The Vegan Atlas

Vegan Cheese Grits with Greens and Tempeh Bacon

May 6, 2019 By Nava Atlas Leave a Comment

Grits take center stage in this tasty and speedy dish that might well become as much a family favorite in your kitchen as it has been in mine. Vegan cheese grits topped with hardy greens and tempeh bacon are a great weekend brunch option or anytime dinner. It’s also a perfect companion with bean dishes, and is a nice change of pace from potatoes or rice.

Grits, also known as hominy grits, are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, give them a try! Stone-ground grits, which I highly recommend, are more flavorful than the stripped-down quick-cooking grits sold in supermarkets.

Vegan Silken Tofu and Cauliflower Alfredo Pasta

May 5, 2019 By Nava Atlas Leave a Comment

Vegan silken tofu and cauliflower Alfredo pasta is proof positive of the versatility of this beloved cruciferous vegetable, but what’s even more convincing is the creamy texture.

I’ve made a vegan version of Alfredo sauce only with cauliflower, and I’ve made it just with silken tofu. Using both at once is a winning combo — the silky tofu gives the sauce smoothness and heft, and the cauliflower gives it a subtle, secret veggie goodness.

Easy Tofu Teriyaki

May 4, 2019 By Nava Atlas Leave a Comment

Easy tofu teriyaki is all about the sauce, which absorbs into the tofu to make it remarkably flavorful. This recipe makes 2 to 3 servings, so if you’re feeding more or have true tofu fans at the table, you may want to double this recipe.

Though making teriyaki marinade is easy, if you don’t think you’ll be using the ingredients for it too often, you may want to think about using a bottled teriyaki marinade instead. Why not? It has basically the same ingredients. And you wind up with a super-easy recipe that comes together quickly for a weeknight meal.

Red Lentil and Quinoa Burgers

May 4, 2019 By Nava Atlas Leave a Comment

With all the great vegan burgers on the market, you might wonder — why bother making them? Two reasons: Economy and quantity. Red lentil and quinoa burgers are easy to make, tasty, and economical.

Most veggie burgers come in 4-packs that, while not exactly pricey (especially if you compare the cost of an at-home meal vs. going out for similar fare), can be enjoyed even more economically.