Vegan caramel sauce while not easy to find in stores, is surprisingly easy to make. This sauce is great as a topping for ice cream, a dip for fruit or even spread on cookies. Add a label and tie a ribbon around the jars to make delicious, homemade gifts.
Our Welsh Rarebit is a vegan version of the Irish Pub staple that Michael loved in his pre-vegan days. Grilled bread topped with cheese sauce, yes please!
Our Beefless Burgundy is a great one pot meal filled with tender beefless tips, onions, mushrooms, carrots and celery in a rich wine sauce. Even the most stubborn of onminvores will love this take on the classic beef burgundy.
Our savory cashew gravy is somewhere between a gravy and a cream sauce. It is rich and thick and goes great over biscuits.
During the summer, I like to grill as often as possible. In fact, when I am a t barbecue, I am often appointed grill master for the evening and take over all grilling duties. When I became vegan, I didn’t think I would be grilling again, aside from vegetables anyway. But I loved my grill and I was not giving it up. I just needed to figure out what to grill. Tofu was a logical thing to try. It just needed a good marinade. I got some tofu, put in into my teriyaki marinade and voila! Success. My days of grilling were far from over. This recipe will even get the “I don’t like tofu” people to love tofu. The longer you let this marinate, the better. You want the flavors really getting into the tofu. Prep Time: 10 miuntes, plus at least 1 hour to marinade Cooking Time: 8