Coffee is a delicious and wonderfully versatile beverage that keeps you going all day (and all night if you need to).
A lot of people only ever have it as their morning drink and never think to use it for cooking any of their other meals.
However, there are countless spectacular vegan style recipes for breakfast, lunch, dinner, and dessert that include coffee as one of their ingredients, and it’s about time you tried one of them.
From cupcakes to cocktails, coffee makes a great addition to your recipes and gives them a unique flavor.
Brew a cup in your coffee maker, and you’re ready to get started with the Coffee-Glazed Vegetable recipe below.
Add Coffee to Sweet and Savory Dishes
If you love your meals or desserts infused with the flavor of coffee, then you should get a bottle of instant espresso powder.
It dissolves in hot water completely, unlike ground coffee, which means that you won’t get that grittiness in the food you’re making.
Add it to brownies for that mocha flavor, or mix it into a coffee cake for a decadent taste.
It’s important to remember that espresso powder has a very powerful taste, though, so be careful to use it wisely.
Just a small amount will give your food that amazing rich undertone, but if you really want that powerful punch, then a few tablespoons should do it.
A lot of people love using coffee in sweet recipes, but it’s also great for savory cooking as well.
Roasted coffee beans contain over 800 different aroma compounds.
Chefs have long since realized the power of this bean’s perfect bitter taste when it comes to enhancing and balancing dishes.
Coffee can be matched with a variety of foods.
It’s particularly great for intensifying both the sweet and earthy flavors of oven-roasted Brussel sprouts, carrots, mushrooms, and even avocados.
Here is one delicious coffee recipe that you should try. It’s a comforting and satisfying vegan style dinner.
- 1 cup brewed coffee
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 8-oz button mushrooms
- 12-oz Brussels sprouts
- 1 tbsp fresh thyme leaves
- 2 tbsp extra-virgin olive oil
- 1 tsp black pepper
- 1 tsp salt
For the Glaze:
- Combine the coffee, maple syrup, and balsamic vinegar in a small saucepan and bring the mixture to a boil over medium to high heat.
- Stir occasionally until the glaze is reduced by about half. This will take 7 to 8 minutes.
- Remove mixture from the heat and set aside.
- In the meantime, preheat the oven to 420 degrees.
- Cut the Brussel sprouts in half and wipe mushrooms clean with a damp towel then halve them as well.
For the Salad:
- Add the mushrooms and Brussel sprouts to a large bowl.
- Add the olive oil, salt, pepper, and thyme leaves to the vegetables and toss.
- Transfer the well-coated vegetables to a large baking sheet and roast in the oven for 10 minutes.
- After that time has elapsed, take the vegetables out of the oven and toss them with 4 tablespoons of the glaze while they are still in the tray.
- Bake for another 10 minutes.
- Remove from the oven, cover, and keep warm. Serve with rice or polenta.
Note: If you buy anything through the links on this page, we may earn an affiliate commission, at no cost to you. We recommend only products we genuinely like. Thank you so much.