Entries by Bhawna Mudgal

Hearty Fall Potato Soup with Cabbage

Hearty and inviting, this soup is perfect for when the great indoors are calling your name.  This recipe can be made on the stovetop in 30 minutes, or you can toss everything in your slow cooker in the morning to enjoy when you get home from work. It can easily be cut in half or…

DARK CHOCOLATE PUDDING

Head over to the dark side and try Tess Masters’ pudding recipe found in her new cookbook, The Perfect Blend: “When I eat chocolate, I go over to the dark side—and by that I mean the place where rich, raw, organic cacao turns into decadent pudding. If you like dark, bittersweet flavors, this dessert may be…

GLUTEN-FREE SPAGHETTI SQUASH PAD THAI

Put a new spin on your favorite dishes. Traditional Pad Thai gets a plant-powered kick, with the addition of spaghetti squash noodles. To make spaghetti-like noodles from this squash, use a fork to scrape them out of the shells after they’ve been halved and baked to make your Pad Thai base. Ingredients Spaghetti Squash: Small…

BAKED TOFU 5 WAYS

Feeling like you need to switch up your tofu recipes? Baked tofu is an incredibly versatile food and can be prepared in all sorts of delicious ways. Prep the baked tofu ahead of time so you can try all five recipes and have a tofu party all week long! Your Week in Tofu: Day One:…

DIY DHAL CURRY

Without question, I cook Indian-inspired meals more than any other ethnic cuisine. Embrace the magical power of masala (a mixture of ground spices) to turn your grocery scraps and pantry staples into a simple, but oh-so-delicious meal. Lentils are my go-to for this recipe but this curry base can be used with any veggie or legume combo!…

EGGPLANT PARMESAN STACKS

Swap out Parmesan cheese for homemade tofu ricotta for a delicious vegan alternative to classic eggplant parm. Prepare each layer and to make stacks of three for a hearty and flavorful dinner. Ingredients 1 medium to large eggplant, sliced into 1/2 inch thick rounds 1 cup vegan mayo Marinara sauce, to taste Breading: 1 cup…

LENTIL WELLINGTON

Well, well, Wellington. I can sense that your hunt for the perfect plant-based main dish for your holiday feast has led you here. You are in luck! This Lentil Wellington will do more than just suffice as a substitute for meaty main dishes as the star of your dinner table. Get your food processor ready,…

KALE STUFFED BUTTERNUT SQUASH

Preparing to host a plant-based holiday feast? Trying to come up with a main dish might seem like a tricky task, but this stuffed squash is quick to prepare and won’t need to spend all day cooking in the oven. This recipe will work with any winter squash, so grab your favorite one. Don’t be…

MYSTERY BOX: CRANBERRY GLUTEN-FREE QUINOA STUFFING

For December’s Mystery Box, we challenged three Vegatopians to come up with a cranberry-inspired dish to help you make use of all of those extra cranberries that won’t make it into your holiday cranberry sauces or side dishes. Change up your typical stuffing recipe with this gluten-free cranberry and quinoa one.  Made with quinoa and…

MULLED WINE

Mulled wine. The kind of kingly beverage best enjoyed out of golden goblets next to a roaring fire. Or perhaps you like to drink it while you pretend to be living in an old-timey storybook while snow softly falls outside. Or maybe you’re just happy living in the present and sipping it out of your…