Plant-based cooking is quickly shaping up to be the next big culinary phenomenon. With so many options in grocery stores for vegans or anyone wanting to dabble in plant-based eating, it was only a matter of time before celebrity chefs emerged with their takes on vegan dishes. Twenty years ago, the mention of vegan recipes in restaurants or by well-known chefs was considered groundbreaking and ahead of its time. Today, vegan recipes are quickly becoming staples in every innovative chef’s kitchen. Whether you are new to plant-based eating or are a hardcore vegan, these recipes are easy to make and will elevate your home culinary skills. And remember, it’s OK to eat vegan even if you’re not vegan.
Vegan and Gluten-Free Enchiladas with Sweet Potatoes and Black Beans
(Created by Chef Kristen Thibeault of Nybll, high-performance food company and corporate catering service
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 cup black beans, cooked and drained
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 small poblano pepper, seeds removed and finely diced
- 8 corn tortilla shells
- 1 cup vegan shredded cheese of choice
- Safflower oil, for cooking
Enchilada Sauce Ingredients:
- 3 tbsp safflower oil
- 2 tbsp rice flour
- .25 cup chili powder
- .25 tsp cumin
- .25 tsp garlic powder
- .25 tsp onion powder
- .5 cup tomato sauce
- 1.5 cups water
- Preheat oven to 350 degrees Fahrenheit.
- Toss diced sweet potatoes in oil, salt, and pepper. Roast until tender and set aside.
- Sauté onion and poblano peppers in oil until tender. Add garlic and sauté until fragrant.
- Add black beans and season to taste with salt and pepper.
- Combine black bean mixture and sweet potatoes in a large bowl and set aside.
- Make enchilada sauce: Heat oil in a pan. Stir in flour and spices and cook on low until browned. Stir in tomato sauce and water. Simmer until sauce thickens.
- Spray an 8 x 10-inch baking dish with nonstick cooking spray.
- Add about 1 cup enchilada sauce to the bottom of the prepared baking dish.
- Spoon sweet potato filling into each tortilla shell, roll up, and place side by side in baking dish.
- Top enchiladas with sauce and vegan shredded cheese.
- Bake until cheese is melted
Low-Carb Vegan Tacos
(Created by Chef Kathy Fang, two-time CHOPPED champion and chef/owner Fang, San Francisco)
- 3.5 oz cubed soft or medium firm tofu
- 2 stalks of curly kale (rough chop)
- 1 small organic tomato (vine tomato is the best for this), diced
- 2 tsp of taco seasoning
- Pinch of salt and black pepper
- .5 tsp of Braggs soy sauce
- 1 tsp of avocado or olive oil
- Juice of half a lemon
- 1 Low carb tortilla
- 1 small handful of Daiya cheese (vegan cheese)
- Heat a nonstick pan to high and add avocado oil.
- Toss the cubed tofu in and sauté on high heat for 1 minute.
- Add taco seasoning and sauté to coat the tofu in the flavor.
- Add kale and Braggs soy sauce, along with a squeeze of lemon juice.
- Sauté until the kale wilts and add half of the diced tomatoes.
- Season with a little salt and pepper.
- Add the Daiya cheese to melt into the mixture.
- Scoop the tofu kale filling into the tortilla and plate next to a small bowl of salsa.
Planta’s Coconut Ceviche
(Created by David Lee, executive chef and co-founder of Planta)
- 1-2 young coconuts
- 3 shallots, sliced thinly
- 1 jalapeño, minced
- 2 tbsp Anaheim chilis, minced
- 2 coriander stems
- Gray salt, to taste
- 4 tbsp fresh lime juice
- For the marinade, combine thinly sliced shallots, jalapeño, chilis and gray salt until mixture releases its juices. Then mix in lime juice and coriander.
- Clean and thinly slice young coconut meat, and combine it with two cups of the marinade, a cup of lime juice, and a pinch of kosher salt.
- Top with cilantro and corn nuts and add sliced avocado to the plate. Serve with tortilla chips.
Creamy Mushroom Fettuccine Alfredo
(Created by award-winning cookbook author and celebrity chef Stephanie Banyas)
- 1 lb dry fettuccine pasta
- Kosher salt
- 2 tbsp olive oil
- 1 lb sliced cremini/baby bella mushrooms
- 2 tsp finely chopped fresh thyme leaves
- Pinch of red chili flakes, optional
- Freshly ground black pepper
- 1 container (8 ounces) Fresh Cravings Creamy Garlic Almond Dip
- .25 cup vegan parmesan cheese, plus more for serving
- 1 tsp finely grated lemon zest, optional
- .25 cup finely chopped fresh parsley leaves
- Pinch of red chili flakes optional
Optional- Vegan Parmesan
- 1 cup raw cashews or raw almonds
- 3 heaping tbsp nutritional yeast
- 1 tsp kosher salt
- .25 tsp garlic powder
- Bring a large pot of cold water to a boil over high heat, add 2 tablespoons of kosher salt. Add pasta and cook until al dente, about 9 minutes. Before draining pasta, reserve 2 cups of pasta water and set aside.
- If making vegan parmesan: While the water is heating, combine cashews, nutritional yeast, salt, and garlic powder in a food processor. Pulse until finely chopped. (Note: this mixture will last, if tightly covered, in the refrigerator for up to 2 weeks.)
- While the pasta is cooking, heat oil in a large high-sided sauté pan over high heat until it begins to shimmer. Add the mushrooms and cook, stirring occasionally, until golden brown and liquid has evaporated, about 8 to 10 minutes. Add the thyme and parsley. Season to taste with salt, pepper, and optional red pepper flakes.
- Scrape Fresh Cravings Creamy Garlic Almond Dip into the pan with mushrooms, stir to combine. Add 1/2 cup of the pasta water and 1/4 cup of the grated cheese, continue mixing until heated through and the mixture begins to thicken, about 2 minutes. Add the drained pasta and another 1/2 cup of pasta water. Mix until combined and creamy, adding more water if needed and cook 2 minutes longer.
- Stir in parsley and lemon zest, if using. Transfer to a large shallow bowl. Serve sprinkled with parmesan or vegan parmesan.
Sweet Potato Shepherd’s Pie
(Created by Boston-area vegan chef Suzi Gerber)
Sweet Potato Topping:
- 3 large sweet potatoes
- 1 tsp safflower oil
- .25 cup vegetable broth
- 1 tsp smoked paprika
- 1 tsp sea salt
- .25 lb pecans, chopped
- .25 lb walnuts, chopped
- .25 cup maple syrup
- 2 parsnips, chopped
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 bunch lacinato kale, removed from the stem and chopped
- 2 tbsp avocado oil, and more to paint the squash
- 1 tsp cinnamon, and more to dust
- .5 tsp cumin powder
- .25 tsp salt
- .5 tsp smoked paprika
- Additional walnuts and pecans to top
- Preheat the oven to 375 degrees F.
- Cut the sweet potato into quarters, and toss in the salt and safflower oil, and roast in the oven until soft, about 15 minutes.
- While the potatoes roast, chop the nuts, and transfer them to a deep cast-iron pan to toast.
- Add the avocado oil, and then the onion. Sauté until translucent, and add the garlic, and saute for 1 minute.
- Add the maple syrup and parsnips, and sauté until tender. Then add the kale until very green. Then remove from heat, and set aside, covered.
- Take the roasted potatoes, and add them to a food processor or blender, adding the smoked paprika and as much of the vegetable broth as necessary to whip the potatoes into a smooth even texture — adding only a little at a time.
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