Vegan and Vegetarian Meals to Start a Plant-Based Diet
By Julia Howe
Starting a plant-based diet can be extremely daunting and seem unattainable, but taking small steps to achieve a vegan lifestyle can be great for your health and the environment. Personally, I am not vegan or even vegetarian, but many of my loved ones are plant-based. Through them, I have tried out many different types of vegan alternatives, which have become common substitutes for me. So, here are some of my favorite recipes for people that are not ready to go completely plant-based, but want to start eating more vegan alternatives.
Heat olive oil in a saucepan over medium high heat. Add Beyond Meat and cook until browned, about 3-5 minutes, making sure to crumble the Beyond Meat as it cooks.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Heat the oil in a large skillet over medium heat. Add the onion and carrot and pinches of salt and pepper and cook until they begin to soften, about 3 minutes. Add the mushrooms, another pinch of salt, and cook until soft, stirring only occasionally, about 8 more minutes.
Stir in the rosemary. Push everything to one side of the pan to make room for the walnuts. Add the crushed walnuts and toast them for about 30 seconds, then stir everything together. Stir in the garlic, then add the balsamic vinegar and tamari and stir to incorporate. Add the tomatoes, lentils, tomato paste, sage and fresh cherry tomatoes, and stir.
Reduce the heat and simmer for 20 to 30 minutes until the sauce thickens. Season to taste.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and add the pasta to the pan with the sauce.
Serve with fresh basil, pine nuts, pinches of red pepper flakes and pecorino cheese, if desired.
Turn your pressure cooker to “saute.” Add the oil to the pot.
Add the beyond meat and cook until browned, breaking up the with a spatula as you stir.
Add the onion and cook for 3 more minutes or until softened.
Add the garlic, tomatoes, tomato sauce, broth, spices, seasonings, and beans to the pot.
Turn the pressure cooker to the “soup/stew” setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.
Whisk the eggs (or Just Egg) until well mixed. Add in the coconut flour and stir until thick and well combined. Then add the coconut milk and optional ingredients (if using) and continue stirring until a batter has formed.
Over medium-low heat, melt enough coconut oil in the frying pan to cover the bottom of the pan. For reference, I usually start with a tablespoon for my small pan.
Add spoonfuls of batter to the pan and spread the batter out into a thin round layer.
As the pancakes cook, add mix-ins on top before you flip the pancakes.
Once the bottom is golden brown (about 2-3 minutes), flip and continue to cook until the other side is golden brown (usually another 1-2 minutes).
Top with desired toppings and enjoy!
Add the gingersnap cookies to a food processor and process until only crumbs remain. Add in the melted butter and process until mixed.
Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper.
Transfer the ginger cookie crumbs and vegan butter mix to the springform pan and pat down firmly with the back of a spoon. Place into the freezer to set while you prepare the filling.
Add the pumpkin purée, brown sugar and pumpkin pie spice to a saucepan and heat, stirring constantly until hot. This allows the brown sugar to melt and the flavors to blend with the pumpkin purée perfectly.
Remove from the heat when hot and add to a blender jug along with the cashews, coconut milk, maple syrup, melted coconut oil, lemon juice and vanilla extract.
Blend very well until completely smooth.
Pour the filling on top of the ginger cookie crust and return to the freezer to set completely. This will take several hours, at least 4-6 hours or you can just leave it overnight.
When the cheesecake has set, remove it from the springform pan and let it sit at room temperature for about 30 minutes to thaw before serving.
Prepare the caramel sauce by adding the brown sugar, vegan butter, coconut milk, vanilla and salt to a saucepan and bringing to a simmer, stirring constantly. Continue to simmer at low heat for a few minutes (stirring constantly) until the sauce has thickened slightly. The sauce will thicken more as it cools. Remove from the heat and let it cool. You can speed up the cooling process by placing the pot into the freezer.
Once the caramel sauce has cooled, spoon it out over the top of the cheesecake and decorate with crushed pecans.
