Recipes

Welcome to The Veganist’s new recipes page.

We will be publishing recipes aiming for a weekly schedule, these recipes come from our community, our staff and the owners of The Veganist. If you’d like to share a recipe for the site email us at info@theveganist.ca.

 

Creamy Garlic Coconut Alfredo

Ingredients:

Instructions:

1. Melt butter over medium to low heat in a saucepan.
2. Add onions and a pinch of salt to the saucepan, sautée onions until translucent, add garlic and continue sauteing for 5 minutes *the salt helps pull the moisture from the onions.*
3. Add entire can of coconut milk, simmer on medium heat for about 10-12 minutes, stirring periodically.
4. Stir in the salt, pepper and dried basil; stir then add the nutritional yeast. If using vegan shreds you can add them now.
6. Reduce heat and stir in cooked pasta  of choice. Top with fresh basil and vegan parm.

Try This!

This can also be made smooth by blending the sauce in  high powered blender after preparing the sauce and before adding in your cooked pasta.

You can also add additional nutritional yeast and shreds to give it more of a cheezie flavour!

 

Vegan Tacos

Ingredients:

  • 2 20oz cans green jackfruit in water or brine , drained, rinsed, and chopped (see instructions)
  • 1 tablespoon light oil (such as canola or vegetable)
  • 1 yellow onion , sliced
  • 4 cloves garlic , minced
  • ½ cup vegetable broth or water
  • 1 tablespoon agave
  • ½ lime , juiced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • 8 taco shells , hard or soft (gluten-free if preferred)
  • 1 avocado , sliced
  • ¼ red onion , thinly sliced
  • ¼ cup cilantro , roughly chopped
  • lime wedges

Instructions:

  1. Heat the oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions have softened and begin to brown.
  2. Add the chopped jackfruit, broth, agave, lime juice and all the spices to the pot and cover. Reduce heat and let it simmer until the jackfruit softens slightly, and about ½ of the liquid is absorbed. About 5 minutes.
  3. Now take a potato masher, and smash all the jackfruit up to get that shredded texture. If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable broth.
  4. Warm the taco shells according to the package directions. When warmed, add a scoop of the jackfruit, and top with an avocado slice, a couple red onion slices, some cilantro, and a squeeze of lime juice. Or you can top with whatever your favourite taco toppings are! I also love a squeeze of hot sauce.

Hot Tip:

You can use bbq sauce or taco sauce to cook your jackfruit in for a different flavour profile! Mix it up and change it from time to time to keep things interesting. Make it into a taco salad with spinach and lettuce, drizzle with a sriracha mayo dressing.

Cook it with fish sauce to make it a vegan fish taco!

This Recipe is from It Doesn’t Taste Like Chicken’s food blog.

 

BBQ Soy Curls

Ingredients:

Prepare:

  1. Soak the Curls/Chunks/Grounds in water for 10 minutes.
  2. Drain and add to skillet with oil, sauteing and browning slightly.
  3. Add BBQ sauce to pan.
  4. Let simmer on low for 5-10 min.
  5. Salt to taste and enjoy!

Suggested Uses:

Serve over rice, baked potatoes, toss them in salad or make  a “pulled pork” sandwich.

This recipe can be modified to meet most flavour profiles, endless dish possibilities!

For a full list of ingredients and suggested items click here.

Hot Tip:

Let sit overnight in the fridge for an even stronger flavour!

Also, we reccomend letting the proteins soak in vegetable or Chick’n broth instead of water. If creating an Asian inspired dish you can even add Umami Bomb for an even deeper flavour!

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