Homemade vegan sauces may seem like a daunting task but these 3 recipes are easy and quick to make. Two of these sauces are made in a jar and the other one in a blender. The sauces are all oil, nut, soy and gluten free so they are super allergy friendly as well! They will last about 3-4 days in the fridge and may thicken up a bit overtime. You can always add in more water to thin them out.
This recipe has been created in collaboration with Right Foods, all opinions are my own.
We are in the height of winter here in New York and there is nothing better than some warm, cozy soup. This potato black bean soup comes together so easily with the help of Right Foods Black Bean and Lime soup! It is vegan, made with real ingredients and so delicious. The soup is great on it’s own or get to add some things to like this!
Up until a little over a year ago I never had Shepherd’s pie but now I really love it. It is filling, delicious and easy to make. The filling combined with cauliflower mash on top, instead of mashed potatoes, is a match-made in heaven. If you have never had vegan Shepherd’s pie you are truly missing out and it is time to try it!
This is one of my all time favorite meals. I eat a variation of this all the time and it is so easy to make. The peanut and the tofu pair so well together it is so delicious. I am keeping this dish on the low carb side but feel free to pair this with rice or noodles if you don’t care about that. We are going to use lots of veggies here to provide a lot of texture and bite to this amazing bowl.