Would you consider me crazy if I told you I like this soup hot or cold? It is seriously that good! It makes a great dinner by itself or served with a side salad.
Beans contain a whopping 17 grams of protein along with less than 1 gram of fat and 44 grams of fiber. They are, quite simply, a wonderful source of nutrition, and they taste great too!
According to my research, white chili started in the western United States Texans claim that the first simmering pot was born in the Lone Star State. And, if you are from the South, they also insist they were the first to serve this yummy dish. Either way, this vegan version is super delicious and nutritious!
Feel free to add some additional seasonings to this recipe but make sure you don’t overpower the cumin because that adds so much to the smoky taste that will have your taste buds singing!
It’s still cold outside and my body has been craving carbs! I know the salad days are ahead so why not enjoy more starch while it’s still sweater and sweats weather?
This is a quick and easy-to-make dinner; you can opt to use other veggies instead of the zucchini and summer squash. I would, however, recommend keeping the tomatoes in the dish because it gives it a bit more punch.
You can easily double this recipe, but I would recommend using only 1 cup of vegan sour cream.
The title of this dish would have been even longer if I added all of the star ingredients! In addition to the mushroom, fennel, and eggplant, there are some Brussels sprouts and, optional cooked tofu or vegan chicken…all atop green rice noodles and shredded cabbage.
It may seem like a lot of work but it makes 8 hearty-sized bowls brimming with goodness. And yes, you can substitute ingredients or add some additional ones to your taste.
Although it seems like this recipe would take hours in the kitchen, truth be told, it comes together in only about an hour.