The Vegan Atlas

Braised Bok Choy with Shiitake Mushrooms

March 21, 2019 By Nava Atlas Leave a Comment

Braised bok choy with shiitake mushrooms is a simple dish featuring two ingredients that are made for each other.

Even with the prep, this dish takes just minutes to make. Serve this lovely side dish with Asian-style tofu or noodle dishes. It’s good on its own or over rice.

Use any kind of bok choy: Baby bok choy of any size is fine in this recipe. So is the other kind of bok choy with the large white stalks and darker green leaves. The latter seems to be more commonly found in supermarkets. That kind is also fine to use in this recipe for braised bok choy with shiitake mushrooms.

Peanut Satay Soba Noodles with Cucumber

March 20, 2019 By Nava Atlas Leave a Comment

Peanut satay soba noodles is a dish that comes together quickly and is a perfect main dish for a warm weather meal with simply prepared tofu or tempeh.

I suppose that technically this is a salad, but we can also call it a cold noodle dish. Either way, it’s delicious and on the table in about 20 minutes.

Use homemade or bottled peanut sauce — you’ve got options! Homemade peanut sauce is, admittedly, not the hardest thing to make, even if you’re really lazy. Everyone likes it, even the pickiest of eaters (aka kids). A link to the recipe is in the Notes section of the recipe box.

Olive Hummus Wraps with Greens and Avocado

March 19, 2019 By Nava Atlas Leave a Comment

Featuring an easy homemade olive hummus, these wraps are an easy and delicious lunch for home, school, or work.

Hummus has had a spectacular run as one of the fastest-growing snack foods in the U.S. (and probably beyond) after eons as a staple of Middle Eastern cuisine.

If you want to enjoy it often, consider making it yourself, provided that you have a food processor. You can add all kinds of ingredients to vary it each time — case in point, this olive hummus, which results in extra tasty wraps.

Super-Quick Two-Bean Salad

March 18, 2019 By Nava Atlas Leave a Comment

When your meal needs a protein boost, beans come to the rescue, and this super-easy two-bean salad can be made in 10 minutes or less.

Sometimes, I make a lovely pasta dish or a vegetable-centric main dish (for example, featuring potatoes or sweet potatoes), and then realize that the meal can use a protein boost. The nice thing about this recipe is that you can use what’s on hand in the pantry, and vary it every time you make it.

Bonus — this simple dish gives you the plant-powered goodness and protein of seeds as well. It makes a great portable lunch packed into a container for work or school.

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