Creamy Vegan Mac and Cheese
Roasted carrot, softened onion and cashews blend into a golden sauce with nutritional yeast and a little tomato paste. Fold it through warm macaroni for a creamy, savory bowl with a gentle tang.
Tag Winter
Nourishing winter meals and year-round favorites for cozy, welcoming days.
Vegan Gluten-Free Dosa Burritos
Soft dosa wraps hold cumin-scented black beans, creamy mashed potatoes, fresh pico de gallo and guacamole. Keep the wraps warm and flexible, then fill them lightly enough to fold with ease.
Vegan Aloo Matar
Tender potatoes and green peas settle into a tomato masala warmed with cumin, coriander and garam masala. Finish with cilantro and a little lemon, then bring warm flatbread to the table.
Creamy Tomato Soup with Vegan Gluten-Free Grilled Cheese
Canned crushed tomatoes, softened onion and a little grated carrot simmer into a creamy soup. Crisp gluten-free sandwiches filled with savory cashew spread make a warm companion for dipping.
Vegan White Bean and Mushroom Cassoulet
Tender white beans and browned mushrooms bake under a parsley-lemon breadcrumb crust. Thyme, rosemary and a slowly softened vegetable base give the broth a deep, savory warmth.
Roasted Grape and White Bean Crostini
Warm roasted grapes settle onto crisp baguette slices spread with lemony white bean cream. Thyme, olive oil and a little black pepper bring a savory edge to the fruit.
Maple Citrus Vegan Waldorf Salad
Crisp apples, juicy grapes and celery meet toasted walnuts and pecans in a maple-orange cashew dressing. Parsley and mint keep the creamy salad fresh and fragrant.
Smoky Vegan Cowboy Stew
Cremini and portobello mushrooms, two kinds of beans and potatoes simmer in a smoky tomato broth. Corn and a little maple syrup round out the stew; a spoonful of vinegar at the end keeps it lively.
Vegan Mushroom Bolognese
Cremini and portobello mushrooms build a savory tomato sauce with a little lentil body. Let it simmer until thick, then spoon it over pasta with fresh herbs and optional vegan Parmesan.
Herb-Roasted Potatoes
Halved baby potatoes roast with rosemary, thyme and lemon zest until their cut faces turn golden. Parsley at the end brings a fresh lift to the crisp edges and soft centers.