What to Serve a Vegan Guest for Dinner – Including Dessert

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If you have a teen who has decided to go vegan, or perhaps are having company for dinner and have just learned that one of your guests is vegan, we’re here to help. Following a vegan diet means abstaining from animal products in terms of both food and anything else derived from animals, such as products like leather.

 

Did you know that Tofutti products are dairy-free, and we offer vegan products such as our Tofutti Better Than Cream Cheese  and Sour Supreme?  Both are wonderful on their own but are also ideal for making delicious dips, soups, entrees and desserts.

 

Here’s a sample meal, including an appetizer, salad, entree and dessert. Everyone at the table will be begging for a taste.

 

Avocado Toast Appetizer

 

A popular breakfast treat, avo toast becomes party fare when served party-style.

 

10 small, thinly sliced pieces of vegan sourdough or whole grain bread

1 tbsp olive oil or coconut oil

1 tsp garlic powder

3 tbsp Tofutti Better Than Cream Cheese

2 large, ripe avocados

2 tsp lemon juice

1/2 tsp salt

Sprinkle of pepper

 

Place bread slices on a baking tray. Preheat oven to 350˚F (175˚C). In a small bowl, add olive or coconut oil and garlic powder. Using a fork, blend in Tofutti Better Than Cream Cheese.  Spread bread with oil and Better Than Cream Cheese mixture.

 

Place tray of bread slices in hot oven, and toast until bread is lightly browned, about 5 minutes. Meanwhile, peel avocados, remove pits, and finely dice. Place in a bowl and mash with a fork. Add lemon juice, salt and pepper, and stir to blend.

 

Remove toasted bread from the oven. Spoon avocado mixture on top of toasts. Place avo toasts on a serving tray, and watch them disappear!

 

Vegan Ranch Dressing with Mixed Green Salad

 

1 container of Tofutti Sour Supreme

1 tsp dried onion powder

1 tsp dried garlic powder (or 1 clove fresh garlic, minced)

1/2 tsp dried dill

1/2 tsp salt

Juice of half a lemon

 

In a small bowl, mix all the ingredients together. (If you prefer a creamier dressing, place the ingredients into a small food processor and whirl at low speed for half a minute.) Pour into a small jug, and serve with a fresh mixed green salad.

 

Dressing can be made a few hours ahead of time and refrigerated to blend the flavours.

 

Hearty White Bean Stew

 

2 cans white navy beans (or 2 cups dried beans)

1 tbsp olive oil

1 red onion, finely diced

2 garlic cloves, finely minced

2 carrots, finely diced

2 white or red potatoes, finely cubed

1 tsp dried rosemary

1 tsp dried oregano

1 container vegetable broth

1/2 container Tofutti Sour Supreme

Fresh parsley

 

If you are using dried beans, soak overnight in cold water, drain, and then cook covered in fresh water for about 50 minutes (or per package directions) or until beans are tender. Drain beans and set aside.

 

In a frying pan, add the olive oil along with the onion, garlic, carrots, potatoes, rosemary and oregano, and sauté about 10 minutes or until potatoes and other vegetables soften.

 

In a soup pot, combine the beans, vegetables and broth. Cook for another 30 to 40 minutes, and then ladle into soup bowls. Top each bowl of stew with 2 to 3 tbsp Tofutti Sour Supreme,  and garnish with a couple sprigs of fresh parsley.

 

Strawberry Crisp

 

Head to your local farmer’s market or fruit stand to buy some fresh, local strawberries in season. Serve the warm, fragrant strawberry crisp with icy cold Tofutti dairy-free frozen treats for a match made in heaven!

 

2 1/2 cups strawberries

1/4 cup white sugar

1 cup almond flour

1 cup rolled oats

1 tsp cinnamon

1/4 cup coconut oil, melted (or olive oil)

2 tbsp pure maple syrup

 

Preheat oven to 350˚F (175˚C). Lightly grease (with olive oil or a butter substitute) four ovenproof ramekins, or one 8 x 8 glass baking dish.

 

Slice the strawberries into quarters and add them to a large bowl. Pour sugar over and stir. Pour berries into ramekins or baking dish, reserving a few for garnish.

 

In a mixing bowl, combine almond flour, rolled oats, cinnamon, melted coconut oil (or olive oil) and maple syrup. Mix with a fork. Divide crumble and sprinkle over the strawberries; spread to loosely cover. Bake for 25 to 30 minutes.

 

Garnish with reserved strawberries, and serve warm with a big scoop of   non-dairy frozen dessert, available in various flavours, including Vanilla, Chocolate and Vanilla Almond Bark®.

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