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, […]
Tempeh Breakfast Strips
These breakfast strips can be served in place of bacon. They’re made with tempeh, which is high in protein. For added flabor the strips are marinaded before baking. Serve them as a side dish with other breakfast foods, such as Scrambled Tofu or Pumpkin Porridge, or place them in Veggie Wraps. Ingredients: 1/2 cup tempeh* […]
Yummy Yogurt
You probably already know that yogurt is made by culturing* milk. Our nondairy recipe calls for soy milk, for rich and creamy results. To make the yogurt, you’ll need a dairy thermometer, an Instant Pot Pressure Multicooker with the steam rack that comes with it, a stainless steel spoon, plus an oven-safe container that can […]
Hot Fudge
Hot fudge! That’s right, a recipe for hot fudge that can be drizzled over your favorite nondairy ice cream. It’s not too sweet, so you might want to couple it with a sweet non-dairy ice cream. And yes, it’s vegan and gluten-free. Ingredients: 2/3 cup vegan dark chocolate baking chips, unsweetened 1 cup full fat […]
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