We’re having a French-inspired month of meals, so we made a plant-based tempeh bourguignon. It’s a thick and nourishing stew made with onions, mushrooms, thyme, zucchini, and a marinated savory tempeh that pops with flavor.
Every Christmas when I was a kid, I would help my mom make stuffed mushrooms. When they’re freshly baked, the soft juicy mushroom blends with the crunchy cheesy topping to make a party in your mouth. Here’s a vegan version we made this year for our holiday festivities.
We used to make this dish with beef and dairy, but I’d say we all enjoy this vegan mushroom stroganoff just as much, if not more. It gets bonus points for not leaving a super heavy feeling in your stomach.
On a chilly fall day, there’s nothing like coming home to a bowl of warm, hearty Irish stew. Here’s a plant-based version that nourishes your spirit and sticks to your ribs as much as any meat-based stew would.
They’re fun to cook, steamed on one side and fried on the other side, then dipped in a sesame soy based sauce. All the kids went back for seconds of these vegan potstickers.
What happens when you mix mushrooms, lentils, kalamata olives, and some delicious spices? Nourishing and delicious veggie lentil burgers!