Tag Archives: non-dairy

Mini Triscuit Pizzas

Need a quick and easy appetizer for the next big game? Want to make a snack for the kids on their sleepover? Here’s the perfect crowd pleaser!

When I was a kid, a family member used to make these for me on occasion, but of course with mozzarella and real pepperoni. I loved this snack so much, I never forgot it, and I’ve recreated a plant-based version for you! I hope these will be a favorite in your house too.

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Non-Dairy Spinach Lasagna

Who doesn’t love lasagna? It’s one of those delicious stick-to-the-ribs comfort foods everyone enjoys. So who says you have to give it up just because you don’t eat cheese anymore?

A lot of plant-based or vegan lasagna recipes end up watery because of too many vegetables, or they use that shitty vegan ricotta and mozzarella cheese that’s mostly made of oil. Disgusting. This one is my doctored version of a recipe from The China Study Cookbook. We love it!

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Savory Oil-Free Vegan Fried Rice

One of the simplest, yet most delicious, versatile, and crowd-pleasing dishes is fried rice. If done well, it’s the star of the show at any hibachi restaurant. But it usually has a fatal flaw — it’s oily, and we’re trying to avoid oils as much as possible, right?

Enter Savory Oil-Free Vegan Fried Rice. It’s a bit different than your traditional fried rice, but its pretty damn good! With this dish, we’re straying away from the oily, salty flavors and moving toward a sweet/savory/nutty theme. This one is a hit with the whole family.

Note: I recommend following the recipe the first time, then tinkering until you get this the way you like it: less sweet, more salt, less nutty, etc. This one is pretty easy to adjust to your own preferences.

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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.

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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.

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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.

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Oil-Free Vegan Mayonnaise

Vegan mayonnaise. This is a tough one. The store-bought brands are unhealthy as hell. Have you looked at the ingredients? In all of them that I’m aware of, the main ingredient is oil (or water, then oil). That’s not something I want to just plop on top of my otherwise healthy dinner. In one tablespoon of the most popular variety, there are 9 grams of fat. No thanks.

So if you’re looking for an alternative, here’s my altered version of Green Garden Mayonnaise from The China Study Cookbook. This is great on its own, but also versatile enough to flavor with your favorite spices or herbs to customize. My favorite version is my “Fiesta-style” mayonnaise because, well, I just like to party (alteration in the directions).

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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.

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Non-Dairy Hollandaise Sauce

I love a good hollandaise sauce. But good hollandaise sauces are cream-based. Until now. We love this tofu-based, dairy-free, vegan sauce. It’s so good that I actually feel guilty eating a lot of it, even though I shouldn’t. Not only is this perfect for our Eggless Avocado and Tomato Benedict, but it’s also great over steamed veggies, baked potatoes, or whatever else you can think of!

This makes about 4 cups.

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