North Texas Daily

In the mood for vegan food: Here’s three recipes to try out

In the mood for vegan food: Here’s three recipes to try out

In the mood for vegan food: Here’s three recipes to try out
November 19
21:26 2019

By Sean Riedel // Contributing writer

If you’re someone who thinks vegan food isn’t tasty or is difficult and expensive to cook, I’m here to try to change your mind.

I took the plunge into veganism this year and have begun to experiment with cooking vegan meals for myself as it is not always easy to find options at restaurants. There are a lot of recipes that can easily become meatless or animal product free if you just take the time. Meat substitutes are better and easier to find than ever, and most aren’t very expensive. Vegetables are also not very expensive.

Recently, I have had a couple of vegan food nights at my apartment where I invited over a bunch of friends and cooked them dinner, too (a pretty sweet deal on their end). Here are some dishes I’ve made so far that you, too, can try out.

Veggie Chili

The first dinner party was dubbed chili night, in which I took my grandmother’s recipe for chili and swapped out the ground beef for Morning Star Farms Grillers Crumbles, which resembles ground beef and could easily be mistaken for it if you didn’t know you were eating vegan. I cooked up the crumbles in olive oil and minced garlic.

After that was cooked, I added low sodium canned tomato sauce and black and pinto beans. Depending on how many people you are cooking for, you will use varying amounts of every ingredient. I usually just eyeball it.

After I’ve added all the canned ingredients, I begin to add seasonings. I use a lot of chili powder, and just go by taste. I also use cayenne pepper, fresh or minced onion, black pepper, chili flakes and cumin. I generally don’t add any additional salt, but you can salt to taste. Let it simmer for at least 30 minutes to allow for all the flavors to kind of meld together.

You can also add quinoa to this recipe for some added grains.


A couple weeks ago, I had a taco night, for which I used Morning Star Farms Grillers Crumbles and their Chik’n Strips. I began by cooking the crumbles in olive oil and minced garlic, and then seasoned with some black pepper, cayenne pepper and minced onion. After letting it cook on medium heat for about 10 minutes, I moved it to another spot on the stove and just kept it warm while I cooked some peppers. For those, I used the vegan avocado butter to start with, and then seasoned the peppers with minced garlic and black pepper.

I took the peppers out and then immediately threw in the chik’n, that way it could take in some of the seasoning and flavors of the peppers. You can use any toppings you want, but I made guacamole and then bought a couple of salsas that people could use.

Veggie Fried Rice

Start with regular white or brown rice, or if you are going for lower calories, use cauliflower rice. Cook it based on the instructions provided and add any veggies you would like, frozen or fresh. I prefer carrots, peas, and spinach but this is really just a preference. While these are cooking, add small amounts of sesame oil and soy sauce. I stay pretty light on the soy sauce due to its high amount of sodium, but add either to taste. Additional seasonings that I love are minced garlic, curry powder, cayenne pepper, chili flakes and onion powder.

The entire prep and cook time should not surpass 30 minutes so it’s a quick meal overall that tastes really great and is pretty low in calories.

Featured image: Courtesy Sean Riedel

About Author

North Texas Daily

North Texas Daily

The North Texas Daily is the official student newspaper of the University of North Texas, proudly serving UNT and the Denton community since 1916.

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