We spoke to eight artists—whether they were actors, musicians or podcasters—about their veganism and asked them to share a recipe of their own.
Tempeh Ruben Sandwiches
Photo by Mark Squires
One of my favorite vegan sandwiches ever! The tempeh reuben! This sandwich is vegan but packs about 40 grams of protein! Tempeh is a complete protein food that contains all the essential amino acids. It taste good too. It will please your taste buds and fill you up.
1 package of organic Tempeh
1/2 teaspoon of caraway seeds
4 large cloves of garlic, minced
1 teaspoon of organic agave nectar
2 teaspoons of organic tamari soy sauce
1/2 tea spoon of sea salt
2 teaspoons of lapsang Souchong smoked black tea in a tea filter (if already in tea bags, use 4 tea bags)
1 cup of vegetable broth
1/2 teaspoon of pepper
2 cups of water
Combine all ingredients except for tea in a small pan. Bring to a boil and turn off heat. Add the tea bags and let step for 10 minutes, discard the tea bags.
Take tempeh and cut into 4 square pieces—cut once length wise and once down the middle. Then stab tempeh with a fork 5-10 times to create small holes (this helps the marinade soak into the tempeh faster).
Put marinade and tempeh into a container with a tight lid, let sit for at least 4 hours, and no more than 24 hours in a refrigerator
1/8 a cup of organic veganaise (or other vegan mayonnaise)
1 clove of organic garlic, minced
1/2 a small organic shallot, minced
1 small organic pickle minced (about 1/4 cup minced)
1/4 teaspoon of pepper
1/2 teaspoon of organic pickle juice
1/2 a teaspoon of organic ketchup
Mix all ingredients together, set aside.
1 cup organic raw sauerkraut
4 pieces of good quality organic rye bread (Try getting it from a local bakery instead and buying it packaged at a store.)
1/2 cup of Daiya vegan cheese (I like the pepper jack.)
Vegan butter (Enough to butter the top and bottom of the sandwich before grilling.)
For this sandwich, you’re going to need a panini press!
1. Set up and turn on your panini press.
2. Remove tempeh from the marinade and place directly on the panini press, let cook until both sides are golden brown (about 5 minutes)
3. in a small pan sauté the sauerkraut just until its hot—do not over cook or you will lose a lot of the living enzymes.
4. Take your pieces of rye bread and butter one side of each piece, then lay down on the unbuttered side the vegan cheese, followed by the tempeh, and then the sauerkraut. Put the second piece of bread on top.
5. Place sandwich in the middle of the panini press and cook until both sides of the bread are golden brown and the cheese is melted.
6. Remove the sandwich from the panini press and add the special sauce. cut down the middle and serve while hot!
5. Jasmin Singer and Mariann Sullivan, co-founders of Our Hen House
Bean Pasta with Cashew Tomato Sauce (Gluten-Free)
Here at Our Hen House, we know that vegan food can range from wickedly decadent (think beer-battered fries, seitan picatta and coconut ice cream) to the ultimate in nutrient-dense (think kale smoothies, quinoa salad and carrot pulp cookies). While they can all be delicious, we try our best to keep it healthy (most of the time). So we were quickly wooed by the latest craze to hit our grocery store: bean pasta. Made from nothing more than beans and water, varieties include black bean spaghetti, soybean spaghetti, and mung bean fettuccine. They taste better than you think, we swear.
In between recording the Our Hen House podcast and producing our online magazine, we need to keep our energy and spirits up. This recipe—made with bean pasta (though you can easily substitute a different type of noodle), along with nut butter—packs a protein punch. But we’ve also managed to sneak some spinach into the sauce (you won’t be able to tell, promise!), giving you added vitamins and minerals.
This dish is delightfully dense, giving you a satisfyingly full feeling. It’s our go-to comfort food when we want something substantial but don’t have a lot of time to cook. Though it might sound weird, give it a chance. It’s creamy and healthy, proving that you can eat a whole-foods-based vegan diet without sacrificing taste. Best part? No animals were harmed in the making of this dinner.
7 oz. bean noodles (we used one package of Explore Asian Authentic Cuisine Organic Mung Bean Fettucine)
1 teaspoon oregano
1 clove garlic, chopped finely
1 cup of fresh spinach leaves (approx. 1/2 pound with stems or 6 oz. baby spinach) 6-oz. can tomato paste1 tablespoon agave (or sweetener of choice)
2 tablespoons cashew butter (or other nut butter)
2 tablespoons nutritional yeast
Salt to taste
*If you want this recipe to be gluten-free, be sure to purchase herbs, nutritional yeast and tomato paste that are certified GF.
1. Water-sauté oregano and garlic in 3 tablespoons water for about 5 minutes.
2. In a high-speed blender, blend spinach, tomato paste, and agave.
3. Add blended mixture to the water-sauté pan with seasoning.
4. Simmer for 10 minutes, stirring frequently. Add small amounts of water as needed if the sauce gets too thick.
5. While that is simmering, cook your noodles according to the package directions. Make enough for 2 large servings (we used the entire package of our Mung Bean Fettucine for the two of us, we have large appetites!) Drain and rinse the noodles and set aside.
After you’ve simmered the sauce for 10 minutes, add the nut butter and mix in thoroughly. Simmer for an additional 5 minutes.
In a large bowl, combine noodles with sauce, add yeast and mix thoroughly. Add salt to taste. Serve. Yields 2 large or 4 small servings.
6. Nellie McKay
Photo by Rick Gonzalez
Singer/songwriter Nellie McKay is currently starring in and wrote the music for the off-Broadway show Old Hats. She also wrote the forward to the 20th anniversary edition of the Sexual Politics of Meat by Carol J. Adams.
I got this recipe from my friend CJ. Vegan food is so healthy people seem to think it must be boring, but this recipe for vegan macaroni & cheese is delicious! I think it should qualify as junk food because it’s so tasty and easy to make. Plus you can add fresh vegetables for a primavera kick.
3-4 cups macaroni or pasta of your choice
4-6 oz vegan cream cheese
1 bag Daiya cheddar shreds
1/4 cup soy milk
1/4 cup fake butter
Salt and pepper to taste
Optional: fresh vegetables
1. Boil pasta.
2. Drain water and return pasta to pot.
3. Add in vegan cream cheese, let warm, and stir together gently until melted evenly.
4. Stir in Daiya cheddar shreds, 1/4 bag at a time to help maintain consistency.
5. Add fake butter and soy milk and vegetables if desired.
6. Mix/fold pasta for about 15 seconds and then cover with lid.
7. Let simmer for 5 minutes on stove (8-10 minutes for softer veggies).
8. Stir briefly, then serve.