The Vegan Atlas

Pulled Mushroom Barbecue Sandwiches

March 23, 2020 By Dianne Wenz Leave a Comment

Vegan pulled mushroom sandwiches smothered in a savory barbecue sauce will win over the most ardent mushroom skeptics.

My friend and colleague Dianne Wenz has gained a reputation for straightforward vegan recipes that are straight-up delicious. This is definitely one of them. Barbecue sauce-smothered mushrooms are the very definition of umami. Make your own easy BBQ sauce (supplemental recipe follows the main recipe box) or use your favorite bottled sauce.

With interest in plant-based diets and the vegan lifestyle at an all-time high, there’s no better time for a friendly and informative “Vegan 101” primer. And that’s exactly what Dianne Wenz has created with Eating Vegan: A Vegan Cookbook for Beginners. Easy recipes, helpful tips, and gorgeous photos team up to make the process of going vegan as easy and delicious as possible!

Classic Vegetable Chili with Lots of Variations

March 22, 2020 By Nava Atlas Leave a Comment

Does the world really need another recipe for vegetable chili? Maybe not, but I want to share my version of a classic in the plant-based repertoire — easy, hearty, and inexpensive.

From the days of modern vegetarian publications — say, the early 1970s — to today’s massive inventory of vegan cookbooks, dozens include some variation on chili. It has become an essential recipe in the plant-based repertoire.

Don’t be daunted by the length of the ingredient list. Everything gets tossed into the pot once the onion sauté is done, and the result is a generous pot full of warming chili that can be enjoyed just as much the next day.

Vegan Ranch Dressing or Dip

March 22, 2020 By Nava Atlas Leave a Comment

It’s not easy to find bottled vegan ranch dressing. And even if you do, it can be pricey. Here’s an easy way to make dairy-free ranch using raw cashews or white beans.

The well-loved creamy dressing is now yours to enjoy using white beans or softened raw cashews as the base. Personally, I more often make this with white beans. It’s far more economical, and an item I usually have in the pantry. Plus, you can skip the soaking step.

But if you like using raw cashews and have some on hand, go for it! Make sure to see the cilantro-lime variation in the recipe box notes section.

Peanut Satay Golden Tofu Triangles

March 21, 2020 By Nava Atlas Leave a Comment

This simple preparation of golden tofu triangles, inspired by a Thai appetizer, gets its luscious flavor from peanut sauce — homemade or bottled.

This preparation might inspire fussy eaters to give tofu a chance! Look for peanut satay sauce in the Asian foods section of well-stocked supermarkets or natural foods stores, or when you have more time, make your own Coconut Peanut Sauce.

Complete the meal: Serve with hot cooked rice, noodles, or rice vermicelli. A steamed green vegetable like broccoli or asparagus is a nice addition to the meal. Or, if you want to go a step further with a nutritious vegetable dish, Stir-Fried Collard Greens and Cabbage is a great option. Add a platter of cherry tomatoes and baby carrots and you’ve got a veggie-filled meal.

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