Recipes from Quick-Fix Vegan

Hummamole

Easy, delicious, and lower in fat and higher in protein than regular guacamole, this hummus-guacamole hybrid is also just a bit different than your average hummus. In addition to making a great dip, it also makes a yummy spread for wrap sandwiches.

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 garlic cloves, crushed
  • 1 ripe avocado, peeled and pitted
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice, or to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Pinch cayenne
  • 1 tablespoon chopped fresh cilantro, optional garnish

1. Combine all the ingredients (except the cilantro, if using) in a food processer and process until smooth. Taste and adjust the seasonings. If a thinner consistency is desired, blend in up to 2 tablespoons of water.

2. Transfer to a bowl. Sprinkle with the cilantro, if using. Serve at once or cover and chill until needed.

Makes about 2 1/2 cups

Vietnamese Tofu Wraps

These flavorful wraps have all the bold flavors and textures of bahn-mi sandwiches, but without the French bread. .

  • 1 tablespoon neutral vegetable oil
  • 1 pound extra-firm tofu, drained and cut into 1/4-inch strips
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sriracha, plus more for serving
  • 4 (10-inch) flour tortillas or other flatbread
  • Vegan mayonnaise
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 1 carrot, shredded
  • 1 cup fresh cilantro leaves
  • 2 tablespoons chopped bottled jalapenos

1. Heat the oil in a skillet over medium heat. Add the tofu and cook until golden brown, turning frequently, 7 to 10 minutes. Add the hoisin, soy sauce, and the 1 teaspoon of sriracha, stirring gentle to coat the tofu.

2. Remove from the heat and set aside to cool.

4. To assemble the wraps, spread the tortillas with vegan mayo and drizzle with sriracha to taste. Arrange one quarter of the tofu strips down the center of each of the tortillas. Top with cucumber, carrot, cilantro, and jalapenos. Roll up each wrap tightly and serve at once.

Serves 4

Spicy Smoked Portobello Tacos

Finely chopped Portobello mushrooms have the perfect texture for taco filling. Their ability to absorb the smoky hot flavors of the chipotle-infused sauce insures a wonderful flavor as well. Assemble the tacos any way you like, with salsa, chopped tomato, or the cooling contrast of avocado or vegan sour cream.

  • 2 chipotle chiles in adobo, finely minced
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons agave nectar or maple syrup
  • 1/2 teaspoon liquid smoke, or to taste
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 4 to 5 large Portobello mushrooms, finely chopped
  • 8 (7-inch) flour tortillas, warmed
  • 2 cups shredded lettuce
  • 1 cup tomato salsa
  • 1 large ripe tomato, chopped
  • 1 ripe avocado, peeled, seeded, and chopped
  • 1/2 cup vegan sour cream

1. In a small bowl, combine the chiles, soy sauce, agave, liquid smoke, and paprika. Set aside.

2. Heat the oil in a skillet over medium heat. Add the mushrooms and cook, stirring until the mushrooms soften and most of the liquid they release is evaporated.

3. Add the reserved sauce, stirring to mix well. Cook a few minutes longer to heat through and blend the flavors.

4. Transfer the mushroom mixture to a bowl and serve with the warm tortillas and bowls containing the lettuce, salsa, tomato, avocado, and sour cream. Assemble the tacos as desired.

Serves 4

Tiramisu Parfaits

Now you can enjoy tiramisu without the fuss. These parfaits have all the luscious creamy coffee and chocolate flavor of tiramisu in a fraction of the time. If you don’t have parfait glasses, martini glasses are a good choice, but any small dessert dishes will suffice.

Note: This dessert tastes best (and firms up a bit) if allowed to chill in the refrigerator for an hour or two, but is also perfectly yummy if eaten right away.

  • 1/2 cup hot black coffee
  • 1/3 cup sugar
  • 1 (8-ounce) container tofu cream cheese
  • 1/3 cup cashew butter
  • 1 teaspoon vanilla extract
  • 8 to 12 vegan shortbread cookies
  • 1/4 cup Kahlua or other coffee liqueur
  • Cocoa powder, for dusting

1. Combine the coffee and sugar in a small bowl, stirring to dissolve the sugar. Set aside to cool.

2. In a blender or food processor, combine the cream cheese, cashew butter, vanilla, and the reserved coffee mixture. Blend until smooth and creamy.

3. Break a cookie into the bottom of each of 4 parfait glasses or other dessert glasses. Drizzle each with 1 teaspoon of Kahlua and top with a spoonful of the cream cheese mixture. Repeat with the layering of the cookies, Kahlua, and cream cheese mixture, until the glasses are full, ending with a layer of the cream cheese mixture, dusted with cocoa powder.

4. Serve at once or refrigerate and serve chilled.

Serves 4

{ 12 comments… read them below or add one }

1 bookwormbethie July 1, 2012 at 11:44 am

I ordered ‘quick fix vegan’ online and the book is on its way to me as we speak :) However, last night, I made the Vietnamese Tofu Wraps for myself and my hubby, and my meat and potatoes hubby gave two thumbs up, cleaned his plate, and said he was “remarkable impressed!” Thank you again so much for your delicious recipes! I can’t wait to try more! as the ones I’ve made so far are all so good, so full of FLAVOR! You definitely have proven that going vegetarian or vegan definitely does not have to boring or bland!

Reply

2 Robin July 2, 2012 at 9:01 am

Thanks for ordering Quick-Fix Vegan — hope you enjoy!

Reply

3 bookwormbethie July 25, 2012 at 8:30 pm

We made the Vietnamese Tofu Wraps again, dare I say my hubby was smitten with them? I think I can!
I blogged about it here in case any of your readers would like to see pictures!
http://bookwormbethie.wordpress.com/2012/07/25/100-vegan-dinner-4/

Reply

4 Robin July 26, 2012 at 8:37 am

That’s great, Bethie. Isn’t it fun when hubby loves certain recipes? It sure helps with meal planning!

Reply

5 bookwormbethie July 25, 2012 at 8:34 pm

hhhm, I think I just made a comment, did it disappear?

Reply

6 Layla January 7, 2014 at 4:01 pm

I’m trying to decide between “quick fix vegan” & “quick fix vegetarian” – I know, tough choice. ;)
Anywho, most importantly is easy ingredients. Ingredietns end up being why we can’t stay vegan! That and flavor….I need easy, flavorful recipes to help my family switch without realizing they have switched! Which would you recommend?

Reply

7 Robin January 7, 2014 at 4:44 pm

Layla, I’d recommend Quick-Fix Vegan. (and in March a new one called MORE Quick-Fix Vegan will be available). I think you’d like that one too! Good luck!

Reply

8 Carolina April 22, 2014 at 8:55 am

Liquit smoke? What is that?

Vegan sour cream? Where can I get that?

Reply

9 Robin April 22, 2014 at 9:04 am

Carolina,
Liquid Smoke is a natural flavor enhancer that, when added to foods in small amounts, gives it a smoky flavor. You can find it in most supermarkets or online. Just Google “Liquid Smoke” to find online sources.
You can get vegan sour cream in any large well-stocked supermarket or natural food store. Lots of cookbooks also have recipes for making it yourself.

Reply

10 Carolina April 23, 2014 at 2:22 pm

Thank you for your quick reply. I live in the United Arab Emirates and we have several Organic supermarkets in Dubai but I called them and they don’t have vegan sour cream. Please suggest a cook book or a web page where I can find the recipy.
By the way I love your recipies, just tried Hummamole and will purchase Vegan quick fix for my Kindle now .

Reply

11 Carolina April 23, 2014 at 2:24 pm

How do I make vegan short bread?

Reply

12 Robin July 2, 2012 at 9:00 am

They’re a favorite in our house too. Especially in this hot weather!

Reply

Leave a Comment

*

{ 2 trackbacks }