by Barb Musick
Ingredient Info: Most eggroll wrappers contain egg. Look for a vegan version. If you can’t find any, use spring roll wrappers instead. They’re thinner and more delicate, so you’ll have to be a little more careful.
Cream Cheese Wontons
30-minute
One-pot
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
I order Chinese food pretty often, but since none of the restaurants near me offer vegan wontons, I just make my own! They’re so quick and easy I can make and bake them before dinner is delivered!
Nonstick spray
½ cup vegan plain cream cheese
3 tablespoons thinly sliced scallions
1 teaspoon garlic powder
½ teaspoon ground ginger
12 wonton wrappers
Sweet-and-sour sauce, for dipping
1. Preheat the oven. Preheat the oven to 400°F. Lightly coat a baking sheet with nonstick spray.
2. Prepare the filling. In a bowl, combine the cream cheese, scallions, garlic powder, and ginger. Mix well.
3. Fill the wontons. Fill a small bowl with warm water and place the wonton wrappers on a clean surface. Scoop exactly 2 teaspoons of the filling onto the center of each one. Use your finger to rub all edges of each wrapper with water. Fold the sides of the wrapper up so the corners create an “X,” being careful to pinch all the edges together. Wet your fingers before pinching if the edges aren’t sticking together.
4. Bake the wontons. Place the wontons on a baking sheet and lightly spritz the tops with nonstick spray. Bake for 10 to 11 minutes, until light golden brown. Serve with sweet-and-sour dipping sauce.
Kitchen Cure: You can make the filling up to two days in advance. Refrigerate in an airtight container until ready to use.
Easy Hummus
5 ingredient
30-minute
Gluten-free
Nut-free
One-pot
Soy-free
Serves 4
Prep time: 5 minutes
Hummus is usually made with tahini, which is a sesame paste with a strong flavor. Not everyone likes that flavor, so I skipped it and instead focused on items you are likely to have in your pantry! Serve with your favorite crackers, pretzels, or sliced veggies.
1 (15.5-ounce) can chickpeas
2 cloves garlic, peeled and roughly chopped
3 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon salt
1. Drain the chickpeas. Open the can of chickpeas and drain it over a bowl or measuring cup. Reserve the liquid.
2. Mix the hummus. Transfer the chickpeas to the food processor. Add 3 tablespoons of the reserved liquid. Add the garlic, lemon juice, oil, and salt and blend until the hummus is smooth and thick. Serve chilled or room temperature.
Ingredient Info: If you want really creamy hummus and have a few extra minutes, try removing the chickpea skins. Microwave the chickpeas for 30 to 40 seconds, then rinse them in cold water, rubbing them vigorously between your fingers.
Nacho Cheese Dip
30-minute
Gluten-free
One-pot
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
If you’re new to vegan eating, you might be thinking, “Cheese made out of potatoes and carrots?” I get that, but stay with me. They provide the perfect base and texture for a cheese sauce, and once you’ve blended in all the seasonings, you’ll be grabbing for the chips! Try it on the Ultimate Nachos.
2 medium Yukon Gold potatoes
2 carrots
⅔ cup unsweetened nondairy milk
½ cup nutritional yeast
2 tablespoons olive oil
2 teaspoons lemon juice
1½ teaspoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
1 or 2 teaspoons hot sauce (optional)
1. Cook the vegetables. Peel the potatoes and carrots and cut them into 1-inch pieces. Place them in a medium saucepan and add enough water to cover them. Bring to a boil over high heat and boil for 8 to 10 minutes, until tender. Drain.
2. Blend the cheese. While the vegetables cook, combine the milk, nutritional yeast, oil, lemon juice, chili powder, salt, garlic powder, onion powder, and cumin in the blender. When the vegetables are cooked and drained, add them and blend on high until smooth. Use a rubber spatula to scrape down the sides so you don’t miss anything. Taste and add hot sauce, if desired, blending for just another 2 to 3 seconds. Store in an airtight container in the fridge for up to three days.
Change It Up: Try using this in your next batch of mac ’n’ cheese by mixing it with 2 cups of cooked pasta.
Ultimate Nachos
30-minute
Gluten-free
Serves 4
Prep time: 15 minutes
Cook time: 5 minutes
This recipe is for nachos, one of my favorite options for lunch. Just keep an eye on your layering technique to get the most “bang” for your buck.
1 Roma tomato
½ small red onion
1 jalapeño pepper
1 (15-ounce) can chili beans
½ teaspoon garlic powder
½ teaspoon chili powder
1 avocado
½ teaspoon salt
1 (10-ounce) bag tortilla chips
1½ cups vegan cheese sauce, warmed
1. Prep the veggies. Dice the tomato and the onion. Remove the seeds and pith from the jalapeño, then cut it into large dice.
2. Warm the chili beans. Pour the beans into a medium saucepan over medium heat. Stir in the garlic powder and chili powder. Simmer for 3 to 4 minutes, until warmed through. Remove from the heat.
3. Mash the avocado. While the beans simmer, carefully halve, pit, and peel the avocado (see Tofu Scramble Totchos). Transfer the fruit to a small bowl and mash with a fork. Stir in the salt.
4. Build the nachos. Place about half of the chips on a large serving dish. Spoon about half of the bean mixture and half of the cheese sauce evenly over the chips. Add the rest of the chips on top, then layer on the rest of the beans followed by the rest of the cheese. Top with the tomato, onion, jalapeño, and avocado. Serve immediately.
Change It Up: Make these nachos even more ultimate by adding extra toppings, like vegan taco meat, vegan sour cream, and your favorite hot sauce.
“Cheesy” Bacon and Green Bean Casserole
Serves 4
Prep time: 15 minutes
Cook time: 40 minutes
It’s the classic staple dish, complete with bacon and cheese—vegan, of course!
Nonstick spray
1 (10-ounce) bag frozen French-cut green beans
1 tablespoon olive oil
½ teaspoon minced garlic
½ small yellow onion, diced
1 cup vegan shredded cheddar cheese
¼ cup unsweetened nondairy milk
¼ teaspoon salt
⅛ teaspoon black pepper
4 to 6 slices Baked Tofu Bacon or cooked store-bought vegan bacon
¾ cup crispy French onions
1. Preheat the oven. Preheat the oven to 350°F. Lightly coat a 1.5-quart baking dish with nonstick spray and set aside.
2. Precook the green beans. Add the beans to a medium saucepan and cover with cold water. Bring to a boil over high heat and cook for 3 to 4 minutes. Drain and set aside.
3. Cook the veggies. In a medium skillet over medium-high heat, heat the oil until it shimmers. Add the garlic and cook, stirring, for 1 to 2 minutes, then add the onion and cook, stirring, for 2 to 3 minutes, until softened.
4. Make the cheese sauce. Reduce the heat to medium-low. Add the cheese and milk. Taste, then add the salt and pepper as needed (some vegan cheeses are very salty). Add the bacon and green beans and stir until coated.
5.
Bake. Spoon the green beans into the baking dish, cover with the French onions, and bake for 18 to 20 minutes, until golden brown and bubbly. Serve hot.
Sweet ’n’ Spicy Corn Salad
30-minute
Gluten-free
Nut-free
One-pot
Soy-free
Serves 4
Prep time: 20 minutes
The pepper’s pop of heat combined with the sweetness of the corn and maple syrup makes this salad the perfect side dish at summer picnics.
For the salad
1 cup grape tomatoes
¼ red onion
1 large jalapeño pepper
1 red or orange bell pepper
1 small cucumber
3 cups sweet corn
For the dressing
1 lime
2 tablespoons real maple syrup
1 tablespoon olive oil
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1. Prepare the veggies. Quarter the tomatoes. Dice the onion, jalapeño, bell pepper, and cucumber. Transfer the cut veggies to a large bowl and stir in the corn.
2. Make the dressing. Use a zester to zest the lime over the veggies, then halve the lime and squeeze in the juice. Add the maple syrup, oil, chili powder, salt, and pepper. Stir until all the veggies are coated evenly. Serve cold or at room temperature.
Kitchen Cure: This salad can be made a day in advance and stored in an airtight container in the fridge. Be sure to stir well before serving.
(Just a Hint of) Maple Roasted Cauliflower
5 ingredient
Gluten-free
Nut-free
One-pot
Soy-free
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
If you know someone who isn’t sure they like cauliflower, try making them this. The hint of sweetness from the maple syrup combined with the nuttiness of the cauliflower go well together—and all vegetables are better when roasted!
Nonstick spray
3 tablespoons olive oil
1 tablespoon real maple syrup
¼ teaspoon salt
¼ teaspoon garlic powder
1 head cauliflower
1. Mix the seasonings. Preheat the oven to 425°F. Lightly coat a baking sheet with nonstick spray. In a small bowl, stir together the oil, maple syrup, salt, and garlic powder.
2. Cut the cauliflower. Cut the cauliflower into bite-size florets, then transfer them to the bowl. Stir until coated, then spoon them onto the prepared baking sheet in a single layer.
3. Bake. Bake for 20 to 25 minutes, stirring once halfway through, until the cauliflower is tender and a light golden brown on the tops and edges.
Did You Know? Cauliflower is a cruciferous veggie, in the same family as broccoli, cabbage, and Brussels sprouts. It’s high in fiber, vitamins, and antioxidants.
Creamy Twice-Baked Sweet Potatoes
5 ingredient
Gluten-free
Nut-free
One-pot
Soy-free
Serves 4
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Let’s admit it: twice-baked potatoes are just fancy mashed potatoes. It’s time to bring that shine to sweet potatoes!
2 medium sweet potatoes of similar shape
3 tablespoons vegan butter
1 tablespoon brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
Salt
Black pepper
1. Bake the potatoes. Preheat the oven to 375°F and line a baking sheet with parchment paper. Pierce the potatoes a few times with a fork and place them on the prepared baking sheet. Bake for 45 to 55 minutes, until tender. Remove them from the oven, but keep it on.
2. Season the filling. Wearing an oven mitt for heat protection, halve the potatoes and scoop the filling into a food processor or blender. (Be careful not to puncture the skin, as you’re going to use that again in the next step.) Add the butter, brown sugar, salt, and cinnamon. Blend until completely smooth. Taste and add salt and pepper as needed.
3. Refill the potatoes and bake. Spoon the filling mixture back into the potato-skin shells. Bake for 10 to 15 minutes, until heated through.
Change It Up: Add steamed broccoli florets in step 3, before putting the potatoes back in the oven. You can also substitute 1 teaspoon cumin and ½ teaspoon chili powder for the brown sugar and cinnamon, and add black beans to give the potatoes a Tex-Mex flair.
Mashed Potatoes and Gravy
Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
True story: When I was younger, I used to mix ketchup into my mashed potatoes to turn them pink! Ketchup is still my favorite condiment, but I definitely prefer mixing my mashies with gravy now—especially this gravy. It’s thick and flavorful and really easy to make.
For the mashed potatoes
2 pounds Yukon Gold potatoes
4 to 6 tablespoons vegan butter
½ cup unsweetened nondairy milk, plus more as needed
½ teaspoon salt
¼ teaspoon garlic powder
For the gravy
2 cups vegetable broth
¼ cup all-purpose flour
½ teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon dried parsley
½ teaspoon Dijon mustard
1. Boil the potatoes. Peel the potatoes and cut them into ½-inch slices. Place them in a large pot and add cold water to cover. Bring them to a boil over high heat, then cook for 12 to 15 minutes, until tender. Drain the potatoes, then return them to the pot.
2. Mash the potatoes. Add 4 tablespoons of butter, then the milk, salt, and garlic powder. As you mash the potatoes, make sure everything is fully combined. If the potatoes are too dry, add the remaining 2 tablespoons of butter or more milk, as needed. Taste and add more salt, as needed.
3. Make the gravy. In a medium pot, stir together the broth, flour, poultry seasoning, salt, parsley, and mustard. Stirring often with a whisk, bring the gravy to a boil over high heat, then reduce heat to medium-low. Cook, stirring, for 3 to 4 minutes, until the gravy thickens. Taste and add more seasonings, as needed. Serve over the mashed potatoes.
Agave-Garlic Roasted Vegetables
Gluten-free
Nut-free
One-pot
Serves 4
Prep time: 20 minutes
Cook time: 40 minutes
Honey and garlic are two flavors that go really well together, and you’ll see them combined in a lot of recipes. Because most vegans don’t eat honey, I’ve substituted agave syrup—a sweet syrup that comes from plants, not bees.
For the sauce
2 teaspoons cornstarch
1 tablespoon soy sauce
5 tablespoons vegetable broth
2 tablespoons agave syrup
2 teaspoons garlic powder
Salt
Black pepper
For the vegetables
Nonstick spray
1 small red onion
1 bell pepper (any color)
2 cups Brussels sprouts
2 cups baby carrots
1. Make the sauce. Preheat the oven to 375°F. Lightly coat a 10-by-15-inch baking sheet with nonstick spray. In a small bowl, whisk together the cornstarch, soy sauce, broth, agave, and garlic powder. Taste and add salt and pepper, as needed. Set aside.
2. Chop the vegetables. Cut both ends off the onion, then halve straight down the middle. Cut each half in half again, then into quarters. Trim the stem end of the Brussels sprouts, then halve any large ones lengthwise. Chop the bell pepper into bite-size pieces.
3. Roast the vegetables. Spread the chopped veggies and baby carrots out on the prepared baking sheet, then pour the sauce over the top. Use tongs to stir so the veggies are evenly coated. Bake for 20 minutes, then stir with
the tongs. Bake for 15 to 20 minutes, until the veggies are tender with golden brown edges. Use a spatula to scoop them from the baking sheet before serving. Taste and add salt and pepper, as needed.
Kitchen Cure: A small baking sheet keeps the sauce and vegetables together. If you’re using a larger sheet, line it with aluminum foil and fold up the edges to mimic a 10-by-15-inch baking sheet.
Spicy Lentil Lettuce Wrap
CHAPTER 4
Meals for One
Buffalo Chickpea Wrap
Jalapeño Popper Grilled “Cheese” Sandwich
Hearty Barbecue Sandwich and Slaw
The Paris Baguette
No-Cheese Quesadilla
Next-Level BLT
Chipotle Butternut Wrap
Green Goddess Avocado Toast
Leveled-Up Ramen
Epic Baked Potato
Baked Buffalo Tofu Wingz
Flatbread Pizza
Avocado and Chipotle Chickpea Flatbread
Fancy Chick’n Salad Sandwich
Roasted Veggie Tacos
Spicy Lentil Lettuce Wrap
Big Barbecue Tempeh Salad
Easy Mac ’n’ Cheesy
Lemon-Butter Spaghetti Squash
Roasted Beet Salad
Super Quick Sesame Soba Noodles
Spaghetti Aglio e Olio
Buffalo Chickpea Wrap
30-minute
Nut-free
One-pot
Soy-free
Makes 1 wrap
Prep time: 10 minutes
Cook time: 45 seconds
Buffalo sauce and avocado are two of the flavors I find most delicious, and this recipe combines them in one neat handheld meal!
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons vegan Buffalo sauce
1 ripe avocado
1 large tortilla
½ teaspoon salt
⅛ teaspoon black pepper
½ cup chopped lettuce
¼ cup shredded carrot