Vegan and vegetarian doesn’t have to be boring. Hard to believe? Then check-out The Spicy Plant-Based Cookbook. Featuring 200 easy-to-make, plant-based recipes that transforms everyday meals from “blah” to “bam,” this book is perfect not only for vegan and vegetarian eaters but for anyone wanting to increase the number of plants into their diet and are looking to kick things up a notch by adding spicy flavors.
From Jalapeno Hash Browns to Mango Chili Sorbet, this book has recipes for every meal of the day and also includes a beginner-friendly guide to the plant-based diet (plant-based is plant-forward, but doesn’t necessarily require followers to cut all animal product options).
Here are some recipes to try.
Bourbon and Chili Brownies
yields 12 big brownies
This recipe yields dense, chewy brownies with spicy hints of chili and bourbon. Sprinkle extra chili powder on top after baking for extra heat.
- 4 ounces vegan chocolate, roughly chopped
- 1 stick vegan margarine, softened and cut into small cubes
- 1 cup granulated sugar
- Egg replacer equivalent to 2 eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup bourbon
- 1⁄2 cup plus 1 tablespoon all-purpose flour
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon ancho chili powder
Preheat oven to 350°F. Grease an 8″ square baking pan.
In a small microwave-safe bowl, combine chocolate and margarine. Microwave 20 seconds at a time until melted; stir until smooth. (You can also melt the chocolate and margarine in a small saucepan on the stove over low heat.)
Transfer chocolate mixture to a large bowl. Add sugar and stir to combine.
Add egg replacer and stir until smooth. Add vanilla and bourbon, then stir.
Add flour, salt, cinnamon, and chili powder. Stir gently until smooth.
Pour mixture into prepared baking pan and bake for 20–25 minutes, until just set in the middle and a toothpick stuck in the center comes out clean.
Let brownies cool before cutting.
Calories: 218 | Fat: 11g | Sodium: 31mg
Cajun Tempeh Po’Boy
This hot and spicy recipe makes two very large sandwiches, so bring your appetite—or you can save some for later.
- 1 (13-ounce) package tempeh, cut into small, bite-sized squares
- 1⁄2 cup olive oil
- 5 medium cloves garlic, peeled and minced
- 1 medium yellow onion, peeled and chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons cayenne pepper
- 2 tablespoons paprika
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 medium loaf French baguette, sliced crosswise and then lengthwise in half
- 2 cups shredded lettuce
- 2 medium tomatoes, cored and sliced
In a 4-quart slow cooker, combine all ingredients except bread, lettuce, and tomatoes. Cover and cook on high for 2 hours.
Assemble the sandwiches on bread by layering the tempeh, lettuce, and tomatoes.
Note: All “dressed” up
Traditional New Orleans po’boys are served either plain or dressed. Dressed means it’s topped with lettuce, tomatoes, pickles, and mayonnaise, but you can substitute Vegenaise to keep the sandwich vegan.
Yields 2 cups
Salsa has a variety of uses, and this recipe adds color and variety to your usual chips and dip or Mexican dishes. Garnish with extra chopped cilantro and enjoy with tortilla chips.
- 1 medium mango, peeled, pitted, and chopped
- 2 medium tangerines, peeled and chopped
- 1⁄2 medium red bell pepper, stemmed, seeded, and chopped
- 1⁄2 medium red onion, peeled and minced
- 3 medium cloves garlic, peeled and minced
- 1⁄2 medium jalapeno pepper, stemmed, seeded, and minced
- 2 tablespoons freshly squeezed lime juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons chopped fresh cilantro
In a large bowl, combine all ingredients. Gently toss to mix well.
Allow to sit for at least 15 minutes before serving to allow flavors to blend. Store any leftover salsa in an airtight container in the refrigerator.
- Per 1 Cup
- Calories: 178 | Fat: 1g | Sodium: 587mg
- Carbohydrates: 45g | Fiber: 6g
- Sugar: 35g | Protein: 3g