Kale and Northern Bean Soup

8 tsp Better Than Bullion Veggie Broth 

8 cups Water 

2 cans Northern Beans

1/4 cup of the following veggies: 

Kale

Chopped Fennel

Carrots

1/4 tsp of the following spices:

Salt

Pepper 

Italian Seasoning

Onion Powder 

Freeze Dried Chives

Put beans, veggies, and water in a large pot. Add spices. Cook until carrots and fennel are semi soft and enjoy the tastiness!

Zucchini Noodle Stir Fry with Spicy Peanut Sauce Recipe

Veggies
2 Zucchini
1 cup Stir Fry Veggies
1 cup Chopped Broccoli
1/4 cup Chopped Red Onion
1 Chopped Green Pepper
1 Sheet Seaweed for Topping

Peanut Sauce
5 tbsp Peanut Butter
1/4 cup Braggs Liquid Aminos
1 tsp Miso Paste
1 cup Water
1 tsp Veggie Better than Bullion
1/8 cup Lime Juice
1 tsp Minced Garlic
1 tsp Chili Garlic Sauce
1 tsp fresh Cilantro
1 tsp Sesame Oil

1/4 tsp of the following spices for the sauce:
Pepper
Onion Powder
Italian Seasoning
Freeze Dried Chives
Sesame Seeds
Crushed Red Peppers

Place veggies in a large pan and sauté them on medium heat. Once the veggies are done, pour the sauce into the pan and turn on low heat for 3-5 minutes to let the sauce cook into the veggies. Top with seaweed and enjoy!

Vegetarian Chili Recipe

Sorry it's been so long since I've posted. Here is the recipe to my el famous chili! This recipe serves a lot!

1 can of every bean you can find minus garbanzo (no more than 7 cans of beans)
3 cans black beans
3 cans tomato sauce
1 can tomato paste
2 tsp better than bullion veggie broth
2 cups of water
3 cans of diced tomatoes
1/4 cup jalepenos
1/2 cup of onion (white or red)
1 tbsp garlic
1 tsp hot sauce (Tabasco works)

1 tbsp Worcestershire sauce

1 tsp of: cumin, Italian seasoning, onion powder, garlic powder, salt, pepper, chili powder, and cayenne pepper!

Topping with (sharp) cheddar cheese or taco cheese or cheddar cheese is optional!

Hear for about 30 min or until chili starts to bubble, but if you want to simmer it longer, go ahead! Enjoy the tastiness :D

Vegetarian Shepherds Pie

My Vegetarian Recipe for Shepherds Pie. Enjoy!

Gravy:

2 cups water
2 tbsp olive oil
¼ cup diced mushrooms
¼ cup chopped white onion
1 tsp minced garlic
2 chopped green onions
1 can veggie broth
1 tsp salt
1 tsp pepper
1 tsp thyme, parsley, garlic powder, onion powder
1 tsp soy sauce

Cook over stovetop in a pot on medium heat. Gradually add corn starch (or flour) until desired thickness is reached and don't let the gravy boil

1 pack cous cous -- I wanted to save time and used the 5 minute cous cous box. There are directions on there in which you should follow. Get some flavor with garlic in it!

Mashed Potatoes:

½ cup 2% (or almond) milk (add more if needed)
4 skinned potatoes
1 tbsp olive oil
1 tsp thyme, parsley, garlic powder, onion powder, minced onions
Salt/Pepper to taste
(optional: 1 cup vegan cheese)

Cook in large pot and initially put the potatoes, olive oil, and almond milk into the pot and turn to a medium heat. Cook until you can mash the potatoes in the pot. Add the spices

Veggies:

¼ cup panko crumbs for topping
1 can green beans
1 cup spinach
1 can corn
¼ cup chopped white onion
¼ cup diced mushrooms
¼ cup chopped green pepper
¼ cup chopped broccoli

Sautee the veggies in a large sized pan with 1 tbsp olive oil. Once the veggies are sauteed, combine with the potatoes, cous cous, and some of the gravy to turn everything into the pie. You can also combine the ingredients into a casserole pan and cook at 375 degrees for 15 minutes. Enjoy!