3 Celebrity Chef Recipes to Help You Get Started on Veganuary
Veganuary: an annual challenge that started in 2014, inspiring folks to switch to a vegan diet for the month of January.
While veganism can seem like a scary undertaking for those who feel they are giving up their favorite flavors, there are fortunately tons of vegan recipes that are so full of flavor, even your non-vegan friends will love them! In this article, we have three amazing, 100% vegan recipes that simply cannot go wrong.
These recipes were developed by Chef George Duran, a masterfully trained chef of over 20 years who you may know from such TV shows as Food Network’s Ham on the Street or The Secret Life of, TLC’s The Ultimate Cake Off, or one of his many times hosting and contributing on Good Morning America.
A specialist in making gourmet meals that are easy to make and accessible to the everyday home cook, Chef George makes veganism delicious.
Herbed Roasted Brussels Sprouts
Ingredients:
- 3 cubes Dorot Gardens Frozen Basil
- 3 cubes Dorot Gardens Frozen Parsley
- 3 cubes Dorot Gardens Frozen Cilantro
- 3 cubes Dorot Gardens Frozen Garlic
- 2 tbsp extra virgin olive oil
- 1 lb. brussels sprouts, outer leaves removed, trimmed, and cut in half
- 2 medium carrots, peeled and finely chopped
- 1/2 medium onion, finely chopped
- Salt and pepper, to taste
Directions:
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Preheat oven to 425°F.
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Place all frozen Dorot Gardens cubes in a microwave-safe bowl and add 2 tbsp olive oil. Microwave for 1 minute.
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Place brussels sprouts in a medium bowl and add carrots and onions. Mix in microwaved herbs and garlic, season generously with salt and pepper, and place on a baking sheet.
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Roast for 30-45 minutes, just until it begins to brown. Remove from oven and season more to taste.
Serves 4-6.
Roasted Cauliflower with Turmeric Tahini Sauce
Ingredients:
- 1 head cauliflower, cut into pieces
- Olive oil
For the tahini sauce:
- 3 cubes Dorot Gardens crushed garlic
- 1 c. Mighty Sesame Co. Organic Tahini
- Juice of half a lemon
- 1 tbsp maple syrup
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp turmeric
- 1 tsp paprika
- Water, as needed to thin out the sauce
Directions:
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Preheat oven to 450°F.
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Drizzle cauliflower with olive oil and roast in a baking dish for 25-30 minutes until golden brown.
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In the meantime, whisk all the sauce ingredients and add water until it reaches a creamy consistency.
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Remove cauliflower once cooked and drizzle with tahini sauce. Serve with more sauce on the side.
Serves 4.
Falafel Sliders with Lemon Tahini Slaw
Ingredients:
- 6 frozen falafels, slightly thawed
- Olive oil
- 6 brioche or Hawaiian-style slider rolls, cut in half lengthwise
For Slaw:
- 1/2 c. Mighty Sesame Co. Organic Tahini
- 1 tsp Dijon mustard
- Juice of 1 lemon
- 1/2 tsp kosher salt
- 2 c. finely shredded white cabbage
- 2 medium radishes, cut into thin matchsticks
- 1/2 c. grated carrots
- Vegan bread and butter pickle slices, optional
Directions:
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Pour olive oil into a sauté pan until the pan is covered completely and turn on medium-high heat. Once the oil begins to shimmer, add falafels and fry on both sides until golden brown. Use a cup or a flat object to carefully press down on each falafel as it’s being fried to the shape and size of your bun. It’s ok if the falafel breaks apart – you can assemble it later for each bun.
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Make slaw by whisking the first four ingredients together in a small bowl and adding water until you reach the consistency of dressing.
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Mix shredded cabbage, radishes, and carrots in a medium bowl and mix in half of the tahini dressing to coat.
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Assemble sliders by placing a few (optional) pickles onto an open bun, then a fried falafel on top. Spoon some tahini dressing on the falafel and then some slaw. Top with bun and serve immediately.
Makes 6 sliders.
