Yugi Rolls will now offer a 10% discount for VegOttawa Association memberson catering orders!
Yugi Rolls is a Chinese food vegan pop-up that creates delicious plant-based egg rolls and more. Every other week they announce specialized menus for pop-up events at Little Jo Berry’s.
Their usual menu, available frozen and at their pop-up events includes:
Yugi Rolls (Vegan Egg Rolls)
Rice Rolls (Gluten Free Egg Rolls on Rice Paper)
Lotus Leaf Sticky Rice
In addition, they also serve up delicious options like Won Ton Soup, Sweet and Sour Fried Won Tons, Sweet & Sour Yugiballs (Vegan Chicken Balls), Spring Rolls, Cantonese Chow Mein, Sweet & Sour Vegan shrimp with sauce, and more!
Is your mouth watering yet? Don’t delay – make sure you book Yugi Rolls for your next event! Simply email Van at email@example.com to make your order.
Eating Solo? You can purchase YugiRolls delicious food from their website (order online for pop-up pick up), or shop frozen from Little Jo Berrys, Keepin’ It Vegan, Natural Food Pantry & other locations.
Simple, hearty and Creamy Vegan Corn Chowder! The perfect soup to give you all the warm and cozy Fall feels!
This Creamy Vegan Corn Chowder is a healthy and budget friendly vegan meal! If you are new to vegan or vegetarian cooking, you’re in luck. This meal is super easy to put together, even for the novice cook!
Cashew cream is what makes the wonderful texture of this soup. Cashew cream is a simple mixture of soaked cashews and plant milk blended until velvety soft.
What you will need: For this recipe you will need some very basic ingredients that you can find at any local grocery store, they are: – Yellow Onion – Garlic – Potatoes – Carrots – Vegetable broth – Corn (fresh or frozen) – Cashews – Plant Milk – Spices
How to Make this Creamy Vegan Corn Chowder: Making this corn chowder is easy. Start by chopping all the vegetables and sautéing them in a heavy bottom pot with a bit of oil. Next, we add the seasonings, broth, cashew cream and the corn. Once everything has softened it’s time to blend! This part is based on preference. If you want a super soft soup without any chunks then the entire soup can be blended, but it is equally delicious if you leave some veggie bits for extra texture! Finish it off by melting in some vegan cheddar cheese (optional).
If you have never made cashew cream, it is done by simply soaking cashews for a minimum of 4 hours and then blending in a high powdered blender with plant milk until smooth and creamy. If you do not have 4 hours to soak the cashews, they can also be softened by boiling for 5-10 minutes before blending.
If you are using corn fresh from the cobb, remove the kernels by gently running a knife down the length of the cobb. I find it easiest to place the cobb directly in a large bowl while doing this to avoid a big mess!
Finally, serve alongside a freshly toasted baguette or your favorite veggie sandwich!
Note: If you find your soup too thick and want to thin it out, add additional plant milk.
Storage: This soup stores well in the refrigerator for up to 3 days in an air-tight container. Re-heat on the stovetop or microwave.
Ingredients: – 1 tbsp Cooking Oil – 1 small Yellow Onion (diced) – 2 Medium Carrots (diced) – 3-4 Garlic Cloves (diced) – 3 Medium Yellow Potatoes (chopped) – 5 Corn Cobbs or 2 cups frozen corn – 3 cups Vegetable Broth – 1 tsp Parsley Flakes – ¼ tsp Paprika – Salt and Pepper to taste – ½ cup Shredded Vegan Cheddar Cheese (optional)
Cashew Cream Ingredients:
– 1 cup Soaked Cashews (minimum 4 hours) – 1 cup Plant Milk
Directions: – Start by pre-soaking cashews for a minimum of 4 hours by placing them in a bowl and covering with room temperature water. Alternatively, you can boil the cashews for 5-10 minutes to soften. Drain and rinse the cashews and add to a blender with the plant milk. Blend until smooth and creamy. Set aside. – In a large heavy bottom pot, heat oil to medium-high heat, add onion, garlic, and carrots. Cook for 2 minutes before adding the potatoes and spices. Stir and continue to cook for 30 seconds until fragrant. – Add broth and bring to a boil. Reduce to a simmer and place on a tight-fitting lid. Continue to cook until the vegetables have softened. – Stir in corn and cashew cream and cook for an additional 5 minutes. – Using an immersion blender or standard blender, blend contents of the soup until the desired consistency is achieved. – Return to the pot and add vegan cheese and salt and pepper to taste. – Serve immediately alongside a toasted baguette.
VegOttawa members enjoy 15% off the regular priced coaching and protein powder purchases!
Samantha Shorkey brings a friendly don’t-be-a-stranger approach to her fitness enterprise. Having earned her pro card in 2014 and being the first-ever vegan WNBF bikini pro, Shorkey also brings her expertise to Jacked on The Beanstalk. Shorkey is an ACE-certified personal trainer and certified Weight Management Specialist who can help you meet your fitness goals whether you are interested in building muscles or just looking to get into shape! With customized online coaching and meal plans, Jacked on The Beanstalk can help you transform into a healthier you!
Before I tell you all about this recipe, let me introduce myself! My name is Holly and I run a Vegan Food Blog called Stunningly Plant-Based. I was born and raised here in Ottawa, and I have been vegan for the last 10 years. My goal is to showcase the simplicity of living a plant-based lifestyle that is easy and attainable for anyone! I have always been passionate about health, so a year ago I decided to work toward becoming a Registered Nutritionist. I want to provide even more valuable information to my readers about the health benefits of plant-based eating. Join me to explore all the delicious and nutritious ingredients this beautiful earth has to offer!
This Vegan Roasted Vegetable Salad with Tahini Dressing is packed with flavour and nutrition! Perfect for a potluck, or a summer side dish.
Summer is officially here! Bring on the warm days, picnics, and time spent with family and friends. Today I am showing you how to make a salad perfect for this time of year. This Vegan Roasted Vegetable Salad with Tahini Dressing is full of colourful veggies, satisfying crunch, and a deliciously creamy dressing.
What’s great about this recipe is that it is completely customizable. If you don’t have the ingredients listed below, try some of these alternatives:
Want to use up the leftover veggies in your fridge? Roast them up and toss them with your go-to crunchy greens.
Millet gives this salad a little extra bulk and texture. If you don’t have millet, good alternatives can be quinoa or couscous.
Sprinkled on top are crunchy roasted chickpeas, these can be subbed out and replaced with various seeds such as roasted sunflower seeds.
The tahini dressing can be made sweeter by adding more agave or maple syrup.
I can’t forget to mention that this delicious bowl is a nutrition powerhouse. It contains loads of fibre, various vitamins and minerals, protein, some iron, and antioxidants.
How to Make this Vegan Roasted Vegetable Salad with Tahini Dressing:
Roasted Chickpeas Ingredients:
1 can of Chickpeas
1 tsp Olive Oil
½ tsp Paprika
½ tsp Garlic Powder
Salt and Pepper to taste
1 bunch of Kale
1 large Sweet Potato
1 Green or Yellow Zucchini
1 cup of Millet
Tahini Dressing Ingredients:
¼ cup Tahini
1-2 tbsp Agave or Maple Syrup
Juice of half a Lemon
3 tbsp of Water
Preheat oven to 425 Degrees Fahrenheit.
Drain and rinse the chickpeas, and toss in a bowl with oil, garlic, paprika, salt, and pepper until they are well coated. Distribute onto a baking sheet lined with parchment paper and set aside.
Prepare the vegetables by slicing them into thin discs and then again into halves. The beets should be the thinnest as they take the longest to cook. Aim for ½ cm or less.
Distribute the vegetables onto a separate baking sheet lined with parchment paper.
Place both the vegetables and the chickpeas in the oven side by side on the middle rack. Remove the chickpeas after 15 minutes and the vegetables after 20-25 minutes or until tender.
As the vegetables and chickpeas are cooking prepare the millet according to package instructions. Set aside and let cool.
Remove the vegetables from the oven and let cool. Adding the vegetables to the salad when they are too hot will soften the kale.
Prepare the dressing by whisking together the tahini, agave, lemon juice, and water.
Finally, assemble all the ingredients in a large salad bowl, leaving the roasted chickpeas until last to retain their crunch.
Tip:Massaging the kale for 3 minutes with some olive oil, a squeeze of lemon juice, and a pinch of salt will enhance the flavour and reduce bitterness.
I hope you enjoyed this recipe, and I can’t wait for the opportunity to share even more plant-based dishes with you!
VegOttawa Members now save 15% off their dairy-free cheeses and pestos (excluding bundles) and 10% off in store from Zengarry Fauxmagerie.
Did you know Zengarry first launched in 2013 at VegOttawa’s VegFest?! Since then, Zengarry has become an Ottawa Vegan household name and we couldn’t be happier to welcome Zengarry to our business partner and discount list!
Dairy free and vegan, Zengarry’s cashew cheese is lovingly prepared in small batches in their modern production facility. Their team is committed to creating delicious, high-quality artisanal plant-based cheese and dairy alternatives. The result: a rich and delicious plant-based cheese that’s good for you and the environment!
With so many delicious options to chose from, you can now save, meaning you don’t have to choose. You can buy them all with this stellar discount!
VegOttawa members can enjoy 15% off first-time purchases!
Kyan Cuisine was founded in 2019 with a commitment to bring nourishing, healthy and vegan meals to the community. Eating balanced meals while leaving animals out of the equation has never been easier with Kyan supplying 100% plant-based meals directly to your door.
From family sized buddha bowls to frozen meals to homemade dressings and sauces. Kyan Cuisine has a variety of options that are sure to make you lick the plate. I mean, who could pass up a lentil walnut taco mix or thai coconut curry soup?! Kyan Cuisine also offers corporate event catering!
Make sure you run over to Kyan Cusine to make your first order today!
VegOttawa members enjoy 10% off regular priced merchandise.
There’s nothing sweeter than a vegan bakery operated by a mother-daughter duo! Keepin’ It Vegan Bakery brings you a variety of tasty and fresh baked goods from hot cross buns for Sunday brunch and vegan delicatessen products to satisfy every modern vegan’s taste buds.
This women-run business was started by a mother daughter Duo. Barbara has 20+ years experience owning and running a business. Jordan is red seal certified and has 10+ years in the hospitality industry, from bakeries to hotels with banquet halls. After a few months of being open, they brought in Eva who has years of experience in the hospitality industry as well as a background in event management and health science. They all believe that everyone should feel included and be able to find high quality and great tasting baked goods for any occasion no matter their dietary needs.
We are so thrilled to offer VegOttawa Members 10% off regularly priced purchases from Keepin’ It Vegan!
This week I got to live out a life-long dream I never knew I had until it happened: I got to help a local ice cream shop create a vegan ice cream flavour. But not just any flavour. The ultimate flavour. A flavour named after one of my favourite animals. TRASH PANDA.
What, you might be asking yourself, is Trash Panda? It’s a delicious concoction created by The Merry Dairy featuring a chocolate coconut base with drool-worthy chocolate covered pretzels, Oreo bits, and in-house fudge & raspberry drizzle. It’s a kitchen sink kind of flavour that is like a raccoon’s buffet. And I got to try it. It is INCREDIBLE.
I met up with Amelia, head ice cream maker, who has worked at The Merry Dairy for five years. She walked me through the process of creating their delicious flavours and I got to learn all about what led them to their newest vegan flavour.
The Merry Dairy is a local ice cream shop that started their plant-based journey by creating a vegan coffee coconut flavour. They got their name because of the happy, merry-like and joyful experience that comes along with enjoying a good ol’ scoop. Since then, they’ve created over 30 ingenious flavours like Sugar Plumped Fig and Earl Grey or the wildly popular Radler Sorbet. We joked that one day, they might even become the Merry Non-Dairy, because their vegan flavours fly off the shelves. So much so, they had to create a dedicated scooping freezer in the front of their store. (Way to go vegans!)
Back to Trash Panda, though. I’m a sucker for their vegan coffee flavour, but after today I might be a convert. Seriously, it took everything in me to not to ask for a funnel so I could just down the whole batch. As Amelia says, their vegan flavours are created with the coconut base top-of mind. They choose ingredients that will enhance and work with their plant-based option – a dance of flavours. It’s truly an art to watch them work their magic. Everything is made in house, with the exception of the oreo crumble mixed in. They create their own vegan base, fudge and raspberry drizzle. All the way down to drizzling chocolate on the pretzels and chopping them up. Are you drooling yet?
Well, I’m happy to announce that Vegan Trash Panda is now available in store at The Merry Dairy. Head on over to 102 Fairmont (or order online for delivery!) and try it for yourself!
GIVEAWAY: Want to try the Trash Panda Flavour? Share our Instagram or Facebook post and tag us at @vegottawa. Every post that tags us will be entered to win a tub of their incredible new flavour!
Jacquie K. cosmetics is a Ottawa-based makeup brand created with ethics in mind. Created in 2018, the brand has grown from lipsticks and translucent powders to all kinds of makeup products. They offer lipsticks and lip tints, skincare products, blush, bronzer, concealer, powder and eyeshadows in a variety of shades and colours. Plus, they sell adorable stickers and apparel.
Jacquie K cosmetics sources locally in an effort to reduce the carbon footprint of every step in their supply chain. Their sourcing model also ensures that the employees involved in making our products are safe & treated fairly. All of their products are vegan, cruelty-free, made in Canada and Leaping Bunny certified. Plus, $1 from the purchase of every lipstick goes to Penny Lane Farm Sanctuary.
Strawberry Blonde’s mission is to create a place where people with alternative diets and food allergies can buy a treat without having to worry about cross contamination, while also not having to compromise on taste or aesthetics. Their goodies taste just as good (nay, better!) than their conventional counterparts. Absolutely everything they do is vegan, gluten-free, nut free, and kosher!
Strawberry Blonde sells all sorts of sweet treats, including cookies, cakes, brownies, special seasonal treats and more. They also sell refreshing and comforting drinks when you visit their stores in-person.