Articles tagged:

vegan

  1. Vegan Potato Skins

    Potato skins are a classic American appetizer that are loved by almost everyone. But with cheddar, bacon, and sour cream, they're not exactly vegan-friendly. In this recipe, I'm using store-bought vegan cheddar and sour cream along with sun-dried tomatoes so you can enjoy this delicious dish right at home.

    I love making these potato skins for parties, game-day gatherings, or casual everyday snacks. They're great for groups of people because they're a finger food that doesn't require utensils. If you need more ideas for vegan party snacks, try my spinach and artichoke dip, jalapeño poppers, mozzarella sticks, or cashew queso dip.

  2. Spicy Marinara Dipping Sauce

    This marinara sauce is thick and spicy; perfect for dipping mozzarella sticks, breadsticks, and garlic bread! Like any good dipping sauce, it's chunky, with pieces of tomato, onion, and garlic mixed in with herbs and red pepper flakes. The pepper flakes are optional; leave them out or reduce the amount if you're not into spicy foods!

    Since this sauce is mostly crushed tomatoes, I recommend using a good brand. The flavor of canned tomatoes varies widely. I personally look for San Marzano tomatoes that were grown in Italy. They're pricier, but I think the flavor justifies the price.

  3. Vegan Mozzarella Sticks

    These vegan mozzarella sticks have all the flavor of the original, and even some of the stretch, too! If you're missing this cheesy appetizer, no worries, I've got you! Just whip up a batch of my tangy, salty vegan mozzarella, coat it in a batter and seasoned breadcrumbs, and fry it! (Or bake it, your choice, but I like them fried). The mozzarella doesn't have the exact mouthfeel of original mozzarella (I have yet to find one that does), but it does stretch a little, and the flavor is really close.

  4. Vegan Baked Ziti

    For the longest time, I never wanted to even attempt a baked ziti recipe because I thought nothing could live up to the real thing. But after some trial and error, I was excited to learn that I was so wrong! This recipe uses my homemade vegan mozzarella, which melts and stretches like the real thing; it also uses my tofu ricotta, and the sauce is loaded with lentils instead of meat.

  5. Vegan Mozzarella Cheese a cashew cheese that stretches, melts, and grates!

    This vegan mozzarella stretches like real cheese, but it's also firm enough to grate (after freezing for a bit). And it has the perfect tangy, salty mozzarella taste! This cheese is perfect for pizzas, pasta dishes like my baked ziti or lasagna, or even mozzarella sticks!

    You'll want to plan ahead when making this vegan mozzarella. Start making it at least two hours in advance if you plan to slice it. If you will be grating it, it's best to prepare the cheese the day before so you can freeze it overnight.

  6. Vegan Ricotta & Spinach Cannelloni

    This vegan cannelloni is stuffed with tofu and spinach ricotta, immersed in a homemade marinara sauce, and topped with a creamy vegan mascarpone sauce. It's a great meal to make for a special occasion, but it's easy enough to make any night of the week. And even picky eaters will love it!

    Cannelloni noodles can be hard to find in the United States, but I was able to order them online. In most US supermarkets, the closest thing you'll find is manicotti, which you can use, but it's much larger than cannelloni. (Scroll down for instructions on adapting this recipe for manicotti.)

  7. Vegan Crème Brûlée

    Crème brûlée is one of those desserts that just makes you feel fancy. But this vegan version is so easy, you could have it every day. I've tried a few vegan crème brûlées that were on the bland side, but this one has a rich, creamy vanilla flavor that will probably make you want to have more than just one.

    If you're hosting a dinner party, this is the perfect recipe to prepare for your guests (the combination of food and fire always seems to impress people). You can prepare the base ahead of time, then caramelize the sugar right before you're ready to serve it. This recipe needs to chill for a couple of hours, so be sure to plan ahead!

  8. Vegan Brown Sugar and Cinnamon Pop-Tarts

    I'll admit that these homemade brown sugar and cinnamon Pop-Tarts don't taste exactly like the original. But they do taste like what I always wished the brown sugar and cinnamon Pop-Tarts tasted like. While the original crust was underwhelming (am I the only one who used to break off the edges just to get to the filling?), the flaky crust in this recipe is flavorful and delicious.

    The biggest challenge in this recipe was the filling. Other recipes all seem to use very similar fillings which lack flavor, and get hard and chewy when they cool a little. But this filling tastes perfect, and even better, it stays soft and moist when it cools. (A combination of vegan butter and coconut cream is the secret!)

  9. Mashed Butternut Squash

    Butternut squash is one of my favorite foods, as it's so versatile, delicious, and healthy. It's often just part of a dish with many flavors, but I also enjoy it on its own, as mashed butternut squash with a few added ingredients.

    As much as I love butternut squash, it can be a headache to cut and peel it. Fortunately, this mashed butternut squash recipe doesn't require any peeling or cubing! After three slices (plus spooning out the seeds), the squash goes in the oven and then the flesh gets easily scraped away from the skin.

  10. Vegan Butternut Squash Ravioli with Sage Butter and Mushrooms

    As a regular vegan home chef without any special training, the idea of making my own ravioli was a little intimidating not too long ago. But since I've managed to create beautiful, delicious ravioli at home, I am sure that you can too! And this vegan butternut squash ravioli recipe is worth all the work when you taste it.

    For the butternut squash filling, I really wanted to let the flavor of the squash shine, so I didn't add any tofu or vegan cheese. Instead, I added garlic, almonds, lemon juice, and seasonings to enhance the creamy sweetness of the squash. I also used a basic sage-butter sauce with mushrooms to complement the ravioli filling without overpowering it.

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