This Vegan Shawarma Recipe Uses One Simple Tofu Trick For Perfect Texture

From plantbasednews.org

This is how tofu can wow 

If you think tofu is bland, this vegan shawarma recipe might change (and blow) your mind. It shows how the right technique, spices, and textures can transform a simple ingredient into something deeply flavourful and surprisingly realistic.

Andrew Bernard, known for his YouTube channel The Nard Dog Cooks, shares a method that relies heavily on texture and seasoning. Bernard, a photographer and videographer, is also part of the platform Make It Dairy Free, which he runs with his partner.

In this video, he breaks down how to build a vegan shawarma recipe that hits all the right notes, from crispy, spiced tofu to sharp sumac onions and a balanced tahini sauce.

The tofu technique that changes everything

Shredded tofu baked with a blend of spices and lemon juice delivers the crispy texture and deep flavour that define this vegan shawarma - Media Credit: YouTube / The Nard Dog Cooks

The foundation of this dish starts with a simple but effective shift in how tofu is prepared. Instead of slicing or cubing it, Bernard shreds it.

He explains that the texture is key: “Those irregular pieces are actually going to give us that shawarma-like texture.” The uneven edges help mimic the crispy bits you’d expect from traditional shawarma, especially once baked.

From there, he builds flavour in layers. A spice mix of cumin, coriander, cardamom, smoked paprika, cinnamon, turmeric, chili flakes, and black pepper creates depth. Garlic adds a sharp base, while lemon juice and olive oil help everything bind and crisp up in the oven.

Bernard highlights the role of lemon juice beyond flavour, saying it “also helps form a better crisp when baking,” which is essential for getting that signature texture.

The tofu is spread thinly across a baking tray, which he stresses is crucial. “We want everything to cook evenly,” he says, ensuring crispy edges throughout rather than soft patches.

Why sumac onions make the dish

YouTube / The Nard Dog Cooks                                Thinly sliced onions, lemon juice, olive oil, parsley, and sumac combine to create tangy, bright flavours

While the tofu delivers on texture and spice, the sumac onions are what bring balance to the vegan shawarma recipe.

Bernard describes them as “that bright tangy component that’s going to help take that shawarma to the next level.” Thinly sliced onions are combined with lemon juice, olive oil, salt, parsley, and sumac, creating a sharp, citrusy contrast.

He explains their role clearly: “They really have this bright acidity and tanginess to them that cut through like the richness of the dish.” This prevents the shawarma from feeling too heavy and keeps each bite fresh.

Letting the onions sit is important. While they can be used immediately, Bernard recommends at least 20 to 30 minutes in the fridge to develop flavour.

He adds, “These onions are like that one side dish that everyone ends up asking about later,” underlining how essential they are to the final result.

The tahini sauce that ties it together

No shawarma recipe is complete without a creamy element, and Bernard keeps this part simple but precise.

The tahini sauce combines tahini, garlic, lemon juice, salt, and warm water. The key is getting the consistency right.

“The trick with tahini sauce is getting the perfect consistency,” he says. “It should be pourable but not runny.” Adding water gradually allows you to control the texture, making it ideal for drizzling.

He also emphasizes its role in the overall dish, noting that it adds “necessary moisture, creamy texture, and just this complex flavour profile.” It acts as a counterpoint to both the crispy tofu and the sharp onions.

Bringing everything together

Assembly is flexible, but Bernard keeps it fresh and layered. He starts with lettuce and tomatoes, then builds upward, finishing with the hot, crispy tofu.

The final result is a vegan shawarma recipe that balances crunch, spice, acidity, and creaminess. Each component plays a clear role, and none feels like an afterthought.

As Bernard puts it, the finished dish is “so satisfying, so authentic with flavours,” adding that “you honestly won’t believe it’s plant-based.”

The recipe shows how technique can completely reshape how tofu is experienced. With the right approach, it becomes something far more complex than expected.

For more exciting plant-based recipes check out Andrew Barnard’s YouTube channel The Nard Dog Cooks.

https://plantbasednews.org/lifestyle/food/vegan-shawarma-recipe-with-tofu-trick/

Being Vegan Is Easy as Pie

From peta.org.uk

Steak and kidney? No, thank you! Eating the innards of animals is no way to celebrate traditional British food, which is why, for National Pie Week, we’re going crazy for vegan pastry fare. Although the world’s first pies were filled with meat and called “coffins”, cookery has fortunately evolved since then. Thanks to companies such as all-vegan Fry’s Distribution, which has just launched its brand-new curry pie, your pastry shell doesn’t need to contain a corpse-based filling.

                                                                                    Image: Vegan Feast Catering / CC BY-2.0

We just had a sneak preview of Fry’s new pie and can assure you that it’s delicious! Watch out for it in Holland & Barrett and other health-food stores. Other widely available animal-free delights include Linda McCartney’s Ale and Mushroom Pie, Amy’s Mexican Tamale Pot Pie and Clive’s Chestnut Cassoulet.

Alternatively, get creative in the kitchen and whip up your own pie. Popular pastry brands such as Jus-Roll sell animal-free filo and puff, or if you’re feeling ambitious, use vegan margarine to make the perfect pastry from scratch. Why not cook up a comfort-food feast for your friends and show them that a diet that’s truly ethical, healthy, tasty and green is no pie in the sky? Vegan is the way to go!

https://www.peta.org.uk/news/being-vegan-is-easy-as-pie/ 

7 Must-Try Vegan Protein Powders

From onegreenplanet.org

By Jennifer Valentine

The vegan protein powder market looked completely different when this article was first written. What was once a narrow field of gritty, difficult-to-mix options has become one of the most competitive supplement categories on Amazon — and frankly, the quality gap between plant-based and whey has closed to the point where it’s no longer a relevant comparison. A 2020 review in the journal Nutrients confirmed that well-formulated plant-based protein blends achieve amino acid profiles comparable to whey for muscle protein synthesis and recovery. The seven picks below are the ones worth your money in 2026 — different formats, different price points, all certified vegan and third-party tested. If you want our in-depth breakdown by specific goal, see our full guides to the best vegan protein powders for women and the best vegan protein powders for weight loss.

• Pea protein and brown rice protein are the most common plant-based combination because together they form a complete amino acid profile — each covers the gaps in the other.
• Third-party testing (NSF Certified, Informed Sport, or Informed Choice) matters more in supplements than almost any other product category — the FDA does not require pre-market approval for supplements.
• Protein per serving means less than protein per calorie. A powder with 20g protein at 120 calories is more efficient than one with 25g at 250 calories.
• Most people doing moderate exercise need 1.2–1.6g of protein per kilogram of bodyweight daily, according to a 2019 meta-analysis in the British Journal of Sports Medicine — a range easily met through whole foods plus one daily shake.

                                                                                                            Image Credit: One Green Planet

7 Vegan Protein Powders Worth Trying in 2026

1. Garden of Life Raw Organic Protein — Best Whole-Food Formula

Garden of Life Raw Organic Protein remains the benchmark for whole-food-based vegan protein. The formula draws protein from 13 raw organic sprouted sources — pea, brown rice, amaranth, buckwheat, millet, chlorella, quinoa, chia, garbanzo, lentil, adzuki, flax, and sunflower — alongside live probiotics and protein-digesting enzymes. Certified USDA Organic, Non-GMO Project Verified, NSF Certified Gluten Free, Certified Vegan, and Informed Choice certified. 22g protein per serving. The honest limitation: the unflavoured version has a pronounced earthy pea taste that doesn’t disappear in water — it needs fruit or plant milk to be palatable. The vanilla and chocolate versions are significantly more drinkable. Around $35–$42 for 20 servings. Shop Garden of Life Raw Protein on Amazon.

2. Orgain Organic Protein — Best for Everyday Value

The #1 plant-based protein powder brand in the US by sales volume, and it earned that position. Orgain Organic Protein delivers 21g of protein from pea, brown rice, and chia seeds, with 6g of prebiotic fibre, zero added sugar, and a genuinely smooth texture that doesn’t turn gritty in a shaker bottle. USDA Organic, Certified Vegan, Non-GMO, gluten-free, soy-free, no erythritol, no artificial anything. The vanilla bean and chocolate fudge flavours are both consistently well-reviewed for taste. For someone new to vegan protein powders who wants the easiest possible entry point, this is the answer. The honest limitation: not third-party tested to the same standard as NSF Certified or Informed Sport picks. Around $28–$34 for 20 servings. Shop Orgain Organic Protein on Amazon.

3. Sunwarrior Warrior Blend — Best Fermented Formula

Where most plant protein powders use standard extraction, Sunwarrior Warrior Blend uses fermented pea protein — a process that pre-digests the protein chains, improving bioavailability and significantly reducing the digestive discomfort some people experience with standard pea protein. Blended with hemp seed protein and MCTs from coconut, it’s raw, keto-friendly, certified organic, and vegan. 27g protein per serving at 160 calories. Manufactured in Utah from domestic and imported ingredients. The honest limitation: the coconut MCT content gives it a distinct flavour that some find pleasant and others find overpowering — try the sample-size option before committing to a full tub. Around $38–$45 for 30 servings. Shop Sunwarrior Warrior Blend on Amazon.

4. Garden of Life Sport NSF Certified — Best for Athletes

NSF Certified for Sport is the gold standard for competitive athletes — it verifies the product contains no banned substances, which the standard NSF certification does not. Garden of Life Sport is one of the few certified organic AND NSF Certified for Sport plant protein powders available. 30g protein per serving from organic pea, navy bean, lentil, and garbanzo proteins, with added tart cherry, turmeric, goji, blueberry, and apple for recovery Support. Zero banned substances. If you compete in any sport that tests for performance-enhancing compounds, this is the only certified-safe organic option on this list. Around $42–$50 for 19 servings. Shop Garden of Life Sport on Amazon.

5. Naked Pea — Best Single-Ingredient Option

One ingredient: yellow pea protein isolate from US and Canadian farms. Nothing else. Naked Pea Protein is the purest form of plant protein available at scale — no sweeteners, no flavors, no additives, no fillers. 27g protein per 2-scoop serving at 120 calories. Non-GMO, soy-free, gluten-free, dairy-free. The 5-pound tub brings the cost per serving down to roughly $0.50 — the lowest on this list by a significant margin. If you have food sensitivities or simply want to know exactly what you’re putting in your body, this is the right pick. The honest limitation: unflavoured pea protein in water is an acquired taste. It’s designed to be added to smoothies or oatmeal, not consumed straight. Around $55–$65 for 5lb / ~76 servings. Shop Naked Pea on Amazon.

6. Garden of Life Raw Protein Unflavoured — Best for Cooking and Baking

The unflavoured version of the Garden of Life Raw line-up is specifically worth calling out as a separate recommendation for one reason: it’s genuinely neutral enough to add to savoury food. Raw Organic Protein Unflavoured blends into soups, curries, overnight oats, and baked goods without altering flavour in any detectable way — something most flavoured plant proteins can’t claim. Same certifications as the standard Raw Protein line: USDA Organic, NSF Certified Gluten Free, Certified Vegan, Non-GMO Project Verified. 22g protein per serving. Around $35–$42 for 20 servings. Shop Garden of Life Unflavoured Protein on Amazon.

7. Orgain Organic Protein + 50 Superfoods — Best All-in-One Option

For someone who wants protein and a superfood greens blend in a single daily scoop without managing multiple supplements, Orgain Organic Protein + 50 Superfoods is the most convenient answer on this list. 21g protein from the standard Orgain pea/rice/chia blend, plus 50 organic superfoods including kale, flax, chia, quinoa, beet, turmeric, acai, and broccoli. Certified USDA Organic, vegan, gluten-free, soy-free, Non-GMO, zero added sugar. The superfood blend doesn’t replace a dedicated greens powder, but for building a daily habit around one shake, it genuinely covers more nutritional ground than a plain protein powder. Around $35–$42 for 20 servings. Shop Orgain + 50 Superfoods on Amazon.

https://www.onegreenplanet.org/natural-health/7-must-try-vegan-protein-powders/#goog_rewarded 

This Winter Pasta Sauce Uses Frozen Tomatoes For Incredible Flavour

From plantbasednews.org

Those tomatoes from last summer can still shine 

When the days are cold and fresh tomatoes disappear from markets, most cooks accept that great tomato sauce is a summer thing. But Miyoko Schinner proves that you can still make an incredible winter pasta sauce with tomatoes you picked months earlier.

Schinner, known for her YouTube channel The Vegan Good Life with Miyoko, recently shared a video showing how she turns frozen summer tomatoes and smoky mushrooms into a deeply comforting winter pasta sauce. The technique is simple and requires no canning at all. Instead, she freezes whole ripe tomatoes and transforms them into a sweet, smoky pasta dish when winter arrives.

Schinner has long been a major figure in plant-based cooking. She founded Miyoko’s Creamery and helped popularize artisan vegan cheeses in the United States. Through her books and videos, she continues to share practical techniques that make plant-based cooking feel accessible and comforting.

This recipe blends nostalgia and simplicity. The dish combines summer tomatoes, smoked shiitake mushrooms, garlic, olive oil, and pasta. The result is rich, savoury, and layered with umami.

Freezing tomatoes to preserve summer flavour

Schinner slightly undercooks the pasta at first so that it can absorb flavour and finish cooking in the tomato sauce - Media Credit: YouTube / The Vegan Good Life with Miyoko

The foundation of Schinner’s winter pasta sauce starts months before winter even begins.

Instead of canning tomatoes, she simply freezes them whole at peak ripeness. She explains that this captures their flavour in the easiest possible way.

After pulling them from the freezer, Schinner briefly soaks the tomatoes in hot water. This softens the skins so they can be removed easily before cooking. The tomatoes remain partially frozen when they go into the pan, but that does not matter.

Once they hit a hot cast-iron skillet with olive oil and garlic, they begin to thaw and collapse.

“I know that looks pretty funny, doesn’t it? A bunch of frozen tomatoes in a pan,” Schinner says. “But believe it or not, this is going to start cooking down, and you won’t be able to tell the difference between a fresh tomato sauce in the summer and one in the winter.”

As the tomatoes soften, she mashes them directly in the pan. Within about 20 minutes, they break down into a naturally sweet sauce that tastes like peak summer.

Smoking the shiitake mushrooms

YouTube / The Vegan Good Life with MiyokoSchinner smokes the mushrooms over wood chips to give the sauce a savoury, umami flavour, noting that a regular pot with a tight-fitting lid and a steamer basket can work as a simple alternative to a stovetop smoker

What makes this pasta dish unique is the smoky element. Schinner adds smoked shiitake mushrooms to give the sauce depth and umami.

She starts with whole shiitake mushrooms, trimming the tough tips of the stems but keeping the rest because they add a meaty texture.

The mushrooms are tossed with olive oil and salt before being placed in a stovetop smoker. Wood chips are added to the bottom of the smoker to create the smoke.

If you do not own a smoker, Schinner says a pot or Dutch oven works too. The key is creating a chamber where smoke can circulate around the mushrooms.

“You can just use a good pot with a tight-fitting lid and put a steamer basket in it,” she explains. “Or another dish.”

The mushrooms sit above the wood chips while smoke fills the pot. She smokes them for roughly 25 to 30 minutes. The process gives the mushrooms an intense smoky aroma and deep savoury flavour.

When they come out, the mushrooms are sliced and added to the tomato sauce. The result is a rich contrast between sweet tomatoes and smoky umami.

Schinner jokes about the flavour comparison while describing the mushrooms.

“Oh my god,” she says. “It must be like pancetta or guanciale or whatever. I’ve never had any of those, but it’s so meaty and smoky.”

Building the sauce in the pan

Once the tomatoes break down and the sauce thickens, Schinner adjusts the seasoning with olive oil and salt.

She notes that the sweetness of the sauce comes directly from the tomatoes themselves.

“It’s so ridiculously sweet,” she says. “The tomatoes are picked at the height of summer, and I’ve captured all the flavours right here.”

The smoked shiitake slices are then stirred into the sauce, creating a rich combination of sweet, smoky, and savoury flavours.

Finishing the pasta the right way

Schinner cooks the pasta separately but avoids draining it in a colander. Instead, she lifts it straight from the pot and places it directly into the sauce.

The small amount of pasta water that clings to the noodles helps loosen and emulsify the sauce.

She also emphasizes that the pasta should be slightly undercooked when it goes in.

“It was very, very al dente,” she says. The pasta finishes cooking in the sauce itself, absorbing more flavour as it rests.

Once everything is combined, the smoked mushrooms, sweet tomato sauce, and pasta create a simple but deeply satisfying dish.

A comforting meal during difficult times

For Schinner, the dish is more than just a practical cooking trick. She frames the recipe as a small act of comfort in uncertain times. The warmth of pasta and tomato sauce, she suggests, can offer a moment of calm during global turmoil. After tasting the finished dish, she reflects on the emotional side of cooking.

“I feel better already, and I hope you do too,” she says. “I send you my love, my support. Whatever you’re going through, the fight has just begun, and we will be on the right side of history.”

She adds that one day, people will gather again to celebrate with another great plate of pasta. For now, this smoky, sweet winter pasta sauce offers a reminder that even simple meals can provide comfort when it is needed most.

For more of Schinner’s healthy plant-based recipes visit her YouTube channel.

https://plantbasednews.org/lifestyle/food/winter-pasta-sauce-with-frozen-tomatoes/