A flavorful blend of earthy wild rice, savory mushrooms, and hearty black beans, seasoned to perfection.

These Savory Oatmeal Fritters put a new spin on breakfast oatmeal. It’s a nice change-up from the sweet bowl of oatmeal or oatmeal pancakes we typically eat. Serve with steamed veggies and you have the breakfast of a plant-based champion!

I’ve decided there is no substitute that will achieve the texture of an all beef burger, so flavor is now top priority when it comes to a great tasting burger.

This recipe is the closest I’ve come to achieve the texture and flavor I’m looking for in a plant-based burger.

These are so silly simple I’m almost embarrassed to post such an easy recipe. For this finger-licking good burger, all you need is an eggplant and your favorite bbq sauce.

This is an old southern favorite that I’ve adapted for those following a whole food plant-based lifestyle. No oil, no salt, no sugar! This truly is a classic, hearty breakfast that takes me back to some of my favorite vacations in the south, every time I make it. It’s quick and easy, but you will need to have some of my Plant-Based Breakfast Sausage on hand to whip up this glorious stuff.

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

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!