This recipe is 100% vegan, but you would never know it: It’s rich and decadent, like frozen ganache, with a bit of smoky tang from the chipotles. Nondairy ice cream is typically made with alternative milks or nondairy yogurt to achieve the creaminess of regular ice cream. Chef and ice cream maker Fany Gerson opts for a combination of both, calling for unsweetened oat milk or rice milk as well as coconut yogurt. “I don’t love chocolate ice cream, but it’s my husband’s favorite, though he would never order a sorbet,” she says. “So the challenge here was to make a chocolaty vegan ice cream that isn’t a sorbet, has the creaminess of ice cream, and would appeal to both of us. The finished product is as creamy as it gets for being made without dairy, and the flavor combination of chocolate and chipotle, which is smoky and a bit hot, adds personality.”
Preheat oven to 350 degrees F. Heat oil in a large, heavy pot over medium-high heat. Add mushrooms, onions, carrots and garlic; cook, stirring often, until the vegetables are slightly softened, about 5 minutes. Add tomatoes, broth, lentils, thyme, rosemary and 1/2 teaspoon each salt and pepper. Bring to a boil over medium-high heat; cover and reduce heat to medium-low. Cook, stirring occasionally, until the lentils are tender, about 35 minutes.
Meanwhile, place potatoes in another large pot; add cold water to cover by 1 inch. Bring to a boil over high heat; reduce heat to medium-high and cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15 minutes. Drain the potatoes and return to the pot. Add vegan butter and the remaining 1/2 teaspoon salt; mash with a potato masher until smooth.
Transfer the lentil mixture to a 9-by-13-inch baking dish. Top with the mashed potatoes, spreading them over the lentil mixture in an even layer. Sprinkle with the remaining 1/2 teaspoon pepper. Bake until lightly browned and bubbly, about 20 minutes. Switch oven to broil (do not remove the casserole from the oven); broil until the top is golden, about 5 minutes. Sprinkle with chives.
Tips
To make ahead: Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.
Cauliflower makes a smooth and creamy base that’s totally dairy free.
Raw cashews thicken and enrich the base, to just the right texture and consistency.
Mustard, lemon juice, and fresh and dried garlic create a faithful flavor profile.
This vegan version of a classic spinach and artichoke dip harnesses the power of cauliflower and cashews to create a rich, thick, and creamy base for the vegetables. Nutritional yeast, mustard, lemon juice, and garlic in two forms come together to pull off the tangy, savory flavors of sour cream and cheese.
Vegan Spinach and Artichoke Dip Recipe
Cook Mode (Keep screen awake)
1cup (235ml) homemade vegetable stock or low-sodium vegetable broth
1 pound (450g) cauliflower, cored and cut into medium florets (12 ounces; 340g after prep)
2ouncesraw cashews (55g; 1/2 cup)
1/4cup (60ml) homemade or store-bought vegan mayonnaise
2tablespoonsnutritional yeast
1tablespoon (15ml) Dijon mustard
1tablespoon (15ml) fresh lemon juice
2teaspoonsgarlic powder
Kosher salt
2largecloves garlic, minced
2tablespoons (30ml) extra-virgin olive oil
1 (10-ounce; 285g) box frozen spinach, thawed and squeezed of excess liquid, or 12 ounces fresh spinach, trimmed or 10ounces (340g) fresh baby spinach
1 (14-ounce; 395g) canartichokes, artichokes drained and halved
Freshly ground black pepper
Tortilla chips or pita chips, for serving
Preheat the oven to 350°F (177°C). In a large deep skillet, bring vegetable stock to a simmer over medium heat. Add cashews and cauliflower and stir to coat, then reduce the heat to medium low. Cover and cook until the cauliflower is very tender when pierced with a knife, about 10 minutes. (If the broth seems to be steaming from the lid, reduce the heat to low. You want to cook the cauliflower while retaining as much of the liquid as possible.)
Transfer the cauliflower, cashews, and liquid to a food processor and let cool for 1 minute. Purée until very smooth. (You need to keep the machine running for a minute or more, scraping down the sides periodically, to get a super smooth purée.)
Add mayonnaise, nutritional yeast, mustard, lemon juice, garlic powder, and process until incorporated. Season with salt.
Wipe out the skillet. Add olive oil and heat over medium heat until warmed. Add minced garlic and cook, stirring, until fragrant and softened, 1 to 2 minutes. Add spinach, a large pinch of salt, and cook, stirring, until wilted, if fresh, or heated through, if frozen. Transfer spinach to a fine-mesh strainer and press or squeeze to drain any excess liquid.
Add cooked spinach and artichokes to the food processor and pulse a few times, just until incorporated. Taste and season with salt and pepper.
Scrape the dip into a 1-quart baking dish and bake for about 30 minutes, until just starting to brown around the edges. To brown the top, turn on the broiler and arrange the pan within 4 inches of the heat. Broil until the dip is browned to your liking, 2 to 3 minutes. (If you’re in a rush, you can skip the baking step and just serve the dip while it’s warm or room temperature, right from the food processor. Alternatively, you can make the dip a day ahead and bake it the following day. Just add 10 minutes to the cooking time.)
Serve hot with chips.
Special equipment
Food processor
Notes
Mature spinach has better flavor than baby spinach, but let’s be honest, it’s not really about the greens. Be sure that whatever spinach you use, you squeeze out the excess liquid.
Nutrition Facts (per serving)
238
Calories
13g
Fat
28g
Carbs
6g
Protein
×
Nutrition Facts
Servings: 8
to 12
Amount per serving
Calories
238
% Daily Value*
13g
17%
Saturated Fat 2g
10%
0mg
0%
454mg
20%
28g
10%
Dietary Fiber 5g
17%
Total Sugars 2g
6g
Vitamin C 23mg
116%
Calcium 76mg
6%
Iron 2mg
10%
Potassium 379mg
8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This easy, healthy buffalo sweet potato soup is satisfying and jam-packed with most delicious flavour —Kristina
Ingredients
2 tablespoons
extra virgin olive oil
1
medium onion, chopped
2
garlic cloves, chopped
1 teaspoon
paprika
2
medium sweet potatoes, peeled and diced
13.5 ounces
full fat coconut milk
2 cups
vegetable broth
2 tablespoons
hot sauce
1 teaspoon
vegan Worcestershire sauce
1/2 teaspoon
salt
1/3 cup
fresh basil leaves, roughly chopped
Directions
Set Instant Pot to sauté. Add olive oil, once heated add onions and garlic. Sauté for 3 minutes. Stir in paprika and turn the Instant Pot off
Add all other ingredients, except the fresh basil. Cover, select the manual setting and cook on high pressure for 10 minutes. Once done cooking, use the quick release function and release the steam
Transfer to a high-speed blender and add basil. Blend until creamy. You can also use an immersion blender and blend the soup right in the Instant Pot. I used an immersion blender, less clean up 🙂
Taste and adjust salt if needed. If the soup is too thick add a little more broth or water until you reach desired consistency. Serve with desired toppings. Enjoy!
Delicious, healthy muffins that combine the flavors of lemon and blueberry. Light and refreshing, they’re a perfect treat for summer!
Nutrition Info (per muffin): 165 calories, 4g fat, 2g fiber, 2g protein
—thesinglebite
Ingredients
1 cup
All Purpose Flour
1/2 cup
Whole Wheat Flour
1/2 cup
Quick Cooking Oats
1 tablespoon
Baking Powder
1/2 teaspoon
Salt
2/3 cup
Sugar
1/4 cup
Eart Balance Vegan Butter
1/2 cup
Unsweetened Applesauce
1/3 cup
Unsweetened Soy Milk
1 teaspoon
Vanilla Extract
2 teaspoons
Lemon Juice
1 teaspoon
Lemon Zest (from about 1 large lemon)
1 cup
Fresh Blueberries
1 tablespoon
Lemon Juice
1/2 cup
Powdered Sugar
Directions
Pre-heat oven to 350 degrees. Lightly grease a muffin pan, set aside.
Whisk dry ingredients in a bowl (flours, oats, baking powder, salt), set aside.
In another bowl add sugar, butter, applesauce, soy milk, vanilla, lemon juice, and lemon zest. Whisk together until mixed. Add dry ingredients to and stir until just combined (you don’t want to over mix). Gently fold in the blueberries. Batter will be thick.
Spoon into muffin tins and bake for 20-25 minutes.
Once muffins are cool and ready to glaze, make the the glaze by whisking the 1 Tbsp of lemon juice and powdered sugar together in a bowl. Drizzle over muffins.
Making these rolls has been a good reminder to stay flexible, to challenge my own rigid ideas about what I can do and how I should be doing it. A friend of mine, who is a highly accomplished vegan baker, says that she doesn’t accept the traditional wisdom that one shouldn’t bother veganizing a recipe that calls for more than two eggs. These recipes are just an invitation, she insists, to think about new and creative ways of achieving texture and rise. I agree.
I’m happy to say that this recipe went exactly as it should have. The rolls rose on schedule; they were pliable to kneading and rolling; they baked up to sweet, golden perfection. I included raisins and pecans because I’ve always loved a little texture in cinnamon rolls. It was a treat to pull the rolls apart and find the mix-ins hiding among ribbons of cinnamon and sugar. —Gena Hamshaw
Test Kitchen-Approved
Ingredients
For the dough:
3 cups
1/4 cup all-purpose flour
1/4 cup
cane sugar
1/2 teaspoon
salt
1 packet
(2 1/4 teaspoons) dry yeast
1/2 cup
water
1/2 cup
soy or almond milk
5 tablespoons
coconut oil
For the filling and glaze:
2-3 tablespoons
melted coconut oil
1 tablespoon
ground cinnamon
1/4 cup
brown sugar
1/4 cup
raisins
1/4 cup
chopped pecans
2 tablespoons
almond milk
1 teaspoon
maple syrup or agave
optional vegan egg wash
1/2 cup
confectioners’ sugar
1-2 tablespoons
soy or almond milk
Directions
To prepare the dough, place 3 cups of the flour, the sugar, salt, and yeast into a large mixing bowl. Heat the water and non-dairy milk in a small saucepan until it’s 115 F, or hot to the touch but not so hot you can’t stand to submerge a finger in it. Add the coconut oil and stir to combine.
Make a well in the dry ingredients and add the liquid mixture. Mix until the ingredients are forming a soft dough; add the extra 1/4 cup flour as needed if the dough is a bit sticky. Use a stand mixer to knead the dough on lowest speed for about 5 minutes, or do so by hand on a floured surface, until the dough is elastic. Place the dough in an oiled bowl, turn to coat, and cover. Allow the dough to rise in a warm place for an hour, or until doubled in size.
Transfer the dough to a floured surface and use a rolling pin to roll it out into a rectangle that’s about 14 inches by 8 inches. Spread the melted coconut oil over the rectangle—just as much as you need for it to be well coated. Mix the cinnamon and sugar together, then sprinkle the mixture evenly over the dough, followed by the raisins and pecans. Roll the dough (from the long side) into a rope, then slice it into 11-12 pieces.
Line a rimmed baking sheet or a rimmed pie dish with parchment. Place the pieces, cut-side up, into the pan. Cover loosely and allow the dough to rise again for 1 hour.
Preheat your oven to 350 F. Uncover the rolls and bake for 25-30 minutes, or until golden. Allow them to cool slightly. If you’d like to glaze them, whisk the non-dairy milk and confectioners’ sugar together until smooth, then pour the glaze over the muffins and allow it to set. Serve.
This recipe is loaded with veggies and herbs—all packed with nutrients and antioxidants. Using whole-wheat pizza dough ups the nutrient content more than using white-flour dough. And the nutritional yeast—different from the yeast used to make the dough rise—adds a healthy dose of fiber, protein, vitamin B12, vitamin B6 and folate.
Vegan cheese can vary in ingredients, but it’s typically made with soy, nuts and vegetable oils. It is considered processed and sometimes contains thickening agents, like carrageenan and xanthan gum. If you’re not vegan but are trying to eat more plants and still include dairy, you might be better off sticking with real mozzarella cheese (and you’ll get that melty, gooey goodness!).
If you’re craving the flavors of a classic ground beef taco but you’d rather nix the meat, you need to try our beefless vegan tacos, which call for crumbled tofu instead of ground beef, without skimping on any of those savory Mexican seasonings you expect in a taco filling. The tofu crumble is super-versatile-try it in burritos, bowls, taco salads and stuffed peppers and on nachos.
Tips for Making Beefless Vegan Tacos
1. Choose the Right Kind of Tofu
Many people say they don’t like tofu, but maybe that’s because they haven’t had it prepared in a delicious way. Tofu is made from soybeans much like cheese is made from milk. Soybeans are soaked, then pureed and drained into soymilk. From there, the soymilk is separated into curds and whey. Then, just like with cheese, the curds are put into molds and pressed. Depending on how long the tofu curds are pressed, the firmer the resulting tofu. Our recipe calls for extra-firm tofu, which works the best for making crumbles.
2. Season the Tofu Well
Because of its mild flavor, tofu is very versatile and takes well to all sorts of spices and flavor profiles. To get those classic taco flavors, we combine extra-firm tofu with tamari (or soy sauce), chili powder and garlic powder and then cook the tofu in a little olive oil to infuse the seasonings.
3. Add a Creamy Topping and Great Garnishes
The perfect taco is about more than just the filling, of course. Something creamy is a must, so instead of a dollop of sour cream, our tacos are topped with a simple combo of mashed avocado, vegan mayo, lime juice and a little salt. This vegan crema is sort of like thinner guacamole. You can easily mash the avocados for the crema (and for guac) using a potato masher. Pico de gallo or salsa, pickled radishes and shredded lettuce are other nice additions, but feel free to mix it up with your favorite taco toppings.
Check Your Wallet: Beef Tacos vs. Vegan Tacos
For a price comparison on vegan vs. beef tacos, we turned to vegan celebrity chef Chloe Coscarelli (aka Chef Chloe on Instagram). She explains that vegan beefless tacos cost about $1 less to make and are 23 cents less expensive per serving than beef tacos. “If you compare only the protein [for the whole recipe]—ground beef to tofu, the vegan option costs $2.25 while the beef version costs more than double at $4.79,” says Coscarelli. “And if you decide to go with grass-fed or organic beef, that’ll cost you even more—up to $10 per pound! So, any way you look at it, vegan tacos are the cheaper way to go.”
Environmental Impact: Beef Tacos vs. Vegan Tacos
Beef tops the list from the Natural Resources Defense Council as the worst food to eat for climate change because of the emissions associated with beef production. So switching to plant-based protein—like our beefless tacos—can help reduce the environmental impact of your diet. A typical nonvegetarian diet uses 2.9 times more water, 2.5 times more energy and 13 times more fertilizer than a vegetarian diet.
Nutritional Comparison: Beef Tacos vs. Vegan Tacos
When it comes to nutritional differences, a serving of two vegan beefless tacos has 87 fewer calories than two traditional beef tacos. Vegan tacos have 4 grams more fiber per serving and 3 grams less saturated fat per serving. Our vegan taco recipe will also save you sodium, clocking in with 320 milligrams less per serving than traditional beef tacos.
Tofu is a good source of iron, so these vegan tacos have 20 percent of your daily iron needs, just like the beef ones.
Even if you enjoy meat, these vegan tacos are a great alternative to add to your repertoire—for Meatless Monday, Taco Tuesday or anytime you want those savory taco flavors without the beef.
Cook Mode (Keep screen awake)
Ingredients
1(16 ounce) packageextra-firm tofu, drained, crumbled and patted dry
2tablespoonsreduced-sodium tamari or soy sauce
1teaspoonchili powder
½teaspoongarlic powder
½teaspoononion powder
1tablespoonextra-virgin olive oil
1ripe avocado
1tablespoonvegan mayonnaise
1teaspoonlime juice
Pinch of salt
½cupfresh salsa or pico de gallo
2cupsshredded iceberg lettuce
8corn or flour tortillas, warmed
Pickled radishes for garnish
Directions
Combine tofu, tamari (or soy sauce), chili powder, garlic powder and onion powder in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the tofu mixture and cook, stirring occasionally, until nicely browned, 8 to 10 minutes.
Meanwhile, mash avocado, mayonnaise, lime juice and salt in a small bowl until smooth.
Serve the taco “meat” with the avocado crema, salsa (or pico de gallo) and lettuce in tortillas. Serve topped with pickled radishes, if desired.
Tips
To make ahead: Prepare through Step 1 and refrigerate for up to 3 days.
Learn more about how to make these vegan tacos.
Originally appeared: EatingWell.com, March 2019
Nutrition Facts (per serving)
360
Calories
21g
Fat
33g
Carbs
17g
Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 tacos
Calories 360
% Daily Value *
Total Carbohydrate
33g
12%
Dietary Fiber
8g
28%
Total Sugars
4g
Protein
17g
33%
Total Fat
21g
27%
Saturated Fat
3g
16%
Vitamin A
556IU
11%
Vitamin C
8mg
9%
Folate
64mcg
16%
Sodium
610mg
27%
Calcium
375mg
29%
Iron
4mg
21%
Magnesium
93mg
22%
Potassium
553mg
12%
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
The day before, make the ferment. Mix the flour with the yeast and 100ml lukewarm water. Knead for 3-4 mins on a work surface until you have a rough dough. Put in a bowl, cover with a damp tea towel and leave to rest for 10-12 hrs. Meanwhile, warm all the mixed dried fruit gently in a pan with the orange zest and juice and the amaretto. Remove from the heat, stir in the nuts (if using), vanilla paste and orange extract, then cover and leave overnight.
step 2
The next day, warm the vegan milk to body temperature, then stir in the glycerine and add this to the ferment along with the bread flour, cornflour, sugar, yeast and 10g salt. Mix into a rough dough by hand, then knead in a stand mixer fitted with a dough hook on medium speed for 6 mins. With the motor running, gradually add the butter, a spoonful at a time, and mix until the dough is shiny and smooth. Cover and leave in a slightly cool place to prove for 1-2 hrs. If it’s too warm, the dough will be greasy.
step 3
Butter an 18cm round cake tin (ours was 10cm deep) and line with a double layer of baking parchment that comes 10cm above the top of the tin. Or, line with a panettone case (see tip, below). Heat the oven to 180C/160C fan/gas 4 and put a shelf in the bottom third of the oven so the panettone has space to rise.
step 4
Knead the soaked fruit into the dough. Shape into a ball on a lightly oiled surface and put into the prepared tin. Cover and leave to prove for 1-2 hrs. Brush the top of the dough with a little milk and sprinkle over the pearl sugar. Bake for 50-60 mins until risen and golden. (The centre of the bread should read at least 85C on a probe thermometer.) Leave to cool in the tin for 10 mins, then lift onto a wire rack to cool completely. Wrap in baking parchment. Will keep in an airtight tin for up to four days.
/49a40dda-f479-4ff1-a559-90abdb0e7f5d--instant-pot-buffalo-sweet-potato-woup.jpg)
/03dc6926-8393-460b-b711-ca4927d42fdc--IMAG0052.jpg)
/c6aa17d7-9663-463c-97c2-ce67d08bc4ce--2017-0404_vegan-cinnamon-pecan-rolls_james-ransom-275.jpg)
