Easy vegan quesadillas can be the centerpiece of a meal if they’re loaded up, or more lightly filled, they go well with soups and salads. We can think of quesadillas as a Mexican/Southwestern grilled cheese sandwich — in this version, of course, that would mean vegan cheese.
Made with flour tortillas, they’re less bread-y than their grilled cheese sandwich counterparts. And you can slip all manner of veggies into them.
Two high-protein foods team up to make a tasty walnut and tempeh taco filling. A cousin to vegan burger crumbles, this recipe goes a long way, so you may be lucky enough to wind up with leftovers. You can also use this DIY crumble in bean dishes and stews. It boosts protein and adds texture to bean dishes and stews.
Soft tacos can be made with flour or corn tortillas. Or, you’re welcome to use crispy taco shells. Unlike in quesadillas (after all, the name is derived from queso, which means cheese in Spanish), cheese doesn’t have to be an ingredient in soft tacos.
A delectable sweet potato and okra stew in a rich peanut butter base, this is a simplified version of a typical West African recipe. In its original form, West African peanut stew is referred to as maafe, or groundnut soup.
Traditionally, this stew is eaten with a mashed root vegetable or a mushy grain, like cooked millet, but I prefer omitting that and serving with Vegan Jalapeño Cornbread, a fantastic accompaniment with this peanut butter-flavored stew.
There’s no better companion to cool-weather soups, stews, and chili than cornbread — and better yet, vegan jalapeño cornbread. Jalapeño peppers and nondairy cheese give this pan bread a great texture and a major yum factor.
The jalapeños mellow: Don’t be afraid to be generous with the jalapeños — they become a lot milder in the baked bread. But if you’re reluctant to use fresh chiles, you have the option of using canned mild chiles.