Many vegan green bean casserole recipes use cashews. Other recipes use coconut milk. In the spirit of making this dish accessible to those with nut allergies and also not reliant on coconut milk, UVK brings you this vegan green bean casserole recipe made with white beans! While it might seem daunting to make vegan green […]
This recipe goes out to the hermetically sealed silken tofu that’s been living in my pantry for a year. It’s dutifully sat on the shelf ready for action. There’s a number of vegan silken tofu recipes that this bad boy could have been used in (creamy polenta, cheesy grits, Greek spinach pie, etc), but it […]
Some years ago, I had vegan sushi in San Francisco at Cha-Ya, a vegan sushi restaurant. Being raised vegetarian and spending most of my adult life as a vegan, I had never had sushi. Needless to say, it was so good! Since that time, I’ve become a big fan of vegan sushi. And thus, UVK […]
When I was growing up, my mom’s close friend was vegan. In the 1980’s, this was uncommon in the U.S.’s Midwest. She was a wonderful role model–compassionate, kind, and giving. She’d often shared recipes with my mom. And it didn’t take long for her tofu pot pie recipe to become a staple in our household, […]
This was one of UVK’s first recipes. It’s been through several revisions over the years, but this is by far, the best vegan tofu quiche recipe of them all. Sun-dried tomatoes, sliced mushrooms, arugula and a little vegan parmesan? All of the above! A few things… ・This recipe for vegan quiche is not meant to […]
Stanford Inn by the Sea in Mendocino, California is an incredible vegan resort. Of course, one of the best parts is going to Raven’s Restaurant for one of their legendary meals. It’s always absolutely delicious. This vegan mushroom benedict recipe is inspired by Raven’s Restaurant’s Portobello Benedict and by classic California Eggs Benedict. There’s a […]
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 […]
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! […]
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 […]
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 […]
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 […]
Slavs love dried mushrooms, sauerkraut, potatoes, dill, and soups. This vegan sauerkraut soup recipe took inspiration from Machanka, a meatless Slovak soup that’s popular during Catholic Lent season. It also took some inspiration from the general Slovak recipe canon. In putting it together, I tried to think back to my granny’s favorite things—pork products and […]
This vegan truffle mac and cheese recipe cooks up fast (25 minutes or less!), and does not require any baking at all. This is my go-to stovetop meal when I want a satisfying vegan dinner that isn’t a total time suck. To help it take even less time, I like to get my water boiling […]
This is a revision of a previous vegan ragu recipe. While it has a few more steps than the original, it doesn’t take much time at all to put together (less than 20 minutes). These steps were essential to creating the unbelievable flavor of this recipe. Sautéing the onions and garlic creates a nice base. […]
This vegan wild rice and mushroom soup recipe is hearty, flavorful, and healthy. I love how sherry vinegar makes a good mushroom soup, an extraordinary mushroom soup. If you don’t have any on hand, you can also substitute red wine vinegar or apple cider vinegar. It won’t be exactly the same, but it will add […]
Traditionally, I am not a fan of “loaf” of any kind. I usually find them a bit underwhelming. So, I felt challenged to create a vegan lentil loaf recipe that was flavorful, savory, and stayed together. I used dried porcini mushrooms, because the flavors are more concentrated than using fresh mushrooms. Plus, there is […]
With the holidays on the horizon, I felt like it was time to come up with a new vegan mushroom gravy recipe. I tend to make the same one every year. Why not jazz it up with a little brandy and shiitake mushrooms? Why not, indeed?! This gravy tastes amazing on mashed potatoes, stuffing, lentil […]
Maybe you aren’t vegan, but someone you love is and they are coming over for a holiday dinner? Well, making this vegan stuffed portobello mushrooms recipe says, “Hey, I thought of you, and wanted you to have something delicious to dine on at this gathering.” If this is you and you’re reading this, kudos to […]
Awhile back, my cousin was looking for a Brussels sprout recipe. I realized that I didn’t have any to share. While we eat them roasted throughout the fall and winter season, that’s about the extent of it. So, I challenged myself to think of a new way to incorporate Brussels sprouts into our rotation of […]
This pulled mushroom sandwich recipe happened, because the flavor and texture of shiitakes is awesome. Plus, I love making homemade barbecue sauces, so why not make a new one? 
This vegan coconut tofu soup recipe is inspired by the Thai soup, tom kha. While tom kha soup is totally delicious, it isn’t always vegan. It often has chicken or fish sauce in it. The flavor in this soup is created by adding dulse seaweed and fake chicken broth. Some of the elements remain the […]
I grew up eating Fantastic Foods Tofu Scrambler. During college, I couldn’t always afford it. So, I started making my own from scratch. Sometimes, I would throw in a little oatmeal, as a nod to the old Fantastic Foods’ mix. Since then, I still make my own tofu scramble, but I’ve gotten a little […]
Wild mushrooms, fennel, fresh basil, heirloom tomatoes and almond ricotta make for one fancy, delicious vegan pizza recipe. Using the freshest produce you can find makes a big difference in the flavor. Heirloom tomatoes are unreal in this recipe, and no doubt, just because they are heirloom tomatoes. And it’s a hearty pizza. Seriously delizioso! […]
This bok choy and shiitake mushroom soup recipe relies on red miso, rice vinegar, sesame oil, ginger, garlic and scallions to create a brothy, comforting bowl of soup. When I was growing up, we never bought vegetable broth or bouillon cubes. We would finish a dish by adding miso at the end of cooking. […]
