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Easy Lemongrass And Coconut Curry (Vegan)

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Easy lemongrass and coconut curry – this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.

A white cast iron pan full of vegan lemongrass coconut curry with a grey bowlful of rice.

I’ve been making this easy vegan lemongrass and coconut curry a lot recently. It is really quick and simple to throw together, tastes great and is healthy to boot!

It is a creamy, lightly spiced, flavourful coconut and lemongrass sauce with loads of veg and tofu. Served with rice it makes a great, quick midweek meal.

I take a few shortcuts to make it easier to cook  – I use lemongrass and ginger pastes from a jar rather than from fresh; and you can even go as far as using garlic and chilli from a jar too if you like.

This just cuts down on time spend chopping and peeling and makes this meal more achievable for a quick weeknight dinner.

Most supermarkets sell jars of pre-prepared lemongrass, ginger, garlic and chilli alongside the spices and they keep in the fridge for a while so I love keeping some around for quick meals.

Close up of a cast iron pan of easy vegan lemongrass coconut curry with broccoli, tofu and edamame.

A High Protein Vegan Meal:

This lemongrass curry is high in protein – first off we’ve got tofu, an obvious choice for plant based protein, but I also added frozen edamame (soy beans) which contain even more protein per 100g than tofu.

Both tofu and edamame are a source of complete protein, meaning that they contain all nine essential amino acids.

I also added tenderstem broccoli which I love and could happily eat it every day, which is good because it is super healthy and is also one of the higher protein vegetables!

A black bowlful of curry and rice on a grey background.

How To Make Easy Vegan Lemongrass and Coconut Curry:

Heat a little olive oil in a large pan and add in crushed garlic, sliced spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you want to use garlic and chilli pastes from a jar rather than fresh then add them in the next step instead).

Add in lemongrass and ginger pastes (plus the garlic and chilli if using), some garam masala and turmeric and fry for another minute until fragrant.

Add in coconut milk (from a tin, not the drinking kind. Either light or full fat is fine) and crumble in a vegetable stock cube. Bring the sauce up to a simmer.

Add tenderstem broccoli and frozen edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.

step by step photos of making the curry.

While the curry is cooking, place some cornflour (cornstarch) in bowl with a little salt. Add cubed firm tofu and toss to coat. The cornflour is optional – it helps to make the tofu crispy but you can omit it if you like.

Heat a little olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until it is golden on all sides.

crispy tofu in a pan.

Stir the tofu into the curry and serve with rice.

Close up of coconut lemongrass curry.

More Quick Vegan Meals:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Close up of a cast iron pan of easy vegan lemongrass coconut curry with broccoli, tofu and edamame.
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Easy Lemongrass And Coconut Curry (Vegan)

Easy lemongrass and coconut curry - this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.

Course Main Course
Cuisine vegan
Keyword curry
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Calories 532 kcal
Author Domestic Gothess

Ingredients

  • 2 Tbsp olive oil divided
  • 2 cloves garlic crushed (or 1 tsp garlic paste from a jar)
  • 2 spring onions (scallions) thinly sliced
  • 1 red bell pepper sliced
  • 1 red chilli finely chopped (or 1 tsp chilli paste from a jar)
  • 2 tsp lemongrass paste (from a jar)
  • 2 tsp ginger paste (from a jar) (OR a 1 inch piece fresh ginger, grated)
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 400 ml (14oz) tin coconut milk (either full fat or light is fine)
  • 1 vegetable stock cube
  • 120 g (4oz) tenderstem broccoli
  • 80 g (3oz) frozen edamame
  • 280 g (10oz) firm tofu diced
  • 1 Tbsp cornflour (cornstarch) (optional)
  • salt and pepper
  • cooked rice to serve

Instructions

  1. Heat 1 Tbsp of the olive oil in a large pan and add the garlic, spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you are using garlic and chilli pastes rather than fresh then add them in the next step instead).

  2. Add the lemongrass and ginger pastes (plus garlic and chilli ones if using), garam masala and turmeric and fry for another minute.

  3. Add the coconut milk and crumble in the stock cube. Bring up to a simmer.

  4. Add the tenderstem broccoli and edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.

  5. While the curry is cooking, place the cornflour in bowl with a little salt. Add the cubed tofu and toss to coat. (Coating the tofu with cornflour is optional).

  6. Heat the remaining Tbsp olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until golden on all sides.

  7. Stir the tofu into the curry and serve with rice.

Recipe Notes

The tofu I buy (Tofoo brand) comes in 280g packets which I realise is a slightly odd quantity; just use whatever weight the brand you buy comes in - enough for two people.

Recipe inspired by Gluten Free Cuppa Tea

Vegan Corn Fritters

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Vegan corn fritters – these easy, healthy vegan sweetcorn fritters are perfect for a quick and tasty weeknight meal or light lunch. Eggless and dairy free.

A stack of easy vegan corn fritters topped with guacamole on a white plate.

Sweetcorn fritters have always been one of my favourite quick and tasty meals. Served with some guacamole and sweet chilli sauce, maybe some salad too if I can be bothered, they are delicious, healthy and easy to make too.

Before going vegan I used to make them with egg and cheese, but I adapted my non-vegan recipe to make them totally egg and dairy free, while still retaining all of their wonderful flavour.

This was easy enough to do by swapping the egg for a flax egg (ground flaxseed mixed with water and left to go gloopy), the milk for an unsweetened non-dairy variety (I have tested them with soy and almond milks and both work fine), and the cheese for some nutritional yeast.

The good thing about corn fritters is that they can be varied very easily to suit your tastes and what you happen to have in the cupboard. As long as you keep the basic batter the same then feel free to use whichever spices, herbs and mix-ins that you like.

Four white plates of vegan corn fritters with guacamole and chilli sauce on a grey background.

How To Make Vegan Corn Fritters:

(For ingredients and full instructions see the recipe card below)

Start by mixing together your dry ingredients in a large bowl – plain flour, cornmeal, baking powder, sugar, salt, spices and nutritional yeast.

I use cumin, coriander, smoked paprika and garlic granules but feel free to vary these as you like. You can also use a couple of crushed fresh garlic cloves instead of the garlic granules, but add it in with the wet ingredients rather than the dry.

The nutritional yeast is optional but I love the cheesy note that it adds to the flavour of the fritters.

step 1 - mixing the dry ingredients

Next add unsweetened plant milk (any kind will do, I use either soy or almond), a flax egg and a little olive oil or melted vegan butter/coconut oil and whisk to make a thickish batter.

step 2 - making the batter

Finally stir in your sweetcorn (I use defrosted frozen but well drained tinned corn will work too. I haven’t tested them using fresh corn.), some sliced spring onions and some finely chopped herbs.

I use chives and coriander (cilantro), but again, feel free to use whatever herbs suit you (I know coriander is a bit of a love/hate herb!).

step 3 - adding the corn and herbs

Now you are ready to fry your fritters in a little olive or coconut oil. If you use a generous amount of oil they will be more crispy, and if you just use a small amount they will be healthier; you pick.

Vegan sweetcorn fritters on a dark baking tray.

Can I Make Them In Advance?:

The batter ideally needs to be cooked right away but any leftover fritters can be stored in the fridge for a couple of days and reheated in a pan over a low heat or under the grill as needed.

More Quick Vegan Meals:

Close up of a vegan corn fritter with a forkful taken out on a white plate.

A stack of easy vegan corn fritters topped with guacamole on a white plate.
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Vegan Corn Fritters

Vegan corn fritters - these easy, healthy vegan sweetcorn fritters are perfect for a quick and tasty weeknight meal or light lunch. Eggless and dairy free.

Course Main Course
Cuisine vegan
Keyword fritters
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 385 kcal
Author Domestic Gothess

Ingredients

  • 1 Tbsp ground flaxseed
  • 3 Tbsp water
  • 125 g (1 cup) plain (all-purpose) flour
  • 75 g (1/2 cup) fine cornmeal/polenta
  • 1 Tbsp baking powder
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp garlic granules
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 3 Tbsp nutritional yeast
  • 240 ml (1 cup) unsweetened non-dairy milk
  • 1 Tbsp olive oil (or melted vegan butter)
  • a small handful chopped fresh chives
  • a small handful chopped fresh coriander
  • 3 spring onions (scallions) thinly sliced
  • 500 g (17.5 oz) defrosted frozen corn or well drained tinned corn
  • olive oil for frying

Instructions

  1. Mix together the ground flaxseed and the water in a small bowl and set aside to go gloopy.

  2. Place the flour, cornmeal, baking powder, sugar, salt garlic granules, cumin, coriander, smoked paprika and nutritional yeast in a large bowl and whisk to combine.

  3. Add the milk, olive oil and flaxseed mixture and stir until no lumps of flour remain.

  4. Add the chopped herbs, spring onions and sweetcorn and mix to combine.

  5. Place a frying pan over a low heat and add a little olive oil. Scoop about 1/3 cup of the batter into the pan and spread it out slightly.

  6. Cook for a couple of minutes until just set around the edges then flip the fritter over and cook for a couple more minutes until both sides are browned and the fritter is cooked through.

  7. Repeat with the rest of the batter, adding more oil as necessary. If your pan is big enough you can cook a couple at a time.

Lentil, Vegetable and Butter Bean Chilli (Vegan)

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Lentil, vegetable and butter bean chilli – this easy vegan chilli with coriander rice, guacamole and roasted courgette is a delicious, healthy and filling meal. Post sponsored by HelloFresh.

A pan of vegan vegetable, lentil and butter bean chilli with a bowl of coriander rice, roasted courgettes and guacamole on a grey background.

When HelloFresh asked me to recreate one of their recipes for the blog I was instantly drawn to this lentil, vegetable and butter bean chilli. Although all of their recipes look delicious, this was just the kind of healthy, hearty food that I was in the mood for.

The chilli is very simple to throw together, but is full of flavour and very filling due to the lentils and butter beans. It is served with tasty coriander rice, creamy, zingy guacamole and strips of roasted courgette.

All together it is an impressive meal that is deceptively simple to make. The recipe said that it serves two, but it will actually easily feed three people unless you are truly ravenous.

Two black plates of vegan lentil, vegetable and butter bean chilli, coriander rice, guacamole and roasted courgette on a grey background.

What Is HelloFresh?:

If you haven’t yet heard of HelloFresh then where have you been?! They are a very popular meal kit service who provide recipe boxes and detailed instructions so that you can try out new and exciting meals every week.

You get to pick the recipes that take your fancy (there are plenty of veggie options) and just let them know how many servings you need and what time you would like your box delivered.

You are then sent a box full of fresh, quality ingredients which are already measured out for you, ready to cook your meals.

The detailed instruction cards walk you through the process, making cooking a breeze; and because you receive just the right amount of each ingredient there is no food waste! It is a perfect service for busy people who like fresh, home cooked food but are short on time.

Close up of a white pan full of chilli topped with chopped coriander.

How To Make Lentil, Vegetable and Butter Bean Chilli:

(For ingredients and full instructions see the recipe card below)

Lentil, vegetable and butter bean chilli ingredients

Start by heating up the oven, finely chopping up a red onion and slicing a red bell pepper into approx 2cm chunks.

Fry the chopped onion in some olive oil in a non-stick pan for about five minutes, until it has softened, then add the red pepper and cook for a couple more minutes.

Add cumin, ground coriander, smoked paprika, a pinch of chilli flakes (you can omit the chilli if you don’t like spice!) and some salt and pepper and cook for another minute or so.

Frying the vegetables and spices.

Meanwhile, boil 350ml water in a pot with some salt. Once it is boiling, add your rice to the pot, give it a stir and turn the heat to low. Cover the pot with a lid and leave on a low heat for ten minutes. After ten minutes have passed, turn off the heat and leave it to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!

Once the rice is cooked, stir in some chopped fresh coriander.

Making the coriander rice

Add some red lentils to the pan of onions and peppers, along with a tin of chopped tomatoes and a splash of water. Bring it up to a simmer and cook for about fifteen minutes, stirring often, until the lentils are soft and the sauce has thickened.

After the lentils have been cooking for five minutes or so, add in a tin of rinsed and drained butter beans.

Cooking the chilli

While the chilli and rice are cooking, cut a courgette in half lengthways, chop each half into four lengths and then into 6cm sticks. Toss the courgettes in some olive oil, salt and pepper. Roast in the oven for 15 mins.

Roasting the courgette

Make the guacamole by scooping the flesh of an avocado into a bowl with some lime juice, salt and pepper. Mash it roughly with a fork.

Making the guacamole

Check the seasoning of the chilli and add more salt and pepper as required then serve with the rice, courgette and guacamole.

Close up of a black plate full of chilli, coriander rice, guacamole and roasted courgette.

More Hearty Vegan Meals:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

A pan of vegan vegetable, lentil and butter bean chilli with a bowl of coriander rice, roasted courgettes and guacamole on a grey background.
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Lentil, Vegetable and Butter Bean Chilli

Lentil, vegetable and butter bean chilli - this easy vegan chilli with coriander rice, guacamole and roasted courgette is a delicious, healthy and filling meal. Serves three; or two very generously.
Course Main Course
Cuisine Mexican, vegan
Keyword chilli
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 people
Calories 614 kcal
Author Domestic Gothess

Ingredients

Chilli:

  • 1 red onion
  • 1 red bell pepper
  • 1 Tbsp olive oil
  • 1/2 Tbsp ground cumin
  • 1/2 Tbsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 tsp chilli flakes
  • 3 Tbsp red split lentils
  • 1 400 g tin chopped tomatoes
  • 150 ml (2/3 cup) water
  • 1 400 g tin butter beans drained
  • salt and pepper

Rice:

  • 1 cup basmati rice
  • 1/4 tsp salt
  • 350 ml (1 1/2 cups) water
  • 3 Tbsp chopped fresh coriander (cilantro)

Roasted Courgette:

  • 1 medium courgette (zucchini)
  • 1/2 Tbsp olive oil
  • salt and pepper

Guacamole:

  • 1 large ripe avocado
  • juice of 1/2 lime
  • salt and pepper

Instructions

  1. Pre-heat the oven to 180C/350F/gas mark 4. Peel and finely chop the onion. Remove the core from the pepper and chop into approx 2cm squares.

  2. Heat the Tbsp of olive oil in a non-stick frying pan on low heat and cook the onion for 5 mins until it softens. Add the chopped pepper to the pan with the onion, turn the heat to medium and cook for 3 mins.

  3. Add the cumin, ground coriander, smoked paprika, chilli flakes and a pinch of salt and pepper. Stir together and cook for another minute.

  4. Meanwhile, bring the 350ml water to a boil in a pot with the ¼ tsp of salt. Once boiling, add your rice to the pot, give it a stir and turn the heat to low. Cover the pot with a lid and leave on a low heat for 10 mins. After 10 mins switch off the heat and leave to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!

  5. Add the lentils to the onion mixture along with the chopped tomatoes and 150ml of water. Stir together and let the mixture bubble away on low heat uncovered for 15 mins until the lentils are soft and the sauce has thickened. Stir often to prevent the lentils from sticking. After the lentils have been cooking for 5 mins, drain and rinse the butter beans and add them to the pan..

  6. While the chilli and rice are cooking cut the courgette in half lengthways, chop each half into four lengths and then into 6cm sticks. Toss the courgettes in the 1/2 tbsp of olive oil, 1/4 tsp salt and some pepper. Roast in the oven for 15 mins.

  7. To make the guacamole, scoop the avocado flesh into a bowl along with the lime juice and some salt and pepper and roughly mash with a fork.

  8. Once the rice is cooked, stir in the chopped coriander. Check the seasoning of the chilli and add more salt and pepper as needed. Serve the chilli with the rice, roasted courgette and a dollop of guacamole.

This post is sponsored by HelloFresh, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

Vegan Sausage Casserole With Lentils And Farro

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Vegan sausage casserole with lentils and farro – this hearty vegan stew is easy to make, healthy, very filling and incredibly satisfying.

Vegan sausage casserole with lentils and farro - this hearty vegan stew is easy to make, healthy, very filling and incredibly satisfying. #vegan #vegetarian #vegancasserole #healthyvegan

This vegan sausage casserole with lentils and farro is a regular on my meal rotation; particularly during the colder months. I love it because it is so easy to make but it is also packed full of flavour and is very filling, as well as being a very healthy meal.

Close up of a white pan full of vegan sausage and lentil casserole topped with parsley.

I use carrots, butternut squash and potatoes as the vegetable base, but you can vary them as you like. Sweet potatoes, parsnips and swede would all work well instead.

I use tinned lentils for ease, but the kind that come pre-cooked in a sachet work too. I like to add some farro (also known as emmer wheat) to the stew too; I like it because it only takes 15 minutes to cook but it can be difficult to find. (I get mine from larger Tesco’s).

If you can’t find farro then you can use pearl barley instead, but bear in mind that it takes quite a long time to cook so add it to the stew before the vegetables and cook for half an hour before adding in the veg and then cook for another half hour.

A white bowl full of vegan stew on a grey background with a cream cloth, a bowl of parsley and sliced bread.

For the sausages I use Linda McCartney ones but feel free to use any variety you prefer. I cook them separately (under the grill or according to the instructions on the packet), then stir them through the stew once everything has finished cooking. I think that cooking them separately results in the best flavour and texture.

I like to serve this vegan sausage casserole with some crusty buttered bread to mop up the juices. It is a real crowd-pleaser of a meal; even my husband who doesn’t generally like veggie sausages absolutely loves this stew!

Any leftovers will keep well in the fridge for a couple of days and are great re-heated for easy lunches. This vegan sausage casserole will thicken as it sits but it is still delicious; or you can add in a splash of vegetable stock when you re-heat it to thin it out a little.

A white pan full of vegan casserole on a grey background with sliced bread, chopped parsley and a cream linen cloth.

More Hearty Vegan Meals:

A white bowl full of vegan stew on a grey background with a cream cloth, a bowl of parsley and sliced bread.
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Vegan Sausage Casserole With Lentils and Farro

Vegan sausage casserole with lentils and farro - this hearty vegan stew is easy to make, healthy, very filling and incredibly satisfying.
Course Main Course
Cuisine British, vegan
Keyword casserole
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people
Calories 425 kcal
Author Domestic Gothess

Ingredients

  • 2 Tbsp olive oil
  • 1 brown onion peeled and finely chopped
  • 4 cloves garlic peeled and crushed
  • 1 tsp smoked paprika
  • 2 Tbsp tomato puree
  • 350 g (2 large) carrots chopped
  • 1 small butternut squash (about 650g unpeeled weight) peeled, de-seeded and diced
  • 350 g (1 large) potato diced
  • 1 400 g (14oz) tin chopped tomatoes
  • 2 bay leaves
  • 1 litre strong vegetable stock
  • 100 g (3.5 oz) dried farro
  • 400 g (14 oz) tin green lentils drained
  • 8 vegan sausages (I used Linda Mc Cartney)
  • salt and pepper

Instructions

  1. Heat the oil in a large pan, add the onion and cook over a low heat for about 10 minutes, until soft.

  2. Add the garlic, smoked paprika, tomato puree and carrots and cook for 5 more minutes, stirring often.

  3. Add the butternut squash, potato, tinned tomatoes, bay leaves and stock; bring up to a simmer and cook for about 20 minutes, until the vegetables are almost tender.

  4. Add the farro and lentils and cook for another 15 minutes, until the farro and vegetables are cooked through. Add a splash more stock if needed but the stew should not be too watery.

  5. Meanwhile, cook the sausages according to the instructions on the packet. Once cooked, slice each one into fat pieces.

  6. Season the stew to taste with plenty of salt and pepper, stir through the sliced sausages and serve with crusty buttered bread to soak up the juices.

Chickpea, Sweet Potato and Spinach Curry (Vegan)

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Chickpea, sweet potato and spinach curry – this healthy vegan curry is quick and easy to make, tastes delicious and makes for a very hearty meat-free meal.

Two black bowls of vegan chickpea, sweet potato and spinach curry on a black background.

This is one of the meals that I frequently throw together when we are low on ingredients and I don’t want to go shopping. Typically I am always stocked up on things like sweet potatoes, frozen spinach, tinned chickpeas and tomatoes, creamed coconut or coconut milk and spices which is pretty much all you need to make this delicious curry….

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Vegan Tofu Moqueca

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Vegan tofu moqueca – a vegan tofu and vegetable version of the traditional Brazilian dish. This vegan moqueca is easy to make, healthy, satisfying and full of delicious tropical flavours.

Vegan tofu moqueca - a vegan tofu and vegetable version of the traditional Brazilian dish. This vegan moqueca is easy to make, healthy, satisfying and full of delicious tropical flavours. #vegan

Moqueca is a traditional Brazilian stew which consists of firm white fish cooked in a coconut, lime, tomato and palm oil sauce. Luckily, most things taste good in a coconut and lime sauce so making a delicious vegan version really wasn’t difficult!…

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Festive Vegan Nut Roast

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Festive vegan nut roast – this delicious vegan mushroom and chestnut nut roast is perfect for a special Christmas dinner! Post sponsored by Appletiser.

Festive vegan nut roast - this delicious vegan mushroom and chestnut nut roast is perfect for a special Christmas dinner! #vegan #christmas

Nut Roast may be a bit of a cliche for vegans and vegetarians at Christmas and it does have a bit of a reputation for being dry and dull. Done well however it can be a very impressive and delicious centrepiece for a special meal such as Christmas dinner….

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Vegetable And Pearl Barley Stew With Herby Dumplings (Vegan)

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Winter vegetable and pearl barley stew with herby dumplings – a hearty, healthy and filling vegan vegetable stew topped with fluffy, herby dumplings. The perfect meal to warm you up on chilly days. Post sponsored by Appletiser.

Winter vegetable and pearl barley stew with herby dumplings – a hearty, healthy and filling vegan vegetable stew topped with fluffy, herby dumplings. The perfect meal to warm you up on chilly days. #vegan #healthy

It feels like only last week we were in the midst of a heatwave and now it is somehow nearly Christmas! I’m sure I say this every year, but I just can’t believe how fast this year has gone by!…

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Autumn Minestrone Soup (Vegan)

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Autumn minestrone soup – a delicious vegan soup that makes the best of Autumnal produce for a hearty, healthy and filling meal.

Autumn minestrone soup - a delicious vegan soup that makes the best of Autumnal produce for a hearty, healthy and filling meal. #vegan #healthy #soup

As soon as Summer is over I think that my diet probably becomes about 30% soup. It is so quick and easy to make, filling, warming and healthy (the large quantities of buttered toast that I like to dip in it not so much however…)….

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Vegan Pumpkin Mac And Cheese With Garlic Breadcrumbs

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Vegan pumpkin mac and cheese – creamy, delicious, easy to make and packed with hidden veggies; this vegan mac and cheese is sure to please! Top with crispy garlic breadcrumbs to make it even more heavenly!

Vegan pumpkin mac and cheese - creamy, delicious, easy to make and packed with hidden veggies; this vegan mac and cheese is sure to please! Top with crispy garlic breadcrumbs to make it even more heavenly! #vegan #macandcheese #pumpkin #healthy

Since switching from a vegetarian to a vegan diet, cheese is the one thing that I miss. I can make awesome vegan cakes, I love plant milks, and Ben & Jerry’s peanut butter and cookies vegan ice cream is the bomb. But I think that commercially available vegan cheeses suck. They both smell, and taste, like feet….

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