Creamy Mushroom and Wild Rice Soup

Ingredients:1 cup wild rice 2 cups hot waterOlive Oil7 Whole Cremini or White Mushrooms, washed and stems removed, cut into thin slices1 Yellow Onion, Chopped3 cloves garlic, sliced thin or chopped small 1 tsp paprika 1 tsp thyme2 Tablespoons flour1 cup Non-dairy milk, I used oat milk 2 cups vegetable broth Salt Pepper Instructions:1. In … Continue reading Creamy Mushroom and Wild Rice Soup

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

Comfort Food Spaghettio’s Copycat

This recipe came about because I was in deep need of some comfort food and I happened to see a recipe for copycat Spaghettio's. Unfortunately, it wasn't a vegan recipe and I couldn't find one online that seemed any good, so I decided to create my own. I was really delighted by the result and … Continue reading Comfort Food Spaghettio’s Copycat

Vegan Mushroom & Onion Pierogis

This Vegan Pierogi Recipe looks complicated, but it's actually deceptively simple. You probably have all the ingredients in your pantry already! You can follow the dough recipe and fill with whatever you like, or try the Mushroom, Potato, and Onion Recipe Below. I liked this creation so much I made it twice in two weeks. … Continue reading Vegan Mushroom & Onion Pierogis