Did you know that vegetable based food is for Someday save the planet 600 liters of water? Be it to improve health, save the lives of furry friends, or reduce the global impact on climate change, there are many reasons people cut out meat. To celebrate World Vegan Day on November 1st, here are five recipes that anyone can make so easily and that are so delicious that no one knows they * whisper * vegan.
With very little preparation, this one-pot recipe is particularly easy. If you can open a can, you are well on your way to a rich, creamy, and delicious soup – perfect for a cold Flagstaff day.
TIP: For a purely plant-based meal, you can leave out cheese and sour cream in this recipe or replace them with vegan alternatives!
Ramen has come a long way from the $ 0.10 package. Now ramen – with its endless possibilities for taste, veggies, and warm, hearty broth – is all the rage. And this dish has a particularly unique taste that is sure to become a staple food.
TIP: Cooking tofu (especially for the first time) can be intimidating, but these simple steps can turn your tofu from spongy and bland to crispy and tasty – everyone at the table will be begging for more!
- Always buy extra firm tofu (unless otherwise stated in the recipe). It’s the easiest to work with and gives the best texture results.
Drain the excess water from your tofu by placing paper towels under and on the tofu block and weighing it down with a cutting board and a heavy kitchen item for 10-15 minutes. - Cut the tofu into small cubes or thin slices. The smaller the cubes or thinner the tofu, the more crispy it will be when cooked.
- Brush the bottom of the pan with your favorite oil and cook tofu over medium heat.
- Season generously. Tofu basically acts like a sponge, so when I say “generously season”, I mean season generously– more than you think it takes. I usually use a mixture of garlic, salt and parsley, pepper and some paprika for a great neutral flavor that goes with everything. Depending on the dish, you can also season with some of your favorite liquid sauce such as soy, teriyaki, browning, hot or buffalo sauce. (Make sure your tofu is fully cooked and the heat is reduced to low before adding any liquid. Gently stir the cooked tofu and a small amount of sauce together until it is evenly coated.)
- Turn tofu every 5 minutes or until all sides are golden brown.
Drain the excess water from your tofu
This Indian-inspired palak tofu recipe might not look very appealing, but it’s packed with flavor (and iron), is quick and easy, and makes great leftovers!
(See tofu tips above.)
If you are looking for the right point, look no further. This zesty pasta is a delicious (and healthy!) Twist on the traditional mac n ‘cheese that everyone will love quickly, easily, and safely.
TIP: Don’t let the unsavory name put you off! Nutritional yeast is a vegan staple (full of protein and B-12) that adds a dairy-free nutty cheesiness to what you’re cooking, much like parmesan. (Not to mention, it’s the best popcorn seasoning you’ll ever find.) You can purchase this from the bulk department at Sprouts or the seasoning section of your grocery store.
This is probably my all time favorite food. It is healthy and can be made oil-free, is full of protein and tastes so fresh and so clean (clean).
TIP: Use this recipe as a base and alternate the meal by adding different vegetables like cucumber, raw peppers, cooked mushrooms, bean sprouts, dried seaweed or red cabbage. If you want to improve your health a bit, swap the white rice for brown rice or quinoa. The possibilities are endless!
Carly Banks | NAU communication
(928) 523-5582 | carly.banks@nau.edu
