Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today: Not all kimchi is vegan -- but the vegan kind is amazing, indeed.
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When I first learned that kimchi isn’t typically vegan, I was surprised: What’s not vegan about spicy, fermented cabbage with chili flakes?
The answer is that kimchi is usually made with shrimp paste or fish sauce, which give the kimchi some of its characteristic umami and flavor. The good news for vegan kimchi lovers (like me) is that it’s perfectly easy to find flavorful kimchi that’s made without seafood. Garlic and chili can provide plenty of heat, and ingredients like red miso paste can add that elusive umami to the dish. My favorite vegan kimchi brands include King’s Kimchi, Sunja’s Kimchi, and Mama O’s Kimchi Paste. If you’re up for a little DIY action, it’s also quite easy to prepare homemade vegan kimchi; a little Googling will lead you to easy recipes and tutorials.
I’ve come to love kimchi so much that I’ll pile it on salads, stuff it into homemade nori sushi rolls, and even mix it into my scrambled tofu breakfasts. But one of my favorite ways to enjoy it is in a warm, filling grain bowl. This bowl features ingredients that are bold enough to hold their own next to the kimchi (hearty wild rice and spicy roasted broccoli), but it’s the spicy, tangy fermented cabbage that brings it all together.
It’s impossible to talk about this dish without mentioning how great the broccoli -- roasted with Sriracha, garlic, and tamari -- is. So good that you may be tempted to munch on it as a snack. Just try to reserve a little for your dinner.
Gena's new book Choosing Raw: Making Raw Foods Part of the Way You Eat is a thorough, relatable guide to incorporating raw and vegan foods into any diet. It's full of no-fuss recipes for every meal, which range from fully raw to mostly cooked, with plenty of snacks and desserts to keep everyone happy.
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.