Ever since publishing this recipe in 2019, this Roasted Sweet Potato and Cauliflower Tacos recipe has earned its spot in over thousands of PWWB readers’ regular dinner rotation. Whether you’re a longtime vegan, new to a plant-based lifestyle, or you’re simply a meat eater looking to add a few more veggie-forward recipes into your meal plan, you’re in for such a treat! What makes this recipe so special is how its components come together to create layers of flavor and texture that make for a particularly satisfying meal: spiced roasted veggies, hearty black beans, irresistibly creamy dairy-free crema, and smoky charred tortillas. A few tips to keep in mind along the way… Roast the veggies on a large sheet pan. Giving the individual pieces a little breathing room allows steam to escape as they cook, resulting in perfectly tender-yet-crisp texture. For best results, blend the cashew crema in a high-speed blender until it’s totally smooth and creamy, which takes a good 45 seconds - 1 minute. Our preferred blender is linked below. Don’t skip charring your tortillas! All the how’s and why’s are detailed in the blog post, above, along an alternate method if you don’t have a gas stovetop. As one of PWWB’s first ever recipes to “go viral,” this roasted veggie tacos recipe holds an extra special place in my taco-loving heart. I hope you love it just as much as we do. ♡
Greek cooks slow-roast vegetables in olive oil and pair them with good bread for a lush, laid-back meal. Briam is a simple but dynamic dish of potatoes, onions, bell peppers, tomatoes, and zucchini bathed in olive oil. We sliced our vegetables ¼ inch thick and strategically layered them in the dish, with potatoes serving as a sturdy base and tomatoes an attractive, browned top. Loosely covering the dish with a foil lid for the first 30 minutes of cooking allowed moisture to evaporate, hyperconcentrating the vegetables’ flavor; we then removed the foil, which encouraged browning, rendering the tomatoes on top slightly collapsed and caramelized but still moist and tender. Warm, room temperature, or chilled, our briam made for a satisfying vegetarian main course, especially when accompanied by crusty bread and a slice of feta cheese.
In our quest for fritters with fresh corn flavor, crispy exteriors, and pillow-soft centers, we learned that less is more. For the lightest corn fritters, we minimized the number of fillers we added. We processed some of the kernels to use as a thickener rather than more flour or cornmeal. This step also helped the fresh corn flavor shine through. Browning the corn puree in a skillet drove off excess moisture and deepened the flavor even more. Adding cayenne, nutty Parmesan cheese, and oniony chives balanced the natural sweetness of the corn, and a touch of cornstarch crisped the exteriors and helped provide a wonderful textural contrast with the light and creamy interiors.
This Lemon Pasta is budget friendly, creamy, tangy and ready in just 10 minutes. So easy to make with simple ingredients, you wouldn't believe it is vegan and you can do this with so little effort. Kids friendly, family approved a keeper with fresh flavor that the whole family will enjoy.
This vegan cheese is super easy to make and tastes just like mozzarella! Just blend, heat and chill and you'll have perfectly slice-able and grate-able cheese for your vegan charcuterie, sandwiches, grilled cheese, pasta, pizza
This french bread recipe is easy and happens to be vegan too! Many people seem to think that making bread is difficult and tricky, or that they need a bread maker machine. I would say,
If you loved Ottolenghi SIMPLE, these ten recipes from Ottolenghi Test Kitchen: Shelf Love will become your new favourites.
A vegan version of this popular Middle Eastern dish. Kibbeh is a popular Middle Eastern dish made from bulgur, minced onions, varying spices, and (traditionally) ground meat. During Lent, however, this common meal is often prepared with lentils in lieu of meat, as the texture of the two is similar. We wanted to take advantage of this flavor-packed plant-based mixture and develop it as something that could be served either on its own with some Bibb lettuce and yogurt or as a showstopping addition to a larger spread. We chose red lentils for their vibrant hue and enhanced both their color and flavor with two red pastes. Tomato paste brought sweetness and an umami quality, and harissa, a smoky, spicy chili paste, added complexity. We gave the bulgur a head start before adding the quick-cooking lentils to the same saucepan, which allowed both components to finish cooking at the same time. To balance the deep flavors from the aromatics and pastes, we stirred in lemon juice and fresh parsley at the end.
Delicious, flaky and buttery vegan croissants at home!! Crispy on the outside, tender and delectable on the inside, the dairy-free version of the classic French pastry is easier to make than one might believe. This recipe includes basic methods of how to make croissant dough, how to prepare the vegan butter square, how to laminate the dough to create the layers within the croissant pastry, and how to cut and shape the dough. From there, you can make classic, plain buttery croissants, cheese croissants, chocolate hazelnut croissants, and the magnificent chocolate croissant AKA pain au chocolat. --Making Croissants Timing-- Start 3 days before you plan to serve your croissants (2 days possible, 3 recommended, up to 6 days in advance) Day 1 - Make dough & butter square Day 2 - Laminate (roll out and fold 3 times, waiting at least 30 minutes between each "turn") Day 3 - Shape dough, let rise (2 hours), and bake (about 30 minutes total) For example, make dough and butter square on Friday night; laminate during the day on Saturday, then wake up early to shape the dough about 3 - 4 hours before brunch starts on Sunday. Pin this recipe.
An all-time favourite Ottolenghi recipe, these beef meatballs are packed with broad beans, making this a perfect spring supper.
Once you know the building blocks that create savory depth, you won't miss the meat. Our vegetarian gratin features creamy white beans, meaty cremini mushrooms, tender carrots, and a crisp, toasty layer of bread. The gravy's flavor is created from the fond developed by carefully sautéing mushrooms and aromatics and deglazing with nutty dry sherry. The combination of flour and starchy canned bean liquid thickened the gravy. We baked the gratin in a low oven after topping it with lightly seasoned and oiled bread cubes. As it baked, the lower portion of the bread merged with the gratin, creating a lovely soft texture, while the upper portion dried out. Then, by flipping on the broiler for just a few minutes, we toasted the bread until it was golden brown and crisp. The final product was complex in flavor and featured a variety of textures.
We wanted it quick. We wanted it easy. Most of all, we wanted it to be as hearty and satisfying as a meaty red sauce. To create a vegetarian version of a savory, unctuous tomato-meat sauce, we started with cremini mushrooms and tomato paste—both rich sources of savory flavor. Extra-virgin olive oil did double duty, enriching the sauce and helping toast the classic Italian aromatics: garlic, dried oregano, and red pepper flakes. We bulked up the sauce with chopped chickpeas that had been rinsed of their excess starch. To thin the sauce without watering down its flavor, we added vegetable broth.
Looking for a modern twist on the typical bean burger, we combined pinto beans with vibrant shredded beets, and we also packed in a generous amount of basil leaves. Vegan burgers are often bean-based; starchy, protein-packed beans taste great, hold together well, and are satisfying. Looking for a modern twist on the typical bean burger, we combined pinto beans with vibrant shredded beets, and we also packed in a generous amount of basil leaves. The result was a substantial but fresh-tasting burger with some sweetness from the beets and the bright, complementary aroma of basil. We incorporated bulgur for heft and ground nuts for meaty richness. Garlic and mustard deepened the savory flavors. While the bulgur cooked, we pulsed the other ingredients in the food processor to just the right consistency. To bind the burgers, we turned to a surprising ingredient: carrot baby food. The carrot added tackiness, and its subtle sweetness heightened that of the shredded beets; plus, it was already conveniently pureed. Panko bread crumbs further bound the mixture and helped the patties sear up with a crisp crust.
Roasting can concentrate flavor, turning dull vegetables into something great. Could it transform broccoli? We wanted a roasted broccoli recipe to add concentrated flavor and dappled browning to broccoli. We were able to get one by cutting the broccoli to maximize contact with the baking sheet. Slicing the crown in half and cutting each half into uniform wedges while cutting the stalks into rectangular pieces slightly smaller than the more delicate wedges promoted even cooking and browning, making for a perfect roasted broccoli recipe.
This Raw Hemp Garlic Pesto Lasagna is probably going to change your life, just be forewarned! As we’re testing out a bunch of new raw […]
A version of Gordon Ramsay's vegan rice paper and tofu bacon, with adjusted ingredient ratios for the marinade and clearer instructions. Adapted from the original recipe available here: https://www.gordonramsay.com/gr/recipes/veganblt/
This creamy, flavor-forward, Vegan Lentil Tortilla Soup is the perfect quick and easy weeknight dinner! It takes just 20 minutes to throw together and uses just a handful of pantry staple ingredients. It's healthy but super hearty so the meat-eaters in your life won't even realize that it's totally vegetarian!
A twist on the traditional Hungarian dish, this vegan chickpea paprikash recipe has a creamy coconut based sauce with sweet paprika and tomato paste. Served over pasta, it's quick, easy and so comforting.
This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto. The biggest challenge to making a satisfying farrotto is having it achieve the proper texture. We found that cracking about half the farro in a blender was the key to freeing enough starch from the grains to create a creamy, risotto-like consistency. Adding most of the liquid up front and cooking the farrotto in a lidded Dutch oven helps the grains cook evenly and means we didn’t have to stir constantly—just twice before stirring in the flavorings. We created variations with vegetables, which turn this simple side into a satisfying main course.
These vegan zucchini fritters are made with red lentils and sweetcorn. Healthy and super versatile, they're delicious as a starter or side dish, in sandwiches, and in salads. Gluten-free and easy to make with accessible ingredients.
Once you know the building blocks that create savory depth, you won't miss the meat. Our vegetarian gratin features creamy white beans, meaty cremini mushrooms, tender carrots, and a crisp, toasty layer of bread. The gravy's flavor is created from the fond developed by carefully sautéing mushrooms and aromatics and deglazing with nutty dry sherry. The combination of flour and starchy canned bean liquid thickened the gravy. We baked the gratin in a low oven after topping it with lightly seasoned and oiled bread cubes. As it baked, the lower portion of the bread merged with the gratin, creating a lovely soft texture, while the upper portion dried out. Then, by flipping on the broiler for just a few minutes, we toasted the bread until it was golden brown and crisp. The final product was complex in flavor and featured a variety of textures.
This 20-minute high-protein vegan pasta recipe combines an extra creamy red pepper and silken tofu sauce with chewy Italian pasta.You’ll love this because you can make the sauce with little effort and simple ingredients in a blender.
