A vegan philly sandwich recipe that has all the savoriness, umami and just the right amount of greasy-spooniness to satisfy even the kids.
They often say we eat with our eyes first — and if that’s true, there’s zero shame in going back for seconds or thirds of these stuffed peppers.
While you can make seasoned rice from scratch, to cut down on prep and cook time, we used parboiled rice with a ready blend of spices. There’s still dicing, mincing and seasoning to do, so don’t get too relaxed.
We first tried Foodies Vegan’s Pumfu (a tofu substitute made of pumpkin seeds) a week before writing this vegan Pad Thai recipe and had the eureka moment when describing its flavors: It’s slightly nutty but also fully takes on the tastes of marinades and sauces as well.
If you’ve never had Japanese curry, let’s just make sure you’re prepared for what you’re getting into here. The Japanese style is roux-based, thicker and generally a little more mild in terms of flavor.
What you find in Asian grocery stores, while quick and easy and satisfying, is usually full of preservatives. The good news is that making your own homemade version is easy — maybe just not quite as quick.
A good black bean burger is about achieving the right texture and a balance of flavors.
These quarter-pound patties are pan fried to get crispy and finished in the oven. A little bit of salt, some umami and smoky undertones from smoked paprika add complexity while the addition of soy sauce-sauteed baby bellas add a healthy dose of savory flavor that’s as delicious as it is full of plant-based goodness.