Vegan Cooking Without Recipes

I think one of the most intimidating things eating vegan is the idea that you’ll now need a recipe for everything. We’re used to being able to make foods without recipes–chicken and a baked potato, a cheese quesadilla, a piece of salmon with asparagus. As tempting as it sounds to keep eating that way, vegan cooking can actually be easier than you’d think.

I love looking at cooking blogs and cookbooks, but I’d also recommend thinking about what you already know how to cook and how you can “veganize” that. Start with a food you know you like that’s easy to make plant-based. Pasta, burritos, and stir fries are all good choices. Now, substitute vegan ingredients. Try nutritional yeast for cheese, and beans, tofu, or a meat substitute for protein. Before you know it, you’ve taught yourself to cook vegan, without following a complicated recipe.

A common meal for us to have in our house is pasta. We saute some crimini mushrooms in olive oil, then add a meat substitute (in this picture it’s Beyond Meat’s Beefy Crumble–which just happens to be gluten and soy free). We mix this with a jar of pasta sauce and perhaps some Kalamata olives. To add a little extra nutrition, we chop kale and add it to the last few minutes of the pasta’s cooking time. It can be sprinkled with nutritional yeast and served with a salad for a satisfying meal.

This can have endless variations–zucchini added to the sauce in the summer time, a homemade pasta sauce when you have some more time, fresh herbs from your garden.

Try it for yourself, and you’ll soon have at least one meal a week that’s both easy and vegan.

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Author: The New Vegan Family

My vegan family and I live in beautiful Portland, Oregon, along with our dog and cats. My goal is to make vegan food and nutrition accessible to all, whether they are fully vegan or simply trying to eat more plant-based.

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