An unbelievably easy, protein-rich, and hearty chili to warm up the coldest of winter nights. Just dump the ingredients in the Crock Pot and come home to dinner!
An easy yet impressive freeform tart with a tender crust, delicious thin-sliced honeycrisps, and a generous dousing of cinnamon-sugar. Don’t forget the vegan vanilla ice cream!
Homemade cranberry sauce cranked up a notch, with pure maple syrup and brown sugar, lemon zest, and a litany of warming, elevating spices.
The ultimate vegan wellington?! Possibly so! A flavorful chickpea-walnut loaf with a buttery mashed potato core, all wrapped up in flaky-golden puff pastry and baked to perfection. The perfect holiday table centerpiece!
An undetectably vegan, thick and rich gravy. Mushrooms and shallots sautéed in olive oil and vegan butter, joined by sherry, thyme, and vegetable broth. The perfect gravy for special occasions – or any ol’ time!
Turkey schmurkey! That’s what I say when people wonder if you need the traditional main dish on your Thanksgiving table. Okay, I may not say it out loud, but I think it. (I even...
Miso, maple, garlic, and other seasonings make for a flavor bomb of a baked bean situation. The perfect vegan potluck dish!
Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing – and nobody will guess its little secret: it’s vegetarian, vegan, and gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred – perfect for those that prefer to skip the turkey.
Harvest hummus to the fall potluck rescue! This easy app is perfect to bring along to parties, or just keep a batch in the fridge to enjoy for yourself.
When both vegetarians and meat-eaters are at the Halloween party, what’ll feed both? Mummy dogs, that’s what! Wrap up both veggie dogs and classic hot dogs and everyone’s happy.
Deep, dark, rich, moist, and luxuriously everything Devil’s Food cake should be – but vegan!
Vegan comfort food to the max. Butternut squash, garlic, smoked paprika … pureed into a velvety sauce that smothers al dente whole wheat penne. And then sprinkled with herbed bread crumbs, and baked until bubbly and golden-brown. Mmmm.