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!

Marry Me Tofu Recipe

For the Tofu:

For the Marry Me Sauce:

  • 2 tablespoons olive oil
  • 4 cloves garlic minced or pressed
  • 1 cup vegetable broth
  • 1 cup vegan culinary cream (we use Belsoy)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon crushed red pepper flakes (reduce or omit if you don't like spice)
  • ½ teaspoon oregano
  • ¼ teaspoon thyme
  • ¼ teaspoon salt (or to taste)
  • ⅓ cup sun-dried tomatoes drained if in oil and chopped
  • 1 handful fresh basil leaves roughly chopped
  • 1 cup shredded parmesan (optional)

Instructions

  • Add the tofu, flour, salt, and pepper to a medium bowl and gently toss to evenly coat the tofu in the flour mixture.
  • Heat the olive oil in a large skillet or non-stick pan over medium-high heat. When hot, add the tofu pieces discarding any extra flour. Fry the tofu for a few minutes per side until golden brown all over. Remove the tofu from the pan and set aside on a plate.
  • Return the pan to the stove and reduce the heat to medium. Add the garlic and cook for about 60 seconds until it just starts to brown. Pour in the vegetable broth and use your spoon to scrape any bits off the bottom of the pan while stirring. Add the vegan culinary cream, nutritional yeast, crushed red pepper flakes, oregano, thyme, and salt. Mix well, bring to a simmer and cook for a few minutes.
  • Return to the tofu to the pan with the sauce and stir in the sun-dried tomatoes. Heat through and cook a few minutes more.
  • Garnish with the basil and serve hot over pasta, rice, quinoa, mashed potatoes or with crusty bread. (We prefer this over pasta)

Veg Out

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