Casual Vegan Cooking
Improving All Lives through a Healthy Vegan Diet
Welcome Everyone!
We at Casual Vegan Cooking believe in the importance of a vegan diet as both a healthy lifestyle and an ethically responsible choice. We are very happy to share with you our favorite recipes, tips, methods, and thoughts. We strive to bring you tasty and nutritious foods from around the world. Please feel free to engage with the community by leaving comments/suggestions and liking/sharing the content that you love.
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Featured Vegan Recipes
Vegan Haggis Pie
Haggis, the national dish of Scotland, is the last thing you might expect to find veganized. We can fully capture the flavor of haggis by keeping the traditional ingredients of oats, barley, onions, and spices. The notorious organ meats can be replaced with mushrooms for a much improved meal!
Pine Nut Vegan Crema
Pine nut crema is from Terry Hope Romano’s excellent book, Viva Vegan! This aromatic sauce is just the thing to soothe your tongue when paired with a spicy dish.
Vegan Empanadas with Tender Wheat Pastry
The star of this recipe is the flaky, easy-to-crimp dough from Viva Vegan! The flavor and texture of this dough is so good, you’ll wonder if you’re not at a professional bakery. Like most good pastry, the most important ingredient is time. This dough needs to be left to chill for at least four hours!
For a fast empanada without the wait time, you can try making it with the crusty corn dough from this recipe. I prefer the wheat version, but if you’re in a hurry the corn dough is excellent!
Chickpea “Tuna” Sandwich
This recipe is inspired by one in Isa Does It, an excellent book by Isa Chandra Moskowitz. The vegan “tuna” spread stores well and makes a convenient lunch for several days.
Vegan Okonomiyaki (広島風お好み焼き), Hiroshima Style
Vegan Okonomiyaki (広島風お好み焼き), Hiroshima Style
Vegan Kimbap (김밥)
Kimbap is a Korean recipe inspired by Japanese sushi. Like sushi, you can stuff kimbap with a great many things. Korean chefs tend to favor pickled and preserved fillings. Unlike sushi, which traditionally uses only white rice, kimbap can use either brown or white rice. Treat the rice with sesame oil and a sweetener for its signature Korean taste.
