Portobello mushrooms are stuffed with a homemade vegan nacho cheese filled with black beans and tomato. Bake or grill the mushrooms then top with guacamole for a fiesta in your mouth! Makes a great main when paired with Mexican rice and corn on the cob.
The Canadian classic dessert made vegan. Tastes just like the traditional recipe but its egg and dairy free!
The Canadian classic drink veganized. The secret ingredient is olive brine (the liquid in a jar of olives) which adds a brininess to the cocktail which is irresistibly delicious. So quick and easy to whip up!
This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce.
All the same flavours and textures, without eggs and 100% dairy-free. Vegan treats have never been so sweet 😉
Baked to crunchy golden perfection, these are anything but plain old carrot sticks, these carrot fingers are addictively scrumptious! The perfect kid-friendly and adult-friendly snack.
Makes about 1 cup of powder which is enough for 4 cups of uncooked macaroni noodles (about 4 boxes). But feel free to multiply or reduce the recipe as you see fit. Then just store your jar of Homemade Vegan Mac & Cheese Powder in your pantry until ready for use.
Fluffy, sweet, berry-stuffed and cinnamon-infused, super tender and moist, with a sweet crumbly topping. These quick and easy to make muffins are perfect for a special brunch or a wonderful breakfast treat.
Make in a blender, bake and let cool overnight for an easy 10 ingredient make-ahead dessert. The creamy bliss of a cheesecake, with pumpkin flavours, is not too sweet, just perfectly mouth pleasingly delicious.
An easy baked tofu recipe that is great on its own or can be used in so many dishes: on salads, in sandwiches, in tacos, on pasta, on nachos, as nuggets, the options are endless, use these everywhere!
