Vegan enchilada casserole is an easy main dish filled with classic Southwestern flavors, and makes a generous amount. I’ve been making a version of this vegan enchilada casserole for ages. It’s my favorite in-a-hurry casserole, and maybe it will become yours, too!
This casserole involves throwing together a lot of convenient ingredients like canned beans, tomato sauce, and frozen corn, Yet it’s unbelievably good when you need an inexpensive, tasty dinner that everyone devours.
Here’s an easy vegan cheese fondue whose a rich flavor is amplified by champagne or dry white wine. The creator of this recipe, Claudia Lucero, writes: “I’m on a mission to bring back the fondue party. I honestly don’t understand why it fell out of fashion.
Aside from restaurants where one can enjoy both a fondue meal and dessert, I just don’t hear enough about fondue parties. Let’s change that! Especially on cold and rainy nights, what could be better than gathering around hot cheesy sauce over a flame?
The prep for this cheerful-hued coconut sweet potato bisque is super easy — the sweet potatoes are microwaved ahead of time and then just scooped out of their skins.
Having to peel and dice several big sweet potatoes is a bit of a chore — though you’re welcome to do so if you have the time and inclination. Or, if you’re not a fan of microwaving, peel and dice to your heart’s content! That option is given in the note following the recipe.
Think of this roasted red pepper soup as a kind of grown-up version of standard tomato soup — how about serving it with vegan grilled cheese sandwiches?
A version of this soup in one of my earlier books instructed the cook to take several bell peppers, roast them until charred in the oven’s broiler, put them in a bag while they cooled, and finally, to slip off the skins.
Roasting red peppers isn’t all that difficult or complicated to do, but coming across the recipe recently, I just couldn’t get behind doing all these steps even before actually starting the soup!