Hey there, food lovers! If you're considering diving into the world of plant-based eating, but you're worried about getting enough nutrients to keep you going, don't sweat it. Athlete and cookbook author Dominick Thompson has got your back, and he's bringing the proof with an animal we all admire.
“I named this book after Earth’s largest herbivore, the mighty African elephant—an intelligent, gentle, curious, strong, and peaceful creature that thrives on plants,” says Thompson, who's all about ethical veganism. His new book, Eat What Elephants Eat, is packed with mouthwatering recipes made from wholesome plants. So why not give one of these recipes a shot tonight?
Classic Tomato Soup With Grilled ‘Cheese’: Serves 4
Let's start with something comforting—tomato soup paired with grilled ‘cheese.’ This dish is a crowd-pleaser and oh-so-easy to make.
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Ingredients:
2 tbsp. neutral oil
1 small yellow onion, chopped
2 tbsp. tomato paste
4 cups vegetable broth
1 (28-oz.) can whole peeled tomatoes
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1 ½ tsp. fine sea salt
½ tsp. pepper
½ cup canned full-fat coconut milk
6 to 8 tbsp. vegan butter, softened
8 thick slices whole-grain bread
8 oz. vegan cheese shreds
Directions:
- In a large pot, heat the oil over medium heat. Add the onion and cook for about 5 minutes until it softens. Stir in the tomato paste and cook for another 30 seconds.
- Pour in the broth, tomatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. Stir in the coconut milk and remove from heat.
- Use an immersion blender to blend the soup until smooth.
- For the grilled ‘cheese,’ slather one side of each slice of bread with softened vegan butter. Heat a large skillet over low heat and place 4 bread slices, buttered side down. Arrange the cheese shreds on top and cover with the remaining slices, buttered side up. Cook for 4 minutes, then flip and cook for another 2 minutes.
- Serve the warm soup alongside your perfectly toasted sandwiches.
Nutritional Info: PER SERVING: 896 cal, 37g protein, 85g carbs, 19g fiber, 7g sugar, 51g fat
BBQ Pulled Mushroom Sandwiches: Serves 2
Who says you need meat to make a mouthwatering pulled sandwich? These BBQ Pulled Mushroom Sandwiches are proof that plants can be just as satisfying.
Ingredients:
3 tbsp. neutral oil
10 oz. oyster mushrooms, cleaned and pulled apart
1⁄2 tsp. fine sea salt
1⁄2 cup no-sugar-added vegan barbecue sauce
2 vegan soft sandwich rolls, lightly toasted
Directions:
- In a large cast-iron skillet, heat the oil over medium-high heat. Arrange the mushrooms in a single layer and cook for about 5 minutes. Add the salt, stir once, and cook for another 3 minutes. Continue cooking, stirring
