Kidney bean, sweet potato, and kale soup, from my newest cookbook, One Dish Vegan by Robin Robertson. It includes an entire section on chilies (!!!!) so that’s probably where I’m headed next.
Shepherdess Pie. Tempeh, peas, corn, and cremini mushrooms, topped with mashed Yukon Gold potatoes.
Portobello-Seitan Stroganoff from Vegan with a Vengeance. Not the most photogenic dish, but the flavor makes up for the appearance.
I used the Veganomicon’s “Simple Seitan” for this recipe. While it makes less seitan overall/takes slightly more work than the recipe from Kathy Hester’s Vegan Slow Cooker (which was my go-to seitan recipe for about a year), the finished product has a much stronger flavor, as well as a chewier, more toothsome texture.
Stacked TLT - from bottom to top, homemade hummus, sliced avocado, tempeh bacon, tomato, and lettuce.
Snobby Joes (lentil sloppy joes!), warm kale salad with carmelized onion and maple syrup drizzle.
Falafel with tomatoes, cabbage, red onion, cucumbers, and tzatziki dressing.
Asparagus, mixed greens, and chickpea crostini, topped with tomatoes and parsley.
Acorn squash, pear, and chick pea soup with sautéed shiitakes.
Vegan nachos!! Sautéed green bell peppers and onions, tomatoes, the Veganomicon’s cheezy sauce, and (cheater alert) Wegman’s Don’t Have a Cow Meatless Crumbles.