If you know ANYTHING about me, you know that I’m the least preachiest vegan in existence.
Don’t get me wrong. I force vegan food upon everyone. I persuade my friends to come to plant-based restaurants and to try all the recipes I make. I LOVE when any of the people in my life adopt even the slightest vegan habit, even if it’s just replacing their regular milk or ice cream with a dairy-free one. I am constantly turned off by other vegans who are harsh, critical and judge others for not making the full leap to living a meat and diary-free life.
I applaud the small victories. Even if it’s just a Meatless Monday. Every little bit helps, in my opinion. Which is why I truly enjoyed the lax vibe from the super cute, new cookbook, “Kinda Vegan”.
The title seems a bit misleading, as every recipe IS truly plant-based. But it’s goal is to ease you into replacing meat and dairy, not making you feel bad if you aren’t fully veg. The recipes are all fairly simple, making it ideal for beginner cooks, who might not be ready to make the full switch. It also incorporates lots of tofu, seitan, vegan cheeses and replacement items, that make it ideal for transitioning. It also lists each recipe under four categories: protein, fiber, quick or flex, which I think it excellent for people just starting out who are worried about getting certain nutritional elements, the most obvious being protein (even though, we vegans know it is CRAZY easy to get protein on a plant-based diet). The flex option indicates that it includes ingredients that can be swapped out for the real meat and dairy stuff, if they so choose.
Now, I know this might be unpopular opinion for the militant vegans. The ones who don’t tolerate any wiggle room. But I REALLY appreciate that, as that’s how I was as I gradually got into veganism. I think it’s a great way to ease into it and not feel a ton of pressure to be 100% perfect right out the gate. Which is why I truly love Kinda Vegan! My only grievance is that there weren’t more beautiful food photos!
I opted for making this insanely easy mac and cheese broccoli quinoa dish, because I don’t LOVE quinoa, but I do love mac and cheese and thought this would be a fun variation. And it was SO GOOD. Like, unbelievably good, especially because it was so simple. It was so savory and filling and it was one of the few times I’ve reallllly enjoyed quinoa. And I’m also making these graham cracker candy bars soon, because look at how delicious they seem!
Pick up your copy for yourself or for a new veg in your life!
QUINOA MAC ‘N’ CHEESE
3 cups vegetable broth
1 1/2 cups quinoa, rinsed
3 cloves garlic, minced
2 tbsp avocado oil
1 bunch fresh broccoli, chopped
1 tbsp all-purpose flour
3/4 cup almond milk
1/2 tsp sea salt
1 cup shredded vegan cheese (I used Chao)
1 cup Italian breadcrumbs
- Preheat oven to 350 degrees
- In a saucepan, bring broth to a boil, the turn heat down to a low simmer, add quinoa, cover and cook for 20 minutes
- In a saute pan, cook onion in avocado oil for about 10 minutes
- Add garlic and broccoli and cook for 4 more minutes
- Add flour, milk and salt and stir well to combine until thickened, about three minutes
- In a mixing bowl, stir together quinoa mix, broccoli mix and cheese
- In a 9X13 greased casserole dish, evenly spread the mixture
- Top with breadcrumbs (I also sprayed a little avocado oil over the top, even though the recipe didn’t call for it)
- Bake at 350 degrees for 12 minutes
- Then set under the broiler on high heat for 2 minutes or until slightly browned
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