Ready for the ultimate comfort meal? This mushroom stroganoff is super easy to put together and making the vegan sour cream to go in it is super simple! Just a few ingredients and you'll be enjoying a delicious meal in no time!
Before going vegan, one of my favorite casseroles was Chicken Divan. I've been craving it lately and I've finally come up with a vegan version that I swear tastes almost exactly like the original! Creamy sauce, salty vegan cheese, delicious broccoli and cauliflower, this is my ultimate comfort food! My picture doesn't do it justice, trust me - this is amazing!
This is a super easy recipe that will fill you up all night long! Just a few ingredients and the power of lentils - high in protein and fiber! Pair with my Rosemary & Garlic Mashed Potatoes for a delicious and filling dinner!
Mmmm, comfort food. Craving some cheese pasta dish, but want it vegan? Look no further! Shells, cashew cheese, broccoli and mmmm, so good! You'll be glad you passed on the boxed powered package for this fresh, whole food recipe!
I've been into stuffing vegetables with more vegetables lately and I just can't stop! I love these tomatoes and they're PERFECT for summer. The filling is super easy to make and the tomatoes take just a little bit of care to scoop out, but then you just pop it in your oven for 45 minutes and out comes a delicious and filling meal!
All I can say is YUM. This was my first time making a mexi-style lasagne and I'm officially hooked. The veggies are a little crunchy, and the beans and sauce are warm and a little spicy. Loads of veggies, super healthy, and a filling meal!
March is all about Meatless Mondays! Ok, ok, everything I post is meatless, but what about those great meaty meals you think you have to give up when going vegan? March Meatless Mondays will take typically meat heavy meals and transform them before your very eyes!
This recipe is inspired by Mt Rainier National Park's Bourbon Buffalo Meatloaf found in Kathleen Bryant's Western National Parks' Lodges Cookbook. I've been wanting to make a lentil loaf for a while, but I never really found the inspiration. Until now. This Lentil Loaf is A-MAZING. I'm not just tooting my own horn. I love it. And I hope you do too!
This veggie lasagne is super easy and quick to put together. It does use a lot of sauce, so if it seems like you can get by with just one jar, go for it - I tend to like my lasagnes a little saucier! Slice up some eggplant and zucchini, chop up some mushrooms and you're halfway to a delicious dinner!
I flipping LOVE tater tots. I know, I know, they're not the healthiest thing you can eat. I was doing a little over consumption of tots over the summer and it got to the point where I had to cut myself off. I told Tom I wasn't going to buy any more tots until I was back to running 10 miles on the weekends. Well, this past weekend I ran a great 11 miles so the tots were back in the house! Here's my favorite midwestern recipe of Tater Tot Casserole, also known as Hot Dish.
I'm discovering that quinoa is my super food for running. Every time I eat quinoa the night before I run I feel AMAZING. Since I still have a lot of long runs to finish before the marathon I need to mix up my Quinoa Burrito Bowl for something else. In comes my new Broccoli Quinoa Bake. It has all the carbohydrates, iron and protein I need to stock up on before my double digit runs!
Want to convince your non-vegan friends that vegan food is just as good as non-vegan food? Make this recipe! Sweet and tangy barbecue lentils, mixed with onions, and quinoa, stuffed inside green bell peppers and baked with mashed potatoes. Always a crowd pleaser!
It felt like casserole time in our home over the weekend. I had some turnips and shelling peas from my weekly Farm Box from Riverdog Farms and already had carrots, celery and onions stocked in my fridge. What better way to use them all up, but to make a warm, hearty casserole. I have also wanted to experiment with making my own 'cream' of mushroom soup (which is a key ingredient in this recipe), and I think I came up with a pretty successful version. Click here for it.
I'm channeling my Polish Grandmother on this one and I think I've finally perfected the cabbage roll after multiple tries. Its filled with brown rice, lentils, mushrooms, onions, and garlic and eventually topped with yummy tomato sauce. A super satisfying meal, give this a whirl and I'm sure you'll love it!
This is a good make ahead recipe for a dinner during a busy week or a weekend get together. You can make the filling in your slow cooker and the next day finish by baking the peppers. I promise, you won’t even miss that its not meat!
Traditional moussaka is usually made with lamb and a béchamel sauce (cheese, butter, and flour). I changed this up by using lentils instead of lamb and mashed potatoes instead of the béchamel sauce. With the help of Penzeys Spices, an amazing spice shop based out of Milwaukee, this turned out super delicious and was easier to make than it looks. Give it a go and you won’t be disappointed!
Don't fear the cashew cream. It is AWESOME. The flavor is like a cheese sauce, but a little nutty, a little garlicky, and super delicious. My goal with this recipe was to make enchiladas, but I tend to go overboard with the filling and topping so it ends up more like a casserole. I almost like it better as a casserole because its easier to serve up. AND it makes great leftovers.