Category Archives: Recipes
When the cold weather strikes, there’s little else like a comforting bowl of hot and hearty soup to warm the bones and the soul. Below we’ve gathered 12 recipes for nutritious and delicious vegan soups, all created for the slow cooker to save valuable time and make your home smell amazing! Whether your family likes their soup chunky, creamy, spicy or fresh flavored, there’s sure to be a new household favorite below to tide you over the long winter months. Enjoy!
If you’re considering cutting animal products out of your diet, whether for a week, a month, or indefinitely, you’re probably thinking primarily about what you’re going to substitute for meat, eggs, and dairy in the three square meals you eat each day. What you eat between those meals? Maybe that hasn’t been as much of a priority. But if you usually rely on snacks to span a long stretch between breakfast and lunch, or for a quick jolt of energy during the early-afternoon slump, you should absolutely plan on incorporating them into your vegan diet as well. There are plenty of options that require little to no prep—dried fruit, nuts and nut butters, and avocado on toast are all essentials in our book. But, to keep your snacks well balanced and your taste buds on board with this new approach to eating, it’s worthwhile to try out some more involved dishes. Make the most of your cooking time by preparing big-batch items that you can eat several times—a fresh, herb-heavy tabbouleh salad, for instance, or a homemade Israeli-style hummus that’s smoother, creamier, and more flavorful than store-bought. And make sure you have some slightly junkier snacks in your vegan repertoire, too, like Buffalo-style deep-fried cauliflower or loaded “queso” dip—because, while some non-vegetarians may think vegans are all my-body-is-a-temple ascetic types, most vegans themselves will tell you that they like gooey, melty, fried, and/or dippable munchies as much as the next person. Read on for a collection of 10 snacks to suit almost any mood or craving, both healthy and not-so-healthy, all of them 100% vegan.
EASY VEGAN CRISPY TOFU SPRING ROLLS WITH PEANUT-TAMARIND DIPPING SAUCE
Crispy and fried is one of the most universally pleasing ways to prepare tofu. In a dish that’s perfect for a DIY dinner night with family or friends, we stuff golden fried tofu into store-bought spring roll wrappers, along with fresh pea shoots, julienned carrots, and herbs, crunchy toasted peanuts, and hot chilies. The dipping sauce is more than half the fun, though—ours is a blend of peanuts, tamarind concentrate, and curry paste (the stuff from a jar works just fine for this simple dip).
CRISPY BÁNH MÌ SPRING ROLLS WITH CREAMY CHILI MAYO
For these traditional deep-fried spring rolls, we take inspiration from Vietnamese bánh mì, filling the wrappers with pickled carrots and daikon radish, cucumber, jalapeño, and cilantro. Tofu or shiitakes would be great additions, too, if you like. Again, the dipping sauce here—a spicy mayo that we make by mixing vegan mayo with chili sauce like sambal oelek or Sriracha—is clutch. We’ve got a couple of recipes for homemade vegan mayonnaise, plus recommended brands if you want to buy it already prepared.
CRISPY BUFFALO FRIED CAULIFLOWER
Most of the deliciousness of Buffalo chicken resides in the fry, the seasoning, and the sauce. If you’re in the market for a vegan alternative, ditch the chicken and replace it with cauliflower, deep-frying it just as you would chicken wings. With a Korean-style batter of cornstarch, flour, water, and vodka, the cauliflower ends up super crisp. For the sauce, we mix a little of the fry oil with hot sauce instead of using butter.
KOREAN FRIED CAULIFLOWER
The Korean-style batter we use for Buffalo cauliflower lends itself to other flavor profiles, too. To make a Korean version, we add sesame seeds to it, plus unsweetened coconut flakes for added surface area (more surface area = more crunch). As soon as the florets come out of the oil, they’re tossed with a sweet soy sauce or sweet-and-spicy chili sauce.
THAI COCONUT RED CURRY POTATO CHIPS
Are homemade potato chips really worth the effort, considering the myriad brands and flavors in stores? Unquestionably yes. At home, you can get them shatteringly crisp, and your available chip flavors are limited only by your imagination. Here, we use a Thai-inspired mixture of pulverized coconut flakes, makrut lime leaves, chili powder, and lemongrass, among other ingredients, to produce a set of flavors that are both intense and intensely contrasting.
BEAN-STUFFED DEEP-FRIED JALAPEÑOS WITH SALSA ROJA
Jalapeño poppers are wonderful when you want a crispy-outside, creamy-inside treat, but they don’t exactly scream “vegan-friendly.” This alternative version stuffs the peppers with vegan refried beans mixed with chopped green chilies and cilantro, so you get that same delightful contrast, though with a different flavor.
SMOKY POTATO AND CAPER EMPANADAS WITH CILANTRO SAUCE
Making the dough for these flaky empanadas does take a bit of time, so, if you’re squeezed, you should feel free to use a good frozen vegan pie crust if you can find it, and even spring roll wrappers would work in a pinch. We stuff them with hearty potato and briny capers, seasoned with chipotle and Madras curry powder —an unusual yet delicious flavor combination. A spicy cilantro chutney makes for a wonderful complement to the crispy pastries.
FRIED PLANTAINS WITH BLACK BEANS, ROASTED POBLANOS, AVOCADO, AND PICKLED RED ONION
Patacones are Colombian fried green plantains, and, like the best French fries, they’re double-fried—once in low-temperature oil before being smashed into flat disks, then again at a higher temperature. The shape is perfect for loading up with toppings, like the black beans, roasted peppers, avocado, and vinegary pickled red onion we use here.
PAN CON TOMATE (SPANISH-STYLE GRILLED BREAD WITH TOMATO)
No joke: This Catalan tapa comes together in about as much time as it will take you to read this paragraph. Because it’s so simple, though, using the best ingredients you can find is crucial. Start by drizzling crunchy ciabatta slices with good olive oil and toasting them, then rub them with garlic once they’re crisp. Spoon on a pulp of ripe summer tomatoes, and finish with more olive oil and flaky salt. It couldn’t be simpler or more satisfying.
SPANISH-STYLE BLISTERED PADRÓN PEPPERS (PIMIENTOS DE PADRÓN)
Blistered Padrón peppers are a tasty snack with an exciting element of unpredictability: While most Padróns are as mild as green bell pepper, about one in 10 is wickedly spicy. Preparing them is a snap—just heat canola oil in a cast iron skillet until it’s smoking, char the peppers, then take them off the heat and drizzle them with high-quality olive oil.
1. flax egg (2 tablespoons water plus 1 tablespoon flaxseed meal)
2. Cups gluten-free rolled oats
3. Teaspoon aluminum-free baking powder
4. 1/3 Cup sugar, such as Truvia, or 1/3 cup coconut sugar
5. 1 Teaspoon cinnamon powder
6. 1/2 Teaspoon nutmeg powder
7. 2-3 Tablespoons coconut oil, melted
8. 1 Teaspoon vanilla extract
9. 2 Cups almond milk
10. 1 apple, thinly sliced
11. 1 Cup blueberries
12. 1/3 Cup pecans
Preheat oven to 375 degrees F. In a small bowl, combine the ingredients for the flax egg and let it sit for 5-10 minutes or until thickened.
In a large bowl combine the rolled oats, baking powder, sugar, cinnamon, and nutmeg. In another bowl, whisk the coconut oil, vanilla, milk, and flax egg. Add the oat mixture to a 9-inch round baking dish.
Pour the milk mixture over the oats. Place the apple in the middle over the oat mixture and scatter the blueberries and pecans.
Bake for 35-40 minutes until the top is golden and the oats have set. I placed mine under the broiler for an extra 3-5 minutes.
Stop whatever you’re doing and pay attention, because it’s time to look at food. Not just any food, but some of the best food that you will ever feast your eyes on. That’s right — ever, because when it comes to delicious food, One Green Planet knows what’s up. From hearty comfort food to side dishes, we’ve got recipes that will tantalize your taste buds. They might even render you unable to stop staring at your laptop/phone/device of choice, like a modern-day Narcissus … only switch out the part about except being enraptured by your own reflection with food porn. It also just so happens to be World Vegan Month, so what better way to celebrate it than with some seriously awesome and drool-worthy recipes?
The idea of mac and cheese without the cheese is hard to wrap your head around. The cheese is pretty much the whole point of the dish, or so most people think. And then, with one bite of vegan mac and cheese, the need for dairy goes out the window. Vegans know how to make really great cheese substitutes ― a taste of vegan “parm” is proof of that. And when it comes to mac and cheese, they don’t disappoint. It is some truly delicious stuff. It’s creamy, it’s hearty and it even tastes cheese-y.
- For the chocolate bottom layer
- Enjoy Life dark chocolate chips – 1 cup
- Extra virgin coconut oil – 3 tbsp
- Smooth cashew butter – 3 tbsp (any smooth nut butter you like will work)
- For the cashew-honey-vanilla layer
- Coconut oil – 3 tbsp
- Raw honey (or pure maple syrup for vegan) – 1 tbsp
- Smooth cashew butter – ¼ cup + 2 tbsp (again, any smooth nut butter is good!)
- Pure vanilla extract – 1 tsp
- In a small saucepan, melt the coconut oil and the chocolate chips over low heat and stir until melted and smooth
- Add the cashew butter and stir until smooth and creamy
- Fill your silicone heart mold (or cupcake liners) about halfway up for each cup. Put the chocolate in the freezer or refrigerator while you make the second layer.
In another small saucepan, melt the 2nd 3 tbsp of coconut oil and the honey together over very low heat while stirring. Add the cashew butter and stir until smooth. Remove from heat, and stir in the vanilla.
Take the mold or lined cupcake pan out of the freezer and carefully spoon a little bit of the cashew butter-honey mix into each heart over the chocolate. Take a toothpick and gently swirl the cashew layer into the chocolate (have fun with the designs!)
Put in the freezer until completely set, then remove from freezer. You should be able to easily pop each chocolate out from the mold or cupcake liners
Serve and enjoy! Store leftovers in the freezer or refrigerator to keep them solid. The chocolate layer will be hard and the cashew layer creamier.
Recipe from: paleorunningmomma.com
Eating vegan is like a work of art. It takes practice and imagination to cook up delicious vegan lunch ideas, desserts, and soups. Because vegan grub omits everything made with animal products, it’s essential to get clever with your cooking. That’s where this list comes in.
Who says vegans can’t have a good time at a BBQ? We’re here to help you think outside the typical veggie-burger-box with some yummy inspiration to help you grill it vegan-style all summer long. Now, pass the hummus.