Home News and Features Animal Sanctuary Launches 30-Day Vegan Challenge

Animal Sanctuary Launches 30-Day Vegan Challenge

Vegan baked cauliflower. Photo courtesy Afro Vegan Society.
By Michelle Carrera

The 30-Day Veg2Vegan Challenge, sponsored by VINE Sanctuary, an animal sanctuary in Springfield, Vermont, and AfroVegan Society, offers a unique opportunity for vegetarians to explore a plant-based diet for 30 days.

During the month of November, participants will receive information, inspiration, and support as they make the transition to a vegan lifestyle by replacing dairy and eggs with plant-based alternatives. This challenge not only provides practical tips and recipes but also fosters a supportive community to guide individuals on their vegan journey.

 To get started, try the recipe below or visit veg2vegan.org and sign up to receive free daily emails with recipes, inspiration, and resources.

Cheesy Baked Cauliflower

This cheesy baked cauliflower recipe, from the Afro Vegan Society, is the perfect balance of comfort food and healthy eating. Ready in 60 minutes. Makes 8 servings.

1 large head of cauliflower, rinsed and cut into florets

1/2 cup cooked chickpeas

1 1/2 cups unsweetened plant milk, we used almond milk

1/2 lemon, juiced

3/4 tsp sea salt

2 Tbsp vegan butter or oil (optional)

1/2 tsp vegetable broth concentrate (optional)

1/3 cup nutritional yeast

1 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp ground turmeric

2 Tbsp cornstarch, you can also use potato or tapioca starch

1/2 cup vegan shredded cheese of choice

Preheat oven to 400 degrees F.

Add all ingredients, except cauliflower and vegan shredded cheese, to a blender and blend for 30 to 60 seconds until smooth.

Add blended sauce to a large saucepan and simmer on medium-low heat for five minutes, stirring constantly, until the sauce is shiny and bubbling. It should thicken to a soft, spreadable consistency.

Add cauliflower florets and stir gently until evenly coated. Cook for another 5 to 10 minutes until the cauliflower has heated through evenly andthe sauce clings to the cauliflower.

Scoop cauliflower into a baking dish and top evenly with shredded vegan cheese.

Cover with parchment paper or aluminum foil. Bake for 45 minutes, then remove covering and bake for an additional 15 minutes. Cauliflower should have golden brown spots on the surface and be bubbling at the base.

Allow to cool for 5 to 10 minutes before serving and enjoy! Can be cooled and stored in an airtight container in the refrigerator for up to a week.