There are a few classic ominvore recipes that call for the flavor of anchovies or anchovy paste. Here’s our best take at replicating their unique fishy, oily, salty flavor using only plant-based sources.
Makes 1 cup Ingredients 1/2 cup olive oil 1/4 cup apple cider vinegar* 2 Tbsp. water 2 Tbsp. prepared Dijon mustard (e.g. Grey Poupon) 1 Tbsp. freshly squeezed lemon juice *The organic raw kind, if you have it; ordinary cider vinegar will work, too. Directions Whisk all ingredients together until well combined. Transfer to tightly covered container…
Lacinato kale is very different than the ordinary hard, curly variety that many people (vegan or not) dislike. Its milder flavor and softer texture make it a superior salad green. You could make this salad with any of your favorite bitter salad greens, but we like lacinato kale; if you can’t find that, we’d suggest substituting arugula…
For a tasty, quick, all-plant weekend lunch or dinner, you can’t go far wrong with Vegan Cheeseburgers. These are delicious.
Inspired by an Emeril Lagasse recipe, this jambalaya is a spicy cornucopia of flavors, textures and spices – with only plant-based ingredients.
Vegan, delicious, easy to make, moist-but-crumbly cornbread that will pair well with spicy dishes
Hearty, savory, pasta dish that will satisfy hungry non-vegans and vegans alike