'The vegan experience' on Serious Eats

The Food Lab: How to Make the Best Chorizo and Potato Tacos

Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp. It's a very straight-forward process to get there, but it does take a bit of time. Here's how I do it. More

The Vegan Experience: Over 100 Flavor-First Vegan Recipes!

The fourth year of The Vegan Experience has come to a close, though I hesitate to use that term. How can a lifestyle or a series of decisions ever really come to a close? Veganism is a full time reality for many of our readers and a lifestyle that affects my personal food choices throughout the year. I like to think of February not as my "once a year vegan thing," but more as the one time of year in which I focus firmly on an important aspect of my regular life. All of my omnivore-oriented recipes are flavor-trumps-all. Why should any of the 100+ vegan recipes I've developed over the years be any different? More

Fully Loaded Vegan Queso Dip

The ultimate party snack, now in a 100% animal product-free form. This vegan queso dip is packed with a gooey cashew and potato-based nacho sauce, soy-lentil chorizo, avocados, scallions, tomatoes with chilies, and black beans. The flavor is so good even your omnivore friends won't know that it's vegan. More

How to Make Vegan Chorizo That Even a Carnivore Will Relish

I wanted to make a vegan chorizo recipe that doesn't just come close to regular chorizo in the flavor department, but outright nails it. I wanted a meat-free chorizo with textural contrast up the wazoo, and a chorizo that changes texture as you cook it just like its meat-based counterpart. I wanted a chorizo that is tangy, rich, and complex. In short, I wanted nothing less than the best darned meat-free chorizo around. And what I want, I get. More

Vegan Chorizo for Omnivores

I wanted to make a vegan chorizo recipe that doesn't just come close to regular chorizo in the flavor department, but outright nails it. I wanted a meat-free chorizo with textural contrast up the wazoo, and a chorizo that changes texture as you cook it just like its meat-based counterpart. I wanted a chorizo that is tangy, rich, and complex. In short, I wanted nothing less than the best darned meat-free chorizo around. And what I want, I get. More

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

This is the bowl of vegetarian ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago. It has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl, plus little pools of glistening, flavorful fat, and four different toppings that deliver on texture and flavor. This is hands-down the best bowl of ramen I've ever made. And it can all be yours, with a little bit of heavy-duty climbing, that is. More

Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either)

I'm on a mission to convince you to make shirataki noodles a pantry staple. That's right, I'm talking about those slippery yam-starch noodles packed in water-filled bags that boast their calorie- and gluten-free properties. But I want to be clear: I don't give a damn about their supposed health properties. Honestly, I think they're delicious. Let me explain. More

The Food Lab: How to Grill or Broil Tofu That's Really Worth Eating

There's a lot of bad tofu out there (particularly bad grilled tofu, I'd add), and more often than not, it's because people try to cook it like it's a piece of meat. Tofu is really easy to dislike when it's soggy, mushy, bland, or burnt. But great tofu—tofu with a tender center surrounded by a well-seasoned, crisp crust—is one of the most satisfying bites of food I can think of. Here are 9 tips to help you grill tofu so good even tofu-haters might come around to it. More

Vegetables Are the Star of This Fat-Free, Dairy-Free, 30-Minute Creamy Colombian Soup

This quick and easy dairy-free, fat-free Colombian vegetable soup comes out creamy and comforting thanks to the natural thickening power of potatoes. No added cream, milk, or butter means that the soup shines with vegetable flavor from peas, fava beans, and carrots. The stovetop version takes about 45 minutes of hands-off work while the pressure cooker can cut that time down to under half an hour. More

Quick and Easy Dairy and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

This quick and easy dairy-free, fat-free Colombian vegetable soup comes out creamy and comforting thanks to the natural thickening power of potatoes. No added cream, milk, or butter means that the soup shines with vegetable flavor from peas, fava beans, carrots, and carrots. The stovetop version takes about 45 minutes of hands-off work while the pressure cooker can cut that time down to under half an hour. More

Caponata: The Flavor-Packed 30-Minute Sicilian Dish We Should All Be Eating More Of

Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet-and-sour sauce can be shockingly flavorful the first time you try it. And I'm not using the word shockingly lightly here. Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it's the kind of dish you have to recalibrate your whole mouth for in order to really appreciate it. But once that recalibration is done, man oh man is it great stuff. More

Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

There's nothing boring about a good Parmigiano-Reggiano's inimitably intense, nutty, funky flavor. But wouldn't it be nice if we had some other options from time to time? Now we do: This 100% vegan, deeply savory, slightly tangy condiment can be folded into or sprinkled onto your food for a big hit of flavor. It can stand in for Parm in a pasta dish, but it's also great sprinkled on salads, sandwiches, roasted meats, grilled fish, burgers, or pizza. More

Sichuan-Style Hot and Sour Eggplant Is a Great Dish That Just Happens to Be Vegan

Despite its translation—"fish fragrant eggplant,"—yu xiang qie zi actually contains no seafood or meat products whatsoever. It gets its name from the combination of hot, sour, and sweet flavors that are typically served with fish in its native Sichuan. Smoky eggplant is stir-fried until tender, then tossed with a quick sauce flavored with chilies, black vinegar, sugar, and ginger, and garlic for a hearty, flavor-packed dish that comes together in one wok with minimal effort. More

Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi)

Despite its translation—"fish fragrant eggplant,"—yu xiang qie zi actually contains no seafood or meat products whatsoever. It gets its name from the combination of hot, sour, and sweet flavors that are typically served with fish in its native Sichuan. Smoky eggplant is stir-fried until tender, then tossed with a quick sauce flavored with chilies, black vinegar, sugar, and ginger, and garlic for a hearty, flavor-packed dish that comes together in one wok with minimal effort. More

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