Stuffed Mexican-Style Sweet Potatoes

Sweet, spicy, and savory all stuffed into a sweet potato skin and baked to a warm yummy perfection. The best part is that they’re only 250 calories per serving, 13 grams protein, and 405% of your daily vitamin A. Yes, that’s what we’re making today. YAY! Continue reading “Stuffed Mexican-Style Sweet Potatoes”

Vegan Spaghetti Bolognese

This is my husband’s favorite meal. As such, it’s on our regular menu so I’ve veganized it a few different ways. This version is probably closest in texture and flavor to the classic version. It uses Beyond Meat Ground Beef, my personal preference for ground meat substitutes, but if you have another favorite, it will be just as delicious!Beyond Beef - Plant-based ground

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Eggplant and Mushroom Meatballs with Chunky Vegan Bolognese

Who doesn’t love a good meatball? I know I do! The only thing that makes them better is when they’re slathered in rich, chunky bolognese. Here’s a vegan twist on a very “meaty” classic. The meatballs and sauce are made with mushrooms, which is a perfect plant-based protein because, much like animal sources, mushrooms contain all 9 essential amino acids, including the muscle-building BCAA’s or branch chain amino acids.

There is also some eggplant to add lots of fiber and nutrient-dense, low-calorie texture to the meatballs. Eggplants are high in antioxidants, which are associated with lower risk for heart disease and certain types of cancer. They are also packed full of fiber which controls blood sugar spikes, makes you feel full while eating less, and helps keep things moving smoothing through your GI track. All that and the fact that they can be flavored any which way make them an ideal ingredient to aid in weight loss!

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Jackfruit Enchiladas Verdes

One of my all-time favorite meals is chicken enchiladas with green sauce. Jackfruit with its ability to shred perfectly, taking on the texture of a pulled chicken or pork makes for a perfect vegan version of this classic. Included in the stuffing is a can of pinto beans for added protein plus, bell peppers, onions and mushrooms to incorporate extra flavor and texture.

These enchiladas are super easy to make and are extra beneficial for busy folks because you can make them a day ahead and bake 30 min before you want to eat. This also makes 8 servings, so it’s an ideal dish for Sunday meal prep. Continue reading “Jackfruit Enchiladas Verdes”

The Cheesiest Baked Vegan Mac n Cheese

Mac n cheese. Glorious, luscious, creamy, oozing with cheesy goodness mac n cheese is my kryptonite. If I’m ever going to “cheat” on the vegan diet, it’s for mac n cheese, usually at the same time every month when I want to eat comforting things and curl up under blankets for 2 days.

Because this is my weakness, it was of tantamount importance for me to master a homemade dairy-free alternative. Continue reading “The Cheesiest Baked Vegan Mac n Cheese”

Italian Beyond Beef Veggie Skillet

Eggplant was the main inspiration for this dish. First I thought I’d make a chunky pasta sauce, but I wasn’t really in the mood for a full pasta meal (I know, that seems pretty crazy…it’s pasta!). I did crave warm and comfort, but not super heavy, and this was the result: a delicious, healthy skillet meal. Roasted eggplant, peppers, mushrooms, fire-roasted tomatoes, cauliflower, and power greens blended with meaty Beyond Beef and fresh Italian-inspired ingredients. YUM! Continue reading “Italian Beyond Beef Veggie Skillet”

Spaghetti Squash with Parsley Walnut Pesto

I love spaghetti squash. All the fun of spaghetti, but far fewer carbs and calories. So it feels like a cheat meal, but it isn’t. And who doesn’t love a garlicky, herby pesto? This dish combines roasted spaghetti squash, a vegan parsley and walnut pesto, some bright veggies to add multiple colors and textures, and finally some kidney beans for extra protein.

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Walnut Parsley Pesto Pasta with Jalapeño

Need to add some spice to your go-to pasta dishes? This one brings on the pow and the pizzazz by changing up the base of the pesto and adding an undercurrent of heat from a fresh jalapeño pepper. Super bonus points; this dish is made with chickpea pasta, yielding extra protein and gluten-free status, and it’s all the way vegan! Continue reading “Walnut Parsley Pesto Pasta with Jalapeño”