About two years back my family decided to eat healthier by switching more of our diet to vegetarian and vegan. My wife has been vegetarian since the switch and I usually only eat meat 1-2 days per week. I spend a lot of time cooking and I have gathered a few of our go to recipes that we use often. I may revisit this page to add additional recipes or post additional recipes as I find good ones.
Instant Pot Wild Rice Mushroom Soup – This is an excellent mushrooms soup that uses coconut milk as the cream. This recipe is made in an instant pot and can be thrown together quickly. I have made this recipe more than 10 times and enjoy it. I recommend making a double batch of this. Just double the ingredients. The time will remain the same. The recipe is a little confusing, so to be clear the wild rice goes into the instant pot uncooked.
Vegan Burritos – Nora Cooks – These are great basic burritos. This recipe was one of the first that I made in the Instant Pot. When making these, add a can of chopped green chili peppers. Adding cilantro and lime juice adds to the recipe if you like it.
Vegetarian Spinach and Mushroom Lasagna – I recently made this lasagna. Making sauce from scratch takes a little time, but is well worth it. I have not made any changes to this recipe.
BBQ Jackfruit Sandwichs – I absolutely love the BBQ Jackfruit. I have not made the slaw that is listed in the recipe, but have made the jackfruit a lot. This is one of my go to recipes. I get my canned jackfruit from Trader Joe’s.
One Pot Lentil Pasta – This is another fast meal for the stove top. Think of vegan Hamburger Helper in the amount of cooking time. I would recommend only lentil Penne with this recipe. The spirals get a little too mushy even when cooked properly.
Ratatouille – Ratatouille is very time consuming to make, but it makes a delicious meal. I usually make a roaster full each time and freeze the leftovers. Adding other vegetables like mushrooms and cherry tomatoes work well.
Vegan 15 Bean Soup – This soup is quick to throw together once the vegetables are chopped. This is a hearty meal on a cold day.
Pasta w/ Artichokes, Tomatoes & Kale – we substituted the white wine for vegetable broth since we had that on hand. This pasta is very flavorful and would make a great antipasto if you added meat and cheese.
Caramelized Onion and Spinach Dip – I am saving the best for last. This recipe is time consuming considering the time to caramelize the onions, but it is well worth the effort. When my daughter was younger and would spend the night at a friends house, my wife and I would go to a restaurant in Laughlintown, PA called the Ligonier Country Inn for their spinach and onion dip. Due to unfortunate circumstances, the restaurant has closed. I feel that this is the recipe that they used there. Pick up a loaf of baguette bread and toast the slices in the oven. This toast and the dip go so well together.