Most of the dishes you see at eating only plants are put together using these basic techniques.
We’re building out these topics with new video content – stay tuned!
Pot Dishes
A Dutch Oven or casserole is a great investment as it is an all-in-one cooking option. It can go from stovetop to oven, or you can use it for boiling things. A one-pot meal saves on cleanup.
A typical pot dish starts by sautéing veg (mirepoix) and flavours, then adding cooked beans/lentils, a can of tomato or passata and water.
Baking Sheet Meals
Using a baking sheet (or air fryer) to bake assorted flavoured veggies, tofu pieces and much more. A quick and easy way to get a variety of tasty veggies and with minimal cleanup.
Pressure Cooking
Our go-to for cooking dried beans and hard veggies like beetroot. Also a great way to quickly make soups.
Marinades/coatings
Unlike meat, veggies and tofu don’t really benefit from extended marinating in a flavour, so we’re really talking more about a coating or glaze. What we are doing here is creating a flavorful liquid or dry coating to use with baking.
Dressing
These are typically known as salad-flavourings. Vinaigrettes are based on a 3:1 ratio of oil (olive oil) to acid (e.g. lemon juice or vinegar), seasoned with any oreferred choice of mustard, garlic, herbs, salt, and pepper. There are also creamy dressings like cashew sour cream.
Cooking beans and lentils
Dried beans and lentils are the foundation, and cooking your own in bulk is a great money saver. Canned beans are perfectly fine too.