The Wicked Good Vegan

Today I’m hosting the April 2013 edition of the Gluten-Free Ratio Rally, and I couldn’t be more excited! The theme this month is shortbread. And endless summer…

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.”

What better use for your new crème fraîche skills than topping some indulgent squash and cheese quesadillas with a spicy, tangy, creamy sauce?

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.

Vegans won’t miss the buttermilk in this Irish soda bread. It’s a lovely accompaniment to a meal any time of the dat, from breakfast to tea to stew.

Try these burritos on for size! Instead of spending $8 at the store or $6 at the supermarket, make these for under two bucks each instead. They’re the perfect place for those random vegetable bits and last shreds of Daiya in your fridge, and you’ll find yourself craving one even when you’re not hungry… That reminds me—burritos!

An earthy and bittersweet take on baked goods, just in time to begrudgingly celebrate VD.

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.

These spicy wings bear an uncanny resemblance to highly processed industrial meat product—but they’re exceptionally homemade!

Wondering how to make vegan beef jerky? Fear not! This fool-proof recipe relies on shiitake mushrooms for a chewy bite and toothsome texture. NH-hunter-approved, apparently.