Recipes

4 Trending Plant-Based Recipes to Celebrate Earth Month

Maple Buffalo Wings

Recipes by Geneviève Laforce. Follow her on Instagram, TikTok and Youtube.

Maple Buffalo Wings

Maple Buffalo Enoki Wings

Ingredients

Mushrooms

  • 8–10 oz enoki mushrooms
  • 2-3 cups neutral oil, for frying

Batter

  • ½ cup flour
  • ½ cup cold water
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Pinch chili powder
  • Pinch cumin

Crisp Coating

  • ¾ cup panko
  • ¼ cup flour
  • Salt and chili powder, to taste

Maple Buffalo Glaze

  • 2 tbsp vegan butter
  • 1 tbsp finely chopped garlic
  • ¼ cup buffalo sauce
  • 2–3 tbsp maple syrup
  • 1 tbsp soy sauce
  • ½ tsp smoked paprika

Directions

  1. Prep mushrooms: Trim off the root ends of the enoki mushrooms and separate into small wing-sized clusters. Pat dry thoroughly.
  2. Make batter: In a medium bowl, whisk together flour, cold water, salt, garlic powder, onion powder, chili powder, and cumin until smooth.
  3. Prep coating: In a shallow bowl, mix panko, flour, salt, and chili powder.
  4. Heat oil: Fill a medium heavy-bottomed pot or deep skillet with 2–3 inches of neutral oil. Heat over medium until oil reaches 350°F.
  5. Coat mushrooms: Dip each mushroom cluster into batter, letting excess drip off, then press into panko mixture until fully coated.
  6. Fry: Working in batches, fry mushrooms for 2–3 minutes until golden brown and crispy. Transfer to paper towel or wire rack.
  7. Make glaze: In a small saucepan over low heat, melt vegan butter. Add garlic and cook for 30 seconds until fragrant. Stir in buffalo sauce, maple syrup, soy sauce, and smoked paprika. Simmer for 1–2 minutes until glossy.
  8. Toss: Add fried mushrooms to a large bowl and toss gently with glaze until evenly coated.
  9. Serve: Serve immediately while hot and crispy.
Viral Soup Dumpling Lasagna

Soup Dumpling Lasagna

Ingredients

Filling:

  • 200g extra-firm tofu, crumbled
  • 4–5 shiitake mushrooms (fresh or dried), finely chopped
  • 1 tbsp grated ginger
  • 1 garlic clove, minced
  • 1 scallion, thinly sliced
  • ½ cup shredded cabbage
  • 2 tsp sesame oil
  • 2 tsp tamari
  • 1 tsp maple syrup

Sauce:

  • 2 tsp gochujang
  • 1 tsp miso

Other:

  • 15 wonton wrappers
  • 1–1½ cups vegetable broth
  • Chili oil, for serving

Directions

  1. Make the filling: In a medium bowl, combine tofu, mushrooms, ginger, garlic, scallion, cabbage, sesame oil, tamari, and maple syrup. Stir until evenly mixed.
  2. Add sauce: Mix in gochujang and miso until fully incorporated.
  3. Layer: In 2–3 small heatproof bowls or ramekins, place 1 wonton wrapper on the bottom. Add a spoonful of filling, then repeat the layers until each bowl has about 3 layers of wrapper and filling.
  4. Add broth: Carefully pour vegetable broth into each bowl until the liquid reaches just below the top layer, ensuring most of the filling and wrappers are submerged but not overflowing. Top each bowl with an additional wonton wrapper to seal.
  5. Steam: Place bowls in a steamer basket over simmering water. Cover with a lid and steam for 15 minutes, or until the wonton wrappers are tender and slightly translucent.
  6. Serve: Remove carefully and let cool slightly before topping with chili oil and serving warm.
Tofu Shawarma

Tofu Shawarma

Ingredients

  • 200g extra-firm tofu
  • 1 tbsp olive oil
  • Juice of half a lemon
  • 1 tbsp maple syrup
  • 2 garlic cloves, minced
  • 1 tbsp corn starch

Spices:

  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1 tsp ginger
  • ½ tsp cayenne
  • Salt and pepper

To Serve (Optional)

  • Flatbread
  • Lettuce
  • Tomato
  • Cucumber
  • Vegan tzatziki

Directions

  1. Preheat oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Prep tofu: Pat tofu dry and gently press with paper towel or a clean towel to remove excess moisture.
  3. Slice tofu: Thinly slice tofu into strips using a knife or mandoline.
  4. Make marinade: In a bowl, whisk together olive oil, lemon juice, maple syrup, garlic, corn starch, spices, salt, and pepper until smooth.
  5. Coat tofu: Add tofu strips and toss until evenly coated.
  6. Bake: Spread tofu evenly on the prepared baking sheet in a single layer. Bake for 15–20 minutes, flipping halfway through, until edges are browned and slightly crispy.
  7. Serve: Serve warm in flatbread or bowls with toppings and vegan tzatziki.
Bang Bang Shrimp

Crispy Bang Bang Mushroom “Shrimp” Tacos

Ingredients

Mushroom “Shrimp”

  • 4–6 king oyster mushrooms
  • 2-3 cups neutral oil, for frying

Marinade

  • 1 tbsp vegan fish sauce
  • 1 tbsp tamari
  • 1–2 tbsp lime juice
  • 1 tsp maple syrup
  • ½ tsp garlic powder (or 1 minced garlic clove)
  • ¼ tsp pepper
  • 1 tsp neutral oil

Optional:

  • Small piece nori/dulse
  • Splash rice vinegar
  • Few drops sesame oil

Breading

  • ¼–½ cup cornstarch

Batter

  • 1½ cups soy milk
  • 1 tsp apple cider vinegar
  • 6 tbsp flour
  • 2 tbsp cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder

Coating

  • 2 cups panko

Bang Bang Sauce

  • 1 cup vegan mayo
  • ½ cup sweet chili sauce
  • 2 tbsp sriracha
  • Juice of 1 lime

Quick Bok Choy Slaw

  • 2–3 heads bok choy, thinly sliced
  • 1–2 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp sesame oil
  • Salt, to taste

To Serve

  • Small tortillas
  • Lime wedges
  • Green onions or chili flakes (optional)

Directions

  1. Shape mushrooms: Slice king oyster mushrooms into thick rounds, then cut each round into curved pieces to resemble shrimp shapes.
  2. Make marinade: In a medium bowl, whisk together all marinade ingredients.
  3. Marinate: Add mushrooms and toss gently to coat. Let sit for 15–25 minutes.
  4. Dry mushrooms: Remove from marinade and pat thoroughly dry with paper towel—this helps the coating crisp properly.
  5. Heat oil: Fill a medium heavy-bottomed pot or deep skillet with 2–3 inches of neutral oil. Heat over medium heat until oil reaches 325–350°F.
  6. Prep dredging station: Place cornstarch in one bowl, whisk batter ingredients in another bowl, and place panko in a third bowl.
  7. Bread mushrooms: Dredge each mushroom piece in cornstarch, dip into batter, then coat fully in panko.
  8. Fry: Working in batches, fry mushrooms for 2–4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate or wire rack.
  9. Make sauce: In a small bowl, whisk together vegan mayo, sweet chili sauce, sriracha, and lime juice.
  10. Make slaw: Toss bok choy, rice vinegar, maple syrup, sesame oil, and salt together in a bowl. Let sit for 5 minutes.
  11. Assemble: Warm tortillas, then top with crispy mushrooms, bok choy slaw, bang bang sauce, and optional garnishes. Serve immediately.