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Pear Salad with Lemon Tahini Dressing
While working on another UVK recipe, I was snacking on a D’anjou pear. I dipped it into some lemon tahini dressing meant for the other recipe, and found it to be incredibly tasty. So here we are. This vegan pear salad recipe makes a satisfying lunch or a simple side salad. It’s just so vibrantly…
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Vegan Potato Zucchini Pancakes
Inspired by Slovak zemiakové placky (which translates in English to “potato pancakes”), this is a recipe for baked vegan potato zucchini pancakes. It preserves some traditional elements (potatoes, garlic, etc), but does take some departures (vegan sour cream, etc). I also prepare them by baking them, instead of frying them. A bit traditional, a bit…
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Vegan Soy Curl Paprikash
This is yet another revision of this vegan chicken paprikash recipe. Now, it is gluten free and eliminates the prepackaged vegan sour cream. There’s also a richer, creamier vegan paprikash sauce made with silken tofu, raw cashews, lemon juice and more. This is still the kind of meal that you want to serve over egg-less…
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French Onion Wild Mushroom Soup
This is based on the vegan french onion soup recipe I came up with in high school, but it’s taken up a notch with some wild mushrooms. Over the years, I have used different dried wild mushroom blends to make this soup. Basically, I buy the blend I can find in my chain grocery store.…
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Sweet Potato Chickpea Stew
Puchero is a peasant stew from Spain, but is prepared in a number of countries in Central and South America, and in the Phillippines. The word “puchero” translates to “stew pot” in English. Many times, the broth is made from meat or cured bones. Depending on the country preparing it, there are variations in some of…
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Carrot Fennel Soup
This vegan carrot fennel soup recipe is spicy in a warming way from the ras el hanout, bright from the lemon juice, savory from the fennel bulb, and a bit sweet from the carrots. All in all, it uses few ingredients, cooks up fast, and is very easy to make. And best of all, it…
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Mandarin Orange Salad
One very cold and snowy evening in Colorado, I was looking through my pantry asking myself the age old question, “What can I make for dinner tonight?” Sometimes, it’s good to be stuck in a snowstorm. It’s like your very own episode of Chopped. I ended up recruiting some stray items from the…
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Shiitake Mushroom Soup
Whenever I feel the slightest bit of illness coming on, this is my go-to recipe for tomato-based vegan shiitake mushroom soup. Considered a medicinal mushroom, shiitakes boost immunity, are a powerful antioxidant, and offer a fair amount of vitamin B and D. There is nothing like a spicy bowl of shiitake mushroom soup to clear…
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Savory Turnovers with Swiss Chard, Potatoes and Chickpeas
Blitva is a traditional Croatian side dish that stars Swiss chard, potatoes and a lot of garlic. Inspired by this dish, I created a savory vegan puff pastry turnover recipe with potatoes, Swiss chard, garlic and chickpeas. Whether you enjoy these savory turnovers as a snack or a meal, they are easy to execute, absolutely…
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Vegan Cream of Kohlrabi Soup
Popular in Vietnam, notable in some Slavic fare, and beloved by German-speaking nations, kolhrabi is a delicious turnip-esque vegetable that tastes a bit like broccoli. Inspired by this tasty member of genus Brassica, I put together this vegan cream of kohlrabi soup recipe with potatoes, carrots, celery and plant based milk. Dried marjoram, garlic and…
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Vegan Mushroom Sauerkraut Pierogi
Because it’s been a few years since this vegan mushroom sauerkraut pierogi recipe went out, it felt like a good time to revisit it. And basically, I did very little to the actual vegan pierogi recipe, but included a few tips to make it easier to make. With almost 3-4 hours of prep time, it’s…
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Apple Celeriac Salad
This is an easy recipe for vegan celeriac salad with apples, fennel bulb and hazelnuts. It’s crunchy and refreshing. And tastes awesome as a side to any meal. Before being peeled, celeriac, also known as celery root, may not be much of a looker. But once outer layer is removed, it’s crisp texture and subtle…
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Slow Cooker Seitan Goulash
Originating in Hungary, but beloved throughout Central Europe and beyond, goulash is a stew of meat, vegetables and paprika. Inspired by the classic dish, this delicious slow cooker vegan (or vegetarian) seitan goulash recipe is loaded with potatoes, carrots, red peppers and more. It has a savory broth with sweet Hungarian paprika, smoked paprika and…
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White Beans and Sauerkraut
This vegan white beans and sauerkraut recipe is absolutely delicious. It’s a simple sauerkraut side dish, but it also can work as a main dish. To make it an entree, serve it over fried potatoes or mashed potatoes. Top it with some vegan sour cream to make it next level. This braised sauerkraut with beans…
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Golden Beet Soup
Slavic people love borscht, and thus, there’s so many ways to make it. Taking inspiration from the classic soup, this is one tasty, easy vegan golden beet soup recipe with fresh dill, leeks and potatoes. Why golden beets instead of red beets? Because golden beets are little less sweet than red beets. They’re mellower. And…
Vegan recipes: All in good taste
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