Wait, That’s Vegan?!

You may know Lisa Dawn Angerame from her blog Lisa’s Project: Vegan I know her from the world of vegan blogging, though we’ve never met in person. (She doesn’t live that far away, though, so maybe that will change in the coming months!) I was super excited when she told me that she was working on a cookbook, and now I’m super excited to be able to share it with you!

After going vegan, many people find themselves missing their old omnivore favorites. In Wait, That’s Vegan?!,Lisa has veganized many of them, so you can satisfy your cravings the meat-free way. Her recipes also make it easier for those who aren’t yet vegan to transition to this way of eating, since they’re dishes are familiar to them. I mean, who can turn down French Bread French Toast, Fettucini Alfredo, or Chocolate Chip Cookies? You’ll also find recipes for such veganized favorites as Carrot Lox, Eggless Egg Salad, The Beet Burger, and Lobster Mushroom Mac ‘n Cheese.

These recipes are easy to make using easy-to-find ingredients. They’ll take you from breakfast, through lunch and dinner and all the way to dessert. Lisa has included recipes for basics, such as Nut Milk and Unsalted Spreadable Butter, too.

Chapters in Wait, That’s Vegan?! Include:

• Breakfast and Brunch
• Salads and Sandwiches
• Main Dishes
• Desserts
• Basics

If you’re vegan and you find yourself craving your old pre-vegan favorites, or if you’re not yet vegan but want to eat healthier versions of your favorite meals, you need Wait, That’s Vegan?!.

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The Beet Burger

No vegan cookbook would be complete without a veggie burger. This is my winning formula. It’s all about texture; veggie burgers should be firm like their meaty counterparts, so they don’t sploosh out the sides of the bun after one bite. Served with special sauce, lettuce, pickles and onions, these burgers will turn anyone into a veggie burger lover!

Course Main Course

Cuisine American

Keyword beet burger, veggie burger

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 12 burgers

Author Lisa Dawn Angerame

Ingredients

• 1 cup (124 g) grated zucchini about 1 regular-sized zucchini
• 1 tsp of salt plus a pinch
• 1 cup (110 g) grated carrot about 2 regular-sized carrots
• 1 cup (110 g) grated beets about 2 regular-sized beets
• 1 cup (about 35 g) packed fresh spinach
• 1 cup (67 g) packed baby kale
• 1/2 cup (25 g) chopped scallions white and green parts, about 4 regular-sized scallions
• 1 cup (117 g) walnuts or pecans
• 1 cup (138 g) pumpkin seeds
• 1 cup (102 g) quinoa flakes

Special Sauce

• 1/2 cup (120 ml) vegan mayo
• 3 tbsp (45 g) diced pickles
• 1 tsp whole grain mustard
• 1 tsp ketchup
• 1 tsp apple cider vinegar
• 1 tsp coconut sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Buns an Toppings

• Burger buns
• Red onion
• Pickles Lettuce

Instructions

• To prepare the zucchini, add the zucchini into a fine-mesh strainer over a bowl. Sprinkle with salt and mix around with a fork. Let stand to drain. Use the fork to press the zucchini against the strainer to release as much water as possible. Set aside.
• Add the carrots and beets to a bowl. Add the spinach, kale and scallions to the food processor. Process until finely ground. Add the mixture to the grated vegetables. Add the walnuts and pumpkin seeds to the processor and process until finely ground. Add them to the vegetable mixture. Add the zucchini, quinoa flakes and a pinch of salt. Use your hands to mix everything together really well.
• Preheat the oven to 350°F (175°C, or gas mark 4). Line a half sheet pan with parchment paper. Using a 1/4-cup (60-mmeasure, scoop out the mixture, forming burgers by really packing the mixture together, and pressing it between your palms. If your hands get sticky, rinse them off in between. Place the burgers onto the sheet pan and bake for 30 minutes, flipping them over at the 15-minute mark.
• To make the special sauce, add the mayo, pickles, mustard, ketchup, vinegar, coconut sugar, garlic powder, onion powder and paprika to a small bowl. Mix well. Serve immediately, or store in the refrigerator in a sealed jar for up to 1 week.
• To assemble the burgers, toast the buns. Spread the special sauce on both sides. Place a burger on the bottom bun. Layer with onion, pickles and lettuce. Top with the other half of the bun.

Notes

Recipe reprinted from Wait, That's Vegan?! by Lisa Dawn Angerame with permission

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Healthy, Hearty Avocado Quesadillas

These satisfying avocado quesadillas make a hearty offering for a filling lunch or light supper. The creaminess of the avocado stands in for some of the cheese, while kale and romaine lettuce make a nutritious addition to these tasty quesadillas. If you prefer to omit the vegan cheeses, simply use a bit more avocado for a tasty twist.

Healthy, Hearty Avocado Quesadillas

 

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These satisfying quesadillas make a hearty offering for a filling lunch or light supper. The creaminess of the avocado stands in for some of the cheese, while kale and romaine lettuce make a nutritious addition to these tasty quesadillas. If you prefer to omit the vegan cheeses, simply use a bit more avocado for a tasty twist.

Author: Laura Theodore

Yield: 4 servings

Ingredients

• 4 whole-grain or whole wheat tortillas (each 10 to 11-inches in diameter)
• 2 large avocados, peeled, pitted and sliced
• 11/2 cups firmly packed, thinly sliced kale, remove stems before chopping
• 11/2 cups firmly packed, thinly sliced romaine lettuce, plus more for serving
• 2 small tomatoes, thinly sliced
• 8 heaping tablespoons prepared salsa, plus more for serving
• 4 heaping tablespoons vegan cheese (optional)
• ½ red sweet bell pepper, diced (for serving)

Instructions

1. Preheat the oven to 350 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. To assemble the first quesadilla, put a tortilla on a large dinner plate. On one side of the tortilla, layer one-quarter of the avocado slices, one-quarter of the kale, one-quarter of the romaine lettuce, one-quarter of the tomato slices, 2 heaping tablespoons prepared salsa and 1 heaping tablespoon of the optional vegan cheese. Fold the other half of the tortilla over the filling and gently press down so the tortilla becomes slightly compressed and holds together while cooking.
2. Carefully transfer the tortilla to the lined pan. Repeat the process to assemble the remaining quesadillas. Loosely cover the tortillas with a piece of unbleached parchment paper and then tent with foil. (This will keep the quesadillas from drying out as they bake.) Bake for 20 to 25 minutes. Remove from oven and carefully uncover the quesadillas (the steam will be very hot!) and bake an additional 5 to 10 minutes or until the quesadillas are slightly crisp and golden on top. Put the pan on a wire rack. Let cool for 5 to 7 minutes. To serve, top each quesadilla with more romaine lettuce and some diced pepper, with extra salsa on the side.

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Busy Schedules

My health coaching clients often tell me that they don’t have much time or energy to cook dinner once they get home from work in the evenings. I get it – so many of us have super busy schedules. I always suggest meal prepping by cutting vegetables and storing them in containers when they get home from the grocery store, cooking up a batch or two of beans and grains on the weekends, and preparing whatever they can in advance.

Vegan Meal Prep

JL Fields knows a thing or two about meal prep, and she’s sharing her secrets in her newest book Vegan Meal Prep. As you may have guessed from the title, this book is all about preparing foods in advance, so you don’t have to spend a ton of time in the kitchen once your hectic work week starts.

Vegan Meal Prep is divided into two parts: Vegan Made Easy and Recipes. In Vegan Made Easy, JL shares the benefits of meal prepping and meal prep principles. She lists her go-to ingredients as well as her favorite storage containers. She also includes her formula for filling mason jars and reheating tips.

Meal Prepping

There are seven meal preps in the book:

• Grain Goodness – dishes featuring whole grains
• Beat the Heat – summertime no-cooking meals
• Go Green – dishes featuring leafy green veggies
• For the Love of Legumes – dishes featuring beans
• To the East – Asian-inspired dishes
• Fiesta Time – Mexican-inspired meals
• Beautiful Bowls – bowl meals
• Back to Basics – healthier vegan versions of classic favorites

In each meal prep, JL guides you from start to finish, efficiently making the most of your time. Each meal prep has a shopping list, an equipment list, a weekly menu, and step-by-step prep instructions.

The Recipes

Part two of the book contains the recipes. They include:

• Breakfasts
• Lunches and Dinners
• Vegetables
• Grains and Beans
• Sauces, Dressings and Dips
• Snacks and Sweets

There are 70 recipes in Vegan Meal Prep, and they’ll take through breakfast, lunch, and dinner. Snacks, sweets, and sauces are included, too. Recipes include Tofu-Spinach Scramble, Quinoa and Kale Bowl, Miso Spaghetti Squash, Pesto Pearled Barley, Kale Chips, and more!

Each recipe includes storage and reheating instructions. If a recipe can be made in a pressure cooker or air fryer, JL has included instructions for them, as well.

If you’re hoping to save time in the kitchen by preparing foods in advance, Vegan Meal Prep is the book for you!

Mediterranean Beans with Greens

 

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I first shared this recipe in Vegan for Her and it remains a staple in meal planning work that I do with clients because beans, greens, and grains are the plant-based trifecta. This balanced meal features foods commonly found in the Mediterranean diet, which is widely accepted as one of the healthiest diets in the world.

Author: JL Fields

Yield: 4 servings

Ingredients

• 1 (28-ounce) can diced tomatoes, seasoned with basil, garlic, and oregano
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• ¼ cup diced green olives
• ½ cup vegetable broth
• 1 teaspoon extra-virgin olive oil or 1 tablespoon vegetable broth or water
• 4 teaspoons minced garlic (about 4 cloves)
• 10 ounces arugula
• ½ cup lemon juice (about 4 small lemons)

Instructions

1. In a large saucepan or soup pot, bring the tomatoes and their juices, beans, olives, and broth to a boil. Reduce the heat and simmer for about 10 minutes.
2. In a large skillet, heat the olive oil on medium-high. Add the garlic and sauté until it begins to brown. Add the arugula and lemon juice. Stir, cover, and reduce the heat to low. Steam for 3 minutes.
3. Divide the arugula evenly between 4 single-serving containers, and then spoon the beans over the arugula. Let cool before sealing the lids.

Storage: Place the airtight containers in the refrigerator for 5 days or freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave for 2½ to 3 minutes or in a saucepan on medium heat for 10 minutes.

Substitution tip: Switch this recipe up by alternating beans – try Great Northern or navy – and greens (spinach is excellent).

Notes

Excerpt from Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating, published by Rockridge Press. Copyright © 2018 by JL Fields.

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Laura Theodore's Root Veggie and Lentil Trio Stew

 

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The satisfying combo of my favorite root vegetables, combined with a lively lentil trio, makes a hearty and filling stew. Serve it with warm, crusty bread for a delicious and satisfying one-bowl meal.

Yield: 6 servings

Ingredients

• 1½ cups lentil trio blend, picked over, rinsed well (see note)
• 4 medium carrots, peeled and thickly sliced
• 4 medium russet potatoes, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 1 can (26 to 28 ounces) diced fire-roasted tomatoes, with juice (see note)
• 6 cups water
• 1 medium clove garlic, minced
• 1 large vegan bouillon cube, crumbled
• 1 teaspoon tamari
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon garam masala (see note)
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Put all of the ingredients into a large soup pot and stir to combine. Cover and bring to a simmer
2. over medium heat. Decrease the heat to medium-low, cover and cook, stirring occasionally, for 35 to 45 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Spoon into deep bowls and serve with a green salad on the side.

Notes

Chef’s Notes
If you cannot find a pre-packaged lentil trio blend, you may use any combination of black beluga, red and/or green lentils. Alternately, you may combine and use two or three of your favorite lentil varieties in this recipe.

If you cannot find fire-roasted tomatoes, you may substitute regular canned diced tomatoes.

For a spicier stew, use 1 teaspoon garam masala.

Recipe by Laura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Tex Mex Salad Bowl

 

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This vegan Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist, by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

Author: Laura Theodore

Recipe type: Salad

Yield: 2 main dish salads

Ingredients

SALAD

• 8 cups loosely packed baby romaine or chopped romaine
• 20 black bean tortilla chips
• 14 grape or cherry tomatoes, sliced in half
• 1 cup cooked chickpeas (garbanzo
• beans), drained and rinsed, if canned
• Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)
• ½ cup seeded and chopped orange or red sweet bell pepper
• 4 green queen olives with pimento, sliced
• ½ of a large avocado, peeled, pitted and sliced

SWEET AND SPICY LIME DRESSING

• 21/2 tablespoons vegan mayonnaise
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon maple syrup
• 1/16 teaspoon cayenne pepper

Instructions

1. For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the
2. circumference of the bowl. Artfully arrange 14 tomato halves on top of the lettuce. Top with
3. one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad and arrange one-half of the avocado slices on top in a pleasing manner.
4. Put all of the dressing ingredients into a small bowl and briskly whisk until smooth (see note). Drizzle one-half of the dressing over each salad, and serve.

Notes

CHEF’S NOTE: For a creamier dressing, add more mayonnaise (up to 2 tablespoons), to taste.

Recipe and photo by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Vegan Banh Mi

 

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Crusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with crisp veggies, fragrant cilantro and creamy-spicy mayo and sriracha.

Author: Robin Robertson

Recipe type: Sandwich

Yield: 4 sandwiches

Ingredients

• 1 cup shredded carrot
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 tablespoon neutral vegetable oil
• 8 thin slices seitan or extra-firm tofu
• 2 tablespoons hoisin sauce
• 4 (6-inch) sub rolls or 1 or 2 baguettes cut into 4 (6-inch) pieces, split
• ½ cup vegan mayo
• 1 to 2 tablespoons sriracha, or to taste
• 1 cucumber, peeled, seeded, and thinly sliced
• 1 cup cilantro leaves
• 2 tablespoons chopped bottled jalapeno slices

Instructions

1. In a small bowl, combine the shredded carrot, vinegar, sugar, and salt. Mix well and set aside.
2. Heat the oil in a skillet over medium heat. Add the seitan or tofu slices and cook until lightly browned, turning frequently, about 5 minutes. Add the hoisin, turning to coat and glaze the slices for another minute or two. Remove from the heat and set aside to cool.
3. To assemble, spread the inside of each roll with mayo and drizzle with sriracha to taste. Arrange one quarter of the sandwich loaf slices on the bottom half of each roll. Top each with cucumber slices, jalapenos, cilantro, and the pickled carrot. Close up the sandwiches and serve at once.

Notes

Text excerpted from VEGANIZE IT!© 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Waldorf Salad

 

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Oscar Tschirky created the Waldorf Salad sometime between 1893 and 1896 at the Waldorf Hotel, the precursor of the now Waldorf-Astoria Hotel, in Midtown East.

Author: Michael Suchman and Ethan Ciment

Recipe type: Salad

Yield: 4 servings

Ingredients

• ½ cup nondairy mayonnaise
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• ⅛ teaspoon salt
• 3 medium Gala, Fuji, or other red sweet apples, peeled, cored, and cut into ½-inch pieces
• 1 cup thinly sliced celery
• ½ cup chopped walnuts
• 1 cup seedless red grapes, halved

Instructions

1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt. Stir in the apples, celery, walnuts, and grapes. Chill until ready to serve.

Notes

From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.

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Summertime Avocado-Chickpea Salad

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon oregano
• ¼ teaspoon basil
• ½ teaspoon black pepper
• Large ripe avocado, diced
• 1 cup cooked chickpeas
• 1 cup cherry or grape tomatoes, cut in half
• 2 scallions, thinly sliced
• ¼ cup flat leaf parsley, chopped

Preparation

In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, oregano, basil, and black pepper.

In a large bowl, gently mix together the avocado, chickpeas, tomatoes, scallions, and parsley.

Pour the dressing over the salad and gently mix to coat.

Refrigerate for an hour or two before serving.

Reprinted with permission from Dianne’s Vegan Kitchen

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Chickpea Salad

Ingredients:

• 1-14 ounce can chickpeas, drained and rinsed
• 1/3 cup vegan mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon yellow mustard
• 1/4 teaspoon sea salt
• 2 celery stalks, diced
• 2 scallions, thinly sliced
• 1/4 cup red bell pepper, diced
• 1/4 cup shredded carrot
• 1 teaspoon kelp
• 1 teaspoon dried dill

Directions:

Coarsely mash chickpeas, either by hand with a potato masher or in a food processor.

Add remaining ingredients and mix. Chill for an hour or two so the flavors can commingle. Season to taste.

Serve on bread for sandwiches or in a salad.

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