Tofu, Tempeh, and Seitan
This Tempeh Tamale Pie recipe is a vegan adaptation of the traditional Mexican dish. Serve with warm flour tortillas and a big, colorful salad. Contributed by Dianne Wenz, from VeggieGirl. Read More→
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Sometimes I get unexplainable cravings for a spicy stir-fry. The last time the hankering hit, I checked the fridge to find I had a tub of tofu and plethora of broccoli, so Kung Pao Tofu happened. This recipe is based on a Kung Pao Vegetable dish I posted a few years ago. Contributed by Dianne Wenz, from VeggieGirl. Read More→
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I live in such a large vegan bubble, that I sometimes forget that there are still meat eaters out there in the world. I’m painfully reminded of the fact when I flip through a “mainstream” magazine and see recipes for all sorts of meaty dishes. Most of the recipes seem pretty gross to me, but every once in a while a dish will stand out as something that would taste really good if it was veganized. This Thai Coconut Tempeh dish was adapted from a chicken recipe in this month’s issue of Martha Stewart Magazine. I was lured in by the words “coconut” and “pineapple”, and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and I served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz, from VeggieGirl. Read More→
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Here’s a colorful, veggie-filled tofu scramble that you can enjoy at any meal of the day. You can vary the veggies here according to mood and season. Replace spinach with arugula, kale or chard; substitute zucchini or cauliflower for the broccoli. Sliced mushrooms are always a good addition to scrambles, as well. Serve with fresh fruit and bread for a simple brunch or even an easy dinner. For a heartier meal, add a simple potato dish or baked sweet potato. Read More→
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Once you have your sweet potatoes ready, this delicious and unusual curried combo made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers.
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This delicious seitan dish was created by Dilip Barman, head of the Triangle Vegetarian Society in North Carolina, and host of the largest annual vegan Thanksgiving feast in the USA with over 800 attendees. For more information, see www.trianglevegsociety.org and www.dilipdinner.blogspot.com. Photographs by Linda Long from Virgin Vegan: The Meatless Guide to Pleasing Your Palate by Linda Long, reprint permission by Gibbs Smith Publisher, 2013.
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This was inspired by one of my favorite dishes offered by Veggie Heaven in Teaneck, New Jersey, an all-vegan Chinese-style eatery. It’s quite unlike their signature mock meat dishes, and really, quite unlike anything I have ever eaten in an Asian restaurant.
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I love this salad with mango, but since it’s not always available, pineapple is a good alternative.
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