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Vegan Enchilada Casserole

March 14, 2019Updated December 23, 2021 By Nava Atlas Leave a Comment

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!

easy vegan Enchilada casserole

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.

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Champagne Vegan Cheese Fondue

March 13, 2019Updated March 12, 2022 By Claudia Lucero Leave a Comment

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.

Vegan Champagne Fondue

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?

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Coconut Sweet Potato Bisque

March 13, 2019Updated March 12, 2022 By Nava Atlas Leave a Comment

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.

Vegan coconut sweet potato bisque

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.

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Tomato and Roasted Red Pepper Soup

March 12, 2019Updated March 28, 2021 By Nava Atlas Leave a Comment

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?

Tomato and Roasted red pepper soup

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!

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