Vegan Cream of Potato Soup
I LOVE VEGAN
by Brittany
2y ago
This post is sponsored by The Little Potato Company. This vegan cream of potato soup is lush, satisfying, and full of hearty chunks of potato. It’s everything a great bowl of cream of potato soup should be, vegan or not! Its simplicity lets the flavour and velvety texture of Creamer potatoes shine. Enhancing simple ingredients is key to a cream of potato soup that’s charmingly laidback, not bland or boring. Cream of potato soup is a classic and endlessly adaptable soup. Having a go-to recipe that you can make your own is essential. If you haven’t already found yours, I hope you find that this ..read more
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Vegan Chocolate Zucchini Bread
I LOVE VEGAN
by Brittany
2y ago
This vegan chocolate zucchini bread is sweet, rich, and decadent with a fine, moist crumb. Once it's baked, cooled, and given some time to settle in an air-right container, the "crust" is soft, delicate, and almost sticky - like a muffin top or a Starbucks loaf. There is an entire zucchini hiding in this loaf, but upping your vegetable intake is not this recipe’s purpose. The zucchini’s role? Moisture. (And using up zucchinis after you’ve already eaten them grilled, baked, roasted, sautéed, spiralized, and you can’t bring yourself to eat anymore of them.) Zucchinis are cheap and plentiful in ..read more
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Vegan Broccoli Crunch Slaw
I LOVE VEGAN
by Brittany
2y ago
Broccoli slaw is a classic summer salad to serve at potlucks and barbeques. This vegan version retains all of the texture, colour, and contrasting flavours of the original. It’s an easy crowd-pleaser that takes less than 35 minutes to toss together. A sweet and tangy poppy seed dressing and a blend of broccoli florets and slaw are the base of the salad. Roasted sunflower seeds, dried cranberries, crispy tempeh bacon bits, and red onion add flavourful pops of nuttiness, tart sweetness, smoky savouriness, and bite. Preparing the poppy seed dressing takes just 5 minutes in a blender. Blitz the ..read more
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Vegan Italian Pasta Salad
I LOVE VEGAN
by Brittany
2y ago
Summer is the time for big batch salads! Potato salad, Greek salad, and pasta salads like classic macaroni or this vegan Italian pasta salad are great for summer. This vegan Italian pasta salad is quick, easy, and full of flavour. Fusilli pasta, fresh herbs, a colourful array of summer tomatoes, tofu “feta”, olives, pepperoncinis, red onion and a basil dressing. It’s perfect for summer barbeques and picnics. It takes less than 35 minutes to throw together. Make the basil dressing and prepare the tofu while the pasta boils. Prepare the rest of the vegetables while you marinate the tofu and c ..read more
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Vegan Lemon Bars
I LOVE VEGAN
by Brittany
2y ago
These vegan lemon bars have a simple shortbread crust and a tangy-sweet lemon layer topped with a dusting of powdered sugar. This pretty spring and summer dessert is quick and easy to make. They need just 45 minutes of active cooking time (plus time to chill). A typical non-vegan lemon bar recipe uses eggs to thicken and colour the lemon layer. In this vegan version, cornstarch thickens and sets the filling and a touch of turmeric adds the lemon yellow colour. A bit of coconut milk in the lemon layer rounds out the flavour and makes the filling an opaque, creamy yellow. It offsets turmeric's ..read more
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Vegan Greek Salad with Tofu Feta
I LOVE VEGAN
by Brittany
2y ago
This vegan Greek salad has everything you’d expect! Cucumbers, bell peppers, tomatoes, olives, onion, and crumbled chunks of punchy, flavourful tofu feta marinated in a simple Greek salad vinaigrette. For best flavour, allow plenty of time for the tofu feta to marinate. Overnight will do, but you can marinate the tofu for up to 72 hours. The tofu feta gets firmer and more flavourful the longer it marinates. Preparing the vegan Greek salad: Marinating the tofu feta and preparing the vegetables. Greek Salad Dressing The Greek dressing is simple: oil (and optionally, vegan mayo), vinegar, wate ..read more
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Focaccia (Jalapeño Cheese and Tomato Herb)
I LOVE VEGAN
by Brittany
2y ago
This simple and rustic sheet pan focaccia has two topping options: jalapeños & (vegan) cheese or tomatoes, herbs & garlic. Flatbreads like focaccia are great for beginners! They use simple ingredients and tools, they don't require much active cooking time, they’re highly customizable, and it's easy to tell when they're cooked through. Toppings Spread your choice of toppings (minus olive oil and sea salt) over the surface of the dough. Then, work the toppings into the dough by dimpling it quickly and thoroughly using all your fingers (like you’re a very passionate but absolutely awful ..read more
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Tofu Noodle Soup
I LOVE VEGAN
by Brittany
2y ago
Tofu noodle soup hits the spot when you want comfort food that feels nourishing and restorative, not heavy. It’s a vegan alternative to chicken noodle soup that checks all the same boxes nutritionally and for lack of a better word, spiritually. You know, tofu noodle soup for the soul or something like that? It’s a cozy and familiar meal for when the weather’s rainy, the world feels gloomy, or you’re feeling unwell. It's best served when you’re curled up on the couch with a feel-good movie or TV show. Cravings for tofu noodle soup rarely hit when you’re up to heading to the grocery store. Tha ..read more
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Vegan Cream of Potato Soup
I LOVE VEGAN
by Brittany
2y ago
This post is sponsored by The Little Potato Company. This vegan cream of potato soup is lush, satisfying, and full of hearty chunks of potato. It’s everything a great bowl of cream of potato soup should be, vegan or not! Its simplicity lets the flavour and velvety texture of Creamer potatoes shine. Enhancing simple ingredients is key to a cream of potato soup that’s charmingly laidback, not bland or boring. Cream of potato soup is a classic and endlessly adaptable soup. Having a go-to recipe that you can make your own is essential. If you haven’t already found yours, I hope you find that this ..read more
Visit website
Vegan Chocolate Zucchini Bread
I LOVE VEGAN
by Brittany
2y ago
This vegan chocolate zucchini bread is sweet, rich, and decadent with a fine, moist crumb. Once it's baked, cooled, and given some time to settle in an air-right container, the "crust" is soft, delicate, and almost sticky - like a muffin top or a Starbucks loaf. There is an entire zucchini hiding in this loaf, but upping your vegetable intake is not this recipe’s purpose. The zucchini’s role? Moisture. (And using up zucchinis after you’ve already eaten them grilled, baked, roasted, sautéed, spiralized, and you can’t bring yourself to eat anymore of them.) Zucchinis are cheap and plentiful in ..read more
Visit website

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