I grew up in a deeply rooted German community in southern MN, rich in culture, festivals, and food. That being said, I think I have a discriminate palate for a good brat. So as I developed this recipe, the key to its success was to nail it on flavor, as well as achieving that snap when you bite into it as if it had a casing. Mission accomplished!

There may be shelves full of vegan breakfast patties in the freezer section of your favorite grocer, but remember, these are also packed with unhealthy fats and preservatives! Just because they’re labeled plant-based doesn’t mean they’re good for you. The best plant-based entrees you can fuel your body with is the food you make from scratch at home.

Veggie wraps make an easy and delicious quick grab and go meal or nutritious snack any time of the day! This is more like a tutorial rather than an actual recipe to teach you how to build a healthy and satisfying veggie wrap.

This is a spin-off from my Best Black Bean Burgers recipe with beets added to give it a more traditional burger appearance. These burgers are crispy on the outside, yet tender and moist on the interior. The added bonus besides the beets, is that these Black Bean Beet Burgers are quick and easy to make.

These plant-based hotdogs are a great alternative to regular hotdogs! They’re easy to make, low-fat, can be thrown on the grill, and they’re DELICIOUS!

This Tofu Egg Salad is the BEST. It’s full of protein and can be served in a sandwich for lunch or makes a satisfying healthy snack when served with whole grain crackers. You’re going to love the flavor and texture along with the fact it’s remarkably easy to prepare!

Whether served in a sandwich, on top of a salad or as an appetizer, this un-tuna salad will sure to please both non-meaters and meat-eaters alike! Every time I take this to a party everyone ask for the recipe. It’s versatile and can be prepared in 10 minutes!

These hearty, plant-based patties are crafted with black beans, bold spices, and just the right kick of heat.

These are the baguette sandwiches sold in boulangeries, food stands, and cafés throughout France, each wrapped snugly in brown paper — pointy bread ends peeking out — stacked high for customers to grab and go. The only difference is that I’ve created a plant-based version.

Between homemade, restaurant options, or store-bought, black bean burgers are tricky. I like mine with a crispy exterior and a firm interior...if it's even just a little bit mushy, I won't eat it. These are perfect!

Lentil Sloppy Joes or Sloppy Lentils, whatever you like to call them, they’re always a big hit at any gathering!