I’ve always been a stuffing fan from day one. Stovetop brand stuffing was always my favorite. The mix of intact pieces of bread held together with the creamy, thick blend of broth and breadcrumbs. I’m drooling just thinking about it! Over the years, however, my palate (and gut) has changed. Now, the Stovetop brand is far too salty for my taste and the wheat irritates my digestive system. So each year, I chase the high and test out new ways to make it just as good as I remember.

This year I found the secret to the perfect mock-Stovetop stuffing. And it’s… In this recipe, I use mushroom broth and soy sauce to mimic the savory poultry flavor that is usually infused into store bought mixes while fresh herbs elevate it to home-chef status flavor. It’s a simple 1-pot recipe packed with a lot of nostalgic flavor, does it get any better than that?

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!)

Okay, I know what you’re thinking… I do not have the time to sit and make a risotto from scratch! And trust me, I feel you, risotto is definitely a labor of love. But while we’re all sitting at home in “Quarantine 2: Winter Edition” and longing for those warm, comforting meals, when is there a better time to make risotto???

This vegetarian risotto is hearty and savory thanks to the addition of mushrooms that provide a meatiness as well as rich umami (savory) flavor…. When you try this recipe, you’ll be thanking the glutamate gods because it’s truly one for the books. I’ve made this three times in the past month and every time it’s exactly what I need for dinner on a gloomy fall Pacific Northwest evening. The process, although time consuming, is fairly simple and requires just enough skill to impress your friends without making you pull your hair out. So throw on some cozy music, grab yourself a glass of wine (or kombucha), and get cooking! You won’t regret it.

Lentils are my favorite plant-based protein. Not only are they incredibly versatile, they are also inexpensive, easy to store, and nutrient dense… One pound of lentils could cost as little as a $1 at most grocery stores and provides up to 14 servings! Because they are sold dry, they can also be stored for extended periods of time without going bad making them an excellent pantry staple.