Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Omnivores, what are your favorite vegan dishes?


Recommended Posts

I'm helping to prepare food for a party, and several of the guests are vegan, and, because I grew up in a vegetarian household, and a lot of the food we ate would have been suitable for vegans, too, I've been asked to come up with several suitable dishes.

 

The thing is, I'd like to make some dishes that are really appealing, rather than just 'pretty decent for a vegan dish'. I can think of several possibilities, but I'd love to hear other omnivores' experiences of vegan dishes that they really enjoyed, things they'd make themselves/again, or look forward to eating if they knew it was going to be served to them.

 

Thanks!

M.

Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Link to post
Share on other sites

Right now my favorite is a tomato fennel soup.

Love roasted cauliflower steaks.

I do a vegan pad thai that I just add sautéed shrimp or chicken to for Johnnybird.

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Link to post
Share on other sites

I was going to say to pull some corn off the stalk, shuck it. toss it hot water for a short amount of time and have vegan perfection... then I realized I couldn't roll it  in butter. Then I thought about the Thai cucumber salad I like to have when I make Thai food... and realized it contains fish sauce. Even a nice tomato sandwich isn't the same without mayo. So I suppose I don't actually have a favorite vegan dish. Maybe hope the lawn needs to be mowed that day and send 'em out to graze? :P :D

  • Haha 4

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

Shredded Brussels sprouts with farro. Toast the farro in olive oil, add water, cook, spread on a plate to cool. Shred sprouts coarsely; saute in hot skillet. Mix with farro. Season to taste with balsamic vinegar and a tiny bit of honey, salt and pepper.

 

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to post
Share on other sites
5 hours ago, Tri2Cook said:

I was going to say to pull some corn off the stalk, shuck it. toss it hot water for a short amount of time and have vegan perfection... then I realized I couldn't roll it  in butter. Then I thought about the Thai cucumber salad I like to have when I make Thai food... and realized it contains fish sauce. Even a nice tomato sandwich isn't the same without mayo. So I suppose I don't actually have a favorite vegan dish. Maybe hope the lawn needs to be mowed that day and send 'em out to graze? :P :D

Can't do much about the butter with the corn BUT...

there are things you can use besides fish sauce and there are vegan mayos.......

  • Like 1

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Link to post
Share on other sites
2 hours ago, suzilightning said:

Can't do much about the butter with the corn BUT...

there are things you can use besides fish sauce and there are vegan mayos.......


I'm sure there are. And honestly, I'm glad there are. People should have choices no matter how they choose or are required to eat. My comment was mostly meant to be funny, with maybe a touch of taking a shot across the vegan bow in the mix. Probably should have refrained. 

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
24 minutes ago, Chimayo Joe said:

 

Honey isn't vegan.  I know, it seems extreme, but some vegans are sticklers.


Are yeasts and other living microorganisms used in breads and fermented foods vegan? Not instigating anything here, genuinely curious.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
30 minutes ago, Chimayo Joe said:

 

Honey isn't vegan.  I know, it seems extreme, but some vegans are sticklers.

 

You know, I've read that some vegans are OK with honey, and some are not. I suspect one could use agave nectar, if one eschewed honey.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to post
Share on other sites
22 minutes ago, Tri2Cook said:


Are yeasts and other living microorganisms used in breads and fermented foods vegan? Not instigating anything here, genuinely curious.

 

I'm not sure where vegans draw the line.

 

Yeast and bacteria are okay.  

 

Are there any protozoan foods?  If there are, I think vegans would probably rule them out, but it seems like that would be a strange distinction to make.

Link to post
Share on other sites
4 hours ago, Tri2Cook said:


I'm sure there are. And honestly, I'm glad there are. People should have choices no matter how they choose or are required to eat. My comment was mostly meant to be funny, with maybe a touch of taking a shot across the vegan bow in the mix. Probably should have refrained. 

Nah.......

how do we learn if we don't share info..........

and I DID laugh when I read it.
 

 

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Link to post
Share on other sites
6 hours ago, Tri2Cook said:


I'm sure there are. And honestly, I'm glad there are. People should have choices no matter how they choose or are required to eat. My comment was mostly meant to be funny, with maybe a touch of taking a shot across the vegan bow in the mix. Probably should have refrained. 

I am refraining.  Although if anyone wants to make fun of my omnivore eating, I will laugh with you. 

 

How about roasted potatoes?  Topped with multitudes of herbs?  Grilled or broiled portobello mushroom caps filled with roasted cherry tomatoes?

  • Like 1
Link to post
Share on other sites

These are all kind of oddball, but they're ones that I crave.  They're not necessarily vegan, but I think they could be adapted pretty easily.   

 

Mushroom barley soup - I love the seared mushrooms

http://www.bemindfulbehuman.com/index.php/warm-winter-soups-week-2016-mushroom-barley-soup/

 

Butternut squash turnover (the blogger adapted it to filo) - need a vegan pastry and a sub for the saltiness of the parmesan - little turnovers could be fun.

http://www.slowtrav.com/blog/marta/archives/006420.html

 

Beets with lime butter - though this may be because of the butter....I've never tried it with oil.

http://melissacooksgourmet.blogspot.com/2008/09/beets-with-lime-butter-mashed-potatoes.html 

 

And I really like the Cooks Illustrated black bean, tomato, corn salad (that's more of a summer thing, though). 

http://www.geniuskitchen.com/recipe/fresh-corn-black-beans-and-tomato-salad-387887

  • Like 1
Link to post
Share on other sites

Cashew cheese is the vegan standard and it lends itself to lots of uses.  It might be a substitute for either butter or mayo though there are good coconut-based spreads for corn.  It would go well on cauliflower as well.

Edited by DocDougherty (log)
  • Like 1
Link to post
Share on other sites
  • Similar Content

    • By liuzhou
      Yesterday, an old friend sent me a picture of her family dinner, which she prepared. She was never much of a cook, so I was a bit surprised. It's the first I've seen her cook in 25 years. Here is the spread.
       

       
      I immediately zoomed in on one dish - the okra.
       

       
      For the first 20-odd years I lived in China, I never saw okra - no one knew what it was. I managed to find its Chinese name ( 秋葵 - qiū kuí) in a scientific dictionary, but that didn't help. I just got the same blank looks.
       
      Then about 3 years ago, it started to creep into a few supermarkets. At first, they stocked the biggest pods they could find - stringy and inedible - but they worked it out eventually. Now okra is everywhere.

      I cook okra often, but have never seen it served in China before (had it down the road in Vietnam, though) and there are zero recipes in any of my Chinese language cookbooks. So, I did the sensible thing and asked my friend how she prepared it. Here is her method.
       
      1. First bring a pan of water to the boil. Add the washed okra and boil for two minutes. Drain.

      2. Top and tail the pods. Her technique for that is interesting.
       

      3. Finely mince garlic, ginger, red chilli and green onion in equal quantities. Heat oil and pour over the prepared garlic mix. Add a little soy sauce.
       

      4. Place garlic mix over the okra and serve.
       
       
      When I heard step one, I thought she was merely blanching the vegetable, but she assures me that is all the cooking it gets or needs, but she did say she doesn't like it too soft.

      Also, I should have mentioned that she is from Hunan province so the red chilli is inevitable.
       
      Anyway, I plan to make this tomorrow. I'm not convinced, but we'll see.
       
      to be continued
       
       
    • By missdipsy
      Two of my family members are pescetarian, one of whom is my picky daughter who only likes a few types of fish cooked in very specific ways so to all intents and purposes is mostly vegetarian. Many Chinese soup recipes involve meat or fish, or at least meat broth, so I'd love to find a few more recipes that would suit my whole family (I also don't eat much pork as it doesn't always agree with me, and a lot of soups involve pork so this is also for my benefit!). Vegetarian would be best, or pescetarian soups that are not obviously seafood based (I could get away with sneaking a small amount of dried shrimp in, for instance, but not much more than that!).
       
      Any kind of soup will do, although I'd particularly like some simple recipes that could be served alongside a multi-dish meal. But I'm always interested in new recipes so any good soup recipes would be welcome!
       
      Any suggestions?
    • By Druckenbrodt
      So, our flights have been booked for next Sunday, we're servicing our loyal bikes, the panier bags are coming out of the cupboard and we're checking the tent still has all its poles.
      Our plan is 10 days of cycling, through the Pelopponnese and Crete, far from the madding crowds, through mountain meadows and forests full of bee hives, with regular visits to pristine hidden beaches. That's the plan.
      Of course, to make our holiday perfect, some feasting would go down well. I had thought that this would be impossible for my boyfriend, given he's vegetarian (no fish either), since I assumed the options will only be grilled meat, grilled fish, or Greek salad. But having had a look at some of these posts, it seems like there are quite a few really delicious (and popular?) dishes that don't involve meat or fish, but do include delicious things like spinach, fava beans, chick peas etc.
      So, I'd like to compile a list of Great Greek Dishes that vegetarians can eat, the sort of simple everyday stuff that we might be able to get in a small village taverna. To kick start the list I'm nominating:
      Briam - I had this about 10 years ago on the island of Amorgos and it was mindblowingly delicious. Potatoes, courgettes, tomatoes and maybe onions and lots of olive oil? All cooked together extremely slowly. I've tried recreating this but never succeeded. It's something I still have fond memories of!
      Any general advice or additions to the list would be most gratefully appreciated!
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Vietnamese Pickled Eggplant
       
      These use tiny white eggplants that are nearly impossible to get here.  I tried to grow them without success (this time).  I did not have these so used unripe cherry tomatoes.
       
      Ingredients
      2 lb eggplant (tiny white SE Asian types) or green cherry tomatoes.
      1/4 cup salt
      1 TBL galangal root
      1 TBL ginger root
      12 green chilies - thai peppers or serranos
      6 cloves garlic
      1/2 cup onion finely chopped
      2 cup Granulated sugar
      2 cup water
      1/4 cup fish sauce
       
      1. Rinse off eggplant and pierce with a knife - or cut in half if larger than 3/4 inch in diameter.
       
      2. Put eggplant into jar and add salt - and water to top of jar.  Cover with plastic lid and cover loosely.  Let ferment for 7 days.
       
      3. Take out eggplant and drain.  Rinse with water.  Put into jars again.
       
      4. Chop ginger, galangal, chiles, onion, and garlic.
       
      5. Boil water and sugar, add spices and onion, and heat for 5 minutes.  Add fish sauce.
       
      6. Pour over eggplants making sure the spices and onion get all around (might have to take out some eggplant and return).
       
      7. Cover with plastic lid, and refrigerate.
       
      8. Ready in several days.  Will last a very long time in the refrigerator.
       
      Notes:  Good alongside other SE Asian dishes, or even alone with rice.  The green tomatoes are not the same texture as the eggplants, but are quite good.  The eggplants are very crispy.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...