#vegan-cooking

#vegan-cooking

To give your watermelon steak a proper meaty flavor, you'll want to brush it with a mixture of savory ingredients before sending it to the grill or grill pan.

The brine from capers serves as a potent flavor enhancer for salads, adding bold acidity and depth to dressings, often replacing vinegar or mayo.

Grilled sweet potatoes topped with dill pickle salsa verde provide a unique flavor experience, balancing the starchy sweetness of the potatoes with herby and briny notes.

A creamy and satisfying vegan skillet dish with white beans, green beans, and dill, highlighting comforting flavors in a simple, quick recipe.

The Victoria Vegan Alfredo Sauce has a grayish tint and a cloyingly sour taste that fails to replicate the flavor profile of traditional Alfredo.

The cooking class features recipes from Colleen Patrick-Goudreau's new book "A Year of Compassion," aimed at promoting a cruelty-free, plant-based lifestyle.

For 1 tablespoon Worcestershire sauce: 1 tablespoon ketchup, 1 tablespoon white wine vinegar, ½ tablespoon soy sauce (or tamari or coconut aminos), 1 dash hot sauce (optional).

The potatoes halved, you'll scoop out their tender centers... and mash them with vegan mayo, relish, yellow mustard, and, crucially, kala namak, also known as Indian black salt.

Tempeh is a plant-based protein that is comparable to beef, packed with prebiotics and essential for many vegan diets, making it highly nutritious.