9 Game Changing Vegan Recipes For Your Next Party

Game-changing Vegan recipes – Let’s Party

Here are Game-changing Vegan recipes that can make you a favorite Party host.

This time of the year, waiting for the spring, everybody likes to visit friends and have a party. Here are some Vegan recipes that you can use to change the game; here are 10 Party Theme Ideas to make it fun, and you can serve these game-changing Vegan recipes.

This means the recipes are not only great for a party, but you can also have them any time you desire. The  Sweet Potato Skins with Indian Spices or the Cauliflower steak are great for dinner as well. Get busy to try them all and enjoy some game-changing vegan parties.

It’s that time of year again. The harsh winter weather will soon be behind us, and warm, flowery spring is right around the corner. To help celebrate this changing of the seasons, we gather around with friends and family.

Game-Changing Vegan Recipes For Your Next Party

1. Melty Cashew Mozzarella Sticks

 

 

Richa Hingle, the vegan Indian food cook extraordinaire and long-time friend of VegNews, is to thank you for these game-changing vegan mozzarella sticks—she even teaches you how to make your own vegan mozzarella from scratch. And with both fried and baked options, you can feel free of guilt for scarfing down three or four.

2. Cilantro Chile Almond Dip

 

Keepin’ It Kind got its inspiration for this delectable dip from San Diego’s own Bitchin’ Sauce. Raw almonds, green chiles, garlic, nooch, and a whole lot of bright, zingy cilantro come together for a dip.

3. Vegan Buffalo Wings

 

Masterchef alum Hetal Vasavada—of the Pretty Polymath blog—pretty much cracked the code to vegan buffalo cauliflower wings. A mixture of rice and chickpea flours helps to achieve a light-yet substantial crispiness, while steaming cauliflower florets beforehand make all the difference in this minimal-ingredient, finger-licking recipe.

4. Sweet Potato Skins with Indian Spices

 

Who needs plain ol’ potato skins made from boring white potatoes when you can enjoy ginger-garlic-gram masala-spiced sweet potato skins topped with a drizzle of rich cinnamon cashew cream? No one

5. Lemongrass Tofu Bánh Mì Burger with Sriracha Aioli

Many parties have the grill fired up for a classic burger, but why not increase the heat with these jalapeño-topped, sriracha aioli-slathered lemongrass tofu bánh mì burgers from popular blog Kee

6. Spicy Cauliflower Steak with Miso Sauce

By Ayinde Howell |

 

Cauliflower, miso, and sriracha combine for an instant classic.

Serves 2

What you need:

For the cauliflower: 2 tablespoons grapeseed or safflower oil2 cauliflower steaks (see “Pro Tip” below)1/2 cup leeks, white and light green parts only, sliced1 tablespoon nutritional yeast2 teaspoons minced fresh oregano1 teaspoon smoked paprika1/2 teaspoon red pepper flakes1/2 teaspoon sea salt For the sauce: 1 tablespoon vegan butter1/2 cup diced onion1 teaspoon minced garlic1 teaspoon minced fresh ginger3/4 cup water1 tablespoon chickpea miso1 tablespoon sriracha1 teaspoon cornstarch1 teaspoon toasted sesame seed oil1/4 teaspoon sea salt2 fresh thyme sprigs, for garnish

What You Do:

1. Preheat oven to 250 degrees. Heat oil in a medium oven-safe skillet over medium-high heat until hot and shimmering. Place the cauliflower steaks and leeks in the hot skillet and cook for approximately 3 minutes on each side. Working quickly, sprinkle the nutritional yeast, oregano, paprika, red pepper flakes, and salt evenly on both sides.

Transfer the skillet to the oven to keep warm. Turn off the oven and keep closed.2. In a medium skillet over medium heat, heat the butter until hot. Add the onions and sauté until caramelized, approximately 6 minutes. Add the garlic and ginger and sauté for an additional 2 to 3 minutes.3. In a measuring cup, combine the water with the miso, sriracha, cornstarch, sesame oil, and salt. Whisk thoroughly to combine.

Add the liquid mixture to the skillet with the onion mixture and mix well with a whisk. Once the sauce begins to thicken, reduce the heat to low. To adjust the flavor of the sauce, add more water by the tablespoon until it is to your taste.

4. Place a cauliflower steak in the center of each plate, followed by a spoonful of the leeks. Drizzle the warm sauce over and around the cauliflower and garnish with a sprig of fresh thyme. Serve hot.

Pro Tip: Place a head of cauliflower on a cutting board. Make a slightly off-center cut down the middle of the cauliflower. You now have two halves, and one will be slightly bigger. From the larger half, cut two 1-inch thick steaks.

. This recipe was originally published in The Lusty Vegan, a Cookbook and Relationship Manifesto for Vegans and the People who Love Them by Ayinde Howell and Zoe Eisenberg, © 2014 by Vegan Heritage Press. Photo courtesy of Geoff Souder.

source >Vegnews

7. Video >Glow Kitchen White Bean Blondies

 8. Spiced Onion rings on Tawa Or Oven

About: I have been craving onion rings and tried this variant.  These were AMAZING because they truly tasted like the real deal. To enhance the taste, I added fresh Italian seasoning to give the rings a peppy, lively flavor and some cayenne pepper to give a spicy kick. They are perfect with the dipping sauce. Be sure to top it with some fresh herbs, too (If desired). Yields: 2-3 servings Preparation time:  10 minutes Cooking time- 5-8 minutes/batch OR Baking time-15-20 minutes READ THE REST OF THIS ENTRY →

9. Vegan Pomegranate Glazed Tofu with Couscous

Sticky pomegranate-glazed tofu rests on a bed of fluffy couscous laden with roasted vegetables and juicy, bursting pomegranate seeds. It’s the perfect date night meal.

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