The Daily Dose of Vegan

Description A fun and flavorful fusion dish combining the fresh ingredients of sushi with the handheld convenience of a burrito. Cuisine: Japanese-Mexican Fusion Servings: 4 Ingredients 4 large nori sheets 2 cups sushi rice, cooked 1 block (400g) firm tofu, pressed and marinated in your favorite teriyaki sauce 1 avocado, sliced 1 cucumber, julienned 1 carrot, julienned 1/2 cup shredded red cabbage 1/4 cup pickled ginger 1/4 cup sriracha mayonnaise Instructions Lay a nori sheet on a bamboo rolling mat or a clean, flat surface. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange tofu, avocado, cucumber, carrot, red cabbage, and pickled ginger in a line across the center of the rice. Drizzle with sriracha mayonnaise. Starting from the bottom, tightly roll the nori sheet into a burrito shape, using the bamboo mat to help you if needed. Slice the burrito in half and serve immediately. Suggested Drinks Sake: A traditional Japanese rice wine, its subtl

Description A flavorful and aromatic Indian curry featuring tender chickpeas simmered in a creamy tomato-based sauce infused with traditional spices. Cuisine: Indian Servings: 4 Ingredients 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon garam masala 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (optional) 1 can (14 ounces/400 g) diced tomatoes, undrained 1 can (14 ounces/400 ml) coconut milk 1 can (15 ounces/425 g) chickpeas, drained and rinsed 1/2 cup chopped cilantro Salt and pepper to taste Cooked rice or naan, for serving Instructions Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, garam masala, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute. Stir in diced tomatoes and coconut milk. Bring to a simmer. Add chickpeas and simmer for 15-20 minutes, or until heated through and flavors have melded. Season with salt and pepper to taste. Garnish with cilant

Description Fresh and flavorful rice paper rolls filled with rice noodles, tofu, vegetables, and herbs, served with a creamy peanut dipping sauce. Cuisine: Vietnamese Servings: 4 (8 rolls) Ingredients 8 rice paper wrappers 4 ounces (115g) rice vermicelli noodles, cooked according to package directions 1 block (400g) firm tofu, pressed and sliced 1 cucumber, julienned 1 carrot, julienned 1/2 cup bean sprouts Fresh mint leaves Fresh cilantro leaves Fresh basil leaves Peanut Dipping Sauce 1/4 cup peanut butter 2 tablespoons soy sauce 2 tablespoons lime juice 1 tablespoon maple syrup 1 teaspoon chili garlic sauce (optional) 1/4 cup warm water Instructions In a small bowl, whisk together peanut sauce ingredients until smooth. Fill a large bowl with warm water. Dip one rice paper wrapper in the water for a few seconds, until softened. Lay wrapper flat on a clean surface. Place a few noodles, tofu slices, cucumber, carrot, bean sprouts, and herbs in the center of the wrapper. Fold bottom edge

Description A comforting and satisfying lasagna layered with tender lasagna noodles, a creamy tofu ricotta filling, vibrant spinach, and a rich marinara sauce. Cuisine: Italian Servings: 4 Ingredients 9 lasagna noodles 1 (24 ounce) jar marinara sauce 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry Tofu Ricotta 1 block (14 ounces) firm tofu, drained and pressed 1/4 cup nutritional yeast 2 tablespoons lemon juice 1 tablespoon olive oil 1 clove garlic, minced Salt and pepper to taste Instructions Preheat oven to 375°F (190°C). In a food processor or blender, combine tofu ricotta ingredients until smooth and creamy. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles, followed by a layer of tofu ricotta, spinach, and marinara sauce. Repeat layers, ending with marinara sauce. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until heated through and bubbly. Suggested

Description Flavorful and hearty veggie burgers made with black beans, sweet potato, and warm spices, topped with a creamy avocado cilantro sauce. Cuisine: American Servings: 4 Ingredients 1 can (15 ounces/425 g) black beans, rinsed and drained 1 medium sweet potato (about 250 g), cooked and mashed 1/2 cup chopped red onion 1/4 cup chopped cilantro 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder Salt and pepper to taste 1/4 cup breadcrumbs Olive oil, for cooking Avocado Cilantro Cream 1 avocado 1/4 cup cilantro leaves 1 tablespoon lime juice 1 tablespoon olive oil Salt and pepper to taste Instructions In a large bowl, combine mashed sweet potato, black beans, red onion, cilantro, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and breadcrumbs. Mix well. Form mixture into 4 patties. Heat olive oil in a skillet over medium heat. Cook patties for 5-7 minutes per side, or until golden brown and heated through. Meanwhile, p

Description A savory Greek pie filled with spinach, herbs, and vegan feta cheese, encased in flaky phyllo dough. Cuisine: Greek Servings: 4 Ingredients 1 package (10 ounces/285g) frozen phyllo dough, thawed 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 10 ounces (280g) frozen chopped spinach, thawed and squeezed dry 1 cup (115g) crumbled vegan feta cheese 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley Salt and pepper to taste Melted vegan butter, for brushing Instructions Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add garlic, spinach, feta, dill, parsley, salt, and pepper. Cook until spinach is wilted. Layer half of the phyllo sheets in the prepared baking dish, brushing each with melted vegan butter. Spread spinach filling evenly over phyllo. Top with remaining phyllo sheets, brushing each with butter. Score the top of the spanakopita into diamond sh

Description A flavorful and aromatic Indian curry featuring tender chickpeas simmered in a creamy tomato-based sauce infused with traditional spices. Cuisine: Indian Servings: 4 Ingredients 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon garam masala 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (optional) 1 can (14 ounces/400 g) diced tomatoes, undrained 1 can (14 ounces/400 ml) coconut milk 1 can (15 ounces/425 g) chickpeas, drained and rinsed 1/2 cup chopped cilantro Salt and pepper to taste Cooked rice or naan, for serving Instructions Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, garam masala, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute. Stir in diced tomatoes and coconut milk. Bring to a simmer. Add chickpeas and simmer for 15-20 minutes, or until heated through and flavors have melded.  Season with salt and pepper to taste. Garnish with cilan

Description A deconstructed Banh Mi in a bowl, featuring marinated and baked tofu, pickled vegetables, fresh herbs, and a spicy peanut sauce. Cuisine: Vietnamese Servings: 4 Ingredients 1 block (400 g) extra-firm tofu, pressed and cubed 1/4 cup soy sauce 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon sesame oil 1/2 cucumber, julienned 1 carrot, julienned 1/4 cup rice vinegar 1 tablespoon sugar 2 cups cooked brown rice 1/4 cup chopped cilantro 1/4 cup chopped mint 1/4 cup chopped basil 1/4 cup chopped peanuts Spicy Peanut Sauce 1/4 cup peanut butter 2 tablespoons soy sauce 2 tablespoons lime juice 1 tablespoon maple syrup 1 teaspoon sriracha or chili garlic sauce 1/4 cup water Instructions Preheat oven to 400°F (200°C). Whisk together soy sauce, rice vinegar, maple syrup, and sesame oil. Marinate tofu cubes for at least 30 minutes. Spread marinated tofu on a baking sheet and bake for 20-25 minutes, or until golden brown. In a separate bowl, combine julienned cucumber and

Description A classic American sandwich filling made vegan with tofu, vegan mayonnaise, celery, onion, and a hint of turmeric for a sunny yellow hue. Cuisine: American Servings: 4 Ingredients 1 block (400g) firm tofu, pressed and crumbled 1/2 cup vegan mayonnaise 1/2 celery stalk, finely diced 1/4 red onion, finely diced 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill 1/2 teaspoon turmeric powder Salt and pepper to taste 8 slices bread Instructions In a medium bowl, combine crumbled tofu, vegan mayonnaise, celery, red onion, Dijon mustard, dill, turmeric powder, salt, and pepper. Mix well. Spread tofu salad onto bread slices and top with remaining bread slices. Suggested Drinks Saison : This Belgian-style farmhouse ale with its peppery and fruity notes adds complexity to the simple sandwich. Non-Alcoholic Options Iced Tea : Unsweetened iced tea provides a refreshing and palate-cleansing counterpoint to the creamy and savory sandwich filling. Sparkling Apple Cider : The sweet

Description A light and refreshing salad featuring fluffy millet, protein-rich chickpeas, fresh vegetables, and a tangy lemon herb vinaigrette. Cuisine: Mediterranean Servings: 4 Ingredients 1 cup (190 g) millet 2 cups (480 ml) vegetable broth 1 can (15 ounces/425 g) chickpeas, drained and rinsed 1 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup (70 g) halved cherry tomatoes 1/4 cup (35 g) chopped Kalamata olives 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill Lemon Herb Vinaigrette 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper to taste Instructions Rinse millet and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until millet is tender and liquid is absorbed. While millet is cooking, prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. In

Description A hearty and satisfying dish featuring baked sweet potatoes filled with a creamy spinach and artichoke mixture, topped with vegan parmesan cheese. Cuisine: American Servings: 4 Ingredients 4 medium sweet potatoes (about 600 g) 1 tablespoon olive oil 1 (10 ounce/285 g) package frozen chopped spinach, thawed and squeezed dry 1 (14 ounce/400 g) can artichoke hearts, drained and chopped 1/2 cup (120 g) vegan cream cheese, softened 1/4 cup (30 g) grated vegan Parmesan cheese 1/4 cup (60 ml) plant-based milk (such as almond milk) 1/4 teaspoon red pepper flakes Salt and pepper to taste Additional vegan Parmesan cheese, for topping Instructions Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with olive oil. Bake for 45-60 minutes, or until tender. While potatoes are baking, heat olive oil in a skillet over medium heat. Add spinach and artichoke hearts and cook until heated through. Stir in vegan cream cheese, Parmesan cheese, plant-based milk, and red pepper

Description By marinating tender jackfruit in a sweet and spicy Gochujang-based sauce, we're creating a taste profile that's reminiscent of traditional Korean barbecue. The combination of crispy taco shells, caramelized onions, and crunchy kimchi combined with tacos is a great fusion between south american and asian cuisine. Cuisine : Korean-Inspired Vegan Servings : 4-6 Ingredients 1 can young green jackfruit, drained and rinsed 1/4 cup Gochujang paste (Korean chili paste) 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons maple syrup 1 tablespoon sesame oil 1 onion, thinly sliced 2 cloves garlic, minced 1 teaspoon grated ginger 1/4 cup chopped kimchi (Korean fermented cabbage) 6-8 corn tortillas, for serving Sliced green onions, for garnish Instructions In a blender or food processor, combine the Gochujang paste, soy sauce, rice vinegar, maple syrup, sesame oil, onion, garlic, and ginger. Blend until smooth. Add the jackfruit to the marinade and let it sit for a

Description A bright and refreshing orzo salad with chickpeas, Kalamata olives, fresh dill, and a lemony dressing. Cuisine: Greek Servings: 4 Ingredients 1 cup orzo pasta 1 can (15 ounces/425g) chickpeas, drained and rinsed 1/2 cup chopped cucumber 1/2 cup chopped red onion 1/4 cup chopped Kalamata olives 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley 1/2 cup crumbled vegan feta cheese (optional) Lemon Dressing 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper to taste Instructions Cook orzo according to package directions. Drain and rinse with cold water. In a large bowl, combine cooked orzo, chickpeas, cucumber, red onion, olives, dill, parsley, and vegan feta (if using). In a small bowl, whisk together lemon dressing ingredients. Pour dressing over orzo salad and toss to coat. Season with salt and pepper to taste. Suggested Drinks Assyrtiko : This crisp, dry white wine from Santorini