Makes: approximately 10 cups How perfect to have a master mix to use as vegan ground beef, as well as in multiple recipes in the same book. That’s what…
This title is a quote from Nora Cook @ noracooks.com/wprm_print/the-best-vegan-lasagna. I agree, this was easy, relatively fast, and delicious. I’ve served it again and again. The ‘stretchy vegan mozzarella’…
This hearty cabbage soup is on page 165 of Jill Nussinow’s great cookbook, Vegan Under Pressure. I have such fun pulling out my Instant Pot, flipping through for something…
Preheat oven to 350°F. Crust: Mix 1 T flax meal with 2 T water, let thicken for 10 minutes. Mix well with 3 cups defrosted, squeezed dry, fat-free hashbrowns,…
Author: Jenné Claiborne, https://sweetpotatosoul.com This is a delightful way to serve cabbage—as roasted steaks. Any seasoning that you like can work with this. Servings: 4 Preheat oven to 375°F…
This colorful stew is a powerhouse of nutrition. Purple sweet potatoes are loaded with anthocyanins—polyphenol antioxidants that give plants deep red, purple, blue, and black colors. They protect our…
I’ve used this filling for delicata as well as kabocha squash—consider it a great all-around filling. To pierce the tough skin of a winter squash, in order to halve…
Can’t Be Beat Instant Pot Lentil Soup In her terrific cookbook, Jill Nussinow calls this Shane’s Famous Lentil Soup. It is certainly famous in my house. I make it…
Serves: 4–6 Prep Time: 15 minutes Roast Time: 35–45 minutes Ingredients Use any combination of these—aim for about 2–2.5 pounds total: Vegetables 2 carrots, peeled and cut into 1-inch…
Gluten Free This vegan meatloaf is loaded with flavor, and may lead some to think that they are eating the real thing. It is composed of potatoes, savory vegetables,…