I Ate Like Tabitha Brown! (Trying Tabitha Brown’s Recipes) (2024)

Every once in a while, I love trying out other people’s recipes because it broadens my food encyclopedia and makes eating and cooking more fun. Here’s me trying out Tabitha Brown’s recipes! Click on the video below to watch and scroll down for a detailed walkthrough of my (delicious) experience making these recipes!

Recently I decided to try out THREE famous recipes from Tabitha Brown, one of the most comedic, wholesome vegan personalities who has just recently been awarded the NAACP Outstanding Social Media Personality Award? And for good reason! If you follow her on her social media channels, you’ll see why.

In this blogpost, I decided to share the recipes that I got from Tabitha’s TikTok in written format so you can try these out if you wish! Some of her recipes didn’t provide any measurements so I used my own measurements for this.

Say hello to these three beautiful vegan recipes: (1) carrot hotdogs; (2) vegan mac & cheese, and (3) vegan deviled eggs. Don’t they all look tasty? 😍

Interested to know my thoughts and how you could make Tabitha Brown’s recipes? Make sure to watch the video above and to scroll down below for the written recipes!

Carrot Hotdogs

I know, it sounds weird, and I was skeptical as hell the first time I heard it. But because I love a challenge, I had to try it.

The name pretty much describes it; it’s a vegan hotdog made from carrots. And true enough, this pretty much tasted like a carrot cooked in soy sauce. But but but, if you eat it in a hot dog together with the other toppings, it is delicious! The carrot was crunchy, although I’m thinking cooking it for a little bit longer might help turn it softer.

I don’t know if I would make this again as my biggest problem with this recipe is that a carrot will not be sufficient to fill me up! Where’s the protein?! Haha, I do love the fact that Tabitha used veggie ground on top of the carrot to bump up the satiety and protein factor.

It’s a carrot, guys, not a hot dog. But it’s good! 😊

Ingredients:

• Carrots (I used 4)
• Hotdog buns
• 1 cup soy sauce
• 2 tbsp A1 sauce
• 2 tbsp raw agave
• 2 cups water
• couple splashes of liquid smoke
• A little bit of ketchup
• 1 tbsp garlic powder
• Italian veggie ground for topping

Optional toppings I used:

• Banana peppers
• Relish
• Mustard

Instructions:

1. Peel carrots, but do not chop.
2. Add soy sauce, A1 sauce, agave, water, liquid smoke, ketchup, and garlic powder into a large wok. Mix well and bring to a boil.
3. Once boiling, add in the carrots and let it boil for 10 minutes. Cover and let it simmer for another 10-15 minutes until the carrots are cooked.
4. Heat a frying pan and pan-fry the carrots for a few minutes. Set aside.
5. In the same pan, add in veggie ground and ketchup and saute for a few minutes.
6. For assembly, open up a hotdog bun and add in the carrot dog. Top with cooked veggie ground, ketchup, relish, and mustard.
7. Enjoy!

(Original recipe HERE)

Vegan Mac & Cheese

I think everybody has a special way of making a mac & cheese recipe. Truth be told, I actually never had so much mac & cheese until I went vegan (which is kind of funny LOL).

This recipe was a little challenging since it didn’t have any measurements. Taste-wise, it was really creamy and delicious, but next time I would probably add some more vegan cheese OR add in some cashews to make this even creamier!

Ingredients:

• 85g or one serving macaroni noodles or shells
• Around 1.5 cup frozen butternut squash (you can use fresh)
• 1 medium potato, peeled & chopped
• 1/2 tbsp garlic & herb seasoning
• 1 tbsp vegan butter
• 1/4 cup vegan yogurt
• 1/4 cup nutritional yeast
• 1/4 veggie broth cube
• Large handful vegan cheddar & mozza cheese
• 1 tbsp garlic powder
• Salt & pepper to taste

Instructions:

1. Cook macaroni noodles according to package directions.
2. Boil water in a pot and add in the chopped potatoes.
3. While the potatoes are cooking, add in the garlic & herb seasoning and allow it to boil.
4. Add in the butternut squash and let it boil until both the butternut squash and potatoes are soft. Set aside.
5. On a heated pan, add in vegan butter and add in the potato-squash mixture.
6. Add in vegan yogurt, nutritional yeast and veggie broth cube. Mix.
7. Blend in a blender (or mash with a fork) until the consistency is smooth.
8. Add blended mac & cheese sauce back into the pan.
9. Add in vegan cheese and garlic powder. Stir until the cheese is melted and everything is well-combined.
10. Add cooked pasta into a serving plate and pour in some of the sauce. Sprinkle some paprika and add some salt & pepper to taste. Enjoy!

(Original recipe HERE)

Vegan Deviled Eggs

This recipe was the one I was most excited about because I heard even non-vegans found it delicious. This recipe uses white mushroom caps as a replacement for the egg white, while a chickpea mixture is used to sub the yolk part. Incredibly delicious and would make a great appetizer!

Unfortunately, I won’t be able to tell whether or not it does taste like non-vegan deviled eggs because I don’t think I have ever tried deviled eggs. Even so, these were really delicious and I had so much fun making them (even more fun eating them)!

Ingredients:

• 10-12 white mushroom caps, soaked in pickle juice (with black salt – optional) overnight
• 1 can chickpeas, drained and rinsed
• 2 tbsp vegan mayo
• 1 tbsp sweet relish
• 1 tbsp mustard
• 1 tbsp garlic powder
• 1/2 tbsp dill
• Kala namak (black salt)
• salt & pepper
• Smoked paprika

Instructions:

1. Throw chickpeas into a food processor and process until fine.
2. Add chickpeas into a large mixing bowl and mix with mustard, vegan mayo, relish, garlic powder, dill, pepper, and black salt.
3. Take a white mushroom cap (soaked in pickle juice overnight) and stuff with the chickpea filling. Top each with smoked paprika and chopped green onions. Repeat for the remaining mushrooms.
4. Serve and enjoy!

(Original recipe HERE)

📌Did you enjoy these Tabitha Brown recipes? Here are more videos where I tried out other people’s recipes!