A satisfying vegan ‘beef’ stew that uses tempeh* instead of meat. If you’re not familiar with tempeh, it’s a protein source that’s made by fermenting cooked soybeans, which is then formed into a dense cake that can be cut to whatever size you desire. Know, however, that some brands of tempeh may contain wheat or […]
Pumpkin Porridge
A tasty breakfast porridge made with pumpkin and oat bran that’s lightly sweetened with maple syrup and topped with hemp milk. It’s simple to make, and it’s vegan and gluten-free! Ingredients: 1/4 cup gluten-free oat bran 1/4 cup organic canned pumpkin purée. 1 tablespoon maple syrup 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 […]
Vegan Deviled Ham
It’s a dip, it’s a spread, it’s vegan deviled ham! This recipe uses dark red kidney beans, chickpeas, ground seeds, and spices. Serve it with sliced vegetables, or between two pieces of gluten-free sandwich bread. Food for Life Gluten-Free Rice Millet Bread is what we sometimes use here at Now That’s Vegan! Ingredients: 1 (15oz) […]
Strawberry Mango Salsa
This salsa is made with fruit and peppers, making it both sweet and hot. Give it a try! Ingredients: 12 large fresh strawberries, chopped 2 mangoes, peeled, pitted, diced 3 mini sweet peppers, seeds removed, diced 1 jalapeño pepper, diced 1/4 medium red onion, diced 1/4 cup cilantro leaves, chopped 2 tablespoons fresh lime juice […]
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