Tag Archives: Vegetable Broth

Vegetable Shepherd’s Pie

St. Paddy’s day is just a couple of weeks away and soon after that is spring! So to celebrate the coming Irish holiday we present a traditional Irish dish, the classic Vegetable Shepherd’s Pie. This comfort dish is filled with hearty veggies and topped with mashed potatoes, who could ask for anything more? This makes a wonderful […]

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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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Vegan Sloppy Joe

Here is an American classic sandwich known as the Sloppy Joe which got it’s name from a cook named Joe at a cafe in Sioux City, Iowa back in 1930. Traditionally this is made with ground beef but there’s no beef in our new vegan take on the classic, we used our favorite go to versatile ingredient, […]

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Mojito Rice Pilaf

With the temperature dropping to single digits we can’t help but think tropical thoughts. This side dish may help you find a little Caribbean paradise and have you forget for a moment that it’s an arctic frozen tundra out there, at least for us in the North East. The fresh mint and lime are absolutely refreshing […]

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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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Spiced Pumpkin Soup

Yes we did! We jumped on the fall pumpkin bandwagon with this delicious, vegan Spiced Pumpkin Soup! Fall is one of our favorite seasons. The changing leaves and crisp air are the perfect backdrops for a warm bowl of soup. So pull out your favorite hoodie, rake a pile of leaves and get ready to jump into […]

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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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Korean BBQ Jackfruit Sandwich

We are huge fans of this versatile ingredient jackfruit. Young, green jackfruit absorbs any flavor, and has a texture not-unlike shredded pork or chicken when cooked. Cans of jackfruit can be found at most Indian or Asian markets. Be sure to get the kind that is not in syrup, but water or brine. This sandwich […]

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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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Bean and Veggie Stoup

Mmmm…making this soup brings me back to childhood, playing outside until I was too cold to stand it…walking in to my father preparing one of his many homemade soups. This hearty soup/stew is perfect to warm you on a chilly fall or winter evening. A one pot meal that serves 4, and is great paired […]

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