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Ebenezer Odeniyi

@veganezer

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We cook, We vibe & WE EAT!!
📍London / Bedfordshire
📧 [email protected]
DEBUT COOKBOOK IS NOW OUT 👇🏾👇🏾👇🏾

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IT’S OFFICIAL! My debut cookbook ‘We Cook, We Vibe, We Eat’ is OUT NOW!
This still doesn’t feel real. I’m so proud of this book and all the flavourful recipes within it 🥹. Every page is packed with meals that hit, whether you’re plant-based or just love good, tasty food.

Also, would like to thank @becomefound, not just for giving me the opportunity to put this together, but for helping me thoughout the process ❤️

To everyone that pre-ordered one thank you so much, from the bottom of my heart❤️

If you haven’t ordered a copy yet, get involved!! The links in my bio!!
It’s available as a hardback in the UK, USA & Canada and is available as an E-book worldwide!! Make sure to bag yourself a copy and get busy in the kitchen, making my delicious dishes.

Don’t forget to tag me in your posts using the hash tag #wecookwevibeweeat so I can shout out your creations. Forever grateful for all the love and appreciate every single order. Big love ❤️ Remember - WE COOK, WE VIBE ‘n’ WE EAT!!! by @veganezer

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a year ago

ULTIMATE SMOKY SHREDDED TOFU & BEAN CRUNCH BURRITOS

INGREDIENTS
Rice: - 75g Tilda Golden Sella rice - 190ml water - ½ tbsp vegan butter - Zest and juice of ¼ lime
- Fresh coriander
Tofu beef: - 200g extra-firm tofu, grated - 1½ tsp oil - 1½ tsp cornflour - ¾ tsp smoked paprika - ½ tsp each cumin, garlic granules and onion granules - ¼ tsp oregano
Glaze: - 1 tbsp soy sauce - ½ tsp Marmite - 1½ tsp nutritional yeast - ½ tsp each maple syrup and tomato purée - ¼–½ tsp chipotle paste - 40ml water
Beans: - ½ tin black beans - ¼ brown onion, diced - 1 garlic clove - ½ tsp cumin - ¼ tsp smoked paprika - 40ml vegetable stock - Squeeze of lime
Extras: - ½ red pepper - ½ green pepper - ¼ white onion - 60g vegan cheese - 40ml plant milk - 2 large tortillas - Handful of crushed tortilla chips

METHOD
1. Rinse and soak the rice for 20 minutes. Cook with 190ml water for 15 minutes, then rest covered for 10. Fluff with butter, lime zest, juice n coriander.
2. Toss the grated tofu with oil, cornflour and seasonings. Air-fry at 190°C for 12–15 minutes.
3. Mix the glaze ingredients, add to the crispy tofu and cook for 3–4 minutes until sticky.
4. Fry the brown onion and garlic, add the beans, spices and stock, then simmer and mash until thick. Finish with lime.
5. Char the peppers and onion in a hot pan.
6. Melt the vegan cheese with the milk and a pinch of smoked paprika.
7. Fill each tortilla with rice, beans, cheese sauce, tofu beef, peppers and crushed tortilla chips.
8. Roll tightly and toast seam-side down for 2–3 minutes per side until golden and crisp.

#wecookwevibeweeat #burrito #tofu taken in London, United Kingdom by @veganezer

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8 days ago

Crispy strip burger

Ingredients:
Marinade:
- 1 cup unsweetened soy milk
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp white pepper
- 1 tsp salt
- 1 tbsp hot sauce
Dry mix:
- 1 cup plain flour
- 1/2 cup cornflour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp salt
- 1/2 tsp msg
Mushrooms:
- 150g oyster mushrooms
Serve with:
- 2 toasted burger buns
- Vg mayo @heniz
- Handful of shredded lettuce
- Crispy salted fries

Method:
1. Wipe and clean the mushrooms, cut to strip sizes.
2. Add the marinade into a bowl then allow to curdle for 3-4 minutes. Add the mushrooms and allow to marinate (longer the better)
3. Add the dry mix into a bowl, when ready add the mushrooms and coat well then back into the marinade then back into the dry mix.
4. Heat up a pot with oil to 180ºc then fry for 5-7 minutes until golden and crispy
5. If using an air fryer, spray with some oil, place into a preheated air fryer then cook for 12-15 minutes flipping halfway through.
6. Toast the buns, add some mayo, lettuce then place the crispy strips then top bun and enjoy with some fries!!!

#wecookwevibeweeat #crispy #burger #homemade by @veganezer

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11 days ago

We’re delighted to welcome Ebenezer Odeniyi (@veganezer) to Bev James Management ✨
Ebz is a UK based food creator, cookbook author of “We Cook, We Vibe, We Eat” and recipe developer, inspiring people with his bold, flavour packed vegan food.
With his infectious energy and creative recipes, Ebz is passionate about bringing people together through great food.

Welcome Ebz! 👋 by @veganezer

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15 days ago

TAIWANESE CRISPY TOFU WITH CHILLI LIME DIP

Save this one for your next snack plate because these lasted about 4 minutes!!

Recipe below 👇🏾

Ingredients
- 400g extra firm tofu
- Salt, for boiling water
- Neutral oil for frying
- Fresh Thai basil
Marinade - 2 tbsp soy sauce1 tbsp Shaoxing wine or rice vinegar - 1 tsp sesame oil - 1 tsp garlic powder - 1 tsp Chinese five spice - 1/2 tsp white pepper - 1/2 tsp sugar - Pinch of salt
Coating - 40g cornflour - 1 tbsp plain flour - 1/2 tsp Chinese five spice - 1/2 tsp white pepper - Pinch of salt
Chilli salt - 1/2 tsp salt - 1/2 tsp sugar - 1/2 tsp white pepper - 1/2 tsp Chinese five spice - 1/2 tsp chilli flakes
Chilli lime mayo - 2 tbsp vegan mayo - 1/2 tbsp chilli oil - 1 small garlic clove, grated - 1 tsp lime juice - Pinch of salt

Method
1. Tear the tofu into bite sized chunks. Simmer in salted water for 4 to 5 minutes, then drain and steam dry for 10 minutes.
2. Mix the marinade ingredients, add the warm tofu and leave for 15 to 20 minutes.
3. Mix the coating ingredients. Coat the tofu well and press the starch into all the rough edges. Leave for 5 minutes.
4. Fry at 180°C for 4 to 6 minutes until golden and crispy. For extra crunch, fry once, rest for 2 minutes, then fry again for 1 to 2 minutes.
5. Quick fry the basil for 10 to 15 seconds.
6. Toss the hot tofu with chilli salt.
7. Mix the chilli lime mayo ingredients together and serve on the side.

#wecookwevibeweeat #taiwanesetofu #tofu #snack by @veganezer

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15 days ago

Mango & Jerk Tofu Rice Paper Rolls

Ingredients
Jerk Tofu
- 200g smoked tofu, sliced into strips
- 2 tbsp jerk sauce @amas.sauces
- 1 tsp soy sauce
- 1 tsp maple syrup
- Juice of ½ lime

Summer Rolls
- 8 rice paper sheets
- 75g rice vermicelli noodles
- 1 ripe mango, sliced into thin strips
- 1 medium carrot, julienned
- ½ cucumber, julienned
- 100g red cabbage, finely shredded
- 1 ripe avocado, sliced
- 8 Little Gem lettuce leaves
- Handful fresh coriander
- Handful fresh mint

Jerk Mango Dipping Sauce
- 2 tbsp jerk sauce
- ½ ripe mango
- Juice of 1 lime
- 1 tsp soy sauce
- 1 tsp maple syrup
- 1–2 tbsp cold water

Method

1. In a bowl, mix the jerk sauce, soy sauce, maple syrup and lime juice. Toss the smoked tofu until well coated and leave to marinate for 10 minutes.
2. Air fry the tofu at 190°C for 8–10 minutes, turning halfway, until lightly caramelised around the edges.
3. Meanwhile, cook the rice vermicelli according to the packet instructions. Rinse under cold water, drain well and leave to cool.
4. Slice the mango, carrot, cucumber, red cabbage and avocado into thin strips. Pick the coriander and mint leaves.
5. Blend together the jerk sauce, mango, lime juice, soy sauce, maple syrup and cold water until smooth and silky. Chill until ready to serve.
6. Fill a shallow bowl with warm water. Dip one rice paper sheet into the water for 5–8 seconds until just softened, then place it on a clean board.
7. Layer on a lettuce leaf, a small handful of vermicelli noodles, carrot, cucumber, red cabbage, mango, avocado, coriander, mint and a few strips of the jerk tofu.
8. Fold the sides over the filling, then roll tightly from the bottom like a burrito.
9. Repeat with the remaining ingredients and serve immediately with the jerk mango dipping sauce.

#wecookwevibeweeat #summerrolls #jerk by @veganezer

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17 days ago

PERI PERI LION’S MANE WITH SPICY RICE

Ingredients:
Mushrooms:
- 250g lion’s mane mushrooms
- 2 tbsp olive oil
Peri Peri Spice:
- 2 tbsp chili flakes
- 1 tbsp oregano
- 1 tbsp salt
- 2 tbsp paprika
- 1 & 1/2 tbsp sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
Rice:
- 1 small onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 2 garlic cloves, roughly chopped
- 200g long grain rice
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp dried chili flakes
- 1/2 tsp paprika
- 200g long grain rice, washed
- 500ml water + 1 vegetable stock cube
- 100g frozen peas
- Salt and pepper to taste

Method:
1. Start with the rice. Heat up a pan/pot with some oil. Add the onions and peppers for 2-3 minutes, then add the garlic for another 1 minute.
2. Add the spices, mix well, and fry for 1 minute.
3. Wash your rice, then add it to the pan with the stock. Bring it up to a boil, adding in the peas, then lower to a simmer and cover. Cook for approximately 25-30 minutes.
4. Heat up a grill or pan, spray some oil, then place the mushrooms into it. Use a press onto it, allowing it to cook for 3-4 minutes, then turn over and repeat.
5. While the mushrooms are cooking, mix up the peri peri spice. Add some oil to a bowl, then depending on how you want it, add 1-3 tsp of the spice (save the remaining in a glass jar). Mix the spice in with the oil, then add the mushroom in there and allow it to absorb all the flavors.
6. Pop it back onto the grill to finish for a few minutes, then enjoy with the rice!!

#wecookwevibeweeat #recipe #lionsmane #periperi by @veganezer

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20 days ago

THIS IS WHAT HAPPENS WHEN MUSHROOMS GO OUT OUT

Ingredients
Enoki
- 2 packs enoki mushrooms
- 160g plain flour
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp ground ginger
- 1 tsp black pepper
- 1 tsp salt
- Oil spray, important for air-fryer crispiness
Mango Beer Batter
- 120g plain flour
- 220ml cold JUBEL Mango beer @jubelbeer
- 1 tbsp hot sauce
Mango Beer Glaze
- 100ml JUBEL Mango beer
- 2 tbsp mango chutney
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp hot sauce
- 1 tsp soy sauce
- ½ tsp grated ginger

Method
1. Cut off the root base of the enoki mushrooms, slice each bundle in half and gently tear them into small clusters.
2. Prepare two bowls. In Bowl 1: Combine the flour, garlic powder, smoked paprika, ground ginger, black pepper and salt. In Bowl 2: Whisk together the flour, cold mango beer and hot sauce until smooth but slightly thick.
3. For each cluster, toss it in the seasoned flour, dip it into the mango beer batter, then return it to the seasoned flour. Press lightly so the coating sticks and creates a shaggy texture.
4. Preheat the air fryer to 200°C. Lightly spray the basket with oil. Place the enoki in a single layer without overcrowding, then spray the tops generously with oil.
5. Air fry for 8–10 minutes, flipping halfway through. Spray again lightly after flipping, especially over any visible dry flour. The mushrooms should be golden, crispy and slightly shaggy.
6. To make the glaze, add the mango beer to a small saucepan and simmer for 3–4 minutes until it has reduced slightly.
7. Add the mango chutney, maple syrup, lime juice, hot sauce, soy sauce and grated ginger. Simmer for another 2–3 minutes until the glaze is glossy and lightly thickened.
8. Brush the glaze over the crispy mushrooms or toss them very briefly in the pan. Serve immediately and enjoy.

#wecookwevibeweeat #friedchicken #enokimushrooms by @veganezer

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23 days ago

TOFU MUSUBI

Ingredients
Tofu:
- 400g smoked tofu, sliced into 4 thick rectangular slabs
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tsp toasted sesame oil
Rice:
- 200g sushi rice (before cooking)
- 250ml water (for cooking)
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- ½ tsp salt
Assembly
- 2 nori sheets, cut in half
- Sriracha

Method:
1. Rinse the sushi rice until water runs clear. Cook to packet instructions then allow to rest then season with rice vinegar, maple syrup, and salt. Set aside.
2. Mix soy sauce, maple syrup, rice vinegar, smoked paprika, garlic powder, black pepper, and sesame oil. Coat tofu slices in the marinade and let sit for 10 minutes.
3. Heat a pan over medium heat. Sear tofu 2-3 minutes per side until slightly crisp.
4. Place a strip of nori on a clean surface. Shape ½ cup of rice into a compact rectangle. Layer a slice of smoked tofu on top. Wrap the nori around the musubi, sealing it with a bit of water.
5. Slice in half or enjoy whole!

#wecookwevibeweeat #tofu #musubi #plantbased #sushi by @veganezer

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25 days ago

Sticky Spicy Crispy Tofu Fillets

If your tofu isn’t crunching like this, start again!!
Triple-coat 👀 Sticky glaze 🤤 Big flavour 😮‍💨

Ingredients
Tofu
- 200g extra-firm tofu
- 1 tbsp soy sauce
Dry Mix
- ½ cup plain flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- Pinch of salt
Wet Mix
- ½ cup plant milk (soy/oat)
- 1 tbsp cornflour
- ½ tsp garlic powder
- ½ tsp paprika
Crunch Mix (Panko)
- 1 cups panko breadcrumbs
- 1 tsp chilli flakes
- ½ tsp sesame seeds

Sticky Spicy Glaze
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sriracha (or more if you like heat)
- 1 tsp grated garlic
- 1 tsp grated ginger
- 1 tsp cornflour + 1 tbsp water (slurry)
- 2 tbsp water

Method
1. Slice the block in half to create 2 large fillets. Lightly score the top of each fillet.
2. Place tofu into a container, pour soy sauce over, cover, shake gently, and marinate for 5 minutes.
3. For the dry mix the ingredients in a bowl. Do the sam for the wet and the crunch mix in two other bowls.
4. Dip tofu into the dry mix, coating all sides. Shake off excess. Transfer tofu into the wet mix, let the extra drip off.
5. Place tofu into the panko mix, pressing firmly to coat.
6. Place into the air fryer and spray lightly with oil. 190ºc for 12-15 minutes.
7. You can shallow-fry in a lightly oiled pan for 3–4 minutes per side until golden and crisp.
8. Add soy sauce, maple syrup, rice vinegar, sriracha, garlic, ginger, and water to a pan. Bring to a simmer for 1 minute.
9. Stir in the cornflour slurry and whisk until glossy and thick.
10. Toss the tofu in the pan for 20–30 seconds until coated.
11. Serve over jasmine rice, veg then enjoy!!

#wecookwevibeweeat #tofu #vegan by @veganezer

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138

a month ago

COURGETTE FRITTERS W/ LEMON TAHINI DIP

Ingredients:
Fritters:
- 2 courgettes, grated
- 1 tsp sea salt
- 65g chickpea flour
- 65g plain flour
- 1 tsp baking powder
- 4 tbsp nooch
- 2-3 garlic cloves, finely minced
- 2 spring onions, sliced
- 1 tsp cumin
- 1 tbsp harissa paste
- 3 tbsp olive oil

Lemon tahini dip:
- 1/4 cup tahini
- 1 lemon, juiced
- 1 tbsp lemon zest
- 1 garlic clove, minced
- 2 tbsp warm water
- 2 tbsp evoo
- 1 tsp sea salt

Method:
1. Grate the courgette into a bowl, add the salt and allow it to for 5 mins. Pour it into a clean tea towel and squeeze out the water.
2. Add into back into the empty bow with both flours, baking powder, nooch, garlic, spring onions, cumin and harissa paste. Mix well then set aside.
3. Add the dip ingredients into a food processor and blend until smooth.
4. Heat up a pan with the olive oil on medium high heat then spoon in a few spoons of the fritter mixture. Allow to fry for 3-4 minutes each side then place on to a kitchen roll to soak up the excess oil.
5. Spoon some of the dip onto a small plate followed by the fritters with some more sauce on top and enjoy!!

#wecookwevibeweeat #fritters #veganrecipes #plantbased #food by @veganezer

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a month ago

Happy Birthday Me 🎂

Decided to go with a watermelon cake this year 🤣 keep hydrated out there people!!

Big love Ebz ❤️

#birthdayboy by @veganezer

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a month ago