Tabitha Brown is many things, including actress, host, restaurant owner, social media superstar, author, and even "America's Mom." But one aspect of Tabitha Brown's identity that she is most proud of is being vegan — and not only that, but she's a passionate vegan cook, and one who often creates and shares plant-based recipes with her fans.
Brown is actually the author of Cooking from the Spirit, a joyful cookbook filled with easy vegan recipes. Published in October 2022, the book is filled with Tabitha Brown's original recipes, such as Yam Halves Topped with Maple-Cinnamon Pecan Glaze, Jackfruit Pot Roast, and Kale and Raspberry Salad.
Of course, we'd recommend supporting Brown and ordering a copy, if you can afford to do so. But for all other instances, we've rounded up some of Tabitha Brown's best vegan recipes — find them below.
Tabitha Brown's carrot dog recipe
While the idea of a carrot being used as a vegan hot dog has certainly been controversial in the past, Tabitha Brown is a huge fan. As transcribed from a TikTok video that Brown shared in 2020, here's her recipe for carrot hot dogs.
- 1 cup coconut aminos or soy sauce
- A few tablespoons of A.1. Sauce
- A few tablespoons of raw agave syrup
- A few cups of water
- A couple splashes of liquid smoke
- A little bit of ketchup
- A little bit of garlic powder.
Combine all ingredients (except for the carrots) in a pot and bring to a boil. Then, chop off your carrot top, and use a vegetable peeler to skin the carrots. Once the water comes to a boil, place the carrots in, and boil for 10-15 minutes. Cover the pot, and boil for 10 more minutes.
Transfer the carrots to a cast iron grill pan, and sear them. Then, put them in a bun and top with your favorite toppings — Brown uses pecan chili and coleslaw.
Tabitha Brown's Like Sweet like Smoky Grilled Portobello “MLT”
Tabitha Brown has her own line of seasoning blends, with which she developed a few recipes with McCormick. The brand shared the following sandwich recipe, which was created along with Brown, with Green Matters.
- 1/3 cup olive oil
- 2 tablespoons McCormick Salt Free Like Sweet Like Smoky by Tabitha Brown All Purpose Seasoning
- 3 to 4 large portobello mushroom caps, cut into 1/2-inch thick strips (about 16 strips)
- 8 slices multi-grain or sprouted bread, toasted
- Green leaf lettuce
- Sliced tomatoes
- Sliced avocados.
Mix oil and the seasoning in a large bowl. Add mushroom strips and toss to coat evenly. Then, add the mushrooms to a pan over medium heat, and turn them frequently for five to seven minutes, or until tender.
Then, spread hummus, vegan mayo, or mustard on the bread. Place lettuce and tomato on four slices of bread, top with four mushroom strips each as well as sliced avocado, and close the sandwiches with the remaining bread slices.
Tabitha Brown's lion's mane mushroom steaks
In January 2023, Brown shared her recipe for lion's mane mushroom steaks on Instagram, which she thinks is a great substitute for animal-based meat.
"Baaabbbyyy when I say this thang so good!!!" Brown said in the video. "If y’all see these mushrooms, grab you some and thank me later!!"
- Two big lion's mane mushrooms
- Grapeseed oil
- Tabitha Brown's Sunshine Seasoning — "as much as you want"
- Salt-free onion and herb seasoning
- Coconut aminos
- Chili oil
- A little bit of maple syrup
- Chopped garlic
- Chopped red pepper
- Chopped sweet onion.
Combine the oil, seasonings, coconut aminos, chili oil, and maple syrup in a bowl, eyeballing the measurements. Toss the mushrooms in the mixture until evenly coated.
Place the mushrooms in a cast iron skillet with some more oil, as well as the chopped garlic, red pepper, and sweet onion. Sprinkle the veggies with some Sunshine Seasoning.
Use a cast iron grill press or potato smasher to press as much water out of the mushrooms as possible, making them as flat as you can. Flip them a few times, until both sides are evenly browned.
Serve with roasted sweet potato and a side kale salad.
Tabitha Brown's mac and cheese recipe
Brown shared this recipe for vegan mac and cheese on her TikTok in November 2022 in honor of Thanksgiving, and it looks seriously luscious. In classic Tab fashion there are no measurements — so measure with your heart.
- Veggie broth
- Butternut squash noodles or strips
- Sliced white potatoes
- Sunshine Seasoning
- Onion powder
- Garlic powder
- Vegan sour cream or vegan yogurt
- Shredded vegan cheese
- Pasta noodles
- Smoked paprika.
In a saucepan over heat, combine a few cups of veggie broth and water with the butternut squash strips, potatoes, garlic powder, onion powder, and Sunshine Seasoning. Once everything is softened, transfer the mixture to the blender, and blend along with vegan sour cream or vegan yogurt. Then, add some shredded vegan cheese, and blend again.
In a separate saucepan, cook your pasta. Drain and combine the pasta with the sauce. Optionally, you can then pour the pasta and cheese sauce into a baking dish, and top with more shredded cheese and Sunshine Seasoning. Bake it covered for about 15 minutes, and then remove the cover and bake for another 10 minutes. Remove, top with some smoked paprika, and serve.
Tabitha Brown's Very Good Garlic Pasta Salad
Brown developed this pasta salad recipe, shared with Green Matters by McCormick, to feature another of her unique seasoning blends. The dish can easily be customized by using the veggies of your choice, as well as the noodles of your choice.
- 8 ounces veggie pasta
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons Salt Free Very Good Garlic by Tabitha Brown All Purpose Seasoning
- 2 cups of diced veggies of your choice, such as bell peppers, broccoli, or mushrooms.
Cook pasta as directed. Drain, rinse under cold water, and drain thoroughly.
Whisk oil, vinegar, and the seasoning in a large bowl until well blended. Add cooked pasta and veggies, tossing to coat well. Cover and refrigerate until ready to serve. Toss again right before serving.