When I decide to veganize a dish, I’m presented with a dilemma: Do I want to make it whole-food and plant-based, or do I want it to just be vegan, utilizing whatever vegan alternatives are available to me? It’s a difficult question to answer, and one whose answer can affect the taste, experience, and healthfulness of a dish. In this video, I take the concept of a teriyaki chicken sandwich, and prepare it two ways. One sandwich is made using tempeh, avocado, and a cashew-based wasabi sauce, while the other uses a store-bought vegan Chick’n, cheese, and a Vegenaise-based sauce. Which one is better? Which one is worth making again? If you add enough seasoning and sauce to anything, does it matter what it started out as? Watch and find out!
Homemade pizza beats out frozen or takeout any day of the week; not only in flavor but in cost effectiveness as well. This recipe is a take on the classic CPK Thai Chicken Pizza. Here, I’m swapping out the chicken for protein-packed tempeh. You could use any other protein of your choosing, but tempeh is cheap, and more than pulls its weight. With a stocked pantry and fridge, this pizza can quickly be thrown together on a weeknight, and be on the table, or on your lap in front of your computer, faster than than the delivery guy (or gal) can get to your door.
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Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.