Best Vegan Tuna Salad

The classic tuna salad is enhanced by the flavor and satisfaction of this vegan version. It is made with tofu, which is high in protein, and is flavored with traditional tuna salad ingredients like celery, red onion, and dill pickles. The salad gains brightness and tanginess from the addition of lemon juice and Dijon mustard, and a hint of seafood flavor is imparted by the kelp powder. Ideal on top of greens or as a sandwich or wrap.

Ingredients:

• 1 block extra-firm tofu, pressed and drained
• 1/4 cup vegan mayonnaise
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped dill pickle
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kelp powder for fishy flavor, optional
• Salt and pepper to taste
• Sliced bread or lettuce leaves, for serving

Instructions:

Crumble the pressed tofu into tiny flakes in a mixing bowl

Toss in the red onion, celery, pickle with dill, lemon juice, Dijon mustard, vegan mayonnaise, and kelp powder if using

Blend thoroughly until all components are uniformly blended

To taste, add salt and pepper for seasoning

To allow the flavors to mingle, chill the vegan tuna salad in the fridge for at least half an hour

Serve with lettuce leaves or slices of bread to make wraps or sandwiches

Vegan Cauliflower Cheese

This is a comforting vegan take on the classic cauliflower cheese dish. It has soft cauliflower florets covered in a creamy cheese sauce and breadcrumbs on top.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup breadcrumbs
• Fresh parsley, for garnish optional

Instructions:

Preheat your oven to 375F 190C

Steam the cauliflower florets until tender, about 5-7 minutes

Drain and set aside

In a saucepan, whisk together almond milk, nutritional yeast, cornstarch, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper

Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes

Place the steamed cauliflower in a baking dish and pour the cheese sauce over it, ensuring all florets are coated

In a small bowl, mix breadcrumbs with a dash of olive oil until coated

Sprinkle the breadcrumb mixture over the cauliflower

Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly

Garnish with fresh parsley if desired before serving

Vegan Lentil Curry

This vegan lentil curry is a hearty and flavorful dish that's perfect for anyone starting a vegan diet. It's packed with plant-based protein and rich spices, making it both nutritious and satisfying. Plus, it's easy to make and budget-friendly!

Ingredients:

• 1 cup dry lentils
• 2 cups vegetable broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 1 can 14 oz coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Rinse lentils under cold water and drain

In a large pot, heat olive oil over medium heat

Add diced onion and minced garlic

Saut until onions are translucent

Add lentils, vegetable broth, diced tomatoes with juices, coconut milk, curry powder, cumin, turmeric, salt, and pepper to the pot

Stir to combine

Bring mixture to a boil, then reduce heat to low

Cover and simmer for 25-30 minutes, or until lentils are tender and curry has thickened

Taste and adjust seasoning if needed

Serve hot over rice or with naan bread

Enjoy your vegan lentil curry!