Tag Archives: plant-based

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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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 sriracha mayonnaise. It goes so well with Veggie Sushi Bowls!

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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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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.)

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How to Make Caramelized Onions without Oil

I love caramelized onions. I also love caramelized… ok anything. But I thought I had to give all that up when I started eating healthier a few years ago, cutting out oil among other things. The truth is, when we cut out oil from our diets, we don’t necessarily have to sacrifice anything. We just have to find other ways to do it. So I thought I’d share my method for making delicious, savory, caramelized sweet onions without adding calories from greasy, fatty oil.

“But I use coconut oil! That’s healthier.” Nope. Coconut oil is 90% saturated fat. You’ve seen it when it’s at room temperature, right? It’s solid. You want to eat that? Are you nuts? Some of the vegan cookbooks I’ve read add it to nearly every recipe. That’s pretty much the easiest way to make a healthy vegan recipe into a heart stopper. You might as well eat Crisco out of the can and give up.

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