Recipes that either are vegan or can easily be made vegan with simple substitutions.
These instant pot black beans are soft and fragrant, flavorful, and are one of my favorite recipes for beans for burritos or for a side dish. At around a dollar and fifty cents a pound, beans are one of the healthiest and cheapest foods to make.
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Mexican rice is one of the greatest sides that you find on your plate when you visit a Mexican restaurant. It has a beautiful rich orange color and a nice savory flavor from the garlic, onion, and tomatoes, and a subtle depth from the cumin. Chopped cilantro adds a nice herby flavor and a squeeze of fresh lime really takes it to the next level.
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This vegan fried chicken recipe is adapted from an allegedly leaked recipe from a certain fast-food company. Some fast food establishments have recently been testing out various plant-based meats, and I don’t know about you, but I’ll admit I’ve been a tad disappointed with a few of them — particularly in the fried chicken department. I think I can speak for some of us when I say that we were maybe hoping for a nice big juicy thigh piece, but all we got was a lousy nugget. To their credit, I appreciate that they’re adding more options. But, to cope with my disappointment, I’ve come up with this recipe instead. If you’ve ever missed crispy fried chicken from a certain fast food establishment as a vegetarian or vegan, this recipe will surely satisfy that craving.
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This vegan chicken recipe is a great vegan chicken substitute for use in any recipe calling for chicken, or even just sliced for cold-cut sandwiches. If you’ve ever had Tofurky deli slices, you’ll love this.
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These vegetarian tacos are seasoned with a vibrant blend of spices, then topped with avocado, shredded cabbage, and cilantro on a fire-roasted tortilla.
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This homemade taco seasoning is the perfect way to kick your tacos up a notch. It’s easy to make and tastes great!
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Spiced Palate 