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Dinner, Main Entree, Stew Lynn Collins Dinner, Main Entree, Stew Lynn Collins

Tunisian Eggplant and Chickpea Stew

When the day calls for something with big flavor, but you don’t have time for hours of simmering, turn to this rich and flavorful stew that offers complex flavors, yet not overly spicy. The assertive ingredient is harissa, and when combined with smoked paprika, cumin, and fire-roasted tomatoes, you have an earthy and satisfying dish but with an edgy kick.

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Lunch, Sandwiches, Main Entree Lynn Collins Lunch, Sandwiches, Main Entree Lynn Collins

Plant-Based Ballpark Brats

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!

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Breakfast, Brunch, Main Entree Lynn Collins Breakfast, Brunch, Main Entree Lynn Collins

Creamy Plant-Based Sausage Gravy

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.

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Condiments Lynn Collins Condiments Lynn Collins

Cashew Cream

Cashew cream is really quite simple, just two ingredients. Cashew cream is essentially the ultimate dairy-free substitute that can be used for all sorts of plant-based recipes calling for a milk or cream base such as stroganoff, cream based soups or anywhere you’d use heavy cream or half and half.

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Main Entree, Holiday, Stew Lynn Collins Main Entree, Holiday, Stew Lynn Collins

Non-Boeuf Daube Provencal

Let me start by saying you HAVE to make this plant-based version of Beef Daube. I’ve put a healthy spin on this wonderful French braised stew using lentils, without sacrificing the delicious flavor found in the traditional version. It stands above all other stew recipes I’ve tried, offering that homey comfort, yet it’s versatile and sophisticated enough for your next dinner party. Bon appetit!

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Main Entree, Holiday Dinner Lynn Collins Main Entree, Holiday Dinner Lynn Collins

Versatile Plant-Based Mushroom Stroganoff

I say versatile because you can change up the spices to achieve the flavor profile you’re looking for. Want your stroganoff to accompany your Thanksgiving dinner, use poultry seasoning. Want French inspired flavor? Use thyme or tarragon. Swedish Meatballs, use nutmeg. You get the idea, use your imagination! You can even add capers to really take it up a notch.

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Main Entree Lynn Collins Main Entree Lynn Collins

Plant-Based Swedish Meatballs

Savory, flavorful and satisfying, these meatless Swedish Meatballs are the perfect entree to take you into the holidays and beyond. Make it a classic comfort food meal when paired with my Mushroom Stroganoff.

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More resources you might appreciate:

Plant-Based 101 to teach you the fundamentals of a plant-based lifestyle. Plant-Based Cooking Ingredient Swaps will help you replace items you’re no longer eating. This list of Essential Kitchen Tools will help in meal preparation. This article on Creating The Perfect Buddha Bowl will teach you how to build delicious bowls in 5 easy steps.