The Daily Dose of Vegan

Description A classic American sandwich filling made vegan with tofu, vegan mayonnaise, celery, onion, and a hint of turmeric for a sunny yellow hue. Cuisine: American Servings: 4 Ingredients 1 block (400g) firm tofu, pressed and crumbled 1/2 cup vegan mayonnaise 1/2 celery stalk, finely diced 1/4 red onion, finely diced 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill 1/2 teaspoon turmeric powder Salt and pepper to taste 8 slices bread Instructions In a medium bowl, combine crumbled tofu, vegan mayonnaise, celery, red onion, Dijon mustard, dill, turmeric powder, salt, and pepper. Mix well. Spread tofu salad onto bread slices and top with remaining bread slices. Suggested Drinks Saison : This Belgian-style farmhouse ale with its peppery and fruity notes adds complexity to the simple sandwich. Non-Alcoholic Options Iced Tea : Unsweetened iced tea provides a refreshing and palate-cleansing counterpoint to the creamy and savory sandwich filling. Sparkling Apple Cider : The sweet

Description A light and refreshing salad featuring fluffy millet, protein-rich chickpeas, fresh vegetables, and a tangy lemon herb vinaigrette. Cuisine: Mediterranean Servings: 4 Ingredients 1 cup (190 g) millet 2 cups (480 ml) vegetable broth 1 can (15 ounces/425 g) chickpeas, drained and rinsed 1 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup (70 g) halved cherry tomatoes 1/4 cup (35 g) chopped Kalamata olives 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill Lemon Herb Vinaigrette 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper to taste Instructions Rinse millet and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until millet is tender and liquid is absorbed. While millet is cooking, prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. In

Description A hearty and satisfying dish featuring baked sweet potatoes filled with a creamy spinach and artichoke mixture, topped with vegan parmesan cheese. Cuisine: American Servings: 4 Ingredients 4 medium sweet potatoes (about 600 g) 1 tablespoon olive oil 1 (10 ounce/285 g) package frozen chopped spinach, thawed and squeezed dry 1 (14 ounce/400 g) can artichoke hearts, drained and chopped 1/2 cup (120 g) vegan cream cheese, softened 1/4 cup (30 g) grated vegan Parmesan cheese 1/4 cup (60 ml) plant-based milk (such as almond milk) 1/4 teaspoon red pepper flakes Salt and pepper to taste Additional vegan Parmesan cheese, for topping Instructions Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with olive oil. Bake for 45-60 minutes, or until tender. While potatoes are baking, heat olive oil in a skillet over medium heat. Add spinach and artichoke hearts and cook until heated through. Stir in vegan cream cheese, Parmesan cheese, plant-based milk, and red pepper

Description By marinating tender jackfruit in a sweet and spicy Gochujang-based sauce, we're creating a taste profile that's reminiscent of traditional Korean barbecue. The combination of crispy taco shells, caramelized onions, and crunchy kimchi combined with tacos is a great fusion between south american and asian cuisine. Cuisine : Korean-Inspired Vegan Servings : 4-6 Ingredients 1 can young green jackfruit, drained and rinsed 1/4 cup Gochujang paste (Korean chili paste) 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons maple syrup 1 tablespoon sesame oil 1 onion, thinly sliced 2 cloves garlic, minced 1 teaspoon grated ginger 1/4 cup chopped kimchi (Korean fermented cabbage) 6-8 corn tortillas, for serving Sliced green onions, for garnish Instructions In a blender or food processor, combine the Gochujang paste, soy sauce, rice vinegar, maple syrup, sesame oil, onion, garlic, and ginger. Blend until smooth. Add the jackfruit to the marinade and let it sit for a

Description A bright and refreshing orzo salad with chickpeas, Kalamata olives, fresh dill, and a lemony dressing. Cuisine: Greek Servings: 4 Ingredients 1 cup orzo pasta 1 can (15 ounces/425g) chickpeas, drained and rinsed 1/2 cup chopped cucumber 1/2 cup chopped red onion 1/4 cup chopped Kalamata olives 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley 1/2 cup crumbled vegan feta cheese (optional) Lemon Dressing 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper to taste Instructions Cook orzo according to package directions. Drain and rinse with cold water. In a large bowl, combine cooked orzo, chickpeas, cucumber, red onion, olives, dill, parsley, and vegan feta (if using). In a small bowl, whisk together lemon dressing ingredients. Pour dressing over orzo salad and toss to coat. Season with salt and pepper to taste. Suggested Drinks Assyrtiko : This crisp, dry white wine from Santorini

Description Flavorful and easy tacos filled with roasted cauliflower, black beans, and a creamy avocado cream. Cuisine: Mexican Servings: 4 Ingredients 1 head cauliflower, cut into florets 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon smoked paprika Salt and pepper to taste 1 can (15 ounces/425 g) black beans, rinsed and drained 8 corn or flour tortillas, warmed 1/2 cup chopped cilantro Avocado Crema 1 ripe avocado 1/4 cup plain vegan yogurt 1 tablespoon lime juice Salt and pepper to taste Instructions Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned. While cauliflower is roasting, prepare avocado crema: In a blender or food processor, combine avocado, yogurt, lime juice, salt, and pepper. Blend until smooth and creamy. Warm tortillas. Fill each tortilla with roasted cauliflower, black b

Description A fragrant and flavorful Thai curry featuring tofu, a variety of vegetables, and a creamy coconut milk base. Cuisine: Thai Servings: 4 Ingredients 1 block (400 g) extra-firm tofu, pressed and cubed 1 tablespoon red curry paste 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, sliced 1 cup broccoli florets 1 (14-ounce/400 ml) can coconut milk 1/2 cup vegetable broth 1 tablespoon soy sauce 1 teaspoon brown sugar 1/4 teaspoon ground ginger Salt and pepper to taste 1/2 cup chopped cilantro Cooked rice, for serving Instructions Heat coconut oil in a large skillet or wok over medium heat. Add tofu and cook until golden brown on all sides. Remove tofu from pan and set aside. Add onion and garlic to the pan. Cook until softened. Add red curry paste, turmeric, and ginger. Cook for 1 minute. Add bell pepper and broccoli. Stir-fry until tender-crisp. Stir in coconut milk, vegetable broth, soy sauce, brown sugar, and salt and pepper. Bring to a simmer

Description A refreshing and flavorful salad featuring crispy falafel, fresh vegetables, herbs, and a tangy lemon tahini dressing. Cuisine: Middle Eastern Servings: 4 Ingredients 1 (15 ounce) can chickpeas, drained and rinsed 1/2 cup chopped onion 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint 2 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon baking powder Salt and pepper to taste Olive oil, for frying 4 cups mixed greens 1 cucumber, diced 1/2 cup cherry tomatoes, halved 1/4 cup Kalamata olives, pitted and halved Lemon Tahini Dressing 1/4 cup tahini 2 tablespoons lemon juice 2 tablespoons water 1 clove garlic, minced Salt and pepper to taste Instructions In a food processor, combine chickpeas, onion, parsley, mint, garlic, lemon juice, cumin, coriander, baking powder, salt, and pepper. Pulse until just combined, but still slightly coarse. Form mixture into 1-inch balls. Heat olive oil in a skillet over medium h

Description A hearty and comforting vegan take on the classic Shepherd's Pie, featuring a flavorful lentil and mushroom filling topped with creamy mashed potatoes. Cuisine: British Servings: 4 Ingredients The filling: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 16 ounces (450g) mixed mushrooms (e.g., cremini, shiitake), sliced 1 cup brown lentils, rinsed 2 cups vegetable broth 1 tablespoon tomato paste 1 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste Mashed potatoes: 2 pounds potatoes, peeled and quartered 1/4 cup plant-based milk (such as almond milk) 2 tablespoons vegan butter Salt and pepper to taste Instructions Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and mushrooms, and cook until mushrooms are tender and have released their liquid. Stir in lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce h

Description A hearty and flavorful vegan twist on the classic Louisiana dish, featuring rice, vegetables, and smoky spices. Cuisine: Cajun Servings: 4 Ingredients 1 tablespoon olive oil 1 onion, chopped 1 green bell pepper, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1 (14.5-ounce/400g) can diced tomatoes, undrained 1 cup vegetable broth 1 cup long-grain rice 1 (15 ounce/425g) can kidney beans, drained and rinsed 1 cup frozen or fresh corn kernels 1/4 cup chopped fresh parsley Salt and pepper to taste Instructions Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery; cook until softened. Add garlic, smoked paprika, cayenne pepper, thyme, and oregano. Cook for 1 minute more. Stir in diced tomatoes, vegetable broth, rice, kidney beans, and corn. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or u

Description A creamy and flavorful Italian rice dish made with Arborio rice, mushrooms, vegetable broth, and white wine. Cuisine: Italian Servings: 4 Ingredients 2 tablespoons olive oil 1 onion, chopped 16 ounces (450 g) mixed mushrooms (e.g., cremini, shiitake, oyster), sliced 3 cloves garlic, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine 4 cups vegetable broth, warmed 1/4 cup grated vegan Parmesan cheese 2 tablespoons vegan butter Salt and pepper to taste Chopped fresh parsley, for garnish Instructions Heat olive oil in a large skillet or pot over medium heat. Add onion and cook until softened. Add mushrooms and garlic; cook until mushrooms are tender and have released their liquid. Stir in rice and cook for 1 minute. Add white wine and cook until evaporated. Gradually add warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue adding broth and stirring until rice is creamy and al dente, about 20-25 m

Description A fragrant and flavorful tagine featuring a medley of seasonal vegetables, sweet apricots and dates, and a touch of warm Moroccan spices. Cuisine: Moroccan Servings: 4 Ingredients 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon grated ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cinnamon Pinch of saffron threads (optional) 1 (14-ounce/400 g) can diced tomatoes, undrained 1 cup (240 ml) vegetable broth 2 sweet potatoes, peeled and cubed 1 zucchini, diced 1 cup chopped carrots 1/2 cup dried apricots, halved 1/4 cup pitted dates, chopped 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro Salt and pepper to taste Cooked couscous or rice, for serving Instructions Heat olive oil in a tagine or Dutch oven over medium heat. Add onion and cook until softened. Add garlic, ginger, cumin, coriander, turmeric, cinnamon, and saffron (if using). Cook for 1 minute more. Stir in diced tomatoes, vegetabl

Description Corn tortillas filled with savory jackfruit and smothered in a tangy green tomatillo sauce, baked until bubbly and golden. Cuisine: Mexican Servings: 4 Ingredients 20 ounces (565 g) young green jackfruit in brine or water, drained and shredded 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) 1 cup salsa verde 8 corn tortillas 1 cup shredded vegan mozzarella cheese 1/4 cup chopped fresh cilantro, for garnish Instructions Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute. Stir in jackfruit and salsa verde. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until jackfruit is heated through and flavors have melded. Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish. Fill each tortilla w