I Cooked My Way Through The Vegan Stoner Cookbook, and This Is What Happened
When I became vegan last year, I thought switching to a plant-based diet would mean saying farewell to all of my favorite comfort foods. But since I cooked my way through The Vegan Stoner Cookbook, I know now that simply isn't true. From biscuits and gravy to stuffed cannelloni, The Vegan Stoner Cookbook shows that there truly is a simple, tasty, vegan alternative to all the foods I grew up eating.
So whether you're new to veganism or just looking to switch things up in the kitchen, you might want to check out Sarah Conrique's and Graham I. Haynes's masterpiece of quick and easy vegan comfort recipes. For starters, here are nine of my favorite recipes from The Vegan Stoner Cookbook.
Biscuits and Gravy
The Vegan Stoner's biscuits and gravy recipe is comforting, filling, delicious, and easy to put together. Even better, the recipe only requires eight ingredients: crescent dough, veggie dogs, onion, soy creamer, mushrooms, flour, garlic salt, and basil. Oh, and the dish got a big thumbs up from my omnivorous mom.
Orange French Toast
If you've been missing french toast since becoming vegan, prepare to be thrilled. The Vegan Stoner's orange french toast recipe is yummy, comforting, filling, and super easy to make and contains zero animal products. All you need to get started are a loaf of bread, soy milk, orange juice, margarine, cinnamon, maple syrup, and powdered sugar.
Chili Cheese Fries
These vegan chili cheese fries are even yummier than I anticipated, and they're so filling that I couldn't finish my portion. I added garlic salt, mustard, and red pepper flakes to the comforting junk food dish, but The Vegan Stoner's recipe only requires seven ingredients: potatoes, tahini, soy creamer, olive oil, vegan chili, adobo, and nutritional yeast.
The Vegan Stoner's date shake recipe is tasty, filling, nutritious, and pretty. Even better, all you need to whip up this little number are a blender, a few free minutes, a handful of dates, a banana, soy milk, and some sunflower seeds. (I used frozen blackberries instead, but that was more about necessity than preference.)
It takes about an hour to put this dish together, but it's worth the wait. The Vegan Stoner's lasagna recipe is easy, delicious, and — you guessed it — comforting as hell. I added spices like red pepper flakes and garlic salt, but the recipe only calls for eight ingredients: lasagna noodles, marinara, kale, squash, mushrooms, firm tofu, soy cream cheese, and nutritional yeast. As an added bonus, this lasagna is omnivore-approved. I tested it out on my mom and my sister, and they both loved it.
I tried The Vegan Stoner's pizza bread recipe first thing, just because it's so simple. Not surprisingly, I wasn't disappointed. This dish is tasty, comforting, light, and the perfect mix between crunchy and chewy. Plus, all you need to get started are a baguette, mushrooms, garlic, marinara, margarine, and spinach leaves.
If you have a penchant for pasta, you'll love The Vegan Stoner's stuffed cannelloni recipe. All you need are cannelloni pasta, firm tofu, walnuts, soy cream cheese, falafel mix, basil, and marinara. Best of all, this scrumptious dish tastes just as delicious as "the real thing," and it shouldn't take more than 30 minutes to prepare.
Baked Banana Cake
This baked banana cake recipe from The Vegan Stoner is quick and easy, and the dessert is as delicious as it is comforting. I added brown sugar and cinnamon for more flavor, but the recipe only requires six ingredients.