vegan recipes Archives - foodisinthehouse.com foodisinthehouse.com Thu, 29 Feb 2024 15:16:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png vegan recipes Archives - foodisinthehouse.com 32 32 How to Make Vegan Shakshuka https://foodisinthehouse.com/how-to-make-vegan-shakshuka/ Fri, 01 Mar 2024 08:51:00 +0000 https://foodisinthehouse.com/?p=28322 Shakshuka is a traditional North African dish made with poached eggs in a spicy tomato sauce. Delicious, comforting, and quick to prepare, it’s a staple in homes all over the Middle East, often served with sides like olives and pita. All of that is to say, classic shakshuka is obviously not vegan-friendly, but with a […]

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]]> Shakshuka is a traditional North African dish made with poached eggs in a spicy tomato sauce. Delicious, comforting, and quick to prepare, it’s a staple in homes all over the Middle East, often served with sides like olives and pita. All of that is to say, classic shakshuka is obviously not vegan-friendly, but with a few simple swaps, you can easily make your own plant-based version without sacrificing flavor or nutrition. Here’s how we like to make it.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (400g) crushed tomatoes
  • 1 can (400g) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 200g firm tofu, crumbled
  • Optional: Red chili flakes, for heat

Instructions:

  1. Heat the olive oil in a large skillet or pan over medium heat.
  2. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Add the garlic and sauté for an additional 1-2 minutes until fragrant.
  4. Stir in the diced bell pepper and cook for another 5 minutes until softened.
  5. Pour in the crushed tomatoes and diced tomatoes with their juices. Stir well.
  6. Add the tomato paste, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix everything thoroughly.
  7. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
  8. Create small wells in the sauce using a spoon and gently place a large spoonful of crumbled tofu into each well.
  9. Cover the pan and let it simmer for an additional 10-15 minutes, allowing the tofu to absorb the flavors of the sauce.
  10. Taste and adjust the seasonings as needed. If you prefer a spicier sauce, add some red chili flakes at this point.
  11. Serve hot with some crusty bread or pita on the side. Enjoy!

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]]> The Best Vegan Quiche for Any Time of the Day https://foodisinthehouse.com/the-best-vegan-quiche-for-any-time-of-the-day/ Wed, 14 Feb 2024 12:11:00 +0000 https://foodisinthehouse.com/?p=28177 Quiche is a type of savory tart often enjoyed for breakfast and brunch, though the versatility of the dish means that it can ultimately work well for any meal in almost any setting. Traditionally made with eggs, cheese, and bacon, it’s easy to whip up and light on the wallet, but it’s also not exactly […]

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]]> Quiche is a type of savory tart often enjoyed for breakfast and brunch, though the versatility of the dish means that it can ultimately work well for any meal in almost any setting. Traditionally made with eggs, cheese, and bacon, it’s easy to whip up and light on the wallet, but it’s also not exactly vegan-friendly. Fortunately, with a few simple ingredients, you can prepare your own plant-based version that’s just as delicious as the real thing. Read on for our go-to vegan quiche recipe.

Ingredients

  • 1 pre-made vegan pie crust (store-bought or homemade)
  • 8 oz. firm tofu, drained and pressed
  • 1/2 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1 cup non-dairy milk
  • 2 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chopped vegetables (spinach, bell peppers, mushrooms, etc.)
  • Salt and pepper to taste
  • 1 teaspoon turmeric
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If you’re using a store-bought pie crust, follow the package instructions for pre-baking. If you’re making a homemade crust, pre-bake it for about 8-10 minutes until lightly golden.
  3. In a pan over medium heat, sauté the chopped onion and garlic in olive oil until softened. Add the chopped vegetables and cook until tender. Set aside.
  4. Combine the drained tofu, chickpea flour, nutritional yeast, non-dairy milk, cornstarch, turmeric, baking powder, salt, and pepper in a food processor and blend until smooth.
  5. Fold the sautéed vegetables into the tofu mixture until well combined.
  6. Pour the tofu and vegetable mixture into the pre-baked pie crust, spreading it evenly.
  7. Bake the quiche in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set.
  8. Allow the quiche to cool for at least 10-15 minutes before slicing. Serve warm and enjoy!

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]]> Try This Cashew Mozzarella for Pizza, Salads, & More https://foodisinthehouse.com/try-this-cashew-mozzarella-for-pizza-salads-more/ Fri, 05 Jan 2024 10:43:36 +0000 https://foodisinthehouse.com/?p=27737 Vegan meats have come a long way over the last few years, but when it comes to dairy products, we’ve still got a ways to go. While there’s no shortage of delicious plant-based milks on the market, store-bought vegan cheeses tend to taste gluey and bland—not exactly something most of us want on our pizza. […]

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]]> Vegan meats have come a long way over the last few years, but when it comes to dairy products, we’ve still got a ways to go. While there’s no shortage of delicious plant-based milks on the market, store-bought vegan cheeses tend to taste gluey and bland—not exactly something most of us want on our pizza. Fortunately, with a few simple ingredients, you can make your own non-dairy mozzarella that’s just as delicious as the real thing. Read on for our go-to recipe.

Ingredients:

  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 2 tablespoons tapioca flour
  • 1 tablespoon refined coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 1/2 cups water

Instructions:

  1. Place the raw cashews in a bowl and cover them with water. Allow them to soak for at least 4 hours or overnight. Drain before using. 
  2. Combine the soaked cashews, nutritional yeast, tapioca flour, coconut oil, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt in a blender. Add the water ¼ cup at a time and blend on high until the cashews achieve a smooth consistency.
  3. Pour the blended mixture into a saucepan over medium heat, stirring continuously to prevent sticking.
  4. Once the mixture begins to thicken, reduce the heat to low and continue stirring until it starts to resemble melted mozzarella. If it becomes too thick, add a little more water and stir to thin it out. 
  5. Remove the saucepan from heat and let the mozzarella mixture cool for a few minutes.
  6. While your mozzarella is still warm but not hot, shape it into a ball or log and wrap it in plastic wrap to set in the refrigerator.
  7. Leave it to chill in the refrigerator for at least 2 hours before serving. Slice, shred, or melt it as needed for your favorite dishes.

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]]> Vegan Alternatives to Chicken Noodle Soup https://foodisinthehouse.com/vegan-alternatives-to-chicken-noodle-soup/ Thu, 04 Jan 2024 14:30:00 +0000 https://foodisinthehouse.com/?p=27734 With winter officially upon us, cold and flu season is in full swing. When it’s chilly outside and we’re under the weather, there are few things more comforting than a hot bowl of soup. Chicken noodle is considered the gold standard for a reason, but what about those who don’t eat animal products? Whether you’re […]

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]]> With winter officially upon us, cold and flu season is in full swing. When it’s chilly outside and we’re under the weather, there are few things more comforting than a hot bowl of soup. Chicken noodle is considered the gold standard for a reason, but what about those who don’t eat animal products? Whether you’re a vegan with the sniffles or an omnivore looking to try something new, read on for some plant-based chicken soup alternatives.

Chickpea Noodle Soup

The real reason why chicken noodle soup helps when you’re sick is that chicken contains high levels of tryptophan, which the body uses to make feel-good chemicals like serotonin and melatonin. Luckily, chickpeas also contain plenty of tryptophan of their own. This plant-based take on chicken noodle soup by nutritionist Tasting to Thrive is every bit as comforting as the real thing.

Four Heads of Garlic Soup

Garlic has natural antimicrobial properties that have been shown to support the body’s immune system and protect against infection, but if we’re being honest, we really just like this soup for the taste. Creamy, comforting, and easy to prepare, the creator It Doesn’t Taste Like Chicken describes it as “a cozy blanket for your tastebuds.”

Homemade Vegetable Soup

If an apple a day hasn’t successfully kept the doctor away, perhaps a hot bowl of vegetable soup will. This recipe by Two Peas & Their Pod packs a nutrient-dense punch with 11 different kinds of veggies in a rich tomato broth. Enjoy it as is with a side of toasted bread, or add lentils to amp up the protein.

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]]> Cozy Up With These Hearty Vegan Soup Recipes https://foodisinthehouse.com/cozy-up-with-these-hearty-vegan-soup-recipes/ Thu, 16 Nov 2023 10:39:00 +0000 https://foodisinthehouse.com/?p=27057 The days are getting shorter, the air is getting chilly; we think it’s safe to say that soup season is officially here. When it’s cold and dark outside, there’s nothing quite like cozying up under a blanket with a bowl of hot soup, and while we’ll always love classics like chicken noodles, there are also […]

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]]> The days are getting shorter, the air is getting chilly; we think it’s safe to say that soup season is officially here. When it’s cold and dark outside, there’s nothing quite like cozying up under a blanket with a bowl of hot soup, and while we’ll always love classics like chicken noodles, there are also plenty of plant-based options that we find just as satisfying. Read on for some of our favorites.

Vegetable Barley Soup

This take on vegetable soup by Plant Based on a Budget is perfect when you’re looking to warm up on cold winter evenings or whenever you’re in the mood for something wholesome. Carrots and broccoli add fiber and nutrition, while barley adds heartiness and makes it feel more like a meal. 

Four Heads of Garlic Soup

We know—four heads sounds like a lot, but don’t let the name scare you. The garlic is roasted, which gives it a milder, almost caramelly flavor that blends seamlessly into this creamy soup recipe by It Doesn’t Taste Like Chicken. She recommends adding some kale for texture, but it’s also great on its own with some toasted bread on the side.

Smoky Vegan Ramen

If you like Japanese food, you’ll love this vegan ramen noodle soup recipe by Full of Plants. With a homemade vegetable broth, ginger garlic mushrooms, and some smoked chili oil for a kick, it’s full of bold, yet balanced flavors that are sure to hit the spot all winter long.

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]]> Mouthwatering Vegetarian BBQ Recipes https://foodisinthehouse.com/mouthwatering-vegetarian-bbq-recipes/ Sat, 21 Oct 2023 12:06:00 +0000 https://foodisinthehouse.com/?p=24115 Summer is here, and so is BBQ season! But what about those who follow a vegetarian diet? Are they doomed to miss out on all the fun? Absolutely not! In fact, there are plenty of delicious vegetarian BBQ recipes that will satisfy everyone’s taste buds. Grilled Portobello Mushrooms These meaty mushrooms are perfect for grilling […]

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]]> Summer is here, and so is BBQ season! But what about those who follow a vegetarian diet? Are they doomed to miss out on all the fun? Absolutely not! In fact, there are plenty of delicious vegetarian BBQ recipes that will satisfy everyone’s taste buds.

Grilled Portobello Mushrooms

These meaty mushrooms are perfect for grilling and can be used in a variety of dishes. Try them on a burger bun with some avocado and tomato for a hearty veggie burger.

Grilled Corn on the Cob

Brush some olive oil on the corn and sprinkle with salt and pepper before grilling. The result is a sweet and smoky flavor that’s hard to resist.

Grilled Tofu Skewers

For a protein-packed option, try grilling some tofu skewers. Marinate the tofu in a mixture of soy sauce, garlic, and ginger for a few hours before grilling. Serve with some veggies on the side for a complete meal.

Grilled Halloumi Cheese Skewers

For something a little more indulgent, try making some grilled halloumi cheese skewers. This salty cheese holds up well on the grill and is perfect for adding to salads or eating on its own.

Grilled Veggies

If you’re looking for a lighter option, grilled veggies are always a good choice. Try grilling some zucchini, eggplant, and bell peppers and serve with a side of hummus or tzatziki for dipping.

And of course, no BBQ is complete without some dessert! Try grilling some peaches or pineapple and serve with a dollop of vanilla ice cream.

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]]> How to Make Rainbow Veggie Stir Fry https://foodisinthehouse.com/how-to-make-rainbow-veggie-stir-fry/ Sun, 03 Sep 2023 14:15:00 +0000 https://foodisinthehouse.com/?p=23057 This colorful, crunchy recipe is a great way of getting your RDA of veggies. With tofu, cashews, broccoli, carrots, bell peppers, and more, our Rainbow Veggie Stir Fry is packed with goodness. It uses just one pack of ready-to-wok noodles between two servings, lowering your intake of simple carbs and upping your intake of pure […]

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]]> This colorful, crunchy recipe is a great way of getting your RDA of veggies. With tofu, cashews, broccoli, carrots, bell peppers, and more, our Rainbow Veggie Stir Fry is packed with goodness.

It uses just one pack of ready-to-wok noodles between two servings, lowering your intake of simple carbs and upping your intake of pure plant-powered nourishment.

Ingredients:

  • 1 pack ready-to-wok udon noodles
  • 1 pack tofu, drained, pressed and cubed
  • 1/2 cup raw cashews
  • 2 bell peppers in different colors, cut into strips
  • 2 carrots, peeled and cut into matchsticks
  • 1 small broccoli, broken into florets
  • 1 red onion, finely sliced
  • 1/4 cup sesame seeds
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons cornflour
  • Sriracha for the top

Instructions:

  1. Heat a large wok over a medium heat and add a drizzle of neutral oil. Add the tofu and stir fry for a few minutes until the edges are golden and crispy.
  2. Add the cashews and all the veggies and stir fry until they are tender but still with a bit of crunch.
  3. Break up the noodles and add to the wok, along with the sesame seeds and combine well.
  4. In a small bowl, combine the soy sauce, sesame oil, and corn flour and add to the wok, along with a splash of water.
  5. Heat over a high heat for a further few minutes, making sure to constantly rotate the stir fry so it doesn’t stick to the bottow.
  6. Divide between two bowls and top with a squiggle of sriracha.
  7. Enjoy!

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]]> Get Ready for Rosh HaShanah With These Vegan Recipes https://foodisinthehouse.com/get-ready-for-rosh-hashanah-with-these-vegan-recipes/ Thu, 24 Aug 2023 16:59:00 +0000 https://foodisinthehouse.com/?p=25974 The Jewish holiday season is just around the corner, and first up is Rosh HaShanah in the middle of September. Also known as the Jewish New Year, Rosh HaShanah is a two-day holiday observed with prayer and celebration, and, traditionally, these celebrations include certain foods. Apples and honey, in particular, are commonly eaten as a […]

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]]> The Jewish holiday season is just around the corner, and first up is Rosh HaShanah in the middle of September. Also known as the Jewish New Year, Rosh HaShanah is a two-day holiday observed with prayer and celebration, and, traditionally, these celebrations include certain foods. Apples and honey, in particular, are commonly eaten as a symbol of hope for a sweet year to come, but what about those who prefer not to eat honey? While it’s certainly possible to just eat apples alone, it can also be fun to take things a step further and prepare more extravagant plant-based desserts instead. Read on for some of our favorite plant-based Rosh HaShanah recipes. 

Vegan Honey Cake

As honey is probably the most common ingredient consumed on Rosh HaShanah, we’d have been remiss not to include some kind of honey-inspired recipe on this list. This cake by The Vegan Atlas is one of our favorites and uses a combination of maple syrup and agave nectar to achieve a similar flavor, 100% bee-free. Combined with cinnamon, ginger, and cloves, the result is golden and sweet as the real deal.

Vegan Apple Cinnamon Challah

Challah is a type of Jewish bread traditionally woven into a three-strand braid, but on Rosh HaShana, this braid is often folded to create a round shape symbolic of the cyclical nature of the Jewish calendar. This recipe by The Jewish Vegan puts a festive spin on things by incorporating apple and cinnamon sugar. We can’t think of a better way to ring in a sweet new year.

Eggplant Meatballs with Pomegranate Sauce

As with most holidays, entrees on Rosh HaShanah often include meat, though there’s no explicit reason why this needs to be the case. For those who prefer to avoid animal products, we highly suggest these eggplant meatballs by May I Have That Recipe? To symbolize abundance in the year to come, be sure not to skip the pomegranate sauce. Even if you’re not superstitious, the flavor alone is enough.

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]]> Plant-Based Pasta Sauces that Pack a Protein Punch https://foodisinthehouse.com/plant-based-pasta-sauces-that-pack-a-protein-punch/ Mon, 07 Aug 2023 14:55:00 +0000 https://foodisinthehouse.com/?p=25697 Pasta is a kitchen staple that many home cooks turn to for its versatility and convenience but it’s not exactly a complete meal on its own. While even white pasta does contain some protein, wheat-based pastas in general are high in carbohydrates that can lead to a blood sugar spike and crash if eaten with […]

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]]> Pasta is a kitchen staple that many home cooks turn to for its versatility and convenience but it’s not exactly a complete meal on its own. While even white pasta does contain some protein, wheat-based pastas in general are high in carbohydrates that can lead to a blood sugar spike and crash if eaten with nothing else. Consuming pasta alongside higher protein ingredients can help to stabilize blood sugar and keep you feeling fuller longer. The most common way to add protein to pasta is with a meat sauce, but there are also plenty of plant-based sauce recipes that can really pack a protein punch. Here are a few of our go-tos.

Hummus Pasta

We can’t say we’d ever thought to use hummus as a substitute for pasta sauce on our own, but we’re really glad Yumna from Feel Good Foodie did. By mixing hummus with pasta water and a little lemon juice, this recipe turns the classic Mediterranean dip into a creamy plant-based sauce that’s as healthy as it is delicious. It’s easy to whip up in just 15 minutes and has about 10 grams of protein per serving.

Silken Tofu Pasta Sauce

Many vegan white sauces are made from coconut cream, which, while tasty, is high in fat and contains relatively little protein. As an alternative, this recipe by The Hidden Veggies puts silken tofu to good use by blending until silky smooth sauce with onion, garlic, and some nutritional yeast for flavor. The result is similar to traditional Alfredo sauce and has about 10 grams of protein per serving.

Spicy Peanut Butter Noodles

If there’s one thing we love more than pasta, it’s peanut butter, so we were psyched to discover this recipe by Eat with Clarity. With soy sauce, ginger, and some toasted sesame oil, it has a distinctive Asian flavor reminiscent of Pad Thai. It’s also easy to make gluten-free using brown rice noodles and comes in at 9 grams of protein per serving.

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]]> How to Make Tofu Taste Like Different Meats https://foodisinthehouse.com/how-to-make-tofu-taste-like-different-meats/ Sat, 22 Jul 2023 16:51:00 +0000 https://foodisinthehouse.com/?p=25425 From ethics to environmental concerns, there are plenty of reasons to reduce our consumption of meat and move toward a plant-based diet. While for some, this transition may feel like an easy one, for others, meat is a dietary staple, and the idea of eating less of it feels a bit more overwhelming. If you […]

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]]> From ethics to environmental concerns, there are plenty of reasons to reduce our consumption of meat and move toward a plant-based diet. While for some, this transition may feel like an easy one, for others, meat is a dietary staple, and the idea of eating less of it feels a bit more overwhelming. If you can relate, know that cutting back on meat doesn’t have to be boring. Gone are the days when “tofu” is synonymous with “tasteless,” and some creators have even figured out ways to make this plant-based staple taste suspiciously similar to meat. Here are some of our favorite recipes.

Tofu Fried Chicken

Fried chicken is the ultimate comfort food, and going meat-free doesn’t have to mean giving it up. This recipe by The Hidden Veggies is inspired by Kentucky Fried Chicken, reinvented with plant-based ingredients yet retains all of the iconic flavor of the original. Be sure to freeze your tofu first to give it a more meat-like texture.

Chewy Blackened Tofu Steak

Tofu is often criticized for its lack of taste, but its flavorlessness actually makes a great blank canvas for all kinds of spices and sauces. This recipe by My Darling Vegan uses a marinade made from herbs and vegan Worcestershire sauce to give thickly cut tofu a steak-like flavor that’s only improved with a few minutes on the grill.

Vegan Salmon

A quick walk through the freezer section and you’re bound to discover plenty of plant-based beef and chicken substitutes, but vegan seafood can be more difficult to come by. For quick and easy fishless fish at home, we love this recipe by Loving it Vegan. Sliced beets give the tofu a salmon-like color while seaweed adds a familiar fresh seafood taste. Serve with a squeeze of fresh lemon juice and some red pepper flakes for a kick.

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]]> ersion="1.0" encoding="UTF-8"?> vegan recipes Archives - foodisinthehouse.com foodisinthehouse.com Thu, 29 Feb 2024 15:16:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png vegan recipes Archives - foodisinthehouse.com 32 32 How to Make Vegan Shakshuka https://foodisinthehouse.com/how-to-make-vegan-shakshuka/ Fri, 01 Mar 2024 08:51:00 +0000 https://foodisinthehouse.com/?p=28322 Shakshuka is a traditional North African dish made with poached eggs in a spicy tomato sauce. Delicious, comforting, and quick to prepare, it’s a staple in homes all over the Middle East, often served with sides like olives and pita. All of that is to say, classic shakshuka is obviously not vegan-friendly, but with a […]

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]]> Shakshuka is a traditional North African dish made with poached eggs in a spicy tomato sauce. Delicious, comforting, and quick to prepare, it’s a staple in homes all over the Middle East, often served with sides like olives and pita. All of that is to say, classic shakshuka is obviously not vegan-friendly, but with a few simple swaps, you can easily make your own plant-based version without sacrificing flavor or nutrition. Here’s how we like to make it.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (400g) crushed tomatoes
  • 1 can (400g) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 200g firm tofu, crumbled
  • Optional: Red chili flakes, for heat

Instructions:

  1. Heat the olive oil in a large skillet or pan over medium heat.
  2. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Add the garlic and sauté for an additional 1-2 minutes until fragrant.
  4. Stir in the diced bell pepper and cook for another 5 minutes until softened.
  5. Pour in the crushed tomatoes and diced tomatoes with their juices. Stir well.
  6. Add the tomato paste, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix everything thoroughly.
  7. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
  8. Create small wells in the sauce using a spoon and gently place a large spoonful of crumbled tofu into each well.
  9. Cover the pan and let it simmer for an additional 10-15 minutes, allowing the tofu to absorb the flavors of the sauce.
  10. Taste and adjust the seasonings as needed. If you prefer a spicier sauce, add some red chili flakes at this point.
  11. Serve hot with some crusty bread or pita on the side. Enjoy!

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]]> The Best Vegan Quiche for Any Time of the Day https://foodisinthehouse.com/the-best-vegan-quiche-for-any-time-of-the-day/ Wed, 14 Feb 2024 12:11:00 +0000 https://foodisinthehouse.com/?p=28177 Quiche is a type of savory tart often enjoyed for breakfast and brunch, though the versatility of the dish means that it can ultimately work well for any meal in almost any setting. Traditionally made with eggs, cheese, and bacon, it’s easy to whip up and light on the wallet, but it’s also not exactly […]

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]]> Quiche is a type of savory tart often enjoyed for breakfast and brunch, though the versatility of the dish means that it can ultimately work well for any meal in almost any setting. Traditionally made with eggs, cheese, and bacon, it’s easy to whip up and light on the wallet, but it’s also not exactly vegan-friendly. Fortunately, with a few simple ingredients, you can prepare your own plant-based version that’s just as delicious as the real thing. Read on for our go-to vegan quiche recipe.

Ingredients

  • 1 pre-made vegan pie crust (store-bought or homemade)
  • 8 oz. firm tofu, drained and pressed
  • 1/2 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1 cup non-dairy milk
  • 2 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chopped vegetables (spinach, bell peppers, mushrooms, etc.)
  • Salt and pepper to taste
  • 1 teaspoon turmeric
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If you’re using a store-bought pie crust, follow the package instructions for pre-baking. If you’re making a homemade crust, pre-bake it for about 8-10 minutes until lightly golden.
  3. In a pan over medium heat, sauté the chopped onion and garlic in olive oil until softened. Add the chopped vegetables and cook until tender. Set aside.
  4. Combine the drained tofu, chickpea flour, nutritional yeast, non-dairy milk, cornstarch, turmeric, baking powder, salt, and pepper in a food processor and blend until smooth.
  5. Fold the sautéed vegetables into the tofu mixture until well combined.
  6. Pour the tofu and vegetable mixture into the pre-baked pie crust, spreading it evenly.
  7. Bake the quiche in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set.
  8. Allow the quiche to cool for at least 10-15 minutes before slicing. Serve warm and enjoy!

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]]> Try This Cashew Mozzarella for Pizza, Salads, & More https://foodisinthehouse.com/try-this-cashew-mozzarella-for-pizza-salads-more/ Fri, 05 Jan 2024 10:43:36 +0000 https://foodisinthehouse.com/?p=27737 Vegan meats have come a long way over the last few years, but when it comes to dairy products, we’ve still got a ways to go. While there’s no shortage of delicious plant-based milks on the market, store-bought vegan cheeses tend to taste gluey and bland—not exactly something most of us want on our pizza. […]

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]]> Vegan meats have come a long way over the last few years, but when it comes to dairy products, we’ve still got a ways to go. While there’s no shortage of delicious plant-based milks on the market, store-bought vegan cheeses tend to taste gluey and bland—not exactly something most of us want on our pizza. Fortunately, with a few simple ingredients, you can make your own non-dairy mozzarella that’s just as delicious as the real thing. Read on for our go-to recipe.

Ingredients:

  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 2 tablespoons tapioca flour
  • 1 tablespoon refined coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 1/2 cups water

Instructions:

  1. Place the raw cashews in a bowl and cover them with water. Allow them to soak for at least 4 hours or overnight. Drain before using. 
  2. Combine the soaked cashews, nutritional yeast, tapioca flour, coconut oil, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt in a blender. Add the water ¼ cup at a time and blend on high until the cashews achieve a smooth consistency.
  3. Pour the blended mixture into a saucepan over medium heat, stirring continuously to prevent sticking.
  4. Once the mixture begins to thicken, reduce the heat to low and continue stirring until it starts to resemble melted mozzarella. If it becomes too thick, add a little more water and stir to thin it out. 
  5. Remove the saucepan from heat and let the mozzarella mixture cool for a few minutes.
  6. While your mozzarella is still warm but not hot, shape it into a ball or log and wrap it in plastic wrap to set in the refrigerator.
  7. Leave it to chill in the refrigerator for at least 2 hours before serving. Slice, shred, or melt it as needed for your favorite dishes.

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]]> Vegan Alternatives to Chicken Noodle Soup https://foodisinthehouse.com/vegan-alternatives-to-chicken-noodle-soup/ Thu, 04 Jan 2024 14:30:00 +0000 https://foodisinthehouse.com/?p=27734 With winter officially upon us, cold and flu season is in full swing. When it’s chilly outside and we’re under the weather, there are few things more comforting than a hot bowl of soup. Chicken noodle is considered the gold standard for a reason, but what about those who don’t eat animal products? Whether you’re […]

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]]> With winter officially upon us, cold and flu season is in full swing. When it’s chilly outside and we’re under the weather, there are few things more comforting than a hot bowl of soup. Chicken noodle is considered the gold standard for a reason, but what about those who don’t eat animal products? Whether you’re a vegan with the sniffles or an omnivore looking to try something new, read on for some plant-based chicken soup alternatives.

Chickpea Noodle Soup

The real reason why chicken noodle soup helps when you’re sick is that chicken contains high levels of tryptophan, which the body uses to make feel-good chemicals like serotonin and melatonin. Luckily, chickpeas also contain plenty of tryptophan of their own. This plant-based take on chicken noodle soup by nutritionist Tasting to Thrive is every bit as comforting as the real thing.

Four Heads of Garlic Soup

Garlic has natural antimicrobial properties that have been shown to support the body’s immune system and protect against infection, but if we’re being honest, we really just like this soup for the taste. Creamy, comforting, and easy to prepare, the creator It Doesn’t Taste Like Chicken describes it as “a cozy blanket for your tastebuds.”

Homemade Vegetable Soup

If an apple a day hasn’t successfully kept the doctor away, perhaps a hot bowl of vegetable soup will. This recipe by Two Peas & Their Pod packs a nutrient-dense punch with 11 different kinds of veggies in a rich tomato broth. Enjoy it as is with a side of toasted bread, or add lentils to amp up the protein.

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]]> Cozy Up With These Hearty Vegan Soup Recipes https://foodisinthehouse.com/cozy-up-with-these-hearty-vegan-soup-recipes/ Thu, 16 Nov 2023 10:39:00 +0000 https://foodisinthehouse.com/?p=27057 The days are getting shorter, the air is getting chilly; we think it’s safe to say that soup season is officially here. When it’s cold and dark outside, there’s nothing quite like cozying up under a blanket with a bowl of hot soup, and while we’ll always love classics like chicken noodles, there are also […]

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]]> The days are getting shorter, the air is getting chilly; we think it’s safe to say that soup season is officially here. When it’s cold and dark outside, there’s nothing quite like cozying up under a blanket with a bowl of hot soup, and while we’ll always love classics like chicken noodles, there are also plenty of plant-based options that we find just as satisfying. Read on for some of our favorites.

Vegetable Barley Soup

This take on vegetable soup by Plant Based on a Budget is perfect when you’re looking to warm up on cold winter evenings or whenever you’re in the mood for something wholesome. Carrots and broccoli add fiber and nutrition, while barley adds heartiness and makes it feel more like a meal. 

Four Heads of Garlic Soup

We know—four heads sounds like a lot, but don’t let the name scare you. The garlic is roasted, which gives it a milder, almost caramelly flavor that blends seamlessly into this creamy soup recipe by It Doesn’t Taste Like Chicken. She recommends adding some kale for texture, but it’s also great on its own with some toasted bread on the side.

Smoky Vegan Ramen

If you like Japanese food, you’ll love this vegan ramen noodle soup recipe by Full of Plants. With a homemade vegetable broth, ginger garlic mushrooms, and some smoked chili oil for a kick, it’s full of bold, yet balanced flavors that are sure to hit the spot all winter long.

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]]> Mouthwatering Vegetarian BBQ Recipes https://foodisinthehouse.com/mouthwatering-vegetarian-bbq-recipes/ Sat, 21 Oct 2023 12:06:00 +0000 https://foodisinthehouse.com/?p=24115 Summer is here, and so is BBQ season! But what about those who follow a vegetarian diet? Are they doomed to miss out on all the fun? Absolutely not! In fact, there are plenty of delicious vegetarian BBQ recipes that will satisfy everyone’s taste buds. Grilled Portobello Mushrooms These meaty mushrooms are perfect for grilling […]

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]]> Summer is here, and so is BBQ season! But what about those who follow a vegetarian diet? Are they doomed to miss out on all the fun? Absolutely not! In fact, there are plenty of delicious vegetarian BBQ recipes that will satisfy everyone’s taste buds.

Grilled Portobello Mushrooms

These meaty mushrooms are perfect for grilling and can be used in a variety of dishes. Try them on a burger bun with some avocado and tomato for a hearty veggie burger.

Grilled Corn on the Cob

Brush some olive oil on the corn and sprinkle with salt and pepper before grilling. The result is a sweet and smoky flavor that’s hard to resist.

Grilled Tofu Skewers

For a protein-packed option, try grilling some tofu skewers. Marinate the tofu in a mixture of soy sauce, garlic, and ginger for a few hours before grilling. Serve with some veggies on the side for a complete meal.

Grilled Halloumi Cheese Skewers

For something a little more indulgent, try making some grilled halloumi cheese skewers. This salty cheese holds up well on the grill and is perfect for adding to salads or eating on its own.

Grilled Veggies

If you’re looking for a lighter option, grilled veggies are always a good choice. Try grilling some zucchini, eggplant, and bell peppers and serve with a side of hummus or tzatziki for dipping.

And of course, no BBQ is complete without some dessert! Try grilling some peaches or pineapple and serve with a dollop of vanilla ice cream.

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]]> How to Make Rainbow Veggie Stir Fry https://foodisinthehouse.com/how-to-make-rainbow-veggie-stir-fry/ Sun, 03 Sep 2023 14:15:00 +0000 https://foodisinthehouse.com/?p=23057 This colorful, crunchy recipe is a great way of getting your RDA of veggies. With tofu, cashews, broccoli, carrots, bell peppers, and more, our Rainbow Veggie Stir Fry is packed with goodness. It uses just one pack of ready-to-wok noodles between two servings, lowering your intake of simple carbs and upping your intake of pure […]

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]]> This colorful, crunchy recipe is a great way of getting your RDA of veggies. With tofu, cashews, broccoli, carrots, bell peppers, and more, our Rainbow Veggie Stir Fry is packed with goodness.

It uses just one pack of ready-to-wok noodles between two servings, lowering your intake of simple carbs and upping your intake of pure plant-powered nourishment.

Ingredients:

  • 1 pack ready-to-wok udon noodles
  • 1 pack tofu, drained, pressed and cubed
  • 1/2 cup raw cashews
  • 2 bell peppers in different colors, cut into strips
  • 2 carrots, peeled and cut into matchsticks
  • 1 small broccoli, broken into florets
  • 1 red onion, finely sliced
  • 1/4 cup sesame seeds
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons cornflour
  • Sriracha for the top

Instructions:

  1. Heat a large wok over a medium heat and add a drizzle of neutral oil. Add the tofu and stir fry for a few minutes until the edges are golden and crispy.
  2. Add the cashews and all the veggies and stir fry until they are tender but still with a bit of crunch.
  3. Break up the noodles and add to the wok, along with the sesame seeds and combine well.
  4. In a small bowl, combine the soy sauce, sesame oil, and corn flour and add to the wok, along with a splash of water.
  5. Heat over a high heat for a further few minutes, making sure to constantly rotate the stir fry so it doesn’t stick to the bottow.
  6. Divide between two bowls and top with a squiggle of sriracha.
  7. Enjoy!

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]]> Get Ready for Rosh HaShanah With These Vegan Recipes https://foodisinthehouse.com/get-ready-for-rosh-hashanah-with-these-vegan-recipes/ Thu, 24 Aug 2023 16:59:00 +0000 https://foodisinthehouse.com/?p=25974 The Jewish holiday season is just around the corner, and first up is Rosh HaShanah in the middle of September. Also known as the Jewish New Year, Rosh HaShanah is a two-day holiday observed with prayer and celebration, and, traditionally, these celebrations include certain foods. Apples and honey, in particular, are commonly eaten as a […]

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]]> The Jewish holiday season is just around the corner, and first up is Rosh HaShanah in the middle of September. Also known as the Jewish New Year, Rosh HaShanah is a two-day holiday observed with prayer and celebration, and, traditionally, these celebrations include certain foods. Apples and honey, in particular, are commonly eaten as a symbol of hope for a sweet year to come, but what about those who prefer not to eat honey? While it’s certainly possible to just eat apples alone, it can also be fun to take things a step further and prepare more extravagant plant-based desserts instead. Read on for some of our favorite plant-based Rosh HaShanah recipes. 

Vegan Honey Cake

As honey is probably the most common ingredient consumed on Rosh HaShanah, we’d have been remiss not to include some kind of honey-inspired recipe on this list. This cake by The Vegan Atlas is one of our favorites and uses a combination of maple syrup and agave nectar to achieve a similar flavor, 100% bee-free. Combined with cinnamon, ginger, and cloves, the result is golden and sweet as the real deal.

Vegan Apple Cinnamon Challah

Challah is a type of Jewish bread traditionally woven into a three-strand braid, but on Rosh HaShana, this braid is often folded to create a round shape symbolic of the cyclical nature of the Jewish calendar. This recipe by The Jewish Vegan puts a festive spin on things by incorporating apple and cinnamon sugar. We can’t think of a better way to ring in a sweet new year.

Eggplant Meatballs with Pomegranate Sauce

As with most holidays, entrees on Rosh HaShanah often include meat, though there’s no explicit reason why this needs to be the case. For those who prefer to avoid animal products, we highly suggest these eggplant meatballs by May I Have That Recipe? To symbolize abundance in the year to come, be sure not to skip the pomegranate sauce. Even if you’re not superstitious, the flavor alone is enough.

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]]> Plant-Based Pasta Sauces that Pack a Protein Punch https://foodisinthehouse.com/plant-based-pasta-sauces-that-pack-a-protein-punch/ Mon, 07 Aug 2023 14:55:00 +0000 https://foodisinthehouse.com/?p=25697 Pasta is a kitchen staple that many home cooks turn to for its versatility and convenience but it’s not exactly a complete meal on its own. While even white pasta does contain some protein, wheat-based pastas in general are high in carbohydrates that can lead to a blood sugar spike and crash if eaten with […]

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]]> Pasta is a kitchen staple that many home cooks turn to for its versatility and convenience but it’s not exactly a complete meal on its own. While even white pasta does contain some protein, wheat-based pastas in general are high in carbohydrates that can lead to a blood sugar spike and crash if eaten with nothing else. Consuming pasta alongside higher protein ingredients can help to stabilize blood sugar and keep you feeling fuller longer. The most common way to add protein to pasta is with a meat sauce, but there are also plenty of plant-based sauce recipes that can really pack a protein punch. Here are a few of our go-tos.

Hummus Pasta

We can’t say we’d ever thought to use hummus as a substitute for pasta sauce on our own, but we’re really glad Yumna from Feel Good Foodie did. By mixing hummus with pasta water and a little lemon juice, this recipe turns the classic Mediterranean dip into a creamy plant-based sauce that’s as healthy as it is delicious. It’s easy to whip up in just 15 minutes and has about 10 grams of protein per serving.

Silken Tofu Pasta Sauce

Many vegan white sauces are made from coconut cream, which, while tasty, is high in fat and contains relatively little protein. As an alternative, this recipe by The Hidden Veggies puts silken tofu to good use by blending until silky smooth sauce with onion, garlic, and some nutritional yeast for flavor. The result is similar to traditional Alfredo sauce and has about 10 grams of protein per serving.

Spicy Peanut Butter Noodles

If there’s one thing we love more than pasta, it’s peanut butter, so we were psyched to discover this recipe by Eat with Clarity. With soy sauce, ginger, and some toasted sesame oil, it has a distinctive Asian flavor reminiscent of Pad Thai. It’s also easy to make gluten-free using brown rice noodles and comes in at 9 grams of protein per serving.

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]]> How to Make Tofu Taste Like Different Meats https://foodisinthehouse.com/how-to-make-tofu-taste-like-different-meats/ Sat, 22 Jul 2023 16:51:00 +0000 https://foodisinthehouse.com/?p=25425 From ethics to environmental concerns, there are plenty of reasons to reduce our consumption of meat and move toward a plant-based diet. While for some, this transition may feel like an easy one, for others, meat is a dietary staple, and the idea of eating less of it feels a bit more overwhelming. If you […]

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]]> From ethics to environmental concerns, there are plenty of reasons to reduce our consumption of meat and move toward a plant-based diet. While for some, this transition may feel like an easy one, for others, meat is a dietary staple, and the idea of eating less of it feels a bit more overwhelming. If you can relate, know that cutting back on meat doesn’t have to be boring. Gone are the days when “tofu” is synonymous with “tasteless,” and some creators have even figured out ways to make this plant-based staple taste suspiciously similar to meat. Here are some of our favorite recipes.

Tofu Fried Chicken

Fried chicken is the ultimate comfort food, and going meat-free doesn’t have to mean giving it up. This recipe by The Hidden Veggies is inspired by Kentucky Fried Chicken, reinvented with plant-based ingredients yet retains all of the iconic flavor of the original. Be sure to freeze your tofu first to give it a more meat-like texture.

Chewy Blackened Tofu Steak

Tofu is often criticized for its lack of taste, but its flavorlessness actually makes a great blank canvas for all kinds of spices and sauces. This recipe by My Darling Vegan uses a marinade made from herbs and vegan Worcestershire sauce to give thickly cut tofu a steak-like flavor that’s only improved with a few minutes on the grill.

Vegan Salmon

A quick walk through the freezer section and you’re bound to discover plenty of plant-based beef and chicken substitutes, but vegan seafood can be more difficult to come by. For quick and easy fishless fish at home, we love this recipe by Loving it Vegan. Sliced beets give the tofu a salmon-like color while seaweed adds a familiar fresh seafood taste. Serve with a squeeze of fresh lemon juice and some red pepper flakes for a kick.

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