A bowl of vegan japchae is what I make when I want a noodle dish that works warm or cold, as a side or the whole meal. The noodles are made from sweet potato starch, and their whole job is to soak up a sweet-savory soy sauce while staying springy, which is why the timing … Read more
Croquettes live or die by the potato mix, and most of the trouble starts with a mash that still holds water. My vegan croquettes begin with floury potatoes that get dried over low heat, then bound with chickpea flour and cornstarch rather than a conventional custard base, so the centers stay creamy and the shells … Read more
The reason most vegan hush puppies turn out dense and greasy usually comes down to the batter, not the binder. Cornmeal on its own gives you a gritty, dry centre, so I balance it with plain flour for lift and a spoon of ground flaxseed soaked in warm water to hold the crumb together. A … Read more
Steaming the cauliflower and then drying it out in a hot pan is the whole trick behind this vegan cauliflower mash. Cauliflower holds onto water like a sponge, and blending it straight from the pot gives you something closer to pureed soup than the fluffy side dish you were after. A food processor, garlic-infused olive … Read more
These vegan scalloped potatoes come out of the oven bubbling at the edges, with tender layers underneath and a sauce that never touches a blender or a bag of store-bought vegan cheese. The sauce is built on the stovetop from flour, oat milk, and nutritional yeast, so it turns smooth and savory right in the … Read more
Most mac and cheese recipes go one of two ways when you take out the dairy. Either the sauce turns gritty the second it hits the pan, or it sets up into a gluey paste by the time the bowl reaches the table. This vegan mac and cheese avoids both, with a cashew cream that … Read more