YUM! I love me some potatoes, anyway possible except in hash brown patties or tater tots!
It’s raining today in Southern California which equates to another one of my 101 reasons to declare it a soup day!
This soup comes together quickly and since potatoes are a relatively bland vegetable, you can use your imagination and add your own toppings.
In addition to the Tofurky and Parmela Creamery shreds I used extra Parmela Creamery shreds, chopped red onion and a dash of Sriracha!
Quick, economical and DELICIOUS!
Don’t freak out if you are seeing the word “sausage” in the headline, it’s vegan. Trust me when I promise you that everything on this site is vegan!
There is a local restaurant that I always thought made the best lentil soup…until now. This has become a new favorite in our house for vegans and non-vegans, alike.
I used the Trader Joe’s Italian Sausage-less Sausage in this soup and it tastes absolutely fantastic. You can also top each bowl with a dollop of vegan sour cream for extra creaminess.
I had a bag of fingerling potatoes and 3 Portobello mushrooms in my refrigerator and decided to get creative.
I love potatoes and usually end up eating them once every 2 weeks (but would honestly eat them every night if I could)!
Although my potato-of-choice is french fries, I try to opt for preparing healthier options.
This is a meal that comes together quickly and is great for leftovers. You can get 12 tacos out of this recipe and still have some of the Avocado Cream sauce to spare.
And, this start-to-finish recipe is ready in less than an hour!