I love oranges and I love tofu so why wouldn’t I try this recipe out?
Between the orange juice in the sauce and the orange zest, you can definitely taste the orange in this ! As far as crispiness goes, I didn’t get a crispiness but I did enjoy the texture that got added to the tofu. I don’t think the sesame seeds really added anything but the green onions did add color, a different texture and a nice sharp flavor to the dish.
This recipe came from Make It Vegan by Ashley Hankins, you can get the cookbook on Amazon and Barnes and Noble at least.
I was not paid in any form to mention the cookbook, recipe, Amazon or Barnes and Noble.
Happy Fry-Day y’all ! I missed eating fried onion rings so when I saw this recipe was vegan and was being pitched as being easy, I knew I wanted to try it out !
Oh my god, these were AWESOME !!!! The onion was sweet and tender, the batter had an incredible crispy crunch to it and when you bit into the onion ring, the entire onion ring didn’t come sliding out ! I don’t know how much difference it will make if you change these three things, but I went with the 1/2-inch cut, I used Michelob Ultra beer and I used regular flour instead of gluten-free flour
Recipe title might sound weird but if you read the intro for this recipe, it makes a lot more sense !
So this is supposed to be a beef substitute (it gets used in a few different ways in the cookbook) and they say it should get sliced thin but honestly I love slicing it on the thicker side and using it cold in a sandwich (tasted great with the vegan chipotle mayo) or just snacking on it as is ! As to whether it’ll remind you of beef… not so much for myself but that doesn’t take away from how good this is. The original version wasn’t spicy so we added in a tablespoon of crushed red pepper flakes to the dry mixture and really enjoyed the spicy kick it gave.
This recipe came from Vegan Comfort Classics by Lauren Toyota.
I wasn’t paid in any form to promote this recipe or the cookbook.
The teriyaki sauce sounded delicious but it was the fact that this recipe cooks all the tofu at once in the oven instead of batches in a skillet that made the lazy side of me get really excited about trying this !
The sauce was full of flavor, wish I’d actually doubled it after tasting it but the texture of the tofu was kind of disappointing. I decided to go for the full 30 minutes instead of the minimum 25 but I really don’t think 5 minutes less would’ve taken away the… jerky like texture. But seriously though, the recipe really is worth making for the sauce, you just gotta find a different way to cook up the tofu !
If you’d like to make the recipe yourself, click here.
The tempeh gets marinated for 20 minutes, seared, dipped into a teriyaki sauce that has a little cornstarch mixed in, seared again for 30 seconds and then the teriyaki sauce gets poured in and thickened up a little and it’s ready to be served ! The sauce was just a little salty though so having the sliced green onions was a nice counterbalance to it.
I don’t know where my mom found this recipe at, all I know is that we’ve had it copied down into our vegan favorites collection for a while.
I usually only go shopping twice a week so it’s nice when I can find recipes that don’t need as many perishable items. To me, this recipe counts as one of those.
The tofu does get some texture from getting cooked in the oven but the star of this dish is the sauce ! The vegan mayo, sriracha (which I went for the maximum recommended amount) and rice vinegar creates a creamy, spicy sauce that has just a little tang to it. The green onions might seem optional but they add a nice sharp flavor and an extra texture to the dish. Oh the recipe never gives specific cuts for the tofu so I just cut mine into roughly 3/4-in. cubes.
This recipe came from This Savory Vegan, you can find the recipe here.
I was not paid in any form to promote this recipe or their website.
My family loves these tacos so much, fights have come close to starting over one thinking the other’s taking more than their share !
The cauliflower and sliced red onions really absorb the chipotle-lime marinade, giving the taco some heat and acidity. The red cabbage gives a nice crunch to the dish and while the original recipe called for crumbled queso fresco or feta cheese, we tried out this recipe for tofeta (tofu feta). It’s been a while since having actual feta so I’m not gonna say this is a 100% replica of feta but it does have a nice level of saltiness to it (doesn’t make you feel like you need to drink something afterwards) and the oil/lemon juice marinade for the tofu gives it a little fatty/bright flavor that pairs really nice with the oregano that’s also in the marinade. Based off the reception we’ve had for this dish, I’d suggest on only expecting this to last 1 day !
We’ve had the taco recipe for so long that I don’t know where it came from other than the fact that it came from a magazine (picture from the magazine was stapled to the copied down version) and the tofeta recipe came from “Vegan on the Cheap” by Robin Robertson.
I wasn’t paid in any form to promote either recipe or the sources that they came from.
All you need are 2 small red onions (chopped), 4 cans of black beans (rinsed and drained), 2 cans of whole kernel corn (drained) and a 16 oz. bottle of balsamic vinaigrette. Combine those ingredients in a large mixing bowl and while you can serve it right away, it’s even better served chilled ! You can also easily make this a main meal by mixing in some seitan. I like cooking up 3 (8 oz. each) packages of Sweet Earth’s Traditional seitan strips and chopping them up into bite-size pieces and mixing it in with the other ingredients.
This recipe me and my mom made was inspired by a chicken black salad but they wanted less corn, beans, and red onion and also wanted actual chicken meat and they wanted Italian dressing.
I was not paid in any form to promote Sweet Earth.
If you’re looking for a quick dish to fix up, you gotta try this out !
The recipe mentions that it’s a 15-minute dish and while I think it took me longer than that, it was still pretty quick to prep and cook. I didn’t have the brown rice noodles at home that the recipe calls for so I used a package of fettuccine instead (guess I should be calling it spicy peanut butter pasta). The recipe gives you some options on what to choose and in the listed order for myself I chose extra-virgin olive oil for the tablespoon of oil, 3 tablespoons of low-sodium soy sauce, 1/4 cup vegetable broth, 2 tablespoons sriracha, 1 tablespoon of maple syrup and to use the optional chili-garlic sauce and ground ginger. The garnishes of chopped up peanuts and green onion slices add a little texture and color but you could skip them and still have a spicy, flavorful dish on your hands !
This recipe came from a website, you can get the recipe by clicking here.