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Special Occasions and Entertaining

Greek-Flavored Pasta Salad

Greek flavored pasta salad

This recipe uses pasta in place of the customary lettuce in a Greek salad. Mixed with veggies, this makes a substantial and lively main dish for warm-weather meals, as well as a great vegan potluck dish for summer gatherings. Take along some extra vinaigrette to moisten the salad if it is to stand for a substantial amount of time. Leftovers are great to pack into containers for the next day’s lunch. Photos by Evan Atlas. Continue Reading…

Southwestern Tofu Scramble (Migas)

Southwestern Tofu Scramble (Migas)

This tasty dish, brimming with lively southwestern flavors, is a vegan version of a traditional southwestern egg dish. It’s known as migas, a word that literally means “crumbs” in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; our vegan version replaces eggs with tofu. Serve this dish for a leisurely weekend brunch or as an easy dinner. Round out your meal with a colorful salad and simple bean dish like Refried Pinto Beans or Garlicky Skillet Black Beans. Photos by Evan Atlas. Continue Reading…

Vegan Sephardic Date Haroset (Passover)

Sephardic Date Harose

Haroset (also spelled charoset) is an intrinsic component of the Passover plate. Sephardic haroset is made in various ways, but usually contains dates. Traditionally, haroset is a vegan-friendly condiment made from fruit, nuts, and wine. It symbolizes the mortar used by the Jewish slaves to build ancient Egyptian cities. You can read more about traditional Passover fare here.

This recipe makes about 2 cups, which goes a long way at your Passover table. Photos by Evan Atlas. Continue Reading…

Insanely Easy Vegan French Toast

Easy vegan french toast recipe

You don’t need a lot of bells and whistles for a fantastic yet Insanely Easy Vegan French Toast recipe. It’s all about the golden-brown surface, cinnamon, and syrup. A nice amount of fruit or fruit salad is always a plus, too. I prefer garbanzo (chickpea) flour, as it yields an nice golden color, and since it’s made of bean, is a nice foil to the bread. Continue Reading…

Creamy Veggnog (Vegan Eggnog)

vegan nog recipe

Eggnog is the official beverage of December. It’s rare to encounter it any other time, and it truly is Christmas spirit in a cup.  We were so pleased when we whipped up this vegan eggnog recipe and created an egg-free version to sip with some spiced rum or on its own. Extra nutmeg is always welcome! Recipe and photo contributed by Samantha Shorkey, from The Vegan Project. To order What to Feed that Effing Vegan: The Holiday Edition, VegKitchen readers can get this instantly downloadable pdf e-book for just $5 (regularly $7) by entering coupon code: thateffingvegkitchen. This e-book includes 20+ delicious recipes to create a full course holiday dinner plus appetizers, brunch, cocktails, and desserts—along with many gluten-free options! Continue Reading…

Cranberry Spaghetti Squash

Cranberry-Stuffed Spaghetti Squash

Served in its shell, this simple recipe for Cranberry Spaghetti Squash makes a dramatic presentation as part of a winter meal. It’s festive enough to serve as a holiday side dish at the Thanksgiving or Christmas table as well. For more servings, simply double the recipe. Photos by Evan Atlas.

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Vegan Thanksgiving Torte

Thanksgiving Torte recipe by Zel Allen

This Vegan Thanksgiving Torte combines all your favorite Thanksgiving varieties of classic textures and savory flavors which come from its combination of wild rice, mushrooms, nuts, and sage. This recipe makes a hearty main dish when served with a robust Mushroom Sauce (recipe below) and goes well with all the typical Thanksgiving side dishes like cranberry sauce, sweet potatoes, chestnut stuffing, and veggie combinations. Continue Reading…

Maple-Sriracha Brussels Sprouts with Cranberry Wild Rice

Maple-Sriracha Roasted Brussels Sproouts2 randy clemens

While I wish I could take all the credit for the unique blend of flavors here, the inspiration for these Maple-Sriracha Brussels Sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée.

Recipe and photo reprinted by permission from The Veggie-Lover’s Sriracha Cookbook ©2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc.
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Vegan recipes by VegKitchen