Converting Regular Recipes Into Vegan Recipes

Reader Contribution by Lindsey Bugbee
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Photo by Barron Fujimoto

When I eat at home, I like to cook vegan. However, I have seen a couple of tempting non-vegan recipes on the Internet recently: chicken-cauliflower salad and wheat berry pudding. After a bit of brainstorming, I realized that I could easily modify both recipes to be meat- and dairy-free by substituting tofu for chicken and coconut milk for dairy milk. I then found two vegan recipes: crusty white bread and avocado-corn salsa, that looked like they would pair well with my hybrid vegan dishes. Of course, if I was going to properly execute the veganization feat, I needed testers.

Hernán, a Peruvian who lives up to his culture’s love of meat — no beef heart or guinea pig is safe with him around — and says “vegan” like it’s a curse word. Marina, a spicy Brazilian who also embraces her native culture’s carnivorous cuisine. Colter, an Arizona alum who so missed a particular Tucson hamburger that he had a friend ship it to him … and ate it upon its room-temperature arrival two days later (don’t try this at home). Jennifer, a fellow Mother Earth News staffer, gardener and healthy foods enthusiast. Baker, my 16-year-old, fast-food-addicted brother who is visiting for the week and, he reports, living in a vegan nightmare.

Experience Making Vegan White Bread

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