The Daily Dose of Vegan

Description  A harmonious blend of Brazilian and Columbian flavors, this dish combines the sweetness of tropical fruits with the savory flavors of roasted plantains, combined with crispy homemade yuca croquettes. Cuisine : Columbian-Brazilian Fusion Servings : 4-6  Ingredients For the filling: 2 ripe plantains, peeled and roasted 1 cup mixed tropical fruits (such as mango, pineapple, and kiwi) 1/4 cup chopped cilantro 2 cloves garlic, minced 1 tablespoon lime juice Salt and pepper to taste For the Yuca croquette: 2 large yucas, peeled and grated 1/4 cup cornstarch 1/4 cup coconut oil 1 egg replacement (such as flax or chia eggs) Salt and pepper to taste Instructions Preheat your oven to 375°F (190°C). In a mixing bowl, combine the roasted plantains, tropical fruits, cilantro, garlic, lime juice, salt, and pepper. For the yuca croquette, combine the grated yucas, cornstarch, coconut oil, and egg replacement in a separate mixing bowl. Mix until a dough forms. Shape the dough into small c

Description A harmonious blend of Indian and Thai flavors, this dish combines the richness of coconut milk with the spiciness of Thai red curry paste, all wrapped in a delicate naan bread. Cuisine : Indian-Thai Fusion Servings : 4-6 Ingredients 1 cup cooked chickpeas 1/2 cup cooked cauliflower, chopped 1/4 cup chopped cilantro 2 cloves garlic, minced 1 tablespoon soy sauce 1 tablespoon coconut milk 1 teaspoon Thai red curry paste Salt and pepper to taste 1 package naan bread (usually found in the international section) Instructions:  Preheat your oven to 375°F (190°C). In a mixing bowl, combine the chickpeas, cauliflower, cilantro, garlic, soy sauce, coconut milk, and Thai red curry paste. Mix well. Lay naan bread on a flat surface. Place a small spoonful of the filling in the center of the bread. Fold the bread into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the filling inside. Repeat with the remaining bread and filling.

Description A harmonious blend of Japanese and Korean flavors, this dish combines the richness of sesame oil with the spiciness of gochujang, all wrapped in a delicate wonton wrapper. Cuisine : Japanese-Korean Fusion Servings : 4-6 Ingredients 1 cup cooked tofu, crumbled 1/2 cup cooked mushrooms (shiitake or cremini), sliced 1/4 cup chopped scallions (green onions) 2 cloves garlic, minced 1 tablespoon soy sauce 1 tablespoon sesame oil 1 teaspoon gochujang (Korean chili paste) Salt and pepper to taste 1 package wonton wrappers (usually found in the produce section) Instructions Preheat your oven to 375°F (190°C). In a mixing bowl, combine the tofu, mushrooms, scallions, garlic, soy sauce, sesame oil, and gochujang. Mix well. Lay a wonton wrapper on a flat surface. Place a small spoonful of the filling in the center of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the filling inside. Repeat wi

Description A vibrant and aromatic dish that combines the rich flavors of Arabic cuisine with the warmth of Spanish cooking. This vegan recipe fusion tender eggplant, crispy falafel, and a tangy romesco sauce, all wrapped in a delicate filo pastry. Cuisine : Spanish-Arabic Fusion Servings : 4-6 Ingredients For the Eggplant: 2 medium eggplants 1/4 cup olive oil 2 cloves garlic, minced 1 tablespoon paprika Salt and pepper to taste For the Falafel: 1 cup cooked chickpeas 1/4 cup breadcrumbs 1/4 cup chopped parsley 1/4 cup chopped cilantro 2 tablespoons lemon juice 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste For the Romesco sauce: 1/2 cup roasted red peppers, peeled and chopped 1/2 cup roasted garlic, mashed 1/4 cup olive oil 2 tablespoons apple cider vinegar 1 tablespoon lemon juice 1 teaspoon smoked paprika Salt and pepper to taste For the Filo pastry: 1 package filo dough (usually found in the freezer section) 1/4 cup olive oil 1/4 cup chopped fresh pars

Description Crispy tacos filled with sweet potato, black beans, and a spicy kick, topped with creamy avocado slaw. Cuisine : Mexican-Inspired Vegan Servings : 4-6 servings Ingredients 2 large sweet potatoes 1 can black beans, drained 1/4 cup chipotle peppers in adobo sauce 1 tablespoon olive oil 6 tacos shells Salt and pepper to taste Avocado slaw 3 ripe avocados, diced 1 red onion, thinly sliced 1 jalapeño pepper, seeded and finely chopped 2 tablespoons lime juice Salt and pepper to taste Instructions Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork several times and roast for about 45 minutes, or until tender. Mash the sweet potatoes in a bowl and add black beans, chipotle peppers, and olive oil. Mix well. Warm the tacos shells according to package instructions. Assemble the tacos by spooning the sweet potato mixture into the shells. Top with avocado slaw, sliced radishes, cilantro, and a squeeze of lime juice. Suggested Drinks Pinot Grigio : A light-bodied It

Description A vibrant and flavorful Italian-inspired dish featuring tender pappardelle pasta, roasted aubergine, and a rich tomato-garlic sauce. Cuisine : Italian-Inspired Vegan Servings : 4-6 servings Ingredients 12 oz (340g) pappardelle pasta 2 large aubergines (eggplants), sliced into 1/4-inch thick rounds 3 cloves garlic, minced 2 cups fresh tomatoes, cored and chopped (or 1 can of crushed tomatoes) 1/4 cup olive oil Salt and pepper to taste Fresh basil leaves, chopped (optional) Instructions Preheat the oven to 400°F (200°C). Toss the aubergine slices with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast the aubergines for 20-25 minutes, or until they're tender and lightly caramelized. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Add the chopped tomatoes, salt, and pepper to the skillet. Stir to combine. Simmer the tomato-garlic sauce for 10-15 mi

Description A creamy and aromatic curry made with roasted butternut squash, coconut milk, and a blend of warming spices. Cuisine : Indian-Inspired Vegan Servings : 4-6 Ingredients 1 large butternut 2 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon curry powder 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper 1 can coconut milk Salt and pepper to taste Fresh cilantro leaves for garnish (optional) Instructions Squash the butternut Preheat the oven to 400°F (200°C). Roast the butternut squash until tender, about 45 minutes. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Stir in the cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute. Add the roasted butternut squash and coconut milk to the skillet. Simmer the curry until heated through, stirring occasionally. Suggested Drinks Gewürztraminer : A white wine with a spicy and flora

Description Crispy, flavorful cauliflower "meat" wrapped in a warm pita with creamy tzatziki sauce, crunchy cucumber-tomato salad, and tangy pickled red onion. Cuisine : Middle Eastern-Inspired Vegan Servings : 4-6 wraps Ingredients 1 medium - large head of cauliflower 2 tablespoons olive oil 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 4 pita breads Tzatziki sauce (see below) Cucumber-tomato salad (see below) Pickled red onion (see below) Tzatziki Sauce 1 cup vegan yogurt 1/2 cup diced cucumber 1/4 cup chopped fresh dill 2 tablespoons lemon juice Salt and pepper to taste Cucumber-Tomato Salad 2 cucumbers, peeled and thinly sliced 4 - 6 tomatoes, seeded and thinly sliced 1/4 cup chopped fresh parsley 2 tablespoons lemon juice Salt and pepper to taste Pickled Red Onion 1 red onion, thinly sliced 1/4 cup apple cider vinegar 1/4 cup water 1 tablespoon sugar Salt and pepper to taste Instructions Preheat the oven to 425°F (220°C).

Description A bright and refreshing vegan quinoa bowl featuring roasted asparagus and cherry tomatoes, tossed with a zesty lemon-herb dressing and topped with crunchy pistachios. Cuisine : Mediterranean-Inspired Vegan Servings : 4 Ingredients 1 cup quinoa, rinsed and drained 2 cups water or vegetable broth 2 tablespoons freshly squeezed lemon juice 1 tablespoon olive oil 1 small onion, thinly sliced 2 cloves garlic, minced 1 pound fresh asparagus, trimmed 1 pint cherry tomatoes, halved 1/4 cup chopped fresh parsley Salt and pepper to taste Pistachios or other nuts for garnish (optional) Instructions Preheat a large skillet, add olive oil over medium-high heat. Cook the quinoa according to package instructions using water or vegetable broth. Add the sliced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Toss in the trimmed asparagus and cook until tender, about 5-7 minutes. Remove the skillet from the heat and stir in the fresh

Description A creative vegan take on traditional lobster rolls, featuring tender artichoke hearts mixed with fresh herbs and spices, served on a soft bun with a tangy and spicy kick. Cuisine : Caribbean Fusion Servings : 4-6 Ingredients 1 (14 oz) can Artichoke Hearts, drained and chopped 1 stalk celery, finely chopped 1 tablespoon fresh dill 1 tablespoon chives 1/2 teaspoon garlic powder Salt and pepper to taste 4-6 hot-dog buns 1/3 cup red onion, chopped finely Spicy Mayo 2 teaspoons adobo sauce or hot sauce 1/2 cup vegan mayo Custom Old Bay Seasoning 1 tablespoon Celery Salt 3 tablespoon Paprika 1 tablespoon Ground Black Pepper Celery Salt Cut a large mound of celery leaves into small pieces until it becomes a smaller mound. Leave it to dry for a few days, and then mix it with fine sea salt. Instructions In a large bowl, combine the artichoke hearts, celery, dill, chives, and garlic powder. Add the Custom Old Bay seasoning to the artichoke heart mixture and toss to coat. Squeeze the

Description A flavorful and spicy vegan take on traditional fajitas, featuring tender seitan strips marinated in a mixture of lime juice, garlic, and spices, sautéed with bell peppers and onions. Cuisine: Mexican-Asian Fusion Servings: 4-6 Ingredients 1 package of store-bought or homemade seitan, cut into thin strips 1/2 cup lime juice 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 large onion, sliced 2 large bell peppers (any color), sliced 1 tablespoon olive oil Salt and pepper, to taste Optional : your favorite fajita toppings, such as avocado, salsa, guacamole, cilantro, or warm flour tortillas Instructions In a large bowl, whisk together lime juice, garlic, cumin, smoked paprika, and cayenne pepper. Add the seitan strips to the marinade and let them soak for at least 30 minutes, or up to several hours in the refrigerator. Heat the olive oil in a large skillet over medium-high heat. Remove the seitan from the marinade, lett

Description A unique fusion of Indian and Mediterranean flavors, featuring a rich and creamy chickpea curry inspired by the tandoor cooking method, served with crispy fries infused with the warm spices of garam masala. Cuisine: Indian-Mediterranean Fusion Servings: 4-6 Ingredients 1 can (14.5 Oz) chickpeas 2 medium onions, chopped 3 cloves garlic, minced 1 tablespoon Tandoori Spice Blend (see below for recipe) 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper Vegetable oil, for frying Garam Masala Fries (see below for recipe) Tandoori Spice Blend 2 tablespoons coriander powder 1 tablespoon garam masala 1 tablespoon cumin powder 1/2 teaspoon cinnamon powder 1/4 teaspoon cardamom powder Garam Masala Fries 2-3 large potatoes, peeled and cut into fry shapes Vegetable oil, for frying 1 tablespoon garam masala Salt, to taste Instructions Preheat the oven to 390°F (200°C). In a blender or food processor, combine the chickpeas, onions, garlic, Tandoori Spice Blend, cumi

Description A unique fusion of Jamaican and Asian flavors, featuring crispy spring rolls filled with seasoned tofu and vegetables, served with a spicy mango salsa inspired by Caribbean cuisine. Cuisine : Caribbean-Asian Fusion Servings : 4-6 Ingredients 1 package spring roll wrappers (usually found in the frozen food section or international aisle of most supermarkets) 1/2 cup firm tofu, drained and crumbled 2 tablespoons jerk seasoning (see below for recipe) 1/4 cup chopped scallions 1/4 cup shredded carrot 1/4 cup sliced bell pepper Vegetable oil, for frying Spicy mango salsa (see below for recipe) Seasoning 2 tablespoons allspice 1 tablespoon thyme 1 tablespoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cayenne pepper Salt and pepper, to taste Spicy Mango Salsa 2 ripe mangos, diced 1/2 cup red onion, diced 1 jalapeño pepper, seeded and finely chopped 2 tablespoons lime juice 1 tablespoon honey Salt and pepper, to taste Instructions Preheat the oil in a deep frying pan or a deep fryer

Description A unique fusion of Chinese and Mexican flavors, featuring crispy tacos filled with spicy vegan strips, topped with kimchi fried rice, pickled carrots, and cilantro. Cuisine : Chinese-Mexican Fusion Servings : 4-6 Ingredients 1 cup firm tofu, drained and cut into small pieces 2 tablespoons soy sauce 1 tablespoon cornstarch 2 teaspoons sesame oil 1 teaspoon grated ginger 1/4 teaspoon red pepper flakes 1/4 teaspoon cumin 1/4 teaspoon smoked paprika Salt and pepper, to taste 6 tacos shells Kimchi fried rice (see below for recipe) Pickled carrots (see below for recipe) Cilantro, chopped Kimchi Fried Rice 2 cups cooked rice (preferably day-old rice) 1 cup kimchi, chopped 1 tablespoon soy sauce 1 tablespoon sesame oil Salt and pepper, to taste Pickled Carrots 4-6 carrots, peeled and thinly sliced 1/2 cup apple cider vinegar 1/4 cup water 1 tablespoon honey 1/4 teaspoon salt 1/4 teaspoon black pepper Instructions In a blender or food processor, combine the tofu, soy sauce, cornstar

Description A creamy and comforting vegan risotto dish inspired by the classic Italian dish, featuring saffron-infused Arborio rice and a rich vegetable broth. Cuisine : Italian-Vegan Fusion Servings : 4-6 Ingredients 500g (17.6 oz) Arborio rice 2 cups vegetable broth, warmed 1/4 cup white wine (optional) 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced 1/2 cup grated Parmesan cheese (vegan alternative: nutritional yeast) 1 teaspoon saffron threads, soaked in 1 tablespoon hot water Salt and pepper, to taste Instructions Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent. Add the garlic and cook for an additional minute. Add the Arborio rice and cook for 1-2 minutes, stirring constantly. Add the white wine (if using) and cook until absorbed. Add 1/2 cup of warmed vegetable broth to the rice mixture, stirring constantly. Repeat this pro

Description A rich and flavorful vegan main course that has the taste and texture of Duck L'Orange, served with a tangy orange glaze. Can be served with Baguette or spring potatoes. Cuisine : French-Vegan Fusion Servings : 4-6 Ingredients 500g (17.6 oz) firm tofu, drained and cut into slices 250ml (8.4 oz) vegetable broth 100g (3.5 oz) orange marmalade 50g (1.7 oz) honey 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon grated fresh ginger Salt and pepper, to taste Instructions In a large skillet, heat the olive oil over medium-high heat. Add the tofu slices and cook for 3-4 minutes per side, or until golden brown. In a small bowl, whisk together the vegetable broth, orange marmalade, honey, garlic, and ginger. Pour the glaze over the tofu and simmer for an additional 5-7 minutes, or until the sauce has thickened slightly. Serve hot, garnished with fresh herbs if desired. Matching Drinks Chardonnay : A buttery and oaky wine that pairs well with the rich flavors of this d

Description  A creamy and rich dessert that combines the traditional Hawaiian haupia coconut milk dessert with the classic French crème brûlée. Cuisine : French-Hawaii Fusion Servings : 4-6 Ingredients * 250ml (8.4 oz) unsweetened coconut milk 100g (3.5 oz) vegan cream cheese (e.g., Tofutti), softened 50g (1.7 oz) granulated sugar 2 tablespoons cornstarch 1/4 teaspoon salt 2 large egg replacers (e.g., Ener-G Egg Replacer or see below) 1/4 cup unsweetened shredded coconut, toasted Instructions Preheat the oven to 350°F (180°C). In a medium saucepan, whisk together the coconut milk, vegan cream cheese, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the egg replacers. Pour into individual ramekins or small baking dishes. Top with toasted unsweetened shredded coconut. Bake for 25-30 minutes, or until set. Egg replacement (our favorites) Flaxseed : Mix 1 tablespoon of ground fla

Description A flavorful and aromatic, hungarian goulash inspired stir-fry that combines the comfort of chili and paprika-spiced chickpeas and tofu with creamy coconut milk. Serve as a main course, side dish, or wrap filling! Cuisine : Hungarian-Inspired Vegan Fusion Servings : 4-5 Ingredients 1 can chickpeas, drained (but not too much, just remove ⅔ of the fluid) 1 cup firm (smoked) tofu, cut into small cubes 2 - 3 mid-size paprika (red or yellow) 3 large onions, diced 6 cloves garlic, minced 4 cups cooked white rice (preferably day-old rice) 1 cup coconut milk 2 tablespoons Curcuma 2 tablespoons Chili powder or 2-3 Chilli peppers (as you like) 1 cup salted & roasted peanuts Salt and pepper to taste Instructions Heat a large skillet or wok over medium-high heat. Add the chickpeas, tofu, paprika, onions, and garlic. Cook for about 10-12 minutes, stirring occasionally, until the onion is translucent and the flavors are combined. Stir in the cooked rice to combine with the chickpea mi

Description This vegan Japanese-style teriyaki quinoa bowl is a flavorful fusion! By marinating tofu in a sweet and savory teriyaki sauce, we're creating a taste profile that's reminiscent of traditional Japanese cuisine. The combination of creamy quinoa, caramelized vegetables, and crunchy sesame seeds reflects the bustling streets of Osaka. Cuisine : Japanese-Inspired Vegan Servings : 4-6 Ingredients 1 cup cooked quinoa 1/2 cup firm tofu, cut into small cubes 1/4 cup teriyaki sauce (see below) 1 onion, diced 2 cloves garlic, minced 1 cup broccoli florets 1 cup sliced bell peppers 1/4 cup chopped scallions 2 tablespoons sesame oil Salt and pepper to taste Instructions Cook the quinoa according to package instructions. In a small bowl, whisk together the teriyaki sauce ingredients (see below). Add the tofu cubes to the marinade and let it sit for at least 30 minutes, or up to several hours in the refrigerator. Preheat a non-stick skillet or grill pan over medium-high heat. Remo

Description These vegan butter chicken tacos are a fusion of Indian and Mexican flavors! By marinating tender chickpeas in a rich and creamy tomato-based sauce, we're creating a flavor profile that's reminiscent of traditional Indian cuisine. The combination of crispy taco shells, creamy sauce, and crunchy cilantro perfectly mirrors the vibrant streets of Mumbai. Cuisine : Indian-Inspired Vegan Servings : 4-6 Ingredients 1 can chickpeas, drained and rinsed 1/2 cup vegan butter (such as Earth Balance), melted 1 onion, diced 2 cloves garlic, minced 1 tablespoon grated ginger 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/4 teaspoon ground cinnamon 1 can diced tomatoes 1 cup vegetable broth 1 tablespoon tomato paste 1 teaspoon garam masala powder Salt and pepper to taste 6-8 corn tortillas, for serving Fresh cilantro leaves, for garnish Instructions In a large skillet, heat the melted vegan butter over medium heat. Add the onion, garlic, ginger, cumin, smoked paprika, cinnamo

Description These vegan teriyaki portobello mushroom burgers are a great fusion between vegan and japanese cuisine. By marinating the mushrooms in a sweet and savory teriyaki sauce, we're creating a flavor profile that's reminiscent of traditional Japanese cuisine. The combination of tender mushrooms, crispy buns, and creamy wasabi mayo will transport your taste buds to the bustling streets of Tokyo. Cuisine : Japanese-Inspired Vegan Servings : 4-6 Ingredients 4-6 Portobello mushrooms, stems removed and caps sliced into 1/2-inch thick pieces 1/2 cup teriyaki sauce (see note) 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons maple syrup 1 tablespoon sesame oil 1 teaspoon grated ginger 1/4 teaspoon black pepper 4-6 hamburger buns, toasted Wasabi mayo (see note below), for serving Instructions In a shallow dish, whisk together teriyaki sauce, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and black pepper.  Add the mushroom slices to the marinade a

Description This vegan Moroccan chickpea tagine is a hearty and aromatic stew that simmers with exotic spices and flavors. The combination of tender chickpeas, sweet carrots, and crunchy preserved lemons will transport your taste buds to the vibrant souks of Marrakech. Cuisine : Moroccan-Inspired Vegan Servings : 4-6 Ingredients 1 can chickpeas, drained and rinsed 2 medium carrots, peeled and sliced 1 large onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cayenne pepper 1 can diced tomatoes 1 cup vegetable broth 1 tablespoon preserved lemon, finely chopped (see note) Salt and pepper to taste Fresh parsley or cilantro, for garnish Instructions Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, cinnamon, ginger, and cayenne pepper. Cook for 1 minute

Description This vegan Korean-style BBQ tofu stir-fry is a flavorful and spicy twist on traditional Korean barbecue. The combination of marinated tofu, crispy vegetables, and savory sauces will transport your taste buds to the heart of Seoul. Cuisine : Korean-Inspired Vegan Servings : 4-6 Ingredients 1 block firm tofu, drained and cut into bite-sized pieces 2 tablespoons soy sauce 2 tablespoons Gochujang (Korean chili paste) 2 tablespoons rice vinegar 2 tablespoons sesame oil 1 tablespoon honey 1 teaspoon grated ginger 1/4 teaspoon black pepper 1/4 cup chopped green onions, for garnish 1 cup mixed vegetables (such as bell peppers, carrots, and mushrooms), sliced Instructions In a shallow dish, whisk together soy sauce, Gochujang, rice vinegar, sesame oil, honey, grated ginger, and black pepper. Add the tofu to the marinade and let it sit for at least 30 minutes, or up to several hours in the refrigerator. Preheat a non-stick skillet or wok over medium-high heat. Remove the tofu from th

Description We use cauliflower instead of potatoes, so we're creating a lighter and healthier alternative to traditional gnocchi. The brown butter sage sauce adds a rich and creamy element that will make you forget all about the pasta. Cuisine : Italian-Inspired Vegan Servings : 4-6 Ingredients 1 head of cauliflower 1/2 cup all-purpose flour 1/4 cup semolina flour 1/4 cup nutritional yeast 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil 1/2 cup vegan butter (see below) 2 tablespoons chopped fresh sage Vegan grated Parmesan cheese alternative (such as nutritional yeast or soy-based Parmesan) Note : To make vegan brown butter, melt 2 tablespoons of vegan butter or use a dairy-free spread like Earth Balance. Continue cooking until the butter turns golden brown and has a nutty aroma. Instructions Preheat the oven to 425°F (220°C). Rinse the cauliflower and remove the leaves and stem. Cut the cauliflower into florets and pulse in a food processor until it resembles ri

Description This vegan chorizo recipe is made with a combination of sauerkraut, garlic, and spices to create a flavorful and convincing plant-based version of the Spanish sausage. Cuisine : Spanish-Inspired Vegan Servings : 1 pound (450g) Ingredients 1 cup (115g) cooked chickpeas 1/2 cup (60g) sauerkraut 3 cloves garlic, minced 1 tablespoon smoked paprika 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil Instructions In a blender or food processor, combine the chickpeas, sauerkraut, garlic, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Blend until smooth, scraping down the sides of the bowl as needed. Transfer the mixture to a bowl and stir in the olive oil. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 24 hours to allow the flavors to meld together. Serving Ideas Once the vegan chorizo has chilled, you can use it in place of traditional chorizo in many recipes. Some

Description Gado-gado is a popular Indonesian salad that typically features mixed vegetables, tofu, and peanut sauce. Gado Gado means mixed and comes with peanut sauce and this vegan version creates a flavorful and nutritious dish. Cuisine : Indonesian Servings : 4-6 Ingredients 1 cup firm tofu, drained and cut into small cubes 2 cups mixed vegetables (such as bean sprouts, carrots, green beans, and corn) 1/4 cup peanut sauce (see below for recipe) 1/4 cup chopped fresh cilantro 2 tablespoons soy sauce 2 tablespoons lime juice Salt to taste Peanut Sauce Recipe 1/2 cup creamy natural peanut butter 1/4 cup soy sauce 2 tablespoons maple syrup 2 tablespoons rice vinegar 1 tablespoon water 1/4 teaspoon grated ginger Instructions In a large bowl, combine the tofu, mixed vegetables, and peanut sauce. Stir in the chopped cilantro, soy sauce, lime juice, and salt to taste. Serve immediately or refrigerate for up to 24 hours. Matching Wines Riesling : This crisp and refreshing white wine pairs n

Description This dish combines the flavors of Japan and India to create a unique and delicious vegan meal. The miso glaze adds a rich, savory flavor to the roasted eggplant, while the turmeric quinoa provides a bright and comforting base. Cuisine : Japanese-Inspired Vegan Fusion Servings : 4-6 Ingredients 2 medium eggplants, sliced into 1/2-inch thick rounds 1/4 cup white miso paste 2 tablespoons maple syrup 2 tablespoons rice vinegar 1 tablespoon sesame oil 1 teaspoon grated ginger Salt and pepper to taste 1 cup cooked quinoa (see below for turmeric quinoa recipe) Fresh cilantro leaves, chopped (optional) Turmeric Quinoa Recipe: 1 cup quinoa, rinsed and drained 2 cups water or vegetable broth 1/2 teaspoon ground turmeric Salt to taste Instructions Preheat the oven to 400°F (200°C). In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, and grated ginger. Place the eggplant slices on a baking sheet lined with parchment paper. Brush both sides of the eggp

Description  These enchiladas are a delicious and flavorful plant-based twist on this traditional Mexican dish. Sweet potatoes and black beans add natural sweetness, while the enchilada sauce provides a rich and tangy flavor. Cuisine : Mexican-Inspired Vegan Servings : 6-8 Ingredients 2 medium sweet potatoes, peeled and diced 1 can black beans, drained and rinsed 1 onion, diced 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon cumin 1/2 teaspoon paprika Salt and pepper to taste 6-8 corn tortillas Enchilada sauce (see below) or store-bought Shredded vegan cheese (such as Daiya), optional Instructions Preheat the oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, paprika, salt, and pepper to the skillet and cook for an additional minute. Add the diced sweet potatoes and black beans to the skillet and stir to combine. Cook for 10-12 minutes or until the sweet potatoes a

Description  This colorful and flavorful dish is a great way to get your daily dose of veggies. The bell peppers are stuffed with a mixture of quinoa, black beans, and vegetables, making for a nutritious and satisfying meal. Cuisine : Mexican-Inspired Vegan Fusion Servings : 4 Ingredients 4 bell peppers (any color) 1 cup cooked quinoa 1 can black beans, drained and rinsed 1/2 cup chopped fresh cilantro 1/4 cup chopped fresh scallions 1 tablespoon olive oil Salt and pepper to taste Optional: 1 cup shredded vegan cheddar cheese (such as Daiya) Instructions Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. In a medium bowl, combine the cooked quinoa, black beans, cilantro, scallions, and olive oil. Mix until well combined. Stuff each bell pepper with the quinoa mixture, filling to the top. If using vegan cheddar cheese, sprinkle it on top of each pepper. Bake for 30-40 minutes, or until the bell peppers are tender. Matching Wines C

Description This vegan take on traditional tuna salad sandwiches uses chickpeas instead of fish, and adds a tangy and creamy dressing. The result is a satisfying and healthy sandwich that's perfect for lunch or dinner. Cuisine : Vegan Fusion Servings : 1 Ingredients 1 can chickpeas (drained and rinsed) 1/4 cup vegan mayonnaise (such as Vegenaise) 2 tablespoons chopped fresh parsley 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons chopped celery 2 slices whole wheat bread or buns Instructions In a medium bowl, mash the chickpeas using a fork or a potato masher until they're mostly smooth. Add the vegan mayonnaise, parsley, lemon juice, salt, and black pepper to the mashed chickpeas. Mix until well combined. Stir in the chopped celery. Spread the "tuna" salad onto two slices of whole wheat bread or buns. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours. Matching Wines Sauvignon Blanc : This cri