The Wicked Good Vegan

Hearty and stupidly easy to make, this chicken and dumpling soup is best after long, cold days when there are lots of hungry mouths to feed.

Speaking as someone who doesn’t really prefer mushrooms, this soup is a perfect mix of earthiness and creaminess. It makes for a pretty presentation and a perfect accompaniment to any Thanksgiving or other vegan holiday meal. But don’t you dare even think about subbing the leeks with yellow onions!

Soy-free, gluten-free, vegan anything might first cause one to ask oneself, ‘What IS in it…?’ but I promise that good things come in restricted boxes. For this month’s edition of the gluten-free ratio rally, I tackled the quintessential pumpkin pie. The recipe basically consists of three stages of stirring things and a ridiculous amount of time in the oven. I bet that you can’t guess the secret ingredient in the filling!

Looking for a whole three-course vegan meal to prepare? This Italian-inspired menu is fresh, delicate, and easy to prepare with a friend/sous chef while discussion world domination and plans for grad school. Grab a Riesling and a nice Barolo or Barbaresco and start cooking!

This soup is stupidly easy to throw together for the presentation ROI that it generates. It’s also customisable, so smooth, and comforting. Most of all, it’s delicious!

This gravy is a twist on a traditional brown gravy, in the British or old American style. It has sliced mushrooms in it, which make for pretty presentation.

This marinade is perfect for Vegan Tofurkey at Thanksgiving. It would also go well with tofu, tempeh, or seitan served up any style—holiday season or summer.

Instead of relying on breadcrumbs, this recipe uses rice and lentils. Like most things for Thanksgiving, this can be made a few days ahead and will get even tastier in the fridge.

A perfect centrepiece to any vegan or vegetarian Thanksgiving, this tofurkey recipe is easy, fun, and comes complete with stuffing and marinade!

A delicious savoury pie that’s super easy to make, can be made ahead and baked in the oven for 30-40 minutes day-of, and makes fantastic leftovers, this is basically the perfect fall pie.