3 Vegan Dinner ideas
Vegan Spicy Grilled Double Cheese Sandwich
I have made epic vegan grilled cheese sandwiches before. Once I made a Vegan Deluxe Grilled Cheese with Guacamole and Tater Tots. I put tater tots on a grill press, lined them up and grilled them into 1 large flat tater tot patty. Then put it with guacamole inside of bread and vegan cheese to make the most epic sandwich. It was over the top good!
Now I’ve made a new one. A plan grilled cheese is fantastic but I figured you want me to dazzle you. Plus, I had some vegan cream cheese left over after making Vegan Ranch Dip that I needed to put to work.
Have you ever added cream cheese to a grilled cheese? This was my first time and holy hell! And when you add pickled jalapeno the sandwich is unstoppable! It’s off the charts good. I made myself a little one and immediately wanted to make a second. Dude, sooooooo good.
I used my beloved thrift store george foreman grill. You can use any kind of grill press. Or fry these up in a skillet.
2 slices of hardy bread, 2 slices of vegan cheese (I used daiya cheddar), 1 serving of vegan cream cheese, sliced pickled jalapeno, spray oil, garnish with dried chives
- Fill each slice of bread with vegan cheese
- Spread vegan cream cheese on one side of bread on top of the vegan cheese
- Add jalapeno on top of the cream cheese then close the sandwich
- I use foil with my grill to avoid clean up. If using foil then spray with oil to the areas where bread will touch. If not using foil then oil is optional.
- I grilled mine on the foreman at high heat for about 3-5 minutes. Use whatever heat setting that will melt cheese without burning the bread. Garnish the top with chives. ENJOY
Vegan Tofu Tikki Tandoori
This was so good. This was my first time trying puffed tofu. (just a little bite) Mark didn’t like the charred part. He kept eating around the burned edges. I thought these were divine. I had to use major self control not to eat more than a little bite. Puffed tofu has the best texture ever! I also got some puffed seitan. Sadly those had soy in them as well but just smelling them straight from the package you can tell they’ll both be epic in some vegan curry or some sort of gravy. I’m gonna keep my eye out for seitan puffs. Maybe the food gods will give me a soy free one.
I can not stress how great these are. The recipe that inspired this (linked below) insists that these soak up flavor so you’ll never need to marinate these. Just throw them into a dish and let the magic happen. I seriously wish I could eat a whole package of these. It was like fried tofu without all the work!!
*you can simply bake these instead of char them if you don’t want them charred!
1-2 packages puffed tofu (and/or puffed seitan from the Asian store), 4 TB red curry paste (60g), 2 TB tomato concentrate (30g), 1/2 ts garam masala powder
- Mix everything (expect puffed tofu) together to form your paste
- Put your tofu on tikki skewers then coat them with paste
- To char then in the oven broil each side for a sort amount of time. Keep an eye on them and carefully rotate as need. ENJOY
Inspired by Korasoi
Vegan Philadelphia Sushi Roll
You can barely tell in the picture that there’s vegan cream cheese in the sushi. It just blends right into the white rice. I love veggie sushi but always forget that it exists! We just bought a 15 lb bag of sushi rice so there’s lot of time to make more.
Now I did get out of my comfort zone to make vegan smoked salmon. It was a 3 day recipe. 3 days to make something sounds awful to me but I really wanted to try it. Did that carrot end up taking like smoked salmon? I have no idea. But the flavor was sooooo good. I didn’t end up adding seaweed to the marinating process since I didn’t want a taste fishy. I did want it to taste smokey and salt though. The carrots are sooo good. So glad I made sushi!
Vegan Carrot Smoked Salmon:
2 large carrots, 2 cups coarse salt, 2 TB olive oil, 2 ts liquid smoke, 1 ts vinegar (sprinkle kelp powder optional)
1 cup dry sushi rice + water, 1 ts sugar, 1 ts rice vinegar
2 nori sheets, 2 oz vegan cream cheese & 1 cucumber
- Pour 1 cup of salt in a large, long pile in a glass baking dish
- Wash carrots (do not peel) and place them on the salt. Do not let them touch the glass. Pour the rest of the salt over the top. Cover carrots completely with salt. Bake uncovered for 1.5 hours at 375 degrees
- Once carrots are done set them aside to cool. Once cool remove all salt and cut them into desired shape. I did trim off the outside of the carrot.
- Mix carrots with oil, liquid smoke and vinegar. Place in fridge for 3 days. It will take that long for the carrots to change flavor and absorb the marinade. Rotate carrots if needed to ensure they say covered in oil. Add extra oil if needed.
- After 3 days make sushi rice. Cut cucumber into slices for sushi. Assemble the vegan salmon, cucumber, rice, nori sheets and vegan cream cheese.
- Watch a “How To Roll Sushi” video or my video below if you’re unfamiliar with how to assemble and roll sushi. ENJOY
Inspired by Olives For Dinner