November 8, 2018 by Lauren Hartmann 18 Comments Vegan Coq Au Vin for the WIN! Vegan Coq Au Vin is something we all need this fall and winter. I am literally drooling thinking about it, and with these cold and rainy days I’ve been seeing, it will be made in my house a lot. Traditional
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Ingredients:1 (12 ounce) package extra-firm tofu3 tablespoons nutritional yeast2 tablespoons all-purpose flour2 teaspoons garlic powder0.5 teaspoon salt0.5 teaspoon ground black pepper2 tablespoons olive oil
Ingredients:1 cup blanched whole almonds0.5 cup white sugar1 tablespoon white sugar0.25 cup water0.125 teaspoon almond extract
Ingredients:5 or 6 large sweet potatoes (or yams, chopped)14 ounces coconut milk3/4 teaspoon ground ginger1/2 teaspoon curry powder2 tablespoons olive oil (or vegan margarine )Salt and black pepper to taste
Ingredients:1 cup (160g) whole blanched almonds1/2 cup (125ml) water1 tablespoon apple cider vinegar1 tablespoon lemon juice1 teaspoon dijon mustard1/2 cup (125ml) olive oil
I am thrilled with the way this Vegan Teriyaki Jackfruit Bowl turned out. If you are a vegan and haven’t tried jackfruit yet, you are truly missing out! The first time I experimented with it was for my Vegan Pulled Jackfruit Sandwiches. I was sold! Next, I tried Jackfruit Flautas with Sweet Corn Sauce. Is there anything
