Recipes from TikTok

See the videos here

Butternut Squash Ravioli: Pasta recipe here (I used pink peppercorn instead of black for color) https://www.thecuriouschickpea.com/egg-free-vegan-homemade-black-pepper-pasta/; For the butternut squash filling, cut the ends of a butternut squash and then cut it in half longways. Scoop out the seeds and season with olive oil, salt, and pepper. Bake cut-side up for 1 hour or until caramelized and soft. Scoop into a bowl. Add 1 tbsp of calabrian chili paste if you like spice and mash it all together. Season with salt and pepper to taste.

Thanksgiving Menu 2024: with recipes and adjustments.

Pasta with Tofu “Ground Beef” Sauce: For the tofu ground beef: https://theeburgerdude.com/tofu-ground-beef/#recipe. For the rest: 2 stalks diced celery, 2 diced shallots, 1 big diced carrot, 2 tbsp olive oil, 1/4 cup tomato paste, 1/4 cup balsamic vinegar, 3 pounds cherry tomatoes, salt and pepper to taste, calabrian chili paste (optional, to taste), vegan spicy sausage (optional), 1 pound pasta, fresh basil (optional, for garnish).

Vegan “Cheesesteaks”: https://schoolnightvegan.com/home/vegan-philly-cheesesteak/, but I swapped out marmite for miso paste.

Corn Pasta: Followed this recipe, minus the parmesan cheese, and added salt, red-pepper flakes, and nutritional yeast to taste at the end:
https://justinesnacks.com/corn-parmesan-pasta/

Bibimbap with Plant-Based Steak: Bibimbap is customizable! Here’s what I used here, but go with what you have on hand in your fridge. Serves 2-4:

1 cup white rice
1/2 cup carrots, cut roughly into matchsticks
1/2 cup mushrooms, sliced
1/2 cup sprouts
4 cups sturdy greens, chopped (I used baby bok choy)
1 white onion, sliced
1 pack nasoya plantspired steak in korean bbq
2 tbsp gochujang
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp maple syrup
+neutral oil for cooking
+sesame oil, sesame seeds, and salt to taste

Cook the rice per your preferred method
One at a time, sautee your veggies in a little oil (except the onion) for a few minutes until slightly soft. Season these with sesame oil, salt, and sesame seeds. set aside.
Sautee the onion in oil until slightly brown. Add the plant-based steak and cook until hot and seared (2-3 minutes). Set aside.
Make the sauce by mixing together the gochujang, sesame oil, rice vinegar, and maple syrup.
To assemble, in a cast-iron pan (or dolsot if you have one), add a little oil. Then add your cooked rice and flatted it out. Add your veggies and steak/onions, and top with sauce. Cook over medium heat for 5-8 minutes, until the rice is crispy on the bottom.
To eat, mix everything up!

Black Bean Burgers:
Vegan burger buns: https://jessicainthekitchen.com/vegan-burger-buns-soft-and-fluffy/
Black bean burgers: I omitted the feta and used flax egg instead of egg https://sallysbakingaddiction.com/best-black-bean-burgers/
Carmelized onions: https://bestbeefrecipes.com/caramelized-onions/#recipe

Garlic Scape & Basil Pesto:
4 garlic scapes cut into 1-2 inch strips, 1 cup of basil, 1/2 cup nuts (I used a mix of pine nuts and cashews), juice from 1/2 a lemon, 1/2 tsp salt, 1/2 tsp pepper, 2 tbsp nutritional yeast, 1/3 olive oil, plus water as needed to process or blend the pesto. I served with 8 ounces penne (cooked), 1 can chickpeas, and 2 summer squashes (chopped and sauted for a few minutes with salt and red pepper flakes).

Beyond-Beef Stuffed Peppers:
To make quinoa: 1/4 cup uncooked quinoa, 1/2 cup broth.
Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes (or until broth has fully absorbed). Fluff.
To make peppers: 1 diced onion; 3 cloves minced garlic; 6 large bell peppers (or 9 small, like I used), halved, stemmed, and seeded, and then dice the tops of the peppers; 1 package vegan beef (I used Beyond); 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper; 3 ears fresh corn, kernels cut off; and 1 cup salsa.
Saute the onions over medium heat until soft, then add the garlic and the diced pepper. Cook for 5 minutes, then add the vegan beef. Cook until brown. Add the spices and stir to combine. Cut the heat and add the cooked quinoa, corn, and salsa. Mix everything. Preheat the oven to 350. Arrange the halved bell peppers in a baking dish and spoon the filling into the peppers. Add any extra filling on top of the dish. Cover with foil and bake for 30 minutes. Remove the foil and let it cook for 15 more minutes. Serve.

Lemon Pepper Tofu in Homemade Flatbreads:
Tofu: https://jessicainthekitchen.com/lemon-pepper-tofu/, Flatbreads (I used plant milk and butter, but use whatever you want): https://www.recipetineats.com/easy-soft-flatbread-yeast/#wprm-recipe-container-20705

Pretzel Bites:
https://sallysbakingaddiction.com/soft-pretzel-bites/; use vegan or regular butter.

Garlicky Cabbage with Noodles & Vegan Chicken: Adapted from @KatChaoMeow on TikTok. For the sauce: 2 heads of minced garlic, 3 tbsp soy sauce, 3 tbsp vegan fish sauce, 1 tbsp sesame oil, 1 tbsp maple syrup, 1/2 tsp white pepper. For the rest: 1/2 head chopped napa cabbage, 1 sliced onion, 2 servings noodles, 1 pack vegan chicken, 1-2 tbsp chili crunch (to taste), scallions to garnish, sesame seeds to garnish.

Lentil-Guinness Stew with Colcannon:
Lentil stew https://soupaddict.com/vegetarian-irish-stew/; Colcannon, using vegan butter, oat milk, and vegan bacon https://www.smalltownwoman.com/traditional-irish-colcannon-potatoes-and-cabbage/#tasty-recipes-21503-jump-target

Three-Bean Tortilla Soup:
Based on this recipe https://thecozycook.com/creamy-chicken-tortilla-soup/; swap chicken broth for veggie broth, swap chicken breast for 1 can kidney beans and 1 can pinto beans. Swap cream cheese for plant-based and omit cheese or use vegan cheese to make vegan.

Spicy Squash Soup with Sage-Raclette Grilled Cheese:
For the soup: Based on @alinaprokuda’s recipe. Preheat the oven to 400F. Cut 2 small-medium squash in half and remove the seeds. (I used 1 butternut squash and 1 acorn squash.) Cut off the top of a bulb of garlic. Peel 3 carrots. Cut the stems off 3 jalapeños. Place all the veggies in a baking dish. Drizzle them in olive oil, then season with salt, pepper, smoked paprika, and turmeric. Bake for 1 hour or until the squash is fork tender. Blend all the veggies until smooth and pour into a saucepan. Then add 2 cups veggie stock, 1 can coconut milk, and 1 tsp grated ginger. Heat and stir until everything’s incorporated. For the grilled cheese: I used sourdough, fresh sage, raclette cheese, and butter.

Plant-Based Carbonnade Flamande:

For the frites: 3 russet potatoes, oil for frying, salt.

Peel potatoes and cut into matchsticks. Soak in cold water for an hour.
Drain and dry potatoes. Heat oil to 325.
Fry potatoes in batches for 5 minutes until soft and lightly brown.
Heat oil to 250 and fry potatoes again in batches until golden and crispy.
Toss with salt and serve.

For the carbonnade flamande:

3 small carrots (or 1 large carrot), chopped
1 onion, cut into half moons
1 leek, cleaned and chopped
1 12-oz bottle Belgian ale (like Leffe or Chimay)
3 cloves minced garlic
1 bay leaf
2 tbsp olive oil
1 tbsp tomato paste
1 cup vegan beef broth (or veggie broth)
1 bouquet garni with thyme, parsley stems, 1 bay leaf, and 3 whole peppercorns (I used a tea steeper)
1 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp cornstarch plus 3 tbsp water for a slurry
2 packs Korean BBQ Nasoya Plantspired Steak
Parsley to garnish
Salt and pepper to taste throughout

In a small bowl, mix together the beer, garlic, and 1 bay leaf. Set aside.
Heat olive oil in a pan on the stove. Add carrots, onion, and leek and cook over low-medium heat until soft (10-15 minutes).
Add tomato paste and cook for 1 minute. Add beer mixture and broth. Add bouquet garni. Bring mixture to a boil and then lower heat. Simmer for 30 minutes until carrots are soft.
Stir in brown sugar and Dijon mustard. Stir in cornstarch slurry. Add the Plantspired steak and stir. Cook for 5 minutes until the steak is warmed through. Garnish with parsley, and serve with frites.

Vegetarian Chili:
https://www.connoisseurusveg.com/vegetarian-slow-cooker-chili/

Pumpkin Spice Syrup:
https://www.crowdedkitchen.com/pumpkin-spice-simple-syrup/#tasty-recipes-30054-jump-target

Vegan “Salmon”:
https://lovingitvegan.com/vegan-salmon/

Miso-Tomato Penne with Kale and Chickpeas:
Dice up 1 onion, 3 cloves garlic, 4 medium tomatoes (about 2 pounds), and 2 jalapeños. Chop some fresh basil. Chop 1 bunch kale into bite-size pieces. Heat 1 tbsp olive oil over medium heat, then add your onions. After 5 minutes, add garlic and chiles and cook for 2 more minutes. Add tomatoes, season with 1 tsp sugar and 1 tsp salt, and cook for 10 minutes. While that cooks, cook 16-oz penne pasta. Add 2 tbsp miso paste and 2 tbsp vegan butter (or regular butter) to the tomato sauce and stir. Add kale in handfuls and let it wilt over the heat. Toss cooked penne, your miso-tomato and kale mix, 1 can chickpeas, and chopped basil. Serve.

Vegetarian Longanisa Breakfast Sandwich from The Bear:
Inspired by @derekkchen on TikTok. Sandwich: Bread, sausage, cheese, fried egg, hashbrown, sriracha mayo. Longanisa sausage: 1 pack impossible/beyond beef, 3 tbsp minced garlic, 3 tbsp brown sugar, 2 tsp soy sauce, 1/2 tsp worcestershire sauce, 1 tbsp banana ketchup, 1/2 tsp sweet paprika, 1/4 tsp turmeric, 1 tsp black pepper, 1 tsp salt; Sriracha mayo: 1/4 cup vegan mayo, splash soy sauce, splash rice vinegar, splash agave, 2 tbsp sriracha, 1 tbsp banana ketchup

Vegan Croissants:
https://carlocao.com/the-best-vegan-chocolate-croissants/#recipe

The Bear Boursin Omelette:
https://www.thekitchn.com/the-bear-season-two-french-omelet-23552541

London-Broil Style Tofu:
https://pickledplum.com/london-broil-marinade-tofu-recipe/ (if vegan, swap agave or maple syrup for honey); Miso-Onion Gravy: https://misotasty.com/recipes/miso-onion-gravy-recipe, Mashed potatoes: Cube 3 potatoes and cover with cold water. Bring to a boil and cook for 15 minutes or until fork tender. Drain the potatoes. Add 1/4 cup of vegan butter, garlic powder to taste, salt to taste, and 1/2 cup plant milk. Mix until your preferred consistency, adding more milk as needed.

Stir-Fried Rice Cakes:
https://thewoksoflife.com/stir-fried-sticky-rice-cakes-nian-gao/, swapped pork for cooked seitan and added it at the end instead of the beginning.

Plant-Based Beef and Broccoli:
https://www.noracooks.com/vegan-beef-and-broccoli/, but I swapped kitchen bouquet for dark soy sauce.

Sun-Dried Tomato and Spinach Pesto:
In a food processor, combine 1 strained jar sun dried tomatoes in oil, 5-6 cloves garlic, 2-3 cups spinach, 1/3 cup oil from the sun dried tomato jar, 1/3 cup vegan parm (or nutritional yeast), 2 tablespoons pine nuts. Process into a paste. To use as a sauce, mix with pasta water, plant milk, or both to the consistency of your liking.

Creamy Tuscan “Chicken” Milanese: https://www.rabbitandwolves.com/creamy-tuscan-vegan-chicken-milanese/ ; I cooked it in the air fryer at 400F for 12 minutes, but you could use an oven as well.

Breakfast Tacos:
Potatoes: https://evergreenkitchen.ca/air-fryer-breakfast-potatoes/; Black beans: https://www.holajalapeno.com/simple-black-beans-recipe/; “Eggs”: https://www.blissfulbasil.com/vegan-scrambled-eggs-made-with-aquafaba/; Bacon: Marinade here https://www.theedgyveg.com/2016/05/30/vegan-bacon-make-vegan-bacon-using-rice-paper/, then cut the rice paper, soak it in the marinade for about a minute, stack them 2 per “bacon slice,” press flat with a cutting board, then air fry at 350F for 5 minutes in batches.

Vegan Tuna (for sushi):
https://www.okonomikitchen.com/vegan-tomato-tuna-bowl/#tasty-recipes-15346-jump-target, sushi rice https://cooking.nytimes.com/recipes/10754-sushi-rice

Squash Alfredo:
https://thevegan8.com/vegan-garlic-alfredo-sauce/, added 1 diced pattypan squash along with the onion

Vegan Spare Ribs:
https://www.rabbitandwolves.com/vegan-chinese-style-ribs/

Plant-Based Penne Vodka: https://www.connoisseurusveg.com/vegan-vodka-sauce/, added Impossible ground beef and spicy sausage.

Copycat Slutty Vegan Burger & Fries:
Modeled after the One Night Stand burger at Slutty Vegan ATL (Slut Dust avail for order there, too). Fries: slice thin, soak in cold water for 1 hour, dry, then double-fry in batches, first at 325F until light brown (7-12 minutes) then at 350 until golden (1-2 minutes). Toss in seasoning blend (1/4 tsp each turmeric, smoked paprika, garlic powder, onion powder, mustard powder, MSG and cayenne pepper and then 1 tsp salt). Burgers: Impossible/Beyond meat, diced onions, vegan Worcestershire sauce, s&p. Sauté until cooked, adding vegan cheese if you want. Bacon: Marinade here https://www.theedgyveg.com/2016/05/30/vegan-bacon-make-vegan-bacon-using-rice-paper/, then cut the rice paper, soak it in the marinade for about a minute, stack them 2 per “bacon slice,” press flat with a cutting board, then air fry at 350F for 5 minutes in batches. Mayo: 1/4 cup vegan mayo, juice from half a lime, 1/4 tsp chipotle powder.

Air Fryer Baba Ganoush:
Follow this: https://www.rebelrecipes.com/roast-cauliflower-baba-ganush-spiced-harissa-chickpeas-dukkah/; for the dukkah, I toasted everything on the stove; for the baba ganoush, I used roasted garlic and 1 large eggplant (air fryer at 325 for 20 minutes); for the cauliflower, I just air fryer with za’atar at 400 for 8 minutes.

Chia seed pudding, two ways:
Kiwi https://www.eatingbirdfood.com/kiwi-chia-pudding-parfait/; chocolate peanut-butter: https://www.asaucykitchen.com/peanut-butter-chocolate-chia-pudding/

Domoda with Chickpeas:
https://www.daringgourmet.com/domoda-gambian-peanut-stew/, swapped out beef for chickpeas, used habaneros instead of scotch bonnett

Salsa Dona:
https://www.thefauxmartha.com/salsa-dona/

Tofu Cutlets with Avocado & Microgreens:
Adjusted from https://justinesnacks.com/tofu-cutlets-with-avocado-citrus-sprout-salad/

Spicy Cold Korean Noodles:
https://thecheaplazyvegan.com/easy-vegan-summer-recipes-korean-spicy-noodle-salad-more/

Focaccia:
https://www.bonappetit.com/recipe/easy-no-knead-focaccia

Swiss Chard Wraps with Plant-Based Esquites:
Chard wraps https://www.liveeatlearn.com/how-to-make-chard-wraps/; esquites https://www.theedgyveg.com/2019/11/03/vegan-esquites-mexican-street-corn-salad-recipe/ but omitted cheese

Cowboy Caviar:
https://www.spendwithpennies.com/cowboy-caviar/

Jackfruit Tacos:
https://itdoesnttastelikechicken.com/easy-vegan-jackfruit-tacos/

Plant-Based BBQ Spread:
Potato salad https://itdoesnttastelikechicken.com/easy-vegan-potato-salad/#recipe, beans https://minimalistbaker.com/1-pot-bbq-baked-beans/, cornbread https://www.noracooks.com/the-best-vegan-cornbread/

Black Lentil Curry:
https://migrainereliefrecipes.com/creamy-black-lentils/

Gyro-Style Tofu Salad:
Tofu and tzatziki: https://yupitsvegan.com/grilled-tofu-gyros/#wprm-recipe-container-7346

Tofu Steaks with Lyonnaise Potatoes & Bearnaise Sauce:
Steak https://simpleveganblog.com/tofu-steak/#recipe, potatoes https://elavegan.com/lyonnaise-potatoes/, sauce https://veganvvocals.com/2017/12/15/bearnaise-sauce/

Mujadara and Ground Beyond Beef Cigars:
Mujadara https://feelgoodfoodie.net/recipe/mujadara/#wprm-recipe-container-9522, cigars (swap meat for Beyond Beef, use plant-based pastry, use water instead of egg) https://www.foodrepublic.com/recipes/crunchy-lamb-and-phyllo-cigars-recipe/

Spicy Tan Tan Ramen:
https://www.youtube.com/watch?v=VLfrRZoqzUg

Plant-Based Torchy’s Queso:
https://idahopotato.com/recipes/vegan-torchys-queso-copycat-made-with-idaho-potatoes

Green Pasta Salad:
https://www.delish.com/cooking/a36816436/vegan-pasta-salad/

Chilled Noodle Salad:
Adapted from https://www.youtube.com/watch?v=3Z9ML_JpmbM with added veggies and marinated tofu: https://www.acouplecooks.com/easy-marinated-tofu/

Japanese BBQ Tofu with Green Beans Gomaae:
Tofu: press, fry until brown on both sides, and then cook for 4-5 minutes with 3/4 cup Japanese-style bbq sauce, 2 tbsp soy sauce, and 1 tbsp chili oil. Green beans: https://www.justonecookbook.com/green-bean-gomaae/

Cauliflower Wings Four Ways:
Cauliflower recipe from The Edgy Veg, on the video. Lemon-pepper marinade https://jessicainthekitchen.com/lemon-pepper-tofu/; gobi manchurian https://www.indianhealthyrecipes.com/gobi-manchurian-recipe/; Korean bbq sauce from this recipe https://boulderlocavore.com/korean-bbq-chicken-recipe/#wprm-recipe-container-50379; buffalo marinade is equal parts vegan butter and Frank’s red hot.

Creamy Macaroni with Asparagus:
Modified from this https://cafehailee.com/recipes/ditalini-and-asparag/, mascarpone cheese: https://lovingitvegan.com/vegan-mascarpone/#recipe

Fridge Clean-Out Coconut Curry:
Modified from this with whatever veggies are in the fridge https://www.apinchofhealthy.com/thai-coconut-soup/

Harissa Butter Beans:
https://www.instagram.com/p/CpYqigXg_zN/?hl=en, swapped vegan parm for regular parm

Portuguese-Style “Sea Vegetable” Chowder:
https://piquantpost.com/blogs/recipes/portuguese-sea-vegetable-chowder

Lemon-Pepper Tofu:
Tofu https://jessicainthekitchen.com/lemon-pepper-tofu/, couscous: https://www.cookingclassy.com/lemon-couscous-recipe/

Big Macs:
Special sauce: https://www.rescuedogkitchen.com/vegan-big-mac/#recipe; burgers: 1 pack impossible/beyond ground beef, 1 diced shallot, 1/2 cup panko breadcrumbs, 1 teaspoon of Worcestershire or A1 sauce, salt, pepper, serve with diced onion, sliced pickles, lettuce, and cheese/”cheese” of your choosing.

Poke Bowls with Huli Huli Tofu:
Swap out chicken for tofu https://piquantpost.com/blogs/recipes/huli-huli-grilled-chicken

Miso Butter Pasta:
https://justinesnacks.com/miso-butter-pastina/

Miso Impossible Burgers with Cabbage Slaw:
Swap beef for impossible beef and egg for flax egg https://www.wandercooks.com/japanese-style-hamburgers/, slaw https://food52.com/recipes/20537-crunchy-cabbage-salad-with-miso-ginger-dressing

Veggie Fajitas:
https://www.charitymorgan.com/recipes/2020/3/11/cast-iron-skillet-fajitas

Latkes: https://minimalistbaker.com/vegan-gluten-free-latkes/

Buffalo Cauliflower Penne:
From Simply Delicious Vegan by Caitlin Shoemaker

Tofu Bahn Mi:
https://www.loveandlemons.com/banh-mi/

Cabbage Soup:
https://www.loveandlemons.com/cabbage-soup/

Paul McCartney Tacos:
https://marinmamacooks.com/paul-mccartneys-refried-bean-tacos/

Plant-Based Pho-Style Soup:
https://www.gimmesomeoven.com/vegetarian-vegan-pho-recipe/

Beans & Greens Made Plant-Based:
https://www.cafehailee.com/recipes/rapini-beans, swap anchovies for 1 heaping tbsp white miso paste and swap pecorino romano for vegan parm (or skip altogether); for “pancetta” use this recipe: https://www.theedgyveg.com/2021/04/22/vegan-bacon-bits/

Red Lentil Curry:
https://rainbowplantlife.com/vegan-red-lentil-curry/

Veggie-Packed Bolognese:
Slice 2 leeks (make sure to rinse the sand off), dice 1 red bell pepper, and grate 1 zucchini, 1 onion, and 1 carrot. Then, in a little oil, saute 1 pack Impossible or Beyond beef and 2 spicy sausages. Cook until brown and set aside. Next, in the same pan, saute all the veggies until soft and the water is cooked out. Add 4 cloves minced garlic and 1/2 can tomato paste directly onto the heat, cooking a little before stirring it into the veggies. Then, deglaze the pan with 1/4 cup red wine before adding a 28 ounce can of crushed tomatoes. Add a tablespoon of bolognese spice blend, and let it cook. While the flavors meld, cook 16 ounces of pasta. Finally, when the pasta is cooked, add your vegan meat back to the sauce and season with salt, pepper, and red pepper flakes to taste. Mix about half of the sauce with your cooked pasta and stir. Save the rest for another recipe.

Pan pizza recipe:
Dough recipe, swapping 1/4 cup dry milk powder and 1 1/3 cup water for 1 cup oat milk and 1/3 cup water: https://www.yourhomebasedmom.com/deep-dish-pizza/; Sauce recipe: https://thefoodcharlatan.com/pizza-sauce-recipe/

Avocado Pesto:
From The Moosewood Cookbook

Spicy Brussels Sprouts Slaw:
https://www.feastingathome.com/mexican-brussel-sprout-slaw-w-quinoa/

Bourbon Tofu:
Modified from https://dinnerthendessert.com/easy-bourbon-chicken/ with two blocks of pressed, extra-firm tofu. After frying, don’t add back to the sauce until ready to serve.

Plant-Based Snap Peas & Ricotta:
https://justinesnacks.com/charred-spring-peas-ricotta-bowl/; to make plant-based, just swap out for a tofu ricotta or a store-bought vegan ricotta

“Chicken” Lo Mein:
Adapted from https://thewoksoflife.com/beef-lo-mein/#recipe, using plant-based chicken and vegan oyster sauce

New Orleans–Style Red Beans & Rice:
https://sweetpotatosoul.com/new-orleans-red-beans-rice-video/

Cabbage, Rice, and Beans:
https://justinesnacks.com/crispy-lime-cabbage-turmeric-white-bean-mash/

Soup Dumplings:
https://bestofvegan.com/vegan-soup-dumplings-xiao-long-bao/

The Shallot Pasta, but Plant-Based:
https://www.alisoneroman.com/recipes/caramelized-shallot-pasta swapping 2 oz. anchovies for 2 oz. umeboshi paste (available in the Japanese section of the grocery store… I got mine at Whole Foods)

Easy Chili-Oil Tofu:
Rinse and cook 1/2 cup sushi rice to package instructions. Then loosely press a block of firm tofu (we’re being lazy here) and score it across the top. Fry over medium-high heat in some neutral (or sesame) oil until brown on both sides. Then, in a bowl, mix 1 tbsp gochugaru, 1 tbsp red pepper flakes, 1 tbsp sesame seeds, a pinch of MSG, and two chopped scallions. Heat 2-3 tbsp avocado oil on the stove until just smoking and pour the oil over your seasonings. Serve 1/2 block of tofu with half the rice, half the chili oil, and then topped with a splash each of soy sauce and Chinese black vinegar. Eat with nori or topped with furikake.

Plant-Based “Salmon” Bowl:
Salmon: https://lovingitvegan.com/vegan-salmon/; Kewpie mayo: https://www.theedgyveg.com/2021/09/02/vegan-kewpie-mayo-recipe/

Jacket Sweet Potatoes with Chickpea Tikka Masala:
https://www.bbcgoodfood.com/recipes/vegan-chickpea-curry-jacket-potato, Tikka masala paste https://properfoodie.com/homemade-tikka-masala-paste/

Vegan Cheesy Gordita Crunch:
https://makeitdairyfree.com/vegan-cheesy-gordita-crunch-taco-bell-copycat/, using this recipe for the spicy ranch https://theeburgerdude.com/vegan-cheesy-gordita-crunch/#mv-creation-71-jtr

Beet burgers:
https://frommybowl.com/vegan-beet-burgers/

Fennel salad:
https://frommybowl.com/shaved-fennel-salad/

Butter Bean Orzo with Crispy Kale:
https://justinesnacks.com/creamy-orzo-butter-beans-greens/

Tofu Vindaloo:
Sauce from here, swapping cubed tofu and potatoes for chicken: https://www.indianhealthyrecipes.com/chicken-vindaloo/

Quick Vegan Naan:
https://www.noracooks.com/vegan-naan/

Copycat Carbone Spicy Pasta:
16 ounces of pasta of your choice (Carbone uses rigatoni), 1/4 cup olive olive, 5-6 cloves minced garlic, 2 heaping teaspoons red pepper flakes, 1 6-oz can tomato paste, 2 cups cashew cream (1 cup soaked cashews blended with 1 cup water in a high-speed blender), generous pinch each salt and pepper

Cook the pasta and set aside, reserving 1 cup pasta water. Heat olive oil in a pan over medium heat. Add garlic and pepper flakes and cook for 1 minute. Add tomato paste and cook for 1-2 minutes. Then add the cashew cream, salt, and pepper and stir until well combined and heated up. Add cooked pasta and stir in pasta water until you reach your desired consistency.

Banana Muffin Sundae:
Muffins: https://www.connoisseurusveg.com/vegan-banana-chocolate-chip-walnut-muffins/; Hot Fudge: https://veganonboard.com/vegan-hot-fudge-sauce/

Vegan Soondubu Jjiang:
https://www.myeclecticbites.com/vegan-soondubu-jjigae-without-kimchi-korean-soft-tofu-soup/

Falafel Wraps:
Falafel: https://downshiftology.com/recipes/falafel/; Tahini sauce: https://cookieandkate.com/best-tahini-sauce-recipe/; serve with hummus, hot sauce, and a salad of tomatoes, cucumber, Kalamata olives, red onion, spinach, and basil

Napa Cabbage Salad:
https://www.forksoverknives.com/recipes/vegan-salads-sides/napa-cabbage-salad/, added edamame to make it a dinner

Tofu Teriyaki with Lo Mein:
https://jessicainthekitchen.com/teriyaki-tofu-recipe/, with napa cabbage, zucchini, shredded carrots, and white mushrooms

Instant Pot Fasolada:
https://www.dimitrasdishes.com/greek-fasolada-in-the-instant-pot-pressure-cooker-white-bean-soup/

Football Dip Spread:
Buffalo chickpea dip: https://www.threelittlechickpeas.com/buffalo-chickpea-dip-vegan/; French onion dip: https://www.kathysvegankitchen.com/vegan-french-onion-dip/; Fire-roasted cherry tomato salsa: https://fortheloveofcooking.net/2020/09/fire-roasted-cherry-tomato-salsa.html; Guacamole: 4 small avocados, juice from one lime, 1/2 diced red onion, 1 diced jalapeño, salt and cilantro to taste (normally I'd add tomatoes, but I'd already made a tomato salsa)

Gallo Pinto:
https://stripedspatula.com/gallo-pinto/#wprm-recipe-container-7474

Butternut Squash Pasta e Ceci:
https://www.seriouseats.com/pasta-e-ceci-pasta-with-chickpeas, when blending the 1 cup chickpeas and 1 cup stock, add 1 roasted butternut squash; if vegan, omit parm or swap for a vegan sprinkle parm like Follow Your Heart

Italian Wedding Soup:
https://www.onceuponachef.com/recipes/italian-wedding-soup.html adapted to be plant-based with the following swaps: flax egg, Impossible ground beef, Beyond Italian sausage, and Follow Your Heart parmesan

Cuban-Style Jackfruit Sandwiches:
https://casanctuary.org/recipes/cuban-jackfruit-sandwich/, https://veggielexi.com/swiss-cheese/

Plant-Based Tartiflette:
https://www.youtube.com/watch?v=D1A70-69dzE