Being Frugal,  Recipes,  Vegetarian Recipes

“Supermarket Vegan” by Donna Klein

supermarket vegan recipes

So, remember a while back when I showed you my dinner list and it was almost all recipes from Donna Klein’s book Supermarket Vegan?


Everything I have made from it so far has been really good and crazy easy. 

I think the secret to this book’s success is that Klein doesn’t try to force recipes to be vegan that weren’t vegan to begin with.

The only recipes that have tofu are Asian-style recipes which would have tofu in them anyway. There are no vegan substitutes in here either, so no soy milk or fake burger patties. And as it implies in the title, there’s no obscure ingredients in here either — no seitan or tempeh to be found. Everything can be found in virtually any supermarket.

And everything cooks super fast! All the recipes I’ve tried so far can easily be made on a busy weeknight.

Clockwise from the top: Greek Chickpeas and Rice (p. 102, which, okay, I de-veganized by adding feta cheese, but it was still good without it), Cuban Style Fried Rice with Pineapple (p. 113), Roasted Broccoli with Garlic and Lemon (p. 118), and Orzo with Mushrooms, Sun Dried Tomatoes, and Basil (p. 85).

Also not pictured is the Pasta Puttanesca which is some of the best puttanesca sauce I’ve ever had, vegan or otherwise, which I’ll share with you, if you’re thinking about picking up a copy of the book for yourself:

Quick Pasta Puttanesca (adapted slightly: all amounts are doubled because, trust me, you want extras)

16 oz. spaghetti or linguini
3 T extra virgin olive oil
2 c. chopped onion
1 c. chopped green pepper
4 to 6 cloves garlic, finely chopped
2 c. canned crushed tomato
1/4 c. coarsely chopped kalamata (or other good quality) black olives
1/4 c. coarsely chopped green olives
2 to 4 T coarsely chopped, drained capers
1 tsp dried oregano
1/2 tsp salt (or to taste)
1/2 tsp crushed red pepper flakes, or to taste (optional)
Freshly ground black pepper, to taste
1/4 c. chopped fresh basil or flat-leaf parsley (optional)

Cook the spaghetti until al dente. Drain.

Heat the oil over medium heat, add the onions and bell pepper, and cook until softened (about 3 minutes). Add the garlic, stirring constantly for a minute. Add the tomatoes, olives, capers, oregano, salt, red pepper flakes (if using), salt and pepper; bring to a brisk simmer over medium-high heat. Reduce heat and simmer until thickened (about 5 minutes). Add  pasta and basil or parsley (if using) and toss to combine. Serve.