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oil
vegetable broth
onion
garlic
vegan margarine
celery
tomato paste
pepper
carrot
potato
tomato
ground sage
vegan
dairy-free
egg-free
gluten-free
vegetarian
pescetarian
kosher
tree nut-free
red meat-free
seafood-free
soup
side
lunch
dinner
sauce
brunch
Vegan Sausage Sandwich with Tender Slow Cooker Seitan
Roasted Winter Squash Soup {Vegan}
Peperoncini Jackfruit Sandwiches with Mushroom Au Jus
Vegan Spicy Lemongrass Noodle Soup
Pesto Soup with Red Beans, Kale and Tomatoes {GF, Vegan}
Chinese-style Fish Fillet With Sticky Corn Sauce
Appetizing Thai Spring Rolls Gluten Free and Vegan
Vegan Mushroom Barley Soup
Green Bean Casserole II {Vegan}
Easy Enchilada Sauce
Bok Choy and Mushrooms in Oyster Sauce
Butternut Squash Carrot Soup
Individual Tuna Mushroom Pot Pies
Quinoa Artichoke Hearts Sun Dried Tomatoes with Chicken and Feta
Cabbage Soup
Vegetable Barley Soup {Vegan}
Easy Roasted Heirloom Tomato Soup
Vegan Salisbury Steak with Tomato Gravy
Homemade Vegan Cream of Tomato Soup
Green Chile Portobello Posole
Tofu in Oyster Sauce
Grown Up Lasagna Helper {Vegan}
Despite our cutting back on meat, during the week, pepper steak still remains one of my husband's favorites. He has always been a beef lover and when we got married, he would not go near chicken. Beef it was, day after day, with little variation. Meatballs, meatloaf, stew and pepper steak. To top it off, it was not particularly good cooking.
Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing
Vegetarian Poutine
