Recently Featured Recipes
Shallot and Spinach Tofu Scramble
![Picture](/uploads/1/3/9/2/139284528/published/74c03c26-922e-4bc2-853f-2340e1513dc2.png?1678221523)
Ingredients
1 tablespoon avocado oil, divided
1/2 tablespoon vegan butter
4 shallots, diced
4 cloves of garlic, minced
2 cups of spinach
2 tablespoons of veggie broth
1 1/2, 16 oz block (24 oz total) of medium firm tofu, drained and pressed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon seasoned salt
2 tablespoons nutritional yeast
Fresh ground pepper, to taste
1/8 cup unsweetened almond milk
Vegan Parmesan for serving
Directions
Melt butter and add 1/2 tablespoon of oil in a large non-stick skillet over medium heat.
Once butter is melted, add shallots and cook for 2-3 minutes until softened.
Add garlic and cook for an additional 30 seconds until fragrant.
Add spinach and broth and cook down until spinach is wilted, 3-4 minutes.
Remove the shallot mixture from the pan and set aside.
Add the tofu, spices, and nutritional years in a large bowl.
Using a potato masher, mash the tofu and spices until the tofu becomes small crumbles.
Add 1/2 tablespoon of the remaining oil to a large non-stick skillet over medium heat.
Add the tofu mixture and almond milk to the skillet and cook until the water/milk evaporates.
Return the shallot mixture to the skillet and heat thoroughly.
Top with vegan parmesan and serve immediately.
1 tablespoon avocado oil, divided
1/2 tablespoon vegan butter
4 shallots, diced
4 cloves of garlic, minced
2 cups of spinach
2 tablespoons of veggie broth
1 1/2, 16 oz block (24 oz total) of medium firm tofu, drained and pressed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon seasoned salt
2 tablespoons nutritional yeast
Fresh ground pepper, to taste
1/8 cup unsweetened almond milk
Vegan Parmesan for serving
Directions
Melt butter and add 1/2 tablespoon of oil in a large non-stick skillet over medium heat.
Once butter is melted, add shallots and cook for 2-3 minutes until softened.
Add garlic and cook for an additional 30 seconds until fragrant.
Add spinach and broth and cook down until spinach is wilted, 3-4 minutes.
Remove the shallot mixture from the pan and set aside.
Add the tofu, spices, and nutritional years in a large bowl.
Using a potato masher, mash the tofu and spices until the tofu becomes small crumbles.
Add 1/2 tablespoon of the remaining oil to a large non-stick skillet over medium heat.
Add the tofu mixture and almond milk to the skillet and cook until the water/milk evaporates.
Return the shallot mixture to the skillet and heat thoroughly.
Top with vegan parmesan and serve immediately.
Vegan Swedish Meatballs
![Picture](/uploads/1/3/9/2/139284528/published/f25d9dd0-b5c4-40f1-8d37-efb39a1cc1b5.png?1678222475)
Ingredients
1 1/2 tablespoon avocado oil, divided
1/2 tablespoon vegan butter
1 yellow onion, diced
1 cup baby bella mushrooms, diced
4 garlic cloves, minced
2 tablespoons flaxseed
4 tablespoons of water
2 tablespoons vegan Worcestershire sauce
1 1/2 tablespoons soy sauce
1 teaspoon liquid smoke
2 cups wild rice, cooked
Handful fresh parsley
1/2 teaspoon allspice
1/2 teaspoon black pepper
1/2 teaspoon salt
3/4 cup breadcrumbs
Sauce
3 tablespoons vegan butter
3 tablespoons organic all-purpose flour
2 cups vegetable stock
1 cup vegan cream or half and half
1 1/2 tablespoons vegan Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon fresh cracked pepper
1/2 teaspoon seasoned salt
Directions
Heat butter and 1/2 tablespoon of oil in a medium skillet over medium heat.
Add onions to the pan and cook for 4-6 minutes until translucent.
Add the mushrooms to the pan and cook until all the moisture has evaporated.
Remove the mushroom/onion mixture from the heat and let it cool.
While the mixture is cooling, add the flaxseed and 4 tablespoons of water in a small bowl, mix, and set aside.
Once cooled, place the onions, mushrooms, Worcestershire, soy sauce, and liquid smoke in a food processor.
Blend until smooth.
Add the rice and blend again until well combined.
Add all the remaining ingredients, flex/water mixture, parsley, seasonings, and breadcrumbs.
Blend until the mixture is combined.
Using a spoonful-sized amount, roll it into a ball in your hands.
Place on a sheet pan and repeat, yielding around 20 balls.
Let the meatballs set up in the fridge for 30 minutes before cooking.
Heat the remaining oil over medium heat in a large skillet.
Once the oil is hot, add the meatballs to the pan, and fry on each side for 5-6 minutes until browned.
Remove from pan and set aside.
In the same pan, melt the butter on low-medium heat.
Once melted, add the flour and whisk until it forms the base of a roux (2-3 minutes).
Add the vegetable stock and whisk until smooth.
Add the cream, Worcestershire sauce, soy sauce, dijon mustard, salt, and pepper to a simmer.
Whisk until combined.
Cook until thick, around 10 minutes.
If it becomes too thick, add 1/4 cup of veggie broth.
Place the meatballs in the sauce until heated thoroughly.
Serve immediately topped with fresh parsley.
1 1/2 tablespoon avocado oil, divided
1/2 tablespoon vegan butter
1 yellow onion, diced
1 cup baby bella mushrooms, diced
4 garlic cloves, minced
2 tablespoons flaxseed
4 tablespoons of water
2 tablespoons vegan Worcestershire sauce
1 1/2 tablespoons soy sauce
1 teaspoon liquid smoke
2 cups wild rice, cooked
Handful fresh parsley
1/2 teaspoon allspice
1/2 teaspoon black pepper
1/2 teaspoon salt
3/4 cup breadcrumbs
Sauce
3 tablespoons vegan butter
3 tablespoons organic all-purpose flour
2 cups vegetable stock
1 cup vegan cream or half and half
1 1/2 tablespoons vegan Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon fresh cracked pepper
1/2 teaspoon seasoned salt
Directions
Heat butter and 1/2 tablespoon of oil in a medium skillet over medium heat.
Add onions to the pan and cook for 4-6 minutes until translucent.
Add the mushrooms to the pan and cook until all the moisture has evaporated.
Remove the mushroom/onion mixture from the heat and let it cool.
While the mixture is cooling, add the flaxseed and 4 tablespoons of water in a small bowl, mix, and set aside.
Once cooled, place the onions, mushrooms, Worcestershire, soy sauce, and liquid smoke in a food processor.
Blend until smooth.
Add the rice and blend again until well combined.
Add all the remaining ingredients, flex/water mixture, parsley, seasonings, and breadcrumbs.
Blend until the mixture is combined.
Using a spoonful-sized amount, roll it into a ball in your hands.
Place on a sheet pan and repeat, yielding around 20 balls.
Let the meatballs set up in the fridge for 30 minutes before cooking.
Heat the remaining oil over medium heat in a large skillet.
Once the oil is hot, add the meatballs to the pan, and fry on each side for 5-6 minutes until browned.
Remove from pan and set aside.
In the same pan, melt the butter on low-medium heat.
Once melted, add the flour and whisk until it forms the base of a roux (2-3 minutes).
Add the vegetable stock and whisk until smooth.
Add the cream, Worcestershire sauce, soy sauce, dijon mustard, salt, and pepper to a simmer.
Whisk until combined.
Cook until thick, around 10 minutes.
If it becomes too thick, add 1/4 cup of veggie broth.
Place the meatballs in the sauce until heated thoroughly.
Serve immediately topped with fresh parsley.
Vegan Broccoli Cheddar Mac
![Picture](/uploads/1/3/9/2/139284528/published/0018cab3-3b1e-4faf-9937-366b988fd413.png?1678222479)
Ingredients
16 oz of elbow macaroni, cooked al dente
1/2 tablespoon avocado oil
1/2 tablespoon vegan butter
1 yellow onion, diced
5 cloves of garlic, minced
2 cups broccoli, cut into small florets
1 carrot, grated
3 tablespoons vegan butter
1/4 cup organic all-purpose flour
1 cup vegan half-and-half
1 cup vegan heavy cream
Salt and pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard
2 cups vegan cheddar cheese, shredded
Directions
Cook pasta al dente, drain and set aside.
Add oil and butter in a large bot or braiser, and melt over medium heat.
Add the onion, and cook for 4-5 minutes until softened
Add the garlic, and cook for 30 seconds until fragrant.
Add the broccoli and carrot to the onion mixture and cook for 3 minutes.
Remove veggies and set aside.
Add the butter to the pot and melt.
Next, add the flour and combine well to create a roux.
Slowly pour in the milk and cream and whisk until combined.
Bring the mixture to a simmer and cook for 5 minutes until thickened.
Add the salt, pepper, onion powder, garlic powder, and dry mustard to the mixture and combine.
Add the cheese and mix until melted.
Add the pasta and veggies to the cheese sauce and mix until evenly coated.
Serve immediately.
16 oz of elbow macaroni, cooked al dente
1/2 tablespoon avocado oil
1/2 tablespoon vegan butter
1 yellow onion, diced
5 cloves of garlic, minced
2 cups broccoli, cut into small florets
1 carrot, grated
3 tablespoons vegan butter
1/4 cup organic all-purpose flour
1 cup vegan half-and-half
1 cup vegan heavy cream
Salt and pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard
2 cups vegan cheddar cheese, shredded
Directions
Cook pasta al dente, drain and set aside.
Add oil and butter in a large bot or braiser, and melt over medium heat.
Add the onion, and cook for 4-5 minutes until softened
Add the garlic, and cook for 30 seconds until fragrant.
Add the broccoli and carrot to the onion mixture and cook for 3 minutes.
Remove veggies and set aside.
Add the butter to the pot and melt.
Next, add the flour and combine well to create a roux.
Slowly pour in the milk and cream and whisk until combined.
Bring the mixture to a simmer and cook for 5 minutes until thickened.
Add the salt, pepper, onion powder, garlic powder, and dry mustard to the mixture and combine.
Add the cheese and mix until melted.
Add the pasta and veggies to the cheese sauce and mix until evenly coated.
Serve immediately.
Crispy Buffalo Tofu
![Picture](/uploads/1/3/9/2/139284528/published/1ce77e15-a654-4fef-84ca-bc1a4d21218c.png?1678222692)
Ingredients
16 oz extra firm tofu, pressed and cut into 1" rectangles sticks
6 tablespoon cornstarch
1/4 cup plant milk
1 cup toasted panko-style bread crumbs
2 tablespoons avocado oil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup of buffalo sauce (vegan-friendly)
4 tablespoons vegan butter
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
Fresh parsley and green onions for serving
Vegan rance for serving
Directions
Preheat the oven to 425 ºF.
In a medium bowl, make the buffalo sauce.
Add sauce, vegan butter,
Lay out three individual bowls.
Place the cornstarch in bowl one, the plant milk in bowl two, and mix the breadcrumbs, oil, paprika, salt, and pepper in the third bowl.
Dip each piece of tofu into the starch, then the milk, and then roll it into the breadcrumb mixture.
Place the tofu onto a lined baking sheet.
Repeat the same process with the remaining pieces of tofu.
Place the baking sheet in the oven and bake for 15 minutes.
Flip the tofu pieces and bake 15 minutes more.
Next, toss the tofu in the buffalo sauce to coat each piece.
Return to the oven, and cook for an additional 10 minutes.
Serve immediately with green onions, fresh parsley, and your favorite dressing.
16 oz extra firm tofu, pressed and cut into 1" rectangles sticks
6 tablespoon cornstarch
1/4 cup plant milk
1 cup toasted panko-style bread crumbs
2 tablespoons avocado oil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup of buffalo sauce (vegan-friendly)
4 tablespoons vegan butter
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
Fresh parsley and green onions for serving
Vegan rance for serving
Directions
Preheat the oven to 425 ºF.
In a medium bowl, make the buffalo sauce.
Add sauce, vegan butter,
Lay out three individual bowls.
Place the cornstarch in bowl one, the plant milk in bowl two, and mix the breadcrumbs, oil, paprika, salt, and pepper in the third bowl.
Dip each piece of tofu into the starch, then the milk, and then roll it into the breadcrumb mixture.
Place the tofu onto a lined baking sheet.
Repeat the same process with the remaining pieces of tofu.
Place the baking sheet in the oven and bake for 15 minutes.
Flip the tofu pieces and bake 15 minutes more.
Next, toss the tofu in the buffalo sauce to coat each piece.
Return to the oven, and cook for an additional 10 minutes.
Serve immediately with green onions, fresh parsley, and your favorite dressing.
Sardinian Minestrone
![Picture](/uploads/1/3/9/2/139284528/editor/4dd3db12-a3d3-4af8-b06a-be13140a671f.png?250)
Ingredients
2 tablespoons avocado oil
1 large yellow onion, petit dice
3 medium carrots, chopped and cubed
3 celery ribs, sliced
1 cup golden potatoes, small cubes
1 teaspoon sea salt
Freshly ground black pepper
5 garlic cloves, minced
1, 28-ounce can of crushed tomatoes
2 tablespoons of tomato paste
4-6 cups vegetable broth (4 cups to start, adding 1/2 cup more as you need)
3 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried sweet basil
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 15.5 oz can of cannellini beans, drained and rinsed
1, 15.5 oz can of garbanzo beans, drained and rinsed
1 1/2 cups cavatelli or other small pasta
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Red pepper flakes and grated vegan parmesan for garnish
Directions
Over medium heat, heat the oil in a large dutch oven or pot.
Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook until softened, around 5-6 minutes.
Add garlic, and cook for another 30 seconds until fragrant.
Next, add tomatoes, potatoes, broth, bay leaves, tomato paste, and spices.
Bring to a boil, reduce heat, and cover to simmer for 20 minutes.
Stir in beans and cover to cook for an additional 10 minutes.
Lastly, stir in pasta and basil, cover, and cook for an additional 10 minutes until pasta is tender.
Once pasta is cooked, serve and top with fresh parsley, crushed red pepper, and vegan parmesan to taste.
2 tablespoons avocado oil
1 large yellow onion, petit dice
3 medium carrots, chopped and cubed
3 celery ribs, sliced
1 cup golden potatoes, small cubes
1 teaspoon sea salt
Freshly ground black pepper
5 garlic cloves, minced
1, 28-ounce can of crushed tomatoes
2 tablespoons of tomato paste
4-6 cups vegetable broth (4 cups to start, adding 1/2 cup more as you need)
3 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried sweet basil
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 15.5 oz can of cannellini beans, drained and rinsed
1, 15.5 oz can of garbanzo beans, drained and rinsed
1 1/2 cups cavatelli or other small pasta
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Red pepper flakes and grated vegan parmesan for garnish
Directions
Over medium heat, heat the oil in a large dutch oven or pot.
Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook until softened, around 5-6 minutes.
Add garlic, and cook for another 30 seconds until fragrant.
Next, add tomatoes, potatoes, broth, bay leaves, tomato paste, and spices.
Bring to a boil, reduce heat, and cover to simmer for 20 minutes.
Stir in beans and cover to cook for an additional 10 minutes.
Lastly, stir in pasta and basil, cover, and cook for an additional 10 minutes until pasta is tender.
Once pasta is cooked, serve and top with fresh parsley, crushed red pepper, and vegan parmesan to taste.