I don’t know about you, my fellow vegans, but when I first went vegan I found it easier to just stick to a whole food, plant based diet. I was worried that eating too many vegan alternatives would make it harder to stick to this new way of life. It helped that 4 years ago there were not as many options as there are in 2021. Back then, there was tofu, vegan sausages and various breaded vegan chicken options and if we’re being honest, they were nothing to write home about.
In short, they were easy to pass on in favor of big fat veggie filled Buddha bowls.
These days? Not so much
Okay well, there are much better options. Beyond Burger, I’m talking to you! But, as a lover of food, I knew that I would have to venture outside of my comfort zone to test out all the vegan food options for loyal readers and foodies like you.
So when I happened upon this vegan salmon by Lord of Tofu, I knew I had to try it. Well, the truth is that I knew my husband would want to try it because he loved the vegan lox we got from the same maker.
Anyhoo…here we are.
Since we’ve been going pretty steadily on our Midnight Tokyo Diner thing, the hubs requested this meal. Lemon broccoli pasta with vegan salmon and that’s what I gave him.
Inside the package was two vegan salmon filets, pre-seasoned but I added a bit of smoked paprika and garlic granules to give it a bit more oomph.
For the rest of the ingredients, you’ll need: short whole wheat pasta, plant milk (I used Alpro, almond unsweetened), vegan parmesan by Violife, broccoli, shallot, onion, garlic and cornstarch. You can replace the cornstarch with vegan cheese if you’d like, but…calories.
When making a delicious vegan dinner, or any dinner really, start with an efficient food prep procedure. Season the salmon and set it aside.
DIRECTIONS:
Add salt to a big pot of water and get it up to a boil.
Steam or boil the chopped broccoli in boiling water for 3 minutes. When time is up, rinse or let rest in cold water.
Cook pasta according to package instructions and feel free to use the broccoli water so you’re not wasting water.
Add salmon to a baking sheet and stick in pre-heated oven for 5 to 8 minutes, or according to package instructions.
In a small pot, get the plant milk going with your favorite seasoning. I kept it to smoked & spicy paprika, garlic and mustard. Add turmeric for color and bring it–slowly–to a boil. Add nutritional yeast flakes for flavor and when the flavor is perfect, add milk/corn or tapioca starch mixture. This will turn things thick very quickly. Very.
Drain pasta, add everything together in one pot and eat, or top with your favorite vegan cheese and bake for 5 to 10 minutes.
Nom-nom
As much as I probably should, I don’t get all that fancy when it comes to plating my favorite vegan meals. Firstly, I expend most of my creative energy ghostwriting for clients and penning my own novels, and also when it’s time to eat I’m ready to eat, not make a pretty picture.
I’m working on changing that.
Maybe.
Sort of.
Okay, I’m not but it’s on my list of goals for the year.
And there we are, another easy vegan dinner that you can make in about 40 minutes or less. If you choose to make a full on cheese sauce instead of my vegan béchamel, you’ll save even more time except you’ll probably pop it in the oven to let your vegan cheese get bubbly and crispy.
If you make this dish, or anything similar, feel free to share in the comments section or hit me up on Instagram or Facebook.
Happy vegan eating!
the-spicy-spatula.com 
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