5 Vegan Matcha Recipes With Too “Matcha” Benefits!

☞Miso Eggplant With Matcha Rice Vegan Recipe☘️

✎Ingredients:

2 eggplants, 1 bunch cilantro, 1 clove garlic, 1 small piece of Ginger, 3/4 cup sushi rice, 2 tablespoon vegan white miso sauce, 2 tablespoon mirin, 2 tablespoon soy sauce, 2 tablespoon rice vinegar , 2 tablespoon sugar, 1 teaspoon matcha tea powder, 1 teaspoon black sesame seeds

1. STEP 1:

   Preheat oven to 500°F.

2. STEP 2:

   Boil a pot of salted water. Cut the eggplants into quarter length, then cut a diagonal crosshatch pattern on the surface of the eggplant.

3. STEP 3:

   Chop the cilantro finely. Peel and mince the garlic and ginger until mashed.

4. STEP 4:

   Add sushi rice to the boiling water for around 15 – 20 minutes until the texture of the rice is tender. Drain the rice through a strainer.

5. STEP 5:

   Mix the ginger, garlic, mirin, miso sauce and half of the soy sauce.

6. STEP 6:

   Spread the miso mixture on the flat side of the eggplant. Drizzle the eggplant and cook it with olive oil. Then toast the eggplant in the oven for around 14 – 16 minutes until the eggplant is tender with a slightly brown color.

7. STEP 7:

   Put rice vinegar, matcha tea powder, sugar, half the black sesame seed and a pinch of cilantro to the rice. Combine well.

8. STEP 8:

   Serve the rice with the eggplant. Garnish with the remaining sesame seeds and cilantro. You can also add soy sauce to your taste.

☞Creamy Matcha Soup with Tofu Croutons Vegan Recipe☘️

✎Ingredients for the matcha soup:

1 medium onion, chopped, 1 medium potato, peeled and chopped, 3 cloves garlic, minced, 1 heaped teaspoon minced fresh garlic, 1 pinch cayenne pepper, 1 pinch ground black pepper, 5 packed cups chopped fresh kale (or other green), 4 cups low-sodium vegan vegetable broth, 2 teaspoons matcha powder, 1 cup loose-packed fresh cilantro, 400mL light coconut milk

✎Ingredients for the tofu crouton:

397g package extra firm tofu, pressed for a couple of hours and drained, 1/2 cup low-sodium vegan vegetable broth, 2 tablespoon low-sodium soy sauce, 1 teaspoon mirin, 1 pinch ground black pepper, 1 pinch smoked paprika, 1 pinch garlic powder

1. STEP 1:

   Boil the onion and potato. You can use vegan vegetable broth to increase the flavor. Stir occasionally and add water to prevent the vegetables from sticking to the pot. After around 8 minutes, put inside garlic, cayenne, ginger and black pepper.

2. STEP 2:

   Add in the kale and cook for several minutes, then add some more vegetable broth.

3. STEP 3:

   After boiling, turn down the heat and simmer the soup for around 30 minutes. You can add cilantro and matcha tea powder by slowly stirring it in the soup.

4. STEP 4:

   Cool the soup for a while then stir in coconut milk and gently heat it again.

5. STEP 5:

   Whisk the vegetable broth, soy sauce, mirin, black pepper, smoked paprika and garlic powder together to make the marinade.

6. STEP 6:

   Cut the tofu into large cubes and marinate them. Let the tofu sit for around 30 minutes.

7. STEP 7:

   Add the tofu cubes to a heated large cast iron skillet. Cook until the tofu cubes are of deep brown color. Then flip to another side.

8. STEP 8:

   Add the tofu crouton to the soup and enjoy.

☞Spicy Matcha Fries Vegan Recipe☘️

✎Ingredients:

1 medium-sized potato,Peanut oil (for frying), 1 1/2 teaspoon matcha powder, 1 teaspoon vegan fine sea salt, 1/4 teaspoon cayenne pepper, 2 tablespoon ketchup, small squirt of Sriracha

1. STEP 1:

   Cut the potato from its long edge into potato stripes of uniform thickness. You can adjust the thickness as you wish but the recommended thickness is 1/8’’.

2. STEP 2:

   Mix matcha powder, salt and cayenne pepper well in a small bowl.

3. STEP 3:

   Pour enough oil to your fryer or frying pot according to the manufacturer’s instructions. Heat oil to 400oF, then put half of the potato sticks to fry.

4. STEP 4:

   Fry for 1 minute then use a tong to transfer the potato sticks to a paper towel. Then repeat the process with the second half of the potato stripes.

5. STEP 5:

   Cook the first half of cooked potato sticks again, this time until the color turns golden brown, then repeat the same procedure with the second half of the potato sticks.

6. STEP 6:

   Blot the fries on paper towels. Scatter matcha salt to your taste.

7. STEP 7:

   Mix the ketchup and sriracha to dip the fries into.

☞Matcha Lime Cheesecake Vegan Recipe☘️

✎Ingredients:

1/2 cup pistachios or any other preferred nuts, 3 dates, pitted, 1 teaspoon coconut oil, 1/4 cup cashews, soaked for 2 hours or longer, 1 ripe banana, frozen, 2 1/2 teaspoons matcha powder, 2 tablespoons pure maple syrup, 1/8 cup lime juice, 1/4 cup full-fat coconut milk from a can, 1 tablespoon coconut oil, melted

1. STEP 1:

   Put the pistachios, dates and coconut oil in a blender. Blend until the crumbles are fine.

2. STEP 2:

   Line parchment paper on a 4-inch springform pan. Strongly press the mixture to the pan. Place the rack into the freezer.

3. STEP 3:

   Add cashews, frozen banana, matcha powder, maple syrup, lime juice and coconut milk to the blender. Blend until smooth.

4. STEP 4:

   Add coconut oil and blend again until well combined.

5. STEP 5:

   Pour the filling mixture to the crust. Freeze for around 2 hours until the fillings has a firm texture.

6. STEP 6:

   Garnish with fresh fruits.

☞Matcha Crêpes Vegan Recipe☘️

✎Ingredients for the crepes:

2 tablespoons coconut sugar, 1 cup almond milk, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 tablespoon matcha powder, 1 cup flour

✎Ingredients for the filling:

1/3 cup powdered sugar, 1 teaspoon vanilla extract, 1 can coconut milk

✎Ingredients for the coconut whip:

1 13.5-ounce can full-fat coconut milk, A drop of vanilla extract, 1 tablespoon powdered sugar

1. STEP 1:

   Remove the solid part of the canned coconut. Mix the coconut with the vanilla extract. Sift in the powdered sugar and combine well. Set aside to chill.

2. STEP 2:

   Mix the coconut sugar, almond milk, vanilla extract, salt, matcha powder and flour well. Chill the mixture in the fridge for around 20 minutes.

3. STEP 3:

   Combine the powdered sugar, vanilla extract and coconut milk to make the filling. Whisk until the mixture has a smooth texture.

4. STEP 4:

   Heat a pan with medium heat. Scoop the batter into the pan. Make sure you swirl the pan slowly so that the batter would cover the pan evenly. Once the shape of the batter is set, you can let sit until the crepe turns to slightly brown. Then flip over to the other side.

5. STEP 5:

   Once both sides of the batter is brown, you can put the filling in the center of the crepe and fold up the sides.

6. STEP 6:

   Garnish with whatever you feel best, like blueberries, fresh cinnamon coconut whipped cream and candied pecans.