Jane Dough Eats Vegan

i am a 25-year-old vegan pastry chef hailing from new jersey and currently living in southern california. my goal is to provide you with easy and delicious vegan (& gluten-free) recipes! My inbox is open to anyone who has questions/comments/suggestions.



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Anonymous asked: can you share an easy and beginners way to make tofu? I want to make it but i have no idea how to handle or prepare it? and tips to make it super delicious too

Sure! Let me start this by saying that I was super intimidated by tofu for a long time. I’ve had so much bad tofu in my life that I was convinced that it was just a gross food with no hope. Little did I know, tofu is an amazingly absorbent ingredient that lends its flavor to whatever it’s cooking in and has the ability to taste amazing when cooked properly!

My gateway into the world of yummy tofu was tofu scramble. To this day, it is still my favorite way to eat tofu. Try this recipe out! It requires very little prep as far as the tofu goes - just drain the package, pat dry, and crumble/mash into small pieces.

Some other helpful tips I’ve gathered over the years:

  • Tofu comes in different styles, ranging from silken to extra/super firm. In cooking, I almost always use extra-firm. In the beginning, I always had issues with the tofu falling apart and using extra-firm tofu will help to prevent that. In preparation, Make sure to drain all the liquid from the tofu. Next, wrap it in a kitchen towel or a few layers of paper towel, set it on a plate, place another plate on top of it (flipped over), and set something heavy on top, such as a book or a can of tomato sauce - anything that’ll apply a decent amount of pressure. For best results, press the tofu for 20 minutes - 1 hour. When you come back to it, most of the water will have extracted from the tofu and you’re left with a block of tender tofu, ready for virtually anything! You can slice it into rectangles and grill it to make tofu “steaks,” cut into thin strips to use in fajitas, or cut into cubes for a stir fry. 
  • To infuse the most flavor into tofu, it’s best to marinate it. After you have pressed your tofu and cut it into your desired shapes, place in a bowl with a marinade of your choice. This can simply be BBQ sauce, dry seasoning, a vinaigrette - just make sure that all the pieces are coated by the marinade. Cover the bowl with plastic wrap and refrigerate for 1 hour (if you like to meal prep, do this the night before and leave to marinate overnight). Once it’s ready for cooking, you’re free to grill it, bake it, or sautee it. 
  • Silken tofu is wonderful for a protein boost in smoothies!! It will also make a decadent chocolate mousse

Don’t be afraid of tofu!! Keep trying and I am sure you will find a method that works best for you.

I hope this helps!

Cheezy Rosemary Potatoes, Crispy Tofu, & KaleVegan & Gluten Free Serves 4-6
I stood in my kitchen last night trying to come up with dinner. I have a big canister full of nooch. “Nooch,” otherwise known as nutritional yeast, is a deactivated yeast that’s sold in powder and flake form. It’s packed with protein and B12 and has an incredible nutty, cheesy flavor. You can use it as a topping for popcorn (one of my favorite uses), as parmigiana on top of pasta, kale chips.
"What can I do with this tonight?" I thought. My mind went right to a cheez sauce, however, ever since making my super simple cheese sauce using Daiya, I deemed nooch sauce obsolete. But then I thought "I have all this nooch I want to use. It’s full of vitamins and is a lot healthier than the cheese sauce I usually make, so maybe I need to revisit this." And I’m glad I did!
Preheat your oven to 450° F and lightly grease a sheet pan.
For the potatoes:
6 small-medium red potatoes, cleaned and cut into 1/2” cubes
1 T coconut oil, melted
2 tsp minced garlic
1 1/2 tsp salt
2 tsp freshly ground black pepper (you can cut back on this if you’d like - I just really like pepper)
1 tsp garlic powder
1/4 tsp crushed red pepper flakes
In a large bowl, toss the potatoes with the oil and spices until everything is evenly coated. Once the oven is preheated, pour the potatoes in an even layer on the sheet pan and back for 25 minutes, stirring halfway through, until potatoes are golden and tender
For the tofu:
One block of extra-firm tofu, drained & pressed, and cut into small cubes
1 T + 2 tsp olive oil, divided
1 tsp tapioca starch
2 tsp salt
1 tsp freshly ground black pepper
1 1/2 tsp garlic powder
In a medium skillet, heat 1 T olive oil on medium-high heat. In a large bowl, combine the tofu with the remaining oil and spices until all pieces are evenly coated. The tapioca starch will help the tofu crisp up a bit more. Cook, stirring often, until pieces are golden and crispy, 10-15 minutes.
"Cheeze" Sauce:
3/4 cup unsweetened, plain nondairy milk (I used almond)
1 T tapioca starch (regular flour would be ok here. I used tapioca for the sake of making it gluten free)
1 T non-dairy butter (coconut oil would work well here, too)
1 tsp minced garlic
2 T fresh rosemary, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
6 T nooch 
1/4 tsp dijon mustard
1/4 tsp turmeric
In a small bowl, whisk together the milk & tapioca starch. In a small pot on medium heat, melt the non-dairy butter with the minced & powdered garlic, rosemary, salt, pepper, and red pepper flakes. To that, add the milk mixture & nooch. Reduce heat to low and add in the dijon & turmeric. Cook 5-7 minutes until the mixture starts to thicken up. 
Once it’s done, smother the potatoes in that cheese sauce!
Lay some potatoes on top of a bed of sauteed kale (mine was made by sauteeing in the same pan as the tofu with 1 T water to steam and a pinch of salt and cooked until wilted). Add the tofu and top, and there you have it!

Cheezy Rosemary Potatoes, Crispy Tofu, & Kale
Vegan & Gluten Free 
Serves 4-6

I stood in my kitchen last night trying to come up with dinner. I have a big canister full of nooch. “Nooch,” otherwise known as nutritional yeast, is a deactivated yeast that’s sold in powder and flake form. It’s packed with protein and B12 and has an incredible nutty, cheesy flavor. You can use it as a topping for popcorn (one of my favorite uses), as parmigiana on top of pasta, kale chips.

"What can I do with this tonight?" I thought. My mind went right to a cheez sauce, however, ever since making my super simple cheese sauce using Daiya, I deemed nooch sauce obsolete. But then I thought "I have all this nooch I want to use. It’s full of vitamins and is a lot healthier than the cheese sauce I usually make, so maybe I need to revisit this." And I’m glad I did!

Preheat your oven to 450° F and lightly grease a sheet pan.

For the potatoes:

  • 6 small-medium red potatoes, cleaned and cut into 1/2” cubes
  • 1 T coconut oil, melted
  • 2 tsp minced garlic
  • 1 1/2 tsp salt
  • 2 tsp freshly ground black pepper (you can cut back on this if you’d like - I just really like pepper)
  • 1 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes

In a large bowl, toss the potatoes with the oil and spices until everything is evenly coated. Once the oven is preheated, pour the potatoes in an even layer on the sheet pan and back for 25 minutes, stirring halfway through, until potatoes are golden and tender

For the tofu:

  • One block of extra-firm tofu, drained & pressed, and cut into small cubes
  • 1 T + 2 tsp olive oil, divided
  • 1 tsp tapioca starch
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 1/2 tsp garlic powder

In a medium skillet, heat 1 T olive oil on medium-high heat. In a large bowl, combine the tofu with the remaining oil and spices until all pieces are evenly coated. The tapioca starch will help the tofu crisp up a bit more. Cook, stirring often, until pieces are golden and crispy, 10-15 minutes.

"Cheeze" Sauce:

  • 3/4 cup unsweetened, plain nondairy milk (I used almond)
  • 1 T tapioca starch (regular flour would be ok here. I used tapioca for the sake of making it gluten free)
  • 1 T non-dairy butter (coconut oil would work well here, too)
  • 1 tsp minced garlic
  • 2 T fresh rosemary, minced
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • 6 T nooch 
  • 1/4 tsp dijon mustard
  • 1/4 tsp turmeric

In a small bowl, whisk together the milk & tapioca starch. In a small pot on medium heat, melt the non-dairy butter with the minced & powdered garlic, rosemary, salt, pepper, and red pepper flakes. To that, add the milk mixture & nooch. Reduce heat to low and add in the dijon & turmeric. Cook 5-7 minutes until the mixture starts to thicken up. 

Once it’s done, smother the potatoes in that cheese sauce!

Lay some potatoes on top of a bed of sauteed kale (mine was made by sauteeing in the same pan as the tofu with 1 T water to steam and a pinch of salt and cooked until wilted). Add the tofu and top, and there you have it!

Vegan Gluten Free Sweet Potato & Kale Enchiladas
This is a super simple and very budget-friendly meal! 
Servings per recipe: 6
Ingredients:
- 12 corn tortillas
- 3 medium sweet potatoes, peeled and diced into 1/2” cubes
- 1 red onion, cut into strips
- 2 cups of kale, chopped
- 1 handful of cilantro, chopped
- 1 T minced garlic
- 2 oz. of diced green chilies
- 1 10oz. can of red enchilada sauce
- 2 T water or veggie broth
- juice of 1 lime
- salt
- pepper
Preheat your oven to 350 degrees and lightly oil a casserole dish. Fill a large pot halfway with water and bring to a boil. Add a pinch of salt and the diced sweet potatoes to the water. Cover and cook for 10-12 minutes until the potatoes are tender. Drain and transfer to a large bowl and mash with a fork.
To the sweet potatoes, fold in the green chilies, cilantro, and 2 T enchilada sauce. Squeeze in the juice of a lime and season with salt and pepper to taste.
In a skillet, heat 2 T water/veg broth on medium heat and to that, add the garlic, onions, and a pinch of salt. Cook until onions are slightly translucent and starting to brown. Add in the kale and continue to cook until kale is wilted.
Heat the tortillas over an open flame until lightly browned and flexible enough to roll.
Distribute the sweet potato mash between 12 tortillas and spread from end to end, leaving space on either side so that you can roll them. Evenly distribute the onion/kale filling on top of the sweet potato. Roll them up and place side by 
side in the casserole dish. Pour half of the remaining enchilada sauce on top and bake for 20 minutes.
Once they come out of the oven, add the remaining sauce and top with whatever you’d like! For me, I was perfectly content with some sliced avocado and more cilantro.
Enjoy!
xoxo,
Jane Dough

never-lose-yourselfff asked: tips on going from vegetarian to vegan

janedoughxvx:

I lived as a very ignorant vegetarian for 4 1/2 years - unaware of the horrible things that happen in the dairy industry, thinking that no one had to suffer for my glass of milk or my scrambled eggs. All it took was one person to show me the facts and it was like a switch that went off in my head. 

I encourage you to read this article to learn about what goes on in the dairy industry, as well as this article to learn about chickens used for their eggs.

It takes a willingness to let go of what you think is “normal” and putting aside the satisfaction of your taste buds. Cutting meat out of your diet is a huge and important step, so you’re almost there!

Explore dairy and egg alternatives:

- Tofu scramble in lieu of scrambled eggs
- Non-dairy milks including: soy, almond, rice, hemp, even sunflower milk
- Soy and almond milk yogurt. Brands include: So Delicious, Wholesoy & Co., Trader Joe’s, Amande, and Almond Dream
- unsweetened applesauce, Ener-G Egg Replacer powder, and flax seed as egg alternatives in baking
- Vegan cheeses including: Daiya (which comes in shreds, slices, and the wedge in a variety of flavors!), Teese, Kite Hill, and Follow Your Heart

You can use these cheeses to make an easy and delicious cheese sauce, suitable for vegan mac & cheese, nachos, even seitan cheese steaks!

There are vegan alternatives for most things these days. 

One of the best things I can suggest is getting the app “Is It Vegan?" It makes grocery shopping for vegan-friendly items a breeze by allowing you to scan items and telling you if it’s vegan or not.

VeganKit.com is an all-encompassing resource that’s fantastic for those starting out. 

Here’s a list of a few of my favorite books:

- Vegan’s Daily Companion by Colleen Patrick-Goudreau
- The Joy of Vegan Baking by Colleen Patrick-Goudreau
- Veganomicon by Isa Chandra Moscowitz and Terry Hope Romero
- Vegan Junk Food by Lane Gold
- The 30 Minute Vegan by Mark Reinfeld and Jennifer Murray

If anyone has anything to add, please feel free! I hope this helps!

Jane Dough Eats Vegan turned 1 today!
Wow, I didn’t realize it had been a whole year since I started this silly blog already. :)

Jane Dough Eats Vegan turned 1 today!

Wow, I didn’t realize it had been a whole year since I started this silly blog already. :)

(Source: assets)

Vegan Super Burgers

Here they are! My infamous Super Burgers. Truly one of the best-tasting things I have every made. This gluteny goodness was made as a “last meal” of sorts before my boyfriend & I decided to be more health conscious, and let me tell you, this was perfection. It was absolutely everything we wanted and more. This is composed of a juicy BBQ seitan burger topped with lightly-fried mac & cheese and all the fixins (in this case, tomato, onion, avocado onion rings, and cilantro).

Here’s what you’ll need! (makes 6):
Burger buns of your choice
about a cup of BBQ sauce (store-bought or homemade)
choice toppings

1 cup vital wheat gluten
1 cup regular flour
1 T garlic powder
1 T onion powder
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup vegetable broth
1/4 cup sunflower oil (or sub canola/veg oil)
2 T ketchup
2 T BBQ sauce
1/2 recipe of vegan mac & cheese

Preheat your oven to 350 degrees and lightly oil a baking sheet.

In a large bowl, mix together the vital wheat gluten, flour, garlic powder, onion powder, salt, and pepper.

In a smaller bowl, mix together broth, oil, ketchup, and 2 T BBQ sauce. 

Add the wet mixture to the dry and gently fold ingredients together until it becomes a uniform mass. Let sit for 20 minutes. 

While it sits, lightly fry your mac & cheese in some vegan margarine or veg oil. I just cook it enough that everything is a little crispy - it doesn’t necessarily stay together and I think I like that better than having a big block of fried macaroni. 

Split the burger mixture into 6 equal portions and flatten into 1/2 burger patties (these will plump up a little when they bake). Transfer the patties onto the baking sheet and use 1/2 of the BBQ sauce to slather the tops with. 

Cover with foil and bake for 20 minutes. Flip, slather with the remaining BBQ sauce, and bake (uncovered) for 15 more minutes. Remove from the oven and assemble on a bun with the mac and cheese and whatever toppings your heart desires! 

Enjoy!

Something to be noted:

Hey everyone!

I’ve neglected this blog a bit due to multiple personal events in my life, including moving to the west coast. I came back to this blog to a really rude message in my inbox and I would just like to say this:

The purpose of this blog is to provide those who are interested with vegan recipes and tips for cooking/baking. It is NOT a harbor for anyone’s negativity. No one is obligated to follow this blog and/or support what I do.

That being said, my inbox is open to anyone who has questions about cooking/baking and/or suggestions for what other recipes they’d like to see on here!

Thanks!

Anonymous asked: Just want to say I really love an appreciate your blog! I don't have a tumblr or else this wouldn't be anon but i have a strict vegan boyfriend and I CANT cook anything that isn't microwaveable and thanks to your blog i'm able to cook for him and it makes him really happy. We both loove looove your blog and recipes!

Thank you! I’m glad to hear you’ve enjoyed the recipes.

I’ve neglected this blog for a little while, but I hope to have some new and exciting recipes up in the near future!

schnephanie asked: hi! I was recommended this blog by one of my friends. I have a question. My boyfriend and I are both vegan and our six-months is coming up soon and I had plans to make him Baja Blast cupcakes, top them with sour patch kids, and then mail them off to him (he lives a couple hours away). My question is...I've got no idea how to make them, Do you think that making lemon cupcakes and pouring Baja Blast would work out? and if so, do you have a good lemon cake recipe? Thanks a lot!

Those sound delicious. I think you’re on the right track - I would start with lemon cake and use 1/2 baja blast and 1/2 milk for the liquid. Bake and them brush the tops with baja blast just as they come out of the oven. 

Here is my lemon cupcake recipe that I used on Cupcake Wars!:

http://www.foodnetwork.com/recipes/vegan-lemon-cupcakes-with-fresh-berry-filling-and-lemon-buttercream-recipe.html

takeyoualive asked: hi! what do you use to subsitute eggs & butter when making cakes & do you just use a gluten free flour? thanks :D

Hi there! For eggs, I find that using unsweetened applesauce makes for the most moist cakes! Just replace each egg with 1/4 c. applesauce. To make gluten free, replace regular flour with gluten free flour of your choice (sifted) and add in about 1/2 tsp xanthan gum per cup of gf flour used - this will hold the mixture together and prevent from crumbling.