Baked & Stuffed
Plant-Based Shepherd’s Pie
The most popular version of this dish is made with minced meat, as well as a large quantity of dairy. The Shepherdess’s…
see recipeSouthwestern Vegan Twice Baked Potatoes
Twice baked potatoes have a notoriously bad reputation as a fried food, topped with bacon, cheese, and sour cream—no more. This version…
see recipeVegan Mushroom-Basil Au Gratin Potatoes
This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter or flour. And along with the potatoes,…
see recipeGreek Stuffed Peppers
Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown…
see recipeLentil Shepherd’s Pie with Rustic Parsnip Crust
My family eats mashed potatoes at every holiday meal, and as a kid I never liked them, except as a bowl for…
see recipeBean & Corn Enchiladas
The vegetables in the filling are really just a suggestion. Use whatever you and your family like. Add rice and red bell…
see recipeVegan Pizzas How You Like ‘Em
This is a bit labor intensive, so I make a double-batch of this dough and put it in the freezer. This way,…
see recipeVegan Blueberry Muffins
Lemon zest and cardamom give these vegan Blueberry Muffins their amazing flavor and aroma. Oat and millet flours produce a muffin that…
see recipeTwice Baked Sweet Potatoes
I created this dish as a way to use leftover cranberry relish. But it’s so good, that now I make cranberry relish…
see recipeTempeh Italiano
*Recipe from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever, MS, RD, CPT, and Beverly Lynn Bennett.
see recipeChocolate Chip Pumpkin Muffins
These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Pumpkin puree and mashed banana add enough natural…
see recipeSouthwestern Vegan Mac and “Cheese”
Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices. From Forks Over Knives – The Cookbook
see recipe