Known for her signature ’30 Minute Meal’ classes on a local television station and for her nationally syndicated talk show, celebrity chef and television personality Rachael Ray continues to be a driving force in the food world. She now has hosted countless Food Network shows, written loads of beloved cookbooks, and launched her own unique namesake magazine.
Known for her effervescent and often goofy persona, she made the show not only informative but relatable. Although her meals are notoriously meat, egg, and dairy heavy, we can’t think of a better way for us to celebrate this fabulous chef than by sharing some plant-based alternatives of her most famous dishes!
Rachael is a big fan of meaty, heavy meals. We recommend this Sweet Potato and Black Bean Quesadilla by Heather Poire, an all vegan alternative to her Beef Stuffed Quesadillas and Refried Black Beans. This recipe is made from a smoky sweet potato paste, with a spicy bean dip and then filled with tender peppers, onions, and fresh spinach. Add some Vegan Sour Cream on top to make this quesadilla authentic. A Butternut Kale and Black Bean Quesadilla will also keep you full, and make you feel like you’re seriously indulging.
A common occurrence in Rachael’s favorite meals is buffalo flavors with a spicy kick. She often plays with hot flavors and introduces them into a variety of foods, like Buffalo Chicken Stromboli, Jalapeno Poppers, Flatbreads and Buffalo Stuffed Skins. Want to make something as spicy and tasty as Rachael’s recipes without the meat and dairy? This gluten-free recipe for Buffalo Cauliflower Wings by Brittany Mullins follows her method of ease and extra flavor. Dip it into a cashew ranch sauce for the ultimate dinner. If you want Buffalo Bites that are as easy as her stuffed skins, these Buffalo Cauliflower Bites will suffice.
If it looks, smells and tastes similar to a Philly cheesesteak, Rachael Ray is all about it. Her recipe for Philly Cheesesteak Sandwiches, an indulgent thick bread and buttery steak dish piled with melted cheese sauce, is one of her favorite dishes to prepare. This dairy-free version, the Jackfruit Philly Cheesesteak Sandwich, is just as comforting, but more filling thanks to the addition of this meaty tropical fruit. Instead of provolone, the dish is covered with a vegan cheddar. The jackfruit is the true star of this show!
Always a crowd pleaser on the Rachael Ray Show, many love Rach’s Chicken Pot Pie. It’s a comfort food staple made from carrots, 1-3 pounds of chicken, butter and loads of mushrooms. Although it’s not usually vegan-friendly at all, a plant-based chef can replace it with this Deconstructed Mushroom Lentil Pot Pie, using lentils and mushrooms to serve as its meaty filling. This vegan pot-pie is savory, filling, and packed with protein.
Ray’s classic Florentine Penne is traditionally made with chicken and is a fan favorite of her and her readers. In her version, olive oil is heated in a large skillet pan, butter is melted, stock and milk are added, and cheese and chicken are cooked together, then drained. This meat-free, dairy-free Creamy Mushroom Penne by Harriet Emily instantly fills you up, leaving both your mind and stomach feeling happy and satisfied. Pairing this creamy sauce with mushrooms adds a savory, earthy, and slightly nutty flavor that merges well with the mild, delicate flavors of cream to create a perfectly balanced pasta dinner. Who needs chicken anyway?
Rachael’s recipes for sloppy joes range from Super Sloppy to BBQ Chicken Sloppy Joes with Pickled Slaw. She’s even cooked up a Sloppy Joe and Macaroni Casserole, always adding a cheesy element to every fun and unique recipe. She adds interesting flavor elements like pickle juice or honey to add an unexpected twist. Instead of having meat upon meat on a sandwich, opt for this vegan Sloppy Joe With Simple Slaw, made with veggie crumbles and crunchy, dairy-mayo-free coleslaw. These Slow Cooker Sloppy Joes are also a good plant-based option. They’re made from textured vegetable protein and Medjool dates. For even more protein and goodness, opt for this Sloppy Lentil recipe, which is saucy and hearty just like the traditional version.
Rachael’s nachos are often extreme; loaded with extra ingredients and topped with tasty sauces and filling cheeses. One of her most coveted recipes features rotisserie chicken, beans, and a homemade poblano sauce. Others can be used for breakfast ideas and feature eggs and avocado. Her audience loves her nacho recipes for the variety of tastes and their big portions, but they aren’t vegan-friendly.
These Loaded Nachos With Lentil Walnut ‘Meat’ and Cheesy Sauce are perfect for movie nights and gatherings. These Loaded BBQ Pulled Jackfruit Nachos is made from layers of tortilla chips, topped with BBQ jackfruit, black beans, chopped tomatoes, sliced green onions, and pickled jalapeños. Does it get any better than that? If you’re looking for even more this list of 10 Nachos And Dips That Will Be the Centerpiece of Your Game Day or Election Day Snack Table should do.
Another beloved recipe is Rachael’s Barbecued Chinese Chicken Lettuce Wraps, filled with chicken, quartered lettuce leaves, and orange wedges. Usually, they are filled with chicken and sometimes sprinkled with cheese. Her main ingredient is always a fun sauce; whether hot or mild. All you have to do is wrap it around and take a crunchy bite. Too bad it’s filled with chicken and cheese!
Get the same crunchy, hearty feel with these Buffalo Cauliflower Lettuce Wraps. Similar to her Barbecued Chinese wraps, these feature hot sauce but replaces the chicken with healthier roasted cauliflower and tahini. If you want something creamier, try these Ahi Avocado Tempeh Lettuce Wraps With Creamy Almond Dipping Sauce.
Rachael likes to combine lean turkey with lots of vegetables, so the burger remains moist. Cilantro, peppers, and spice add some great Southwestern flavors to her favorite Southwest Turkey Burger recipe. Her audience is also big fans of her Hot Turkey Burger and Big Blue Turkey Burger as well, as they add a different element of homemade cranberry sauce or blue cheese crumbles. She likes to combine ingredients in a medium bowl and let the flavors settle.
We don’t do turkey but we sure do veggie. This Smoky Pinto Bean-Beet Burger will give you the spice you’re craving from her recipe, with added protein and nutrition. Meanwhile, the standard Eggplant Burger will keep you satiated all night long. Try this Black Bean and Corn, and Walnut Burger for that southwestern flair!
Last but certainly not least, the pizza. Rachael transforms all the flavors of Buffalo wings into a pizza topping, complete with a spicy sauce and blue cheese crumbles in her coveted Wingless Buffalo Chicken Pizza. Chicken is made on a plate and drizzled with extra-virgin olive oil. Then, chicken is seasoned with grill seasoning. Fans love this because of the heat index and its effortlessness.
We adore pizza, too. Who doesn’t? This Bangin’ Buffalo Cauliflower Pizza is so similar, it might alarm you. But it’s totally vegan and topped with hemp tofu dressing and layered with loads of veggies. We also have this protein-rich Buffalo Seitan Deep Dish Pizza, that’ll give any pizza company a run for its money. The vegan mayonnaise and vegan mozzarella will have you taking three slices or more.
Don’t be afraid to add your own little spin to any of the recipes above. Looking for more vegan recipes? We highly recommend checking out Food Monster app, a food app available for both Android and iPhone. The app has over 8,000+ vegan recipes with 10+ recipes added daily Give it a try — and don’t forget to follow us on Facebook and Instagram!
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