
This recipe is for those finding it difficult to maintain a plant-based diet because they miss their traditional breakfast proteins and sandwiches with that other patty. And it’s for those who have their Doc screaming, ‘no more sausage!’. –Scott
This recipe is for those finding it difficult to maintain a plant-based diet because they miss their traditional breakfast proteins and sandwiches with that other patty. And it’s for those who have their Doc screaming, ‘no more sausage!’. –Scott
Serve this delicious hash for breakfast or make it for dinner if you want to and serve it with corn tortillas, or roll into a burrito.
What follows is my very own recipe. This was originally a recipe I got from a regional cookbook called Southern Sideboards, which is put out by a Junior League group in Mississippi, I think. It was a decidedly non-vegan, non-healthful recipe, which I first made low fat and have now evolved again.
This may sound like one of my weirdest recipes, but trust me, it really works.–Kathy Hester
I love thick, hearty chili in cold weather. It’s always so satisfying and filling, so it makes a great comfort food…especially when served my favorite way: over warm grits!
A holiday meat-free loaf made from silken tofu, walnuts, vegetables, and bread crumbs.
Seitan is used instead of beef in this traditional St. Patrick’s Day dish.
Pack mixture into 8 lightly-sprayed muffin or custard cups. Bake in a preheated 350F oven for 25-30 minutes.
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