Look for it in gourmet stores or online. You’ll find yourself using it in pasta, on pizza…anywhere you need a little oomph. If you can’t find it, use roasted garlic paste. Serve the Panisse with zesty citrus aioli for a fantastic party appetizer!

What You’ll Need to Make Chickpea Fries

Chickpea fries are easy to make and many of the ingredients you’ll already have on hand, like everyday olive oil, vegetable stock, garlic, black pepper, plant milk, vegetable oil, and sea salt. Maybe… you even have an onion leftover from taco night. The only ingredient you may need to find at the grocery store is chickpea flour.

• Olive oil
• Onion
• Black garlic
• Vegetable stock
• Plant milk
• Sea salt
• Black pepper
• Chickpea flour
• Vegetable oil
• Coarse sea salt, for garnish

Where Can I Buy Chickpea Flour?

Chickpea flour made from dried chickpeas is available at most grocery stores, however, it may be under a different name such as garbanzo flour, gram flour, and besan. Bob’s Red Mill sells chickpea flour and is also available online and on Amazon.

Are Chickpea Fries Vegan?

This chickpea fries recipe is 100 percent vegan, but many others may contain dairy or eggs to bind together the dry and wet ingredients. The citrus aioli is made with dairy-free mayonnaise that tastes just like the real thing, it may even surprise you that it’s vegan!

Prep Time: 10 minutes
Cook Time: (plus 20 minutes cooling time)

Vegan Chickpea Panisse With Citrus Aioli

Makes 8-10 pieces

Ingredients

Panisse

• 2 Tbsp everyday olive oil
• 1/4 cup diced onion
• 1 Tbsp mashed black garlic
• 3 cups vegetable stock
• 1 cup unsweetened plant milk
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 1/4 cups chickpea flour
• Peanut oil or vegetable oil, for frying
• Coarse sea salt, for garnish

Citrus Aioli:

• 1/3 cup plant-based mayonnaise
• 1 tbsp minced green onion
• 1/4 cup orange juice
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp chopped fresh rosemary, optional

Instructions

1. For the Panisse: Coat a 9-inch square baking dish with olive oil and line with parchment paper. Heat 1 tablespoon oil in a small saucepan over medium-high heat. Add the onion, cut the heat to medium, and sauté until golden, about 2 minutes. Whisk in the black garlic, then the stock and milk. Continue to cook, whisking, until the garlic is evenly distributed.
2. Bring the mixture to a simmer and whisk in the salt and pepper. Gradually whisk in the chickpea flour until it’s fully incorporated with no lumps. Use a wooden spoon to continue stirring, and cook until the mixture thickens and bubbles, 5 to 8 minutes. It should be somewhat thick but still pourable. If it gets too stiff to stir, whisk in a little more milk or stock.
3. Quickly pour the mixture into the pan, spreading it evenly to the edges and smoothing the top. Let stand until set, at least 20 minutes. Or cool, cover, and refrigerate for up to 2 days.
   For the aioli: Mix everything together in a small bowl. The consistency will thin out a bit as it sits, which is fine. It should be more like a creamy dipping sauce and less like a stiff mayonnaise. Keep chilled until ready to use.
4. When ready to serve, invert the pan of Panisse onto a cutting board, remove the parchment, and cut the square into fingers the size of large French fries, about 3 inches long and 3/4 inch wide.
5. Heat the oil in a large cast-iron pan over medium-high heat. Add the Panisse without crowding and cook until lightly browned all over, 3 to 4 minutes per side. Remove to paper towels and immediately sprinkle with flake salt. Continue cooking the Panisse with fresh oil as needed.
6. Stack the Panisse on a plate. Serve with the aioli for dipping.

Note:
Instead of making finger-shaped Panisse, use a cookie cutter to cut out rounds or other shapes. Top the fried rounds with the aioli (and herbs or minced vegetables if you like) and serve as canapés.

The post New Year’s Eve Recipe: Vegan Chickpea Fries (Panisse) With Citrus Aioli appeared first on The Beet.

This sandwich has spicy, sweet, salty, savory, herby, crispy, crunchy, and fresh … so much going on! I absolutely love this combo, so I load up a lot of filling on these sandwiches. If you want, you could make smaller ones with more buns.

Prep Time: 15 minutes
Cook Time: 30 minutes

Hoisin BBQ Pulled “Duck” Shroom Sandwiches

Serves 2-4

Ingredients

• 6 King oyster mushrooms
• 1 1/2 tsp granulated garlic
• 1/2 tsp Chinese five-spice powder
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 1/2 Tbsp toasted sesame oil
• 1 Tbsp soy sauce
• Cooking oil
• 1 tsp agave syrup
• 1 large clove of garlic
• 1 1/2 tsp minced fresh ginger
• 1/2 cup (120 ml) Wicked Kitchen Sticky Teriyaki Sauce
• 1/2 seedless English cucumber
• 2 cayenne-type chiles
• 1 green onion
• 3 Tbsp chopped fresh mint
• 2 Tbsp vegan butter
• -4 large firm-ish sandwich buns, split

Instructions

1. Heat your oven to 400ºF (200ºC) with the convection fan on if you have it.
2. To shred the shrooms, run a fork along the stem of the mushroom a few times to score
   the outside. Then hold it over a bowl and shred into biggish pieces by hand. The score marks really just help to guide the pulls. Shred up the caps too.
3. Add the garlic, five-spice, salt, pepper, sesame oil, and soy sauce to the bowl. Toss
   everything together with your hands until it’s all good and coated.
4. Heat up a large cast-iron pan over medium-high heat. Swirl in a little cooking oil, then
   add the shrooms and get ‘em into a somewhat even layer. Let ‘em cook a few minutes.
   You want them to brown pretty good on the bottom. Drizzle on the agave when the
   shrooms start to soften up and brown.
5. Meanwhile, mince up the garlic and ginger together. Julienne the cucumber into thin
   strips about 3 inches (7.5 cm) long. I use a mandoline but a knife and steady hand works
   too. Chop 1 of the chiles, the green onion, and the mint. Put the cucumber strips in a
   bowl and add about half the garlic-ginger mix. Add the chiles, green onion, and mint too, along with the remaining 1 1/2 tsp sesame oil and pinch of black pepper. Hold off on salt: it’ll just draw moisture out of the cukes and make the sandwich soggy. Mix that all together, then pop it in the fridge to keep it cool.
6. Stir the mushrooms so they caramelize all over; some bits will be dark brown, some
   lighter brown. When they’re good and brown, add the rest of the ginger-garlic mix and
   the Wicked Kitchen Sticky Teriyaki Sauce. Stir it in good as it sizzles and bubbles. Then
   transfer the pan to the oven and cook for 10 to 15 minutes to crisp it up a bit.
7. Transfer the cooked mushrooms to a bowl.
8. Put the shroom pan back over medium heat and add the vegan butter. When it’s
   melted, toast the buns in the pan, swishing them around to soak up all the flavor bits in
   the pan. I like to put a lid on to help steam the buns a bit to soften them up.
9. Load the crispy “duck” shrooms on the bottom buns then top with the cucumber salad.
   Chomp down on those bad boys. You won’t be disappointed!

Note: If you can’t find Wicked Kitchen Sticky Teriyaki Sauce, use a 50-50 mix of hoisin sauce
and teriyaki sauce.

For more great recipes from our celebrity chefs, check out our Guest Chef Column. 

The post Watch: How to Make Hoisin BBQ Pulled “Duck” Mushroom Sandwiches appeared first on The Beet.

Prep time: 15 minutes

Cook time: 30 minutes

Vegan Crab Boil Pasta

Serves 4

Ingredients

• 12 ounces spaghetti or linguine
• 12 ounces red potatoes (about 4 medium)
• 2 ears fresh whole sweet corn
• Olive oil
• 2 plant-based sausages (about 8 oz/200 g total), such as Wicked Kitchen Chorizo
• Style Sausages or Field Roast Italian sausages
• 2 cloves garlic
• 1 small tomato
• 1 tsp Old Bay crab boil seasoning
• 1/4 cup vegan butter
• 1/4 cup grated vegan Parmesan, plus some for garnish
• Handful of fresh basil leaves

Instructions

1. Add the pasta to salted boiling water, give it a stir, and put a lid on the pot to return the water to a boil.
2. Cut the potatoes into bite-sized chunks. After 2 minutes of boiling the pasta, add the potatoes to the pasta water. Return to a boil again. Shuck the corn, then after 2 minutes of boiling the potatoes, add the naked ears of corn to the pot. Return to a boil again, and boil until the pasta and potatoes are tender. Total boiling time should be about 12 minutes.
3. Remove the sausage from the casing, then slice it on an angle or crumble it into irregular chunks. Here’s a quick hack to crumble it: halve the links lengthwise, then use a biscuit/pastry cutter to cut/mash the sausages into irregular crumbled sausage pieces.
4. Heat a wok or big deep pan over medium high heat. The pan needs to be big enough to hold the cooked pasta and should have a handle. Swirl in some olive oil, then add the sausage and cook until browned a bit, about 5 minutes. Mince the garlic, add it to the pan, and cook 1 minute. Chop the tomato and add it to the pan.
5. When the pasta is almost tender, use tongs to transfer the corn to a cutting board. Cut the kernels off the cobs and set aside.
6. Drain the pasta and potatoes, saving 3 cups of pasta water. Add the drained pasta and potatoes to the sausage pan along with the Old Bay seasoning, vegan butter, and 1 cup pasta water. Simmer the pasta in the pan, stirring like mad to marry the pasta and sauce together. Shake, flip, stir, toss…do whatever it takes to create a creamy sauce that coats the pasta. Add another 1-2 cups water as necessary to keep the pan from going dry. Near the end, add the corn kernels and season everything with salt and pepper. Chop the basil, then remove the pasta from the heat and stir in the basil and vegan Parmesan.
7. Divide among plates and garnish with more Parmesan and basil.

For more great recipes from our celebrity chefs, check out our Guest Chef Column. 

The post Love Crab? Try This Vegan Crab Boil Pasta from Chefs Derek & Chad Sarno appeared first on The Beet.

Prep time: 20 minutes
Cook time: 30 minutes

Tomato Phyllo Pizza

Serves 4

Ingredients

• 4 heirloom tomatoes
• 1 tsp flaky sea salt
• 1 small shallot
• 1 clove garlic
• 1 lemon
• 1 cup vegan ricotta cheese, such as Kite Hill
• 1/2 cup vegan cream cheese, such as Kite Hill or Follow Your Heart
• 2 Tbsp nutritional yeast
• Salt and pepper to taste
• 3 Tbsp olive oil or melted vegan butter, plus some for drizzling
• 5 sheets of frozen vegan phyllo pastry
• Fresh thyme sprigs
• A handful of fresh arugula

Instructions

1. Preheat the oven to 350ºF (180ºC).
2. Core and slice the tomatoes, and place them on a towel-lined baking tray. Sprinkle them with flaky salt and let sit for 15 minutes. Then flip them. That helps drain some water from the tomatoes so the crust stays crisp.
3. Meanwhile, thinly slice the shallot and garlic and place them in a mixing bowl. Zest the lemon and squeeze the juice (through your fingers to catch any seeds), adding those to the bowl. Stir in the ricotta, cream cheese, and nutritional yeast, along with little salt and pepper to taste. If the mix is too thick to spread, stir in a little water to thin it out.
4. Line a sheet pan with parchment paper and brush it with oil or vegan butter.
5. Take a full sheet of phyllo and lightly brush with oil or butter. Then fold it over itself so the oiled sides are facing together. Oil the surface and fold the phyllo again. Oil the top side, then transfer the folded-up sheet to one side of the prepared pan.
6. Repeat with another sheet of phyllo, placing it over the first folded-up sheet. Repeat that process with 2 more sheets of phyllo, laying them on top of each other next to the ones already in the pan. This is your pizza base. Oil the last sheet of phyllo, then tear it into strips and roll and ruffle them up, placing them around the edge of the crust in the pan to create a little rim.
7. Spread the ricotta across the phyllo crust sheet, then layer the tomatoes on top, and drizzle with a little oil. Add a little fresh thyme, salt, and black pepper.
8. Bake for 30 minutes. The tomatoes should be slightly wilted and the crust slightly golden and crisp.
9. Toss the arugula with a little olive oil, lemon juice, salt, and pepper, then scatter it over the top. Slice the pizza into squares, plate it up, and enjoy.

Nutritionals 

Calories 505 | Total Fat 26.1g | Saturated Fat 8.6g | Cholesterol 0mg | Sodium 2126mg | Total Carbohydrate 58.9g | Dietary Fiber 6.2g | Total Sugars 8.5g | Protein 12.4g | Vitamin D 0mcg | Calcium 39mg | Iron 2mg | Potassium 618mg |

For more great recipes from our celebrity chefs, check out our Guest Chef Column. 

The post Vegan Ricotta and Tomato Phyllo Pizza from Chefs Derek and Chad Sarno appeared first on The Beet.

Here, we use puff pastry to make a super simple tart with seasoned crumbled tofu, vegan cheese, spinach, and tomatoes. This dish is high in protein and great for brunch with friends. The secret ingredient? A pinch of Indian black salt (also known as kala namak). This salt is high in sulfur and really pumps up the eggy taste of the tart. If you can’t find it, just use regular salt.

The “All-Day Breakfast” Vegan Tart is created by Derek and Chad Saro, founders of Wicked Kitchen and Wicked Healthy Food.

Prep Time:15 minutes
Cook Time: 20 minutes

All-Day Vegan Breakfast Tart

Serves 6-8 

Ingredients

• 2 blocks (14 oz each) of extra-firm tofu
• 1/2 tsp kala namak (Indian black salt)
• 1/2 tsp granulated garlic
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• Salt
• 4 Tbsp Wicked Kitchen Bac-No-Naise Vegan Mayo or other bacon-flavored vegan mayo
• 2 Tbsp Wicked Kitchen Smokey BBQ Nooch Seasoning
• 3/4 cup shredded vegan cheddar-style cheese
• Vegetable oil
• 1 bag (about 5 oz) of baby spinach
• 1 sheet (about 8 oz) vegan puff pastry, thawed
• 10 cherry tomatoes
• A few squirts of your favorite BBQ sauce

Instructions

1. Preheat the oven to 400ºF.
2. Drain the tofu, then squeeze it gently over the sink to remove some excess moisture. Try not to press too hard or it will break. Wrap the squeeze blocks in paper towels to remove a little more moisture. Then coarsely crumble the tofu into a mixing bowl.
3. Add the black salt, garlic, turmeric, pepper, mayo, nooch seasoning, and cheese to the bowl. Season with a little salt, then mix everything together.
4. Heat a medium skillet over medium heat and swirl in 1 Tbsp vegetable oil. Add the spinach and cook just until wilted, a minute or so. Transfer it to the bowl and mix in. The tofu should break up into smaller bits as you mix. You want it the size of scrambled egg curds.
5. Unroll the thawed puff pastry in its parchment paper on a work surface. Brush some vegetable oil around the perimeter of the pastry, about 1” wide. Season with a little salt and pepper, then fold all the sides in over the oil to create a rim about 1” wide. Crimp the rim with a fork. That makes it look nice and keeps it from puffing up too much. Use the fork to poke holes all through the pastry to keep it from puffing.
6. Spoon the filling onto the pastry then spread it all the way to the rim, pressing it gently to make an even layer. Dot the top with the cherry tomatoes, pressing them in gently. If you have vine-ripened tomatoes, leave the little green tops on. They look great!
7. Pick up opposite ends of the parchment to transfer the tart and parchment to a quarter sheet pan (about 10 x 12” rectangle pan). Bake until the pastry is puffed and lightly browned around the edges, 20 to 25 minutes.
8. You can serve this tart hot or let it cool and serve it at room temperature. We like to cut into 6-8 squares. Transfer the squares to plates and squirt with a little BBQ sauce.

Notes:

• If you can’t find bacon-flavored vegan mayo, use 4 Tbsp plain vegan mayo + 1/2 tsp smoked paprika, 1/2 tsp maple syrup, and 1/4 tsp ground black pepper.
• If you can’t find Wicked Kitchen Smokey BBQ Nooch Seasoning, use 1 1/2 Tbsp nutritional yeast + 1 1/2 tsp BBQ rub of your choice.
• Garnish with some fresh thyme sprigs to go all out!

Nutritionals 

Calories 216 | Total Fat 13.5g | Saturated Fat 5.5g | Cholesterol 6mg | Sodium 436mg | Total Carbohydrate 19.8g | Dietary Fiber 3.9g | Total Sugars 6g | Protein 5.8g | Vitamin D 0mcg | Calcium 138mg | Iron 2mg | Potassium 772mg |

For more great recipes from our celebrity chefs, check out our Guest Chef Column. 

The post All-Day Vegan Breakfast Tart from Chefs Derek & Chad Sarno appeared first on The Beet.

To get ahead of things, prep the dough in advance and keep it frozen for up to a month. That’s part of what makes it the perfect holiday recipe, thanks to the genius of our good friend Richard Makin (aka SchoolNight Vegan) who developed this one exclusively for Wicked.

The Chocolate Hazelnut Shortbread Swirls are created by Derek and Chad Saro, founders of Wicked Kitchen and Wicked Healthy Food.

Prep Time: 40 mins (plus 1 hour chilling)

Cook Time: 20 mins

Total Time: 1 hour (plus 1 hour chilling)

Chocolate Hazelnut Shortbread Swirls

Makes about 24 cookies

Ingredients

For the Vanilla Shortbread

• 1 2/3 cups (200 g) all-purpose flour
• 4 Tbsp superfine sugar
• 1/2 cup (120 g) solid vegan butter 
• 1/2 tsp vanilla extract
• 3-5 Tbsp ice cold water

For the Chocolate Shortbread

• 1 2/3 cups (200 g) all-purpose flour
• 2/3 cup (60 g) cocoa powder
• 4 Tbsp light brown sugar
• 1/2 cup (120 g) solid vegan butter
• 5-7 Tbsp ice cold water
• 1 Tbsp plant milk

For the Hazelnut Crunch

• 2/3 cup (80 g) peeled hazelnuts
• 2 Tbsp granulated sugar
• 2 Tbsp plant milk

Instructions

1. For the Vanilla Shortbread: Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (about 3 tablespoons).
2. Remove the dough and place on a large sheet of cling film and pat into a rough rectangle. Wrap tightly and place in the fridge for at least an hour.
3. For the Chocolate Shortbread: Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (about 5 tablespoons here).
4. Remove the dough and place on a large sheet of plastic wrap and pat into a rough rectangle. Wrap tightly and place in the fridge for at least an hour.
5. For the Hazelnut Crunch: Place the hazelnuts and sugar in a food processor and run on medium speed until the hazelnuts are all chopped into chunky pieces. (The milk is for later.)
6. To Assemble: Remove the shortbread from the fridge and unwrap, leaving the pastry on the unfolded sheet of plastic wrap. Lightly dust the surface with flour and roll out with a rolling pin to around a 8 x 12 inch (20 x 30 cm) rectangle. Once rolled out, use a clean pastry brush to remove any excess flour from the surface of the vanilla dough.
7. Unwrap the chocolate dough and repeat the same process – rolling it out on top of the plastic wrap until it’s a 8 x 12 inch (20 x 30 cm) rectangle. Remove any excess flour on the surface. Then brush the top with a tablespoon of plant milk. Carefully lift the vanilla dough by picking up the plastic wrap beneath it. Flip it over onto the chocolate dough.
8. Without removing the top layer of plastic wrap, roll over the two doughs with a rolling pin to seal them together. Remove the top layer of plastic wrap and use a sharp knife or pizza cutter to slice the dough into a neat rectangle.
9. Use the bottom layer of plastic wrap to help you roll the dough into a tight spiral. You want to roll the dough from the long (12 inch/30 cm) edge, not the (8 inch/20 cm) one. Place in the fridge to chill for at least an hour.
10. Once chilled, remove from the fridge and unwrap the long spiraled cylinder of dough. Brush the outside of the dough with plant milk and roll it in the hazelnut crunch. Place the dough back on the plastic wrap and wrap tightly. At this stage, you can either slice the dough into 1/4 inch (1/2 cm) coins and bake, or you can freeze the well wrapped dough for up to a month. Be sure to defrost the dough in the refrigerator overnight before slicing and baking.
11. When you’re ready to bake, preheat the oven to 320ºF (160ºC) with convection or 350ºF without convection. Arrange the shortbread coins on a sheet tray lined with parchment paper and bake for 18 to 20 minutes.
12. Place the shortbreads on a cooling rack and allow to cool fully before serving.

Nutritionals 

Calories 173 | Total Fat 9.9g | Saturated Fat 3.4g | Sodium 98mg | Total Carbohydrates 19.2g | Dietary Fiber 1.4g | Total Sugars 4.2g | Protein 2.6g | Calcium 9mg | Iron 1mg | Potassium 98mg |

The post Chocolate Hazelnut Shortbread Swirls appeared first on The Beet.

The Korean-Style Fried Rice With Radish Kimchi & Cabbage is created by Derek and Chad Saro, founders of Wicked Kitchen and Wicked Healthy Food.

Prep Time: 10 minutes
Cook Time: 5 minutes

Korean Style Fried Rice With Radish Kimchi And Cabbage

Serves 2

Ingredients

• 1 tsp canola oil or other neutral cooking oil
• 1/2 head of cabbage, diced
• 1 clove garlic, karate-chopped
• 1/2 16-oz jar cubed radish kimchi
• 1 tsp toasted sesame oil
• 1 red jalapeno, sliced
• 1 1/2 cups leftover brown rice
• Cilantro sprigs
• Salt and pepper
• 1 lime, quartered for squeezing

Instructions

1. Heat a large skillet over medium heat. When hot, add the oil and diced cabbage and let cook until the edges char a bit.
2. Stir in the garlic and let the cabbage ends continue to char, but keep things moving so the garlic doesn’t burn. Dump in the kimchi, sesame oil, jalapeno, and leftover rice.
3. Wait for a second, then stir.
4. Once the rice is warmed through, remove it from the heat and transfer it to plates or bowls.
5. Top with cilantro, season with salt and pepper, and a squeeze of lime, and it’s good to go.

Nutritionals 

Calories 676 | Total Fat 8.7g | Saturated Fat 1.3g | Cholesterol 0mg | Sodium 2579mg | Total Carbohydrate 131.4g | Dietary Fiber 10.5g | Total Sugars 6.5g | Protein 13.4g | Calcium 134mg | Iron 4mg | Potassium 741mg |

The post Korean-Style Fried Rice With Radish Kimchi & Cabbage by Wicked Kitchen appeared first on The Beet.

This recipe is perfect. It starts with fluffy, crispy vegan waffles that you lovingly drape with glossy, sweet strawberry compote. To go all out for your sweetheart, use a heart-shaped waffle iron. Either way, they’ll appreciate you serving them a satisfying, nourishing plant-based meal. Especially in bed. Or for dessert. Or both…

The Vegan Waffles & Strawberry Compote is created by Derek and Chad Saro, founders of Wicked Kitchen and Wicked Healthy Food.
Prep time: 10 minutes
Cook time: 20 minutes

Vegan Waffles with Strawberry Compote

Makes 2 big waffles

Servings: 4

Ingredients

Strawberry Compote:

• 1 1/4 cups frozen strawberries
• 2 Tbsp sugar
• 1 Tbsp lemon juice
• 1/3 cup frozen blueberries
• 1 Tbsp cornstarch
• 2 Tbsp cold water

Waffles:

• 1 1/2 cups soy milk or other plant milk
• 1 tsp lemon juice
• 1 cup all-purpose flour
• 1/2 cup whole-grain flour
• 3 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of sea salt
• 3 Tbsp sunflower oil or other vegetable oil
• 1 tsp vanilla extract
• Vegan butter, for serving

Instructions

For the Strawberry Compote:

1. Cook the strawberries, sugar, and lemon juice in a small saucepan over medium-low heat until the fruit is thawed and the sugar dissolves, 2 to 3 minutes, stirring occasionally. Continue to simmer until the strawberries are almost falling apart, about 5 minutes. Then stir in the blueberries and cut the heat to low.
2. Mix the cornstarch and water in a small cup, then stir the mixture to the compote. Stir constantly until the compote thickens, 1 to 2 minutes. If you want it thicker, repeat with more cornstarch and water. Keep in mind, the compote will firm up a little as it cools.
3. Remove from the heat and keep warm. You can also make the compote 1 to 2 days ahead, chill it in the fridge, and re-warm it before serving.

For the Waffles:

1. In a measuring cup, stir together the oat milk and lemon juice. Let sit a few minutes until it thickens up.
2. Whisk together the flour, sugar, baking powder, cinnamon, and salt in a medium bowl. Stir the oil and vanilla into the thickened soy milk, then pour the wet mixture into the dry ingredients. Stir until all the flour is wet to form your waffle batter.
3. Preheat waffle iron and brush or spray with oil to prevent sticking.
4. Pour about half of the batter into the waffle iron, depending on the size of your iron.
5. Spread it gently, close the lid, and cook until steam stops rising from the iron, 3 to 4 minutes. Remove and repeat with the remaining batter.
6. Serve hot with vegan butter and the strawberry compote.

Nutritionals

Calories 386 | Total Fat 15.4g | Saturated Fat 1.2g | Sodium 52mg | Total Carbohydrate 53.7g | Dietary Fiber 6.6g | Total Sugars 22.3g | Protein 9.5g | Calcium 157mg | Iron 3mg | Potassium 447mg |

The post Vegan Waffles & Strawberry Compote, Perfect for Valentine’s Day appeared first on The Beet.

Feel free to add your favorite extras: Some people love pickles or capers in egg salad, some like crunchy celery, and just about everyone likes a teaspoon or two of curry powder. Have fun with it!

The Vegan Egg Salad is created by Derek and Chad Saro, founders of Wicked Kitchen and Wicked Healthy Food.

Prep time: 15 minutes

Eggless Egg Salad Pitas

Serves 2 to 4

Ingredients

• 1/2 cup Wicked Kitchen Garlic Vegan Mayo with Caramelized Onion (or other vegan mayo)
• 4 green onions, finely sliced
• 2 tsp Dijon mustard
• 1 tsp turmeric
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 package (14 ounces) firm or extra-firm tofu, drained and patted dry
• 3 tablespoons chopped fresh dill
• 2 large pitas, split
• Handful tender crunchy greens, like baby lettuces, watercress or microgreens
• Thinly sliced radishes

Instructions

1. Whisk the mayo, green onions, mustard, turmeric, salt, and pepper together in a large bowl.
2. Cut the tofu into 1/2-inch (1.25-cm) cubes and add to the bowl. Toss to combine, then use a spoon in a chopping motion to break up some chunks until the mixture looks like conventional egg salad. Mix in the dill.
3. You can refrigerate the mixture for up to 3 days. To serve, open up a pita half and line the bottom with greens and a few radish slices, then spoon the tofu salad into the pitas.

The post Vegan Egg Salad from Derek and Chad Sarno in The Wicked Kitchen appeared first on The Beet.

Prep time: 30 minutes

Cook time: 40 minutes

Vegan Shiitake Carbonara

Serves 4-6

Ingredients

Shiitake Bac’n:

• 8 oz shiitake mushrooms
• 1 cup low-sodium soy sauce
• 2 Tbsp olive oil
• 1 tsp granulated garlic
• 3/4 tsp smoked paprika
• 1/4 tsp fresh ground black pepper

Pasta and Sauce:

• 5 Tbsp plant-based butter
• 1 medium onion
• 4 garlic cloves
• 1/2 cup all-purpose flour
• 3/4 cup white wine
• 3 cups unsweetened plant-based milk
• 1 Tbsp white miso paste
• 1/2 tsp smoked paprika
• 1/2 tsp granulated garlic
• 1 lb spaghetti
• 8 oz frozen peas
• 1 Tbsp drained capers
• Chopped fresh parsley

Instructions

1. For the shiitake bac’n, preheat the oven to 400ºF. Remove the shiitake stems (save them for another use) then slice the caps thin. Place the caps in a medium bowl and add the soy sauce, oil, garlic, paprika, and pepper. Mix well. Set aside to marinate for at least 15 minutes (overnight is even better).
2. Remove from marinade and spread shrooms in a single layer on a parchment-lined baking sheet. Bake until crisp and brown but not burnt, turning halfway through cooking, 25-30 minutes total. Set aside to cool on the sheet.
3. For the pasta and sauce, bring a large pot of water to a boil. Dice the onion and mince the garlic. Heat the plant-based butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook until soft, about 4 minutes. Stir in the flour, cook a minute, then gradually pour in the wine, whisking until smooth (called a roux). Whisk in the milk, miso, smoked paprika, and garlic, then simmer for 5 minutes. Remove from the heat, pour into in a blender and blitz until smooth, or use an immersion blender right in the saucepan. Transfer to a clean saucepan and keep warm over low heat, stirring now and then.
4. Meanwhile, cook the spaghetti in the salted boiling water until tender yet chewy, 10 to 12 minutes, adding the peas for the last 3 minutes. Drain the spaghetti and peas then return to the pot. Pour in the sauce, capers, and reserved shiitake bacon. Mix well, then serve right away sprinkled with chopped parsley. 

Options: To go all out, shave some fresh truffles on the pasta. Or drizzle on some truffle oil.

Nutritionals

Calories 736 | Total Fat 14.8g | Saturated Fat 2g | Cholesterol 83mg | Sodium 4496mg | Total Carbohydrates 120.6g | Dietary Fiber 7.2g | Total Sugars 24.8g | Protein 27.5g | Vitamin D 1mcg | Calcium 315mg | Iron 7mg | Potassium 554g |

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