This vegan lasagna makes use of a bunch of fresh summer ingredients. It takes a bit of prep, but all of the steps are easy and the end result is oh-so satisfying. Vegetarians beware—this lasagna will make you rethink the notion that you “can’t live without cheese.”
Irish stew is straightforward and hearty. It’s a pleasure to prep with haphazard hacks at root vegetables and even easier to eat now or for leftovers.
These are, in my humble opinion, the perfect vege burgers. The have a bite to them, a toothsome texture, and an ability to hold up on the grill. Make some extra and freeze for sharing at impromptu cookouts with friends and family.
Do you like quiche, but not the excessive amount of effort that it takes to prepare a vegan one? Fear not! Polenta pie is here! Don’t be intimated by the polenta—it won’t bite. Or are you into that sort of thing?
This combination of cauliflowers and peas is a dry curried dish that will warm up even the coldest and rainiest of days. It goes well with warm rice and fresh naan, or stores excellently for lunchtime leftovers.
For July’s installment of the Gluten-Free Ratio Rally, we were challenged to make fresh pasta. Ingredients? Flour and eggs. All that I had to do was figure out how to replace the flour and the eggs… Easy, right? I ended up making long, flat noodles (tagliatelle) in a creamy artichoke sauce. This is a luxurious summer meal.
This beautiful dish combines orange, green, and creamy yellow in a combination that both eyes and palates will love. It’s gluten-free, soy-free, vegan, and the perfect invite to a comfortable Sunday brunch. The vegan Gruyère cheese adds a tart bite to the dish and helps make the flavour a little more complex. Don’t be intimidated—it’s so easy to prep!
This might just be my favourite takeout adaption of all time. Don’t get me wrong—I loved my Sweet and Sour Tofu the other night—but when my flatmates ordered General’s Chicken later that evening, I felt upstaged. Throwing caution to the wind—and ignoring the fact that I’ve never had General’s Chicken—I determined to figure this one out. It’s perfect! If you have some rice and broccoli on hand, then you won’t even have to leave the house for this meal…
Happy Vegan Pizza Day, everyone! Here’s my recipe for success: homemade dough; homemade sauce with hand-squeezed tomatoes; and melty, stretch vegan cheese! Just add your favourite toppings and convert any of your vegetarian non-believer friends to the ease of vegan cheese. You can do it!
I finally came up with an easy, vegan (when isn’t it?) sweet and sour sauce. While prepping to make sweet and sour tofu, Ryan ran to our local bodega for a green pepper and some pineapple, which apparently all sweet and sour creations have to have. You can throw in whatever you have on hand for a super fast, scrumptious meal!