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Sheet-Pan, Chipotle Portobello Tacos – smoky, spicy and meaty – these VEGAN tacos are sure to satisfy even the most diehard meat-lovers! Make them in 30 minutes!

ingredients
2 extra large portobello mushrooms
1 red bell pepper
½ an onion – optional.

Crispy Vegan Quinoa Cakes with Tomato Chickpea Relish- a delicious, healthy, flavorful plant-based vegan dinner that is gluten-free. Please watch the how-to video to see how to get the quinoa to clump.

ingredients
Quinoa Cakes ( use white quinoa – tri-colored, or other colored quinoa will not bind)
2 cups water
1 cup rinsed, white quinoa (rinse and drain!!! DON’T SKIP)
2 teaspoons olive oil
1 tsp cumin
1 teaspoon granulated garlic powder
1/2 tsp kosher salt
1/2 teaspoon herbs de Provence ( or Italian dried herbs)
——
zest from one small lemon (optional)
1/4 cup chopped Italian parsley (optional).

A fast and easy weeknight meal that is loaded up with lots of healthy broccoli! This delicious soup is vegan, keto and gluten-free- and can be made in 30 minutes. Vegan Broccoli “Cheddar” Soup with Jalapeño – a fast and easy weeknight recipe that is healthy, vegan and keto!

ingredients
2 tablespoons olive oil
1 large onion, diced
4–6 fat garlic cloves, rough chopped
1–2 poblano peppers, diced (I like 2)
1 jalapeno, diced fine (use 1/2 for less spice- see notes)
7 cups broccoli, cut into bite-sized florets (about 1 – 1 ¼ pound, stems ok if cut thinly)
4 cups veggie or chicken broth (or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1 teaspoon coriander
1 teaspoon oregano
½ teaspoon pepper
—-
3/4 cup raw cashews (soaked or simmered, see notes) or h**p hearts
2–3 tablespoons nutritional yeast (see notes)
1–2 large handful baby spinach (for vibrant color).

DATE NIGHT Vegan Alfredo for two, tossed in a delicious cashew (or h**p) cream, with sautéed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth. Can be made in under 30 minutes.

ingredients
Vegan Alfredo Sauce:
1–2 tablespoons olive oil
1/2 white onion
4 fat garlic cloves
1/2 cup raw cashews (or h**p seeds, see notes)
1 cup veggie broth (or 1 cup water and boulllion)
2 tablespoons nutritional yeast
1/2 teaspoon white miso paste
1/2 teaspoon salt
1/8 teaspoon nutmeg.

Calling all we Eggplant lovers out there! Here’s a flavor bomb we won’t want to miss – Spicy Chinese Eggplant with Szechuan Sauce -a tasty, easy vegan dinner recipe you can serve over rice, cauliflower rice, rice noodles, black rice or even quinoa.

ingredients
1 1/2 lbs Japanese Eggplant (about 4 x 10 inch eggplants)
2 teaspoons salt
bowl of water
2 tablespoons cornstarch
2–4 tablespoons peanut oil
4 cloves garlic, rough chopped
2 teaspoons ginger, finely minced
5–10 dried red chilies

FRANKIES! India’s flavorful street food -also called a Bombay Burrito, made healthy! This vegan version is bursting with so much flavor- filled with curry mashed potatoes, roasted Indian cauliflower, chickpeas, fresh spinach, cilantro mint chutney and pickled onions. Absolutely delicious! One of my personal vegan dinners.

ingredients
Curry Mashed Potatoes (The “Spread”)
16 ounces baby potatoes – quartered
1 tablespoon ghee, olive oil or coconut oil, more to taste
¾ teaspoon kosher salt
2–3 teaspoons yellow curry powder
1 teaspoon granulated onion or granulated garlic powder.

Whole Roasted Cauliflower with Zaatar Spice and Tahini Sauce– a healthy vegan side dish bursting with Middle Eastern flavor. Easy and delicious!

ingredients
1 whole cauliflower
2 tablespoons olive oil, divided
½ teaspoon salt
1 tablespoon zaatar spice ( or try dukkah!) ( or try a mix of coriander, cumin and optional sumac)
1 cup water.
1 Batch TAHINI SAUCE

Quick and Easy Vegetarian Biryani! A fragrant Indian rice dish infused with Indian spices – vegan adaptable and gluten-free. A quick and easy weeknight meal.

ingredients
2 tablespoons olive oil
1 large onion, thinly sliced
1 –2 cups chopped or thinly sliced veggies ( bell pepper, zucchini, or carrots)
3 garlic cloves, rough chopped
1 tablespoon ginger, chopped
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon chili powder
1 teaspoon cinnamon (or one cinnamon stick)
1/2 teaspoon cardamom (or 3 crushed cardamom pods)
1/2 teaspoon turmeric
1 bay leaf
4 cups veggie stock
2 cups basmati rice, rinsed
3/4 teaspoon salt
1 can chickpeas, drained, rinsed
1/2 cup raisins
Garnish: 1/4 cup cashews and chopped parsley or cilantro.