{"id":3408,"date":"2022-04-03T05:11:27","date_gmt":"2022-04-03T05:11:27","guid":{"rendered":"http:\/\/127.0.0.1\/wordpress116\/blog\/2022\/04\/03\/3-flavor-packed-recipes-you-will-not-feel-are-vegan\/"},"modified":"2022-04-03T05:11:27","modified_gmt":"2022-04-03T05:11:27","slug":"3-flavor-packed-recipes-you-will-not-feel-are-vegan","status":"publish","type":"post","link":"https:\/\/www.greenfuturemedia.com\/?p=3408","title":{"rendered":"3 Flavor-Packed Recipes You will not Feel are Vegan"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/greenfuturemedia.com\/wp-content\/uploads\/2022\/04\/20220403051125-29.jpg\" \/><\/p>\n<p><strong>Content creator Todd Anderson shared his favorite vegan recipes around &#8211; they&#039;ll convert even your most die-hard meat-eating friends.<\/strong> <\/p>\n<p>Recently, we caught up with Todd Anderson &#8211; the mastermind behind Instagram account Turnip Vegan &#8211; to chat about his meat-free journey, what inspired his passion for article marketing (also, he co-owns San Diego&#039;s Spoiled Vegans Cafe), and also the connections between Black background and plant-based eating.<\/p>\n<p>Afterward, he filled us in on his go-to vegan recipes, plus they didn&#039;t disappoint. So, as Anderson would say &#8220;check the vibes&#8221; &#8211; listed here are all the details.<\/p>\n<p>1.<br \/>Vegan Bulgogi-Style Crumbles Made with Walnuts &#038; Cauliflower<\/p>\n<p>This savory blend of spices, protein-packed walnuts, and cauliflower is easy to create and guaranteed to become the perfect new favorite dinner recipe.<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li> 1\/2 cup cauliflower, chopped<\/li>\n<li>2 cups walnuts<\/li>\n<li> 1\/4 cup soy sauce or coconut aminos<\/li>\n<li> 1\/3 cup brown sugar<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>1 tbsp sesame oil<\/li>\n<li>1 tsp red chilli flakes (dried)<\/li>\n<li>1 cup of chopped onions<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>2 tbsp chopped ginger<\/li>\n<li> 1\/2 tsp ground black pepper<\/li>\n<li>1 tsp sesame seeds<\/li>\n<li>Green onions sliced thinly (for garnish)<\/li>\n<li>Jasmine rice<\/li>\n<\/ul>\n<p><\/p>\n<h3>Directions:<\/h3>\n<ol>\n<li>Add chopped cauliflower and walnuts to some food processor and blend before the mixture turns to crumbles. (Don&#039;t over blend.)<\/li>\n<li>Saut\u00e9 onions with essential olive oil until brown.<\/li>\n<li>Add garlic and walnut\/cauliflower crumbles. Cook for 4-5 minutes on medium heat.<\/li>\n<li>Add brown sugar, soy sauce, sesame oil, chopped ginger, dried red chili flakes, and ground pepper. Cook for 4-5 minutes.<\/li>\n<li>Serve with jasmine rice , chopped green onions, and sesame seeds. I made use of Everything However the Bagel seasoning from Trader Joe&#039;s.<\/li>\n<\/ol>\n<p>2.<br \/>Air-Fried Po&#039;boy using Oyster Mushrooms<\/p>\n<p>For all our sandwich-lovers out there, this meat-free po&#039;boy is ideal for lunch, dinner, and anytime the sandwich craving hits.<\/p>\n<h3>Mushroom Ingredients<\/h3>\n<ul>\n<li>Oyster or Maitake Mushrooms<\/li>\n<li>2 tbsp ground flaxseeds<\/li>\n<li>1 1\/2 cups water<\/li>\n<li> 1\/2 cup flour<\/li>\n<li> 1\/3 cup tapioca starch<\/li>\n<li>1 tsp creole seasoning<\/li>\n<li> 1\/2 tsp cayenne pepper<\/li>\n<li>1 tsp garlic powder<\/li>\n<\/ul>\n<p><\/p>\n<h3>Dry Batter<\/h3>\n<ul>\n<li> 1\/2 cup cornmeal<\/li>\n<li>2 tsp creole seasoning<\/li>\n<li>1 tsp garlic powder<\/li>\n<\/ul>\n<p><\/p>\n<h3>Buffalo Sauce<\/h3>\n<ul>\n<li> 1\/4 cup buffalo sauce<\/li>\n<li>1 cup vegan mayo<\/li>\n<li> 1\/2 tsp dill (Optional)<\/li>\n<\/ul>\n<p><\/p>\n<h3>Other ingredients<\/h3>\n<ul>\n<li>Pickles<\/li>\n<li>Baguette<\/li>\n<li>Vegan coleslaw<\/li>\n<\/ul>\n<p><\/p>\n<h3>Directions:<\/h3>\n<ol>\n<li>Prep mushrooms and set aside.<\/li>\n<li>Mix ground flaxseeds, flour, tapioca starch, creole seasoning, red pepper cayenne, garlic powder, and water to create your wet batter.<\/li>\n<li>Mix corn meal, garlic powder, and creole seasoning to produce your dry batter.<\/li>\n<li>Dip mushrooms into wet batter followed by the dry batter. (The wet batter is thick, however it holds up in the air fryer.)<\/li>\n<li>Air fry for 8 minutes at 370\u00b0. Spray with oil on sides.<\/li>\n<li>Mix Buffalo sauce, dill, and vegan mayo for your sauce.7.Serve on a baguette bun with vegan coleslaw, pickles, and buffalo sauce.<\/li>\n<\/ol>\n<p>3.<br \/>Protein-Packed, Plant-Based Burrito<\/p>\n<p>Burritos are the best &#8211; which one packs a plant-based punch.<\/p>\n<h3>Walnut Ground Ingredients<\/h3>\n<ul>\n<li>2 cups walnuts<\/li>\n<li> 1\/4 cup cooked lentils<\/li>\n<li>2 tbsp taco seasoning<\/li>\n<li> 1\/4 chopped onions<\/li>\n<li>2-4 dried tomatoes<\/li>\n<li>2 tbsp olive oil<\/li>\n<\/ul>\n<p><\/p>\n<h3>Other Ingredients<\/h3>\n<ul>\n<li>Burrito Shells<\/li>\n<li>Cannellini beans<\/li>\n<li>Brown rice<\/li>\n<li>Guacamole<\/li>\n<li>Buffalo a&#8221;ioli<\/li>\n<\/ul>\n<p><\/p>\n<h3>Directions:<\/h3>\n<ol>\n<li>Combine walnut ground ingredients in a mixer and blend until the mixture turns into crumbs. (Don&#039;t over blend.)<\/li>\n<li>Saut\u00e9 crumbles in a saucepan with essential olive oil until crisp.<\/li>\n<li>Lay burrito shell flat and layer with generous portions of cannellini, brown rice, walnut crumbles, and guacamole.<\/li>\n<li>Fold burrito-style and top with buffalo a&#8221;ioli.<\/li>\n<\/ol>\n<p><\/p>\n<p><em>Follow Todd Anderson on <\/em><em>Instagram<\/em><em> for all his latest recipes and plant-based <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Content creator Todd Anderson shared his favorite vegan recipes around &#8211; they&#039;ll convert even your most die-hard meat-eating friends. Recently, we caught up with Todd Anderson &#8211; the mastermind behind Instagram account Turnip Vegan &#8211; to chat about his meat-free journey, what inspired his passion for article marketing (also, he co-owns San Diego&#039;s Spoiled Vegans [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[38],"class_list":["post-3408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-green-foods","tag-green-foods"],"_links":{"self":[{"href":"https:\/\/www.greenfuturemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/3408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.greenfuturemedia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.greenfuturemedia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.greenfuturemedia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.greenfuturemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3408"}],"version-history":[{"count":0,"href":"https:\/\/www.greenfuturemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/3408\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.greenfuturemedia.com\/index.php?rest_route=\/wp\/v2\/media\/3407"}],"wp:attachment":[{"href":"https:\/\/www.greenfuturemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.greenfuturemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.greenfuturemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}