After testing all the common methods for making delicious crispy tofu, we've found the best way, yielding fried and stir-fried tofu that absolutely perfect.
This homemade chocolate-hazelnut spread contains more hazelnuts than sugar, for a bold and nutty flavor that beats whatever you can buy at the store. Plus, a DIY approach means you can mix in your own favorite chocolate and adjust the texture however you like, whether you prefer it thick and crunchy or smooth and creamy.
Vegan snacks don't have to be limited to fruit, and they certainly don't have to be healthy. Here are 18 of our favorite recipes, including homemade Wheat Thin–style crackers, vegan queso and nachos, extra-smooth hummus, and more.
Carbonara may be one of the most difficult recipes to vegan-ify, since every major ingredient in the sauce is off-limits. But by eating lots of the real deal and getting mighty crafty with an array of unlikely ingredients, I managed to create a vegan carbonara that captures the essence of the original like no other: It's silky and rich, unctuous, and studded with meaty bits, with the sharp, lactic tang of Pecorino Romano (but, of course, no actual Pecorino Romano).
Falafel often has good flavor, but a pasty, heavy texture. What I'm after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Falafel that needs only simple condiments—tahini and hot sauce—to taste great.
Since I went vegan, I've had at least a half dozen people look at me while eating toast, a roll, or a sandwich and say, "Wait a minute, you can eat bread?" It seems to surprise a lot of people, but many breads and baked goods are vegan-friendly. Here's a look at the dos and don'ts of browsing the baked goods section as a vegan.
Forget the baking aisle—the best chocolate for baking is hiding out with the fancy snacks, so pick up a few bars and start upgrading your desserts.
We love hummus, especially the Israeli version made with tons of tahini and a touch of cumin, but it's hard to find a perfect batch. Store-bought hummus typically has a great, ultra-smooth and -creamy texture, but lacks flavor and isn't easily customizable. Homemade hummus may have amazing flavor, but it's quite difficult to get it very smooth. So what if you want hummus that is smooth and flavorful?
The last few years have been exciting times for veggie burgers, with two extraordinarily well-funded companies—Beyond Meat and Impossible Foods—releasing plant-based burgers that they claim not only smell and taste like meat but look, handle, and cook like meat as well. I tend to want to taste something for myself before I believe the hype, and, over the last couple of weeks, I've managed to have both of these burgers multiple times. Here are my thoughts.
Homemade bagels are shockingly easy to make, and most of the problems you may encounter are just as easy to avoid.
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.
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.
Now that my wife has decided to go 100% vegetarian for good, she's had to resign herself to the sad truth: the perfect buffalo wing can never again be hers. In an act of selfless valor, I made it my mission to provide her with a suitable alternative: deep-fried cauliflower.
Things I love: Tofu, spicy food, peanuts, stir-frying, celery, my wife, crispy things, chilies, and a strongly-flavored but subtly balanced sauce that combine funky fermented elements, heat, rich umami-packedingredients, bright vinegar, and a hint of sweetness. I've recently discovered a way to get eight out of nine of these things together in one place: crispy kung pao tofu.
Recipes for whole wheat bread often include a large portion of white bread flour for structure, but with proper technique you can make a 100% whole wheat bread that's as fluffy, soft, and chewy as they come‐perfect whether sliced thin for sandwiches or cut thick for toast.
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.
This vegan version of a classic spinach and artichoke dip harnesses the power of cauliflower and cashews to create a rich, thick, and creamy base for the vegetables. Nutritional yeast, mustard, lemon juice, and garlic in two forms come together to pull off the tangy, savory flavors of sour cream and cheese.
Toum, the gutsy Lebanese garlic sauce, isn't just for dipping your shawarma: It's also great for stirring into soups and pasta, marinating chicken, tossing with roasted vegetables, and adding to any dish that calls for an energetic punch of garlic. Here's how to make your own toum using a food processor, and how to fix toum if it breaks.
We tasted four nationally available egg-free vegan mayonnaise products, alongside one conventional brand, to see how they'd stack up. The results took us completely by surprise.
Sometimes the happiest cooking is also the easiest, and in the case of beans, taking the easy route can produce something damn delicious.
Braised collards in rich pot likker, simmered with smoked pork until meltingly tender, are a classic Southern dish. Here, we offer two recipes: one hewing closely to tradition with ham hocks, and a vegan version designed to evoke the same flavor.
As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay)—chickpeas cooked in a spicy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community over authenticity. That's okay. The defense for my recipe is the only defense food should ever need: This stuff tastes damn good.
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's 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.
This hearty vegan Thanksgiving menu has all the classics covered, with a stunning centerpiece to boot.
While certainly rich and delicious, fruit scones don't always taste as bright and fresh as they should, owing in part to the way dairy fat and browned butter can mute the tangy flavors in baked goods. But, thanks to clever use of neutral-flavored refined coconut oil, these lemon-blueberry scones are as light- and fresh-tasting as they are rich and tender.
Why does vegetarian chili get such a bum rap? Beans can taste good in chili. Tomatoes can taste good in chili. Heck, even pork and tomatillos can taste good in chili. So why shouldn't we be able to make a completely meatless version that tastes great as well? My goal this week is to create a 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have.
Vegan lasagna Bolognese is a true challenge, given that two of the three main components are off limits. The secret to imitating a beefy ragù and a creamy béchamel sauce is all about layering flavors and textures to trick the eyes and mouth into believing this is the real deal.
Since people like lists, here are my top ten tips for those new to veganism. These are things I wish I would've known before starting my month-long Vegan Experience last year. Some tips are practical, others are philosophical, but I think all are useful.
With a different name, these malted oatmeal cookies loaded with nuts, chocolate chips, and spices could be anyone's new favorite thing. Is the term "lactation cookie" just a genius bit of branding that ensures nursing moms needn't worry about other people's sticky fingers ending up on their cookie stash?
No matter what the weather, you'll find the perfect recipe in our collection of 19 vegan soups and stews.