I’ve never made a cauliflower alfredo sauce: it was a pleasant surprise.
Picture time! Made these delicious sandwiches from this recipe, the added cashews were a nice touch.
Had to use the springform pans for this one, but worth it.
Tried out the buffalo mac and one of the asian bowls from my Vegan Bowl Attack Recipe book- both a success!
This one was simple and tasty, and easy to convert to a bowl as leftovers.
I’ve kind of been on a crazy sandwich kick, which I then convert leftovers in to bowls to avoid the whole soggy bread thing. Let’s be honest: it’s amazing.
To summarize from top to bottom, these are the sandwiches/bowls featured:
-chickpea shrawarma wraps, with added roasted veggies in the bowls over rice
-fried plantain and cuban black beans with mango salsa
-portobello po boys
-mushroom subs with tofu feta
This recipe was kind of a throw it all together and empty out some leftovers sort of recipe…
This recipe was modified from the one here: https://wellvegan.com/side/spicy-kung-pao-brussels-sprouts
I’ve been on a bit of a bowl kick, and actually not using the recipes from Vegan Bowl Attack even though I love that book. Here are some of my creations this month:
I love vegan burger time…so many ways to experiment and assemble them. Here are some pictures of vegan burgers I made in the last couple weeks.