Please don’t give me any recommendations for bad vegan toppings, nor any recommendations for good vegans topping me to be bred.
seconding the recommendations for nice hummus with olive oil, but I also gotta add babaganoush to the mix, if you don’t have a problem with eggplants (some people hate the texture)
it’s fairly easy to make and it’s unbelievably delicious… sprinkle some nooch on top of that shit and you’re good to go
I love eggplants actually! Got a great simple dish with that and orzo
Eggplant and orzo you say…I wish to subscribe to your newsletter
Sure! It’s a one pan one tray recipe. And it’s also vibes based, like the ratio of all the things will change depending on what I got.
You’re gonna need
Veggies: eggplant, some garlic, some onion and whatever other veggies you feel like (I recommend zucchini).
One can of chopped/flayed tomatoes.
Veggie boullion/broth.
(Olive) Oil.
A blender of some sort.
An oven and a stovetop.
A pot and a tray.
Some wine or vinegar.- Turn the veggies with some olive oil, put then in a tray and put it in the oven on high heat. (Optional: Chop up some zucchini and eggplant into tiny bits, put them in the oven with the rest of the veggies, but not mixed in.)
- Take it out when the veggies are starting to char a little bit.
- in a pan add some olive oil, some herbs if you’ve got them, more garlic if you want and fry at a high heat until the garlic becomes slightly see-through.
- Add the tomatoes to the pan. Stir a bit.
- Add the veggies, turn down the heat to a medium level. (If you’re doing the optional side-quest then don’t add the chopped up bits)
- you want all the stuff to get nicely mixed together.
- Now put the mixture in a blender and blend until smooth or only slightly chunky (Final step of the optional quest: Add the chopped up bits after blending).
- Put more olive oil on the pan. Turn up the heat and add orzo rice. Don’t worry about getting sauce stuck on your pan. If you were using a stave blender then move the sauce into another container for a bit.
- After a little while (usually I say “when you feel uneasy about warming pasta like this” but I don’t know you.) when the orzo looks ready, turn the heat down to medium and add the wine (if you’re using vinegar add less) to de-glaze the pan.
- add the sauce back in the pan and stir until the orzo is mixed well in.
- Now add the broth. Usually I use about 0.5-1 liter, but it varies.
broth amount.
You want to pour in so there’s broth from the top of the orzo and about the length of the first joint on your digit finger. I’ve heard some people say something about knuckle height? It’s the same amount of liquid as when you’re cooking rice, I dunno.
- Put a lid on it and let it boil. Go to check on it once in a while, stir, taste and feel the density of the orzo (I like it al dente but you do you). Season to taste.
It’s done when you enjoy the sensation of eating it.
Good things to season with - Lemon zest, lemon juice, soy sauce, hoisin sauce (no idea of that’s vegan actually, Worcestershire sauce (vegan variants exist), Balsamic vinegar, and more stuff I can’t recall.
If vegan parmegiano is a thing then grate that top and serve. Also consider serving on a bedding of rucola or spinach.Perfect! Thanks so much! Appreciate vibes based cooking
Refried beans. Good with nooch or some raw white onion on it as well.
Jam that’s not made with gelatin is one of my favorite things to put on sourdough. My favorite is orange marmalade.
For a savory alternative, I’m a big fan of tapenade, or hummus. When tomatoes are in season, I will just put some slices with a bit of salt and olive oil on top. Bruschetta ftw.
Sounds good! I’m really looking for savoury toppings, since I’d like to be able to replace cheese with something vegan and cheese is kinda savoury. I haven’t really tried any vegan cheese I’d call good though (which is fine. I feel like vegan food is best when it’s not just trying to be a substitute)
Vegan cheese is not really good, I agree.
Check out Pan ab Tomaquet, too. Or friselle. Southern Europe is full of variations of “put olive oil and veggies on bread” like artichoke cream or grilled eggplant. Pesto is also a popular topping, you can make it vegan by replacing the Parmigiano with nutritional yeast. Those Danish open faced sandwiches on rye bread are really tasty, too… Smorrebrod i think they’re called (I know there’s a couple Danish users on hb, sorry for not using your letters).
I’m more familiar with Spanish and Italian cuisine, but I’m sure Greeks, Turkish, the balkans, and all of North Africa and/or the Levant must have some bangers to put on bread. I just remembered babaganoush, too as a topping slaps.
For Latin American cuisine, cemitas are delicious: pretty much an open faced sandwich with a base of refried beans. Venezuelan arepas are good to recreate in sandwich form if you can’t get harina PAN, and you sub or just omit the non-vegan parts: there’s the Pabellón: with black beans and slices of fried sweet plantain and whatever sub you have for shredded beef, or the Domino: black beans and shredded (vegan) cheese. Or the reina pepiada: avocado and black beans, normally with shredded chicken, but you can use some spiced seitan instead.
I’m actually part danish and when visiting that part of my family i always get incredible smørrebrød. That’s partially why I’m asking actually lol. If you want a good simple one I can recommend pan-fried potatoes (which you can make a batch of and then keep refrigerated) with lettuce, vegan mayo and then salt, pepper and chili.
Thanks for the other recommendations, they sound great!
Thin sliced tofu or tempeh pan fried with oil, salt, and spices. Put it in a sandwich with lettuce and tomato, other veggies, and a sauce/spread
Vegan butter, marmite, and then nutritional yeast. I eat this combination a lot.
I’ve made pav bhadji and while it’s not super quick to make it is savory and hearty.
Perhaps try playing around with miso. There are a bunch of different varieties, and I find it fits in the cheese flavor slot pretty well. Probably don’t want to just slather it on straight except in smaller quantities, but great for adding richness and depth to other things you might be concocting.
I love miso! Thanks for that great idea, I never would’ve thought to use it like that
A friend of mine would get this really nice vegan truffle spread from a nearby grocery store. Sorry to say, I don’t recall the specifics. If you can find something like that it could make for a nice topping!
Hummus, olive oil, nut butters, vegan jams, all are great and naturally vegan. Vegan butters and cream cheese are good too but can be hit or miss, I tend to prefer dishes that evolved over time as vegan naturally.
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I have a hard time discerning if 老干妈 is actually vegan or if it is vegetarian (since cheese doesn’t actually come up very often in most Chinese’ diets, the word for vegan and vegetarian are both 素食主义者 with vegans simply opting out of egg)
However, here’s a neat video by Chinese Cooking Demystified re: homemade chili crisp
I’ve had it with peanut butter on bread, olives and tomato (kinda interesting) and avocado (it was alright)
That sounds absolutely delicious. Thank you!
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy:
Hummus.
Literally eating hummus on toast for breakfast today. I bake one loaf a week for weekday breakfasts between my partner and I and I do a big batch of hummus every two weeks.
Start my day already hitting my bean quota. This could be you but you playin
Hummus is top tier, but I don’t enjoy it as sandwich spread. I do like making bread sticks with old bread and then using hummus and tzatsiki as dip. I’ve been looking for a good vegan yoghurt substitute, but all the ones in stores near me taste too sweet.
Grated tomato and olive oil over a toasted crusty bread.
I’ve never thought to grate a tomato. Doesn’t it just spille the Juice everywhere?
I always grate it directly into a bowl, so i never thought about it spilling. I usually just season it with some salt, pepper, and maybe a crushed garlic clove.
Sounds amazing, thank you
Vegan pesto
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It makes my mouth dry
though I love a pb&j
