Stroganoff

Reminiscent of my childhood, I haven't had stroganoff since I became a vegetarian, almost 10 years ago. This version uses veggie sausage (I love Trader Joe's brand, they are so flavorful) but you can also use tofu, seitan or any other veggie alternative. Or leave it out and enjoy a mushroom stroganoff. It's up to you!

1 package veggie sausages, sliced

2 tbsp olive oil

2 tbsp butter alternative (optional, you can use olive oil here too)

1 onion, sliced

1 small package of sliced mushrooms

1 can lite cream of mushroom soup

1 cup lite sour cream

1 tbsp. flour

1 cup of veggie broth

1 tsp. creole seasoning

salt and pepper, to taste

Brown the sausage in olive oil and then remove from heat and set aside. Then saute the onions and mushrooms in butter until soft. Add flour and return sausages to the pan and stir to coat. Add in the broth and soup, simmer for about 10 - 15 minutes. Stir in the sour cream and cook on low for another 5 minutes. Serve warm, over noodles.

Vegan Philly

It usually happens that the best meals come from an empty fridge and some ingenuity. Such is the case with this one! I love this meal so much I could eat it every day for lunch and never get tired of it. It doesn't look like much, but the taste is phenomenal, plus if you do eat meat, you won't miss the cheese, or the steak, but you'll have to try it to believe me!

1 onion, halved and sliced

1 red bell pepper, halved and sliced

5 baby bella mushrooms, sliced

1/4 cup (or to taste) of Soyaki teriyaki sauce, or similar

Saute the onion until soft in a few tbsp. of olive oil. Add in the mushrooms and bell pepper and continue to cook until it begins to caramelize. Then add in the teriyaki sauce and stir to coat. Cook about one more minute, then remove from heat.

Serve on top a bed of greens and your favorite bread.