Wow. Just wow. As the veganaut put it, this recipe has got a whole lotta good in it. I took another completely non-vegan recipe for this one and converted it. Enjoy!
Ran out of vegan breakfast sandwiches as well as tofu scrambles, so I threw together this casserole to hold the Veganaut and I over several days.
Sorry it’s been a while since I wrote: I worked the last 7 out of 9 days so did not have much time for cooking. I will try to make it up to you with the fact that those things I did cook were phenomenal. Let’s start with this loaded veggie burger. I admit I am lazy when it comes to some things, and in particular I am usually very lazy and reluctant to make my veggie burgers from scratch. I am super glad I did make this one from scratch, but to be honest what really made this burger is the toppings.
Made this recipe pretty much identical from this site, one of my favs. Super tasty!
The truth is this recipe was one I threw together to use some leftovers from the grilled cheese sandwiches I made the night before, but it ended up being a nice fall morning treat!
I had been wanting to make this sandwich for a little bit of time, and it worked out well (well sadly for the Veganaut that is) that the Veganaut got sick this week, and we all know that soup and grilled cheese is a perfect meal for the ill.
I do love a challenge. And a couple months ago my mom posted a non-vegan recipe on my brother’s facebook feed for mac and cheese burritos. I challenged them that I would veganize it. Mac and cheese is one of those comfort foods that my brother and I always loved growing up, but sometimes it can be difficult to perfect that as a vegan. I have some good mac and cheese recipes for us vegans by now, but I modified one to make this heavenly and oh-so-unhealthy yet amazing dish.
I am getting way to in to these breakfast sandwiches. This one was super tasty with a layer of tofu egg, vegan sausage, kale and pumpkin seeds, and an amazing vegan mayo based hot sauce.
Vegan Pad Thai is a very difficult dish to make, especially from home. A while back I made this recipe that did a pretty good job of it, but there were some modifications I wanted to make. I revisited the recipe for the veganaut and I with changes to the sauce. It still is not restaurant-perfect, but it is pretty tasty, and better than the last version.
It’s funny that I decided to make this recipe and rather liked it. As a child my mom made Shepherd’s Pie at least a couple times a year, and whenever she did I dreaded it. I don’t know what it was about it, but all I can recall was I hated. But the Veganaut made us an extra large helping of vegan mashed potatoes the other day. So large a portion that we had a 3 gallon tupperware container of it left over, so I had to figure out what to do with it! Then I somehow stumbled across a recipe for Shepherd’s Pie with mashed potatoes on top and decided to make my own. I am glad I did, it was good, hearty comfort food. Living in California I don’t miss the cold, but this meal would have been perfect for a cold winter day.