Recipe Inspiration for #Veganuary

Last Updated January 08, 2018

We love #Meatless Mondays, but this month we are kicking it up a notch for #Veganuary by adding a few vegan dishes to our weeknight menu.

This month we are expanding our cooking repetoir with vegan recipes for appetizers, soups, sides, mains, and even desserts. These lucious dishes are so indulgent, they might just make you a plant-based cooking convert.

Vegan Mediterranean Pasta Salad

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845

Pan-fried Cauliflower with Garlic Tahini

These meltingly tender florets drapped in nutty, lemony garlic-tahini sauce are an indulgent first course or side dish.

Vegan Italian White Bean Soup

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845

Apple Cider-Braised Sweet Potatoes with Calvados Prunes and Hazelnuts

“These cider-braised sweet potatoes are the perfect balance between sweet and sour.”

Cauliflower Salad

This is my favorite mock potato salad that can be easily prepared vegan by omitting the egg and mayo.

Lentil Rice with Olive Oil Poached Onions (Mujaddara)

Known as Mujaddara in the Middle East, the sheer simplicity of the dish makes its deep, lucious flavors all the more suprising. Just be sure not to skimp on the olive oil.