Any other over achieving parents in the room, killing it in the kitchen on the weekend so their family can have a healthier week without a lot of hassle? I see you! And I give you pumpkin protein bites to support your ambitious efforts.
Ingredients:
1/2 cup pumpkin puree
½ – 1 cup cup peanut butter (natural, unsweetened works best)
1 cup rolled oats
2 tablespoons maple syrup (or to taste)
2 scoops vanilla vegan protein powder
Handful of raisins or chocolate chips if you’re feeling fancy!
Instructions:
Mix the ingredients: In a medium bowl, combine the pumpkin puree, peanut butter, rolled oats, maple syrup, and vanilla protein powder. Stir until everything is well combined and the mixture holds together.
Form the bites: Scoop out about 2 tablespoons of the mixture for each bite, then roll it into a ball with your hands. Repeat this process to make 12 protein bites.
Chill and store: Place the bites on a plate or in a container, and refrigerate them for at least 30 minutes to firm up. Store them in an airtight container in the fridge for up to a week.
You can adjust the ingredients to achieve the texture that holds is shape easily. Store in the fridge and use them to save your kids from hangry attacks late in the afternoon.
Now and then I actually think ahead and test drive a recipe idea before the special event I want to prepare it for. This is one of those times It’s like pot roast – but better!
I give you, roasted vegetables and basted whole head of cauliflower with plant based meatballs (totally optional). This recipe recalled the rich savory flavors of my Mom’s pot roast swimming in carrots, onions and potatoes.
As the weather cools and fall brings its crisp air, this meal feels just right. Today, I’m sharing a simple, hearty recipe that is perfect for a family dinner, whether you’re cooking for vegans, plant-based eaters, or anyone who loves a flavorful meal.
This dish revolves around a beautiful roasted whole head of cauliflower, nestled in a sea of delicious vegetables, all cooked together in a Dutch oven. Paired with creamy mashed potatoes (or, if you prefer, cubed potatoes cooked right along with the veggies!), this meal is satisfying and packed with flavor. I also threw in some homemade Beyond Meatballs for a bit of extra protein, but honestly, it’s just as good without them.
Let’s get cooking!
Ingredients
For the veggies and cauliflower:
1 medium onion, diced
3 cloves garlic, minced
2-3 cups green beans, trimmed and cut in half
2-3 large carrots, chopped
1 whole head of cauliflower, leaves removed and core taken out
4-5 cups vegetable broth (enough to almost cover the veggies in the pot)
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
2-3 bay leaves
1 teaspoon dried sage
1 teaspoon dried thyme
Salt and pepper to taste
Olive oil for sautéing
For the mashed potatoes:
6-8 medium Yukon gold potatoes, washed, skins on
1/4 cup vegetable broth
2 tablespoons Earth Balance (or any vegan butter)
1/4 cup soy milk (or any plant-based milk)
Salt to taste
For the Beyond Meatballs (optional):
1 package Beyond Burger patties or ground “beef”
1 teaspoon dried oregano
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
Instructions
Step 1: Preheat and Sauté
Preheat your oven to 400°F (200°C). In a large Dutch oven, heat a drizzle of olive oil over medium heat. Sauté the diced onion until it’s soft and golden, about 3-4 minutes. Then, add the garlic and cook for another minute.
Step 2: Add the Veggies and Cauliflower
Next, stir in the green beans and carrots, making sure they’re coated in that delicious onion-garlic mix. Once they’re in the pot, make a little space in the center for the whole head of cauliflower. Place the cauliflower in the Dutch oven, flat side down.
Step 3: Pour in the Broth and Season
Pour in enough veggie broth to almost cover the vegetables at the bottom of the pot. Add the balsamic vinegar, soy sauce, bay leaves, sage, thyme, and a sprinkle of salt and pepper. Place the lid on the Dutch oven and pop it in the oven for 45 minutes (or until tender). Be sure to baste the cauliflower with the broth every 15 minutes or so for extra flavor. I like to take the lid off the dutch oven for the last 10 minutes and left the cauliflower brown a bit.
Pro Tip: If you don’t feel like making mashed potatoes on the side, you can cube some potatoes and throw them in with the carrots and green beans. They’ll cook up tender and flavorful in the broth!
Step 4: Make the Mashed Potatoes (or Not)
While the veggies and cauliflower are roasting, boil your Yukon gold potatoes until they’re fork-tender. Drain and mash them with veggie broth, Earth Balance, soy milk, and a little salt. Want a chunkier texture? Feel free to leave the skins on!
Step 5: Beyond Meatballs (Optional)
For the meatballs, mix Beyond Burger patties or ground “beef” with diced onion, minced garlic, oregano, and olive oil. Roll the mixture into small meatballs, place them in a small baking dish, and bake for 15-20 minutes until browned.
Step 6: Assemble and Serve
Once the cauliflower is golden and tender, remove it from the oven. Serve up a slice of cauliflower with the green beans and carrots (and potatoes if you added them). Ladle the savory broth over the veggies and mashed potatoes. If you made the Beyond Meatballs, add those to the plate and pour the drippings into the broth for extra flavor.
And there you have it—a hearty, comforting meal that’s sure to satisfy. Whether you’re serving up a big slice of cauliflower on top of creamy mashed potatoes or tucking into a bowl of veggies with a side of Beyond Meatballs, this dish is versatile, family-friendly, and full of cozy fall flavors.
Variations and Tips
No time for mashed potatoes? No worries! Adding cubed potatoes to the veggie mix will save you time and give you that same hearty satisfaction.
Meatballs or no meatballs? Totally your call. I’ve made this both ways, and it’s just as good without the added protein. The star of the show is really the whole roasted cauliflower and those delicious, balsamic-infused veggies.
Looking for more flavor? Try adding a splash of white wine to the broth before roasting. It adds a nice depth to the overall dish.
This past weekend, I made Vegan Pumpkin Sauce for Pasta, and it was an unexpected hit with the kids! As soon as the garlic and herbs started sizzling in the pan, they wandered into the kitchen, intrigued by the smell. I was happily surprised by their interest—pumpkin sauce isn’t the first thing I’d expect them to get excited about trying.
This sauce is everything I love about fall cooking: cozy, warm, and full of flavor without being overpowering. It’s a mix of fragrant garlic, rosemary, sage, and thyme, with just a hint of smoky chipotle chili powder to give it a little depth.It’s creamy from the pumpkin puree and a bit of plant-based milk, yet light enough for an easy weeknight dinner. The best part? It’s not just a one-time meal—I made enough to fill two 16-ounce jars (yes, those are peanut butter jars), leaving a little headroom so I can freeze them for up to three months. This means future dinners are already half-prepped!I plan on using this sauce with fettuccine topped with a sprinkle of vegan Parmesan, and served alongside either lemony, garlicky green beans or sautéed kale.
It’s such a cozy and comforting combo, perfect for those cooler weekends when you want something warm but not too heavy. The sauce is flavorful without being too strong, so even picky eaters might enjoy it! Next time, I’m thinking about using this sauce in a vegan lasagna instead of marinara. I’m excited to see how the creamy pumpkin sauce plays with layers of pasta, veggies, and vegan cheese. I think it’ll add a nice seasonal twist to a classic dish.
If you’re looking for a new, comforting recipe that’s easy to prep ahead, this pumpkin sauce is the perfect addition to your fall menu. It’s a time-saver for busy weekends and makes for a really nice dinner, whether you’re dressing up pasta or trying something new like lasagna!Storage Tip: If you plan on freezing the sauce like I did, make sure to leave some headroom in the jars or containers so it has space to expand. When you’re ready to use it, just thaw it in the fridge overnight, and you’ll have a flavorful sauce ready to go. Perfect for making those busy weekends a little easier and more delicious!
Ingredients:
3 cloves garlic, minced
1 tsp fresh rosemary, finely chopped
1 tsp fresh sage, finely chopped
1 tsp fresh thyme, finely chopped
A pinch of ground ginger
A touch of smoky chipotle chili powder (to taste)
Salt, to taste
2 cups vegetable broth (Better Than Bouillon brand recommended)
⅓ cup olive oil
½ cup neutral plant-based milk (organic unsweetened soy recommended)
1 tbsp vegan butter (Earth Balance recommended)
1 can of organic pumpkin puree
Directions:
Sauté the Garlic and Herbs: Heat the olive oil in a large pan over medium heat. Add the minced garlic, rosemary, sage, thyme, and a pinch of ground ginger. Sauté until the garlic is fragrant and the herbs have softened, about 2-3 minutes.
Add the Chipotle and Salt: Stir in a touch of smoky chipotle chili powder and salt to taste. Cook for an additional 30 seconds to let the flavors meld.
Pour in the Broth: Slowly add the vegetable broth and stir, bringing the mixture to a simmer.
Incorporate the Pumpkin: Whisk in the pumpkin puree until the sauce is smooth and well combined. Allow it to cook for 3-4 minutes, stirring occasionally.
Add Plant-Based Milk and Butter: Lower the heat and stir in the plant-based milk and vegan butter. Let the sauce simmer for another 5 minutes, stirring frequently, until it thickens to your desired consistency.
Serve: Toss with your favorite cooked pasta and enjoy!
There’s something magical about the first days of fall—the cooler air, the changing light, and the desire to slow down and savor the season. This year, I decided to officially welcome fall by starting the day early, setting a cozy scene with fresh greenery, candles, and simple yet thoughtful touches around the house. By the evening, the stage was set for a warm, intimate meal shared by candlelight—nothing fancy, just comfort food that feels like home.
The menu? Red beans and rice—a simple, hearty dish that’s easy to make but feels special with a little extra care in the presentation. Here’s how the day unfolded and how you can bring a little seasonal magic to your own table.
Starting the Day: Setting the Fall Scene
I woke up early, eager to set the tone for the day. There’s something about getting a head start in the quiet of the morning that feels grounding, especially when you’re preparing for a change of season. I took some time to make fresh greenery arrangements—eucalyptus, rosemary, and whatever I could gather from the yard and local market. Their simple beauty filled the house with a fresh, woodsy scent, instantly bringing the essence of fall indoors.
Next, I placed candles around the dining area, layering them in different heights. Some were in brass holders, others were simple pillar candles, but all were in soft, warm tones to create an inviting glow. The flicker of candlelight has a way of making everything feel special, even the simplest of meals.
As the sun rose, the space transformed. The light streaming through the windows mingled with the warm candlelight, and the greenery added a fresh, natural feel to the space. By the time evening rolled around, I was ready to share a meal in this little autumn sanctuary I’d created.
The Menu: Red Beans and Rice
Red beans and rice is a classic comfort dish, but that doesn’t mean it can’t look and feel beautiful on the table. For this meal, I decided to take a simple approach with a little attention to presentation to make it feel extra special. My family likes mixing up the mix of beans, and I often use half kidney and black beans. Sometimes I also brown slices of either Beyond or Field Roast vegan sausages, I prefer something spicy, the kids tend to prefer something mild. You can see in the photo that sometimes I toss finely chopped curly kale. It’s an opportunity to get something green into the kids and kale is one of my most favorite foods.
Hot chili oil (optional, for those who like a little heat)
Optional: your favorite vegan sauage
Instructions:
If you’re using dry beans, soak them overnight and cook them until tender. If using canned beans, drain and rinse them.
In a large pot, heat olive oil and sauté the onions, garlic, and bell pepper until softened.
Optional: Brown slices of vegan sausage.
Add the beans, vegan sausage, smoked paprika, cumin, thyme, and bay leaves. Stir in about 2 cups of water or vegetable broth, bring to a simmer, and cook for 20-30 minutes, until the flavors meld. Season with salt and pepper to taste.
While the beans are cooking, prepare the rice according to the package instructions.
Plating the Meal: Elevating the Everyday
To add a touch of elegance to the meal, I decided to serve the rice in a way that feels a little more refined. After cooking the rice, I packed it into small Pyrex dishes, then turned them out onto the plate so they held their shape. This simple trick makes the rice look structured and special without any extra effort.
Once the rice was neatly plated, I spooned the rich, savory red beans alongside it. For those who love a little heat, I drizzled hot chili oil over the top of the rice—just a small splash to bring warmth and spice to the dish. The chili oil adds not only a kick of flavor but also a pop of color, which looks beautiful against the clean white rice.
Setting the Candlelit Table
With the food ready to go, I turned my attention to the table. The fresh greenery from the morning was still crisp and fragrant, making the perfect centerpiece for a fall-inspired meal. I laid a simple linen tablecloth, added a few more candles for warmth, and made sure each place setting had a napkin and a small bowl for the chili oil—letting everyone decide how much heat they wanted with their meal.
As the candles flickered, casting soft shadows across the table, the atmosphere felt relaxed and cozy—the perfect way to welcome the season. The simple meal of red beans and rice, paired with a thoughtfully set table, turned an ordinary evening into something special.
Fall is here, and that means it’s time to warm up the kitchen with cozy, hearty meals! If you’re anything like me, the changing leaves and cooler temperatures bring a craving for all things comforting and nourishing. Whether you’re making a pot of stew, baking pumpkin bread, or roasting root vegetables, having the right ingredients on hand makes all the difference. Here are some of my must-have plant-based items for fall cooking to help you create delicious, seasonal meals with ease.
1. Plant-Based Butters
Let’s be real—plant-based butter is a staple in any kitchen, but during fall, it becomes even more essential for baking, roasting, and sautéing. These are my go-to brands:
Miyoko’s Creamery European Style Cultured Vegan Butter – Made from cashews and coconut oil, this butter has a creamy texture that’s perfect for baking and spreading. It’s rich and slightly tangy, making it a fantastic choice for flaky pie crusts or drizzling over roasted squash. Available at Whole Foods, Sprouts, or online at Thrive Market.
Earth Balance Original Buttery Spread – Earth Balance is my all-purpose butter substitute. It works well for sautéing fall veggies like Brussels sprouts and sweet potatoes, and is a great addition to cornbread or vegan biscuits. You can find it at most grocery stores, including Kroger, Target, and Harris Teeter.
2. Hearty Grains and Legumes
Fall meals often call for hearty grains and legumes that bring comfort and substance. These ingredients are not only filling but packed with nutrients:
Farro– Farro is an ancient grain that’s perfect for salads, soups, or grain bowls. Its nutty flavor pairs beautifully with roasted fall vegetables like butternut squash or carrots. Bob’s Red Mill makes a great farro that’s available at most natural food stores or on Amazon.
Lentils– Whether you’re making a comforting lentil stew or adding them to a plant-based shepherd’s pie, lentils are a fall must-have. Brown and green lentils hold up well in soups and stews, while red lentils break down for creamier dishes. Grab a bag at any local grocery store or order organic ones from Thrive Market.
3. Seasonal Vegetables
What’s fall cooking without seasonal produce? Stock your fridge with these staples for the ultimate autumn meals:
Butternut Squash – Roast it, puree it into a soup, or add it to grain bowls. Butternut squash is a fall classic.
Sweet Potatoes – Bake them whole or dice and roast them. They’re perfect for adding to salads, tacos, or even making sweet potato pie.
Brussels Sprouts – Roast with a drizzle of balsamic glaze or toss them into a warm salad with farro or quinoa.
4. Herbs and Spices
Fall cooking calls for warming herbs and spices to elevate your dishes with cozy, comforting flavors:
Sage and Thyme – These are the ultimate herbs for fall. Sage brings an earthy flavor that’s great in stuffing, and thyme is essential for soups and roasted vegetables. Fresh is always best, but dried versions work well too.
Cinnamon, Nutmeg, and Cloves – These spices are essential for all your fall baking needs. From pumpkin bread to spiced oatmeal, they add that sweet warmth we all crave this time of year.
Pumpkin Pie Spice – Save yourself the trouble of mixing these spices individually by grabbing a jar of pumpkin pie spice. It’s perfect for baked goods, smoothies, and even coffee! Look for McCormick or Trader Joe’s versions.
5. Flavorful Broths
A good broth is the base for so many fall recipes, from soups to stews to risotto. Here are my favorite plant-based broths:
Pacific Foods Organic Vegetable Broth – This broth has a rich, savory flavor that adds depth to any soup or stew. You can find it at most grocery stores, including Whole Foods, Harris Teeter, and Target.
Better Than Bouillon Vegetable Base – This concentrated paste can be mixed with water to create a quick broth or used as a flavor enhancer in sauces and gravies. Available at Walmart, Kroger, or Amazon.
6. Spice Blends
Keep things simple with these all-in-one spice blends that are perfect for fall:
Trader Joe’s Everything But the Leftovers – This spice blend tastes like Thanksgiving in a jar. Sprinkle it on roasted veggies or use it to season your tofu. Available exclusively at Trader Joe’s during the fall season.
Simply Organic Tuscan Herb Seasoning – Perfect for hearty soups, pasta dishes, and roasted vegetables, this blend of basil, oregano, and rosemary brings a taste of the Mediterranean to your fall meals. Available at most health food stores or online at Simply Organic’s website.
7. Nutritional Yeast
This cheesy, nutty flavor bomb is perfect for adding depth to soups, sauces, and even popcorn. I always keep nutritional yeast on hand for my fall cooking. Brands like Anthony’s and Bob’s Red Mill offer great options and can be found at most grocery stores or online at Amazon.
With these plant-based essentials stocked in your pantry, fridge, and spice cabinet, you’ll be ready to whip up cozy, hearty fall meals that will keep you and your family satisfied. From comforting soups to rich baked goods, these staples will help you create delicious plant-based dishes all season long.
Happy fall cooking—and don’t forget to enjoy a kitchen dance party while you’re at it!
As the days start to cool down and the air turns crisp, there’s nothing like a comforting, nourishing food bowl filled with seasonal ingredients. This early fall bowl brings together earthy, hearty flavors and a variety of textures that capture the transition from summer to autumn.
Featuring herby roasted sweet potatoes, sautéed spinach, and mushrooms, protein-packed quinoa, and black beans with a savory twist, this bowl is the perfect balance of comfort and nutrition. The addition of fresh cucumber slices adds a refreshing, cool crunch that brightens up the rich, warm components of the bowl. Here’s how to make this delicious, plant-based dish.
This bowl is a perfect transition meal as the seasons change. The roasted sweet potatoes and hearty mushrooms bring in the grounding, warming flavors we start to crave as the temperature drops. Sautéed spinach and garlic add a boost of nutrients and depth of flavor, while the fresh cucumber slices provide a cool, crisp element that hints at the tail end of summer. The black beans with balsamic and soy sauce add a savory, slightly tangy note, and quinoa provides a protein-packed base to tie it all together.
The best part? You can prep many of the elements in advance—like the roasted sweet potatoes and quinoa—making this bowl a quick and easy weeknight meal that still feels special and seasonal.
Ingredients
For the roasted sweet potatoes:
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 tablespoon olive oil
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
For the sautéed spinach:
2 cups fresh baby spinach
¼ red onion, thinly sliced
3 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
For the black beans:
1 can black beans, drained and rinsed (or 1 ½ cups cooked black beans)
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
¼ cup water
For the mushrooms:
2 portobello mushrooms, cleaned and quartered
1 tablespoon olive oil
1 tablespoon tamari or soy sauce
Salt and pepper to taste
For the quinoa:
1 cup quinoa
2 cups vegetable broth
For the cucumber:
1 small cucumber, thinly sliced
Instructions
1. Roast the Sweet Potatoes
Preheat your oven to 400°F. Toss the sweet potato cubes in olive oil, fresh rosemary, thyme, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through. They should be golden and tender when done. The fresh herbs give them a burst of flavor that screams early fall.
2. Cook the Quinoa
While the sweet potatoes are roasting, rinse the quinoa and combine it with the vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
3. Sauté the Spinach and Onions
Heat olive oil in a pan over medium heat. Add the sliced red onion and garlic and sauté until the onion softens, about 4-5 minutes. Add the spinach and cook until it wilts, about 2-3 minutes more. Season with salt and pepper. This simple, garlicky spinach adds warmth and depth to the bowl.
4. Prepare the Mushrooms
In the same pan (no need to clean it out), add a little more olive oil if needed, and sauté the quartered portobello mushrooms. Add tamari or soy sauce to bring out the umami flavors. Cook for about 5-7 minutes, until the mushrooms are soft and browned.
5. Cook the Black Beans
In a small saucepan, add the drained black beans, water, soy sauce, and balsamic vinegar. Bring to a simmer and cook for about 5 minutes until the beans are heated through and the flavors have melded. The balsamic gives the beans a slightly tangy, rich flavor that pairs perfectly with the sweet potatoes and mushrooms.
6. Assemble the Bowl
Now comes the fun part—assembling your food bowl! Start by spooning a generous portion of quinoa into the bottom of the bowl. Then, add the roasted sweet potatoes, sautéed spinach and onions, portobello mushrooms, black beans, and a handful of sliced cucumbers for a crisp, refreshing contrast.
Tips for Serving:
Drizzle with tahini or your favorite dressing for an extra creamy element. A simple lemon-tahini dressing or a balsamic glaze would work beautifully.
Top with fresh herbs or microgreens to add a burst of freshness.
Sprinkle with sesame seeds or pumpkin seeds for a bit of crunch.
The other night I looked out the window to see my husband pruning two rows of bushy okra plants that aren’t setting fruit or growing in their usual tall habit. My current theory is stink bugs. I hate stink bugs, and I’m eager to blame for most late summer garden issues. He told me pruning okra is called “whipping” and encourages it to fruit – much like pinching flowers off tomato plants. It appears to be working and we finally have our first okra of the season in the fridge.
In the south fried okra reigns supreme, but to be honest I’m not great at frying things and in general I prefer not to eat fried food all that often. Besides, it makes a mess and who wants to deal with that when they are trying to make a quick dinner before the kids melt down?
It’s super easy to make and goes well with any late summer or early fall menu. Serve with a little salt or any of the following goodies: ground oregano and salt, garlic and soy sauce and sesame seeds (my personal favorite), a pile of thinly slice fried onions with garlic and maybe a shot of hot sauce sauce, or a dusting of your favorite spice mix – a Cajun blend is excellent on okra. I think this weekend I will try hot honey roasted okra with garlic kale on top grits. Stay tuned for a picture and recipe notes.
How to make it:
Pre-heat the oven to 450 for get crispy ends – 400 if your children believe anything brown is burned.
For four people I typically use one pound of okra. Avoid pieces that are more than 3 inches long – they will be not be as tender.
Trim the tops off the okra and cut it down the center. Toss it in a mixing bowl with 2-3 tablespoons of olive oil and stir until the okra is evenly coated. Place one layer of okra cut-side down on the sheet pan.
Pop the plan the middle of the oven for 15-18 minutes. Scoot the okra around on the pan with a spatula or shake the pan at least one time while baking.
Summer treats us to bright colors, abundant gardens, and simple pleasures – like coleslaw. For most of my life I believed coleslaw to be the shredded cabbage with a mayo based dressing and slaw to the the familiar diced into fine confetti cabbage with an orange and pink vinegar based dressing. Coleslaw was a side a cookouts and potlucks, whereas slaw was found next to the fried okra on your barbecue plate, on top of your barbecue sandwich and a top a hotdog. I also nearly an adult when I realized barbecue wasn’t the monolith of Lexington-style barbecue – smoked, chopped pork that I believed it to be. Debating the merits of vinegar based against tomato or mustard based barbecue sauce is a conversation we Southerner’s will gladly take up, even vegan ones!
Traditional vinegar based slaw is vegan and deserves to share the spotlight with the more famous picnic style coleslaw. This recipe is Piedmont-style slaw I so fondly remember, especially from Stamey’s Barbecue in Greensboro, NC. Stamey’s published the recipe many years ago, and it’s enough to share with your neighbors. A reduced everything by half for a family cookout – reduction is noted in parenthesis.
Ingredients
6 (3) medium heads cabbage (about 12 1/2 pounds), finely chopped/diced — truly think of confetti!
2 3/4 ( 1 1/3) cup granulated sugar
3 1/2 (1 3/4) tablespoon salt
4 (2)teaspoons ground black pepper
1/2 (1/4)teaspoon ground red pepper
1 quart (2 cups) ketchup, such as Heinz
1 cup (1/2 cup) apple cider vinegar
Directions
Mix together the cabbage, sugar, salt, black pepper and red pepper.
Add the ketchup and vinegar and mix well.
Refrigerate at least 1 hour before serving.
If you’re not feeling spicy, the shredded mayo can be ready to go in no time. Always short on time, I reach for the organic slaw mix at the grocery store with purple and green cabbage and carrots.
Super easy and kid approved!
Ingredients
1, 14 ounce package of organic coleslaw mix (purple and green cabbage)
1/2 cup vegan mayonnaise (I prefer to start with 1/4 of a cup, and see how I feel about it before going all in with the entire half cup)
1 tablespoons sugar (you can go to 2 tablespoons if you prefer!)
1 tablespoons lemon juice
1/2 tablespoon white vinegar
1/4 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
Directions
Thoroughly mix cabbage and carrot mix with all ingredients
Chill for at least two hours (and up to overnight) before serving
Mostly Vegan Mama 