Entrees

Plant-Based Mushroom Stroganoff

**Note: After posting, I was informed that the mushroom bouillon I use isn’t completely plant-based — it has whey in it. If you can find a plant-based, oil-free mushroom broth, use that instead.

Growing up, one of my favorite dishes my mom made was beef stroganoff. I loved the rich and savory flavor of the creamy, gravy-like sauce. I didn’t realize how much I missed it until I came across a recipe for Tofu & Mushroom Stroganoff in one of my vegan cookbooks, Isa Does It. Unfortunately, Isa’s cookbook, as well as most of my other vegan resources, uses ingredients — mainly oil and oil-based products — that I’ve cut out of my plant-based whole foods diet. So I’ve adjusted her recipe and created my own version. And it’s so goddamn good!

Also, when I made this, I did it with tofu and mushrooms like she did. When we ate it, all four of us at the table decided it would be better without the tofu — just as mushroom stroganoff. So although you might see tofu triangles in the photo, I’ve left them out of the final recipe. Add them back in if you’d like, but we actually ended up picking them out and tossing them. The tofu just doesn’t mesh with the flavor of the sauce.

Continue reading
Advertisements

Oil-Free Vegan Kung Pao ‘Chicken’ with Rice

When I was a kid, I loved to get Kung Pao Chicken from our local Chinese restaurant. The sweet and spicy sauce paired with the crunch of the peanuts and celery was perfection to me. So naturally, I wanted to come up with a healthier, plant-based version to make at home for the fam. Here’s my first attempt at it with some minor post-dinner tweaks.

When I made it, I had to leave out the optional spicy ingredients because I was making this for the whole family, including two kids, 7 and 3. I think it came out well, and my wife especially enjoyed it. I hope you enjoy it too, and let me know in the comments if you made any improvements and I’ll try out your version next time!

Continue reading

Baked Vegan Broccoli Mac and Cheese

After I found this cheese sauce, I started actively searching for ways to use it, since everyone loved it so much. Since my kids were already addicted to dairy-based mac and cheese, I thought why not toss something together they’ll love and their bodies will love too? Enter Baked Vegan Broccoli Mac and Cheese.

It was a hit, and it’s easily customizable. I even doused my serving with Frank’s Red Hot to spice it up a bit. What else can we do with this? Old Bay seasoning maybe? Add some tomatoes? How about some beefless crumbles for a “meaty” flavor?

You’re welcome to experiment with this and let me know how it went in the comments! I’ll do the same.

Continue reading

Purely Plant-Based Baked Ziti

I love me some cheesy baked ziti. That’s why I needed to come up with a plant-based version of one of my favorites, and I think I did pretty well. The time listed here doesn’t include the sauce, ricotta, and parmesan batches, so add those times in if they’re not already made. This one isn’t a quick after-work recipe, so reserve this for a lazy Sunday or a special holiday dinner.

Continue reading

Vegan Baked (Not Fried) Green Tomatoes

My wife loves fried green tomatoes. They’re her favorite thing that her mom makes, so I wanted to see if I could make a plant-based, oil-free version that’s close to as good as her mom’s (and score some points while I’m at it). Challenge accepted!

I made these with whole wheat panko breadcrumbs, powdered egg substitute, and white whole wheat flour, and baked them. And they were a hit! This recipe is for a pretty plain version, so feel free to spruce it up to your own liking. When I made these the first time, I made them into sandwiches with avocado, lettuce, and my Oil-free Vegan “Fiesta” Mayonnaise.

If you’re looking to add some flavor to the breading, I would suggest using seasoned crumbs (or adding your own seasonings). Another idea might be to add Vegan Parmesan Cheese Topping either to the bread crumbs or after baking (or both)!  Enjoy.

Continue reading

Avocado Pad Thai

“Kev cook Thai… Kev cook Thai very well…”

If you live in my house, you have to listen to me say that every time I make this. It’s required or you’re not allowed to indulge in this tasty dish. I’m a fan of “dad jokes” and that Meet the Parents reference invokes the intended eye-rolls from my wife and kids.

Since this plant-based version of Pad Thai is my wife’s favorite, she’ll put up with my bad jokes in order to get me to make this as often as possible. And the kids love it too! (The food, not the jokes.)

Continue reading

Super Easy Oil-Free Vegan Tomato Sauce

I was raised on this tomato sauce. This recipe was given to me by my Italian mother, and then I “veganized” it to create an oil-free vegan tomato sauce that’s compliant with the WFPB diet. And I’ll be honest with you, I can’t tell the difference. Not only is my version as delicious as hers, it’s way healthier. She starts hers with olive oil and Italian sausage, and the sausage really gives her sauce a great flavor. In order to replicate that flavor but keep the sauce meatless, I added fennel seed, a key component of Italian sausage. To complete the transition to an oil-free vegan tomato sauce, I swapped out her olive oil for white wine.

So no, it’s not a “start with a bushel of tomatoes and cook them down all day” kind of traditional Italian sauce, but it’s damn good. Let’s be honest. Who the hell wants to go through all of that every time you want sauce when you can buy canned tomatoes and sauce, saving both time and money? Not me. And probably not you.

Feel free to customize this recipe to suit your tastes. Add mushrooms, veggies, soy protein crumbles, whatever you like. Enjoy!

Continue reading

*REVAMPED!* Veggie Sushi Bowls

Easy, healthy and delicious — the trifecta. Sushi bowls are a common occurrence in the Davis house. Even Ryan’s carnivorous friends in the neighborhood love these! For the kids, the raspberries make this dish fun. They bring in the sweetness to balance the savory and jack up the kid-friendliness of this dish. We’ve even done these with strawberries in a pinch when raspberries weren’t available.

For me, it’s the sushi sauce and oil-free sriracha mayo. That combo makes these sushi bowls taste like the expensive gourmet rolls I loved getting at Japanese restaurants. There are so many possibilities here. Let me know in the comments what you came up with!

Continue reading
1 3 4