I had you at bacon, didn’t I. Like all plant-based versions of what our former life remembers, knock-offs aren’t always what they’re hyped up to be, so I always try to keep my expectations in check.

A delicious, traditional, cream-based chowder that calls for all the traditional veggie ingredients along with plant-based substitutes that makes this chowder the ultimate comfort food. If you don’t want the clam flavor, leave out the nori and you have Cream of Potato Soup!

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.

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.

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!

This restaurant quality puree is comforting and makes the perfect side dish to any rich stew like the Non-Boeuf Daube Provencal served here.

Sweet potato waffles are a delicious and hearty way to get your chilly fall and winter mornings started. The sweet potatoes give the waffles a rich earthy color, while the cinnamon enhances the flavor of the sweet potatoes and make the waffles taste like comfort on your plate. Get creative with your toppings to make them a real treat!

These whole grain quinoa crackers are super easy to make, not to mention a delicious alternative to store bought crackers laden with oil, sugar and salt. Quinoa is high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids along with fiber, B vitamins, magnesium, and iron.

This Mushroom Wellington will wow guests and take your taste buds on an adventure of savory goodness. Mushrooms take center stage alongside fluffy wild rice wrapped in a light phyllo bundle.

This delicious plant-based gravy features a hint of rosemary and soy sauce to add flavor depth, making it yummy enough to serve your meat-eating guests. Best of all, it’s ready in less than 15 minutes!

This is a traditional sage stuffing that will definitely have you going back for seconds! Best of all, there’s no unhealthy oil or butter so you know what that means, NO GUILT! You’ll even have grandma fooled because she’s the stuffing expert, right? Feel free to adjust the seasoning to your liking.

What’s not to love about hearty comfort food made in one pot and ready in under 45 minutes! Pasta, celery, garlic, and onions in a seasoned tomato sauce. Yum! It’s one of my all-time favorite casserole dishes. Or as we call it in Minnesota, a hotdish!

I’ve always been intrigued with exploring flavors from different cultures and with a load of beets on hand, I thought I would make a traditional Ukrainian Borscht. I initially served it to guests as a chunky version, but when I revisited the leftovers I blended it down to a smooth and silky version.

I’ve dabbled with butternut squash soup recipes for years so here’s my testimonial…this one IS THE BEST!

This recipe is so versatile. You can swap out the chocolate chips for dried cranberries or raisins, which makes this one of my favorite “sweets” recipe.

It’s no secret I love food with big flavor. So when I first made these fritters, I knew I had to pair them with something equally as flavorful like my Weeknight Beer Chili. Serve these golden fritters as the base in a big bowl of chili, over greens with a ladle of chili on top, or on their own as a side to Tofu Scrambled Eggs.

These delicious oil and dairy-free oatmeal scones are packed with walnuts and dried cranberries, making them a chewy and irresistible snack any time of the day.

The flavor of this chili is so rich and delicious, with a hint of smokiness while packed full of veggies, beans and spices.

This is my go-to stir fry recipe that gets me through the week! I love how simple and easy it is to cook, and how delicious it tastes.

I can’t begin to tell you how many peanut sauce variations I have made to achieve the perfect formula. I was looking for rich flavor, creamy consistency, a handful of ingredients, all the while being quick and easy to prepare.