You won’t believe how delicious and satisfying all-plant-based meals can be
– July 30, 2015
Peden & Munk
1 of15Peden & Munk
Cashew, Coconut, and Squash Curry
It’s not just the depth of flavor that makes this curry a winner, but also the way it lends itself to improvisation. Once you get the proportions down, you can change up the main ingredients; try eggplant or tofu instead of winter squash, and toasted almonds instead of cashews.
Roasted Cauliflower and Shallots with Chard and Dukkah
The secret ingredient in this recipe, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian nut-and-spice blend called dukkah. Dillon likes to serve the roasted vegetables as a side dish, but in more generous portions it serves 4 as a main.
We re-imagined the usual pork-based posole and turned it into a celebration of hearty vegetables, toasted seeds, and Mexican seasonings. For a vegan version, just omit the final sprinkle of cotija cheese.
Earthy sweet potatoes add depth to this vegetarian chili. New Mexico chile powder is fruity and mild, so don’t be scared off by the generous amount called for here (but feel free to swap in any other kind of chile powder you have on hand—just use less of it). And to make the dish vegan, just omit the dollop of sour cream.
If you stock your pantry with tamarind paste (made from the sweet-sour fruit by the same name), a few spices, and canned chickpeas, this tasty dish makes an excellent last-minute meal, as it comes together in only 30 minutes.
11 of15Photo by Iain Bagwell; written by Margo True
Spiced Red Lentils with Caramelized Onions and Spinach
This gently spicy dish uses a North Indian technique called tadka or chaunk: seasonings are sizzled in hot oil or clarified butter, then swirled into the lentils right before serving for a massive flavor boost.