Full of Plants Blog

Learn how to make soy-free tofu from fava beans! Made with just two ingredients – fava beans and nigari – it curdles just like traditional tofu! It has a firm, sliceable texture similar to soy tofu, making it perfect for frying, baking, or marinating.

This vegan egg salad is creamy, savory, and packed with that classic eggy flavor. Firm tofu gives it the perfect texture, while a secret ingredient adds a subtle sweetness, golden color, and helps thicken the creamy mayo-based sauce. It’s ready in just minutes and makes the perfect filling for sandwiches, toasts, and wraps! A reader recently told me about the best egg salad she’d ever had in Kyoto, at a vegan chain called Mercy Vegan Factory. Naturally, I had to look into it.

Combine the sugar and lemon zest. Add the sugar and finely chopped lemon zest to a bowl. Using your hands, rub the lemon zest with the sugar. This step releases the essential oils from the zest, resulting in a more intense lemon flavor. Mix the other ingredients. Transfer the sugar, lemon zest, lemon juice, cornstarch, turmeric, kala namak, and plant-based cream to a saucepan. Whisk until the cornstarch is dissolved. Heat until thickened. Heat the mixture over medium heat, whisking constantly.

These Marry Me lentils might just become your new favorite cozy dinner. Green lentils simmer in a Tuscan-inspired sauce infused with garlic, sun-dried tomatoes, and plenty of dried herbs, then get finished with a splash of cream for a rich, creamy consistency! Savory, seriously comforting, and ready in about 40 minutes.

Garlicky, buttery, and ready in just 25 minutes, this vegan lemon pasta comes together with just a handful of simple ingredients. Fresh lemon juice and zest create a light, silky sauce that coats every strand of spaghetti without relying on cream. Some of our favorite pasta recipes are also the simplest, and this lemon pasta has been on repeat in our home all summer long. It’s easy to see why. First, it’s on the table in about 25 mins, making it perfect for busy weeknights.

Five minutes. Five ingredients. That’s all you need to make this savory, cheesy, and salty vegan parmesan cheese! Sprinkle it over pasta, pizza, soups, roasted vegetables, or green salads! I’ve shared quite a few vegan cheeses in the past, from aged camembert to blue cheese (with real veins!) and smoked vegan cheese, but sometimes you don’t want to wait weeks for your cheeses to mature. Sometimes you just need a quick cheesy fix.

Tired of store-bought almond milk that tastes watery and artificial? This homemade almond milk is creamy, rich, and incredibly easy to make with just 4 wholesome ingredients. It’s naturally sweetened with dates, perfectly smooth, and has a fresh, natural almond flavor. Use it in lattes, oatmeal, baked goods, and so much more! I’ve been making this almond milk for over 10 years, and I can’t believe that I’ve never shared the recipe.

Preheat the oven to 355 °F (180°C) and line an 8-inch (20 cm) square pan with parchment paper. Quick tip: I like to lightly grease the pan with butter first. This helps the parchment paper stick to the pan. Mix the sugar and lemon zest. Add the sugar and lemon zest to a small bowl. Using your hands, rub the lemon zest with the sugar for about 20 seconds. Mix the dry ingredients. Add the flour, lemon sugar, and salt to a stand mixer or large mixing bowl fitted with the paddle attachment.

Soak the pearls. To a medium-sized saucepan, add the plant-based milk and tapioca pearls. Split the vanilla bean in half lengthwise and scrape out the seeds using a knife. Add the seeds to the saucepan and give it a quick stir. Let the pearls soak for 25-30 minutes. Add the remaining ingredients. Pour in the plant-based cream. Add the sugar, vanilla extract, and salt. Cook the pudding. Bring to a boil over medium heat, then reduce to a simmer and cook uncovered for 8-10 minutes, stirring constantly.

Shred the vegan chicken. Start by shredding the vegan chicken into very thin strips, no thicker than 1/2-inch (1.3 cm) and about 2.5 inches (6.3 cm) long. Make the marinade. Add the soy sauce, maple syrup, toasted sesame oil, chopped garlic, grated ginger, and five spice to a small bowl. Whisk until well combined. Marinate the chicken. Add the chicken strips to a freezer bag or large baking dish. Pour in the marinade and toss to coat.