A healthy, vegan gumbo that is inspired by a favorite childhood cajun meal of mine. This gumbo is made of simple, wholesome ingredients that come together to create a mega-comforting soup.
You see those chickpea burger patties? That's what I cooked up for labor day my friends. I really wish I had come up with the recipe sooner so I could have shared it with you to enjoy before labor day, but it's never a bad time for a veggie burger, right? Especially when the patties are made with only 10-ingredients, packed with flavor and have the BEST crispy exterior. Every single bite is a party in your mouth.
An interesting twist on a classic soup that delivers on flavor and texture! This corn & butternut squash soup is vegan, gluten-free, and super easy to put together! The soup itself is only 9-ingredients and it's so comforting for anytime you just want to huddle up with a homemade bowl of soup and a blanket.
Since going vegan, I've craved sushi. I've tried a few veggie rolls here and there, but my locally available vegan sushi leaves MUCH to be desired. So I decided to make my own! This roll is a heavy adaptation of one of my favorite pre-vegan rolls, the shaggy dog. I needed the roll to have a bit of a crunch, a bit of sweetness, and a bit of spice just like the shaggy dog. For the crunch I added Crispy Zucchini and Panko Breadcrumbs, for the sweetness I added a bit of mango, and for the spiciness I paired these rolls with a 2-ingredient spicy vegan mayo!
I honestly don't think I've eaten enchiladas since going vegan, but I love them! They are so saucy and savory and just full on delicious. Usually enchiladas have a LOT of cheese and oil and are consequently really high in fat, but because I used a Homemade Oil-Free Red Wine Enchilada Sauce and (obviously) don't use cheese, these babies have a much more moderate amount of fat from healthier sources. They won't weigh you down, but they also won't let you down in the flavor department either.
I adapted this chili from my dad's recipe which I loved as a child. The original recipe is good, but I of course needed to veganize it, and I think it turned out even better! Win-win! Another thing I love about this recipe it helps me empty the fridge and pantry! Only have black beans? Use them! If you only have a red bell pepper, you can use that in place of green. It's pretty flexible.