Vegan “No Chicken” and Dumplings

comfort food at its finest Ingredients Soup 6 tbsp vegan butter 1 yellow onion, diced 1 stalk celery, diced 1 cup carrots, diced 1 garlic cloves, minced 1 tsp salt 3 tbsp all purpose flour 6 cups water 2 cubes Edward & Sons Not Chick’n Bouillon Cubes 1/2 cup cashew cream (recipe below) or Ripple…

Teriyaki Tofu & Ramen Lo Mein

As the old adage goes, “You can have fast, cheap, or good. Pick one.” Well, with this recipe, you can get all three–and it’s vegan, too. This dish can feed four people for less than $2/person, whips up in less than half an hour, and is extremely easy to customize to your taste buds. Don’t…

Vegan Chocolate Chip Cookies

When I think of chocolate chip cookies, what comes to mind is decadent gooey chocolate nestled in the chewy center of a cookie that melts in the mouth. When looking for a chewy cookie though, quite often you see recipes that call for butter or eggs. Both are phenomenal for making that perfect soft cookie,…

Vegan Sweet Bread

Bread is by far one of the most comforting foods I know how to make. If I had to choose between fresh baked bread or hugs for the rest of my life, it would be a pretty tough call. Bread would probably win, let’s be honest. Bread was one of the easiest vegan conversions for…

Vegan Chocolate Frosting

I wish I could say I discovered this recipe after a lot of trial and error, but it would be a lie. In fact, the first time I made this frosting, I wasn’t trying to make frosting at all–I was actually trying for pudding a la the New York Times recipe. You can imagine how…

Vegan Alfredo Sauce

Fettuccine Alfredo was my husband’s favorite food long before he went vegan. It’s hard to top the decadent richness of heavy cream combined with the comforting familiarity of parmesan and pasta. The biggest trial with this vegan conversion was finding a base for the sauce that captured the richness of the heavy cream and the…