Raised in the U.S.’s Midwest, I couldn’t deny giving loose meat sandwiches a vegan overhaul. UVK’s vegan loose meat sandwich recipe uses lentils and mushrooms. And thus, it’s more of a loose “lentil meat” sandwich recipe. What is a loose meat sandwich? Originating in Iowa, it’s a sandwich filling that’s loose like a sloppy joe, […]
About a decade ago, I came across a recipe for vegan stroganoff with tahini. Despite having no vegan sour cream in it, the sauce was great. Time passed, and I haven’t been able to locate it. And honestly, at this point, all I can recall is that it had tahini and cornstarch in it! Inspired, […]
Man, I love lentils. I love them in soups, burgers, and so many other vegan dishes. Maybe you love them too? It’s part of the reason I couldn’t resist putting together this vegan recipe for mushroom lentil pot pie! This simple, delicious, super savory vegan lentil pot pie recipe is the perfect comfort food for […]
Many vegan green bean casserole recipes use cashews or coconut milk. UVK brings you this vegan green bean casserole recipe made with white beans! It’s completely free of nuts and coconut milk. While it might seem daunting to make vegan green bean casserole from scratch, it couldn’t be easier. The longest part of the prep […]
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 UVK silken tofu recipes that this bad boy could have been used in (creamy polenta, cheesy grits, Greek spinach pie, etc), but instead, […]
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 veggie sushi rolls. And thus, […]
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. And she’d often shared recipes with my mom. It didn’t take long for her savory vegan tofu pot pie recipe to become a staple in […]
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. A tofu quiche with sun-dried tomatoes, sliced mushrooms, arugula and a little vegan parmesan? Yes please! A few things… ・This recipe for vegan quiche is not […]
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. And this vegan portobello benedict recipe is inspired by Raven’s Restaurant’s Portobello Benedict and by classic California Eggs Benedict. There’s […]
This easy vegan grilled portobello mushroom sandwich recipe is incredibly simple and flavorful. If you love olives and mushrooms, it’s the vegan olive tapenade and mushroom sandwich you’ve been waiting for! 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 […]
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 spinach mushroom 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 a vegan wild rice casserole that’s fancy enough for the holidays, like Thanksgiving, but doesn’t have to be a holiday dish. It’s gluten free, has no nutritional […]
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 recipe for creamy vegan polenta with roasted vegetables is no exception. Plus, the vegetables smell absolutely exquisite roasting […]
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 some 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 […]
This stovetop 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 pasta 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 […]
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. Each step is essential to creating the flavor of this recipe. Sautéing the onions and garlic creates a nice base. Allowing the dried herbs to […]
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 and savory. And this mushroom lentil loaf does just that! Dried porcini mushrooms bring so much flavor. They work so well with the […]
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? 🙂 Brandy likes to hang out with shiitake mushrooms. They work well together. Fresh ginger seemed like a good choice. And hey, why not add a […]
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. This vegan coconut soup has dulse seaweed and fake chicken broth. Some of the elements remain the same as traditional preparations. In […]