Tag Archives: nutritional yeast

Fettuccine Cauliflower Alfredo

This dish such a wonderful way to enjoy cauliflower. Growing up in an Italian home pasta was always a staple and fettuccine Alfredo was a favorite. But it still can be with this delicious, rich, creamy and guilt-free cauliflower Alfredo sauce. If you are sensitive to gluten you can easily replace the pasta for gluten-free […]

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Baked “Queso Chz” Nachos

Here is a great party plate for when you have company over and you don’t have much time. This can be made in about twenty minutes. Our “Queso Chz” sauce has a sharp kick of spice, and the nachos are loaded with all the usual suspects like sliced jalapenos, black beans, chopped tomatoes, sliced black […]

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Potato Corn Chowder

It’s officially soup season here at Being Vegan Eats’ kitchen! The weather has been so chilly and miserable here in the North-East. What better way to warm up from the cold than with a warm bowl of our Potato Corn Chowder. With chunks of potatoes, sweet succulent corn and a rich creamy texture this soup will […]

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Sriracha Hot “Wings”

We have been wanting to make vegan “wings” for a while now but we wanted to make sure that they were perfect before we posted it. Well we have great news for you, these are amazing! After biting into one of these lip-smackingly tasty hot “wings” we both licked our fingers and had another and then […]

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South St. Vegan Philly Chz Steak

This is our veganized take on the Philadelphia classic! For this recipe we used TVP, textured vegetable protein, which is very versatile and takes on whatever wonderful flavors you cook it with. We added onions, mushrooms, peppers, and our ooey gooey chz sauce that we used in our Mac ‘n Broc ‘n Chz. Honestly, this […]

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Mac ‘n Broc ‘n Chz!

When we think of comfort food, we think Mac ‘n Cheese. Luckily we can still enjoy this yummy comfort food even as a vegan. This easy casserole is oozy and gooey with broccoli and a crunchy topping. Ingredients: 1 lb. of cooked elbow macaroni, or another type of pasta 1 cup broccoli, chopped small 1/4 cup […]

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Almond Tempeh Cutlets

Tempeh is a soy product that originated in Indonesia. It is made through a fermentation process that binds soybeans into a cake form. When we fist discovered tempeh we weren’t quite sure how to cook with it. But after a few trial and error dishes we’ve grown to love this versatile product. Tempeh will take […]

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Sweet Couscous Stuffed Peppers

Our past experience with stuffing peppers has generally involved bell peppers, but after spotting these long sweet peppers at the store, we couldn’t resist. Mike loves peppers of all kinds, me on the other hand, not always a fan, but I can honestly say that this dish left me wanting more, and I finished every […]

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