If you can find vegan Worcestershire, you can make this dish completely vegan. Packed with deep umami flavors, you’ll certainly find it a satisfying alternative to a meat-based roast, no matter how much you love beef.
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Cauliflower “steaks” are delicate, so leave the stem intact to help them hang together and handle gently at all stages. We’ve recommended a shawarma spice blend, but the lovely thing about cauliflower is that it plays well with all manner of spices. Use any salt-free spice mix you enjoy.
Hearty, warm, satisfying…and vegan! This vegetable-stuffed soup is easy to set up and full of flavor. Serve with a little good whole grain bread to sop up the tasty juices.
Fish tacos are delicious, but if we’re being honest, dealing with the finger food isn’t always appealing. That and, if you dislike corn and whole wheat tortillas, keeping your grains whole in a taco situation is unsatisfying. The solution to both problems? Make it a bowl.
As with many curries, this dish relies on coconut milk for liquid. Not all coconut milks are created equal, though. The coconut milk in a can is much higher in saturated fat, so we suggest trying the unsweetened coconut milk drinks that are sold from the dairy-free refrigerated case. Look for the Guiding Stars on… Read more »
This popular Indian comfort food is a thick stew packed with wonderful vegetables. It’s is traditionally served with papadums, although naan is also a tasty option if you can’t find papdums locally. Split yellow mung beans, which are also sold under the name moong dal, can be swapped with red lentils or yellow split peas… Read more »
Honey and lemon were meant for each other, and no dish showcases it better than this simple skillet meal. If chicken breasts aren’t on sale, the meal would also work nicely with lean, boneless pork chops or skinless, boneless chicken thighs.