This luscious Buffalo tempeh salad offers up the contrast of spicy tempeh and cool creamy vegan ranch dressing on a crisp salad. If you’re sensitive to tempeh’s fermented taste, steam the cubes before marinating to tone it down. Steaming will also help the tempeh soak up more of the marinade. Recipe and photos by Dianne Wenz of Dianne’s Vegan Kitchen, reprinted by permission. more→
Despite being part Irish, my family never really did anything to celebrate St. Patty’s day while growing up. There was no Irish soda bread, no corned beef and cabbage, no colcannon. Since it’s turned into a bit of a foodie holiday, I wanted to make something to celebrate my Irish heritage a few years ago, but there were no family recipes to veganize.
I came across an interesting dish in an issue of Better Homes and Gardens, and it seemed perfect for converting. This cabbage casserole has become a St. Patrick’s Day favorite in my house, but of course, it’s perfect for dinner any day of the year. more→
Chia seed pudding has become a popular dessert and breakfast option in the last few years. With the versatility of chia seeds, the wide selection of non-dairy milks on the market, and the hundreds of possible variations of this treat, there’s no end to the flavors that you can experiment with. Here we have gotten together some of our favorite chia seed pudding recipes for you to try. And, make sure to learn more about the nutrition benefits of this small but mighty seed in Chia Seeds: Frequently Asked Questions. more→
This curried potato salad is a luscious combination of potatoes, lentils, and tomatoes — an offbeat change-of-pace from the standard varieties, and gets a nice protein boost from the lentils. It’s hearty enough to serve as a summer main dish with fresh corn on the cob. Add a cold summer soup for a larger meal. Photos by Hannah Kaminksy. more→
Chimichangas, called chivichangas in Mexico, are basically deep-fried burritos. These Northern Mexico Chimichangas are little decadent, but wonderful as an occasional treat. They epitomize the mingling of the American-Mexican border culture by their use of flour tortillas mixed with a filling suffused with adobo. You can find these in Tucson as easily as on the Sonoran side of Nogales. (from Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas, copyright © 2016 by Jason Wyrick. Reprinted by permission Vegan Heritage Press. more→
At last, a satisfying vegan clam chowder! Manhattan clam chowder is the red, tomato-based soup found on diner menus all over the city. Mushrooms bring the perfect texture and flavor to this vegan “glam” chowder, a version of the iconic New York City soup. Nori and Old Bay Seasoning cleverly replace the seafood flavors. From NYC Vegan: Iconic Recipes for a Taste of the Big Apple, copyright © 2017 by Michael Suchman and Ethan Ciment. Photos by Jackie Sobon. Used by permission. more→
Here’s a healthy homemade vegan cream of tomato soup that will remind you of the kind that you might have had from a can when you were a kid — but this one is so much better! This easy and comforting soup is ready for you to enjoy within a half hour, and it’s delicious served with vegan grilled cheese sandwiches. Recipe and photos from The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table by Del Sroufe © 2017, BenBella Books, Reprinted by permission. more→
Tofu and potato hash browns is a simple, comforting skillet dish that’s just as good for dinner as it is for brunch. Have potatoes cooked ahead of time, and this easy and tasty dish will have your family or guests eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave or cook the potatoes the night before for a head start. Great accompaniments include orange wedges and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook. more→
Vegan casseroles are always comforting, and it’s nice to know that they’re also good for you, not starchy and heavy like the old-fashioned kind. Choose from these vegan casserole recipes whenever you need a hearty dose of comfort food without the guilt!
Creamy Pasta and Butternut Squash Casserole (at top) will remind you of macaroni and cheese. There’s no cheese here, just a delectable combo of smooth butternut squash, nutritional yeast, and silken tofu. The crowning touch is plenty of roasted butternut dice to top it off. more→
This easy baked polenta casserole uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. Smothered in marinara sauce and topped with melty vegan cheese, it’s almost so embarrassingly easy to make, but such a crowd-pleaser. Use a really flavorful prepared marinara—roasted tomato, garlic, mushroom, or chunky vegetable. Adapted from Vegan Express by Nava Atlas. more→
Everyone needs a good chickpea salad recipe in their repertoire! Here are VegKitchen’s favorite chickpea salads and spreads. They’re quick, tasty, high in protein, and so easy to make. Chickpea and Kale Sandwich Spread or Salad (shown above) makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-face.
Sorghum is one more healthful, hearty ancient grain that’s making a big comeback, like what happened with quinoa, farro, and einkorn. Because of sorghum’s small size, mild flavor, and interesting texture, it’s a perfect grain for a warm cereal. This sorghum breakfast bowl is sure to please.
Despite its incredibly good-for-you nutrition profile, sorghum is a bit on the bland side, so boosting it with tasty ingredients is a must! In this breakfast bowl, we cooked it up the already cooked grain in some vanilla almond milk, and topped it with fruit, granola, and coconut yogurt. In all, a fantastic way to start the day! more→