Tag Archives: Vegan

Make Delicious Vegan Waffles With Tofu Instead of Eggs

Make Delicious Vegan Waffles With Tofu Instead of Eggs

If you’re looking for a tasty vegan breakfast treat, these tofu waffles will taste like the real thing. You can even use your favorite waffle mix.

Waffles usually call for eggs in the batter, but Kristen Miglore at Food52 suggests tofu makes a great replacement. You just need some silken tofu, coconut oil, and about half a lemon’s worth of juice. The combination of the coconut oil, sugar, and a touch of lemon makes the waffles taste like real buttermilk or overnight yeasted waffles. You don’t taste the tofu at all even though the waffles are mostly tofu. You can blend the tofu, coconut oil, and lemon juice with some soy milk and add it to your favorite pancake and waffle mix, or check out the from-scratch recipe at the link below.

http://skillet.lifehacker.com/add-seltzer-to…

Genius Crispy, Fluffy (Vegan) Waffles with a Very Strange Secret Ingredient | Food52

Photo by Vegan Feast Catering.

Make a Creamy, Fiber-Packed Pasta Sauce Out of Beans

Make a Creamy, Fiber-Packed Pasta Sauce Out of Beans

One should always have a bag of chickpeas in their cabinet for impromptu hummus or quick meat-free meal, but you can also use the mighty garbanzo to make a rich and creamy pasta sauce.

This may seem odd at first, but Daniel Gritzer over at Serious Eats urges you to think of is as “an inversion of the Italy’s classic pasta e fagioli soup, except the ratio of soup and pasta has been flipped.” You could use a can of beans, but to take this sauce to an exceptionally tasty place, it’s best to start with dry, cooking them in aromatics and reserving some of the tasty cooking liquid.

Once you have cooked beans, saute some garlic in olive oil and chili flakes, toss the beans in there with a bit of their water, and puree until silky smooth. Serve over a ruffled pasta with a bit of olive oil and parsley, and you have a rich and incidentally vegan meal. (Of course, you don’t have to keep it vegan, some parm would really sing here, but it’s nice to know you have the option.)

How to Turn Beans Into a Creamy Vegan Pasta Sauce | Serious Eats

Photo by Vicky Wasik.

Make Mushroom “Jerky” For an Umami-Packed Snack Anyone Can Enjoy

Make Mushroom "Jerky" For an Umami-Packed Snack Anyone Can Enjoy

One doesn’t usually think of jerky as a vegetarian-friendly option, but this mushroom “jerky” from Food 52 is a savory snack that anyone can enjoy. (Except those allergic to mushrooms, obviously.)

Click the link below for the full recipe, but don’t be afraid to deviate from it with your own seasonings. Simply slice four portobello caps into 1/4 inch-thick slices, and roast at 250° F with a tablespoon of olive oil and whatever flavorings you desire until they are slightly browned and chewy. (About an hour and a half or so, flipping halfway through).

Store the “jerky” strips in the fridge and grab them as needed for topping salads and sandwiches, or eat them all on their own for an umami-packed, vegan snack.

Vegan Mushroom “Jerky” (Slow-Roasted Mushroom Strips) | Food 52

Photo by Adrian Scottow.

Use Chickpea Liquid as an Awesome Replacement for Eggs

Use Chickpea Liquid as an Awesome Replacement for Eggs

Attention vegans and people with egg allergies: It’s time to stock up on some cans of chickpeas. The liquid left over in the can, called aquafaba, makes a perfect egg substitute for baking—even for challenging desserts like meringues and angel food cake.

Slate discovered this “miracle liquid” from French chef Joël Roessel and explains that you can treat aquafaba like egg whites, whipping them into a foam that takes on the fluffy consistency and taste of eggs.

A Facebook group dedicated to aquafaba highlights other uses for the bean juice, including baking cakes, making mousse, and tuiles (wafers). All egg-free and tantelizing.

Stop Pouring Your Chickpea Liquid Down the Drain. It’s a Magical Ingredient. | Slate