The growing market for vegan meats has made headlines recently and for good reason: according to a new study, the market for such plant-based substitutes will reach $5.17 billion by 2020. “Key More »
With what started out as a small tempeh business, Tofurky has made a name for itself among meatless purveyors with a savory holiday roast, deli slices, sausages, and more. While they’ve been More »
Maybe you’re jumping on the vegan bandwagon, trying to lighten your carbon footprint, or simply scaling back on meat because you’re sketched out by the factory-farmed stuff. Whatever your reason, relying less More »
We guarantee that these recipes can make any skeptic gain a new appreciation for the delicious decadence vegan food can offer us — and perhaps even never look back again!
From breakfast to dinner, this list has it all; here are 20 plant-based foods that could turn anyone vegan!
If done intelligently, you can cook a healthy vegan meal for less money than you would normally blow on a soy latte. To make your meal even more affordable, use cheap ingredients like lentils and beans, buy ingredients in bulk, look for sales and coupons, buy store-brand items, and bike or walk to the store to save on gas money. Happy cooking!
Note: The following recipes are $3 or less per serving. Costs per serving were calculated using Sense to Save.
THEIR BODIES ARE INSANE! And yes, there are both gents and ladies.
Their strength is undeniable, and their muscles are unreal, but the sexiest thing about these bodybuilders and athletes is their compassionate hearts. That’s right. These thriving vegans are part of the PlantBuilt Vegan Muscle Team, and they dispel every vegan stereotype with every competition win.
Luckily, consumers don’t have to wait to start saving the environment and helping animals. Going vegetarian has never been easier with so many delicious meat alternatives already on the market.
Світлину опубліковано користувачем Suvi Auvinen (@suviauvi)
As more people embrace vegan eating, they’re discovering how common kitchen staples, including coconut oil, bananas, baking powder – and even diet soda! – can be used to replace eggs in their favourite recipes. Most substitutions are a cinch: for example, instead of cows’ milk, just use an equal amount of soya or almond milk. Buttermilk? Add a little lemon juice to your non-dairy milk. Baking powder combined with vinegar is a tried-and-true egg substitute that helps to bind ingredients and make cakes rise. As a bonus, when you use vegan options instead of raw eggs in recipes, you can sneak a bite of cookie dough or lick the spoon without fear of salmonella poisoning! Ready to get started? Save a copy of PETA’s Ultimate Vegan Baking Cheat Sheet and begin baking with compassion:
Being a vegan cook means having a lot of tricks up your sleeve. Sure, it’s easy to cook when you can use any ingredient that exists but having to substitute for so many basic ingredients takes creativity and imagination. Luckily, vegans tend to be both those things as well as resourceful. We don’t shy away from a recipe simply because it’s filled with things like milk, butter, and eggs. No, we accept the challenge and we find new ways to make our plant-based recipes even better than the originals.
Whether you are a seasoned chef or just need to be able to have vegan sour cream in a pinch, there are some hacks that are indispensable for vegan cooking. Once you know these tidbits, you will feel confident in knowing there is no recipe you cannot make.
2. Subsituting non-milk in recipes is easy — just keep proportions the same, and make sure to use the right kind.
4. If you don’t have chia, here’s a handy guide to egg replacements, most of which use more commonplace ingredients.
6. A weird, but genius and amazingly simple cake hack: Buy “accidentally vegan” cake mix, and replace eggs with soda. It’s a miracle.
For some variations, check out Peta’s round-up.
8. You can still use poultry seasoning to make a no-chicken broth.
For poultry seasoning, you’re looking for spice mixes you’d use to season chicken, which are generally vegan. McCormick makes one with a blend of paprika, onion, and garlic. Get the recipe at My Vegan Cookbook.
10. Yup! Crescents are also vegan. But you don’t have to make dinner rolls — turn them into vegan cinnamon buns.
Get the recipe at Happiest Meals.
17. When making almond milk, don’t discard the pulp! You can dry it out and use it as almond flour.
Norway has become the first country in the world to commit to zero deforestation.
The Norwegian parliament pledged the government’s public procurement policy will become deforestation-free after a committee of MPs recommended imposing regulations to ensure the state did “not contribute to deforestation of the rainforest”.
The Bank of England has said it is looking to make the new £5 note vegan-friendly following a backlash over the use of animal fat in the new cash.
More than 114,000 people have signed a petition, outraged at the use of animal products in the new note.
I almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it’s omnivore friendliness. This tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl.
Serves: 8 or more
- 14-ounce package firm tofu, drained
- 1/2 cup raw cashews
- 1/4 cup lemon juice
- 2 cloves garlic
- 2 tablespoons vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 cup nutritional yeast
- 6 ounces baby spinach
- 1 small onion, chopped
- 2 teaspoons olive oil
- 1 pound mushrooms, chopped
- 1 package no-cook lasagna noodles (I used gluten-free brown rice noodles)
- 28-ounce can tomato sauce (or you can make your own, of course)
- 1 cup Daiya mozzarella-style cheese (or more, to your liking)
Preheat oven to 350 degrees F.
In a food processor, blend together the tofu, cashews, lemon juice, garlic, broth, basil, salt, and nutritional yeast. Process until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is too thick. Add the spinach and pulse until it’s mixed in.
Sauté the onion in the olive oil until translucent. Add the mushrooms and a pinch of salt and cook until they’re soft.
Spoon a quarter of the tomato sauce over the bottom of a casserole dish. Layer a third of the noodles over the sauce. Spoon another quarter of the tomato sauce over the noodles, followed by half the ricotta and half of the mushrooms. Cover with a third of the noodles.
Then spread another quarter of the tomato sauce over the noodles, followed by the rest of the ricotta and mushrooms. Cover with the rest of the noodles and spread the rest of the sauce over the top. Cover with foil and cook for 30 minutes. Remove the foil and sprinkle the Daiya cheese over the top. Bake for another 15 minutes.