If you have a craving for baked beans you can always open a can, of course — some brands are naturally vegan, and pretty good — but they can’t compare to a homemade casserole of vegan baked beans — embellished with bacon (plant-based, of course).

You can use any kind of vegan bacon you prefer, as there are lots of brands to choose from these days. Some are tempeh-based, some are seitan-based, and yet others are made from soy. You can also make your own Sweet and Savory Tempeh Strips. Use about half of that recipe for this one; make the whole batch though; trust me, you’ll use it up.

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It’s so easy and fun to veganize traditional meaty recipes. It’s one thing to do so a one-to-one swap with a plant-based meat alternative, but it’s even more creative when you can accomplish it with whole foods — like this vegan pot roast made with umami-packed portobello mushrooms. Try this delish dish from Weeknight One-Pot Vegan Cooking: 75 Effortless Recipes with Maximum Flavor and Minimum Clean-up, and we’ll let the author introduce this recipe herself:

From Nicole Malik: “We all know the best part of a traditional pot roast is those roasted veggies, right? So, I’ve created a vegan version that delivers all of those familiar flavors in a completely plant-based, one-pot meal. While the veggies take a while to roast, there’s only about ten minutes of active cooking time needed to pull off this impressive dish!”

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