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,…
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…
CUBAN BLACK BEANS
By Srirupa Dasgupta
CUBAN BLACK BEANS Srirupa Dasgupta Upohar LLC Ingredients 2 15-oz cans black beans 2 tbsp olive oil 1/4 cup chopped…
TEMPEH BAC’N
By Nicholas Vaughan
TEMPEH BAC’N Nicholas Vaughan Ingredients 1 package tempeh, sliced thinly 1 tbsp agave 1 dash of apple cider vinegar 1…
FALAFEL FATTOUSH
By Hannah Kaminsky
Falafel Fattoush Hannah Kaminsky Real Food, Really Fast If you took falafel but skipped all the mashing, mixing, and deep…