Tag Archives: vegan

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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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!

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

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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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