A few pantry staples and just 15 minutes are all you need get this really tasty, comforting dinner on the table. Toasty breadcrumbs are infused with garlic and olive oil then tossed with quick sautéed Brussels sprouts and al dente pasta. This dish is possibly even better the next day, so bring this to work or school for leftovers you can look forward to!Continue reading “15 Minute Garlicky Breadcrumb Pasta with Shredded Brussels Sprouts”
This umami rich shiitake mushroom broth is deepened with miso and toasted sesame. It’s everything satisfying and savory that we all want from an amazing bowl of soup. Grilled marinated tofu and shiitakes take things over the top with chewy noodles, and fresh baby bok choy!Continue reading “Vegan Mushroom Miso Ramen”
Looking for a super delicious, hearty and healthy meal? This pasta dish should do the trick! Jumbo pasta shells are stuffed with apple sage vegan sausage crumbles, garlic, fresh spinach, a simple tofu sage ricotta and tender roasted butternut squash. They’re all baked in a silky roasted butternut squash sauce that’s so creamy and delicious! If you’re lucky enough to have leftovers, this is even better then next day! Continue reading “Vegan Butternut Squash & Sage Ricotta Stuffed Shells”
Pan-fried gnocchi are served under a blanket of seared mushrooms in a creamy, garlicky, cashew butter pesto sauce. Make the sauce while the water comes to a boil for the gnocchi to get this flavorful and comforting dinner ready in under 20 minutes! Continue reading “Pan-Fried Gnocchi and Seared Mushrooms with Cashew Butter Pesto Sauce”
Chilly evenings call for comfort food. This savory skillet stew ticks all the boxes – one dish, tonnes of delicious flavor, enjoyed by vegans and omnivores, loads of nutritious ingredients, and pretty presentation without much effort. The stew is studded with seared mushrooms, vegan Italian sausage, sun-dried tomatoes, carrots, fresh thyme and kidney beans. It’s then topped with sliced baby potatoes and baked. Plus it’s so good, if not better, the next day.Continue reading “Vegan Savory Skillet Stew with Baby Potato Topping”
Sweet roasted bell peppers are filled with Asian inspired sesame-ginger seasoned mushrooms, tofu and rice. Serve them with red cabbage slaw for a complete meal which is rich in flavor, nutrients and color!
Creamy, filled to the brim with fresh veggies, simple to make, and oh-so-nutritious, this vegan corn and zucchini chowder will keep summer memories alive in your kitchen all year long. Buttery tones and delicate flavors of the corn and zucchini are highlighted with garlic and herbs, umami rich miso and a touch of smokiness from tempeh bacon. Quick and easy to prepare, this chowder is sure to be one of your new favorite last-minute meals!
Continue reading “Creamy Corn and Zucchini Chowder with Tempeh Bacon”
Creamy cashew cheese and a layer of pesto tucked under a blanket of roasted sweet cherry tomatoes all settled into a free-form, fuss-free flaky galette crust makes for an easy, pretty, and super delicious meal. Continue reading “Vegan Cherry Tomato Galette with Pesto and Cashew Cheese”
Juicy, toothsome portobellos rest on top of a savory salad of roasted broccoli, chickpeas, nutty grains and tart apple tossed with fresh lemon and basil dressing. The components for the salad are easy to prepare ahead of time so this nutritious and delicious meal comes together in a snap. Continue reading “Portobello, Broccoli, Chickpea and Grain Salad with Fresh Lemon Basil Dressing”
Comforting noodles swimming in a creamy, savory and nutritious sauce studded with roasted tomatoes and topped with a crispy “buttery” breadcrumb topping. We’re blending ready-made Romesco or Marinara sauce with a creamy cashew base to bump up the nutrients and to get things extra lush, which also means this meal comes together in a snap! Continue reading “Creamy Pasta with Roasted Tomatoes and Crispy Topping”