Tried and True Vegan Recipes

By Desiree Becquet

When we could not find vegan recipes easily we asked friends and family to help us. Then we researched and asked even more people. This book and the others show our toils. We are happy to share what we have found with you dear reader. The recipes are easy to follow and easy to make.

• Language: English
• Publisher: Desiree Becquet
• Release date: Apr 20, 2021
• ISBN: 9781005837891

Book preview

TRIED AND TRUE VEGAN RECIPES.

We really enjoyed putting this book together. All the recipes can be adapted to your needs. If you are new to being a vegan then add the vegetarian items you are comfortable with- do this and you will be able to adapt.  You will be pleasantly surprised how quickly you will change and make these meals part of your lifestyle. 

At the back of the book, we enclosed a section on steaming vegetables. A useful handy shopping list is also included. 

We hope you enjoy the recipes and hope you use them in good health. 

CHAPTER ONE  SAVORY

This is a whole chapter dedicated to the wonders created by rich ingredients. Think of dried shiitake mushrooms, sun-dried tomatoes, double- concentrated tomato paste, matcha green tea, miso, nutritional yeast, tamari and the list goes on. The umami taste is a surefire way to bring a meaty-like quality to the vegan foods we eat, without having to compromise our ethics. 

Umami, also known as the fifth taste, works its delicious magic in the following recipes to create dishes with well-rounded flavors. It helps demonstrate once again that there’s nothing to be missed when following— and enjoying! 

A vegan lifestyle.

1.PULLED JACKFRUIT ROLLS

YIELD: 8 sandwiches 

Ingredients

cans

Preparation 

2.FU-MAMI BROTH AND VEGGIES. 

  Umami and some heat? This one’s got it all! Big flavors, fantastic textures and a fancy looking outcome to boot. I’m hardpressed to pick a favorite recipe, but this one is a strong contender. 

YIELD: 4 servings 

FOR THE TOFU

FOR THE BROTH

To make the tofu ,eat the oil in a large skillet on medium-high heat. Add the tofu and cook until golden brown, stirring occasionally and adjusting the heat as needed. This will take 8 to 10 minutes. While the tofu cooks, in a small bowl, whisk to combine the gochujang paste, kimchi brine and tamari. Add this mixture to the skillet during the last 2 minutes of cooking to glaze the tofu. Be careful of the splatter. Stir to combine and cook until absorbed. This can be prepared the day before making the rest of the recipe and stored in an airtight container in the refrigerator. Reheat in a pan before use, then cut into thin slices. Set aside.

  To make the broth, in a large pot, whisk to combine the beer, water, tea, gochujang paste to taste, kimchi brine, tamari, broth mix, shiitake powder, sesame oil, ginger and garlic. Then add the kimchi and carrot pickles. Bring to a low boil, lower the heat and simmer for 2 minutes.

  Divide the tofu among 4 bowls, reserving a few slices for garnish. Divide the peas, spinach and broth among the bowls. The spinach will wilt from the  warm broth poured on top. Top with the reserved tofu, scallions and avocado. Serve immediately. 

3.MATCHA TEMPEH AND PICKLED VEGGIES SANDWICHES.

If you’re looking for the recipe that received the most praise during testing, you’ve found it. Described as heavenly and the perfect definition of what umami is all about—there’s really nothing left to say!

YIELD: 4 sandwiches 

FOR THE TEMPEH 

2 thin rectangles 8 oz (0.3 kg). (0.3 kg.)

FOR THE QUICK PICKLES

FOR THE MAYO AND SANDWICHES

To make the tempeh, in a shallow dish, whisk to combine the lemon juice, vinegar, oil, agave, garlic, matcha and salt. Coat each tempeh rectangle with the marinade, and marinate for at least 1 hour in the refrigerator. Preheat the oven to 375 °F. Place the tempeh on a baking sheet lined with parchment paper. Bake for 8 minutes on