitamin C, making sure your immune system stays healthy throughout the cold season. Also the homemade teriyaki sauce definitely is healthier than store bought one since you really know and can decide what goes into it. Plus, the noodles not only give you a very comforting feeling but actually provide carbs, so you stay full of energy!

A MUST MAKE!

No matter whether you are vegan or not, you really need to try this recipe! It tastes SO incredibly delicious, is full of flavour and so easy to make! Definitely a new staple recipe at our house! Also, I can only highly recommend you try these Shrimpz, even, or especially, if you are a non-vegan!

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Vegan Lemon-Teriyaki Shrimpz Stir-Fry Noodles w/ Bell Pepper

These neither are your regular Shrimpz, nor is this your regular stir fry. In the recipe the classic Teriyaki sauce is taken next-level with a lemony twist and the Shrimpz are veganized since we are using Vegan Zeastars Shrimpz. A must make for all vegans and non-vegans!

Course bowl, dinner, lunch, Main Course
Cuisine asian, Chinese
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 3 servings

What you will need

  • 1/2 each red, yellow & orange bell pepper
  • 250 g green beans
  • 250 g rice noodles (glas noodles)
  • 1 clove of garlic
  • 1 thumb-sized piece of ginger
  • 1 tbsp oil
  • one package Vegan Zeastar Lemon Shrimpz
  • oil for frying/ baking

For the teriyaki sauce:

  • 3 tbsp soy sauce
  • 1 tbsp honey or maple
  • 1 tbsp sesame oil
  • juice of 1/2 lemon
  • 2 tsp sriracha or chili sauce

How to

  1. Start by heating up the oven to 225°C. Place the frozen Shrimpz on a baking tray lined with parchment paper and generously drizzle them with oil. Bake them for about 20 minutes, flipping them every 5 minutes.

  2. In the meantime wash and chop the bell peppers into thin strips, cut off the ends of the green beans and half them or chop them into bite-sized pieces. Peel and finely mince the garlic and ginger.

  3. In a pan heat up 2 tbsp of oil and fry the ginger and garlic for about 30 seconds until fragrant before adding in the remaining veggies and sautéing them on high heat for about 2 minutes. Turn down the heat and let them soften for roughly 5-10 minutes.

  4. Bring a pot with water to a boil and prepare the rice noodles according to package instructions. Usually they need to cook around 5 minutes, then drain and rinse them under cold water (so they do not continue to cook).

  5. Mix all ingredients for the sauce and add into the pan with veggies along with the drained noodles and give everything a good mix so it is all combined. Divide onto bowls, top with the prawns and enjoy!

I would love to know how you like this recipe, so feel free to let me know here in the comments or through Intsagram! Have fun cooking!
Enjoy,
Katie // Une Petite Cuisinière

Green Goddess Bowl

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Sometimes all I am craving is some super clean and healthy food. Especially when I am not feeling the best or have eaten pretty unhealthy the past days. My body is just asking for nutrients and something to fuel it with. There is nothing better for this than a bowl packed with vitamins, nutrients, and tons of greens! This green goddess bowl is my go-to meal for that. It is ready in 15 minutes, incredibly good, super healthy, and so satisfying! It doesn’t taste like „boring healthy“ just because it has like a ton of greens in it but it is super good.

Sometimes when I eat a lot of processed foods, I just don’t feel good at all. It makes me tired, I don’t sleep well, I can’t concentrate and so on. And I know that I am not the only person who feels that way. I mean no wonder. I do not think that products with a thousand add-ins and chemicals, that we can’t even pronounce, are good for us. Even if it says healthy on the packaging or low sugar, it is so important to check the labels and see what actually is in it. I think that it is way better for us if we eat something higher in sugar, but it is naturally sweetened, e.g. with Dates than if we buy something low sugar with emulgators and flavorings and 100 ingredients we have never heard of.

This is why I love to cook with real ingredients and Whole Foods. I for example don’t do „vegan cheese“ that is supposed to taste like cheese because of chemistry, I think that real cheese is way better for us in this example. But that is not about the recipe anymore, so let’s get back to that. I just wanted you to understand why eating Whole Foods is so important to me. 

This green goddess bowl is something I make very often. Honestly, it is such a quick lunch, but also works great if you prepare it the night before and take it to work or school. It takes 10 ingredients which makes it super simple. So as a base, I like to use greens, spinach is my favorite. I do it raw because it is like a salad but if you do not like it raw at all, you can sauté it or steam it. If you prefer other greens such as kale, arugula, lambs lettuce or whatever, that works too, just make sure you have a base full of vitamins.

The other Part of the base is our grain or carb. I like to use quinoa here. Quinoa is such a nutrient dense food! It has a ton of protein, fiber, tastes amazing btw, and a reasonable amount of vitamins and minerals. Also it US ready in less than 15 minutes which is perfect for a quick lunch. Also, other than rice I think, it still tastes good after like 3-4 days in the fridge. So if you make a big batch in the beginning of the week you can use it over and over throughout the week! If you don’t like quinoa at all, something like brown rice or couscous would work really good here too! Just be aware that cooking brown rice takes way longer than it does to make quinoa. 

So now we have the base, we can go on to the remaining ingredients. Here I just like to stick with a lot of greens because they are super healthy and I think it looks super pretty when it is all in one color :)! We cut up some fresh cucumber, slice some avocado, steam or blanch some broccoli and peas. That is about it. You can also do some zucchini or sugar snap peas or edamame if that is something you always have on hand, I just happen to have all of those ingredients in my fridge all the time. The great thing about this bowl are all the different components and textures, the creaminess if the quinoa, the crunch of the cucumber, the bite of the broccoli and peas and the softness of the spinach. I know that this bowl is really healthy and maybe not something for everyone but it is soo good if you just want something clean and nourishing!

Up to now, we have almost everything. But, let’s be honest, that would really be a bit boring if we just sprinkled some salt on here. We don’t want that, and that’s why we are making a bomb dressing. As you probably have noticed this bowl does not really contain any fats, except for the avocado. The dressing adds some healthy fat here. We use tahini, which is like the best thing ever, in salad dressings but also elsewhere! Tahini is like peanut butter but made out of sesame seeds and is a really popular ingredient in eastern cuisine. It has a lot of vitamins and healthy fats and it just tastes sooo good! Other than this we have some lemon juice, honey or maple, plant based or normal yoghurt to add creaminess, a little vinegar and some water to think everything out because otherwise it would be very very thick! This dressing adds so much flavor and just brings all the ingredients together. It is something you definitely do not want to miss out when making this bowl! 

I hope that you will enjoy this recipe as much as I do and love all of the flavors it contains! It is such an amazing dish when just wanting to fuel your body and nourish it! Super easy to make, incredibly delicious (although it is pretty healthy!) and very meal prep friendly! Enjoy & happy cooking! 

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Green Goddess Bowl

A super clean, healthy & delicious bowl/ salad perfect for when your body is craving healthy food and nutrients. 15 minutes and mealprep friendly.

Course bowl, dinner, lunch, Main Course, Salad
Cook Time 15 Minuten
Total Time 15 Minuten
Servings 2 servings
Calories 450 kcal

What you will need

For the bowl:

  • 100 g Quinoa
  • 3-4 handful spinach
  • 1/2 cucumber
  • 200 g Broccoli
  • 100 g Peas
  • 1/2 Avocado

For the dressing:

  • 2 tbsp Tahini
  • 1/2 lemon juiced
  • 2 tsp vinegar
  • 1 tsp honey
  • 1 tbsp yoghurt or plant based yoghurt
  • 3-4 tbsp water

How to

That’s how it works:

  1. Wash and rinse the Quinoa. Add it to a pot along with 250ml of water and a pinch of salt. Bring it to a boil, reduce to a simmer and let simmer for about 10-12 minutes until fluffy.

  2. Bring another pot with salted water to a boil. Add in the broccoli and peas and boil for about 3 minutes. Then drain and rinse under ice cold water. This will keep the nutrients and color as it stops the cooking process.
    Either peel the cucumber into thin strips or dice it up into cubes.

  3. For the dressing mix all of the ingredients together until creamy. Use as much or as little water as you wish, depending on your desired thickness.

  4. In a Bowl Place the spinach. Add the broccoli and peas. Next put the quinoa into the bowl. Top with the cucumber ribbons. Drizzle the dressing and garnish with some fresh mint leaves.

  5. Serve and enjoy!

Open Vegan Breakfast Sandwich

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I love having savory breakfasts! I like them much more than sweet ones. You might not know because I mostly post sweet breakfast recipes, but that’s because I mostly share plant based ones and I think it is so hard to make vegan savory breakfasts. But since I try to include more plants into my diet, K decided to share a vegan breakfast dish that is savory, especially for all those without a sweet tooth. We do not have to miss out on savory stuff when we want to eat vegan from time to time.

The thing, that I think is most difficult, when not including animal products into your breakfast, is not eating eggs. I absolutely love eggs and think there is nothing better than an avocado toast with poached eggs but sometimes I just like to switch it up. I got inspired to create this dish when I ate at a restaurant in Vienna, which is called Karmafood, that is mostly plant based/ vegetarian. I had a vegan breakfast sandwich and it was soooo good, so I decided to try to recreate it.

At first I thought „mushrooms for breakfast“? Wait, no way! I can’t do that! But it actually is super delicious! It is not like soggy mushrooms, it just tastes really good in the combination with all of the other ingredients. So let me tell you what this sandwich (or topped bread) is made of:

We start out by roasting a sourdough bread. You can use a white bread, but I like to use a mixed one, which is partially whole wheat and partially not. If you want, you can also use a whole grain bread or if opting for a gluten free version, use sweet potato toasts! This really is up to you! We toast that bread in a toaster, because crispy bread is just way better! If you want to be super fancy, you can butter or spread margarine on both sides and toast it in a pan. This adds extra flavor but is a little more work! 

Once we have our bread, we can continue with the rest. Next comes hummus. I like to use curry hummus, just because I really like it, but normal one works just as good. So we spread a thick layer of that. Next up are some greens. I like to use mixed greens, but if you prefer to stick to one kind, that works. You see this is really versatile! The greens in here do not radically change the flavor but add a lot of vitamins! So it’s great! We continue to add even more greens, this time in form of avocado. Because… what would a breakfast sandwich be without avocado? Well, not a good one at least! 

So now we have the base. We continue to add more vegetables. Next up: cherry tomatoes. I like the touch of color and flavor they add! Sautéeing them helps to not let them taste super different from the rest but it helps them to work in a harmony with the other ingredients! Ok top, now only go mushrooms. I would recommend to use shiitake mushrooms, because they are pretty big.you can also use other ones if you prefer, just make sure that they are pretty big. On top only goes another dollop of hummus, and a drizzle of hot sauce, if you like. I live it spicy, so for me it always is a must! 

I love making this for a quick breakfast, because wir literally comes together in like 10 minutes. You can also serve it for brunch or make a cute buffet with all the different things and people can build their own ones! I hope this gives you some inspiration for savory, plant based breakfast ideas! Let me know if you like it and if you decide to recreate it be sure to tag me with @uneptcusiniere or with #unepetitecuisiniere !

Enjoy,
Katie

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Open Vegan Breakfast Sandwich

An ideal breakfast for all those who want to eat more plant based but still stay savory. Super delicious and simple.

Course Breakfast, brunch, dinner
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 servings
Calories 239 kcal

What you will need

  • 2 slices bread you can use whichever you want; sourdough, white, whole wheat, whatever
  • 4 tbsp hummus
  • 1 handful greens
  • 1/2 avocado
  • 5-6 shiitake mushrooms
  • 12 cherry tomatoes
  • some sprouts, more hummus and hot sauce for topping (optional)

How to

That is how it works:

  1. Toast the two slices of bread in the toaster.

  2. Meanwhile heat up the oil in a pan. Remove the stems of the mushroom. Once hot, add the mushrooms and sauté them for about 3 minutes on each side until soft. Remove them and add the cherry tomatoes in. Let them soften for about 2-3 minutes.

  3. Meanwhile, remove the bread from the toaster. Generously spread the hummus. Add the greens on top. Slice up the avocado and layer the slices on top of the greens. Take the mushrooms and add them in top along with the sauteed cherry tomatoes.

  4. Finish it up with another dollop of hummus, some sprouts and hot sauce if wished!

  5. Serve and enjoy!

Beetroot Pasta Bake with Goats Cheese

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Is going to be your absolute favorite dish for busy weeknights. 30 minutes, super simple, incredibly delicious, packed with healthy stuff and pink! So what more are you asking for? I couldn’t imagine anything else! Creamy beetroot and goats cheese sauce paired with super delish pasta (whole wheat if wished) topped with fresh goats cheese and breadcrumbs and baked until crispy. Yes, that’s all I need after a long work day.

Probably you think, she’s talking about healthy stuff but promoting pasta? What? And I can tell you – yes! Although it has been said for years that pasta and carbs are unhealthy and make you “fat” that is so not true. Pasta is a great source of protein and carbohydrates. Carbohydrates provide you with energy throughout the day. It helps not being tired or not having energy. It also is great to eat pasta before a workout because then you will have way more energy than if just eating a salad. Whole wheat pasta also is a great way to include more fiber in your diet. Plus, pasta is super delicious und will satisfy you!

But pasta is, obviously, not the only component of this dish. Actually, the beetroot is the star of the show. I honestly love beets. They are super delicious I believ, especially paired with honey or goats cheese, super pretty (I mean look at that pink color) and packed with a lot of nutrients. For vegetables, they have a pretty solid protein content. Also they are high in fiber and low in calories. Folate and Vitamin C are two minerals/ vitamins that are very present in them too, which is great for the health. Beetroots are anti-inflammatory which is great, especially in winter. Also they may improve digestion and help to regulate your blood pressure levels. Besides all of these benefits, it is super delicious! 

The only aspect, I don’t really like about beets is that they take super long to cook! It is not difficult to prepare them, you just peel them and then cook, steam or bake them for an hour but it still takes a lot of time! But since this is a 30minute dish and most of us are not that patient when we are hungry, I decided to use precooked beets. You can find them almost everywhere, in the supermarket, on farmers market or normal markets. It really is not difficult to find them but it saves a lot of time! 

Other than beets, there are a few other ingredients in the sauce, but very few to be honest. We add some honey, for some extra sweetness, mustard, to give it a hearty flavor, goats cheese, for the creamy- and addictiveness, salt to embrace the flavor and oat milk to thin it out. If you do not like oat milk you can use any other milk or milk alternative of your preference. You do not heat anything up for the sauce, just blend it all together, which means fewer dishes and less time. The rest is pretty simple and self-explanatory; you drain the pasta and toss it with the sauce. Then the pasta is divided into oven safe dishes or one dish, as you prefer. (I use my le creuset mink pots and they are so adorable!!! I am obsessed with them haha, but you can also use one large one.) we add some more fresh goats cheese on top and sprinkle some breadcrumbs. If you want, top it with some extra Parmesan cheese, but that’s optional. We place them in the oven again, on high heat, grill and let it bake for 10-12 minutes until the cheese slightly melted and the breadcrumbs turned crispy.

I love serving this for guest, because you can prepare it very well and simply bake it when wanting to serve. But it really does make a great family dinner or a weeknight dish, when not wanting to spend too much time in the kitchen after an exhausting day or week. This is definitely one of my favorite dishes to make with beetroot because it is so simple but has so much flavor! I hope you like it as much as I do!

Enjoy & happy healthy cooking! 

Love,

Katie

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Beetroot Pasta Bake with Goats Cheese

A delicious 30 minute, super nutritious pasta dish for a weeknight dinner or to impress guests at a dinner party. Really easy and so good!

Course bowl, dinner, lunch, Main Course
Prep Time 5 Minuten
Cook Time 10 Minuten
Baking time 15 Minuten
Servings 4 servings
Calories 481 kcal

What you will need

That is what you will need:

  • 320 g pasta short ones, like mini penne, maccheroni, or similar, can use whole wheat if wanted
  • 1 large red onion
  • 1 tbsp butter
  • 500 g cooked beetroot
  • 100 g goats cream cheese
  • 2 tsp honey
  • 1 tbsp mustard
  • 60 ml milk or any plant bast milk or milk alternative
  • 3 tbsp bread crumbs

How to

That is how it works:

  1. Bring a large pot with salted water to a boil and cook the pasta according to package instructios. Preheat the oven to 200°C (grill preferably)

  2. In a pan melt the butter. Thinly slice the onions into rings. Once the butter is hot, add the onions and brown them on high heat for about 8 minutes, until soft, brown and caramelized.

  3. Peel (if necessary) and cut the beets into chunks. Add them into a food processor or blender, along with the honey, mustard, half of thecaramelized onions, half of the goats cheese, a generous pinch of salt, and the milk or milk alternative. Blend until smooth. If too thick, add a little more milk or water.

  4. Once the pasta is done cooking, drain it and then add it back into the pot and toss it with the beetroot sauce and the remaining half of the onions. Either divide the pasta mix onto different small oven safe dishes or one large one, whatever you prefer. Top it with small dotllops of the remaining cheese and the breadcrumbs. Bake it in the oven for 10-12 minutes until the cheese is slightly molten and the breadcrumbs turned out crispy. Serve and enjoy!