Eat Your Vegetables! Check Out These Vegetarian Takes On A Few Classic Dishes

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Whether you are trying to dive right in to a full vegan lifestyle or just working to incorporate more vegetables into your diet, everyone can agree that health benefits from veggies are endless! High fiber foods, like carrots and mushrooms, are also dense in nutrients that are essential to your health.

You don’t have to abide by a strict vegan diet if you want to cut back on eating meat every now and then. Maybe you’re interested in trying “Meatless Mondays” or maybe you are cooking for a friend with dietary restrictions. There are a number of reasons for skipping out on animal by products, but there are zero reasons for skipping out on flavor and protein!

Try our new vegetarian hacks, the next time you need to whip up a hearty meal without any meat! At So Yummy, we never cut corners when it comes to taste and neither should you!

Homemade Nutella

Easy • Yields 6 servings • Total Time: 25minutes

Ingredients: 

• 1 ⅓ cups hazelnuts
• 1 cup powdered sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons coconut oil
• 1 ½ teaspoon salt
• ¼ cup chopped chocolate or semi-sweet chocolate chips

Directions: 

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place hazelnuts on the sheet pan and roast for 10 minutes.
2. Once removed from the oven and cooled, gently rub the nuts with a towel to remove the skin.
3. Place all the ingredients in a food processor and blend until smooth. Transfer to a jar or enjoy immediately!

Watermelon Poke

Easy • Yields 6 servings • Total Time: 1 hour 15 minutes 

Ingredients:

• 1 small watermelon
• 7 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon freshly squeeze lemon juice
• 1 tablespoons fresh ginger, minced
• 1 ½ teaspoon red chili flakes
• 1 tablespoon black sesame seeds

Directions: 

1. Remove the rind from the watermelon and slice it into 1/2-inch cubes. Transfer to a large bowl.
2. In a separate bowl, combine the soy sauce, rice vinegar, sesame oil, lemon juice, ginger, and chili flakes and mix well.
3. Pour the sauce over the cubed watermelon and gently toss. Cover with plastic wrap and refrigerate for at least an hour.
4. Remove watermelon from marinade and place on a baking tray. Bake at 375 degrees for 45 minutes. Allow to cool.
5. Once cooled, transfer the watermelon poké on top of your preferred rice bowl, garnish with black sesame seeds, and enjoy!

Tofu Salmon

Medium • Yields 6 servings • Total Time: 5 minutes 

Ingredients:

• 1 sixteen ounce pack of extra firm tofu, drained and pressed
• 1 cup soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 pack of nori sheets
• 1 pack of rice paper
• 2 tablespoon cornstarch, plus more for dusting
• 2 tablespoon olive oil
• ½ teaspoon sesame oil

Directions: 

1. Remove tofu from the package and press down using a paper towel to remove excess moisture. Slice the tofu block into 3/4 lengthwise and then in half. Add salt to both sides and set aside.
2. Add soy sauce, rice vinegar, sugar, sesame oil to a container and mix, then add to tofu cover and marinate for at least 2 hours for best results overnight. 
3. Remove tofu from the container and pat dry. Cut a piece of nori and rice paper that  would fit on top of the tofu fillets. Place the nori on top of the tofu. 
4. Mix cornstarch with 5 tablespoons of water, and dip the piece of rice paper then place it on  top of the nori pressing it down to ensure it sticks.
5. Heat a pan with oil over medium high heat. Place the tofu rice paper side down first. Cook for 2 minute or until crispy. Dust a little bit of cornstarch on the side facing up and then flip. Cook for 1-2 minutes. Pan fry the other two sides, and remove from the pan. Enjoy!

“Cheese” Dip

Easy • Yields 6 servings • Total Time: 5 minutes 

Ingredients:

• ¾ cup hot water
• 1 cup raw cashews
• 1 clove garlic
• 2 ½ tablespoon nutritional yeast
• ½ teaspoon cumin
• 2 teaspoon chili powder
• ½ teaspoon salt, plus more to taste
• 2 tablespoons salsa

Directions: 

1. Add all ingredients to a blender and blend until creamy, adding more water as needed to blend until a smooth “queso-like” consistency. TIP: add more nutritional yeast for extra cheesiness.
2. Enjoy with chips, salsa, and guacamole!

Banana “Bacon” 

Easy • Yields 1 serving • Total Time: 25 minutes 

Ingredients:

• 2 banana peels
• 2 tablespoons soy sauce
• 1 ½ teaspoon olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 ½ teaspoon maple syrup
• ½ teaspoon of salt
• 1 tablespoon brown sugar

Directions: 

1. Wash banana peels well and pat them dry, pull banana peels into sections, and remove the flesh of each banana peel using a spoon.
2. Add all remaining ingredients to a bowl and mix well. Coat both sides of the banana peels with the mixture and let them marinate for 10-15 minutes.
3. Place a pan over medium heat. Then add banana peels and cook on both sides for 3-4 minutes until they’re a little charred.
4. Remove from heat and enjoy your bacon without the pig!

Corn “Ribs” 

Easy • Yields 2 servings • Total Time: 20 minutes 

Ingredients:

• ​​2 corns, on cob
• 1 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika smoked
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder

Directions:

1. Stand your corn up vertically with the wider part against the table, and chop in half, then chop those halves into quarters.
2. Lay the corn on a baking tray and bake at 375 degrees for 25-30 minutes until curled.
3. Prepare the seasoning by combining all of the spices and oil in a small bowl and mix well. Brush the seasoning over the cooked corn.
4. Top with fresh herbs, crema, or your toppings of choice and serve.

Vegan Scallops

Easy • Yields 4 servings • Total Time: 32 minutes 

Ingredients:

For the Scallops

• 4 large king oyster mushrooms
• 3 tablespoons vegan butter

For the Pasta

• 2 cups cooked fettuccine, cooked according to package
• 1 cup vegetable broth
• ¼ cup white wine
• 1 clove garlic, minced
• ¼ cup fresh parsley, finely chopped

Directions:

1. Thoroughly clean the mushrooms and slice off ends and caps (save the caps to make fried mushroom sandwiches!). Slice stalks into 1-inch thick pieces and score the tops of each piece with a sharp knife.
2. Melt butter in a large skillet over medium-high heat. Working in batches, place mushrooms flat side down and brown for 6-8 mins on each side. Season to taste. Remove from the pan and keep warm.
3. To the same skillet, add the vegetable broth, wine, and minced garlic and simmer over medium heat until half the liquid is absorbed.
4. Add the parsley and the cooked and drained pasta and allow to cook in the sauce for another 30 seconds.
5. Plate the fettuccine, nestle the “scallops” on top, top with lots of fresh parsley, and enjoy!

Fried “Chicken” 

Easy • Yields 2 servings • Total Time: 40 minutes

Ingredients:

• 1 package oyster mushrooms
• 1 cup plain unsweetened cashew milk, or your favorite non-dairy milk
• 1 cup All-Purpose flour
• ¾ cup plain breadcrumbs
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• ½ teaspoon mustard powder
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon pepper
• 4 cups sunflower or corn oil

Directions: 

1. Clean your mushrooms, break them apart if they’re too big. Prepare the mixture by combining flour, breadcrumbs, salt, paprika, mustard powder, garlic powder, onion powder, and pepper to a large bowl.
2. Place a bowl of milk and the bowl of dry mixture side by side. Dunk mushrooms pieces into the milk, then into the dry mixture, making sure that each piece is fully coated. Repeat for all mushrooms.
3. Once ready to fry, pour the oil into a large pot and heat oil to 350 degrees.
4. Fry the mushrooms until golden brown, then remove from oil and place on a plate lined with paper towels. Repeat with all.
5. Assemble into a sandwich with a brioche bun and your favorite condiments and enjoy!

Smoked “Salmon” 

Easy • Yields 3 servings • Total Time: 60 minutes

Ingredients:

• 3 large carrots
• Sea salt, for coating
• 3 tablespoons caper brine
• 1 tablespoon rice vinegar
• 1 tablespoon lemon juice
• ½ teaspoon smoked paprika
• Freshly ground black pepper

Directions: 

1. Preheat the oven to 475 degrees F and coat the bottom of a medium baking dish with about a ¼-inch of salt. Place the whole carrots on top and pour over more salt until the carrots are submerged. Roast the carrots until easily pierced with a fork, but not mushy, around 40 minutes. Keep in mind the timing will depend on the size and freshness of your carrots.
2. To make the marinade, in a small bowl combine the caper brine, rice vinegar, lemon juice, paprika, and freshly ground black pepper.
3. Remove the carrots from the oven and let cool. Brush off any excess salt. Use a peeler to peel the carrot into ribbons. If your carrots are too soft to peel, you may also thinly slice using a sharp knife. Place the strips in the marinade and toss to coat. Refrigerate and marinate for 15-30 minutes.
4. Serve with bagels, cream cheese, red onion, capers, and dill.
5. Cover and refrigerate any leftovers in the marinade for up to 4 days.