Serves 6 | Pictured on following page and here | My long search for the perfect vegan “egg” salad is over. This tofu eggless salad tastes just like the original, only it’s fat-free and a whole lot healthier overall.
12 oz extra-firm tofu
1 tbsp low-sodium soy sauce
1 whole celery stalk, minced
11⁄4 tbsp nutritional yeast
11⁄2 tbsp Dijon mustard
2 tbsp dill relish
1⁄2 tsp ground turmeric
1⁄4 tsp mild yellow curry powder
1⁄4 tsp garlic powder (granulated)
1⁄4 tsp onion powder (granulated)
1⁄2 tsp black salt
2 tbsp Vegan Mayo
black pepper, to taste
Crumble tofu into a large mixing bowl.
Add remaining ingredients in order, then stir until well combined.
Let the mixture rest for a few minutes to allow the flavors to merge and to enhance the yellow coloring.
Stir again and taste, adjusting spices and black pepper as necessary.
Make Ahead 
This eggless salad only gets better with age. Store in an airtight container in the fridge. It should last a week before expiring.
CHEF’S NOTE: If using firm (rather than extra-firm) tofu, press the tofu for at least 20 minutes to extract excess water.
CHEF’S NOTE: Black salt is a pungent-smelling purplish rock salt and the secret ingredient for getting tofu to taste like eggs. You can find it at Indian grocery stores, spice shops, and online. Sea salt works in a pinch but black salt is preferable.
NUTRITIONAL INFORMATION (1 SANDWICH, WITHOUT BREAD) 
70 Calories, 0.7g Fat, 3.1g Carbohydrates, 0.8g Fiber, 1.2g Sugars, 5.6g Protein
Makes 3 | A po’boy (short for “poor boy”) is a popular fried-seafood sandwich from Louisiana. I’ve captured the seafood element here by using oyster mushrooms and seafood seasonings. This po’boy is just as flavorful as the traditional sandwich—only much healthier. Traditionally, po’boys are served on French baguettes, but any wholesome sandwich roll can be substituted.
2⁄3 c cornmeal
1⁄3 c nondairy milk
1 tbsp cornstarch
2 tsp Old Bay seasoning
1⁄2 tsp salt
1⁄4 tsp black pepper
dash of paprika
21 oyster mushrooms
lettuce
tomato
whole-wheat baguettes
CHEF’S NOTE: You’ll find oyster mushrooms seasonally at farmers markets, health food stores, and Asian grocery stores.
Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper and set aside.
Process cornmeal in a blender until it is fine with a flour-like consistency. Then whisk with spices in a bowl and set aside.
Whisk nondairy milk with cornstarch in a small bowl and set aside.
Place a clean bowl next to the cornmeal mixture and the bowl with the nondairy mixture above them both, making a triangle.
One at a time, dip mushrooms into the nondairy mixture, then put it in the clean bowl. Use a dry hand to sprinkle cornmeal mixture over the mushroom, coating it completely. (Periodically dump out the wet cornmeal mixture from the bowl.)
Place coated mushrooms on baking sheet and bake for 15 to 20 minutes, flipping after 10 minutes.
Make Ahead The mushrooms can be made in advance. Store in an airtight container in the fridge and warm gently in a toaster oven (preferred) or oven before assembling sandwiches.
NUTRITIONAL INFORMATION (SANDWICH, WITHOUT THE BUN) 146 Calories, 1.4g Fat, 28.9g Carbohydrates, 3.3g Fiber, 3.6g Sugars, 7g Protein
Makes 2 sandwiches | One of my husband’s all-time favorite pre-vegan foods was grilled cheese, so he’s been after me to make a vegan version. This sauce is ooey, gooey, and spreads thick, really capturing that grilled-cheese consistency. I love to dunk my Grilled Cheeze into a bowl of tomato soup or eat it alongside a garden salad.
1⁄3 c nutritional yeast
1⁄2 c nondairy milk
2 tbsp white whole-wheat flour
2 tbsp cornstarch
1 tbsp ketchup
2 tsp yellow mustard
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1⁄4 tsp dried dill
4 slices of toast
Whisk all ingredients, except toast, together in a saucepan and heat over high heat, stirring constantly until really thick. (It will get lumpy then thick.)
Smear “cheeze” on toast and serve.
CHEF’S NOTE: Gluten-free flour may be substituted for the whole-wheat flour.
NUTRITIONAL INFORMATION (WITHOUT BREAD) 185 Calories, 1.8g Fat, 31.3g Carbohydrates, 7.5g Fiber, 5.9g Sugars, 15.3g Protein
Makes 4 burgers | I developed these burgers in a hotel room: they’re quick, easy, and require very few ingredients. (In fact, except for the beans and a seasoning packet, I sourced all the ingredients from the complimentary “breakfast bar.”) I make these burgers any time I need a super-fast meal or I’m really low on ingredients.
1 15-oz can black beans, drained and rinsed
2 tbsp ketchup
1 tbsp yellow mustard
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1⁄3 c instant oats
Preheat oven to 400°F.
Grease a cookie sheet or line with parchment paper and set aside.
In a mixing bowl, mash black beans with a fork until mostly pureed but with some half beans and bean parts left.
Stir in condiments and spices until well combined, then mix in oats.
Divide into 4 equal portions and shape into thin patties.
Bake for 10 minutes, carefully flip over, and bake for another 5 minutes, or until crusty on the outside.
Slap onto a bun with extra condiments and eat!
NUTRITIONAL INFORMATION (1 BURGER) 109 Calories, 0.5g Fat, 17.6g Carbohydrates, 3g Fiber, 2.2g Sugars, 5g Protein
Makes 4 burgers | Pictured on previous page and here | These Indian-spiced bean burgers pack a lot of flavor into each patty. I really like them on a toasted bun, but they’re also great on their own with a side of greens for a hearty low-carb dinner.
1 15-oz can kidney beans, drained and rinsed
1⁄2 tsp garam masala
1⁄2 tsp chili powder
1⁄2 tsp cumin
1⁄2 tsp onion powder (granulated)
1⁄2 tsp garlic powder (granulated)
3 tbsp ketchup
1⁄3 c instant oats
Preheat oven to 375°F.
Grease a cookie sheet or line with parchment paper and set aside.
In a mixing bowl, mash beans with a fork until no whole beans are left but not so mashed that they’re pureed like refried beans.
Add spices, ketchup, and instant oats, stirring to combine.
Taste. If you want a more pronounced Indian flavoring, add another 1⁄4 teaspoon each of chili powder, garam masala, and cumin.
Divide mixture into 4 equal portions and roll into balls with clean hands. Flatten with your palms and place on your prepared baking sheet. Use your fingers to shape them into a patty.
Bake patties for 10 minutes, gently flip over, and bake for 8 more minutes. Spray the patties with oil spray to prevent drying, if necessary or desired. Flip a third time and bake for another 5 minutes if necessary, or until the burgers are firm.
Top with Masala Mayo and serve.
NUTRITIONAL INFORMATION (1 BURGER) 129 Calories, 0.9g Fat, 24.5g Carbohydrates, 6.6g Fiber, 4.8g Sugars, 6.8g Protein
Makes 6 burgers | I love a good black bean burger, but I find kidney beans lend themselves better to a true “burger” flavor and have a better consistency. Serve these burgers on a whole-wheat bun with all the fixin’s.
1⁄4 c quinoa
1⁄2 c water
1 15-oz can kidney beans, drained and rinsed
2 tbsp barbecue sauce
2 tbsp ketchup
2 tbsp low-sodium soy sauce
1 tbsp yellow mustard
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1 tbsp Italian seasoning
1⁄2 tsp paprika
1⁄3 c vital wheat gluten
In a small saucepan, combine quinoa with 1⁄2 cup of water, cover and bring to a boil.
Once boiling, reduce heat to low and continue to cook until fluffy and all water has evaporated, about 15 minutes.
Meanwhile, mash beans with a fork in a mixing bowl until the consistency of refried beans.
Add remaining ingredients in order, plus cooked quinoa, and stir to combine.
Preheat oven to 450°F and line a cookie sheet with parchment paper or use a greased cookie sheet.
Break mixture into 6 equal segments. Roll each into a ball, flatten it, and shape it into a patty using your hands.
Bake for 8 minutes, flip, and bake for 8 more minutes, then flip again for 5 minutes, but only if necessary. When the burgers are brown and crisp on the outside, they are done.
NUTRITIONAL INFORMATION (1 BURGER) 316 Calories, 2.1g Fat, 53.7g Carbohydrates, 11.6g Fiber, 4.6g Sugars, 22.4g Protein
Makes 4 burgers | Poor pinto beans: they’re always taking a backseat to black beans and chickpeas, at least in my house. Although I love pinto beans as Skillet Refried Beans, I had to believe they were more than a one-hit wonder, and they sure are! These flavorful burgers are just a little spicy and go perfectly on a bun with lettuce and tomato.
1 15-oz can pinto beans, drained and rinsed
2 tbsp Vegan Mayo
1 tbsp ketchup
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1⁄2 tsp ground cumin
1⁄2 tsp chili powder
1⁄4 to 1⁄2 tsp chipotle powder
1⁄3 c instant oats
Chipotle Mayo or salsa
Preheat oven to 375°F.
Grease a cookie sheet or line with parchment paper and set aside.
In a mixing bowl, mash beans with a fork really well, making sure no whole beans are left but some bean pieces remain.
Add all remaining ingredients and stir to combine.
Divide mixture into 4 equal portions and roll into balls with clean hands. Flatten with your palms and place on your prepared baking sheet. Use your fingers to shape them into a patty.
Bake for 10 minutes, gently flip over, and bake for 8 more minutes. Spray the patties with oil spray to prevent drying if necessary or desired. Flip a third time and bake for another 5 minutes if necessary, or until the burgers are firm.
Serve with Chipotle Mayo or salsa.
NUTRITIONAL INFORMATION (1 BURGER, WITHOUT CHIPOTLE MAYO) 126 Calories, 0.5g Fat, 24g Carbohydrates, 7.9g Fiber, 3.5g Sugars, 7.8g Protein
Makes 2 burgers | If you loved the Portobello Steaks in my first cookbook you’re in for a treat with their island cousins! These mushrooms are juicy, cooked with Caribbean seasonings, and make for one satisfying “burger.” A little guacamole or sliced avocado on top really makes the burgers to die for, but for a fat-free version, a slice of pineapple is a great stand-in.
1⁄4 c water
3 tbsp balsamic vinegar
1 tbsp teriyaki sauce
pinch dried thyme
1⁄4 tsp onion powder (granulated)
1⁄4 tsp garlic powder (granulated)
1⁄2 tsp ground ginger
1⁄8 tsp mild curry powder
1⁄4 tsp chili powder
1 tsp Dijon mustard
2 portobello mushrooms
2 whole-wheat buns
2 lettuce leaves (optional)
Combine all ingredients except portobellos, buns, and lettuce in a skillet, breaking up thyme between your fingers as you add it.
Bring mixture to a boil over high heat and add mushrooms.
Cook for 5 minutes, flip, and cook for 5 minutes more.
Continue to cook and flip until mushrooms reduce in size, turn deep brown, and are very tender (usually 10 to 15 minutes total; it’s better to overcook than undercook).
Add more water as necessary to prevent burning or sticking.
Drain off excess water and dab mushrooms lightly with a paper towel—you want the mushrooms mostly dry when they hit the bun.
Set the mushrooms bottom side up on the buns, placing guacamole, avocado, or pineapple in the cap.
NUTRITIONAL INFORMATION (1 BURGER) 39 Calories, 0.2g Fat, 5.7g Carbohydrates, 1.3g Fiber, 1.6g Sugars, 3.8g Protein
Makes 4 | Enchiladas blancas are one of the best-kept secrets of Mexican cuisine. Traditionally, enchiladas blancas refers to chicken enchiladas smothered in queso, instead of enchilada sauce.
2 tsp cornstarch
2 tbsp water
21⁄2 tbsp green chiles
1⁄2 c nondairy milk
1⁄4 c nutritional yeast
1 tsp yellow miso
juice of 2 lemon wedges
1⁄4 tsp chipotle powder
good dash of black pepper
1 15-oz can chickpeas, drained and rinsed
1 tsp cumin
1⁄2 c salsa verde
chili powder
4 tortillas
CHEF’S NOTE: Salsa verde is a green-colored, mild salsa made from tomatillos, with jalapeños, onions, lime, cilantro, and spices.
Whisk the cornstarch into the water and set aside.
Combine chiles, nondairy milk, nutritional yeast, miso, lemon juice, chipotle powder, and black pepper in a blender and whiz until really smooth. Transfer sauce to a small saucepan, add cornstarch slurry, and bring to almost boil over medium heat, stirring regularly.
Once it’s at a near-boil, reduce heat to low and continue stirring and cooking until it thickens a little.
Taste, adding more chipotle if desired (a little goes a long, long way). Set aside, away from heat.
Transfer chickpeas to the blender (don’t worry about rinsing it out first) and pulse a few times until the chickpeas are shredded but not pureed like refried beans.
Transfer to a mixing bowl and combine with cumin, salsa, and several dashes of chili powder. Stir to combine. Taste, adding a little more chili powder if desired.
Divide bean mixture among 4 tortillas, lining it in the center of each tortilla.
Roll up and place the crease side down, onto a microwave-safe plate.
Microwave for 20 to 30 seconds, until the enchiladas are just warm and the tortillas soft. Spoon already prepared white sauce over the top and serve.
NUTRITIONAL INFORMATION 137 Calories, 1.4g Fat, 25.6g Carbohydrates, 4.9g Fiber, 0g Sugars, 5.8g Protein *Does not include tortilla; check the nutrition label on your package.
Makes 4 | This is one of my favorite quick and easy meals. These tacos come together in a flash, making it perfect for weeknight meals.
1 c water
1 tbsp low-sodium soy sauce
1 tbsp nutritional yeast
1⁄2 tsp Vegan Worcestershire Sauce
1⁄4 tsp garlic powder (granulated)
1⁄4 tsp onion powder (granulated)
1 small onion, chopped
2 portobello mushrooms, chopped
Taco Sauce, (optional)
4 small corn tortillas
shredded lettuce
diced tomato
In a skillet, whisk water, low-sodium soy sauce, nutritional yeast, Worcestershire sauce, garlic powder, and onion powder together.
Bring to a boil over high heat.
Add onion and mushrooms and reduce heat to medium once boiling.
Continue to cook, stirring occasionally, until all liquid has evaporated.
Meanwhile, prepare Taco Sauce, if using.
Once mushrooms are cooked completely, spoon into tortillas and top with lettuce, tomato, and optional Taco Sauce.
CHEF’S NOTE: Vegemite or Marmite may be substituted for the vegan worcestershire sauce.
NUTRITIONAL INFORMATION (1 TACO, WITH TORTILLA) 163 Calories, 1.7g Fat, 31.2g Carbohydrates, 6g Fiber, 2.3g Sugars, 9.1g Protein
