Vegan French Onion Soup

Vegan French Onion Soup


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Vegan French Onion Soup
The vegan mozzarella cheese sauce and homemade croutons that top this French onion soup create a trifecta of flavor. It's as good as you want it to be. It's a bit labor intensive. And worth it. You can skip the homemade croutons if you have good bread.
Vegan French Onion Soup
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
French onion soup
Vegan Mozzarella Cheese Sauce
Homemade croutons
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
French onion soup
Vegan Mozzarella Cheese Sauce
Homemade croutons
Vegan French Onion Soup
Instructions
  1. Cut onions in half, then into thin slices. Place in a soup pot and caramelize on high for about 30 minutes, adding splashes of water as needed to avoid sticking. Onions are done when they are deep brown and stringy.
  2. Meanwhile, whisk the remaining ingredients into a large bowl. Set aside. Don't forget to stir the onions regularly!
  3. Place all of the ingredients for the vegan mozzarella cheese sauce into a high speed blender. Yes, there are a lot of them. And the end result is worth it. But don't worry if you are missing something. Use what you have, taste at the end, and adjust as needed.
  4. Don't forget to keep stirring the onions. Blend the vegan mozzarella cheese sauce ingredients for at least 10 minutes. At some point, you will see steam--that's the blender cooking for you! Keep blending until you hear the motor starting to work harder. The sauce is thickening. Give it a few more minutes.
  5. Once the onions are caramelized, pour the seasoned vegetable broth mixture into the pot. Bring to a boil, reduce heat to low and simmer for 15 minutes. Remove bay leaves.
  6. Unless you have awesome sourdough bread and prefer to serve thin slices topped with the cheese sauce in the soup, make the homemade croutons (What's another few minutes of effort?) Preheat the oven to 400 degrees. Rip your favorite bread into small pieces and place in a bowl. Whisk together the rest of the ingredients and pour over the bread, stirring to thoroughly coat. Line a baking sheet with parchment paper and bake croutons for 15 minutes, stirring periodically.
  7. Bon appetite! Serve soup in bowls and top with croutons and cheese sauce. If you want to get fancy, place under a broiler for a few minutes to get the cheese sauce bubbly and bread or croutons extra crispy.
Recipe Notes

As this recipe has a lot of ingredients and takes a lot of time, consider doubling it. Delicious leftovers are so convenient, and you can freeze it. The cheese sauce can be used in another meal (or eaten solo) . . .

Healthy Horseradish Sauce

Healthy Horseradish Sauce


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Healthy Horseradish Sauce
Horseradish sauce is the bomb. Use it on sandwiches or as a dip for roasted veggies.
horseradish sauce
Course Sauce
Prep Time 5 minutes
Servings
Ingredients
Course Sauce
Prep Time 5 minutes
Servings
Ingredients
horseradish sauce
Instructions
  1. Drain and rinse the beans. Combine all ingredients in a high speed blender. Puree until creamy.
Recipe Notes

Beans or nuts? Nuts will make this sauce much richer. But cashews are expensive and higher in calories. If all you want is the flavor, go with the beans, or split the difference and use both.

Honey Buffalo Brussels sprouts

Honey Buffalo Brussels sprouts


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Honey Buffalo Brussels sprouts
For my whole life, I've hated Brussels sprouts. Yuck. I eat mostly vegetables, but I've been pretending those cabbage nuggets didn't exist. Then, they started showing up in restaurants. Nice restaurants. I finally gave them a. try. OMG. I ordered a second round. The difference between the restaurant varieties and my recipe is that these aren't deep fried. Yeah, it's not exactly the same, but the flavor is to die for.
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Whisk garlic, honey, lemon juice, vinegar, hot sauce, onion powder and garlic salt in large bowl. Add Brussels sprouts and chili pepper, and stir until evenly coated.
  3. Line a baking sheet with parchment paper. Bake for 30-40 minutes, stirring every 10 minutes, until satisfied with the tender and crispy contrast. If they aren't crispy enough, switch oven to broil and broil for 2-3 minutes at the end.
Dairy Free Blue Cheese Dressing

Dairy Free Blue Cheese Dressing


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Dairy Free Blue Cheese Dressing
Dairy free blue cheese dressing is rich and decadent. I can't say that it would pass in a blind taste test, but after fine-tuning this recipe with multiple trials, I don't think it matters. 
Vegan Blue Cheese Dressing
Course Sauce
Prep Time 10 minutes
Servings
Ingredients
Course Sauce
Prep Time 10 minutes
Servings
Ingredients
Vegan Blue Cheese Dressing
Instructions
  1. Mix ingredients in the food processor until super creamy. If you want chunks in your dressing, reserve half of the tofu (or beans), yeast flakes and garlic salt. Mash with a fork. Sprinkle with the yeast flakes and garlic salt. Add the chunks to the creamy mixture.
  2. Store in refrigerator for up to one week.
    Vegan Blue Cheese Dressing
Recipe Notes

Serve with my buffalo cauliflower recipe or however you chose.

No Meatloaf

No Meatloaf


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No Meatloaf
I make this during the holidays. The mouth-watering aroma advertises a traditional flavor and satisfying spices and the texture is hearty. But a vegan meatloaf isn't sexy. Maybe it's associated with "fake" meat. But there is nothing fake about this dish. The only thing lacking authenticity is a title worthy of it's culinary genius. It's whole food plant-based perfection.
No-Meatloaf
Course Main Dish
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Topping Sauce: Option 1 (You can also just jazz up some ketchup)
Topping Sauce: Option 2 Creamy Mushroom Garlic Gravy
No- Meatloaf
Course Main Dish
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Topping Sauce: Option 1 (You can also just jazz up some ketchup)
Topping Sauce: Option 2 Creamy Mushroom Garlic Gravy
No- Meatloaf
No-Meatloaf
Instructions
  1. Preheat oven to 350 degrees. Line 5”x 9” loaf pan with parchment paper, including the sides. See recipe notes for another baking option.
  2. Decide which sauce you want. For sauce option #1 (sweet tomato), place all of the sauce ingredients into a small bowl. Whisk until smooth. Set aside. For sauce option #2 (creamy mushroom garlic), blend ingredients until creamy and set aside. You can also cheat on this step. Just jazz up some regular ketchup or use a box of organic mushroom soup.
  3. In a small sauce pan, combine the water, steel cut oats, Worcestershire sauce and tomato paste. Bring to a boil, turn heat to low and cover pan with a lid. Simmer for 15 minutes (or until oats are done), stirring occasional so it doesn’t stick. Set aside and allow to cool.
  4. Toast the bread, tear into small pieces and use blender to process into soft crumbs. Transfer crumbs to a large mixing bowl. You can also cheat on this step with store-bought bread crumbs.
  5. Blend the oat mixture on the stove top with the flax, beans, bread crumbs, and nuts with the seasonings. This can be mostly pureed (but doesn't have to be--some texture is good. Add the mushrooms, onions and green pepper last and pulse to ensure they are well-chopped. Chunks are good.
  6. Place mixture into lined loaf pan and pack it down with a spoon. Evenly spread the sauce over the top. Bake for about an hour.
  7. Allow loaf to cool for 15 minutes. When it’s cool enough to handle, lift out of the pan by the parchment paper and set on a cutting board. Allow to cool for 10 additional minutes and cut into slices. Serve on a platter.
Recipe Notes

At holiday gatherings in years past, I've noticed that not everyone tries my no-meatloaf (though everyone who does agrees that it's good). Fair enough--most people are eager to eat the turkey. This year, instead of making a loaf, I baked in silicone cupcake molds, topped with extra ketchup, and laid them out like party favors. It worked! Silicone is non-stick, so I didn't need to oil the pan. If using a metal mold, you should probably oil it first.

Macaroni & Cheese (Nut-Free Version)

Macaroni & Cheese (Nut-Free Version)


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Macaroni & Cheese (Nut-Free Version)
This fast and easy vegan macaroni and cheese recipe is the perfect blend of classic comfort food and clean eating. Baked squash or sweet potato adds depth to the flavor and a sharp cheddar color to the sauce. You can even take a short cut and use canned pumpkin puree!
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Bake sweet potatoes at 425 degrees until done (~45 minutes, depending on size). If baking a squash, remove the sticker (lest there be fire) and bake whole on a baking sheet. Slice open and allow to cool. Remove seeds and skin--easy peasy! You can also shortcut with canned pumpkin puree.
  2. Prepare pasta according to directions. Add about 1 Tbsp. of salt to boiling water to improve pasta flavor. Don't overcook--best to serve al dente.
  3. Add all of the ingredients except croutons and pasta to a high speed blender.
  4. Pour sauce over the pasta and top with croutons. Salt and pepper as desired.
Macaroni & Cheese (Dairy, Gluten and Soy Free)

Macaroni & Cheese (Dairy, Gluten and Soy Free)


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Macaroni & Cheese (Dairy, Gluten and Soy Free)
This fast and easy recipe is the perfect blend of classic comfort food and clean eating. Baked squash or sweet potato adds depth to the flavor and a sharp cheddar color to the sauce. Substitute canned pumpkin and make this in less than 20 minutes.
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Bake sweet potatoes at 425 degrees until done (~45 minutes, depending on size). If baking a squash, remove the sticker (lest there be fire) and bake whole on a baking sheet. Slice open and allow to cool. Remove seeds and skin--easy peasy! You can also shortcut with canned pumpkin puree.
  2. Prepare pasta according to directions. Add about 1 Tbsp. of salt to boiling water to improve pasta flavor. Don't overcook--best to serve al dente.
  3. Add all of the ingredients except croutons and pasta to a high speed blender. Taste sauce and adjust seasonings as desired. Sometimes, another dash of salt or clove of garlic makes all the difference.
  4. Pour sauce over the pasta and top with croutons. Salt and pepper as desired.