Doyle Wolfgang Von Frankenstein is a force to be reckoned with. Known for his solo project Doyle and as the guitarist of the iconic punk band the Misfits, he’s a legend in the music industry and for animals. He doesn’t shy away from promoting his vegan lifestyle or his plant-strong body, either.

Doyle is a serious badass on stage and in the kitchen—but most of all when he’s speaking up for animals. He’s mastered the art of vegan cooking, proving that you don’t have to skimp on flavor when eating with compassion. Watch as he guest-stars on a cooking show and turns the episode upside down with his totally vegan three-course meal!

Check out his vegan recipes featured on the cooking show:

Crispy, Savory Asparagus Tarts

This simple plant-based recipe is an easy way to add greens to your meal.

2 Tbsp. olive oil

1 bunch asparagus

1 clove garlic, crushed

1 pinch salt

1 pkg. vegan cream cheese

2 Tbsp. chives, chopped

1 pkg. vegan crescent roll dough

  • Preheat the oven to 350°F.
  • Heat the oil in a pan and add the asparagus, garlic, and salt. Sauté for 5 minutes. Set aside.
  • Mix together the vegan cream cheese and chives.
  • Separate the vegan crescent roll dough pieces and place on a cookie sheet. Spread the vegan cream cheese mixture on each and top with the asparagus. Bake for 15 minutes, or until golden brown.

Makes 8 tarts

Simple Hasselback Potatoes

When you need something a bit fancier than a baked potato, we’ve got you covered.

4 large potatoes

1/2 cup olive oil or vegan butter, melted

Salt, to taste

Pepper, to taste

1 tsp. thyme

1 clove garlic, chopped

  • Preheat the oven to 350°F.
  • Place a chopstick on each side of each potato to keep them stable. Make thin slices along the length of each, stopping when the knife hits the chopsticks and before cutting through the bottoms.
  • Mix together the olive oil or melted vegan butter, salt, pepper, thyme, and garlic in a small bowl. Drizzle over the potatoes.
  • Bake for 30 minutes, or until tender.

Makes 4 potatoes

No-Bake Layered Cashew Cheesecake with Chocolate Sauce

1/2 cup dates

1/2 cup pecans

1 cup raw cashews, soaked for 2 hours, drained, and rinsed

1/4 cup coconut milk

1 pkg. vegan cream cheese

1/3 cup maple syrup

2 Tbsp. lemon juice

1/2 cup raspberries

1 pkg. vegan chocolate chips

1 Tbsp. cornstarch

  • Place the dates and pecans in a food processor and pulse until finely chopped. Press into the bottom of a 9-inch spring-form pan.
  • Place the cashews, coconut milk, vegan cream cheese, maple syrup, and lemon juice in a blender. Blend until smooth. If too thick, add more coconut milk.
  • Pour half of the filling evenly over the crust. Refrigerate for 2 hours.
  • Add 1/4 cup of the raspberries to the remaining filling in the blender. Blend until smooth. Pour evenly over the first “cheesecake” layer and refrigerate for 2 more hours.
  • Place the vegan chocolate chips and cornstarch in a microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat until the chocolate is melted.
  • Remove the “cheesecake” from the pan. Drizzle with the melted chocolate and top with the remaining raspberries.

Makes 8 to 10 servings

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By going vegan, you can help prevent animals from being abused and killed for their flesh. Plus, vegan foods are super-delish! Get creative in the kitchen with our super-easy, fun peta2 recipes and, like Doyle, show off your own culinary genius.