Vegan soft pretzels are really a story about the crust. The classic version gets its dark, slightly tangy shell from an alkaline bath and its shine from a wash brushed on just before baking, and both of those usually depend on ingredients I don’t cook with. I use a strong baking soda boil for the … Read more
Most vegan hot and sour soup recipes lean on chili paste for the heat and tip the vinegar in at the start, and the bowl ends up either flat or sharp without much depth. My version gets its real heat from ground white pepper cooked into the broth, the way a Chinese restaurant kitchen does … Read more
Vegan pumpkin cheesecake usually means either two pounds of store-bought vegan cream cheese or a bowl of soaked cashews, and I wanted neither. My base is silken tofu, blended until it vanishes into a smooth, pourable custard that carries the pumpkin and spice, with cornstarch doing the setting that holds the whole thing together. Baked … Read more
These vegan pupusas come off the griddle crisp and speckled brown on the outside with a soft, steamy middle, and the whole result hinges on the dough. Masa harina needs enough warm water to turn into a smooth, play-dough-soft ball, and once it rests for fifteen minutes it stops cracking when you pat it flat. … Read more
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
Vegan mozzarella sticks usually fall into two camps: the ones that make you prepare a whole separate batch of cashew cheese before you even start, and the ones that use hearts of palm and never really melt. This recipe sidesteps both of those problems with one firm block of vegan mozzarella. I blend a nut-free … Read more
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
A tray of vegan pigs in a blanket is the easiest thing to bring to a party and the most disappointing when the dough turns soggy underneath. I make the pigs from scratch with a quick seitan dough that steams up tender and lightly smoky, then cut each one in half, wrap it in crescent … Read more
For vegan french toast to taste like the real thing, the batter has to do two jobs at once: cling to the bread like a custard and set as it cooks. Chickpea flour is what makes that happen here. It thickens oat milk into a loose, creamy bath with a little help from cornstarch, so … Read more