Austrian Goulash – Vegan

Ingredients Oil 6 yellow potatoes , small cubes 1 white or yellow onion, diced 3 cloves chopped garlic 2 Tbsp Flour 1 1/2 cups non dairy milk 3 cups vegetable stock or water 2 Tbsp Tomato Paste 2 Tbsp Apple Cider Vinegar 1 1/2 Tbsp Paprika 1 Tbsp Marjoram Smoked Tofu - Crumbled, Optional Salt … Continue reading Austrian Goulash – Vegan

Sweet n Spicy Tofu & Broccoli Over Rice

This tasty little recipe might seem daunting upon first glance, but the steps are actually very simple, and the result is amazing breadcrumby, saucy, delicious broccoli and tofu covered in a sticky, savory/sweet sauce, served over fluffy rice. Don't be intimidated, you know I don't do difficult! Enjoy. Ingredients1 cup jasmine/wild/white rice 2 cups water … Continue reading Sweet n Spicy Tofu & Broccoli Over Rice

Miso Tempeh

I realize that not everyone has Tempeh or Miso paste hanging out in their fridge, especially if you're not a vegan, However! Tempeh is Tofu's classier, tastier cousin -made from soybeans- and I highly suggest trying it out. It is a great source of protein and has a lovely, hearty texture. My Recipe is specifically … Continue reading Miso Tempeh

Double Protein Ramen with Broccoli

For those who need something a little healthier, but still simple, quick, and tasty. You can choose to leave the Tempeh out if it's not something you want to buy, but it really does make the dish. Olive Oil1 Onion, diced1 Red Bell Pepper, diced2-3 cloves garlic, minced½ cup vegetable stock1 head broccoli, cut into … Continue reading Double Protein Ramen with Broccoli

Roasted Zucchini Pasta

Ingredients:Olive Oil16 oz Rotini or Fusilli Pasta1 Onion, diced2 Zucchini, sliced into rounds and halved2 cloves garlic, minced¼ tsp chili pepperSaltPepperInstructions:1. In a medium pot, bring salted water to a boil. Add pasta, cook according to package directions. Drain, set aside.2. In a medium pan over medium heat, add a tablespoon of olive oil and … Continue reading Roasted Zucchini Pasta