vegan food for everyone
These pillowy soft vegan milk bread buns use the Japanese method of tangzhong to create the most beautiful rolls. They’re delicious and perfect for serving as dinner rolls or burger buns. You can even shape them into hot dog buns!
If you have a strong love for soft, squishy bread, you’ve come to the right recipe. These vegan milk bread buns are the most pillowy buns that stay soft and fresh for days!…
These shredded mushroom carnitas are made with king oysters and are an ultra flavorful, delicious, meaty, and easy recipe! They’re perfect for filling tacos, burritos, and more!
I never thought I’d say this, but I’m crazy for vegan mushroom carnitas. They’re ultra savory, balanced with a hint of sweet. The texture delightfully chewy with crisped edges–downright meaty, for lack of a better word….
These crispy taquitos, also known as rolled tacos, are stuffed with a vegan cheesy beefy filling. They are super easy to make and are delicious as a snack or for dinner. Enjoy with salsa, guacamole, sour cream, or vegan queso!
It’s hard to get tired of tacos, but for those times you need to switch it up, these taquitos have your back. They’re the perfect finger food for cheesing, dipping, hot saucing, or just eating! Crispy on the outside, and a creamy, spicy, meaty filling inside. Warning: they’re addictively delicious!…
Papas con rajas tacos get me every time. I mean, how does something so simple contain so much flavor?! Papas translates as potatoes, and rajas refers to the strips of roasted poblano peppers which are sautéed with onion. Together they are the most satisfying pair….
When the mood for flavorful, juicy seitan tacos hits, it’s reasonable to go to extreme lengths to satisfy those cravings. I thought about booking a flight to Chicago, LA, Austin, or Mexico City to get some tasty vegan Mexican food, but instead decided to develop a recipe (much less extreme)! And holy wow, I’m so glad I did. …
If you’ve never had the Japanese dish nasu dengaku (miso-glazed eggplant), you’re in for a treat! The first time I ate it I had to wonder what sorcery happened to the eggplant. How is something so simple SO good? It’s like, just eggplant, with a miso glaze broiled on top of it. The eggplant becomes so tender, without succumbing to mushiness, and that miso-glaze is a savory flavor bomb. Here it’s paired with crisp and chili-flecked marinated cucumbers for a juicy, spicy bite, and stuffed into corn tortillas for easy handheld eating….
Have you guys ever had tinga? It’s a traditional Mexican dish where shredded chicken (which is easily substituted to make it vegan) is cooked in a tomato, onion, and chipotle in adobo sauce. The simple sauce is made of only TEN ingredients and packs a ton of flavor. It’s tangy and smokey, tomatoey and oniony, and oh so mouth-watering delicious. It quickly became a favorite around here, to the point where we made 4 batches in one week–in part because the first day I made it Omar ran out to the store for more tortillas (not that we were out yet) and brought home a 5-pound bag of them. Did you know they sold tortillas in 5 lb bags? Me either. For those of you concerned about our current tortilla status, we had some friends over for a tinga taco party (I highly recommend you do the same) and that took care of most of them….