Fried Oyster Mushroom Sandwich
By Rai Lewis
Fried Oyster Mushroom Sandwich Rai Lewis The FUN Kitchen Ingredients (for wet mix) 1⁄2 cup all purpose flour 3⁄4 cup…
SHEET PAN WARM MUSHROOM SALAD
By Ellen Kanner
Sheet PAN Warm Mushroom Salad Ellen Kanner Soulful vegan How do you get big flavor with no fuss? Chili, lemon,…
BUFFALO CHICK’N MAC & CHEEZE By Chef Reeky
BUFFALO CHICK’N MAC & CHEEZE Chef Reeky Ingredients 1/2 cup oatmilk 4 ounces Tofurky Chick’n (or choice) 1/2 cup pasta…
Ultimate Mac and Cheese
By Charlotte Chaze
Ultimate Mac and Cheese Charlotte Chaze The Plant Creative No potatoes, carrots, or nutritional yeast in this mac! Instead, this…
CHICK’N PARMESAN AND BLACK TRUFFLE OIL LINGUINE
By Chef Reeky
CHICK’N PARMESAN AND BLACK TRUFFLE OIL LINGUINE Chef Reeky Ingredients 2 cups canned tomatoes 1/4 cup sautéed Spanish onion 1/4…
SOY TACO CURLS
By Caitlion O’Neill
Soy Curl Tacos with Black Beans and Calabacitas Caitlion O’Neill Viridia Soy curls are a totally underrated protein! They are…
CRISPY CAULIFLOWER
By Ellen Kanner
CRISPY CAULIFLOWER Ellen Kanner Soulful vegan Munchy, crunchy and gluten-free, this recipe puts a plant-based spin on tempura. The batter…
NEPALI MASOORI DAL
By Srirupa Dasgupta
NEPALI MASOORI DAL Srirupa Dasgupta Upohar LLC Ingredients 1 cup lentils (dry, not canned) 4 cups water 1/2 cup onion,…
ALMOST-INSTANT CHOCOLATE PUDDING
By Fran Costigan
ALMOST-INSTANT CHOCOLATE PUDDING Fran Costigan Queen of Vegan Desserts In the same time it takes to make boxed chocolate pudding,…
Stuffed Portobello Mushrooms
By Leila Vaughan
STUFFED PORTOBELLO MUSHROOMS Leila Vaughan Ingredients 6 medium portobello caps 12 oz silken tofu 8 oz vegan cream cheese, store…