Vegan Tofu Scramble Kale Fried Rice- Vegan kale fried rice with seasoned scrambled tofu that tastes like Asian egg fried rice. only healthier! I substituted swiss chard for kale and it was so good and colorful.
Slow cooked, BBQ Vegan Baked Beans - from scratch. It's an all day process, but oh - the flavor is out of this world. You'll be the star of the cookout. Who says Vegan's can't go to BBQs! (Bake Beans From Scratch)
Chickpea Lentil Quinoa Spinach Stew from Vegan Richa. This is one of my go-to ways to use up leafy greens. I substitute the spinach with whatever leafy green we have on hand and it always comes out great.
This winter veggie stew with wholesome lumpy dumplings from Nick Knowles' Proper Healthy Food is a family favourite in our home. It’s a big, rich, thick stew for the winter with lovely cheesy, herby dumplings.
Copycat Starbucks Hearty Veggie & Brown Rice Salad Bowl
Hearty lentils and tender noodles are simmered up in chunky tomato soup and topped with creamy vegan pesto ricotta to make this cozy vegan lasagna soup. The best part: everything cooks up hands-free in the slow cooker!
Chickless Pot Pie : Chicken pot pie gets a bit of a makeover as Trisha leaves out the chicken in favor of more veggies and spices. No meat means one less step. Plus, it calls for store-bought pie crust so you can save some time.
Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat