Tofu, Tempeh, and Seitan
This unusual salad combines edamame (fresh green soybeans) with baked tofu and crisp, finely bell pepper and zucchini. It goes well with Asian-style rice or noodle dishes (hot or cold), and can also be served on a bed of greens, in lettuce cups, or stuffed into raw bell peppers for a nice touch. Photos by Evan Atlas.
This supremely nourishing trio of ingredients — tempeh, kale, and sweet potatoes — are the basis of a quick, colorful, and comforting meal. It’s an adaptable dish, too—don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It’s great with chard in place of kale, as well. Great served with any of the slaw recipes on this site. Photos by Evan Atlas. more→
This Thai-style presentation of steamed fresh green vegetables offers a nice change of pace from the usual stir-fries. What makes this dish great is a rich and delectable peanut sauce. Served over hot cooked rice, just add a platter of cherry tomatoes and carrot sticks to complete the meal. Photos by Hannah Kaminsky.
This simple seitan stir-fry is great choice for hearty appetites, and a warming dish for nippy evenings. Lots of red onion adds great flavor, and the mushrooms bolster the “meaty” quality of the seitan. Photos by Evan Atlas. more→
If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans. Adapted from Vegan Express. Photos by Hannah Kaminsky. more→
Spicy bits of vegan sausage lend an authentic flair to this simple vegan take on Jambalaya, a Creole-Cajun classic. Serve with any type of coleslaw and fresh corn bread for a hearty, satisfying dinner. Photos by Evan Atlas. more→
Kale, tofu, and peanut butter join forces to create a tasty, nutrition-packed dish. Serve with brown rice or quinoa and a colorful salad for a great weeknight meal. Recipe and photos from Eat to Live Cookbook* by Joel Fuhrman, M.D. © 2013 HarperOne; reprinted by permission. more→
Here’s a hearty dish of potatoes and vegan sausage, highlighting calcium-rich collard greens. It’s so hardy, that all you need is a simple salad or slaw to complete the meal. Photos by Evan Atlas. more→
Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. It’s a lovely main dish option for a vegan Thanksgiving table, though you can make it any time you crave something hearty and warming. Cranberry-Orange Sauce is a perfect accompaniment. Contributed by Leslie Cerier, from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking*. Photos by Hannah Kaminsky.
Here is a kinder, gentler version of gyros, the Greek meat-on-a-pita classic. Seitan makes a superb stand-in, and the shortcut creamy cucumber dressing gives the entire enterprise a refreshing zip. For heartier appetites, a serving would be 2 gyros; one is filling enough for moderate appetites or when other dishes are to be served. Recipe adapted from Vegan Express. Photos by Lori Maffei. more→
Savory, slightly sweet, and as spicy as you choose to make them, these delightfully flavored strips of tofu or tempeh are delicious in wraps and sandwiches. Or, just enjoy them on their own to bolster the protein content of meals. If you’d like to use both tofu and tempeh, as shown in the photo, double the amount of marinade. Cook each kind of protein separately, then arrange on a plate to serve.
Even those who aren’t quite sold on tempeh will be enticed by this delectable, veggie-filled curry. Cauliflower, potatoes, plenty of spices, and tasty cashews add up to a colorful and warming stew. Photos by Evan Atlas.