Made with pumpkin and spices, this slightly spicy sauce offers a mild heat and flavor to noodles, salads, and sandwich wraps. Ingredients: 1 (15oz) can pumpkin puree 2 tablespoons extra virgin olive oil 2 tablespoons yellow mustard 1/4 teaspoon ground cayenne pepper 1/4 teaspoon turmeric powder 1/4 teaspoon garlic powder 1/4 teaspoon ground Himalayan salt, […]
White Tempeh Chili
A flavorful white vegan chili, made in a slow cooker. Ingredients: 2 large russet potatoes, peeled, diced 1 (8oz) package tempeh, cut into 1-inch pieces 1 (15oz) can great northern beans 4 cups gluten-free vegetable broth 1 medium onion, diced 1 (8oz) can fire roasted green chili peppers 1 jalapeño pepper, minsed 4 cloves garlic, […]
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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