We can hardly believe what just happened, and once you get a fork into any of our 6 new menu items you’ll be on the same exact wave length. Here’s the gist: we took some favorite sweater-weather classics and gave them each a solid vegan makeover from head to toe. There is not one speck of meat, dairy, egg, or fish in these dishes which basically makes them magical con-artists because they will have your taste buds 100% convinced that the bite you’re savoring is not vegan. This is huge, guys. Scroll down and meet the newbies that are taking our shelves by storm, and learn how we were able to ingredient hack each of them into becoming vegan.
Meatless Meatballs with Marinara
Fun fact: mushrooms are a total gold mine of texture that double as a perfect replacement for meat. When cooked and diced, the consistency is pretty much identical to meat, and they do just as good of a job absorbing flavors. With this in mind, we reached for the ‘shrooms to create our meatless meatballs. We didn’t want to leave you hanging when it came to the parmasan cheese in this dish, so a vegan form of paleo parm is sprinkled on top as a finishing touch. It provides a cheesy taste while still keeping things 100% vegan.
Spicy Dan Dan Noodles
Inspired by the amazing-ness that is Chinese street food, our Spicy Dan Dan noodles are an American twist on a Sichuan region classic. Traditionally served with pork, we dice Shiitake mushrooms to mimic the texture and taste of real meat. The next hack? We swapped simple carbs for complex carbs by going with brown rice noodles instead of white pasta. To add some heat, we decided to make our own chili oil, which is cooled down nicely by some house roasted cashews and napa cabbage. Sound too good to be true? Just wait until you pick up on the hints of cinnamon, peppercorn, and tahini.
Creole Fab Cakes
Crab cakes made from 100% veg? Challenged accepted, and conquered. To pull off a crab-like texture without the crustacean, we combined bamboo shoots and water chestnuts to shredded hearts of palm. Creole seasoning, celery, onion and red bell pepper flavors come together to enhance the flavor profile, and actually dye the mixture a light pink that mimics the color of real crab. We fold this magic into pureed chickpeas and add in almond flour and Fabanaise to hold it together.
Sweet Potato Black Bean Sliders
By cooking mushrooms, onions, and garlic low and slow, we’re able to create a savory umami experience that hits all the texture and taste notes of a solid burger while keeping things strictly vegan. We add a variety of protein-packed legumes, chili powder, mustard, and thyme to round out the flavor before searing on the hot top.
Veggie Pot Pie
We just made chicken pot pie vegan, and the world will never be the same. The first step was replacing chicken broth and butter with almond milk and miso paste for an indulgent creaminess that is vegan-approved. Next, we substituted tempeh for chicken – it’s texture and taste is so similar to poultry, it’s nuts. We bring this dish to a whole different level by topping the steaming stew of veggies with cornbread. Not just any cornbread, though. We’re talking knock-you-off-your-feet vegan rosemary cornbread.
Apple Oat Crisp
Pop this one in the microwave for breakfast or dessert, and step back as your kitchen takes on the scent of a full on bakery. The toasted oats, cranberry, and apple hit the vegan indulgence nail right on the head. The icing on top? That’s the anglaise. A traditional anglaise is whipped up with egg yolks and cream. After some experimenting, we landed on our own exceptionally amazing recipe using cashews, vanilla, and orange zest – zero dairy whatsoever.
We can’t wait to hear what you think about all of this. Hope you’re as excited as we are!