7 All-Time Favorite Recipes Veganized

By Sara Novak, Planet Green

You don’t have to abstain from meat products altogether to enjoy the veganized version of some of your favorite dishes. Maybe you want to enjoy a more healthful version of an old fashioned favorite. Cut out the meat and the dairy and often times many of the unnecessary calories go with it. And if done right, the food doesn’t suffer from the loss. While making food vegetarian is often really simple, hormone laden cheeses and dairy products aren’t much better.

Vegan recipes can be every bit as rich and delicious as their meaty counterparts. These are also great choices for those times when you’re feeding both a vegan and a meat eater because they’re just hearty enough. Here are some of my all time favorite traditional recipes, gone vegan:

1. Tempeh Reubens

8 oz tempeh
5 tbsp olive oil
1 clove garlic, minced
cup Vidalia onions, diced
4 slices rye bread
2 tbsp Thousand Island dressing (recipe to follow)
1/4 cup (or more) sauerkraut
4 slices vegan Swiss cheese

Method

1. Slice the tempeh so that it’s about inch thick.

2. Heat the olive oil up to medium and add garlic and onions. Cook until softened and add in tempeh. Fry tempeh for about 4 minutes on each side.

3. Toast the rye bread on each side. Add a slather of Thousand Island Dressing on both pieces of bread. Top with tempeh, onions, sauerkraut, and cheese. Melt under the broiler and serve immediately.

Easy Thousand Island Dressing
1 cup vegan mayonnaise
1/3 cup ketchup
1/4 cup hot pickle relish

Method

1. Combine ingredients and serve.

Image: jeffgunn / Flickr

2. Cheesecake

With more protein than milk or eggs, hemp makes the vegan cheesecake possible. It contains tons of omega 3 and 6 essential fats. But seriously, who knew I’d be making a vegan cheesecake with it? Try this hemp vegan cheesecake.

3. Chocolate Chip Cookies

With this recipe for vegan chocolate chip cookies, all the ingredients must be at room temperature. This is very important in order to produce a soft and chewy end product. Also, unlike traditional baked goods, when you sneak a peak to check on them in the oven they won’t look like they are finished. Nevertheless, do not extend the baking time past what the recipe says. Just remove them and place them on a cooling rack so that they can set. If you over cook them, they can get a bit dry and the carob chips may burn. (Check out 12 Yummy Cookie Recipes)

Image: NikiSublime / Flickr

4. Homemade Focaccia

Try this decadent homemade focaccia. It’s simple to make and once you learn how, you’ll never return to the store bought variety again. It’s crusty on the outside and warm and soft on the inside. The flavor of rosemary and a pinch of salt meld perfectly with the earthy olive oil coating.

5. Tempeh Tuna Salad

1 lb wild rice organic tempeh
1 cup vegan mayonnaise
2/3 cup diced kosher dill pickles
2/3 cup diced celery
cup diced red onion
2 tbsp Nama shoyu
2 tbsp chopped parsley
1 tbsp stone ground mustard
2 tsp raw apple cider vinegar
tsp minced garlic
Pepper to taste

Method

1. Steam the tempeh in a steam basket until tender, about 10 minutes.

2. Cut in to 1/8 inch pieces.

3. Combine ingredients and serve.

Recipe: Vegan World Fusion Cuisine Cookbook


6. Burgers

Who doesn’t love a big, juicy burger? These sprouted veggie burgers are huge slabs of deliciousness without the guilt. I wrote a while back that sprouts have often been called the miracle food because they are packed with tons of cancer fighting vitamin C and, because they are still live, tons of youthful enzymes. This recipe takes garbanzo beans to a whole new level because they are sprouted and still alive. You can grow your own sprouted beans anytime of year indoors. Try this sprouted garbanzo bean burger. You’ll need to sub the egg out for 1 tbsp vegan mayonnaise. (See more Veggie Burgers to Love)

Image: divinemisscopa / Flickr

7. Mac N’ Cheese

1 pound noodles of choice
cup vegan margarine
1/3 cup flour
3 cups nondairy milk
1 cup nutritional yeast
2 tbsp tomato paste
2 tsp Nama shoyu
1 tsp garlic powder
1 tbsp lemon juice
Salt and pepper to taste

Method

1. Cook noodles as per directions on the box.

2. Whisk together flour and margarine for about 3 to 5 minutes over medium heat. Add non dairy milk, yeast, tomato paste, Nama shoyu, and garlic powder to the saucepan and bring to a boil, stirring continuously.

3. Cook on low until the sauce thickens. Take off the heat and add lemon juice and seasonings. Toss with noodles.

Related:
5 Vegan Comfort Food Recipes
How to Veganize Your Favorite Baked Goods
10 Delicious Vegetarian Recipes

118 comments

Jeanne Rogers
Jeanne Rogers17 days ago

Thank you for sharing.

Dimitris Dallis
Past Member 2 years ago

Thank you for sharing Samantha :)

Julie Cordner
Julie Cordner3 years ago

Eek; hardly any of these would have been in my 'favourites' list, but any recipes being 'veganised' go into my reference file to be pulled out when the mood hits for some creative cooking...

Melinda K.
Past Member 4 years ago

lovec the mac and cheese recipe

Cinzia B.
Cynthia B.4 years ago

Vegan cooking is wonderful..tasty and healthy!

peggy p.
peggy p.4 years ago

going to put these to good use! haha

Jennifer C.
Past Member 4 years ago

Excellent article. Love it. Thanks for posting.

Jo Asprec
Jo Asprec4 years ago

Thanks for sharing these veganized recipes.

Paula Hurley
.5 years ago

Thanks for the recipes, the bread is so yummy!

Sarah M.
Sarah M.5 years ago

i like to go vegetarian but vegan is just too hard for me...