This Mexican salad is served with a sweet and tangy citrus dressing. It’s perfect for when you want a light lunch. For dinner, add gluten-free Garden of Eatin’ Blue Corn Tortilla Chips, Spicy Hot Salsa, Guacamole, and Vegan Sour Cream. Salad Ingredients: 1 (15oz) can Eden Organic Black Beans or other brand 1 (10oz) bag […]
Classic Style Vegan Chili
A satisfying vegan chili made with the traditional ingredients that you think of when you think of chili, such as beans, tomatoes, onion, chili powder and so on. Except, we used a tasty beef alternative product* in place of the ground meat. But if you prefer a garden style chili, simply replace the meat alternative […]
Roasted Red Potatoes
A simple recipe for red potatoes, made flavorful by seasoning and roasting. Ingredients: 1 1/2 pounds small red potatoes, scrubbed, dried, and quartered 3 tablespoons extra-virgin olive oil 1 tablespoon dried basil 1/2 teaspoon Himalayan salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder Directions: Place all ingredients into a large bowl and toss […]
Roasted Peppers and Zucchini
Roasted vegetables taste great, and the combination of red bell peppers and zucchini is a favorite here at Now That’s Vegan! If you serve these vegetables alone on salad plates you’ve got an appetizer, and if you serve them on a bed of brown rice and add chickpeas you’ve got a meal. Ingredients: 1 recipe […]
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