Tasty Tips with Tay: Vegan for February

By: TAYLOR WALDRON

Web Editor/Staff Writer

@taylor_sumiko

As I have mentioned before, I live with two roommates, one vegan, and one vegetarian. When we first moved in together, I thought the adjustment would be hard for me as a meat-eater. I was pleasantly surprised that right from the get-go, we were able to have a lot of family meals with minor adjustments to suit everyone’s dietary preferences.

For example, we’d make pasta and while I would opt-in for chicken or sausage, they would have mushrooms or a meatless substitute protein (beefless meatballs, seitan, tofu, etc).

To make things simpler in the fridge, we switched all of our milk to non-dairy options like Almond, Oat, or Soy milk. Condiments and cheeses were also an easy switch. Instead of using ricotta for our vegan lasagna, we made our own with pulsed cashews and olive oil. Instead of ground beef, we substituted with beefless grounds made from plant protein (super cheap at Kroger).

Well, we have been living together for about five months and my vegetarian roommate decided that for the month of February, she was going to try to go vegan. For the sake of solidarity and accountability, I decided that I’d give it a go as well.

It has been 12 days and I feel wonderful! As someone who already loved vegetables, the switch wasn’t too painful. I think a lot of people have misconceptions about what it means to be vegan. It’s like they have this picture of vegans as rabbit-people who sit around eating raw vegetables and cardboard-tasting meat substitutes. In reality, my vegan roommate eats more flavorful food than most of the meat-eaters I know. Her vegan curry sends me into a full food coma.

There are also so many snack foods that are already vegan. I don’t have to give up things like Oreos, Takis, Chips, and Salsa. I can still have banana bread, pasta, cereal, and even ice cream! Ben and Jerry’s has a wide variety of flavors that are already non-dairy. My favorites are Cherry Garcia and their classic Cookie Dough.

As far as home meals, we have had a few pasta dishes and a chili that would fool even the most devout carnivores. I have included the recipe for our chili below (can be made on the stove or in an Instant Pot). I personally like making it in the Instant Pot, but it’s not necessary.

I encourage all of you to try a vegan meal at least once and to try incorporating a meatless day of eating in your routine. You will feel great and you will be doing your part to positively impact our environment. I am including some of my favorite vegan products and substitutes below so you can easily give them a try. Happy eating!

 

Vegan Black Bean Chili

Ingredients

2 teaspoons olive oil

1 medium yellow onion, diced (about 2 cups)

2 red, yellow, or orange bell pepper, diced

1 teaspoon dried oregano

2 medium cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

2 (15-ounce) no-salt-added/low sodium cans cups black beans, drained

2 (15-ounce) can fire-roasted diced tomatoes

1 medium jalapeno pepper, diced, seeds-in

1 teaspoon salt

1 bag of beefless grounds (Gardein brand or Kroger’s Simple Truth Meatless Crumbles)

1 cup of water

Stove-Top Directions

1. Heat a large pot over medium heat and add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
2. Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
3. Add the beans, tomatoes, jalapeño, salt, beefless crumbles, and water. Stir to combine.
4. Place a lid on your pot and let simmer for 10-15 minutes or until a mild boil.
5. Serve up into individual bowls and add toppings if desired

1. • My suggestions for toppings are vegan cheese, vegan sour cream, and Fritos Scoops.
   • Keeps in the refrigerator for about a week. Freezes well too.

Instant Pot Directions

1. Hit the “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
2. Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
3. Add the beans, tomatoes, jalapeño, salt, beefless crumbles, and water. Stir to combine.
4. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.
5. After the 5 minutes is up, quick-release by flipping the release valve to “venting.” Remove lid.
6. Scoop into individual bowls and add toppings if desired.
7. Keeps in the refrigerator for about a week. Freezes well too.

My Favorite Vegan Items

• Mega-Stuffed Oreos
• MorningStar Farms Mini Corndogs
• Gardein Nashville Hot Chick’n Tenders
• MorningStar Farms Buffalo Wings
• Meijer Brand Unsweetened Original Almond Milk
• Planet Oat Unsweetened Orignal Oat Milk
• Takis
• Follow Your Heart Dairy-Free Parmesan
• Simple Truth Deli Slices
• Country Crock Plant Butter
• Follow Your Heart Vegan Ranch
• Beyond Meat Beyond Burgers

Where to buy Vegan in South Bend/Mishawaka:

• Kroger
• Whole Foods
• Fresh Thyme
• Meijer
• Martin’s
• Walmart