Delicious Vegan Recipes: Soups, Salads, and Main Dishes

Preheat oven to 375 and line a baking sheet with parchment paper. Heat a large skillet or cast iron pot oven medium heat. Once hot, add olive oil and onion and cook for five minutes. Next add garlic and mushrooms and cook for another two minutes. Stir in oregano, salt, pepper, and chili flake. Add white beans and lemon juice and stir, let the mixture cook for 1 more minute.

Preheat oven to 425 and line a baking sheet with parchment paper. Pop stems off the mushrooms, wipe any dirt with a paper towel, cut each mushroom in half, and place them in a large bowl. Whisk together the mushroom glaze ingredients.

Preheat oven to 425. Toss chickpeas with oil, salt, pepper, paprika, garlic, and onion powder and bake for 15 minutes. Meanwhile make the dressing. Pulse garlic, vinegar, mustard, maple, oregano, bread, and 2 tablespoons of water in a blender or food processor. Let the mixture sit for 5 minutes to soften the bread.

Heat oil over medium heat and add onion, salt, pepper, and 1 tbs of harissa. Add butternut squash, another 2 tbs harissa, and 1/4 cup maple syrup. Let cook for 7-8 minutes until very fragrant, then add the vegetable stock

There’s something about the flavors of this soup that makes it feel hearty and comforting enough for the cold winter temperatures we’re still experiencing, but bright and fresh enough to move us toward spring. The combination of the bold, spicy aroma of ginger mixed with the fresh citrus scent of lemongrass.

Most people buy pre-made granola from the bulk food bins or the cereal aisle, not realizing how easy it is to make from scratch. The ease and ability to add the flavors and ingredients of your choice – the pan of earthy, nutty-smelling oats, nuts and seeds from the warm oven.

In medium saucepan, combine 1 1/2 cups water and agave and bring to boil over high heat. Gradually add cocoa powder, whisking until smooth. Reduce heat to low and cook mixture at a gentle simmer for 20 minutes until syrupy.

There will surely be a few more cold days before winter finally ends, giving us an excuse to eat this delicious soup. You probably have most, if not all, of the ingredients in your pantry and can whip them up in no time.

Cut tofu into strips or cubes and toss with high heat cooking oil, salt and pepper. Roast on a parchment lined baking sheet for 20 minutes. Meanwhile make tofu sauce and cook rice. Boil 4 cups of water. When water is boiling add 2 cups of rice and turn down to a simmer for 15-20 minutes until rice is tender.

A crunchy, sweet, and slightly spicy salad that offers a fresh, nourishing bite with a bright, summery zing—a perfect contrast as temperatures drop lower in Vermont. The salad proves its versatility, having been enjoyed atop coconut quinoa porridge for breakfast.