One of the main downfalls of vegan cooking, especially when it comes to substituting meat-centered dishes like gravy, is the lack of umami. The amino acids in meat are what provides the rich savory flavor. Here, mushroom broth and soy sauce, both rich in umami, give the gravy the traditional flavor without the addition of meat drippings. It’s just as satisfying and delicious as the original version!

Also in this recipe, delicate shallots provide a sweet onion-garlic flavor while rosemary brings a subtle earthiness. Perfectly cozy flavors for any Thanksgiving get together! (Or grab a serving of mashed potatoes, drizzle this bad boy on top and park yourself in front of the TV for a holiday movie marathon, I won’t tell!)

Sometimes the best recipes come from a chaotic round of Chopped when dinner time rolls around and you’re nearly out of groceries. By stocking your pantry with just three ingredients, plus some pasta, next time your stomach is grumbling and you’re overdue for a trip to the store, you can whip up something nourishing and delicious!

I’ve said this many times but we have to stop demonizing processed foods because by definition, we’re demonizing canned and jarred foods as well! Just because something isn’t fresh or in it’s whole form, doesn’t mean it’s less worthy of a place on our plate. Having canned and jarred foods on hand makes…

Few things scream cool weather to me than a roasted Brussels sprout and squash combo. By the end of fall, I estimate that I am about 95% pumpkin and squash. My skin loves the vitamin A and my tastebuds love the sweet and savory flavor and creamy texture. That’s a win-win in my book! Another nutritious highlight in cold weather crops, although severely underrated, are Brussels sprouts. They are packed with fiber and vitamin C, and when prepared the right way can be a hit with your tastebuds, too!

In this recipe, roasted shaved Brussels pair with sweet squash and juicy grapes. It’s the sweet-savory combo of the century, trust me.

Possibly the one thing I love more than bread products is the spreads and shmears that accompany them. I love experimenting with flavored butters, cream cheeses, and dips that double as wrap or sammy spreads.

Enter: Tomato Butter. I worried that it might taste like tomato sauce on bread, but it’s the perfect balance of tangy, savory tomato and sweet, creamy butter. It’s ready in about five minutes and can be used for bread, bagels, or wherever else you might spread butter.

In this recipe, rich and tangy teriyaki pairs with the tart taste of pineapple, sweet onions, and the bright, juicy crunch of red bell peppers. It’s one of my favorite weeknight meals because it reheats easily for lunch the next day. This sauce can also be used for marinating kebabs or with tempeh or tofu for my vegan friends!

Teriyaki is a Japanese tradition of cooking sliced meats with a sauce made of soy sauce, mirin (rice wine), sugar, and sake (also rice wine). The word itself derives from teri, referring to the sheen the sauce gives, and yaki, which refers to the cooking method of either grilling or broiling. Traditionally…

Growing up, Chicken Alfredo was one of my favorite comfort meals. I can’t think of anything I enjoyed more than the creamy, peppery, tangy blend of parmesan cheese, herbs, and heavy cream…

In this recipe, soaked cashews blend with a handful of other ingredients including lemon juice, parsley, and garlic to create a rich, satisfying sauce that feels just a little bit lighter than the original. The addition of lemon juice mimics the sharp tang from parmesan cheese perfectly. While this recipe requires just a little bit of prep ahead of time (presoaking cashews overnight), it will be worth the effort!

If you were to ask me right now what I’d want my death row last meal to be, I would tell you pasta shells with some variation of pesto. Or maybe thats just because I was going through all my pictures of pesto for this post?

The great thing about pesto is that its actually so versatile! If you follow me on Instagram, you’re familiar with how often I customize my pesto to what ingredients I have on hand. My favorite being the classic, basil and pine nut combo! I’m also a huge fan of using walnuts instead of pine nuts for a cheaper, nuttier option.

To make a pesto work, you need:…