Vegan Dinner Hacks
Central to this dinner hack is using good bottled Thai peanut satay sauce which ideally will contain all the exotic ingredients that would be a pain to find and use individually — tamarind sauce, lemongrass, red chili, and more. Some peanut satay sauce brands include A Taste of Thai, and Thai Kitchen; look for them in your supermarket’s Asian foods section.
To complete this easy meal, add readymade vegetable dumplings (or alternatively, spring rolls) and pre-grated carrots dressed in sesame-ginger dressing. more→
One of the annoying things we’ve noticed about bowl recipes in cookbooks and around the web is how complicated they’ve become. Something that started out as a super-simple way to enjoy variety in a meal has gone kind of crazy — sometimes 3 to 4 sauces have to be made with a plethora of spices, along with a myriad of ingredients that have to be prepped just so.
It’s almost a minimalist bowl recipe these days that has “only” 15 ingredients, and we counted up a bunch that have in the neighbor hood of 30 ingredients! And the concept behind this is supposed to be simple, one-bowl meals? We don’t think so. And we’re here to prove that it doesn’t have to be that way. more→
When this delectable BBQ tempeh salad is the centerpiece of a meal, the notion of salad as rabbit food is turned on its head. As a light meal, it can stand on its own. Or, if you want to add a little something yummy on the side, organic sweet potato fries (readymade, if you’re as much into meal hacking as we are. If you’re a bit more ambitious, of course you can make your own fresh sweet potato fries. Or baked sweet potatoes just as they are — it’s all good.
There’s something so nice about the contrast of BBQ flavors (provided by the tempeh cooked in a good-quality barbecue sauce) and a creamy dressing. Vegan ranch isn’t always easy to find, so you can make your own; use vegan mayo and a little lemon juice; or the alternatives suggested, French or a tahini-based dressing, both of which are easy find in natural vegan versions. If you’d like a more formal recipe for the salad, see BBQ Tempeh Salad with Vegan Ranch Dressing. more→
When you see recipes and photos for (vegan) BBQ, are you bummed out that you don’t have a grill? To be honest, I’ve had various grills over the years, but I’m just too lazy to use them. Even an electric grill is too much godforsaken work to clean up afterwards. No worries — BBQ tofu is an easy hack to do right on the stovetop.
So these grills have gotten stashed and forgotten, or simply died from neglect. But still — there’s that delicious barbecue flavor. What to do? Fortunately, a bottle of good barbecue sauce does the trick, applied to a welcoming surface with heat on the stovetop or in the oven.
For the slightly less lazy, consider our Quick Vegan Barbecue Sauce. OK, you’ve gotta get the individual ingredients, but once they’re all on hand, it takes minutes to make and rivals any prepared sauce. more→
Prepared polenta offers great ways to add variety to the dinner repertoire. One of our long-time faves is pan-grilled polenta topped with a simple combination of black beans and spinach. In addition to being the main dish of a light yet satisfying dinner, this can also be a hearty warm appetizer.
There are a number of brands that offer tube polenta. You might find it in the Italian foods section of well-stocked supermarkets; near the flour products or gluten-free section of natural foods stores, and some Italian specialty markets. This kind of polenta is made only of cornmeal; some have a few herbs like basil to add a little flavor, but even unembellished it’s surprisingly tasty. If you like using it, you’ll love 8 Ways to Use Tube Polenta. more→
What’s not to love about peanut noodles? And now, with flavorful Thai peanut satay sauce available almost everywhere, there’s more to love about them than ever. This delicious Asian-style dinner is made in a flash thanks to great shortcuts like the sauce, as well as pre-cut broccoli slaw and veggie spring rolls that come from your natural food store’s (or supermarket aisle’s) frozen foods section.
Even with all these healthy shortcuts, this meal is more economical than what the take-out equivalent would cost. And it’s off the scales as far as yumminess, and the kind of meal we love most — easy enough for weeknights, impressive enough for company. more→
If it’s summer, chances are that company will be coming at some point, and that you’ll have to gather your resources and brain cells to make a last minute-meal. Whether it’s the in-laws or friends you haven’t seen in forever, you’ll want that meal to be a crowd-pleaser, designed to impressed.
The dilemma is that it is summer, after all, and you don’t want to spend hours in the kitchen. A vegan antipasto platter can be the answer to your warm-weather entertaining quandaries. Served with fresh bread and pesto, it can make an almost instant lunch for four to six. Add a big pot of spaghetti or linguini with good store-bought sauce, and it becomes a fantastic dinner. more→
What could be better than a comforting casserole at the end of a long, busy day? A comforting casserole that takes almost not time to prepare, like our Baked Polenta Casserole with Zucchini and Spinach, that’s what! And while it’s in the oven, all you need to do is kick back, because bagged fresh broccoli slaw and fresh bread complete a full dinner with no extra work.
The casserole is made up of layers of prepared polenta, the kind that comes in a tube, zucchini, and baby spinach. It’s smothered in marinara sauce and topped with melty vegan cheese, resulting in a crowd-pleasing, family-friendly main dish. Lots of casseroles need prep of the various components, but this one requires only minimal hands-on time. Use a really flavorful prepared marinara— roasted tomato, garlic, mushroom, or chunky vegetable. more→
When you have a delicious, nourishing (and quick) dish like Salsa Verde Quinoa Pilaf as the centerpiece of a dinner plate, the rest of the meal comes together quickly. Here, we’ve completed the veg-centric meal with a late spring flavor, though it can be enjoyed almost any time of year.
Asparagus used to be a sign of spring; and though it’s a little less special now that it’s available nearly throughout the year, we won’t complain; it’s a veggie that doesn’t need chopping or prep (other than a little trim off the bottom), and that’s always a good thing. more→
This quinoa bowl recipe is quick, colorful, and an easy way to get your plant-powered protein in a one-dish meal. And while it looks like there’s a bit of prep involved, that’s not the case at all! The only cutting involved is the bell pepper. If you’re really slothful, well-stocked supermarkets sell cut bell pepper. But really, you can do this.
Grating carrots isn’t much fun, though, so we’ll use pre-grated, which are easy to find. The edamame and cashews add even more heft to quinoa’s already impressive protein profile. The only task you’ve got is to arrange the toppings artfully over cooked quinoa, then pass around the flavorful dressing. more→
Chinese-Style Cauliflower Fried Rice served with Simple Sweet and Savory Sautéed Tofu makes a tasty vegan dinner menu, filled with healthy shortcuts.Those of you who follow Vegan Food Hacks know that we’re big fans of cauliflower “rice.” So many of you liked the cauliflower fried rice recipe we shared recently that we decided to build a meal around it.
What this meal needs is a tasty protein dish, and for that we suggest a simple sweet and savory sautéed tofu preparation. You can substitute tempeh or seitan for this as well. Our dishes are nothing if not flexible. more→
I’ve always wanted to try making vegan Philly cheesesteak, but something always stopped me. The problem has been that most of the recipes I’ve looked at use seitan in place of you-know-what. And while otherwise I have no quibble with seitan, it just seems like pure gluten served on bread is redundant.
Occasionally, a recipe will swap in portobello mushrooms, which do have that meaty umami thing going on. But for me, this would make it a portobello mushroom sandwich. While undeniably tasty, not exactly what I’d call the ideal vegan cheesesteak. more→