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Vegan Potato Salad
Vegan Potato Salad
Delicious, easy-to-prepare summer side dish. Can be enjoyed warm or cold.
Ingredients
- 4 medium potatoes
- 1/4 cup plant-based mayonnaise
- 2 tbsp relish
- 1 tbsp Dijon mustard
- 1 stick celery, diced
- 1 medium carrot, grated
- 1/4 cup fresh parsley, chopped
- 1/2 tsp paprika
- salt to taste
Instructions
- Boil potatoes in a large pot for 20 minutes or until tender.
- Peel potatoes, place in a large bowl and mash to desired consistency.
- Add mayonnaise, relish, mustard, celery, carrots, parsley, and salt.
- Mix well. Serve as is or refrigerate for 30 minutes before serving.
- Garnish with paprika.
Notes
Potatoes can be diced instead of mashed.
Add chopped banana peppers for a spicy twist.
Add diced bell peppers of varying colors for a decorative look.
Use black salt to add an egg-like flavor.
Vegan “Chicken” Curry
Vegan “Chicken” Curry
A rich, flavorful North Indian dish composed primarily of a combination of spices, vegan meat substitute, and coconut milk in lieu of a dairy-based cream. Supplementary ingredients include onion, pepper, ginger, garlic, and tomato. Garnished with cilantro and served with traditional Indian bread and/or rice.
Ingredients
- 8-12 oz meat substitute, cut into 2” pieces Recommended: Gardein Chick’n Strips, Gardein Beefless Tips, or No Evil Foods Comrade Cluck Plant Meat
- 16 oz coconut milk
- 1 medium onion
- 2 serrano peppers
- 4 cloves garlic
- 1 tbsp ginger
- 3 tbsp tomato paste
- 3 tbsp oil
- 2 tsp salt adjust to taste
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/3 cup cilantro, chopped
Instructions
- Add onion, garlic, ginger and serrano peppers to a food processor. Process ingredients until a coarse paste is formed.
- Heat oil in a pan over medium-high heat.
- Add the paste mixture. Cook for 5 minutes or until golden brown. Stir frequently.
- Add tomato paste and mix well. Cook for 2 minutes.
- Add salt, turmeric, and red chili powder. Mix well. Cook for 2 minutes.
- Add meat substitute and mix well. Cook for 4 minutes. Stir frequently.
- Turn heat to medium-low. Add coconut milk and mix well. Cook for 5 minutes. Stir occasionally.
- Add garam masala and mix well. Cook for an additional 2 minutes.
- Remove from heat and garnish with cilantro. Serve with naan and/or rice.
Notes
Adjust spice level to accommodate preference.
Add a small amount of water (no more than 1/2 cup) to achieve a thinner consistency.
Thai Basil Fried Rice
Thai Basil Fried Rice
Fried rice (khao phat) is one of the most popular and recognizable dishes in East Asian cuisine. A major difference between fried rice in Thailand and the rest of Asia is the use of jasmine rice. This variant adds basil (horapha) and substitutes meat for tofu. Often served with sliced cucumbers.
Ingredients
- 8 oz baked firm tofu, cut into 1” cubes
- 3 cups cooked jasmine rice, chilled
- 4 cloves garlic, minced
- 4 Thai chili peppers, chopped
- 1 small bell pepper, chopped
- 1/2 medium onion, chopped
- 1/4 cup scallions, chopped
- 1 medium tomato, chopped
- 1/3 cup Thai basil, chopped
- 3 tbsp peanut or sesame oil
- 2 tbsp soy sauce
- 2 tbsp vegan oyster sauce
Instructions
- Heat oil in a wok or large pan over high heat.
- Add garlic and peppers. Cook for 30 seconds.
- Add onions, scallions, and bell peppers. Cook for 30 seconds.
- Add baked tofu and cook for 2 minutes.
- Add tomatoes and cook for 30 seconds.
- Add soy sauce and oyster sauce. Mix well and cook for 1 minute.
- Add jasmine rice and mix well. Cook for 4 minutes. Stir occasionally.
- Add basil and cook for 30 seconds.
- Remove from heat and serve hot with sliced cucumbers.
Notes
Substitute tofu for another plant-based meat alternative such as seitan.
Adjust the number of Thai chili peppers used to vary the spice level.
Include red chili pepper flakes for an added kick.
