Tofu-less vegan recipes that will make your mouth water

 

Tofu-less vegan recipes that will make your mouth water

 

Tofu is one of the most widely known vegetables in the world, which means you've probably been eating it for years. But Tofu's texture and lifeless taste doesn't compare to some of these other tasty yet more nutrient-dense vegan foods.

 

1. Seitan

 

Once you've adapted to Tofu, there's a good chance you'll eventually want to try something else. However, there is no better replacement for the real thing than seitan. It's made from wheat gluten and packed with protein, fiber and iron.

 

"Seitan is easy to make, versatile and can be consumed in many ways," says Dr. Michael Greger.

Roasted Potato and Chickpea Salad:

 

2. Tempeh

 

Tempeh is a fermented soybean patty made by inoculating cooked soybeans with a culture of Rhizopus oligosporus, which breaks down the beans into simple sugars. This process causes hydrolysis and condensation of starches, resulting in an explosion of flavor. The estrous acid found in tempeh gives it a firmer texture than most other soyfoods.

 

Sweet Potato Lentil Curry is a curry-style dish with squash, hefty red lentils, and fragrant spices.

 

1 cup dried red lentils

2 cups water

One large onion, peeled and chopped (about 3 cups)

Three cloves garlic, minced (about one tablespoon)

Two bay leaves two tablespoons gluten-free curry powder or garam masala or another spicy curry blend 1 tablespoon grated fresh ginger OR 2 teaspoons ground ginger

 

One of my favorite Asian recipes is scallion pancakes.

 

Ingredients:

1 cup (2 sticks) vegan margarine (I used Earth Balance), melted 3 cups white or whole wheat pastry flour (or use all-purpose flour) 3 tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 3/4 cup water OR soy milk 2 tablespoons rice vinegar 1 tablespoon sesame oil 1/2 teaspoon ground ginger A handful chopped scallions, green part only Oil for frying

 

I start by adding the frozen (or fresh) tomatos and some water to a pot. I also add in some garlic cloves, onion, and bell pepper. Then I gently stir it with a wooden spoon or my hands so that all of the vegetables are covered in juices and then simmer it for about 20 minutes. The liquid should be mostly reduced by now, but if not add in one more half cup of water at this point. If you want it spicier you can also add in an extra teaspoon of cumin or adobo sauce while cooking it. After the vegetables are fully cooked through I then add my canned beans and vegan bouillon cube to give it more flavor (I used vegetable broth).