The Wicked Good Vegan

This vegan lasagna makes use of a bunch of fresh summer ingredients. It takes a bit of prep, but all of the steps are easy and the end result is oh-so satisfying. Vegetarians beware—this lasagna will make you rethink the notion that you “can’t live without cheese.”

Tofu ricotta cheese is one of the laziest vegan throw-togethers ever, and you probably have all of the ingredients on hand. (Quick! Make it before that block of tofu in the fridge turns!) For something so easy, it adds awesomeness to many dishes, including stuffed shells, lasagna, and especially pizza.

What better use for your new crème fraîche skills than topping some indulgent squash and cheese quesadillas with a spicy, tangy, creamy sauce?

Vegan parmesan cheese! You can make up a bunch of this and keep it in a cupboard for numerous applications.

This dish is a breeze to throw together, and it will help to bring everyone around the table. The flavour is delicate, yet well rounded, and each bite is a pleasure.

This beautiful dish combines orange, green, and creamy yellow in a combination that both eyes and palates will love. It’s gluten-free, soy-free, vegan, and the perfect invite to a comfortable Sunday brunch. The vegan Gruyère cheese adds a tart bite to the dish and helps make the flavour a little more complex. Don’t be intimidated—it’s so easy to prep!

Gruyère is a hard, salty French cheese. Vegan Gruyère is a soft, salty vegan cheese sauce that substitutes pretty well in dishes in which Gruyère would be melted.

This take on vegan mac+cheese uses Daiya cheddar style shreds instead of a roux-based cheese sauce. The Daiya is creamier and a little more melty/stretchy, and the flavour is much more mild than my other mac+cheese.

Why is fried food so delicious? It’s horrible for you, and these are essentially deep-fried, wrapped cream cheese…BUT THEY’RE SO GOOD. I tried to create a more ‘authentic’ sweet and sour sauce, even though it’s only more authentic than American recreations. Real sweet and sour sauce, I’m sorry.

These lovely little nachos are a breeze to throw together. You can make the salsa and guacamole a day or so ahead of time so that the flavours can get all happy together. Spread some chips and sprinkle some beans and cheese, bake, top with condiments, and you’re eating!