The trick to a vegan gyro that slices like the real thing is to steam the seitan first and sear it second. Steaming sets the loaf at an even, gentle heat so it turns firm enough to slice without the rubbery bounce you get from boiling, and a hard sear on the cut strips is … Read more
This vegan butternut squash risotto is creamy because of the squash, not because of a nut or coconut stand-in. I roast the squash, mash part of it into a puree, and stir that puree into the rice near the end, where it thickens the stock into a silky sauce the same way a classic risotto … Read more
This vegan goulash is the pot I make the moment the first cold week shows up, because it tastes like it simmered for hours even though most of that time it just bubbles away while I get on with other things. Hungarian goulash is really a paprika stew at heart, and once you treat the … Read more
Most vegan butter chicken recipes lean on cashews or a blender for their creaminess, and even then the sauce can turn grainy the moment it gets too hot. This version skips both. The tofu bakes with a spiced cornstarch coating until the edges crisp, and the sauce comes together in one pan from tomato paste, … Read more
Rolled oats do the heavy lifting in this vegan haggis recipe, and that is exactly as it should be. Oats are the backbone of a traditional haggis too, so toasting them in the pan until they smell nutty gives this version the right crumbly texture and a head start on flavor before anything else goes … Read more
This is the seitan recipe I go back to whenever a recipe on this site calls for a chewy, savory protein and I don’t want to rely on a store-bought package. Vital wheat gluten is the whole trick here: mix it with a little seasoning and broth, knead it briefly, and it turns into a … Read more
This is the vegan turkey I make whenever I want a centerpiece-worthy roast without the fuss of a whole vegan turkey substitute I didn’t make myself. It starts from the same vital wheat gluten base as regular seitan, but I season the dough with the sage-thyme-rosemary flavor of classic poultry seasoning and add a spoonful … Read more