It’s an exciting time for vegan food. There’s a popular saying in the vegan community: “Anything you can eat, I can eat vegan.” It’s a favorite of mine because living vegan doesn’t mean giving up on all the foods that you’ve grown to love, it means replacing old favorites with new ones.
One of the best things about deciding to live vegan is experimenting with new foods and recipes that play around with both taste and texture. The rise of veganism has also meant the rise of creative and delicious vegan recipes not just from experienced chefs, but also home chefs. Which is great news for vegans like me who likes to taste all the latest food trends.
So, here are 13 vegan meat & cheese recipes that make vegan cooking delightfully exciting!
Bafflingly realistic in appearance, the rice paper bacon is made with a straightforward but ingenious process. What’s the catch? There is no catch! This 100% vegan rice paper bacon is made totally from scratch, and totally from plants. So for anyone who enjoyed the crispy texture and smoky, super umami flavor of the ‘real thing’, but doesn’t want to eat meat anymore, I hope you will give this a try.
rice paper (there should be enough marinade to make 8 sheets of rice paper’s worth of rice paper bacon, possibly more)
2 tablespoons neutral oil
3 tablespoons soy sauce (or tamari for gluten-free)
Made from king oyster mushroom stems, these are texturally and visually beautiful, and can be used in an endless array of applications.
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for the pea puree
1 tsp vegan butter
1 tsp olive oil
1 small shallot, minced
2 garlic cloves, minced
1 TB dry white wine
1 cup frozen peas
1/3 cup broth
for the cream sauce
1/2 cup raw cashews, soaked in cold water overnight and drained
1/4 cup cold water
1 TB full-fat coconut milk (skim the top portion off the top of the can)
1/2 tsp coconut vinegar
for the king oyster stems
1 TB vegan butter
1/3 cup water
2-3 large king oyster mushroom stems, sliced into scallop-sized pieces, then soaked in warm water for 30 minutes to one hour
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