Vegan Life

  1. 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.

  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 Parmesan Cheese

    This vegan parmesan cheese recipe is the perfect dairy-free substitute anytime you want to sprinkle a little grated parmesan on your meal. It has a cheesy flavor and crumbly texture that pairs beautifully with pizza, pasta, or garlic bread. And it takes just 5 minutes to make! Since parmesan has a nutty flavor, we're using almonds in this recipe (but other nuts may work as well). For a nut-free option, try using hemp seeds instead.

    Although you can use almonds with the peel on, I recommend using blanched almonds for this recipe. Many people prefer blanched almonds for nutritional reasons (there are compounds called tannins in the brown outer peels which may inhibit the absorption of nutrients in the body). Using almonds without the peel will also make your vegan parmesan resemble real parmesan.

  4. Vegan Garlic Bread

    This garlic bread recipe is the vegan version of the classic that many of us remember and love. It's a sliced, pull-apart baguette with grated garlic and chopped fresh parsley, topped with my vegan parmesan. You can also put some slices of vegan mozzarella between the bread slices for cheesy garlic bread.

    Garlic bread is a delicious accompaniment to soups, curries, salads, lasagna, baked ziti, or ravioli. I often eat leftovers as a snack with spicy marinara dipping sauce or spinach & artichoke dip.

  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 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.

  7. 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.)

  8. 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!

  9. 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 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 came out lacking flavor, and would get hard and chewy when they cooled 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!)

  10. Vegan Lemon Tart

    This lemon tart is a vegan take on a classic French recipe (tarte au citron). It's made with a slightly sweet shortcrust (pâte brisée) and a lemon curd filling with a base of coconut milk and coconut cream.

    For the pâte brisée, I used Earth Balance sticks instead of butter. It's traditionally made by mixing the butter into the dry ingredients with the fingertips, but Earth Balance softens quicker than standard butter, so I used a fork to keep the dough from softening too much. Since the filling doesn't need to be baked, we'll blind-bake the crust (bake it without the filling). You'll need pie weights or dry rice or beans to keep the crust from expanding while it's baking.

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