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.
Vegan food is more than nutritional yeast. Create a wonderful depth of flavor in a single, satisfying entree: Earthiness from the mushroom, piquant sweet from a balsamic reduction and a clean, sharp finish from roasted tomato.
Thick, hearty and perfect on mashed potatoes and biscuits (with the addition of some vegan sausage bits), this gravy is super quick and a great recipe to keep in your repertoire.
A classic side dish to picnics and grill outs, this potato salad is creamy, sweet and a little tangy with the addition of some homemade quick pickled cucumber and carrot.
While it isn’t quite “traditional,” there’s something undeniably tasty about that sweet, garlicky sauce in a General Tso’s dish. It’s one of those flavor profiles that really hit the sharp spots in a pleasing way with this vegan dish.
