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.

Vegan bleu cheese dip—perfect with vegan Buffalo wings!

This black bean salad packs a lovely one-two punch of creaminess and smokiness with its dressing. The slight Mexican flair is perfect for lazy summer evenings when there’s too much outdoors to be spending an evening slaving over the stove.

This dish is a breeze to throw together, and it will help to bring everyone around the table. The flavour is delicate, yet well rounded, and each bite is a pleasure.

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!

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.

Consider this white sauce one of the mother sauces of lazy-but-elegant vegan cuisine.

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.