CRAZY CRAZY GOOD GOOD LLOYD ROSELLOYD ROSE Founder of Plantcrazii Simple, Frugal Recipes for Flavor-Packed Home Cooking EASY METHODS, POWERFUL FLAVOREASY METHODS, POWERFUL FLAVOR “ Lloyd’s recipes are full of flavor! It’s been an honor to have followed Lloyd’s journey over the years, and his hard work, dedication, passion and flair in the kitchen are all in this book.” —Gaz Oakley, owner of Avant-Garde Vegan and author of Plants-Only Kitchen “ Lloyd’s delicious, simple meals never lack big flavors. We all need more of Lloyd’s recipes in our lives!” —Max La Manna, chef and author of More Plants Less Waste “ This is the perfect book for anyone who wants to learn how to make tasty plant-based recipes easily at home.” —Kim-Julie Hansen, founder of Best of Vegan and Vegan Reset 9 781645 676348 52299> ISBN 978-1-64567-634-8 $22.99 COOKING / Vegan US $22.99 / CAN $29.99 CRAZY GOOD VEGAN CRAZY GOOD VEGAN LL OYD ROSE LL OYD ROSE • Smoked Paprika Mac and Cheese • Chili-Garlic Pan-Seared Mushrooms • Fettuccine in Black Pepper Sauce • Orange Chick’n • Basil Fried Rice • Smoky Carrot Lox on a Bagel • Nachos with Hot Cheese Sauce • Two-Story Pizza Pitas • Banana Fritters • Brown Sugar Coconut Mango Sorbet Pack a punch of flavor into your weeknight meals with Lloyd Rose, founder of Plantcrazii. These 60 plant-based recipes prove that it’s possible to use simple techniques and minimal ingredients to cook a jaw-droppingly delicious meal at home. What’s more, Lloyd’s emphasis on simplicity means your grocery trips will be cheaper, your prep time shorter and your kitchen clean-up easier. From quick dinners to chill weekend brunches and snacks to share with friends, this collection of Lloyd’s best vegan recipes will quickly become your go-to resource anytime you crave something tasty without the fuss. FEATURED RECIPES WAITING INSIDE INCLUDE: Whether you’re a veteran vegan looking to mix things up or a home cook hungry for some flavor-packed yet easy-to-make meals, you’re guaranteed to fall in love with these delicious recipes. LLOYD ROSE is the founder of Plantcrazii, a popular vegan Instagram account and resource. Plantcrazii has been featured by media outlets such as Veg News and the feedfeed, and Lloyd is a regular contributor to Best of Vegan. He currently lives in Montreal, Canada. VEGANVEGAN10 CRAZY GOOD VEGAN Aside from showing you my favorite way to make pulled jackfruit come so close to the “real thing,” I’m letting you in on a secret ingredient many cooks use to create the sticky barbe- cue sauce you see on ribs—Coca-Cola®! Or, any similar dark sweet cola. I wish you nothing but absolute satisfaction as you bite through the bun and into this smoky, sweet, savory and absolutely succulent jackfruit. SERVES 2 Make the coleslaw: In a medium bowl, combine the cabbage, sugar, salt, pepper, plant-based mayonnaise and vinegar, toss- ing until everything is evenly mixed. Cover the bowl and refriger- ate for up to 3 days, allowing the flavors to meld, until you’re ready to serve. Remove the jackfruit pieces from the can, rinse them well and drain them thoroughly. In a large bowl, combine the jackfruit, onion powder, garlic powder, cumin, salt, five spice powder and vinegar. In a large skillet, heat the oil over medium heat. Fry the jackfruit pieces until both sides of the jackfruit have turned golden brown, about 5 minutes on each side. Add the barbecue sauce and cola to the skillet, and press down on the jackfruit pieces with a fork or spatula. This will “open” the pieces to allow the sauce to get into the jackfruit. Cook until the sauce has completely reduced, about 3 minutes more, then remove the pan from the heat and set aside. Heat a separate skillet over medium-high heat for toasting the buns. Slice the sandwich buns in half and toast the open face sides in the hot pan, 1 to 2 minutes. Once the sandwich buns are toasted, assemble the sandwiches by placing a generous portion of coleslaw on the bottom buns. Top with the jackfruit and the top buns and dig in! PULLED BARBECUE JACKFRUIT Coleslaw 1¾ cups (120 g) shredded cabbage 1 tsp granulated sugar 1 ⁄8 tsp kosher salt ¼ tsp freshly ground black pepper 2 tbsp (30 ml) plant-based mayonnaise 3 tbsp (45 ml) white vinegar Jackfruit 1 cup (150 g) young green jackfruit (from a can of young green jackfruit in brine) ½ tsp onion powder ¼ tsp garlic powder ½ tsp ground cumin ¼ tsp salt ½ tsp Chinese five spice powder ½ tbsp (8 ml) white vinegar 2 tbsp (30 ml) canola oil or other neutral-flavored oil 1 ⁄3 cup (80 ml) barbecue sauce (I use a smoky barbecue sauce) ¼ cup (60 ml) Coca-Cola or any similar cola 2 sandwich buns10 CRAZY GOOD VEGAN Aside from showing you my favorite way to make pulled jackfruit come so close to the “real thing,” I’m letting you in on a secret ingredient many cooks use to create the sticky barbe- cue sauce you see on ribs—Coca-Cola®! Or, any similar dark sweet cola. I wish you nothing but absolute satisfaction as you bite through the bun and into this smoky, sweet, savory and absolutely succulent jackfruit. SERVES 2 Make the coleslaw: In a medium bowl, combine the cabbage, sugar, salt, pepper, plant-based mayonnaise and vinegar, toss- ing until everything is evenly mixed. Cover the bowl and refriger- ate for up to 3 days, allowing the flavors to meld, until you’re ready to serve. Remove the jackfruit pieces from the can, rinse them well and drain them thoroughly. In a large bowl, combine the jackfruit, onion powder, garlic powder, cumin, salt, five spice powder and vinegar. In a large skillet, heat the oil over medium heat. Fry the jackfruit pieces until both sides of the jackfruit have turned golden brown, about 5 minutes on each side. Add the barbecue sauce and cola to the skillet, and press down on the jackfruit pieces with a fork or spatula. This will “open” the pieces to allow the sauce to get into the jackfruit. Cook until the sauce has completely reduced, about 3 minutes more, then remove the pan from the heat and set aside. Heat a separate skillet over medium-high heat for toasting the buns. Slice the sandwich buns in half and toast the open face sides in the hot pan, 1 to 2 minutes. Once the sandwich buns are toasted, assemble the sandwiches by placing a generous portion of coleslaw on the bottom buns. Top with the jackfruit and the top buns and dig in! PULLED BARBECUE JACKFRUIT Coleslaw 1¾ cups (120 g) shredded cabbage 1 tsp granulated sugar 1 ⁄8 tsp kosher salt ¼ tsp freshly ground black pepper 2 tbsp (30 ml) plant-based mayonnaise 3 tbsp (45 ml) white vinegar Jackfruit 1 cup (150 g) young green jackfruit (from a can of young green jackfruit in brine) ½ tsp onion powder ¼ tsp garlic powder ½ tsp ground cumin ¼ tsp salt ½ tsp Chinese five spice powder ½ tbsp (8 ml) white vinegar 2 tbsp (30 ml) canola oil or other neutral-flavored oil 1 ⁄3 cup (80 ml) barbecue sauce (I use a smoky barbecue sauce) ¼ cup (60 ml) Coca-Cola or any similar cola 2 sandwich bunsRESTAURANT MEALS AT HOME 13 BLACK BEAN TACOS 1 tbsp (15 ml) extra-virgin olive oil 1 medium onion, chopped 1½ tsp (3 g) chili powder 1 tsp onion powder 1 tsp garlic powder 1 tsp ground cumin ¼ tsp kosher salt ½ tsp freshly ground black pepper 1 tsp dried oregano 2 cups (345 g) canned black beans, drained and rinsed ½ cup (120 ml) water 1 tbsp (15 ml) apple cider vinegar 6 taco shells To Serve 1 ripe avocado, thinly sliced Fresh Sour Cream (page 116) Red pepper flakes Fresh chopped cilantro This is my go-to Taco Tuesday recipe! It brings together a flavorful combination of sautéed onions and black beans that are slightly mashed and seasoned to perfection for out-of-this- world flavor. Not only are black beans delicious, but they are naturally gluten free and high in both protein and fiber. Enjoy with your taco shell of choice! SERVES 2 In a nonstick skillet, heat the olive oil over medium heat. Add the onion and sauté it, stirring frequently, until it becomes fragrant, about 3 minutes. Add in the chili powder, onion powder, garlic powder, cumin, salt, black pepper and oregano, followed by the black beans. Sauté the black beans and spices with the onion until the black beans are very tender, about 10 minutes. Remove the beans from the heat, transfer them to a large bowl and mash them with a fork. To the same skillet, add back in the smashed beans, water and apple cider vinegar, and give it all a good stir. Let it cook over medium heat until the liquid completely absorbs and evapo- rates, about 5 minutes. To assemble the tacos, place an even amount of the black bean mixture into each taco shell. Top the tacos with slices of avocado, sour cream, red pepper flakes and cilantro.RESTAURANT MEALS AT HOME 13 BLACK BEAN TACOS 1 tbsp (15 ml) extra-virgin olive oil 1 medium onion, chopped 1½ tsp (3 g) chili powder 1 tsp onion powder 1 tsp garlic powder 1 tsp ground cumin ¼ tsp kosher salt ½ tsp freshly ground black pepper 1 tsp dried oregano 2 cups (345 g) canned black beans, drained and rinsed ½ cup (120 ml) water 1 tbsp (15 ml) apple cider vinegar 6 taco shells To Serve 1 ripe avocado, thinly sliced Fresh Sour Cream (page 116) Red pepper flakes Fresh chopped cilantro This is my go-to Taco Tuesday recipe! It brings together a flavorful combination of sautéed onions and black beans that are slightly mashed and seasoned to perfection for out-of-this- world flavor. Not only are black beans delicious, but they are naturally gluten free and high in both protein and fiber. Enjoy with your taco shell of choice! SERVES 2 In a nonstick skillet, heat the olive oil over medium heat. Add the onion and sauté it, stirring frequently, until it becomes fragrant, about 3 minutes. Add in the chili powder, onion powder, garlic powder, cumin, salt, black pepper and oregano, followed by the black beans. Sauté the black beans and spices with the onion until the black beans are very tender, about 10 minutes. Remove the beans from the heat, transfer them to a large bowl and mash them with a fork. To the same skillet, add back in the smashed beans, water and apple cider vinegar, and give it all a good stir. Let it cook over medium heat until the liquid completely absorbs and evapo- rates, about 5 minutes. To assemble the tacos, place an even amount of the black bean mixture into each taco shell. Top the tacos with slices of avocado, sour cream, red pepper flakes and cilantro.14 CRAZY GOOD VEGAN PULLED BARBECUE JACKFRUIT ORANGE CHICK’N 14 oz (400 g) extra-firm tofu 1 ⁄3 cup (43 g) cornstarch ¼ tsp ground white pepper ½ tsp kosher salt Canola oil or other neutral- flavored oil, for deep-frying 1 tsp freshly grated ginger root ¼ tsp red pepper chili flakes 1 tbsp (9 g) minced garlic ¼ cup (50 g) granulated sugar ¼ cup (60 ml) pulp-free orange juice ¼ cup (60 ml) white vinegar 3 tbsp (45 ml) tamari or soy sauce 1 ⁄8 tsp orange zest 1 tsp sesame oil Steamed jasmine rice, for serving Chopped green onions, for garnish This tofu chick’n has a crispy exterior with a divine sticky orange sauce coating. It’s sweet and spicy and very addictive. The orange zest is truly the ingredient that makes this dish special with high notes of citrus. I remember when I created this recipe, I made it for three days straight for others to try because it was just too good. I promise if you made a top five list of all the recipes inside this book, this Orange Chick’n would make the list! SERVES 2 Drain the water in the package from the block of tofu, then use your hands to tear the tofu into medium bite-sized pieces (see Tip). In a large bowl, combine the tofu pieces, cornstarch, white pepper and salt. Toss the tofu around in the bowl until all the pieces are coated. Fill a deep pot with enough oil to deep-fry the tofu and bring the oil to 375ºF (191ºC). Deep-fry the tofu pieces for 5 to 7 minutes or until the exterior becomes crispy with a light brown color. Re- move the tofu pieces from the oil with a slotted spoon, and place them on paper towels or a rack to drain. In a large nonstick pan over medium-high heat, heat 1 teaspoon of the same oil that you used to deep fry. Add the ginger, red pepper chili flakes and garlic, and cook for about 30 seconds until the garlic turns slightly brown. Add the sugar, orange juice, vinegar and tamari, then stir until the sauce has reduced, about 5 minutes. Add the tofu to the pan and gently stir until all the pieces are coated with the sauce. Mix in the orange zest and turn off the heat. Once the heat is off, mix in the sesame oil and serve hot with steamed jasmine rice and green onions. TIP: Tearing the tofu instead of slicing it makes for a great texture as the coating will get into all the nooks and crannies.14 CRAZY GOOD VEGAN PULLED BARBECUE JACKFRUIT ORANGE CHICK’N 14 oz (400 g) extra-firm tofu 1 ⁄3 cup (43 g) cornstarch ¼ tsp ground white pepper ½ tsp kosher salt Canola oil or other neutral- flavored oil, for deep-frying 1 tsp freshly grated ginger root ¼ tsp red pepper chili flakes 1 tbsp (9 g) minced garlic ¼ cup (50 g) granulated sugar ¼ cup (60 ml) pulp-free orange juice ¼ cup (60 ml) white vinegar 3 tbsp (45 ml) tamari or soy sauce 1 ⁄8 tsp orange zest 1 tsp sesame oil Steamed jasmine rice, for serving Chopped green onions, for garnish This tofu chick’n has a crispy exterior with a divine sticky orange sauce coating. It’s sweet and spicy and very addictive. The orange zest is truly the ingredient that makes this dish special with high notes of citrus. I remember when I created this recipe, I made it for three days straight for others to try because it was just too good. I promise if you made a top five list of all the recipes inside this book, this Orange Chick’n would make the list! SERVES 2 Drain the water in the package from the block of tofu, then use your hands to tear the tofu into medium bite-sized pieces (see Tip). In a large bowl, combine the tofu pieces, cornstarch, white pepper and salt. Toss the tofu around in the bowl until all the pieces are coated. Fill a deep pot with enough oil to deep-fry the tofu and bring the oil to 375ºF (191ºC). Deep-fry the tofu pieces for 5 to 7 minutes or until the exterior becomes crispy with a light brown color. Re- move the tofu pieces from the oil with a slotted spoon, and place them on paper towels or a rack to drain. In a large nonstick pan over medium-high heat, heat 1 teaspoon of the same oil that you used to deep fry. Add the ginger, red pepper chili flakes and garlic, and cook for about 30 seconds until the garlic turns slightly brown. Add the sugar, orange juice, vinegar and tamari, then stir until the sauce has reduced, about 5 minutes. Add the tofu to the pan and gently stir until all the pieces are coated with the sauce. Mix in the orange zest and turn off the heat. Once the heat is off, mix in the sesame oil and serve hot with steamed jasmine rice and green onions. TIP: Tearing the tofu instead of slicing it makes for a great texture as the coating will get into all the nooks and crannies.RESTAURANT MEALS AT HOME 17 SALT AND PEPPER MUSHROOMS 1 tbsp (15 ml) canola oil or other neutral-flavored oil 8 oz (227 g) white button or cremini mushrooms 1 white onion, chopped 1 red bell pepper, chopped 4 garlic cloves, smashed ½ tsp red pepper chili flakes 1½ tbsp (9 g) freshly grated ginger root ¾ tsp Chinese five spice powder 1½ tbsp (23 ml) rice vinegar ¼ tsp ground white pepper 1½ tbsp (23 g) granulated sugar ¼ cup (60 ml) tamari or soy sauce ¼ tsp vegan sriracha This salt and pepper mushroom recipe is inspired by a popular dish I used to eat when I would visit Chinatown in downtown Montreal. After asking some questions, it became clear that the star of the dish was Chinese five spice powder. If you’re not familiar with it, you should be able to find it in the spice or Asian section of your local grocery store, as this seasoning has earned its popularity. Other key elements are using white pepper instead of black and using tamari to give it that rich, salty taste. These mushrooms are buzzing with flavor. SERVES 2 In a large nonstick pan, heat the oil over medium-high heat. Add the mushrooms and pan-fry them until they become evenly brown and tender, about 7 minutes, then transfer them to a plate. In the same pan still over medium-high heat, combine the on- ion, bell pepper and garlic. Sauté them until the garlic turns slightly brown, about 3 minutes. Add the red pepper chili flakes, ginger, five spice powder, rice vinegar, white pepper, sugar, tamari and sriracha, and cook for 3 minutes. Return the mushrooms to the pan and cook for 1 minute more, just to warm them up and combine them with the other ingredients. RESTAURANT MEALS AT HOME 17 SALT AND PEPPER MUSHROOMS 1 tbsp (15 ml) canola oil or other neutral-flavored oil 8 oz (227 g) white button or cremini mushrooms 1 white onion, chopped 1 red bell pepper, chopped 4 garlic cloves, smashed ½ tsp red pepper chili flakes 1½ tbsp (9 g) freshly grated ginger root ¾ tsp Chinese five spice powder 1½ tbsp (23 ml) rice vinegar ¼ tsp ground white pepper 1½ tbsp (23 g) granulated sugar ¼ cup (60 ml) tamari or soy sauce ¼ tsp vegan sriracha This salt and pepper mushroom recipe is inspired by a popular dish I used to eat when I would visit Chinatown in downtown Montreal. After asking some questions, it became clear that the star of the dish was Chinese five spice powder. If you’re not familiar with it, you should be able to find it in the spice or Asian section of your local grocery store, as this seasoning has earned its popularity. Other key elements are using white pepper instead of black and using tamari to give it that rich, salty taste. These mushrooms are buzzing with flavor. SERVES 2 In a large nonstick pan, heat the oil over medium-high heat. Add the mushrooms and pan-fry them until they become evenly brown and tender, about 7 minutes, then transfer them to a plate. In the same pan still over medium-high heat, combine the on- ion, bell pepper and garlic. Sauté them until the garlic turns slightly brown, about 3 minutes. Add the red pepper chili flakes, ginger, five spice powder, rice vinegar, white pepper, sugar, tamari and sriracha, and cook for 3 minutes. Return the mushrooms to the pan and cook for 1 minute more, just to warm them up and combine them with the other ingredients. Next >