The Chew Recipes You Need to Try Now

Who needs meat when you can whip up this amazing sweet potato taco recipe? Between you and me, I was a wee bit skeptical, but they will explode your taste buds everywhere. Sweet potatoes belong in tacos, it’s a match made in heaven. This is definitely one of those recipes you need to try!

Ingredients

BRAISED SWEET POTATO

• 2 tablespoons olive oil
• 1 red onion (thinly sliced)
• 3 cloves garlic (thinly sliced)
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon ancho chili powder
• 3 pounds of sweet potatoes (peeled and cut into 1/2-inch pieces)
• 1 bottle of beer (such as a lager, 12 ounces)
• Corn tortillas (charred, to serve)
• Kosher salt and freshly ground black pepper (to taste)

TO SERVE

• Guacamole (to serve)
• Tomatillo Salsa (to serve)
• cilantro (to serve)
• hot sauce (to serve)
• lime wedges (to serve)

PICKLED RADISHES

• 4 jalapenos (thinly sliced)
• 3 cups radishes (thinly shaved)
• 3 cloves garlic (peeled and crushed)
• 5 whole black peppercorns
• 2 cups white wine vinegar
• 1 1/2 cups water
• 2 tablespoons sugar
• 1 tablespoon Kosher salt

Directions

• In a large Dutch oven add 2 tablespoons olive oil and heat over medium-high heat. Add onion and garlic and cook, until the onion is slightly softened, about 3-4 minutes. Add cumin, paprika, and ancho chili powder and mix to combine. Add sweet potatoes and cook until slightly browned about 5 minutes. Add beer and allow to reduce slightly. Reduce to a simmer, cover pot, and cook for 10-15 minutes or until sweet potato is tender.
• Serve the braised sweet potato in corn tortillas topped with pickled jalapenos and radishes, guacamole, tomatillo salsa, cilantro, and hot sauce.
• For the Pickled Radishes: place jalapenos, radishes, garlic, and peppercorns in a large wide-mouthed mason jar.
• In a medium saucepan add white wine vinegar, water, sugar, and salt, and bring to a boil. Allow the sugar to dissolve, for about 5 minutes. Pour liquid into the mason jar to cover the jalapenos and radishes. Seal the mason jar and allow cool to room temperature, for at least 1 hour. Store in the refrigerator.
• Tip: make your own fresh tortillas with Mario's recipe! 

READ MORE: 20 GO-TO FOODS FOR YOUR VEGAN TODDLER

This recipe of pecan pie was so delicious, that we ended up having to make another one, just so we could take our time and eat it (Hint: we didn’t, it went just as quickly as the first one). Adults hiding in the pantry while eating pie is not a good look for us. Yet, for this deconstructed vegan pecan pie, we might just do it all over again!

Ingredients

PIE CRACKERS:

• olive oil cooking spray
• 3 sheets of phyllo dough (12"X16")
• 1 cup maple sugar

PECAN PIE FILLING:

• 5 tablespoons vegan butter
• 3/4 cup dark brown sugar
• 3/4 cup light corn syrup
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 1 tablespoon distilled white vinegar
• 1 teaspoon Kosher salt
• 8 ounces extra-firm silken tofu
• 2 cups pecans (toasted, roughly chopped)

COCONUT WHIPPED CREAM:

• 1 15-ounce can of full-fat coconut milk (chilled overnight)
• 2 teaspoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions

• For the Pie Crackers: Preheat the oven to 400ºF. Line a baking sheet with parchment.
• Place one sheet of phyllo down, spray evenly with olive oil spray, and evenly sprinkle 1/3 of the maple sugar over the top. Place the second sheet of phyllo on top, spray with olive oil, and sprinkle with 1/3 of the remaining maple sugar. Top the 2 layers with the last sheet of phyllo and spray with olive oil and sprinkle the rest of the maple sugar evenly on top.
• Cut the phyllo into 3x4-inch rectangles and place them on the prepared baking sheet, you should have 16 squares. Place another sheet of parchment on top of the squares and a baking sheet on top to weigh down the squares. Bake for 12-15 minutes until golden brown and crispy. Remove from the oven, leaving the oven on, and allow the crackers to cool. Reduce the temperature of the oven to 350.
• For the Pecan Pie Filling: In a medium saucepan over medium heat, stir together the vegan butter, dark brown sugar, corn syrup, and cornstarch. Bring to a boil and reduce to a simmer, cooking for 2 minutes more. Stir in the vanilla extract, vinegar, and salt and set aside.
• In the bowl of a food processor fitted with a blade attachment, add the tofu and pulse until smooth. Add the corn syrup mixture to the tofu until combined. Remove the filling to a large bowl and stir in the chopped pecans.
• Place six 4-ounce ramekins in a large deep roasting pan. Divide the pecan pie filling between the ramekins.
• Place the roasting pan in the center of the oven and before closing the door, create a water bath by slowly filling the roasting pan with water so it comes about halfway up the side of the ramekins.
• Bake at 350 until the edges of the pie filling are set and the center has a slight jiggle to it, about 30 to 35 minutes. Remove and allow to cool.
• For the Coconut Whipped Cream: Remove the can of coconut milk that has been chilling in the refrigerator overnight and scrape the coconut cream that has risen to the top of the can and remove it to a large chilled bowl.
• Whisk the coconut cream until soft peaks form and add the powdered sugar and vanilla extract. Continue to whisk until medium peaks form.
• To serve, top each ramekin with a dollop of coconut whipped cream. Serve with pie crackers on the side.
• To Toast Pecans: In a medium saute pan over medium-high heat, add pecans in a single layer. Cook until toasted and fragrant, tossing occasionally to avoid burning, about 5-7 minutes. Remove from heat and allow to cool.
• Tip: Watching your waistline? Substitute corn syrup with maple syrup for a healthier option!

RELATED: 5 VEGAN DESSERTS YOU DON’T WANT TO MISS!

READ MORE: VEGAN AQUAFABA MACARONS

Look at it. Have you ever seen macaroni and cheese look so incredibly appealing, to us either! It tasted just as good as it looked. This classic mac and cheese recipe is bursting with flavor and is a great quick dish on a weeknight, or even as a side for a great summer bbq

Ingredients

VEGAN CHEESE SAUCE:

• 2 cups raw cashews
• 1 1/4 cups almond milk
• 1/4 cup nutritional yeast
• 1 lemon (juiced)
• 4 cloves garlic (peeled)
• 3/4 teaspoon turmeric
• 1 teaspoon paprika
• pinch of cayenne
• Kosher salt and freshly ground pepper (to taste)

VEGAN MACARONI:

• 1/2 box elbow macaroni (8 ounces)
• Panko topping:
• 1/2 cup vegan Panko bread crumbs
• 1 teaspoon olive oil

Directions

• For the Vegan Cheese Sauce: In a small bowl, add cashews and add warm water to the bowl so that the cashews are completely submerged. Soak for 1-4 hours.
• Remove cashews from the bowl, rinse with water, and drain.
• In the carafe of a blender, add cashews, almond milk, nutritional yeast, lemon juice, garlic, turmeric, paprika, and cayenne. Blend on high until the mixture becomes creamy and smooth. Season with salt and pepper to taste. Set aside.
• For Panko Topping: In a large skillet over medium heat, add olive oil and bread crumbs and stir to combine. Stirring constantly, continue to cook bread crumbs until golden brown, about 2 minutes. Remove from heat and transfer to a bowl.
• For the Macaroni: Fill a large pot with salted water and bring to a boil. Add macaroni noodles to water and cook until al dente, according to package instructions. Remove pot from heat, drain noodles, and return to pot. Add cheese sauce to noodles and stir until fully combined. Cook until noodles and sauce is warmed through, about 3 minutes. Garnish with Panko topping, and serve.
• Tip: Have leftover vegan cheese sauce? Stir in some salsa for a spicy queso dip!

RELATED: CREAMY VEGAN CARBONARA

READ MORE: MUSHROOM RAGU

Cinco De Mayo may be over, but that doesn’t mean we can’t keep recreating the beautiful tastes from home. These nachos are a great vegan twist. You won’t regret trying out this recipe today!

Ingredients

VEGAN CHORIZO NACHOS

• 1 bag of tortilla chips
• 1 package vegan chorizo (browned according to package directions)
• 1 bag of vegan shredded cheese
• 1 avocado (pitted, peeled, small dice)
• 1/2 bunch cilantro (packed)
• pickled red onions (to taste, recipe below)
• 1/2 cup sour cream (on the side for non-vegans) or dairy-free sour cream for vegans (to serve)

PICKLED RED ONIONS:

• 1 yellow onion (peeled, thinly sliced)
• 2/3 cup white vinegar
• 1 tablespoon plus 2 teaspoons sugar
• 2 teaspoons Kosher salt
• 1 1/4 cups of water

Directions

• Preheat the oven to 350ºF.
• Place the tortilla chips on a baking sheet, sprinkle with chorizo and cheese, and place in the oven to bake until the chips are warm and the cheese is melted about 10-12 minutes.
• Remove from the oven and top with avocado, cilantro, pickled onion on top, and sour cream on the side.
• For the Pickled Onions:
• In a small saucepan add the vinegar, sugar, salt, and water and bring to a boil. Allow the sugar to dissolve. Add the onion, remove from the heat, and set aside until cooled. Store for up to 2 weeks.

RELATED: VEGAN FRIED CHICKEN

READ MORE: PULLED BBQ JACKFRUIT

Crunchy on the outside, and soft on the inside. Just as a banana muffin should be. When you try this recipe, you’ll suddenly start finding yourself saving all the bananas just for this recipe 

Ingredients

VEGAN PUMPKIN BANANA MUFFINS:

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon Kosher salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 4 ripe bananas (peeled, mashed)
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup
• 1/3 cup grapeseed oil
• 2 teaspoon vanilla paste

OAT TOPPING:

• 1/4 cup oats
• 2 tablespoons turbinado sugar
• 1/4 teaspoon Kosher salt
• 2 tablespoons grapeseed oil
• confectioners' sugar (for dusting, optional)

Directions

• For the Vegan Pumpkin Banana Muffins: Preheat the oven to 350º F. Line a muffin tin with 12 liners. Set aside.
• In a medium bowl, add whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine.
• In a large bowl, add mashed bananas, pumpkin puree, maple syrup, grapeseed oil, and vanilla paste. Slowly add flour mixture, whisking until just combined. Scoop batter into the prepared muffin tin.
• For the Oat Topping: In a small bowl, add oats, sugar, salt, and grape seed oil; stir to combine. Evenly distribute the mixture amongst the top of the muffins and gently press it into the muffins slightly.
• Bake muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Set aside and allow to cool slightly. Dust with powdered sugar if desired and serve.
• Tip: Get creative! Add your favorite topping to the muffins before baking!

RELATED: CHOCOLATE CUPCAKES

READ MORE: BANANA ZUCCHINI MUFFINS

These are just some of the amazing The Chew recipes you need to try. Have you got a favorite recipe you need to try? Let us know in the comments below!