The Vegan Recipes seeks to exclude the consumption of foods of animal origin. Some practitioners also try to avoid other products that somehow exploit animals. Many think that giving up meat and animal ingredients can be harmful, but it is possible to find all the nutrients our body needs in other foods. Check out our selection of vegan recipes!
Vegan recipes: Quick Bacon Crumbles
MAKES 2 CUPS
PREP TIME: 5 minutes
ACTIVE TIME: 30 minutes
One 8-oz. Package tempeh (soy-free if necessary)
¼ cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
¼ cup low-sodium vegetable broth
2 tablespoons olive oil
1 tablespoon liquid smoke
1 tablespoon maple syrup
½ teaspoon ground cumin
½ teaspoon garlic powder
Black pepper to taste
. Line a plate with paper towels. Crumble the tempeh into small pieces and set aside.
2. Combine the liquid aminos, broth, 1 tablespoon of the olive oil, the liquid smoke, maple syrup, cumin, and garlic powder in a cup. Stir until combined.
3. Heat the remaining olive oil in a large frying pan, preferably cast iron, over medium heat. Add the tempeh crumbles and toss to coat in oil. Cook for about 1 minute, then add the sauce. Cook, stirring every few minutes, until the liquid has been absorbed and the tempeh is tender with a crispy exterior.
4. Transfer the tempeh to the prepared plate to absorb any excess oil. Sprinkle with black pepper. Serve immediately. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.
Basic Cashew Cheese Sauce
MAKES ¾ CUP
PREP TIME: 5 minutes
ACTIVE TIME: 10 minutes
INACTIVE TIME: 60 minutes
½ cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
5 to 6 tablespoons reserved soaking water
2 tablespoons lemon juice
2 tablespoons nutritional yeast
½ teaspoon white soy miso (or chickpea miso)
Combine the cashews, ¼ cup of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth. Add up to 2 tablespoons more water for a thinner sauce. Store in an airtight container in the refrigerator for up to 7 days. The cheese will thicken when chilled, so you may need to add more water to thin it back out (unless you want a cheese spread, as described in the Variations).
VARIATIONS
Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon dried dill.
Pepperjack Cheese Sauce: Add ½ teaspoon onion powder, ½ teaspoon garlic powder, and 1 teaspoon red pepper flakes.
Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer ½ teaspoon dried thyme, ½ teaspoon dried parsley, ½ teaspoon dried oregano, and ½ teaspoon dried basil, but any blend will do.
Melty Cheese: For cheese that seems melty and browns when baked—for the main recipe or any of the variations—increase the water to ⅔ cup and add 1 tablespoon arrowroot powder or cornstarch. Transfer the cheese to a small pot and heat over medium heat, stirring constantly, 3 to 4 minutes, until it’s thickened but still drips slowly off a spoon. Pour it on top of whatever you’re baking and proceed with that recipe’s instructions.
Cheese Spread: Use only 3 tablespoons water, or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.
Pepita Parmesan
MAKES 3 CUPS
PREP TIME: 5 minutes
ACTIVE TIME: 2 minutes
2½ cups pepitas (pumpkin seeds)
½ cup nutritional yeast
1½ teaspoons lemon juice
Combine all of the ingredients in a food processor and pulse until broken down into a coarse powder. Transfer to an airtight container. Leftovers will keep in the fridge for up to 2 weeks.
Vegan Recipes: Pickled Red Cabbage & Onion Relish
MAKES 5 CUPS
PREP TIME: 10 minutes
ACTIVE TIME: 10 minutes
INACTIVE TIME: 3 to 4 hours
2 cups apple cider vinegar, plus more if needed
⅔ cup brown sugar (or coconut sugar)
1 teaspoon salt
3 allspice berries
3 cloves
1 medium red onion, halved and very thinly sliced
3 cups shredded or very thinly sliced red cabbage
1. Combine the vinegar, sugar, salt, allspice, and cloves in a small pot and bring to a boil. Once the sugar has completely dissolved, after about 1 minute, remove from the heat and set aside.
2. Pack the onion and cabbage in a large pickling jar or an airtight container. Pour the vinegar mixture over the vegetables. If the vegetables are not completely submerged, add more vinegar until they are. Seal the container and shake to fully combine. Refrigerate for 3 to 4 hours before using. Leftovers will keep in the fridge for 7 to 10 days.
