In case you missed the original “Seven Classic Recipes Every Plant-Based Cook Should Know,” you’ll want to hop on over for a read! That first article was so appreciated that I decided we needed another, because, let’s be honest, there are way more than seven classic plant-based vegan recipes.
These are the kind of dishes that you can feel comfortable sharing with your non-plant-based friends. I’m sure you’d love for those close to you to join you on this life-changing journey to health and happiness for ourselves, the planet and other beings. (If you need some ideas about how to nudge those loved ones over to a whole food plant-based diet, check out my article, “Want Your Friends and Family to Go Plant-Based? Here’s How …“)
Master these seven recipes and you’ll be well on your way to mastering your health!
Seven More Classic Plant-Based Recipes
MEATLOAF: Here’s my meatless meatloaf which is sure to please your friends and family because I’ve included “umami” flavors to give it a “beefy” taste – in this case, tomatoes, mushrooms, and a little red wine. (“Umami” is a Japanese culinary term which science says refers to a fifth taste, in addition to sweet, salty, sour and bitter, and which corresponds to the flavor glutamates and nucleotides.)
HOMEMADE VEGETABLE BROTH: This is definitely a staple for every plant-based kitchen. While pre-packaged vegetable broths are convenient, you won’t find one with low enough salt – believe me, I’ve tried. Store your broth in freezer-friendly glass containers and you’ll have plenty on hand for when you need it.
MAC & CHEESE: Who doesn’t love a creamy mac & cheese dish? Great for the whole family and full of plant-based goodness without all that fat and dairy.
ONION DIP: I have to admit that onion dip without the sour cream is a little different, but that doesn’t mean it’s not delicious, especially because we use caramelized onions. If you want quick and easy oil-free Potato, Yam or Tortilla Chips to go with the dip, try making them on this Microwave Chip Maker. These chips taste amazing because you’ll taste the vegetables and grain instead of the oil.
SLOPPY JOES: You won’t miss the beef in these vegan plant-based Sloppy Joe and they’re as yummy as ever. Tempeh is a great source of protein (from fermented soy). You can read all about it in my articles, “Cooking with Tempeh” and “Three High-Protein Plant-Foods You Need to Know About,” if you’d like to know more about this versatile and nutritious ingredient.
EGGLESS SALAD SANDWICH: With the addition of mayonnaise, mustard, celery, and a few pickles you won’t believe how much this sandwich tastes like the original. I’ve added shredded carrots and parsley for extra flavor and a boost of vitamin C. Dig in! It’s sure to satisfy that craving for a delicious sandwich.
AVOCADO BROWNIES: Deliciously-rich, delicately sweet and good for you! These vegan avocado brownies are the perfect answer for chocolate cravings. For some variety, try these healthy black bean and chocolate peanut butter brownie recipes, too.
What recipes are your plant-based favorites? I’d love to hear in the comments below. And if you’d like to see your favorite recipes converted into healthy plant-based versions, I’ll give it a go, so let me know!
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