Try These 3 Plant-Based and Flavor-Packed Recipes From the Cookbook ‘Eat What Elephants Eat’

Many people who adopt a plant-based diet do so with some concerns, one of which is whether they will be getting enough nutrients to keep them energized and fueled. To answer this question, athlete and cookbook author Dominick Thompson points to an animal we all know and adore.

“I named this book for Earth’s largest herbivore, the mighty African elephant — an intelligent, gentle, curious, strong and peaceful creature that fuels its massive body with plants,” shares Thompson, an ethical vegan advocate and author of the new book Eat What Elephants Eat. In it, he offers delicious and heartwarming recipes all made with the goodness of plants. Try one of these tonight!

Tomato Soup With Grilled ‘Cheese’: Serves 4

2 tbsp. neutral oil 

1 small yellow onion, chopped 

2 tbsp. tomato paste 

4 cups vegetable broth 

1 (28-oz.) can whole peeled tomatoes 

1 ½ tsp. fine sea salt 

½ tsp. pepper 

½ cup canned full fat coconut milk 

6 to 8 tbsp. vegan butter, softened 

8 thick slices whole-grain bread 

8 oz. vegan cheese shreds

Directions:

1. In a large pot, heat oil over medium. Add onion; cook 5 minutes. Stir in tomato paste; cook 30 seconds.
2. Add broth, tomatoes, salt and pepper. Bring to a boil, then simmer 20 minutes. Stir in coconut milk and remove from heat. 
3. Using an immersion blender, blend soup. 
4. Slather one side of each slice of bread with butter. Heat a large skillet or griddle over low. Add 4 bread slices, buttered side down. Arrange cheese shreds on top of each; cover with remaining slices, buttered side up. Cook 4 minutes; flip and cook 2 minutes more. 
5. Serve soup warm with sandwiches. 

PER SERVING: 896 cal, 37g protein, 85g carbs, 19g fiber, 7g sugar, 51g fat

BBQ Pulled Mushroom Sandwiches (Serves 2)

3 tbsp. neutral oil 

10 oz. oyster mushrooms, cleaned and pulled apart 

1⁄2  tsp. fine sea salt 

1⁄2 cup no-sugar added vegan barbecue sauce 

2 vegan soft sandwich rolls, lightly toasted

Directions:

1. In a large cast-iron skillet, heat oil over medium-high. Arrange oyster mushrooms in a single layer; cook 5 minutes. Add salt, stir once and cook 3 minutes. Continue cooking, stirring now and then, 5 minutes more. 
2. Stir in barbecue sauce; cook 2 minutes. 
3. Divide mushrooms between rolls and top with coleslaw*

*For coleslaw: 

Cut a medium head of red cabbage into ribbons. Place cabbage and 1 grated carrot in a large colander. Sprinkle with 2 tsp. salt and massage it into the cabbage mixture. Set aside to drain 1 hour. In a large bowl, whisk 1⁄4 cup vegan mayo, 2 tsp. apple cider vinegar, 1 tsp. celery seed, 1⁄2 tsp. salt and 1⁄4 tsp. pepper. Add the cabbage, carrots and 1⁄4 cup pickled onions and toss to coat. Refrigerate 1 hour before serving.

PER SERVING: 639 cal, 26g protein, 80g carbs, 9g fiber, 24g sugar, 28g fat

Auntie Valerie’s Stuffed Peppers (Serves 4)

2 tbsp. neutral oil, plus more for greasing 

1⁄2 small yellow onion, finely chopped 

2 celery stalks with leaves, finely chopped 

2 medium tomatoes, finely chopped 

4 garlic cloves, thinly sliced 

1⁄2 cup cooked or canned green lentils 

1⁄2 cup cooked quinoa 

1⁄4 cup finely chopped fresh parsley 

1⁄4 cup finely chopped fresh basil 

1⁄2 tsp. fine sea salt 

1⁄4 tsp. pepper 4 bell peppers, halved and seeded

Directions:

1. Heat oven to 400 degrees. Lightly grease a 9 by 13 inch baking dish. In a skillet, heat oil over medium. Add onion, celery and tomatoes; cook 5 minutes. Add garlic; cook 1 minute. 
2. Scrape mixture into a large bowl; add next 6 ingredients. Mix. 
3. Arrange bell pepper halves cut side up in baking dish. Fill them with the lentil mixture. Bake 15 to 20 minutes. 
4. Serve drizzled with sour cashew cream, if desired.

PER SERVING: 185 cal, 6g protein, 25g carbs, 6g fiber, 9g sugar, 8g fat