Look at all of the amazing vegan substitutes that are available in grocery stores! There are over 150 of them. With so many options and new ones popping up all of the time, it’s a great time to explore a vegan diet.
Don't want to spend $40 on a tofu press? I'll show you how to press your tofu with books and a towel. And yes, you MUST press your tofu :)
Checkout Erin's Method and Experiment over at Olives for Dinner.
If you decide to buy a tofu press, I'm pretty sure you won't regret it. I have 2! I bought my tofu press several years ago from TofuXpess.
Here are a few of my favorite tofu recipes:
Braised Tofu
Crispy Sweet and Sour Tofu
Vegan waffles? Yes, please! Just because you're not eating animal products doesn't mean you can't enjoy the joys of life...like eating waffles. The peach sauce just takes them over the top!
Can't find Bisquick in a store near you? Try this recipe for a homemade version that might be even better.
Makes 4 waffles
1 ⅓ cup non-dairy milk
1 tablespoon white vinegar or fresh lemon juice
2 cups Original Bisquick mix
3 tablespoons organic granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Powdered egg replacer and water that’s the equivalent of 2 eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract
Combine the milk and vinegar and set aside for 5-10 minutes. It will curdle.
In a medium bowl, pour in the Bisquick, sugar, baking powder and salt; mix well.
Make your egg replacer for 2 eggs as directed on the box; pour it into the milk.
Mix in the oil and vanilla.
Add the wet ingredients to the dry and mix until just combined. It does not have to be completely smooth.
Pour batter onto center of hot greased waffle maker and close the lid.
Cook for 5-6 minutes or until the steaming stops.
Peach Sauce
2 tablespoons vegan margarine
1, 16 ounce bag of frozen peaches
1/4 cup organic granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Slurry (optional)
1 tablespoon cornstarch
1 tablespoon cold water
Melt margarine in a medium saucepan over medium-high heat.
Pour the peaches and sugar and stir; cook them for 15 minutes or until they are completely thawed.
While the peaches are cooking, make a slurry by mixing the cornstarch and cold water together until the cornstarch has completely dissolved; set aside.
After 15 minutes, cut peaches with a spatula if you like.
Mix in the cinnamon and nutmeg.
Pour in the slurry (if using) and cook for 2 more minutes. The sauce will thicken pretty quickly.
Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.
Are you celebrating Cinco de Mayo or do you just love Mexican food as much as I do. These Homemade Vegan Refried Beans will hit the spot! You'll be surprised at how good these taste with just a few ingredients.
Makes 1¼ cup
1 tablespoon coconut or oil
½ cup diced onion
1 tablespoon minced jalapeño, about half a pepper
2 cloves garlic, minced
1 teaspoon ancho chili powder, or other chili powder
½ teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon black pepper
1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
½ cup vegetable broth, plus more if needed
Heat the oil in a saucepan over medium-low.
Add the onion and jalapeño and cook until tender, about 3-5 minutes.
Stir in the garlic, chili powder, cumin, salt and pepper and cook for 1 minute more or until fragrant.
Increase the heat to medium and mix in beans and vegetable broth.
Using a potato masher or back of a spoon, mash beans into liquid.
Continue cooking for 7-10 minutes until the liquid is absorbed and the beans hold together. Stir frequently to make sure it doesn’t stick to the pan.
Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.
Learn how to make Vegan Chickpea "Chicken" Salad. This is a great substitute for chicken and tuna salad. You'll be surprised how great it tastes.
2 cans chickpeas
1 cup Vegenaise (or other egg free mayonnaise)
1 cup sweet pickle relish
1 cup finely chopped celery
1 cup finely chopped carrots
Pulse chickpeas in a food processor until crumbled but not smooth.
Transfer chickpeas to a bowl and add Vegenaise, relish, celery and carrots.
Mix to combine.
If you like carrot cake, you're gonna love this one! It's so moist, it almost melts in your mouth. The secret ingredient to this vegan carrot cake...carrot puree.
1/2 cup non-dairy milk
½ tablespoon white vinegar
1 pound carrots, peeled and thinly sliced or 1 pound of shredded or matchsticks carrots
1 cup canola oil
1 cup of organic granulated sugar
1/2 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
¼ teaspoon nutmeg
1/2 cup of chopped walnuts
1/2 cup of golden raisins (optional)
1/2 cup shredded, unsweetened coconut (optional)
Vegan Cream Cheese Glaze
Preheat oven to 325 degrees.
Grease a bundt pan with oil and flour it.
Pour the milk and vinegar into a small glass and stir. Set aside.
Pour carrots in a saucepan and pour in enough water to cover; bring to a boil and boil for 15-20 minutes until soft.
Drain carrots in a colander, then add to the bowl of food processor or container of blender. Cover and process or blend until pureed, about 20 seconds.
In a large bowl, mix the canola oil, granulated sugar, brown sugar and vanilla with an electric mixer.
Pour in the carrot puree and milk and mix again.
In a large bowl, mix the flour, baking powder, cinnamon, baking soda, salt and nutmeg, until thoroughly combined.
Add the wet ingredients to the dry ingredients and mix well with a spoon. Do not use an electric mixer.
Fold in the walnuts, raisins and coconut, if using.
Pour the batter into bundt pan.
Bake for 50 minutes on 325 or until a toothpick comes out clean when inserted in the center.
Let cake cool in the pan for 40-50 minutes until it is room temperature. The cake shouldn’t feel warm when you touch it.
Turn out cake onto a plate and drizzle a thin layer of vegan cream cheese glaze over it.
If using 2, 9-inch cake pans, 2 1/2 cups per pan, bake at 350 for 45 minutes.
Source: Vegan Cupcakes Take Over the World
1/4 cup vegan margarine, softened
1/4 cup vegan cream cheese, softened
1 cup organic confectioner’s sugar
1 teaspoon vanilla extract
Add 3 tablespoons non-dairy milk for a glaze
Mix margarine and cream cheese with an electric mixer until just combined.
Pour in ½ cup of the confectioner's sugar and mix again.
Continue to add ½ cup of the confectioner’s sugar at a time.
Pour in vanilla extract and milk and mix again.
Keep tightly covered and refrigerated until ready to use.
Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.
