Tag Archives: Can You Vegan It?

Vegan Nashville hot chicken sandwich on bun

This Vegan Nashville Hot Chicken Sandwich Tastes Just Like the Real Thing!

With this Can You Vegan It? recipe, I’m turning everyone’s favourite spicy chicken sandwich into a vegan-friendly dish. What makes the Nashville hot chicken sandwich unique is that it is deep-fried to maximum crispiness and then dipped in a spicy hot oil mixture. To make this easy for the home cook, I’m pan frying the sandwich twice (vs. deep-frying it). Once to cook throughout and once to coat in a mixture of spices. Instead of traditional chicken breast, this sandwich features extra-firm tofu as the protein. Be sure to press out any excess moisture from the tofu before getting started.

Vegan Nashville hot chicken sandwich on bun

Vegan Nashville Hot Chicken Sandwich

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 sandwiches

Ingredients:

1 pound extra-firm tofu, pressed
2 to 3 dashes of hot sauce
½ cup vegan egg substitute (if vegetarian, use traditional eggs)
1 cup all-purpose flour
1 cup panko bread crumbs
Salt and pepper
½ cup canola or vegetable oil, for frying
1 Tbsp brown sugar
2 tsp cayenne pepper
1 tsp garlic powder
1 tsp smoked paprika
4 sesame buns
Vegan mayonnaise
Bread and butter pickles
Shredded lettuce

Vegan Nashville hot chicken sandwich ingredients on countertop

Directions:

1. Slice the block of tofu into 4 equally sized patties. Add a few dashes of hot sauce to the egg substitute mixture. Put the flour in it’s own bowl and the panko in it’s own bowl. Season the egg substitute mixture, as well as the flour and panko with salt and pepper to taste.

Related: You’ll Never Guess the Secret Ingredient in This Vegan Steak Recipe

2. Dip each tofu patty in the flour, followed by the egg substitute, followed by the panko bread crumbs. Set aside until ready to fry.
When ready to fry, heat oil in a skillet over medium heat. Once oil is hot, cook patties for 2 minutes on each side, until crispy and golden.

Tofu for vegan Nashville hot chicken sandwich being coated in panko

3. Turn heat off and whisk brown sugar, cayenne pepper, garlic powder and paprika into the pan. Fry the patties once more over low to medium heat until coated, about 15 seconds. Once you remove them from the pan, drain any excess oil onto a paper towel or two.

Vegan Nashville hot chicken sandwich being cooked in pan

4. Slather buns with mayonnaise and add patty. Top with pickles and lettuce. Enjoy!

Person holding vegan Nashville hot chicken sandwich

Like Marcella’s vegan Nashville hot chicken sandwich? Try her vegan egg salad recipe or her vegan eggnog.

Vegan spinach dip in bowl with toasted pita chips next to it

This Yummy Vegan Spinach and Artichoke Dip is the Perfect Appetizer

You definitely won’t miss the cheese in this Can You Vegan It? spinach and artichoke dip. The traditional asiago cheese is swapped out for creamy pureed cashews and flavoured with garlic, Dijon and bell peppers. It’s a perfect crowd pleaser (and so quick to whip up!).

Vegan spinach dip in bowl with toasted pita chips next to it

Vegan Spinach and Artichoke Dip

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2-4

Ingredients:

1 ½ cups unsalted roasted cashews
1 Tbsp olive oil
1 small onion, diced
½ yellow bell pepper, chopped
1 tsp garlic powder
1 ½ cups unsweetened almond milk
2 Tbsp chickpea flour
Juice of one lime
1 Tbsp whole grain Dijon mustard (optional)
2 tsp sea salt
½ tsp ground black pepper
4 cups fresh spinach
¾ cup canned artichoke hearts, drained

Vegan spinach dip ingredients on countertop

Directions:

1. Preheat the oven to 425°F. Soak cashews in 2 cups of boiled water for about 5 minutes. Strain and set aside.

2. Heat a skillet over medium-high heat and add olive oil. Saute onion, bell pepper and garlic powder until softened and fragrant, about 2-3 minutes. Turn the heat off and transfer the mixture into a blender.

Related: Party-Perfect Vegan Appetizers That Anyone Can Make

3. In the blender, also add in cashews, almond milk, chickpea flour, lime juice, Dijon, sea salt, pepper, spinach and artichokes. Pulse until semi-smooth.

Vegan spinach dip ingredients in blender

4. Transfer the puree into a 9-inch round baking dish. Bake for 20 minutes until golden brown around the edges. Serve with toasted pita chips or veggies.

Vegan spinach dip in bowl with toasted pita chips next to it

Like Valerie’s vegan spinach and artichoke dip? Try her air fryer corn “ribs” (that are trending on TikTok) or her sweet chili chicken wings.

vegan mug cake with chocolate and blueberries on top

This Peanut Butter Vegan Mug Cake Can Be Made in Just 3 Minutes!

When you feel like something sweet and you don’t want to bake a whole batch of cookies or brownies — just something small that will hit the spot — this Can You Vegan It? recipe is it. It takes 60 seconds to “bake” in your microwave and it’s got all the frills of a molten cake: it’s gooey, chocolatey, swirled with the perfect amount of peanut butter and it’s vegan! The best, easiest and fastest dessert to end a meal.

vegan mug cake with chocolate and blueberries on top

Peanut Butter Vegan Mug Cake

Prep Time: 2 minutes
Bake Time: 1 minute
Total Time: 3 minutes
Servings: 1

Ingredients:

2 tsp coconut oil
4 Tbsp oat flour
2 Tbsp cocoa powder
2 Tbsp peanut butter
2 Tbsp maple syrup
½ tsp baking powder
¼ tsp sea salt
2 Tbsp unsweetened almond milk

Optional Toppings
1-2 Tbsp of blueberries
1 Tbsp of chocolate chips or chopped chocolate bar
1 tsp unsweetened shredded coconut

vegan mug cake ingredients on countertop

Directions:

1. Melt the coconut oil over the stove or in the microwave until it’s liquid.

Related: Easy One-Bowl Baking Recipes That Eliminate All the Fuss

2. Combine all ingredients in a microwave safe mug and mix around.

making vegan mug cake on countertop

3. “Bake” for 60 seconds in the microwave until gooey.

4. Top with your toppings of choice or just leave it as is and dig in!

two vegan mug cakes with chocolate and blueberries on top

Note: If you prefer the oven method, heat your oven to 350°F and bake for 20 minutes.

Like Tamara and Sarah’s vegan mug cake? Try their vegan skewers or their vegan pumpkin soup.

You’ll Never Guess the Secret Ingredient in This Vegan Steak Recipe

Steaks are a weeknight staple for so many, but for those who would like to indulge in the flavour and texture of steak without the animal protein, this Can You Vegan It? recipe is for you! The key ingredient that gives these steaks their meaty texture is seitan (made from vital wheat gluten), a delicious meat alternative that is a growing food trend among vegans and vegetarians. Plus, topping these steaks with chili chimichurri gives it an oh-so spicy, herby and tangy finish.

Vegan steak with broccoli, sweet potatoes

Vegan Steaks

Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 48 minutes
Total Time: 1 hour, 38 minutes
Servings: 4

Ingredients:

Steaks
½ cup mashed chickpeas
1 ¼ cup vital wheat gluten flour
2 tsp coconut aminos
1 tsp garlic powder
½ tsp paprika
½ tsp ground black pepper
½ tsp sea salt
½ cup vegetable stock
Extra-virgin olive oil, for frying

Marinade
⅔ cup coconut aminos
½ tsp garlic powder
¼ tsp paprika
½ tsp sea salt
1 Tbsp olive oil

Chilli Chimichurri
1 tsp ancho chili powder
Handful of parsley
Handful of cilantro
2 cloves garlic
1 shallot, chopped
½ cup extra-virgin olive oil
⅓ cup red wine vinegar
1 tsp sea salt
¼ tsp ground black pepper

Vegan steak ingredients on kitchen countertop

Directions:

1. In a large bowl, add in chickpeas, flour, coconut aminos, garlic powder, paprika, black pepper and sea salt. Mix all ingredients until crumbly, then gradually incorporate the vegetable stock and knead until firm. Add more stock if the dough is too dry or more flour if it’s too sticky.

Vegan steak ingredients in bowl

2. Roll the dough into a log and cut into four portions. Roll out each portion until about ½ inch thick. Steam steaks on stovetop for 45 minutes.

Four formed vegan steak patties

3. While the steaks are steaming, make the marinade. Combine coconut aminos, garlic powder, paprika, sea salt and oil in a resealable plastic bag.

4. Once the steaks are steamed and fully cooked, place the steaks in the resealable plastic bag and coat them with the marinade. Let it marinate in the fridge for half an hour.

Vegan steak marinaded on white plate

5. In a skillet over medium-high heat, add olive oil. Once the pan is hot, add in marinated steaks and sear both sides for about 30 seconds until lightly brown. Do not sear them for too long or they will burn. Once the steaks are seared, rest them for about 3 minutes while you make the chili chimichurri sauce.

Related: Vegan Comfort Food Trends to Look out for This Year

6. In a food processor, add in chili powder, parsley, cilantro, garlic, shallot, olive oil, red wine vinegar, sea salt and black pepper. Puree until smooth. Add more oil if needed for looser consistency.

7. Top steaks with chili chimichurri and serve with broccoli and sweet potato wedges or any side of choice.

Vegan steak with chimichurri sauce on top

Like Valerie’s vegan steak recipe? Try her vegan West African peanut lentil stew or her 20-minute vegan zucchini ramen noodle soup.

Vegan eggplant casserole

Classic Middle Eastern Eggplant Casserole With a Vegan Twist

This eggplant casserole is a classic Middle Eastern dish common in Iraq. It is usually made with layers of kofta (beef patties), eggplant, potatoes, onions, peppers and tomatoes. But in this Can You Vegan It? dish, just skip the kofta and bake up the veggies using the same method. The result? A light and deeply flavourful casserole served alongside rice, with some yogurt on the side. Traditionally, all the vegetables are fried before they are layered together and smothered in sauce, then baked in the oven. But you can also roast them instead of frying, which is quicker and yields so much flavour.

Vegan eggplant casserole

Middle Eastern Eggplant Casserole

Prep Time: 20 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 2 hours
Serves: 6

Ingredients:

2-3 large eggplants
3-4 medium potatoes
5 Tbsp vegetable oil, divided
1 ½ tsp salt, divided
1 large white onion
1 red pepper
5 Tbsp tomato paste
1 Tbsp pomegranate molasses (skip this if you don’t have it)
2 ½ cups hot water
1 tsp salt
½ tsp black pepper
1 ½ large tomatoes

Vegan eggplant casserole ingredients on countertop

Directions:

1. Start by preheating your oven to 400°F.

2. Wash the eggplant and peel it in a zebra pattern down the length, peeling every other stripe. Then cut it into ½ inch circular slices.

Peeling eggplant casserole

3. Peel and wash potatoes and cut them into ¼ inch circular slices.

4. Put 3 Tbsp of the vegetable oil on the potatoes and eggplant, sprinkle with 1 tsp of salt, then place on a parchment lined baking sheet and bake for 40 minutes.

eggplants roasting on baking tray

5. Meanwhile, peel the onions and wash the pepper, then cut them both into thin slices. Heat a skillet with remaining vegetable oil, add the onions and peppers and sprinkle with remaining salt, then cook them on medium heat until softened.

Related: Easy Vegan Weeknight Dinner Recipes

6. Mix together tomato paste, pomegranate molasses, water, salt and pepper. Slice the tomatoes into ¼ inch thick slices.

7. Assemble the casserole by layering the eggplant, potato, onions and peppers, tomatoes and then pour the tomato sauce on top.

Vegan eggplant casserole being made

8. Bake covered for 45 minutes, then uncover and broil for 15 minutes. Serve with rice and a side of yogurt.

Middle Eastern vegan casserole being served onto a light blue plate

Like Amina’s vegan casserole? Try her 20-minute glazed salmon or roasted cauliflower with tahini.

za'tar flatbread on serving platter

This Easy Vegan Za’atar Manaeesh AKA Flatbread is the Breakfast Dish You’ve Been Craving

Za’atar is the name of a Middle Eastern herb, but it’s also the name of a spice mixture made up of the herb, roasted sesame seeds, sumac and a few other spices. It’s so versatile and can be used in a variety of ways: in salad dressings, meat marinades and sauces. But the most common and traditional way of consuming za’atar is on a flatbread mixed with olive oil. This Can You Vegan It? za’atar flatbread is a Lebanese dish called manaeesh and it’s typically served with breakfast alongside a hot cup of tea. It’s often topped with cheese or labneh (strained yogurt), but you can also top with an assortment of fresh veggies and drizzle with more olive oil. This delicious breakfast is easy to make and the perfect start to the day!

za'tar flatbread on serving platter

Vegan Za’atar Manaeesh

Prep Time: 10 minutes
Rest Time: 40 minutes
Cook Time: 13-15 minutes
Total Time: 1 hour, 5 minutes
Servings: 10

Ingredients:

1 Tbsp instant yeast
1 cup warm water
2 ½ cups + 2 Tbsp flour, divided
1 Tbsp sugar
1 cup olive oil, divided
1 tsp salt
12 Tbsp za’atar blend

For the garnish (optional): cucumbers, tomatoes, parsley, onions and/or radish

za'tar flatbread ingredients on kitchen countertop

Directions:

1. Start by mixing together the yeast with the warm water and set aside for a few minutes.

2. In a bowl, add 1 cup of the flour along with the sugar and the yeast mixture. Mix well with a spoon, cover with plastic wrap and set aside for 10 minutes.

Related: Flexitarian Recipes Where Meat Isn’t the Star

3. After 10 minutes, add the rest of the flour (1 ½ cups plus 2 Tbsp), ½ cup olive oil and the salt and mix well until a shaggy dough forms.

za'tar flatbread dough in bowl

4. Using your hands, knead the dough for 3-4 minutes, then smooth it out and set aside to rise for about 30 minutes, covered.

5. Preheat your oven to 375°F. Mix the za’atar and ½ cup olive oil together.

Related: This Middle Eastern Bulgur, Pomegranate and Almond Salad is Full of Whole Grains

6. Once the dough is ready, separate into 10 equal-sized balls. Using a rolling pin and a floured surface, flatten each dough ball and spread a few Tbsp of za’atar paste on top until sufficiently covered.

za'tar flatbread on baking sheet about to go in the oven

7. Place on a floured sheet pan and bake for 13-15 minutes until the bottom is golden. Top with fresh chopped vegetables of choice and enjoy.

Like Amina’s za’atar manaeesh? Try her roasted cauliflower with tahini or her 20-minute pomegranate molasses glazed salmon.

West African mafe AKA peanut lentil stew - in a bowl

Vegan West African Peanut Lentil Stew: The Comfort Food You Need

This hearty and flavourful stew, also known as mafé, is one of many delicious delicacies that hails from West African cuisine. Traditional West African peanut stew uses ground peanuts and contains beef, but my Can You Vegan It? spin uses natural peanut butter since it’s more accessible, as well as lentils for extra protein. However, the sweet potatoes in this quick 45-minute dish perfectly seal the deal.

West African mafe AKA peanut lentil stew - in a bowl

West African Peanut Lentil Stew

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12

Ingredients:

2 Tbsp extra-virgin olive oil
3 shallots, chopped
2 cloves garlic, minced
2 Tbsp fresh ginger, chopped
2 tsp crushed red pepper (plus more to taste)
1 tsp kosher salt (plus more to taste)
½ tsp ground black pepper (plus more to taste)
2 tsp cumin (optional)
½ tsp cardamom (optional)
5 cups low-sodium vegetarian broth
1½ cups red lentils
2 medium sweet potatoes, cut into chunks
1 (16 oz) can crushed tomatoes, with liquid
1 cup natural raw peanut butter (smooth or chunky)
Fresh chopped parsley for topping (optional)

West African mafe AKA peanut lentil stew ingredients on kitchen countertop

Directions:

1. Heat the olive oil in a large pot over medium-high heat. Add the shallots, garlic and ginger in the hot oil until softened, about 5 minutes. Season with the crushed red pepper, salt, pepper, as well as the cumin and cardamom (if using).

Related: Best Vegan Soup and Stew Recipes You’ll Crave All Winter

2. Pour the broth over the mixture. Stir the lentils and sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low and cover the pot partially with a lid. Cook at a simmer for 15 minutes.

West African mafe AKA peanut lentil stew - in a bowl

3. Stir in the tomatoes and peanut butter. Turn up the heat slightly to medium-low. Cover the pot and continue cooking for another 20-25 minutes, stirring occasionally. Top with chopped parsley and serve.

West African mafe AKA peanut lentil stew - in a bowl

Like Valerie’s vegan mafé? Try her healthy sriracha-honey oven-fried chicken or her spicy vegan cassoulet.

mushroom plant-based jerky on yellow serving tray

Everyone’s Favourite Snack is Made Vegan With This Spicy Plant-Based Jerky

If you’re craving a delicious plant-based jerky with a kick, this mushroom jerky is for you. This Can You Vegan It? recipe takes traditional mushroom jerky up a notch by adding the flavourful and spicy addition of jerk marinade. All of the delicious flavours of scotch bonnet pepper, thyme and allspice are concentrated in that spoonful of store-bought marinade and make this recipe super, super simple and easy to prepare. Whether you’re plant-based or not, the flavours are sure to make you a fan. The best part is a dehydrator is not essential to get a delicious jerky. All you need is a baking tray and some parchment paper. Serve up this mushroom treat with your grain bowls, breakfast sandwiches, salads or on its own as a snack!

mushroom plant-based jerky on yellow serving tray

Spicy Mushroom Jerky

Prep Time: 10 minutes
Rest Time: 6 hours
Cook Time: 1 hour, 30 minutes
Total Time: 7 hours, 40 minutes
Servings: 2-4

Ingredients:

3 Tbsp liquid aminos or soy sauce
3 Tbsp maple syrup
2 Tbsp apple cider vinegar
1 Tbsp jerk marinade
1 tsp smoked paprika
8 medium portobello mushrooms

mushroom plant-based jerky on baking tray

Directions:

1. In a bowl, whisk together the liquid aminos, maple syrup, apple cider vinegar, jerk marinade and smoked paprika. Then set aside.

2. Clean portobello mushrooms and slice into ½-inch pieces.

Related: Healthy (and Tasty) Snacks to Avoid Getting Hangry

3. Place the mushrooms into a bowl and pour marinade over the slices. Mix to ensure that each slice is evenly coated. Cover and refrigerate overnight or for at least 6 hours.

4. Preheat oven to 250°F. Line a baking sheet with parchment paper and place marinated mushroom slices on the sheet, ensuring the slices are not crowded.

mushrooms in bowl and on roasting pan

5. Bake mushrooms for about 1 ½ hours, be sure to check on it halfway through and adjust time if needed.

6. Enjoy in your next grain bowl, breakfast sandwich or on its own as a snack.

Like Eden’s plant-based jerky? Try her vegan sloppy Joe sliders or her cardamom teff apple muffins.

vegan cassoulet in white dish

This Cozy Weeknight Cassoulet is Given a Spicy Vegan Makeover

A cozy weeknight favourite with a vegan spin, this French-inspired dish is booming with flavour and wholesome ingredients, while topped with a light panko crumb crust to add a nice crunch. While cassoulet traditionally contains meat, this Can You Vegan It? recipe gives the classic a plant-based twist. This recipe calls for harissa paste for a bit of a spicy kick, but if heat isn’t your thing, substitute black pepper in place of the paste. Plus, an added bonus: this meal all comes together in one pot and it takes just an hour to whip up!

vegan cassoulet in white dish

Spicy Vegan Cassoulet

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Servings: 6-8

Ingredients:

3 medium leeks
¼ cup + 2 Tbsp olive oil, divided
3 large carrots, chopped
1 zucchini, chopped
4 garlic cloves, chopped
3 parsley sprigs
2 bay leaves
¼ tsp ground cloves
1-1 ½ tsp sea salt
1 tsp harissa paste
3 (19 oz) cans cannellini (white kidney) beans, rinsed and drained
4 cups of water
1 ¾ cups organic panko crumbs
1 tsp garlic powder
1 tsp dried thyme

vegan cassoulet ingredients on kitchen countertop

Directions:

1. Cut and discard the green part of the leeks, leaving only the white and pale green parts to work with. Halve leeks lengthwise, then chop crosswise into 1-inch pieces. Place chopped leeks in a bowl or large strainer and rinse thoroughly until the sandy particles are gone.

2. Place a large Dutch oven pot over medium heat and add ¼ cup olive oil. Once heated, add leeks, carrots, zucchini, garlic, parsley, bay leaves, cloves, salt and harissa. Stir occasionally until veggies are semi soft and golden, about 15 minutes; then add in beans and water. Cook covered for 30 minutes, stirring occasionally.

Related: The Pioneer Woman’s One Pot Recipes That Will Make Dinner a Breeze

3. In the meantime, preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, toss panko bread crumbs, 2 Tbsp olive oil, garlic powder and thyme. Place it on the prepared baking sheet and bake for 7-9 minutes until toasted and light brown, stirring occasionally. Set aside and let it cool.

panko breadcrumbs roasted on cookie sheet

4. When the cassoulet is ready, discard bay leaf and parsley sprigs and season with more salt and pepper if needed. Top with toasted garlic panko before serving.

vegan cassoulet in white dish

Like Valerie’s vegan cassoulet? Try her low-carb vegan ramen or her healthy Sriracha-honey oven-fried chicken.

Vegan egg salad on baguette

This One Ingredient Will Change Your Vegan Recipes Forever (Plus a Vegan Egg Salad Recipe!)

Kala namak AKA black salt is the secret ingredient to many vegan recipes. It is a kiln-fired rock salt with a similar texture to a pink Himalayan salt, but with a strong hard-boiled egg flavour. Often used in South Asian cooking, it is the perfect way to add egg flavour to any eggless dish. It is amazing in this Can You Vegan It? egg salad sandwich recipe — serve it between two slices of your favourite bread or on a toasted sourdough baguette (my preference!).

Black salt

Vegan Egg Salad

Prep Time: 10 minutes
Servings: 4 sandwiches

Vegan egg salad on baguette

Ingredients:

16 ounces medium or firm tofu, pressed
¼ cup celery, finely chopped
¼ cup chives or green onion, thinly sliced
¼ cup vegan mayonnaise, store-bought or homemade
1 Tbsp Dijon mustard
1 Tbsp freshly squeezed lemon juice
¼ tsp turmeric
½ teaspoon kala namak
Freshly cracked black pepper, to taste
Sourdough baguette, for serving

Vegan egg salad ingredients

Directions:

1. Press the tofu before using to drain out any excess liquids and ensure it soaks up the ingredients.

Tofu chopped up on cutting board

2. In a mixing bowl, toss together the tofu, celery and green onion. Set aside.

Vegan egg salad mixed in bowl

3. In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, turmeric, kala namak and pepper.

Related: Healthy Vegan Snack Ideas Featuring 10 Ingredients or Less

4. Pour mixture over tofu and toss to coat. Scoop mixture over bread, garnish with chives and enjoy!

Vegan egg salad mixed in bowl

Like Marcella’s vegan egg salad recipe? Try her vegan eggnog recipe or her six different recipes from one humble can of tomatoes.

Ramen with tofu and bok choy in white bowl

This Hearty 20-Minute Vegan Zucchini Ramen Noodle Soup Will Not Disappoint

No matter what, you always found yourself eating ramen out of a microwaved bowl in college. It was soupy noodles and not much else. Imagine if you found a veggie-based recipe that was full of flavor, packed with protein, low carb and delicious. That’s exactly what this ramen is: healthy good food. In this Can You Vegan It? recipe, we swap eggs for tofu — further transforming this classic comfort food.

Ramen with tofu and bok choy in white bowl

Zucchini Ramen Noodle Soup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

¼ cup sesame oil, divided
4 baby bok choy, quartered
2 Tbsp yellow miso paste (optional)
4 cloves garlic, minced
2 shallots, chopped
2 Tbsp minced fresh ginger
¼ cup coconut aminos
8 cups vegetable broth
½ tsp kosher salt
4 zucchinis, spiralized
4-6 omega-3 eggs, boiled, peeled and sliced or cooked tofu
2 3-oz (85 g) packages enoki mushrooms
1 cup scallions, diced

Related: Genius Ways to Hack a Pack of Ramen Noodles

Directions:

1. Heat 1 Tbsp of oil in a 12-inch skillet over medium-high heat. Add the bok choy to the skillet and cook for roughly 2 minutes on both sides until lightly charred. Remove the bok choy from the skillet and set it aside.

2. Add the remaining oil, then add the miso (if using), garlic, shallots, ginger and coconut aminos. Sauté for 3 minutes. Add the broth and salt and bring to a simmer. Reduce the heat to low, then add the zucchini. Let the soup simmer for 5 minutes. Serve with the bok choy, eggs (or tofu), enoki mushrooms and a topping of scallions.

Like Valerie’s ramen noodle soup? Try her zesty lamb burgers or her low sugar persimmon creme brulee.

front cover of 30-Minute Low-Carb DinnersReprinted with permission from 30-Minute Low-Carb Dinners by Valerie Azinge, Page Street Publishing Co. 2020. Photo credit: Valerie Azinge, Yasaman Shafiei and Kabir Ali.

30-Minute Low-Carb Dinners, Amazon, $23.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Sweet potato blondies on kitchen counter

These Comforting Sweet Potato Blondies Will Defeat Your Winter Blues

Traditional blondies get a comforting, cold-weather twist with the addition of sweet potato.  These Can You Vegan It? fudgy squares can easily be made vegan-friendly by swapping in a few simple ingredients. And the addition of chopped pecans kick things up a notch, adding a nice crunch and a decadent touch. Feel free to sub in different nuts, toffee bits or anything else you might be craving. Tip: serve warm to keep you toasty during blustery winter nights.

Sweet potato blondies

Sweet Potato Blondies

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Servings: 12

Ingredients:

Blondie Base
⅔ cup unsalted butter (or vegan butter)
1 cup light brown sugar, packed
1 large egg (or vegan egg substitute)
1 Tbsp vanilla extract
1 cup all-purpose flour
½ tsp salt
½ tsp baking powder
1 cup of pecans (optional)

Sweet Potato Top
1 small sweet potato
3 Tbsp condensed milk (or vegan condensed milk)
1 tsp pumpkin pie spice
¼ cup chopped pecans (optional)

Sweet potato blondies ingredients on table

Directions:

1. Preheat the oven to 375°F and bake the small sweet potato for 40 minutes. To save time, you can peel and cut the sweet potato into large even pieces, then boil until soft. It will cook faster when boiled, but I suggest baking it instead to maintain all the delicious flavour.

2. As the sweet potato bakes, prepare the batter by browning the butter first. Add the butter to a pot on low-heat. As the butter begins to melt, stir and slowly raise to medium heat. Be careful when you increase the heat, as it’s very easy to burn butter. If possible, use a light-coloured pot so you can see the butter clearly as it begins to brown. Stir continuously — and once the butter has reached a golden brown colour, remove and sift into a large bowl.

Related: Comforting Desserts to Battle Bitter, Cold Winters

3. Once the butter has cooled to room temperature, add the light brown sugar and combine. Then add the egg and stir in the vanilla.

4. Add the dry ingredients (flour, salt and baking powder) to the mix and combine well. Be careful not to over mix. Then fold in the chopped pecans and pour the batter into a buttered baking dish. Set aside.

Sweet potato blondie batter

5. Once the sweet potato is soft and fully baked, remove it from the oven and turn down the heat to 350°F (to bake the blondies). Let the sweet potato cool, then remove its skin and mash it up in a large bowl. Next, add the condensed milk, pumpkin pie spice and pecans. Mix until all ingredients are evenly combined.

6. Pour the sweet potato mixture on top of the blondie batter in the baking dish. Spread it on top as an even layer. Add a few more crushed pecans to top it off.  Bake for 25-30 minutes. Cut into squares and serve warm.

Like Eden’s sweet potato blondies? Try her vegan sloppy Joe sliders or her cardamom teff apple muffins.

Published January 9, 2019, Updated January 2, 2021

These Vegan Sloppy Joe Sliders Are Your Answer to Healthy Entertaining

This unconventional take on the sloppy Joe is inspired by the popular chickpea-filled Trinidadian street food, doubles. Like sloppy Joes, doubles are a deliciously messy, sweet and savoury snack. They’re typically made of channa (a curried chickpea filling) sandwiched between two pieces of fried dough with tamarind sauce, chutneys and pepper sauce.

For this Can You Vegan It? sloppy Joe recipe, the fried dough is replaced with mini sesame-seed buns. The savoury curried chickpea filling is topped with a spicy and crunchy cucumber chutney, as well as a tangy pineapple jam rather than tamarind sauce. It’s an unlikely combination, but if you enjoy sweet, savoury and spicy flavours, this recipe is calling your name. It’s perfect for pleasing picky kids or entertaining guests. Plus they’re veg-friendly for everyone to enjoy!

Vegan Sloppy Joe Recipe

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Servings: 12 sliders

Ingredients:

Channa (Chickpea Filling)
1 large onion
3 garlic cloves
3 stalks green onion, finely chopped
1 Tbsp turmeric
2 Tbsp geera (ground roasted cumin)
2 Tbsp curry powder
1 can drained chickpeas (28 oz)
4 tsp cilantro, finely chopped
1 scotch bonnet pepper
Salt, to taste

Spicy Cucumber Chutney
½ large field cucumber
⅓ scotch bonnet pepper
1 lime, juiced
1 Tbsp cilantro, chopped

Additional
Pineapple jam or guava jam (you can find this in the Caribbean section of the grocery store or at a Caribbean grocery store)
12 sesame buns (or any type of slider buns you prefer)

Directions:

1. Finely chop the onion, garlic cloves and green onion. Add a few spoons of oil to a large pot at medium heat. Then saute the onion, garlic and green onion.

2. Once the onions become translucent, add the turmeric, geera and curry powder and stir — add a bit of water if necessary to keep the ingredients from sticking to the pot.

3. Add the drained chickpeas and chopped cilantro and stir. Then pour enough water to cover the chickpeas and add in the scotch bonnet pepper (do not cut the pepper). Let the ingredients simmer on medium heat until soft, adding more water when necessary to keep the mixture from burning or sticking to the pan.

4. Once the chickpeas have softened and the mixture has a thick consistency, take it off the heat and let cool.

Related: Our Most Popular Vegan Recipes Ever

5. Use a grater to shred half the field cucumber and place in a bowl.

6. Finely chop the ⅓ scotch bonnet pepper, removing most of the seeds (this pepper is incredibly spicy, so be careful when handling) before adding to the bowl of grated cucumber.

7. Add the lime juice and chopped cilantro to the bowl. Mix the ingredients together and place in a mason jar.

8. Lightly toast the sesame buns and spread a generous portion of pineapple jam to the bottom of the bun, then add a few spoonfuls of the chickpea channa mix, top with a bit of the spicy cucumber chutney — and enjoy!

Like Eden’s vegan sloppy Joes? Try her sweet potato blondies or cardamom teff apple muffins.

Published June 11, 2018, Updated December 13, 2020