recipes

Vegan Spicy Chipotle Crispy “Chicken” Sandwiches

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This recipe is inspired and modified from an incredible vegan “chicken” Caesar salad sandwich by Rabbit&Wolves. If you want another variation or spice isn’t your thing, I highly recommend you check out the original!

I realize these days the trend is all things ‘Nashville hot’ when it comes to sandwiches, burgers, and even more creative main courses (I saw someone post a photo of their “Nashville hot oysters”!). Supposedly the story is that a Nashville woman tried to murder her husband with the spiciest sandwich possible, thus Nashville hot was born. But as much as I love feeling my tongue on fire, sometimes I want a spice level that’s smokey and mellow, without losing the flavor and intensity. Enter chipotle, my go-to pepper for any smokey spicy meal. And I don’t think there’s a better way to enjoy chipotle peppers than in this crispy, crunchy, savory, creamy (from the avocado and chipotle mayo), sweet (from the caramelized onions) miracle of a sandwich. If you have been looking for a vegan hot sandwich to impress, or just get demolished, this is what you’ve been looking for.

For a version that feels slightly healthier, serve over a very lightly dressed spinach or kale salad instead of on a burger bun.

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Vegan Spicy Chipotle Crispy “Chicken” Sandwiches

Step aside Nashville Hot and enter chipotle and chorizo! These vegan sandwiches are crispy, crunchy, and spicy and will be your go-to when you're craving a chick'n burger.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American, Comfort, Mexican
Diet: Vegan
Keyword: burger, chickn, comfort, sandwiches, spicy
Servings: 4

Equipment

Ingredients

Chipotle Chick'n Patties

Chipotle Mayonaise

For Serving

  • 4 vegan burger buns
  • 1 avocado
  • 1/2 cup caramelized onions optional

Instructions

  • Preheat the oven to 425 degrees F and line a baking tray with parchment paper or a silicone baking mat.
  • Drain and rinse the chickpeas, and add them to a mixing bowl. Use a fork or a potato masher to mash them. You don't want any whole chickpeas left, but it's ok to still have some bigger pieces.
  • Add the wheat gluten, 1/3 of a cup of panko bread crumbs, 1 tbsp of the chorizo spice blend, and chipotle peppers and mix/mash until fully combined. Then add the olive oil and vegetable stock and stir until everything is fully combined.
  • Either in the bowl or on a cutting board, kneed the dough for 3-5 minutes, until it holds together very well and is getting a bit firm.
  • Divide the dough into 4 large or 8 small patties (or "chicken finger" shapes).
  • Add the remaining 2/3 cup of panko bread crumbs and 1 tbls of chorizo seasoning to a bowl and mix to combine. Then gently press the patties into the spiced bread crumbs, coating each side.
  • Place the coated patties on the baking tray, and bake for 30 minutes, flipping over after 15 minutes.
  • While the chick'n is cooking, prepare your toppings. Combine the vegan mayonnaise and chipotle peppers in a food processor and blend until completely combined. Taste for spice levels and add more pepper or mayo to your liking. Caramelize an onion if using (one yellow onion thinly sliced with 1 tbsp olive oil and 1 tsp salt over medium heat until completely soft and golden brown). Peel and slice the avocado, and toast the burger buns.
  • Once the patties are done, assemble the sandwiches layering the caramelized onions if using on the bottom bun, then the chipotle chick'n patty, then the sliced avocado. Top with a generous portion of the chipotle mayonnaise. Great served with roasted potatoes and a vinegary kale salad.
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recipes

Vegan Chocolate Cookies with White Chocolate Chips

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I’m still enjoying the last of the vegan white chocolate I got for my Valentine’s Day recipe and before I just finished them off by eating handfuls straight from the pantry, I decided to recreate one of my all-time childhood favorite cookies as a vegan version. This is a modification of a recipe from the Vegan Cookies Invade Your Cookie Jar cookbook by Isa Chandra Moskowitz (check out the rocky road cookie recipe for the inspiration here, although the tweaks below will give you a more chocolatey cookie flavor and of course these are filled with all white chocolate). Now instead of eating handfuls of vegan white chocolate chips, I’m eating handfuls of vegan chocolate cookies. Oops!

The recipe below makes 48-60 small cookies, a bit bigger than the size of your thumb and pointer finger touching. You can make the cookies larger if you want but since the white chocolate is so sweet these really do satisfy the sweet tooth in a smaller size. If you go for larger cookies, check after the recommended baking time. If the cookies are still doughy or wet to a gentle touch after 8 minutes, pop them back in the over for another 2 minutes or until they are just set. Of course, there’s nothing wrong with a gooey cookie!

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Vegan Chocolate Cookies with White Chocolate Chips

A vegan twist on a double-chocolate cookie with creamy vegan white chocolate chips and intense chocolate cookie dough!
Prep Time10 minutes
Cook Time8 minutes
Resting time5 minutes
Course: Dessert, Snack
Cuisine: sweets, vegan
Diet: Vegan
Keyword: chocolate, cookies, dessert
Servings: 48 small cookies

Equipment

Ingredients

  • 1/2 cup plant-based milk
  • 2 tbsp ground flaxseed
  • 1/2 cup vegetable oil
  • 1 1/4 cup sugar
  • 2 tsp vanilla extract
  • 2 tsp coffee or espresso
  • 1 1/2 cup flour
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Vegan white chocolate chips or roughly chopped

Instructions

  • Preheat the oven to 350 degrees F and prepare your baking trays, either lining them with the silicone mats or parchment paper.
  • Combine the flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl and whisk to fully combine.
  • Add the plant-based milk, flaxseed, oil, sugar, vanilla, and espresso to the bowl of your standing mixer (if using) or a separate bowl and mix to combine. Beat the wet ingredients on a low speed until the sugar is dissolved, about 3-5 minutes.
  • Slowly add in the dry ingredients, about 1/4 cup at a time, keeping the speed low. This will make a fairly wet dough. Don't overbeat it, just mix until there are no streaks of dry ingredients remaining.
  • Fold in the white chocolate chips.
  • Use the cookie scoop or about a tablespoon of batter per cookie to place 12 cookies per baking sheet, evenly spaced. Bake for 8 minutes then remove and let cool on the tray for another 5 minutes, then move to a wire rack to cool.
  • Cookies can be enjoyed immediately, stored in an airtight container for up to a week, or frozen for up to a month.
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Vegan Herby Polenta with Arugula Pesto and Roast Vegetables

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Whenever I remember polenta exists, I always feel badly I don’t cook with it more. The problem is it’s never as top of mind (or pantry) as rice or pasta, and when I’m thinking of healthy grains my mind goes straight to barely of quinoa so grits are really lost in the middle. But for whatever reason this week I had such a craving for polenta. Maybe because the weather has been so cold or maybe because I had a lot of leftover arugula pesto and a fridge full of tomatoes and herbs and somehow it just all came together.

This recipe is well suited to variations (don’t have boiler onions? Use large red onions very roughly chopped. Swap in mushrooms of your choice. Add winter root vegetables like turnips or parsnips. Swap the arugula for another leafy green. Use the herbs you have on hand.) but I recommend keeping the slow roasted tomatoes as they are the true stars!

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Vegan Herby Polenta with Arugula Pesto and Roast Vegetables

A warming, hearty winter dish that tastes as good as it looks. Vegan, gluten free, soy free, and delicious!
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegan
Servings: 4

Ingredients

For the Roast Vegetables

  • 14 oz cherry or grape tomatos
  • 12 oz cipollini or boiler onions
  • 1 lb shitake mushrooms
  • 4-6 cloves garlic
  • 2 tbsp olive oil
  • salt and pepper to taste

For the Pesto

  • 2 cup arugula or sub another leafy green of your choice. Spinach and kale work well.
  • 1/2 cup pine nuts
  • 2 cloves garlic
  • 1/3 cup olive oil
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice from about half a lemon – save the rest for serving
  • salt and pepper to taste

For the Herby Polenta

  • 3 1/2 cups water
  • 1/2 cup plant-based milk optional – you can replace this with water so you have 4 cups total boiling liquid but it will be less creamy without it.
  • 1 cup polenta also known as corn grits
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tbsp unsalted plant-based butter
  • 1/2 cup plant-based parmesan Violife and Whole Foods both carry a variety that work well
  • 1 1/2 tbsp nutritional yeast
  • 1 cup roughly chopped herbs Use what you have on hand. I used a combination of cilantro, parsley, and chives.
  • 1/2 lemon zest and juice to serve

Instructions

  • Preheat oven to 325 degrees F.
  • Peel the onions by trimming the top and dropping them in a pot of boiling water for 30 seconds. Remove from the water, rinse to cool, then peel the outer layer of skin. While the onions are cooling, you can wash and slice the mushrooms into thick slices, about the width of your thumb.
  • First, roast the vegetables. Place the tomatoes, whole peeled onions, mushrooms, and whole garlic cloves on a parchment lined baking tray and drizzle with the olive oil, salt, and pepper, and toss to evenly coat all the vegetables.
  • Place the vegetables in the oven for one hour. You want the tomatoes to be blistered and wrinkled but still hold some shape.
  • While the vegetables are roasting, make the arugula pesto by combining all of the pesto ingredients in a food processor and pulsing until completely combined. It will still have some texture but you shouldn't have unchopped pieces of greens or nuts.
  • When you have about 15-20 minutes left for the vegetables, you can start the polenta. Bring the water and plant milk to a low boil in a pot for which you have a lid then pour in the cup of polenta, stirring with a whisk as you do to avoid clumping. Add the baking soda and salt, and stir well. Cover the pot, turn the heat to the lowest setting, and let cook for 15 minutes, stirring every 5 to make sure the polenta doesn't stick.
  • After 15 minutes, add the plant butter, vegan parmesan, and nutritional yeast and stir until completely combined, another minute or two. Then remove the pot from the heat, and stir in the herbs.
  • Serve the dish by spooning a generous helping of polenta, then the pesto, then topped with the roast veggies. Add some lemon zest and a squeeze of lemon juice of the top to serve!
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Vegan Lemon Poppyseed Pancakes

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I’ve never met a vegan baked good I didn’t consider adding lemon and poppyseeds to. Lemon poppyseed cake? Of course, it’s a classic. Lemon poppyseed cookies? Unsurprisingly, also great. Lemon poppyseed pastries? Yes please! Lemon poppyseed ice cream? Haven’t found any yet but I bet it’s delicious. So on a chilly, foggy Sunday morning when I was craving something hearty and sweet for breakfast of course I was going to lemon poppyseed it up. I’ve been experimenting with a number of variations on vegan pancakes and since you can use a mixture of lemon juice and plant based milk to replace buttermilk this was already primed for lemon poppyseedizing.

I was thrilled with how this came out. They cook like drop scones, sitting high in the fry pan rather than spreading out. This means when you eat them they are tall and fluffy while still moist on the inside. Do not skimp on the fresh lemon juice squeezed over the top of the pancakes along with maple syrup, it gives it such an amazing lemon boost. The only downside of the whole experience was discovering my husband had eaten all the extra ones while I wasn’t looking! Guess I’ll have to make another batch….

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Vegan Lemon Poppyseed Pancakes

The fluffiest, tallest, and lemon poppyseed-ist vegan pancakes ever! Somewhere between a pancake and a drop scone, these are delicious smothered with more fresh lemon juice and maple syrup!
Prep Time10 minutes
Cook Time5 minutes
Course: Breakfast
Diet: Vegan
Keyword: breakfast, vegan
Servings: 8 medium pancakes

Equipment

Ingredients

  • 1 cup Plant-based milk
  • 1-2 Lemons
  • 1/4 cup Vegetable oil use a neutral oil like canola or peanut, not olive oil
  • 1 1/2 cup Flour
  • 1 tbsp Baking powder
  • 1/8 tsp Baking soda
  • 2 tbsp Sugar
  • 1/2 tsp Salt
  • 1 1/2 tbsp Poppy seeds
  • 2 tbsp Plant-based butter for frying

Instructions

  • Add the flour, baking powder, baking soda, sugar, salt, and poppy seeds to a bowl, then grate in the zest of one lemon. Whisk to fully combine the dry ingredients.
  • Measure out a cup of the plant-based milk then add 1/4 cup of lemon juice – this is about one medium/large juicy lemon but you might need a second lemon if it's not quite a quarter cup. Mix the milk and lemon mixture, then let it sit for 5 minutes or so until good and curdled. Then add in the oil and whisk to fully combine (you don't want the oil sitting in a layer separate from the milk).
  • Pour the wet ingredients into the dry ingredients then stir to combine.
  • Preheat a non-stick fry pan on medium heat, and add about 1/2 tbsp of butter for every 2 pancakes you're cooking (i.e. if you have a frypan that will fit four pancakes, use 1 tbsp. If you have a frypan that will fit all 8 pancakes, use all 2 tbsp of the butter).
  • Once the butter is melted and starting to sizzle, add a hearty dollop of pancake batter. It won't spread much, but you can form it into a roughly circular shape with a spatula or spoon.
  • Cook cakes for 2-3 minutes per side, or until the base is a golden brown. If cooking in batches, place the finished pancakes on a baking tray in a warm but off oven.
  • Serve with maple syrup and lemon juice. Enjoy!
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Valentine’s Day Vegan Frozen Raspberry and White Chocolate Torte

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Years ago, my mom found an original version of this recipe which became a family favorite – decadent, creamy, rich, tart from the raspberries, sweet from the white chocolate, decorated with fruit and, if we were feeling ambitious, chocolate leaves. However the original also used gelatin (not even vegetarian, let alone vegan!), cream, and white chocolate which for a while was almost impossible to find in a good vegan form. So I am thrilled that I can resurrect this personal favorite, and true showstopper of a dessert using a combination of vegan versions of required ingredients (such as actually decent vegan white chocolate – halleluiah!) and the magic of silken tofu to help create a creamy, silky texture while also providing structure and form. The filling is not quite a mousse, not quite a sorbet – I’d probably say it’s most like an amazing raspberry white chocolate sherbet.

The toppings can be simple, just pile raspberries and chocolate on top and no one is going to complain, or complex. I grabbed (and washed) leaves from our garden and painted them with tempered chocolate to make chocolate leaves but then again, it’s Valentine’s Day so it was worth the extra effort!

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Vegan Frozen Raspberry and White Chocolate Torte

Somewhere between a mousse and a sorbet, this 100% vegan torte filling is sweet, tart, and helps create a perfect showcase dessert!
Prep Time20 minutes
Chilling Time12 hours
Course: Dessert
Cuisine: vegan
Diet: Vegan
Keyword: cake, celebration, dessert, fruit, torte

Equipment

Ingredients

Crust

  • 10 oz vegan chocolate sandwich cookies such as Oreo or Newman's Own
  • 1/4 cup vegan butter, melted

Raspberry White Chocolate Filling

Instructions

  • Place the frozen raspberries in a mesh colander or strainer over a mixing bowl and allow them to fully defrost – you can start this a few hours before you begin preparing the rest of the cake.
  • Prepare the springform baking pan by spraying it well with a non-stick baking spray and ensuring it's in it's closed (spring locked) position.
  • Place the chocolate sandwich cookies in the food processer and pulse a few times. Then, with the processor running, pour in the melted vegan butter. You want everything to be the consistency of heavy, wet sand – if it's too dry, you can melt and add a bit more vegan butter, a tablespoon at a time.
  • Pour the cookie crumbs into the springform pan and use your fingers to press them down to form the crust. You want the crust to go about an inch or two up the sides, and fully cover the bottom. Once you've formed the crust, place the pan in the freezer for the crust to chill for at least an hour.
  • While the crust is chilling, make the filling. Using a spoon, press the defrosted raspberries through the strainer so you have about 1 1/2 to 1 2/3 cups of raspberry juice and puree.
  • Add the raspberry juice, the Chambord, and the sugar to a small sauce pan and place over medium heat. Stir occasionally and heat until the sugar is fully melted and the mixture is simmering but not yet at a full boil.
  • Remove the liquid from the heat and pour it over the vegan white chocolate. Note, if using bar chocolate instead of chips, chop it into fine pieces first so the small pieces will fully melt in the hot liquid. Stir to combine – everything should be fully liquid and lukewarm.
  • Add the white chocolate raspberry mixture to the blender along with the silken tofu and blend to fully combine. Pour into a large mixing bowl and set in the fridge to cool down but not fully solidify.
  • Next, in the bowl of a standing mixer, add the vegan heavy cream and vanilla and start to beat with the whisk attachment. Slowly add in the powdered sugar, one 1/4 cup at a time. Beat until the cream forms peaks and doesn't deflate when the whisk is lifted from the bowl.
  • Finally, spoon the whipped cream into the cooled raspberry white chocolate mixture, and gently stir to combine. You want to try and keep some of the volume from the whipped cream but you don't want clumps of whipped cream so try and evenly mix it in.
  • Pour the combined filling into the springform pan on top of the crust, then place in the freezer to chill for at least 12 hours. You can make the cake up to three days before serving.
  • Prior to serving, release the springform pan clasp and gently lift it away. Decorate with raspberries, dark chocolate shavings, and other toppings of your choice, such as chopped pistachios, mint, or more white chocolate chips. If you have a very cold freezer, you may want to let the cake sit out for 15-20 minutes before serving.
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Vegan Jerk Mushrooms with Pineapple Salsa

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I’m so excited to share this recipe for vegan jerk mushrooms with pineapple salsa and coconut rice! This dish brings back fond memories of my honeymoon on the JoCo Cruise in the Caribbean with my husband which, if you haven’t heard of it, is about the nerdiest activity possible. It’s basically Comicon on a boat combined with a floating board game convention headlined by a singer possibly best known for writing the theme song to a video game…. ANYway, the point is, this is all about Caribbean flavors! The combination of the spicy and sweet flavors from the jerk seasoning on the mushrooms paired with the juicy, tangy salsa and the creamy coconut rice is just pure bliss. The best part? You can adjust the spice levels to your liking, making it as mild or as spicy as you’d like. And if pineapple isn’t your thing, feel free to swap it out for mango or another tropical fruit of your choice. So without further ado, let’s get started on this flavor-packed vegan meal!

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Vegan Jerk Mushrooms with Pineapple Salsa and Coconut Rice

Vegan jerk mushrooms with a fresh and flavorful pineapple and bell pepper salsa! Serve with coconut rice for a meal absolutely packed with big bold flavors.
Prep Time30 minutes
Cook Time30 minutes
Servings: 2

Equipment

Ingredients

Jerk Mushrooms

  • 1 lb oyster mushrooms
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp liquid smoke
  • 1 tsp salt
  • 2 tbsp olive oil

Pineapple Salsa

  • 2 cups pineapple, diced fresh or canned is fine
  • 1 avocado, diced
  • 1/4 red onion, finely diced
  • 1 red bell pepper, diced
  • 1/4 cup cilantro, chopped optional if you don't like cilantro
  • 1/2 jalapeno, finely diced remove the seeds for less spice, remove entirely for no spice
  • 1 lime
  • salt and pepper to taste

Coconut Rice

  • 1 cup basmati rice
  • 1 1/2 cup coconut milk
  • 1/2 cup water you can use coconut water for an extra coconut-y flavor here!

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Wash the mushrooms and pat them dry. Then separate them from the stalk and tear into rough pieces, so that no piece of mushroom is not much longer than your thumb or wider than half your palm. It's fine to have a couple of lager pieces in there – the small ones will crisp up while the bigger ones will have a meatier texture.
  • Take the remaining jerk mushroom ingredients and add them to a stainless steel mixing bowl, then whisk to combine. Add the mushroom pieces to the bowl and using either your hands or a spoon, stir to completely coat the mushrooms in the mixture. You can do this step up to a day in advance, but I recommend letting it sit in the marinade for at least 15 minutes (or while the oven finishes heating up!).
  • Place the mushrooms on a baking tray lined with parchment paper in an even layer, then roast for 25 minutes, tossing once about halfway through the cooking time.
  • Rinse the rice in a mesh colander until the water runs clear then add to a saucepan, for which you have the lid, with the coconut milk and water and place over medium heat. Once the liquid comes to a gentle boil, reduce the heat to low and cook, covered, for 15 minutes. Once the 15 minutes are up, turn off the heat but leave the rice covered and on the stove until ready to serve, or at least 10 minutes more.
  • While the mushrooms and rice are cooking, make the salsa. Dice all of your fruits and vegetables, if not already chopped. Combine all ingredients except the lime in a bowl, then cut the lime in half and squeeze the juice from the lime over the salsa. Toss to combine.
  • Once the rice and mushrooms are done, remove the mushrooms from the oven and the rice from the stovetop and serve, with the mushrooms plated on top of the rice and the salsa on top of the mushrooms or on the side. Enjoy!
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Vegan Chia Seed Pudding Three Ways

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I’ll admit I’ve always been iffy on chia seed pudding. Like my relative dislike for salads, I thought this might exclude me from any true vegan foodie circles. However I discovered the issue for me was never flavor, but texture – and the fact that I would spend the rest of the day picking chia seeds out of my teeth. Once I realized I could blend the chia seeds and accompanying flavors in a blender to get something that had a texture more like a store bought pudding cup, I was sold. With a whole new world of chia-related possibilities open in front of me, I happily experimented with different flavor and recipe combos.

Here are three of my favorites – chocolate chia pudding, lemon pound cake chia pudding, and blueberry pancake chia pudding. While I can squint and convince myself these are part of a balanced breakfast, I’ve been eating them more for midday snacks. The lemon pound cake chia pudding was my surprise favorite – don’t skimp on the lemon zest or juice!

Blueberry Pancake Chia Seed Pudding
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Vegan Chia Seed Puddings Three Ways: Chocolate, Lemon Pound Cake, and Blueberry Pancake

This chia seed pudding avoids an overly seedy texture by blending the mixture before chilling, and can be made in three delicious flavors. Breakfast, snack, or dessert? How about all three!
Prep Time10 minutes
Chill Time4 hours
Course: Breakfast, Snack
Cuisine: healthy, vegan
Diet: Vegan, Vegetarian
Keyword: breakfast, chocolate, dessert, healthy
Servings: 3 jars

Equipment

Ingredients

Chia Pudding Base

  • 1/3 cup chia seeds
  • 1 cup plant-based milk
  • 1/2 cup plant-based plain, unsweetened yogurt

For Blueberry Pancake Chia Pudding

  • 1/2 cup quick oats
  • 2 tbsp maple syrup
  • 1/2 cup blueberries
  • 2 tbsp pecans chopped
  • extra maple syrup optional – to drizzle on top

For Lemon Pound Cake Chia Pudding

  • 1/8 cup lemon zest from about 2 lemons
  • 2 tbsp lemon juice from about 1 lemon
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup cashews chopped
  • extra lemon zest and brown sugar optional – to sprinkle on top

For Chocolate Chia Pudding

  • 2 tbsp cocoa powder
  • 2 tbsp agave can substitute maple syrup
  • 1/2 cup strawberries chopped
  • 2 tbsp almond slivers or whole almonds chopped
  • chocolate shavings optional – to sprinkle on top

Instructions

  • Combine the chia pudding base and the additional ingredients for your preferred flavor in a stand blender.
  • Blend on a high speed until quite smooth.
  • Assemble your jars – each flavor recipe as written will fill about three 4oz jars. Place a layer of fruit at the bottom of each jar (about a tablespoon per jar), then evenly pour the chia pudding into the jars. Then add the rest of the fruit on top, followed by the nuts. If using the optional toppings, sprinkle or pour them on top and close the jars.
  • Let refrigerate for at least 4 hours before eating – they will keep in the fridge for about 5 days.
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Vegan Takeout-Style Korean Tofu

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Years ago, there was a Korean hole-in-the-wall takeaway restaurant near the University of Washington in Seattle. It was probably the best value for money in the area and a classic lunch would be a spicy Korean tofu, pile of rice, and crisp, fresh salad with a sesame dressing. The tofu was almost bright red from a then (to me) unknown spice of some kind. Since the restaurant is no longer there, I’ve been searching for a replacement for that perfect vegan Korean meal. This is the answer!

That bright red color comes from gochujang, a fermented red pepper pasted used in a lot of Korean cooking and you can swap the salad for whatever greens you have on hand. This meal is delicious with brown or white rice but the main tofu dish comes together in about 20 minutes so if you’re going for speed, white rice it is!

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Vegan Takeout-Style Korean Tofu

This deeply satisfying tofu dish has a bit of crispiness, a bit of spice, and a bit of sweetness, and is 100% vegan. Delicious with brown or white rice and a salad for a variation on a Korean takeaway classic. Plus it can be made in 15-20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Asian, Korean, vegan
Keyword: asian, korean, tofu, vegan
Servings: 2

Equipment

Ingredients

  • 16 oz extra firm tofu
  • 2 tbsp gochujang
  • 2 tbsp ketchup
  • 1/2 tbsp maple syrup
  • 1/2 tbsp soy sauce
  • 1/2 tsp toasted sesame seed oil
  • 4 cloves garlic crushed
  • 2 tbsp cornstarch
  • 2 tbsp sesame oil untoasted, for frying
  • 2 scallions to garnish
  • sesame seeds to garnish

Instructions

  • Remove the tofu from the package and pat dry. If desired, use a tofu press.
  • Whisk the gochujang, ketchup, maple syrup, soy sauce, toasted sesame oil, and crushed garlic in a small bowl and set aside.
  • Cut the block of tofu into about one inch cubes, then put in a separate bowl from the gochujang mixture and sprinkle with the cornstarch, tossing with a spatula to distribute the cornstarch evenly.
  • Put the sesame oil in a non-stick frying pan large enough for all of the tofu pieces to fit in one layer and put over a medium-high heat. Add the tofu and fry until golden and crispy, about 5-8 minutes.
  • Remove the tofu from the pan (you can just put it back in the bowl it was in originally), then reduce the heat to low and pour in the gochujang sauce. Let it cook for a minute or two, until fragrant and the garlic is just cooked.
  • Add the tofu back to the pan with the warm sauce and stir to combine and fully coat the tofu in the sauce, another minute or two.
  • Serve with white or brown rice, a side salad or veggies, and topped with a generous spoonful of sesame seeds and the chopped scallions.
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Vegan Grilled Garlicky Flatbreads

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The secret ingredient in these vegan flatbreads is vegan plain, unsweetened yogurt which helps gives these flatbreads a sourdough flavor without using a traditional sourdough starter or long proof time – you can make these end to end, including the rise, in less than two hours (even faster if you cook them all at once on a grill instead of one at a time on a stove-top grill pan like I did). With so many great brands of vegan yogurt these days, you hopefully have a few options! I used the Forager Project plain unsweetened vegan yogurt which is made primarily from cashews.

Feel free to experiment with the toppings – swap garlic and olive oil for cinnamon and sugar for a dessert flatbread, or add spices like chili flakes, za’atar, or fennel for spiced flatbreads too! Great as a side for soups and salads, or to wrap up the “perfect vegan gyro” to make it even more perfect!

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Vegan Grilled Garlicky Flatbreads

These vegan flatbreads have a lovely sourdough flavor from the vegan yogurt, plus a buttery, garlicky richness from the topping. Ideally grilled on either an outdoor grill or grill pan, you can also make these on a flat frying pan if that's all you have.
Prep Time15 minutes
Cook Time20 minutes
Rising Time1 hour 15 minutes
Course: Bread, Side Dish
Cuisine: Bread, vegan
Keyword: bread, grilled, sides, vegan
Servings: 6 pieces

Ingredients

Flatbreads

  • 2 1/4 tsp instant yeast you can use active dry yeast, but note alternative instructions in steps 1 and 2
  • 1/3 cup vegan plain, unsweetened yogurt
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 2 1/2 cups all-purpose flour optionally you can replace 1/2 cup of all purpose flour for whole wheat flour for a slightly nuttier, whole wheat flavor
  • 1 tsp salt
  • 3/4 cup warm water

Garlic Topping

  • 1 tbsp unsalted vegan butter
  • 1 tbsp olive oil
  • 4-6 cloves garlic, crushed
  • flakey sea salt, to taste

Instructions

  • Combine the yeast, yogurt, sugar, oil, flour, and salt in the bowl of a stand mixer and use a dough hook to combine. Note, if using active dry yeast instead of instant yeast, add the yeast to the warm water and don't add to the remaining ingredients yet.
  • Once everything is well combined, with the mixer still running, pour in the warm water (or, if using active dry yeast, the warm water and yeast mixture after the yeast has started to foam).
  • Mix on high speed for about a minute, or until everything has fully combined to make a stiff dough. If there are still a lot of dry clumps or if the dough is breaking apart, add more water, 1 tbsp at a time. If it's very wet and sticky you can add more flour 1 tbsp at a time. When fully combined, and before fully kneaded, it shouldn't stick to your hands or the side of the bowl.
  • Mix on high speed for another 6-8 minutes or until the dough is slightly sticky and elastic.
  • Place in a clean bowl and cover with plastic wrap or a towel to rise. You'll want the dough to approximately double in size. This took about 35 minutes in my very warm kitchen, but could take up to an hour depending on the room temperature.
  • Once the dough has doubled in size, turn it out on to a lightly floured surface, knock the air out, and divide into six equal size pieces. Roll each piece into a ball and cover with a towel to rise for 10 more minutes.
  • After 10 minutes, shape each ball into a flatbread, using a rolling pin or your hands to flatten and stretch it to approximately a 6"x4" oval. Once all the rounds have been rolled out, cover and let rest again for 5 more minutes.
  • While the flatbreads are doing their final rest, prepare the topping and preheat your grill. Melt the vegan butter in a small bowl the microwave, then add the olive oil, and crushed garlic. Stir to combine. Meanwhile start your grill or the heat under your grill pan, and lightly brush with some olive oil.
  • After the 5 minute rest, brush the tops of the flatbread with about 2/3 of the garlic mixture. Cook the bread by placing them, garlic butter side down, on the hot grill for about 2 minutes per side, checking after 90 seconds. You want a good char on the bread, so don't be afraid to let it get a bit dark along the grill grate. While one side is cooking, brush the tops with the remaining garlic mixture.
  • Flip the bread and cook for 90 seconds to 2 minutes on the other side. Then remove from the heat and sprinkle with a bit of the flakey sea salt. Place on a cooling rack to cool.
  • You can serve immediately while still warm, topped with chopped herbs (chives or parsley work well), or after they've cooled, slice and freeze for later use. Feel free to experiment with the toppings – swap garlic and olive oil for cinnamon and sugar for a dessert flatbread, or add spices like chili flakes, za'atar, or fennel for spiced flatbreads too!
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Vegan Linguine with White Wine Sauce and Mushroom “Bacon”

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Vegan Linguine with White Wine Sauce and Mushroom "Bacon"

This is my go-to dish for a vegan celebration meal. In fact it was our New Year’s Eve dinner in 2022! It’s simple to prepare but the bright lemony flavor, freshness of the parsley, savory umami of the mushroom bacon, and rich noodles all combine to make this one impressive vegan dish. I also have to admit, I make this mushroom “bacon” and put it on everything. It’s especially good on top of soups, or with a tofu scramble for breakfast. In our house, we have to protect the tray when it comes out of the oven otherwise there won’t be enough mushroom bacon for the main dish because it’s so snackable! So whether you’re making the dish as written below or experimenting with your own uses of mushroom bacon, this is definitely a keeper recipe!

Vegan Linguine with White Wine Sauce and Mushroom "Bacon"
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Vegan Linguine with White Wine Sauce and Mushroom “Bacon”

A show-stopper pasta dish that is lemony and bright, with shockingly delicious mushroom "bacon." Perfect for a celebration meal! As a bonus, you can make the mushroom "bacon" alone to add to sandwiches, top scrambled tofu, add to soups, or just enjoy by itself!
Prep Time30 minutes
Cook Time30 minutes
Marinade30 minutes
Course: Main Course
Cuisine: Italian, vegan
Keyword: celebration, dinner, italian, vegan
Servings: 4

Ingredients

Mushroom "Bacon"

  • 1 lb oyster mushrooms
  • 4 tbsp soy sauce
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp liquid smoke
  • 2 tsp garlic powder
  • 1 tsp smoked paprika

Linguine in White Wine Sauce

  • 2 tbsp unsalted vegan butter
  • 2 tbsp olive oil
  • 3 shallots finely sliced
  • 6-8 cloves garlic
  • 1 tbsp flour
  • 1 cup vegetable stock
  • 1 cup white wine
  • 2-3 tbsp lemon juice from one lemon
  • 1/2 cup chopped parsley
  • 1 tsp chili flakes optional
  • 8 oz dried linguine pasta
  • salt and pepper to taste

Instructions

  • Preheat oven to 375°F.
  • Remove the thick and woody base of the mushrooms either by chopping or tearing the mushrooms off. Roughly tear any very large mushrooms into smaller pieces, so nothing is larger than the palm of your hand.
  • Mix all remaining mushroom bacon ingredients in a bowl then add the mushrooms and marinade them for 20-30 min, or up to overnight in the sauce.
  • Transfer the mushrooms to a baking tray covered in parchment paper. Be sure to spoon any remaining sauce over the mushrooms on the tray. Roast for 30 min at 375°F, tossing on the pan halfway through.
  • After 30 minutes, the mushrooms should be quite crispy and dark. Remove them from the oven and set aside.
  • While the mushrooms are cooking, prepare the pasta and sauce. Bring a large pot of well-salted water to a boil over medium heat for the pasta but don't add it yet.
  • Heat the olive oil and butter in a large skillet, add the shallots and fry until just turning golden. Add the sliced garlic and cook for another 1-2 minutes.
  • Add the flour and stir into the oil-butter-shallot-garlic mixture. Let the flour cook for 1-2 minutes, then add the stock, wine, and lemon juice and cook over medium heat and reduce by 1/3.
  • Start cooking your pasta. Add it to the boiling water and cook until almost al dente (about 1-2 minutes less than the al dente cooking instructions on the package). Drain the pasta and add it to the skillet with the white wine sauce to finish cooking for another 2-3 minutes.
  • Remove the skillet with the sauce and pasta from the heat and add the parsley and half of the mushroom bacon, as well as salt and pepper to taste and chili flakes if using. Toss it well, then serve with the remaining mushroom bacon piled on top.
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