Here is the recipe. Happy baking!

Ingredients:

1. 3 large ripe bananas
2. 1 cup sugar
3. ⅓ cup vegetable oil
4. 1 tsp vanilla extract
5. 1 ½ refined flour
6. ¼ tsp nutmeg powder
7. 1 tsp baking soda
8. 1 tsp baking powder
9. 1 tsp salt

Directions:

In a bowl, mash the bananas, and add sugar, oil, and vanilla. In another bowl, mix the dry ingredients. Mix dry and wet ingredients using a spatula.

Preheat the oven to 350 degrees. Line the muffin mold with parchment paper cups and place the batter into the cups.

Bake it for 20 minutes. Insert the toothpick and see if it comes out dry. Bake for 3-5 mins more otherwise.

Let it cool before serving as a snack or dessert.

– Recipe by Sana Shaikh (Instagram:The Rainbow Bite)

Ingredients

• 400 g block of firm tofu
• 1/4 tsp ground turmeric
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp red chilli powder
• 1/2 tsp chilli flakes (crushed chipotle chilies)
• 1/2 tsp kala namak (AKA Indian black salt)
• Pinch of black pepper
• 1 tbsp tahini (sesame butter)
• 2 tbsp nutritional yeast
• 1/2 cup (120 mL) plant milk of choice
• 1 tbsp olive oil or cooking oil of choice
• Sea salt to taste

Instructions

1. The right consistency of tofu is very important. To drain the tofu, press it with a clean cloth and place a weight on top, such as a chopping board. Add more weight if needed, like a pan or some books, and let the water drain completely. 
2. In a bowl, combine turmeric, garlic powder, onion powder, red chili powder, chilli flakes, kala namak, tahini, and nutritional yeast in a bowl. Pour in the milk gradually and mix it well.
3. Crumble the pressed tofu with your hands into medium-sized chunks.
4. Heat a large nonstick frying pan over medium-high heat with the oil. Add the tofu and fry for 5 to 7 mins until lightly browned 
5. Stir occasionally but not too often.
6. Add the sauce and fold to combine, coating each piece evenly. Continue frying the tofu until you reach your desired texture and consistency. 
7. While serving the scramble, sprinkle some kala namak and sea salt to taste.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients

• 100 gms chickpea flour 
• 2 tbsp crushed tofu
• 1 large tomato
• 1 large onion 
• 2 tsp coriander 
• 1 tsp black salt
• 1 cup water
• Oil for brushing the pan
• Pepper powder 
• Optional:
  • 3 green chillies, chopped
  • 2 tsp psyllium husk
  • Nutritional Yeast

Instructions

1. Mix the Omelette Ingredients very well & let it sit for 5-10 minutes. Brush your pan with some oil and add 2 spoonfuls of the mix to the pan, and spread.
2. Let it toast well & flip. This is a delicate Omelette, so flipping carefully would be ideal. If you prefer to use a spatula, be gentle to avoid breaking it—or use less water in the batter to help it hold together.

– Recipe by Jayalakshmi Rai

If you want to share vegan recipes or give us feedback on any recipes that you tried, DM us on Instagram.