Discovering Vegan Variety Recipes 350 Best Vegan Recipes

Discovering vegan variety could possibly be another title for Deb Roussou’s new cook book entitled 350 Best Vegan Recipes There certainly is a whole lot o variety going on in this book and new recipes I am loving and some I am putting in next weeks menu plan to experience something different.
Vegan Varieity Recipes
Successfully keeping my husband and I on an affordable vegan meal plan has a lot to do with making things from scratch. I have noticed a drop in my grocery bill since switching to a vegan life style. The section, Vegan from Scratch in this book was something I looked at first when receiving this book in exchange for a review from Robert Rose Inc.

I love that I now have a recipe for Vegetable Bouillon and a fun recipe called Crunch.
So often I like to put things on top of my food that adds a crunch factor and now I can make my own instead of browsing the grocery aisles and deciding if it is vegan friendly.

We love dips and appetizers and I found some recipes that were new for me listed in the small plate starters and the sauces, dips, and spreads sections of this recipe book.
Discovering vegan variety recipes in 350 Best Vegan Recipes

Discovering Vegan Variety Recipes:

350 Best Vegan Recipes Content Page

  1. Vegan from Scratch
  2. Small Plate Starters
  3. Breakfast Anytime
  4. Breads, Rolls and Crackers
  5. Hot Vegetables and Cool Salads
  6. The Mains
  7. Beans, Pasta and Grains
  8. Soups, Chilis and Curries
  9. Sauces, Dips and Spreads
  10. Dressings and Spice Blends
  11. Cocktails, Drinks and Smoothies
  12. Sweets

I love when I have a recipe book that teaches me how to be self sufficient and helps me save money on my groceries while discovering vegan variety and implementing it my weekly menu plan.

I have all the ingredients in my kitchen already for Horseradish Mustard and Panko-Encrusted Tofu so we will be trying this recipe this week. Why not try it with me?

Horseradish Mustard and Panko-Encrusted Tofu( Serving 4)
Vegan recipe for Horseradish Mustard Panko Encrusted TofuCourtesy of 350 Best Vegan Recipes by Deb Roussou © 2012 Robert Rose Inc. Reprinted with permission. Available where books are sold.

Image credit: Colin Erricson

You will need:

  • Baking sheet, lined with parchment paper
  • Immersion blender or upright blender
  • Ingredients

    1. 1 lb firm tofu 500 g
    2. 1⁄2 cup dry white wine 125 mL
    3. 4 oz firm or extra-firm silken tofu 125 g
    4. 1⁄4 cup plain soy milk 60 mL
    5. 5 tsp Dijon mustard 25 mL
    6. 1 tbsp prepared horseradish 15 mL
    7. 1 tbsp freshly squeezed lemon juice 15 mL
    8. 1⁄2 cup all-purpose flour 125 mL
    9. 2 tbsp tapioca flour or cornstarch 30 mL
    10. 1⁄2 tsp salt 2 mL
    11. 3 cups panko bread crumbs 750 mL
    12. 1⁄4 cup canola oil, divided 60 mL


    1. Drain tofu, wrap in a clean thick kitchen towel or paper towels and place on a dinner plate. Place a second dinner plate on top, place a heavy can on top and set aside for 1 hour.
    2. Cut pressed firm tofu in half crosswise. Set each half on one narrow side and cut into two 1-inch (2.5 cm) thick pieces. Pour wine into a shallow bowl and lay tofu slices in wine.
    3. In a 2-cup (500 mL) glass measuring cup, using an immersion blender or in an upright blender, combine silken tofu, soy milk, mustard, horseradish and lemon juice and purée into a very smooth sauce. Pour mixture into another shallow bowl and set aside.
    4. In a third shallow bowl, whisk together flour, tapioca and salt. Pour panko into fourth shallow bowl.

    Working in Batches

  • Flip tofu in wine to dampen both sides, then remove from wine.
  • Dredge tofu in flour mixture, turning to coat all sides and transfer to mustard mixture. Using fork and fingers, turn tofu to generously coat all sides.
  • Using fork and fingers lift and transfer tofu to panko and turn to coat all sides. Transfer coated tofu to prepared baking sheet.
  • Any leftover tofu can be cooled and stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F (200°C) oven for 20 minutes to heat and crisp and serve atop a green salad.

  • Place a heavy-bottomed skillet over medium-high heat and let pan get hot.
  • Add 3 tbsp (45 mL) of the oil and heat until it shimmers. Carefully place 1 or 2 tofu pieces at a time into hot oil and cook until bottom is golden brown and crusty, 1 to 11⁄2 minutes.
  • Flip tofu and cook until bottom is crispy, about 1 minute. If feeling clever, tip tofu up onto sides and cook until crispy.
  • Transfer to a platter lined with paper towels to drain. Continue with remaining tofu, adding oil and adjusting heat as necessary between batches. Serve hot.
  • Just reading the description of this recipe makes me want to go get started making it in the kitchen right now, What do you think?

    Crunch down through the tangy, crispy golden brown panko crust and bite into the velvety soft tofu center of these absolutely fabulous dinner delights. The zesty flavors of horseradish and mustard add just the right touch of snap hidden in a middle layer between crunchy and creamy.

    Discovering vegan variety comes in 350 Best Vegan Recipes by Deb Roussou.

    Your invited to our vegan community while discovering variety vegan recipes and fellow vegans.