Sweet Potatoes & Veggies w/ Coconut Curry Sauce

Coconut Curry Sauce - VeganPetite.com

Simple, Oil-Free Sweet Potato Prep It’s a shame that for so long, I only cooked with sweet potatoes in the fall. Why?! Maybe it’s because I’ve always associated them with Thanksgiving and cinnamon, or because I’d never tried them with coconut curry sauce. Regardless, now that I can find organic sweet potatoes in bulk at … [Read more…]

Stir Fry Teriyaki Noodles

Stir Fry Teriyaki Noodles - VeganPetite.com

Stir Fry Teriyaki Noodles These teriyaki noodles have become almost a weekly staple in our kitchen lately. I couldn’t help it. These thick, cooked udon noodles were on sale at Costco recently and they happened to be vegan… no way I could pass them up! Naturally, I stocked up on several packs of discounted noodles… … [Read more…]

Vegan Buffalo Chicken Wraps

Vegan Buffalo Chicken Wraps - VeganPetite.com

Say hello to spicy, satisfying, vegan buffalo chicken wraps! (no chickens or buffalos were harmed in the making of these wraps) Confession: I was never much of a fan of buffalo wings in my pre-vegan days. Partly because they were greasy, partly because they gave me heartburn, but mostly because there were more bones, tendons, and fat … [Read more…]

Creamy Vegetable Lasagna (Vegan)

Creamy Vegetable Lasagna (Vegan)

This recipe makes 2 lasagnas – perfect for entertaining hungry guests! You could also freeze the 2nd lasagna for later, or cut the recipe in half for just 1 lasagna.
The Mozzarella Cream Sauce, if using, should be prepared a day ahead to let the cultures do their thing and develop a tangy flavor. The Tofu Ricotta and Veggie Bolognese Sauce can also be prepared the day before so that you will be mostly ready to assemble the lasagnas and bake the day you will be serving them.