#vegan-cooking

#vegan-cooking

The brine from capers serves as a potent flavor enhancer for salads, adding bold acidity and depth to dressings, often replacing vinegar or mayo.

This vegan scramble employs soft silken tofu instead of eggs, successfully retaining flavor. The choice of harissa (rose, apricot, or regular) adds a delightful sweetness.

Oyster mushrooms are the MVP here, and increasingly available at many supermarkets. They're sold in clusters and have a velvety and naturally meat-esque texture.

A creamy and satisfying vegan skillet dish with white beans, green beans, and dill, highlighting comforting flavors in a simple, quick recipe.

The Victoria Vegan Alfredo Sauce has a grayish tint and a cloyingly sour taste that fails to replicate the flavor profile of traditional Alfredo.

The cooking class features recipes from Colleen Patrick-Goudreau's new book "A Year of Compassion," aimed at promoting a cruelty-free, plant-based lifestyle.

I can only eat okra if it's been crisped in besan or cornmeal beforehand, and I'm sorry but I just cannot gnaw on a chicken foot.

For 1 tablespoon Worcestershire sauce: 1 tablespoon ketchup, 1 tablespoon white wine vinegar, ½ tablespoon soy sauce (or tamari or coconut aminos), 1 dash hot sauce (optional).

I can pretty much always go for something in the bean category and I never get tired of these whole, tender soybeans. Bags of them in the supermarket freezer section are usually pretty cheap too.

Alton Brown's 'moo-less chocolate pie' demonstrates how silken tofu can replace dairy, providing a creamy, vegan dessert that's surprisingly rich and protein-packed.

The egg in fried green tomatoes helps the cornmeal coating better adhere to the slices, ensuring they come out with a perfectly crisp crust.

"I love traditional street tacos [that] do cilantro and white onion with a little lime is delicious. And of course, I add guacamole and pico de gallo and these are all vegan naturally."