Some Of The Best Vegan Recipes From Nocrumbsleft!
As a major vegetable enthusiast, one of my greatest joys has long been cooking up deliciousness for my vegan friends. Then, when my son became vegan, I dove in even deeper, inspired to create plant-based dishes he’d absolutely love. I’m so excited about this roundup of my favorite vegan recipes! It’s truly a love letter to not only my vegan son but to the amazing vegan community who enjoy my delectable, vegetable-forward dishes on Instagram.
In developing my vegan recipes, I’ve noticed so many other vegan recipes are loaded with sugar, and there is quite simply no need. Creating vegan recipes is about building flavors, and I’m sure you’ll savor each bite in this vegan collection. There’s something for everyone! We’ve included the classic marinated tofu I’ve been making for decades, dishes to bring a plant-based friend who’s under the weather, and even an exceptional vegan entree salad that was a resounding hit with my family and friends on Christmas Day. All these vegan recipes are great for meal prep and excellent to bring to a party or potluck. And in addition to what you see in our roundup below, take a look at my Whole30 Vegan Mushroom Inspired Pad Thai and my Tangy Orange Tofu, which is a riff on an Orange Chicken.
I love to marinate anything and everything, because it’s such a simple way to infuse an incomparable depth of flavor into your food. The marinade makes the tofu and mushrooms in my vegan recipes really shine, because it also enhances their natural flavor.
Think You Don’t Like Tofu? This Crispy, Flavor-Packed Recipe Will Change Your Mind!
If you think you don’t like tofu, prepare to become a convert! When prepared correctly, and after being steeped in my marinade, the tofu becomes so crispy and lovely. I use a seven-inch cast iron pan, which works perfectly.
Teri’s Favorite Marinade For Tofu and Mushrooms
My favorite tofu and mushroom marinade is a simple combination of water, tamari, dried herbs, and spices. The marinating process creates a flavor infusion, without being overpowering. After the tofu or mushrooms marinate, sauté them for a few minutes to achieve a beautiful, delicious crispness!
Vegan Sunday Salad
Here’s an exceptional vegan entrée salad that’s sure to impress! It’s a remarkable dish, perfect whether you’re vegan or simply looking to whip up something truly delectable. Having an outstanding vegan recipe in your collection is a must! I crafted this festive salad for a family gathering, especially for my vegan son, Patrick, and it was a hit with vegans and carnivores alike.
Meatless Monday
My Meatless Monday Salad is another winner, whether you’re plant-based or not, and it’s a great choice if you want to add a plant-based dish to your repertoire. This one is truly spectacular and layered with such a variety of flavors. Bursting with fresh, vibrant ingredients, the combination of textures and tastes make every bite a unique experience. Whether you’re looking for a nutritious, satisfying meal or are beginning to explore the world of plant-based cuisine, this salad is sure to impress and become a favorite in your collection.
Vegan Mediterranean Platter
This Vegan Platter is so lovely. It’s perfect for any size group because you can easily adjust the quantities to suit your needs. You can have so much fun with the dressings and ingredients, so take the reins, use your creativity, and make it completely your own. While this platter would certainly be delicious with chicken or steak, I truly love the way tofu complements it. Its versatility and ability to soak up flavors make the tofu a standout here. Whether you’re hosting a large gathering or preparing a meal for yourself, this vegan platter offers endless possibilities and is sure to be a hit.
Vegan Cobb
I love this Vegan Cobb Salad. My salads often include crispy bacon, a jammy egg, and some Sizzling Everyday Roast Chicken Breast, but with this Cobb, going vegan for the night was both satisfying and delicious. The rich flavors and hearty ingredients make it a truly fulfilling meal. Swapping out traditional animal products for plant-based alternatives not only makes it a more healthful dish, but also offers a twist on a classic favorite. Whether you’re a seasoned vegan or just exploring plant-based options, this Vegan Cobb Salad will both impress your guests and satisfy your taste buds. For our new favorite way to do the mushroom bacon marinade, scroll down.
Vegan Tofu Wrap
I thoroughly enjoyed transforming my Vegan Tofu Sandwich into a lettuce wrap. I filled it with my delectable Pistachio Pesto Magic Elixir, cubed tofu, giardiniera, avocado, tomato, microgreens, and my Vegan Charred Scallion Dressing. This might just be my new favorite way to enjoy this sandwich—it looks so vibrant and appetizing when sliced in half!
Vegan Sandwich
This is my Vegan Tofu Sandwich! Although I’m an omnivore, I have many vegans in my life whom I absolutely love to cook for. Vegan eating does not have to be boring, people! It can be delicious and full of exciting ingredients. This Vegan Tofu Sandwich is so flavorful and satisfying that you’re going to want to make it on repeat.
Vegan Green Tofu Sandwich
This Green Tofu Sandwich features my delicious marinated tofu. I’m always inspired by new concepts, and when I envisioned this, I thought, “What’s more full of life than an all-green sandwich?” In addition to being green, my Pistachio Pesto adds a burst of flavor and a unique bit of texture. And you can pile on all your favorite greens! Scroll down for the recipe for this tofu!
Vegan Grilled Vegetable Salad
As an enthusiastic omnivore who loves vegetables and embraces vegan cuisine, creating a vegan version of my Grilled Vegetable Salad was a natural choice for me, and my vegan friends love this one. There are countless ways to create fabulous vegan dishes, so don’t ever feel restricted by conventional ideas.
Caesar Pasta Salad
My friend Sara @betterfoodguru posted a wonderful Caesar Pasta Salad. It’s an incredibly tasty hybrid of a Kale Caesar Salad and a pasta salad, full of flavor and nutritious ingredients. The Vegan Cashew Caesar dressing comes together quickly in a blender. This beauty is super filling with the addition of white beans and roasted broccoli. It’s the kind of salad legends are made of. People will return for seconds, and even thirds! What a beautiful dish for summer.
Vegan Mushroom Risotto
My Mushroom Risotto is out of this world! It’s packed with flavor and features mushrooms cooked three different ways. If you’re looking for something special for a holiday or just a cozy meal for a cold day, this is it. This vegan mushroom risotto is a real labor of love. When your friends and family taste it, they’ll feel the care you put into it. Give this a try, and share the love through some seriously good food.
If you make any of my vegan recipes, please rate and review them below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter and follow along on Pinterest, Instagram, and TikTok!
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Tofu & Mushroom Marinade
- Prep Time: 10 minutes + 2 hours
- Cook Time: 8 to 24 minutes
- Total Time: about 2 hours 35 minutes
- Yield: 4
Ingredients
- 1 pound extra-firm Tofu or 2 pounds trumpet mushrooms
- 1 cup water
- ¼ cup tamari
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried dill
- 1/2 teaspoon kosher salt (omit added salt for mushrooms)
- 4 tablespoons extra-virgin olive oil
Instructions
For tofu:
- Slice the tofu lengthwise into 5 or 6, ½-inch-thick, planks.
- In a medium bowl add the water, tamari, pepper, dried oregano, roasted garlic, onion powder, dried basil, dried dill and salt. Stir to combine. In a large container place the tofu planks and pour the marinade over the tofu to coat completely. Refrigerate for 2 hours or, preferably, overnight.
- Working in batches if necessary, in a large sauté pan, heat 4 tablespoons of olive oil over medium-high heat. Add the tofu planks and cook until golden brown, for about 3 to 4 minutes on each side. Add ¼ cup of the marinade and cook for about 2 to 4 minutes, or until it reduces to a thick glaze. Remove from heat and set aside until ready to use.
For mushrooms:
- Clean the mushrooms by rubbing the mushroom caps and stalks with a clean paper towel or kitchen towel then slice the mushrooms ¼ inch thick (I think of these as vegan bacon slices).
- In a medium bowl add the water, tamari, pepper, dried oregano, roasted garlic, onion powder, dried basil, and dried dill (no added salt). Stir to combine. In a large container place the sliced mushrooms and pour the marinade over the mushrooms to coat completely. Marinate for 1 to 2 hours, if possible.
- Working in batches if necessary, in a large sauté pan, heat 4 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook until golden brown, for about 3 to 4 minutes on each side. Add ¼ cup of the marinade and cook for about 2 to 4 minutes, or until it reduces to a thick glaze. Remove from heat and set aside until ready to use.
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.