Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
When you think of comfort food, you probably think of gooey mac and cheese, fried chicken or meat-stuffed pasta.  Lauren Toyota is a vegan YouTube sensation that has set out to prove that your favourite indulgent comfort foods can also be vegan. (Yes, really!)
Don’t believe us? Maybe Lauren’s new cookbook will convince you. Vegan Comfort Classics: 101 Recipes to Feed Your Face is full of saucy, sweet, sassy and deep-fried (!) dishes that vegans and non-vegans will enjoy. See for yourself with the recipes below.

Tofu Bunny with Hollandaise

TofuBenny_624x351.jpg

WHAT YOU NEED:

For the Hollandaise Sauce
  • ½ cup sliced blanched almonds
  • ½ cup unsweetened nondairy milk
  • 2 tbsp nutritional yeast
  • ½ tsp mustard powder
  • ½ tsp sea salt
  • ½ tsp ground white pepper
  • ½ tsp ground turmeric
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp vegetable oil
For the Benny
  • 1 (16 oz. /450 g) brick medium-firm tofu
  • ¼ tsp smoked paprika
  • ¼ tsp sea salt
  • ¼ tsp ground pepper
  • 1 tbsp vegetable oil
For the toppings
  • 10 cups packed baby spinach or stemmed and chopped kale
  • Sea salt and ground pepper
  • 2 vine tomatoes, sliced
  • The Hollandaise Sauce
  • 4 English muffins split in half
  • 4 tbsp vegan butter
  • Small handful of chives for garnish
  • 1⁄4 tsp ground cayenne pepper for garnish

WHAT YOU DO:

  1. Drain tofu and pat dry of excess moisture with tea towel or paper towel.
  2. Slice the tofu into quarters and slice each quarter in half lengthwise.
  3. Season the tofu on all sides with the paprika, salt, and pepper.
  4. Coat the bottom of a large cast-iron skillet or nonstick pan with a thin layer of vegetable oil and place over medium-high heat.
  5. Place tofu pieces in the pan and fry for about 3 minutes. Flip fry for another 3 minutes. Turn pieces until golden.
  6. Remove and set aside tofu. Cover to keep warm.
  7. Lower to medium heat and sauté the spinach with a pinch each of salt and pepper until wilted.
  8. Remove the greens and fry up tomato slices for 1 minute each side.
  9. Toast and butter English muffins.
  10. Finish with each muffin topped with greens, a tomato slice, a piece of tofu, and warm hollandaise. Garnish with the chives and a sprinkle of ground cayenne pepper.

Philly Cheesetake


PhillyCheesesteak_624x351.jpg

WHAT YOU NEED:

  • 2 cups thinly sliced onions (about 2 onions)
  • 2 cups thinly sliced green bell peppers (about 2 peppers)
  • 2 tbsp vegetable oil
  • 1⁄2 Saved by Seitan loaf, thinly sliced or shaved
  • 2 tbsp vegan Worcestershire
  • 2 tbsp water
  • Sea salt and ground pepper
  • 6 hoagie-style buns
  • 6 tbsp vegan butter
  • The Nacho Cheese, warmed

WHAT YOU DO:

  1. In a large cast-iron skillet or frying pan over medium heat, sauté the onions and bell peppers with the vegetable oil for 10 to 12 minutes until soft and cooked through. Add the sliced seitan and brown for 3 to 4 minutes.
  2. Combine the Worcestershire and water together in a small bowl. Pour over the vegetables and seitan and toss to coat everything in the sauce. Continue cooking for 3 minutes. Add salt and pepper to taste.
  3. Meanwhile, cut the hoagie buns in half. Toast and butter the buns. Spread the warm cheese on the inside of both halves of each bun. Top with a generous portion of the seitan mixture. Drizzle with more cheese and serve immediately.

Fettuccine Alfredo


Fettucine_624x351.jpg

WHAT YOU NEED:

  • 1 pound fettuccine
  • 11⁄2 cups raw cashews, soaked in hot water for 20 minutes
  • 1 cup water
  • 1 tsp apple cider vinegar
  • 1 tbsp freshly squeezed lemon juice, plus 1 to 2 teaspoons (optional)
  • 1 cup finely chopped onion (about 1 onion)
  • 2 tbsp olive oil
  • 2 large Portobello mushrooms, thinly sliced
  • 4 cups thinly sliced cremini mushrooms (about 10 ounces)
  • 4 garlic cloves, minced
  • 1⁄2 to 1 teaspoon sea salt, plus more for seasoning
  • 1⁄2 tsp ground pepper, plus more for seasoning
  • 1⁄2 cup dry white wine or low-sodium vegetable stock
  • 2 tbsp finely chopped fresh basil
  • 1 tsp dried parsley
  • 4 cups packed baby spinach
  • 1 cup low-sodium vegetable stock
  • 1⁄4 cup The Parm

WHAT YOU DO:

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, but do not rinse.
  2. Drain and rinse the cashews and add to a high-powered blender along with the water, vinegar, and 1 tablespoon lemon juice. Blend until very smooth.
  3. In a large pan over medium heat, sauté the onion in the olive oil for 2 minutes until just softened.
  4. Add the mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in the garlic, salt, and pepper and cook for 3 to 4 minutes.
  5. Once mushrooms have shrunk and released most of their moisture, add the white wine.
  6. Add the 1 to 2 teaspoons lemon juice if using stock in place of the wine.
  7. Simmer for 7 minutes until most of the liquid has reduced.
  8. Reduce heat to medium-low, stir in the basil and parsley, and cook for another minute.
  9. Stir in the cashew cream and spinach, and slowly stir in the stock. Cook for about 4 minutes until the spinach is wilted and soft but still bright green.
  10. Add the pasta to the pan and toss to combine everything well. Cook for 3 minutes.
  11. Serve immediately and add The Parm on top and ground pepper and salt to taste. If reheating leftovers, heat in a pan and add small amounts of vegetable stock while tossing the pasta to thin out

Lemon Meringue Pie Tarts


LemonMeringue_624x351.jpg

WHAT YOU NEED:

For the Aqua Faba Meringue
  • 1⁄2 cup liquid from 1 can chickpeas or navy or white kidney beans
  • 1⁄4 tsp vanilla extract
  • 1⁄4 tsp cream of tartar
  • 6 tbsp confectioners’ sugar
  • 1⁄4 tsp xanthan gum
  • For the pastry
  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1⁄2 tsp sea salt
  • 1 cup cold vegan butter, cubed
  • 1⁄2 cup ice-cold water
For the Lemon Curd Filling
  • 3⁄4 cup granulated sugar
  • 1 tbsp tapioca flour
  • 1 cup soft tofu
  • 1 tbsp grated lemon zest and 1⁄2 cup freshly squeezed lemon juice
  • 1⁄2 tsp vanilla extract
  • 1⁄8 tsp turmeric (optional, for color)

WHAT YOU DO:

  1. For the meringue, simmer the bean liquid for 5-6 minutes in a saucepan until reduced by half. Place in a glass bowl and refrigerate until completely chilled.
  2. For the pastry, combine the flour, sugar, and salt in a large bowl.
  3. Cut in the cubed butter with a pastry blender until a crumblike texture is formed with small pea-size pieces of butter throughout.
  4. Create a well in the center of the mixture and pour in cold water.
  5. Fold the pastry together a few times with a spatula until just mixed but still crumbly. Do not overmix!
  6. Portion half of the pastry on a large piece of plastic wrap. Lift the sides of the plastic over the pastry to bring it together and gently form a ball. Finish wrapping the plastic and gently flatten into a thick disk. Do the same with the other half.
  7. Refrigerate the pastry for at least 15 minutes before rolling out. You can also leave it up to 24 hours in the fridge, but it may need to sit at room temperature for 5 minutes to soften slightly before rolling out.
  8. Preheat the oven to 425°F when ready to roll out the crust. Have ready 2 muffin pans or 18 mini foil tart pans. If you don’t have 2 muffin pans then bake the crusts in 2 batches, but refrigerate the extra dough and only roll and cut out rounds once the first batch is complete.
  9. Flour the work surface, your hands, and a rolling pin and roll out one portion of the pastry to 1⁄8 to 3⁄16 inch thick, stopping every couple of rolls to make sure the pastry isn’t sticking. Gently lift the pastry and lightly flour underneath as you go.
  10. Using a 4-inch round cutter, cut out as many circles as you can. Gently press the excess dough together and roll out again to cut out more circles.
  11. Place each circle into a muffin cup or tart pan and gently press into the bottom and sides. Pierce the pastry with a fork. Freeze for 15 minutes.
  12. Bake for 18 to 20 minutes until golden brown and flaky.
  13. Remove from the oven and place on a wire rack to cool.