Chickpea Millet Loaf

This vegan chickpea millet loaf recipe is perfect for fall, winter, Thanksgiving, holidays or any time you’re craving savory plant based comfort food. It’s absolutely delicious on its own, smothered in roasted garlic gravy or topped with some homemade bbq sauce. And if you have leftover loaf, slice it and enjoy it on a sandwich the next day! You can easily make this vegan loaf … Continue reading Chickpea Millet Loaf

Zucchini and Tofu Ricotta Calzones

Calzones… delicious, hot pizza pockets from Italy. Even though they take a bit of time to make, this vegan zucchini and tofu ricotta calzone recipe is easy to execute, hearty, and oh so tasty. I love to serve them with some marinara or pizza sauce on top. Total yum! For this vegan calzone recipe, I made The Best Pizza Dough Recipe from the baking blog, … Continue reading Zucchini and Tofu Ricotta Calzones

Grilled Barbecue Soy Curl Quesadillas

This super easy vegan quesadilla recipe brings grilling and soy curls together. BBQ sauce, soy curls, green peppers, red pepper, red onion and a healthy amount of gooey vegan cheese sandwiched between two flour tortillas grilled to perfection. Serve it with vegan classic coleslaw. It tastes like an American cookout in a quesadilla. So good! I opted for a bottled barbecue sauce to save on … Continue reading Grilled Barbecue Soy Curl Quesadillas

Gnocchi with Pesto and Grilled Eggplant, Zucchini and Cherry Tomatoes

Whether you make your gnocchi from scratch, buy your gnocchi prepackaged, or use a gluten free variety, it is always absolutely delicious. This vegan gnocchi dinner recipe is easy, hearty and packed with summer flavors. Vegan pesto is amazing on grilled vegetables, and it is also amazing on gnocchi. When vegan pesto, grilled vegetables and gnocchi come together, it’s summer comfort food at it’s best! … Continue reading Gnocchi with Pesto and Grilled Eggplant, Zucchini and Cherry Tomatoes

Beet Chorizo Burgers

Chorizo is a pork sausage that’s popular in Europe and Latin America. It varies in preparation based on the region. Years ago, I used to frequent a Mexican restaurant in San Jose, California that offered soy chorizo as a taco filling. Maybe they made their own, but I have a feeling they used good ol’ Frieda’s Soyrizo. That stuff is addictive, salty goodness. With warm … Continue reading Beet Chorizo Burgers

Grilled Portobello Mushroom Sandwiches with Kalamata Olive Tapenade, Avocado, Tomato & Arugula

This easy portobello mushroom sandwich recipe is incredibly simple and flavorful. If you love olives and mushrooms, this is the one for you! It’s savory, salty, and perfect for summer grill season. This recipe makes 4 sandwiches. Choose portobello mushrooms that are large enough to be sandwich worthy (a little larger than the width of your hand). I recommend using my Kalamata Olive Tapenade, because … Continue reading Grilled Portobello Mushroom Sandwiches with Kalamata Olive Tapenade, Avocado, Tomato & Arugula

Stovetop Vegan Chili Mac and Cheese

This vegan chili mac and cheese recipe is easy to execute (no baking!), yields a lot of food (~6 servings) and tastes cheesy, spicy, and smoky. It’s the perfect hearty meal for any time of year! Two notes… I like a thick vegan cashew cheese sauce, but if you prefer a thinner sauce, add the entire can of tomatoes without draining off the juice. It … Continue reading Stovetop Vegan Chili Mac and Cheese

Orange Zest and Fennel Risotto

Risotto is one of my all-time favorite meals. It is simple, requires few ingredients, and is quite satisfying. While I have given tips about making a risotto in the past, there are only a few principles you need to adhere to to have success. Use Italian short-grain rice, like arborio rice. Constantly stir the pot. Add one ladle of broth to the pot and stir … Continue reading Orange Zest and Fennel Risotto

Lemon Chickpea Asparagus Soup

Through times of stress, we must have compassion for ourselves and for others. Even though the uncertainty can feel crushing, it is possible to feel grounded again. To feel grounded again, means doing all the things–following a schedule, exercising, connecting with friends and family, getting fresh air, managing your anxiety or feelings of unease and eating food that comforts you. It also means demonstrating compassion … Continue reading Lemon Chickpea Asparagus Soup

Stuffed Collard Green Rolls with Smoky Jackfruit and Sweet Potato

Maybe you love to cook? Maybe it’s the weekend and you want to fill your home with the delicious smell of a home-cooked meal? Well, have I got the recipe for you! This vegan stuffed collard greens recipe takes time to put together, but the pay off is savory, smoky deliciousness. Maple syrup, spicy jalapeno, hickory flavored liquid smoke, red miso, soy sauce and oodles … Continue reading Stuffed Collard Green Rolls with Smoky Jackfruit and Sweet Potato

Cowboy Skillet Pie

In this vegan shepherd’s pie recipe, I try to take the best elements of baked beans and balance them into one savory, slightly sweet, and very hearty meal. Perfect for a grown Paul Newman (à la Butch Cassidy), cowboy, or really anyone that is looking for a deeply satisfying, delicious vegan shepherd’s pie. It takes time to bake, but wow, it smells (and tastes) so, … Continue reading Cowboy Skillet Pie

Vegan Tater Tot Casserole with Broccoli and Mushrooms

When I was a kid, the church potluck was where it was at! So many delicious hot dishes made with love, and ready to share with one another. And while there were many options to choose from, I always gravitated towards the casseroles. Tater tot casserole! Broccoli cheese rice casserole! Green bean and mushroom casserole! Anything with savory, cheesy or creamy goodness. This vegan tater … Continue reading Vegan Tater Tot Casserole with Broccoli and Mushrooms

Creamy Mushroom and Spinach Wild Rice Casserole

This vegan mushroom and spinach wild rice casserole recipe is creamy, savory, and delicious. It works well as a main dish (plenty hearty!) or as a side dish. It’s fancy enough for the holidays, but doesn’t have to be a holiday dish. It’s gluten free, has no nutritional yeast, and loaded with fall-winter flavors (think thyme, nutmeg, and mushrooms). While I used a high speed … Continue reading Creamy Mushroom and Spinach Wild Rice Casserole

Roasted Acorn Squash Stuffed with Wild Rice, Apples and Walnuts

With the holidays swiftly approaching, it’s time to think about a vegan main course that’s worthy of celebration. This vegan stuffed acorn squash recipe is absolutely delicious, has a nice presentation, and possesses delightfully contrasting textures. It takes a bit of time to roast the squash, but it’s easy to do with my step-by-step directions. And the filling is everything I love about U.S. holidays—wild … Continue reading Roasted Acorn Squash Stuffed with Wild Rice, Apples and Walnuts

Vegan Creamy Polenta with Roasted Vegetables

Sometimes, I think I should have called this blog, “The Hearty Vegan Kitchen”. It’s probably taken already, but I want to think it rings true for nearly all the recipes that can be found here. And this homemade vegan polenta recipe is no exception. Plus, the vegetables smell absolutely exquisite roasting in the oven. Is it the roasting glaze? Is it the rosemary sprigs? Is … Continue reading Vegan Creamy Polenta with Roasted Vegetables

Slow Cooker Seitan and Green Pea Stew

As cooler months approach, I get more and more excited to breakout my slow cooker. Not only is it easy to use, but after a few hours of simmering, you have a dish saturated in deliciousness. And this slow cooker vegan stew is a phenomenal example of how things can go really right! I’ve made this a few times. This seitan stew recipe freezes very … Continue reading Slow Cooker Seitan and Green Pea Stew

Vegan Fiesta Rice

When I was a kid, we would eat Rice-A-Roni® Spanish Rice. My mom would add a can or two of beans and frozen corn. Sometimes, we would add shredded cheese to the mix. It was a quick, frugal meal for a working mom to serve her family, and it got the job done. This vegan black beans and brown rice recipe doesn’t taste like Rice-A-Roni®, … Continue reading Vegan Fiesta Rice

Kidney Bean Succotash

Lima beans are my least favorite vegetable. If they are in front of me, I will eat them, because they are food. And in my opinion, food should never be taken for granted or wasted. But, for the most part, I avoid lima beans. When I think of the American classic succotash, I think of lima beans. Recently, I was doing a little research, and … Continue reading Kidney Bean Succotash

Rosemary Lentil Walnut Burgers

Years ago, I followed a recipe for a vegan pâté that used walnuts and sherry vinegar. I remember thinking at the time, “This sherry vinegar better be worth buying, because I don’t know when I’ll ever have an excuse to use it again.” But once I tried it, I was a total convert. Whether it’s to flavor salad dressings, stews, soups or marinades, sherry vinegar … Continue reading Rosemary Lentil Walnut Burgers

Gnocchi with Swiss Chard and Tomatoes

This vegan gnocchi recipe with swiss chard is fast, hearty and delicious. I use prepackaged gnocchi, but you can also make your gnocchi from scratch. If you want to make this gluten free, make gluten free vegan gnocchi! As an additional time saver, I also have used prepackaged Swiss chard that’s already washed, chopped and ready-to-use. When this is the case, all I have to … Continue reading Gnocchi with Swiss Chard and Tomatoes

Vegan Caribbean Papaya Stew

Stoba is a popular stew from Curacao, which may include green papaya, beef, pork tail or goat. Also popular in Aruba and Bonaire, it is a hearty mainstay on the ABC islands. Taking inspiration from Curacao’s stoba, I put together a vegan papaya stew recipe that is rich in flavor and hearty. While some recipes for stoba incorporate green papaya (unripened), I used a ripe … Continue reading Vegan Caribbean Papaya Stew

Slow Cooker Vegan Chile Verde

When I bought the ingredients for this recipe, the cashier at the grocery store commented, “Now, that’s what I call the right ratio of chiles to tomatillos.” I told him, “If you’re gonna do it, then do it.” He probably didn’t realize that I was going to cook up a recipe for vegan chile verde inspired by the Northern Mexican classic. Nevertheless, this is one … Continue reading Slow Cooker Vegan Chile Verde

Savory Mushroom Burger

Many vegans, plant based folks, vegetarians, and the culinary adventurous enjoy a good old fashioned mushroom veggie burger recipe. I have had my fair share over the years. Some incredibly tasty. Some more or less forgettable. And so, I thought for a very long time about this homemade mushroom vegan burger. Over a year. I knew I wanted to use fresh tarragon. I wanted to … Continue reading Savory Mushroom Burger