I’ve made vegan crab cakes before using hearts of palm, farro and tempeh. This version is deep fried and sits perfectly on slider buns for a casual brunch or as an appetizer for get-togethers.
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Recipes for the Ethical Vegan
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I’ve made vegan crab cakes before using hearts of palm, farro and tempeh. This version is deep fried and sits perfectly on slider buns for a casual brunch or as an appetizer for get-togethers.
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It’s very cold here in Boston right now. We’re surrounded by mounds of snow, with more coming next week. If that gives you a frowny face, may I suggest making this plate of carby goodness to help warm you up?
Instagram/TikTok is flooded with this genius wrap hack. I’m not sure who started it. It’s so simple: if your tortilla was a clock, start at the center and slice down to 6 o’clock. Put stuff in the four quadrants. Flip the bottom left-hand flap up, then fold two more times clockwise. Whatever you put into…
This is inspired and adapted from Omnivore’s Cookbook Mapo Tofu recipe. It’s so easy, so delicious and loaded with spice and umami funk.
I love this broth. It’s easy to make and full of clean and rich flavors. I’ve paired it here with jackfruit as a stand-in for crab and vermicelli noodles, but you can leave the noodles out or sub with ramen or rice and swap out the jackfruit with seared tofu cubes or mushrooms.
A bowl of rich broth, kissed with warm spices, loaded with buttery+caramelized onions and topped with ramen noodles and seared seitan … perfect cold weather food! This recipe is modified and veganized from Bon Appétit’s French Onion Beef Noodle Soup recipe, and the seitan recipe method is adapted from Isa Chandra Moskowitz’s basic seitan recipe…
Since it doesn’t really feel like the holidays are coming, we’re not doing traditionally holiday-ish food on Friday. I tested out these sushi rolls and, they are, ::chef’s kiss:: perfectly perfect for us this Christmas. I’ll also be busy making this Mongolian “Beef“, Firecracker Cauliflower and these sweet potato tempura rolls at some point this…
Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…