• Baked Polenta Discs with Vegan Wild Mushroom Ragout

    Easy Appetizer: Polenta Discs Baked polenta discs are one of my favorite vessels to use for appetizers.  You can buy a tube at almost any grocery store. Slice it up into 1/2-inch thick discs, bake them off, and you’re ready for topping. Because polenta is gluten-free and vegan, I can serve them to just about

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  • The Best Veggie Burger Recipes

    These are the best veggie burger recipes ever! These healthy, plant-based recipes are gluten-free and full of flavor. Garden Chickpea Burger, Southwestern Black Bean, Ultimate Portobello, Korean Teriyaki and more

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  • Black Forbidden Rice Asian Bowl with Tofu and Miso Cashew Sauce

    Medium  |  Servings: 4  |  Ready In: 30 minutes |  Yield: about 8 cups Black Forbidden Rice sets the stage for colorful vegetables and roasted tofu in this healthy Asian bowl.  An oil-free Cashew Miso dressing brings salty-sweet flavor.  You’ll love all of the interesting tastes and textures!  Serve with Asian Adzuki Bean Salad, Detox

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  • Mushroom Leek Barley Soup

    Medium |  Servings: 8 |  Ready In: 45 minutes |  Yield: 16 cups soup This hearty vegan soup pairs creamy barley with leeks and mushrooms for classic comfort-food flavor. The simple flavors in this oil-free recipe will fill your kitchen with aromas transporting you back to childhood. Make a big batch and freeze extras for

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  • Gluten-Free Port Mushroom Gravy – Essential Plant-Based, Oil-Free Recipe

              Medium |  Servings: 12 |  Ready In: 25 minutes |  Yield: 3 cups Hearty mushrooms, shallots, and a subtle sweetness from Port wine come together in this satisfying vegan gravy.  This is the ultimate recipe for your comfort food collection.  No one will know it’s healthy or gluten-free…they’ll be too busy

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  • Charred Mushroom Poblano Tacos

    Medium |  Servings: 2  |  Ready In: 25 minutes |  Yield: 6 tacos Hearty Portobello and Cremini mushrooms and spicy Poblano peppers come together for these easy, gluten-free vegan tacos. Everything is grilled for smoky, charred flavor, perfect for summer.  Enjoy this Mexican recipe with Avocado Jicama Salad, Watermelon Salsa, Pickled Red Onions, and Mexican

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  • Shiitake Mushroom Miso Soup with Black Beans and Spinach

    Easy|  Servings: 4  |  Ready In: 35 minutes |  Yield: about 8 cups Shiitake mushrooms bring rich, deep flavor to a classic Asian dashi broth in this healthy miso soup.  Black beans add plant-based protein while a touch of spinach adds color and vegetarian nutrition.  This spicy-savory broth is a favorite recipe for cold winter

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  • French Mayo Coba Bean Red Wine Stew with Parsnip Mash

              Advanced  |  Servings: 6  |  Ready In: 120 minutes + soaking |  Yield: 6 cups Stew, 3-5 cup Parsnip Mash This healthy, gluten-free recipe is a vegan take on a classic recipe from the famous French chef, Jacques Pepin.  Traditional beef is replaced with hearty Mayo Coba beans.  You can

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  • Vegan Mushroom Pea Italian “Farro-tto”

    Medium |  Servings: 4  |  Ready In: 45  minutes |  Yield: About 7-8 cups Farro is an heirloom grain, a member of the wheat family that is organically grown in Italy.   Simmered slowly, using the risotto method, it has a hearty, nutty flavor that pairs well with mushrooms and sweet green peas in this

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