Sesame-Crusted Tofu (SERVES 4) Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash. Cutlets: 1 16-oz package firm tofu, drained 6 Tbs. hulled sesame seeds 2 tsp. toasted sesame oil Reduction: 2 tsp. toasted sesame oil 1 large shallot, finely chopped (¼ cup) 1…
Category: Vegan lifestyle
Ready to fully embrace a plant-based life? You’re not alone: The number of people exploring a vegan diet is increasing—for health, environmental, and ethical reasons.
Consider this your vegan menu planner, with hundreds of delicious, tried-and-true recipes so you can follow a vegan lifestyle in any situation—whether you’re cooking at home, making on-the-go eats, or planning the ultimate vegan party dish.
Expand your vegan cooking repertoire with these vegan recipes that explore new flavors and textures.
Jackfruit Gyros
Jackfruit Gyros (SERVES 4) Pile this spicy jackfruit filling into warmed pitas, and serve with soy yogurt, shredded lettuce, sliced onions and tomatoes, and a dash of hot sauce. 1 Tbs. vegan margarine 1 large onion, halved and thinly sliced (2 cups) 1 20-oz. can young jackfruit in brine, rinsed, drained, shredded ¾ cup low-sodium…
Tempeh Reubens
Tempeh Reubens (SERVES 8) Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich “meat” in this deli classic. Seasoned Tempeh: ¼ cup Bragg Liquid Aminos 1 small onion, quartered 2 cloves garlic, peeled 1 bay leaf 1 8-oz. package tempeh, sliced Sandwiches: 16 slices rye bread 5 oz. vegan Monterey jack cheese,…
Tempeh Cutlets
Tempeh Cutlets (SERVES 2) Typical tempeh preparation calls for the soybean cake to be marinated and then steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve cutlets with whole-wheat pasta or brown rice. 1 8-oz. package tempeh, cut widthwise into 2 cutlets ½ cup white wine…
Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce
SERVES 8 (MAKES 16 SKEWERS) Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil. ¼ cup lemon juice 3 Tbs. pure maple syrup 1 Tbs. hemp oil 2 tsp. fresh thyme…
Smashed New Potatoes
Smashed New Potatoes (SERVES 8) A hint of lemon, garlic, and dulse (a mineral-rich red seaweed) gives chunky mashed new potatoes just enough seasoning for a side that won’t overpower the flavors of a main dish. 3 lbs. small new potatoes, scrubbed 3 cloves garlic, peeled, divided 1 tsp. salt 4 Tbs. olive oil 1…
Arugula and Peach Salad
Arugula and Peach Salad (SERVES 8 | 30 MINUTES OR LESS) This salad is all about the tangy dressing. For best taste, choose the brightest, ripest stone fruits you can find. Feel free to substitute other fresh-looking salad greens for the arugula. 10 cups arugula 4 peaches, pitted and sliced into thin wedges 2 green…
Tempeh Avocado Sushi
Tempeh Avocado Sushi (SERVES 8 | 30 MINUTES OR LESS) Steamed tempeh stands in as a protein-rich rice alternative in these sushi rolls. Serve with soy sauce, wasabi, and pickled ginger. 2 8-oz. packages tempeh, cut into 2-inch squares 4 tsp. tahini paste 2 tsp. agave nectar 2 tsp. yellow miso 1 tsp. onion powder…
Parsnip-Pear Soup
Parsnip-Pear Soup (SERVES 8) Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. 1 Tbs. coconut oil 2 leeks, white parts only, sliced (1 ½ cups) 1½ lbs. parsnips, peeled and cut into 1⁄2-inch rounds (3 ¾ cups) 2 very ripe pears, peeled, cored, and diced (2 cups)…
Breakfast Tacos with Hemp-Scrambled Tofu
SERVES 6 | 30 MINUTES OR LESS Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats. Allowing guests to assemble their own tacos makes this breakfast extra easy. 1 14-oz. package super-firm tofu, drained 2 Tbs. tahini ½ cup nutritional…