It doesn’t get much better than gathering with good friends on a crisp, fall morning, all bundled in your favorite team’s colors, preparing to cheer on the best players in the league. That is, unless you could somehow combine your love of football with your vegan diet.
Typical tailgate parties conjure up visions of grilling meat, dairy-laden dips and egg-based sweet treats that leave very few options for the true vegan. Vegans are accustomed to making do with the odd carrot stick or packing their own snacks at parties, but that doesn’t have to be the case. Luckily, you don’t have to throw out every tailgating guide to create a vegan tailgater’s dream. more→
Fajita dinners are so much fun that those you’ve made dinner for will hardly notice that for the most part, they’re actually making their own meal, right at the table. This festive meal makes very little work for the cook, and everyone can tailor their fajitas to their own tastes. For a bigger meal, serve with a simple side of brown rice or quinoa. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas, ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. more→
Your own homemade chunky applesauce is the key to this flavorful cake. That way, the cake is just as much (if not more) about the fruit than the batter. It’s a healthy cake to snack on and to add to portable lunches, as well as to serve to fall and winter company. Photos by Evan Atlas. more→
If you’d like some protein in your guacamole and chips, blending the prime ingredient — avocado — with edamame (fresh green soybeans) is a great way to do so. If you don’t care for soy products, you can substitute baby lima beans or even green peas. Make the dip smooth or chunky, as you prefer. Photos by Evan Atlas. more→
Similar to the delectable appetizer often found on Japanese restaurant menus, this pan-sautéed teriyaki eggplant couldn’t be easier to make. For heartier appetites, allow more than just one mini eggplant per serving, as this has an addictive flavor and goes down easy! Serve as an appetizer or side dish. Photos by Evan Atlas.
Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls. From Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes or Less.* Recipe ©2015 by Robin Robertson; photo by Annie Oliverio. Reprinted by permission of Vegan Heritage Press LLC.
Pappardelle are flat noodles about one inch wide that are usually served with rich creamy sauces and gravies. In this dish, thinly sliced zucchini stand in for the pasta. Look for young zucchini for the best results. Recipe and photo from The Almond Milk Cookbook* by Alan Roettinger, @2015 The Book Publishing Company. Reprinted by permission.
Here’s a colorful Southwestern-style salad that’s made even more enticing by serving in its own tortilla bowl. It’s a bit awkward to pick the whole thing up, so it’s best to cut or tear pieces off as you eat it. Double the recipe for more servings; these are substantial main dish-sized portions. Photos by Evan Atlas.