vegan – Page 3 – Drawn to Food

Gnocchi with mushrooms and spinach: vegan

The lemon juice and tahini makes a tart contrast to the smokiness of the mushrooms and spinach and tastes delicious.

Potato – tomato salad: vegan

My mom always made “greek” potato salad with hot potatoes. This dish is similar in that the hot potato brings out the flavors of the dressing.

Tourlou-tourlou (ratatouille): vegan

Traditionally in my family we called this dish tourlou-tourlou.

Sweet potato/mushroom/miso soup: vegan

This dish is way more delicious than we thought it would be. We actually went back for seconds (especially since it was pretty low-cal).

Greek pasta: vegan

This dish is traditional in greek cooking without the cabbage and with ground beef, and butter instead of oil. It is a family favorite that we converted to vegan

Broccoli and walnuts: vegan

I combined parts of different recipes and experimented with what to add to this dish. Peanuts would make a nice alternative to the walnuts, and sesame seeds would also add a nice flavor.

Cauliflower soup: vegan

Top off this dish with a tbsp of parmesan cheese. Use a rounded pasta like shells or orecchiette. We used conchiglie this time.

Red curry: vegan

You can basically use any green vegetables in place of the kale mix, fresh or frozen. We had some left over pasta that we added after. I also think that half an avocado would be really good to add.

Red lentils with butternut squash soup: vegan

We love lentil soup and this is a nice fall variety with the butternut squash. Serve it with a teaspoon of vinegar and add salt as needed.

Mushroom vegetable miso soup with tofu: vegetarian

This soup is best served with soba noodles which adds 114 calories per cup of noodles. You can also serve with rice or rice noodles. Jacob likes it with a potato added.