Hello and welcome to The Overstocked Vegan! This is the start of my journey to finally transition fully to a vegan lifestyle after more than 40 years as a vegetarian. I’ve stocked my kitchen with cookbooks, vegan staples, and way too many small appliances—and it’s time to put them all to work. For the time being, my plan is simple: I’ll select a few dishes, veganize them where needed, and share my experiences, recipes, and photos here. It’s a chance to explore global cuisines and document this delicious transformation.
Here’s what I’ll be working on first:
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Veganized Kare-Kare
Kare-Kare is a rich, peanut-based stew traditionally made with vegetables and oxtail—but no oxtail for me because, well… ew. (Sorry, oxtail-eaters.) I’m tackling the plant-based recipe from Vie De La Vegan: Vegan Kare Kare Recipe - Delicious Plant-Based Dish.
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Mexican Black Beans
From The Complete Vegan Instant Pot Cookbook by Barb Musick, this simple but flavorful recipe is the perfect test for my new Instant Pot. (I’ve never had one before. I’m told it’s a game-changer.)
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Veganized Causa
Inspired by Gaby Mora’s Vegan Causa Recipe, I’ll be putting my spin on this Peruvian classic, which layers creamy mashed potatoes with vibrant vegetables.
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Red Thai Curry Cauliflower
Another gem from The Complete Vegan Instant Pot Cookbook, this dish promises the perfect mix of spicy, creamy, and comforting flavors.
What’s Next?
As time allows, I’ll prepare these dishes, share my thoughts on the process, and (hopefully) tempt you with beautiful photos of the results. Along the way, I’ll also be sharing my thoughts on the recipes, exploring international cuisines, and staying inspired while transitioning to a vegan diet.
Thanks for stopping by—let’s dive in, one dish at a time. If you’ve tried any of these recipes or have tips for making them even better, let me know in the comments!
