Content creator Todd Anderson shared his favorite vegan recipes with us — they’ll convert even your most die-hard meat-eating friends.
Recently, we caught up with Todd Anderson — the mastermind behind Instagram account Turnip Vegan — to chat about his meat-free journey, what inspired his passion for content creation (he also co-owns San Diego’s Spoiled Vegans Cafe), and the connections between Black history and plant-based eating.
Afterward, he filled us in on his go-to vegan recipes, and they did not disappoint. So, as Anderson would say “check the vibes” — here are all the details.
This savory blend of spices, protein-packed walnuts, and cauliflower is easy to make and guaranteed to become your new favorite dinner recipe.
Ingredients
- ½ cup cauliflower, chopped
- 2 cups walnuts
- ¼ cup soy sauce or coconut aminos
- ⅓ cup brown sugar
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tsp red chilli flakes (dried)
- 1 cup of chopped onions
- 4 cloves garlic, minced
- 2 tbsp chopped ginger
- ½ tsp ground black pepper
- 1 tsp sesame seeds
- Green onions sliced thinly (for garnish)
- Jasmine rice
Directions:
- Add chopped cauliflower and walnuts to a food processor and blend until the mixture turns to crumbles. (Don’t over blend.)
- Sauté onions with olive oil until brown.
- Add garlic and walnut/cauliflower crumbles. Cook for 4-5 minutes on medium heat.
- Add brown sugar, soy sauce, sesame oil, chopped ginger, dried red chili flakes, and ground black pepper. Cook for 4-5 minutes.
- Serve with jasmine rice , chopped green onions, and sesame seeds. I used Everything But the Bagel seasoning from Trader Joe’s.
For all our sandwich-lovers out there, this meat-free po’boy is perfect for lunch, dinner, and anytime the sandwich craving hits.
Mushroom Ingredients
- Oyster or Maitake Mushrooms
- 2 tbsp ground flaxseeds
- 1 ½ cups water
- ½ cup flour
- ⅓ cup tapioca starch
- 1 tsp creole seasoning
- ½ tsp cayenne pepper
- 1 tsp garlic powder
Dry Batter
- ½ cup cornmeal
- 2 tsp creole seasoning
- 1 tsp garlic powder
Buffalo Sauce
- ¼ cup buffalo sauce
- 1 cup vegan mayo
- ½ tsp dill (Optional)
Other ingredients
- Pickles
- Baguette
- Vegan coleslaw
Directions:
- Prep mushrooms and set to the side.
- Mix ground flaxseeds, flour, tapioca starch, creole seasoning, cayenne pepper, garlic powder, and water to create your wet batter.
- Mix corn meal, garlic powder, and creole seasoning to create your dry batter.
- Dip mushrooms into wet batter followed by the dry batter. (The wet batter is thick, but it will hold up in the air fryer.)
- Air fry for 8 minutes at 370°. Spray with oil on both sides.
- Mix Buffalo sauce, dill, and vegan mayo for your sauce. 7.Serve on a baguette bun with vegan coleslaw, pickles, and buffalo sauce.
Burritos are the best — and this one packs a plant-based punch.
Walnut Ground Ingredients
- 2 cups walnuts
- ¼ cup cooked lentils
- 2 tbsp taco seasoning
- ¼ chopped onions
- 2-4 dried tomatoes
- 2 tbsp olive oil
Other Ingredients
- Burrito Shells
- Cannellini beans
- Brown rice
- Guacamole
- Buffalo aïoli
Directions:
- Combine walnut ground ingredients in a food processor and blend until the mixture turns into crumbs. (Don’t over blend.)
- Sauté crumbles in a saucepan with olive oil until crisp.
- Lay burrito shell flat and layer with generous portions of cannellini, brown rice, walnut crumbles, and guacamole.
- Fold burrito-style and top with buffalo aïoli.
Follow Todd Anderson on Instagram for all his latest recipes and plant-based concoctions.
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