This hearty and flavorful Indian mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas. Flavor-packed and super comforting! Mulligatawny soup is one of those dishes that can be made many ways. How do ...
entrees
Szechuan Eggplant with Tofu
This melt-in-your-mouth Szechuan eggplant is pan fried, coated in a garlicky sweet-spicy sauce and served with crispy tofu over a bed of rice. I think I just realized what my theme is for VeganMofo. I didn't think I was going to have one, and ...
Peking Chickpeas with Mandarin Pancakes
Peking chickpeas are simmered in a sweet five-spiced infused sauce and stuffed into homemade mandarin pancakes to make this satisfying and delicious vegan Chinese takeout remake! I warned you guys that I was going to do something like this. ...
Ginger Glazed Tofu Meatballs
These shittake mushroom and tofu meatballs are flavored with savory seasonings and drenched in a sticky ginger glaze. Serve them up as a fun party appetizer, or add some rice and veggies for a flavor-packed meal. My thinking was a bit circular ...
Red Lentil Pumpkin Dal
Savory Indian-spiced red lentils are simmered with chunks of juicy pumpkin in this cozy pumpkin dal. I'm just going to come out and say it: I'll take pretty much any excuse I can get to throw pumpkin into just about anything. And I really ...
Five Spice Drunken Noodles
Pan-fried rice noodles with tofu, veggies, five spice powder, and lots of heat go into this scrumptious vegan take on Thai drunken noodles. As far as I can tell, drunken noodles do not normally contain Chinese five spice. I guess I forgot that a ...
