• Donnington Grove

Fine Vegan Food

Jackfruit: This highly versatile fruit has the texture of pulled pork or carnitas and is a go-to vegan-meat option. When shopping, be sure to skip the sugar overload by buying jackfruit brined in water - not syrup.

Spiralizers: Spiralizers are affordable, easy to find (either online or in stores), and simple to use. They are also extremely versatile and fun to experiment with and test out your creativity. One of the most common foods to spiralize is zucchini although there are countless other options to try including apples, beets, carrots, cabbage and more.

Kimchi: A staple in Korean cuisine, Kimchi is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes. Add a variety of seasonings including chili powder, scallions, garlic, and ginger.

Chia Pudding: Chia seeds can absorb 9 times their weight in liquid, but for making chia pudding a good tip is a 1:6 ratio. They have no flavor so the pudding will taste with the liquid and mix-ins being used. Plant-based milks like almond, cashew or coconut milk are ideal to use. They give the chia pudding a creamy consistency. If you want the pudding to have a bit of sweetness you can add sweet spices like cinnamon, cardamom, vanilla extract or maple syrup.

Blood Orange: Grown mostly in Mediterranean countries, blood oranges have a distinctive dark-red rind and flesh and taste tarter than regular oranges.

Tempeh: Tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir fries, soups, salads, sandwiches, and stews. Tempeh's complex flavour has been described as nutty, meaty, and mushroom-like.

Aquafaba: Aquafaba is the gelatinous liquid, normally wasted, found in canned chickpeas. This gel is a result of soaking legumes in water for long periods of time. Aquafaba makes a perfect swap for egg whites in recipes such as meringues.



Cashew Cheese: Fortunately, non-dairy cheeses have come a long way in terms of taste, texture, and ability to be melted. Typically made from cashews, these are delicious and adaptable in many recipes.