Loaded with protein and veggies, this tofu scramble spin-off is a tasty treat to start your day!
So, have we mentioned we like beer? Naturally, beer makes it into the food every so often. (Hey, added flavor. Duh).
For me, the ability to empathize is what fuels my flame for Veganism.
This recipe is a quick and easy, delectable Italian spin-off dish that disguises tofu like it’s dressed up as chicken parmigiana for Halloween.
Sweet potato noodles paired with parsnips, apples, and kale will have you hunched over the table shoveling this pasta into your mouth like you haven’t eaten in months. Trust us, it’s good.
Alfredo would be the best thing on this planet if only it didn’t have dairy. Welp, lucky for all of us we remixed some of our favorite recipes into one gourmet vegan alfredo sauce to get exactly that!
Growing up in an Italian family means indulging in Cannoli every major holiday… but this Vegan spin has extra Nomz.
Everyone has lazy nights. You know, the ones generally following busy days… But that’s why they make prepared foods.
All things we had chillin’ in the pantry, and this is what we ended up with.
Now, this dish isn’t the slightest bit good for you, but what’s the fun in always eating healthy? You’ll need a knife for this soup. DIG IN.
Probably one of the most annoying questions vegetarians and vegans hear is, “Where do you get your protein?!” Contrary to many beliefs, plants are a completely sufficient source of protein.
I love this industry and don’t believe it to be centered around hunting, but rather believe it is centered around protection. And I thank those I work with who are accepting and open-minded to a Vegan lifestyle.