Give these a try, I promise you won’t be disappointed 🥔 The cooking method is the secret to success!.Recipe:2 large russet potatoes2 1/4 cups regular almond milk1 1/4 cups vegan shredded cheddar cheese (I tossed some vegan mozzarella in too just because I had extra)Salt to tasteBlack Pepper to taste.Heat oven to 350 (F)Grease a … Continue reading Vegan Potatoes Au Gratin
Don't be fooled! These aren't eggs, it's tofu and it is Delicious! I don't know about you but even before my vegan days, I hated eggs. They had to be covered in hot sauce, or cooked medium well for me to even consider eating them and even then it was a struggle. It's interesting that … Continue reading Easy Tofu Scramble
These super simple pancakes are vegan and versatile! Ingredients: 1 cup flour 1/4 cup Vanilla protein powder (I used Rice & Pea protein)1/2 tsp baking soda1/2 tsp salt1 1/2 cups non-dairy milk 1 tsp Apple Cider Vinegar or Lemon Juice Directions: In a large bowl, add flour and protein powder, baking soda and salt. Whisk … Continue reading Vegan Vanilla Protein Pancakes
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
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
Amanda Soper 