Tofu, Tempeh, and Seitan
Kung Pao Tofu is a tasty recipe whose many iterations often require lots of steps and ingredients and sometimes even two different sauces. This version streamlines the process so that it can be on the table in less than half an hour. Serve on its own or over hot cooked rice or noodles. Photos by Evan Atlas. more→
This simple recipe is all about the sauce, which absorbs into the tofu to make it remarkably flavorful. Double the recipe if you’re feeding a hungrier group, as this makes 2 to 4 moderate servings. If you’d like, serve this over steamed broccoli. Store-bought vegetable sushi rolls add a “wow” factor to the meal. Recipe adapted from Plant Power. Photos by Hannah Kaminsky.
Combining brown rice, tofu, and peanuts in a simple main dish stir-fry, this is sure to become a mainstay in your repertoire if you enjoy these ingredients. Having the rice cooked ahead of time makes this a breeze. Photos by Evan Atlas. more→
I first made these delicious peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bell peppers satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper. Recipe from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission. Photos by David Kaplan.
Here’s a hearty pasta dish featuring a healthier, nondairy version of cream-filled Alfredo sauce. This dish also has some serious plant-based “beefiness” courtesy of seitan. Serve with plenty of green vegetables (like broccoli, greens, or green beans) and a simple salad for an any-night-of-the-week meal, or even as a company dish. Recipe 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.
Two high-protein foods (with lots more going for them nutritionally) — tempeh and walnuts — team up in a tasty taco filling that goes a long way. Use leftovers to boost protein and add texture to bean dishes and stews. Or you can freeze half of this filling for a future taco dinner. For a great meal, serve with Southwestern-Flavored Kale Salad. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (HarperOne, reprinted by permission). Photos by Hannah Kaminsky.
Green beans, tempeh, and bell peppers make for a tasty trio, especially when enveloped in a flavorful shiitake-miso gravy. To save time, or when fresh are out of season, use frozen organic baby green beans, available in most any natural foods store and many supermarkets. If available, do use fresh slender green beans, by all means, when they make their rare appearance at your local market. Photos by Evan Atlas.
This dish is bursting with crave-worthy Vietnamese flavors: lemongrass, lime, mint, ginger. I like to use homemade broth and infuse it with aromatics, but you can use bouillon, if you like. Just try not to make the base too strong; you want all the flavors to shine through. Mock duck is really just seitan, but if you’re familiar with those little cans of “mock duck” at the Asian grocery, feel free to use those! Recipe and photo from Vegan With a Vengeance: 10th Anniversary Edition* by Isa Chandra Moskowitz, ©2015. Published by Perseus Books, reprinted with permission. more→