Best Vegan Recipes From Kenji for Delicious Plant-Based Meals

Exploring the world of vegan cooking can be both exciting and delicious, especially when you have the genius of Kenji López-Alt guiding your culinary adventures. Kenji, renowned for his scientific approach to cooking and mouthwatering recipes, has crafted some of the best vegan dishes that prove plant-based meals can be deeply satisfying, flavorful, and easy to prepare.

Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, Kenji’s recipes offer a perfect balance of nutrition and taste without compromising on texture or complexity.

In this post, we’ll dive into some of the best vegan recipes from Kenji that have won hearts worldwide. From hearty mains to irresistible sides, these recipes demonstrate how simple ingredients can be transformed into extraordinary dishes.

Get ready to impress your friends and family with these vegan delights that are as nutritious as they are delicious!

Why You’ll Love These Recipes

Kenji’s vegan recipes stand out because they combine scientific cooking techniques with accessible ingredients, making vegan cooking approachable for everyone. His recipes often focus on maximizing flavor and texture, two key elements that sometimes get overlooked in plant-based cooking.

Whether it’s a perfectly crispy tofu, a rich and creamy sauce made without dairy, or a vibrant vegetable stir-fry bursting with umami, these recipes are designed to satisfy your cravings without relying on animal products.

Plus, they’re often quick to prepare, making them ideal for busy weeknights or casual entertaining.

With detailed instructions and smart tips, Kenji ensures that even novice cooks can achieve impressive results. Plus, these recipes are flexible and easy to customize, allowing you to adapt them to your taste preferences or pantry staples.

Best Vegan Recipes from Kenji

Crispy Twice-Cooked Tofu

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and drained
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame oil
• 2 green onions, thinly sliced
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger

Equipment

• Cast iron or non-stick skillet
• Paper towels or kitchen towel
• Mixing bowl
• Spatula
• Plate lined with paper towels

Instructions

1. Press the tofu: Wrap the tofu block in paper towels and place a heavy object on top for at least 30 minutes to remove excess moisture.
2. Slice and marinate: Cut the tofu into 1/2-inch thick slices. In a bowl, mix soy sauce, garlic powder, and ground ginger. Toss tofu slices gently in the marinade and let sit for 10 minutes.
3. Coat with cornstarch: Sprinkle cornstarch over the tofu slices, coating each piece evenly. This will help create a crispy crust.
4. First fry: Heat vegetable oil in a skillet over medium-high heat. Carefully add tofu slices and fry for about 3-4 minutes on each side until golden brown. Transfer to a plate lined with paper towels.
5. Second fry: Once all pieces are fried, reduce heat to medium and fry the tofu again for 1-2 minutes per side to get an extra crispy texture. Drizzle toasted sesame oil during the last minute for aroma.
6. Serve: Garnish with sliced green onions and serve hot with your favorite dipping sauce or over rice.

Tips & Variations

For an extra burst of flavor, try adding a splash of rice vinegar or a pinch of chili flakes to the marinade. You can also experiment with air frying the tofu for a less oily result.

If you want to turn this into a full meal, toss the crispy tofu with sautéed vegetables and a drizzle of Kenji’s Classico Sun Dried Tomato Alfredo Sauce for a creamy, indulgent twist.

Nutrition Facts

Serving Suggestions

This crispy tofu is incredibly versatile. Serve it over steamed jasmine rice or quinoa for a complete meal.

Pair it with a crunchy Asian slaw or steamed broccoli for a fresh contrast. You can also add it to a noodle stir-fry or wrap it in lettuce leaves for a light, handheld option.

Umami Mushroom and Spinach Stir-Fry

Ingredients

• 8 oz mixed mushrooms (shiitake, cremini, oyster), sliced
• 3 cups fresh spinach, washed
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon freshly grated ginger
• Sesame seeds for garnish

Equipment

• Large skillet or wok
• Wooden spoon or spatula
• Knife and cutting board

Instructions

1. Heat the pan: Warm vegetable oil in a large skillet or wok over medium-high heat.
2. Sauté aromatics: Add minced garlic and grated ginger, stirring until fragrant, about 30 seconds.
3. Add mushrooms: Toss in the sliced mushrooms and cook until they start to brown and release moisture, about 5-7 minutes.
4. Season: Pour in soy sauce and mirin, stirring to combine and coat the mushrooms evenly.
5. Add spinach: Add fresh spinach and cook until just wilted, about 2 minutes.
6. Finish: Drizzle toasted sesame oil, stir once more, and remove from heat.
7. Serve: Garnish with toasted sesame seeds and enjoy immediately.

Tips & Variations

Feel free to swap spinach for kale or bok choy for a different texture. Adding a splash of vegan oyster sauce or a sprinkle of chili flakes can elevate the umami even more.

Nutrition Facts

Serving Suggestions

This stir-fry pairs wonderfully with steamed rice or noodles. For a heartier meal, serve alongside the Costco Vegan Mushroom Stew Recipe to keep your mushroom theme going!

Creamy Vegan Avocado Pasta

Ingredients

• 12 oz spaghetti or your favorite pasta
• 2 ripe avocados, peeled and pitted
• 2 cloves garlic
• 1/4 cup fresh basil leaves
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)

Equipment

• Pot for boiling pasta
• Food processor or blender
• Colander
• Mixing bowl
• Tongs or pasta fork

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
2. Make avocado sauce: In a food processor or blender, combine avocados, garlic, basil, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
3. Toss pasta: Return pasta to the pot or a large bowl. Add the avocado sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
4. Serve: Plate the pasta and garnish with red pepper flakes if desired.

Tips & Variations

For extra protein, toss in some toasted pine nuts or chickpeas. This sauce is also fantastic as a spread on sandwiches or wraps.

Nutrition Facts

Serving Suggestions

This creamy avocado pasta shines on its own but also pairs beautifully with a fresh green salad or steamed vegetables. For a decadent touch, add a drizzle of Kenji’s Classico Sun Dried Tomato Alfredo Sauce on the side.

Conclusion

Diving into Kenji’s vegan recipes reveals how versatile and rewarding plant-based cooking can be. From the crispy tofu that satisfies even the most devoted carnivores to the umami-rich mushroom stir-fry and the luscious avocado pasta, these dishes prove that vegan meals don’t have to be bland or complicated.

Each recipe is thoughtfully designed to bring out maximum flavor, making them perfect for everyday meals or special occasions. Whether you’re new to vegan cooking or a seasoned pro, Kenji’s recipes are approachable, delicious, and sure to become staples in your kitchen.

For more inspiring recipes, don’t forget to check out other favorites like the Chocolate Heaven Cake Recipe or the refreshing Chipotle Black Beans And Rice Recipe. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Recipes from Kenji”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A collection of flavorful and wholesome vegan dishes inspired by Kenji’s innovative cooking style. Each recipe is designed to be simple, nutritious, and delicious.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup quinoa”, “2 cups vegetable broth”, “1 tablespoon olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, chopped”, “1 zucchini, diced”, “1 cup cherry tomatoes, halved”, “1 can (15 oz) black beans, drained and rinsed”, “1 teaspoon smoked paprika”, “Salt and pepper to taste”, “1/4 cup fresh cilantro, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse quinoa under cold water.”}, {“@type”: “HowToStep”, “text”: “In a pot, bring vegetable broth to a boil and add quinoa.”}, {“@type”: “HowToStep”, “text”: “Reduce heat, cover, and simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper and zucchini; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in cherry tomatoes, black beans, and smoked paprika.”}, {“@type”: “HowToStep”, “text”: “Cook for another 5 minutes, seasoning with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Fluff quinoa with a fork and combine with vegetable mixture.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro and serve warm.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “12 g”, “fatContent”: “8 g”, “carbohydrateContent”: “55 g”}}