Meatless Meatballs

Upgrade your Sunday sauce with these delicious meatless meatballs.


1 pkg vegan ground (12oz)
1/2 cup onion, diced
1/4 cup breadcrumbs or ground flax
1/4 cup combined fresh basil/parsley, finely chopped
2 cloves garlic, minced
2 tsp tomato paste
1 tsp dried oregano
1 tsp black pepper
1/2 tsp salt
1/2 tsp ground clove
olive oil for baking dish


– Preheat oven to 400°.
– In a large bowl, combine all ingredients, adding the vegan ground last. 
– Shape vegan meat mixture into 2 Tbsp sized balls, or use a medium cookie scoop. Place meatballs in a lightly oiled baking dish spaced roughly 1 inch apart.
– Bake for 10-15 minutes, flip, and bake for an additional 10-15 minutes or until browned.
– Once cooked, remove from oven, let cool, and enjoy.


Vegan Meatloaf

Warm up your home with this flavorful classic.


1 pkg vegan ground (12oz)
1/2 cup onion, diced
1/4 cup breadcrumbs or ground flax
2 cloves garlic, minced
2 tsp tomato paste
1 tsp Italian seasonings
1 tsp black pepper
1/2 tsp salt
1/2 tsp ground clove
1/2 tsp ground paprika


– Preheat oven to 400°.
– In a large bowl, combine all ingredients, adding the vegan ground last.
– In a greased baking dish, shape vegan meat mixture into a loaf.
– Cook for 25 – 30 minutes, until browned
– Once cooked, remove from oven, let cool, and enjoy.

Spaghetti Squash Hash Browns

A healthier take on hash browns with all the deliciousness.


1 spaghetti squash per serving
olive oil
garlic powder
salt & pepper


– Preheat oven to 400°.
– Slice spaghetti squash in half lengthwise, remove seeds and ribbing.
– Massage the inside and outside of squash with about 1 Tbsp olive oil for each half, garlic powder, salt, and pepper.
– Place squash face down onto a baking sheet, ensuring the sides of the squash touching the pan are coated in olive oil to prevent sticking.
– With a fork, pierce the squash 2-3 times.
– Roast for about 25-30 minutes, or until you can easily pierce the squash with a fork.
– Remove from oven and let cool until you can comfortably rake a fork to fluff and remove the “spaghetti” from the squash.
– Raise oven temperature to 450°.
– In a lightly oiled baking dish, add the “spaghetti” and top with garlic powder, salt, and pepper.
– Bake for 10 minutes or until top starts to turn golden.
–Remove, let cool, and enjoy!

Butternut Squash Shepherd’s Pie

Flavorful, comforting, and the perfect rain/snow day meal.


1 butternut squash, gutted, peeled, and diced into small chunks
1 pound vegan ground – we used Beyond Meat
2 cups corn
1/4 cup plant milk
2 cloves minced garlic
1 Tbsp chili powder (total)
2 Tbsp vegan butter
1 tsp garlic powder
1/2 tsp ground clove
salt & pepper

– Boil a small pot of water for the butternut squash. Once water is boiling, season water with salt (about 1 Tbsp) and add prepared butternut squash. Cook for about 10 – 15 minutes or until you are able to pierce a fork easily through a piece of squash.
– As squash is cooking preheat the oven to 400°.
– In a pan cook your vegan ground according to the package and add the minced garlic, ground clove, 2 tsp chili powder, and about 1 tsp ground pepper.
– Once the butternut squash is cooked, drain and add squash to a bowl. Add butter, plant milk, 1 tsp chili powder, garlic powder, salt and pepper for seasoning. With an electric mixer (or potato masher) mix/mash the butternut squash until you have a mashed potatoes consistency, add more plant milk if needed.
– In a baking dish, add a base layer of corn, then add your cooked vegan ground, lastly top with mashed butternut squash. Cook in oven for about 30 minutes or until top starts to brown.
– Once cooked, remove from oven, let cool, and enjoy!

Lemon Blueberry Cake

This cake is perfect for tea time. Light and refreshing, the perfect balance between sweet and tart.


2 cups flour
1 cup sugar
1 1/2 cup blueberries
3/4 cup plant milk – I use oat milk
1/3 cup vegan butter – I use Miyoko’s butter
1/3 cup fresh lemon juice – roughly 2 lemons
Zest from 1 lemon
2 tsp baking soda
2 tsp vanilla extract
1 tsp salt


– Preheat oven to 350 degrees, set oven rack to the middle. Spray and line a cake pan with parchment paper.
– In small bowl, whisk together plant milk, lemon juice, and lemon zest.
– In a separate medium bowl, sift flour, salt, and baking soda.
– With an electric mixer in a large bowl, cream the butter, sugar, and vanilla extract together for about 2-3 minutes until light and fluffy.
– Beat in half of the flour mixture on low and then half of the milk mixture. Once lightly combined, beat in the remaining flour and milk mixture.
– Once combined, lightly fold in blueberries.
– Transfer the batter into the prepared cake pan.
– Bake for 45 – 55 minutes, until a tester can be pulled out clean.
– Let cake cool and top with fresh fruit, glaze, or coconut whipped cream as shown.

Alfredo with Chile Lime Asparagus

Cheesy Alfredo with bold, citrus asparagus. An abundance of veggies, with all the deliciousness!


Alfredo Sauce:

1 medium head Cauliflower, chopped
1 White Onion
4 cloves minced Garlic
2 cup Vegetable Broth
1 block vegan Parmesan, grated – I recommend Violife cheese
1/2 cup Nutritional Yeast
Juice from 1 lemon
1 tbsp Ground Black Pepper
2 tsp Salt
2 tsp Onion Powder
1/2 cup Plant Milk

Pasta of choice

1 bunch of Asparagus
1 tsp Salt
1 tsp Ground Black Pepper
1 tsp Chile Lime seasoning – I recommend Trader Joe’s
1 tsp Garlic Powder

Olive Oil for cooking

– Preheat oven to 400 degrees.
– In a large pot, boil water for pasta.
– In a medium saucepan steam cauliflower, onion, garlic, in vegetable broth. Cook on medium-high for about 8-10 minutes covered.
– Once vegetables are are tender, add to a blender, add remaining sauce ingredients. Blend until creamy, add more plant milk if desired.
– Season pasta water with salt once boiling. Cook pasta according to instructions.
– Toss asparagus with seasonings and olive oil. Bake for about 7 -10 minutes.
– Once pasta is cooked, drain and set aside.
– Once asparagus is tender, plate pasta, add sauce, top with asparagus. Add hemp seeds and nutritional yeast if desired.


Butternut Squash Mac and Cheese

This is one of my favorite dishes to bring to Thanksgiving dinner. The cheesy taste you crave with the comfort of butternut squash. This dish is sure to be a crowd pleaser!

1 Butternut Squash
1 White Onion – diced
1 cup Vegetable Broth
1 cup Plant Milk (I used Coconut milk)
1 cup Vegan Cheddar Cheese (I used Daiya)
1/2 cup Nutritional Yeast
4 Cloves Garlic – minced
2 tsp Salt and Pepper
Olive Oil

– In a large sauce pan on medium heat, sauté onions and garlic with olive oil.
– Cut butternut squash in half and remove seeds and guts. Cut into strips and cut skin off. Dice squash into cubes and add to pan with onions are garlic.
– Add vegetable broth to pan.
– Squash will cook in about 10 minutes, stir frequently. If needed, add more vegetable broth.
– Boil water for pasta and cook according to package.
– Once squash is softened, add remaining ingredients to a blender.
– Blend until creamy. Add to cooked pasta and stir.