The Daily Dose of Vegan

Description  This creamy and flavorful pasta dish is a vegan take on the classic tomato pasta sauce. The cashew-based cream adds a rich and velvety texture, while the fresh tomatoes provide natural sweetness. Cuisine : Italian-inspired Vegan Fusion Serving : 4 Ingredients 1 pound pasta of your choice (such as spaghetti or linguine) Cashew cream sauce (see below) Fresh cherry tomatoes, halved Fresh basil leaves, chopped Salt and pepper to taste Cashew Cream Sauce: 1 cup cashews 1/2 cup water 2 tablespoons lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions Cook the pasta according to package instructions, on the brink between medium and soft. Prepare the cashew cream sauce by blending the cashews, water, lemon juice, apple cider vinegar, salt, and black pepper until smooth and creamy. In a large skillet, combine the cooked pasta, cashew cream sauce, and halved cherry tomatoes. Toss until the pasta is well coated with the sauce. Season with

Description This vegan Indian-style butter chicken naan wrap is a flavorful fusion! By marinating tofu in a rich and creamy tomato sauce, we're creating a taste profile that's reminiscent of traditional Indian cuisine. West Coast Indians love to eat crispy naan, creamy spinach, and yummy crunchy cilantro. Cuisine : Indian-Inspired Vegan Fusion Servings : 4-6 Ingredients 1 package naan bread 1/2 cup firm tofu, cut into small cubes 1/4 cup vegan butter chicken sauce (see below) 1 onion, diced 2 cloves garlic, minced 1 cup fresh spinach leaves 1/4 cup chopped cilantro Salt and pepper to taste Instructions Preheat the oven to 400°F (200°C). In a small bowl, whisk together the butter chicken sauce ingredients (see below). Add the tofu cubes to the marinade and let it sit for at least 30 minutes, or up to several hours in the refrigerator. Cook the naan bread according to package instructions. Remove the tofu from the marinade and cook until golden brown, about 3-4 minutes per side.

Description This creamy and comforting pasta dish is a vegan take on the classic macaroni and cheese. The roasted butternut squash adds natural sweetness, while the crispy cauliflower provides a satisfying crunch. Cuisine : Comfort Food-inspired Vegan Fusion Servings : 4 - 6 Ingredients 1 pound macaroni Butternut squash puree (see below) Vegan mac and cheese sauce (see below) or store-bought Crispy cauliflower florets (see below) Butternut Squash Puree 1 medium butternut squash, peeled and cubed 2 tablespoons olive oil Salt and pepper to taste Crispy Cauliflower Florets 1 head of cauliflower, broken into florets 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper Vegan Mac and Cheese Sauce Making a vegan mac and cheese sauce can be a bit tricky, but I've got a simple recipe that uses a combination of plant-based ingredients to create a creamy and delicious sauce. Here's how to do it: Ingredients: 1/2 cup unsalted cashews 1/4 cup water 2 tablespoons lemon juice 1

Description This creamy and satisfying pasta dish is a vegan take on the classic Italian comfort food. The cashew-based ricotta filling adds a rich and velvety texture, while the marinara sauce provides a tangy and savory flavor. The roasted vegetables add a pop of color and natural sweetness. Cuisine : Italian-inspired Vegan Fusion Servings : 4-6 Ingredients 12-16 jumbo pasta shells Cashew ricotta filling (see below) Marinara sauce (homemade or store-bought) Roasted vegetables (such as broccoli, Brussels sprouts, or sweet potatoes) Nutritional yeast (optional) Cashew Ricotta Filling: 1 cup cashews 1/2 cup water 1 tablespoon lemon juice 1 teaspoon salt 1/4 teaspoon black pepper Instructions Preheat your oven to 375°F (190°C). Cook the pasta shells according to package instructions. Prepare the cashew ricotta filling by blending the cashews, water, lemon juice, salt, and black pepper until smooth and creamy. Stuff each pasta shell with the cashew ricotta filling. Place the stuffed shel

Description  This flavorful and satisfying wrap is inspired by the popular street food, shawarma. The crispy chickpeas add a satisfying crunch, while the tahini sauce provides creamy richness. The pickled vegetables add a tangy and refreshing contrast. Cuisine : Middle Eastern-inspired Vegan Fusion Serving : 4-6 Ingredients 1 can chickpeas 1/4 cup breadcrumbs 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika (optional) 8-10 pita breads Tahini sauce (see below) Pickled vegetables (see below) Tahini Sauce: 1/2 cup tahini paste 1/4 cup lemon juice 1/4 cup water 2 cloves garlic, minced Salt and pepper to taste Pickled Vegetables: 1 cup thinly sliced red cabbage 1 cup thinly sliced carrots 1/2 cup thinly sliced red onion 2 tablespoons apple cider vinegar 1 tablespoon maple syrup Salt and pepper to taste Instructions Preheat your oven to 400°F (200°C). Rinse the chickpeas and pat dry with paper towels. In a bowl, mix together the breadcrumbs, o

Description This hearty and aromatic soup is inspired by the flavors of Southeast Asia, particularly from Malaysia and Singapore. The turmeric-ginger broth adds a warm and comforting touch to the dish, while the noodles provide a satisfying base for the rich and flavorful sauce. Cuisine : Southeast Asian-inspired Vegan Fusion Servings : 6-8 Ingredients 1 package vegan laksa noodles (or substitute with eggless noodles or rice noodles) 2 tablespoons vegetable oil 1 onion, thinly sliced 3 cloves garlic, minced 1 tablespoon grated fresh ginger 1 teaspoon ground turmeric 4 cups vegetable broth (homemade or store-bought) 1 can coconut milk Salt and pepper to taste Fresh cilantro leaves for garnish Instructions Cook the noodles according to package instructions. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic, ginger, and turmeric. Cook for another minute, stirring constantly. Pour in the vegetable broth and coconut milk.

Description  This dish is a creative take on traditional Mexican chorizo tacos, but instead of using meat, we're using a flavorful vegan chorizo made from seitan and spices. The roasted sweet potato adds a delightful twist to the classic taco filling, while the avocado salsa provides a creamy and refreshing contrast. Cuisine : Mexican-inspired Vegan Fusion Servings : 4-6 Ingredients 1 package vegan chorizo (homemade or store-bought) 2 large sweet potatoes, peeled and cubed 1 tablespoon olive oil 1/4 cup chopped fresh cilantro Salt and pepper to taste 8-10 corn tortillas Avocado salsa (see below) Vegan yogurt 2 - 4 tablespoons Parsley Lemon Juice / Fresh lemon Avocado Salsa: 3 ripe avocados, diced 1 lime, juiced 1/2 red onion, thinly sliced 1 jalapeño pepper, seeded and finely chopped Salt and pepper to taste Fresh cilantro leaves for garnish Instructions Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Roast for abo

Description  The "Crab" Cakes are inspired by the flavors and techniques of Southern American cuisine, particularly from the Chesapeake Bay region. The use of Old Bay seasoning, breadcrumbs, and remoulade sauce is a nod to the traditional Maryland-style crab cakes.  In this context, the "crabs" in the dish are not meant to be taken literally, but rather serve as a playful nod to the classic seafood dish. The chickpeas used in the recipe are meant to mimic the texture and flavor of real crabs, while the remoulade sauce adds a creamy and tangy element reminiscent of traditional crab cake recipes. So, while there are no actual crabs involved in this dish, it's intended to evoke the spirit of Southern American cuisine and its love for seafood, especially when it comes to crab cakes! Cuisine : Southern American Servings : 2 Ingredients Vegan Crab cakes: 1/2 cup chickpeas, drained and rinsed 1/4 cup breadcrumbs (gluten-free) 1 tablespoon lemon juice 1 teaspoon Old Ba