Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving!
Our family-style cheesy broccoli baked potatoes are a winning solution for families divided by dietary differences. Starting with naturally gluten-free russet potatoes baked to perfection, each person can top their potato based on what they like! The easy cheesy sauce is vegan, and carnivorous eaters can add crispy bacon. For a full meal, serve with your favorite pre-made soup (we love Amy’s Organic Chunky Vegetable!).
Prep time: 20 min.
Cook time: 1 h
- 4 large russet potatoes
- 8 oz. Miyokos Roadhouse Cheese Spread (we used Cheers to Cheddah)
- 2 medium-sized heads broccoli
- Fresh chives
- 2 tbsp. vegan butter (melted) or high-heat oil
- Salt and pepper
- Bacon (optional)
Preheat oven to 450°F. Wash russets and prick all over with a fork. Set either directly on the oven’s top rack with a sheet pan underneath (to catch drippings) or on a wire cooling rack inside a rimmed baking dish. Bake for 1 hour, then remove from oven and brush with vegan butter. Season with salt and pepper. Return to oven for another 10 minutes.
Meanwhile, prepare toppings. Snip scallions and set aside. Cut broccoli into florets and steam for 10-12 minutes in a steamer basket inside a pot.
Cook bacon (if using). It’s easy to do in the oven! Place bacon in a single layer in a foil-lined baking dish. Bake until desired crispiness (around 15 minutes).
To make vegan cheese sauce, mix 8 oz. of Miyokos with 2 tbsp. water in a small saucepan. Heat over low heat, stirring, for 5 minutes. It should be smooth and creamy.
Assemble loaded baked potatoes! Carefully cut a slit in each potato. Add a generous pat of vegan butter and then layer with broccoli, vegan cheese sauce, and chives. Crispy bacon optional.
Reishi Mushroom Fudge Prep time: 30 min. Serves: 4-6Ingredients 1/4 cup dehydrated reishi (powdered in coffee grinder) 1/4 cup cocoa powder 2 tbsp. coconut shreds 2 tbsp. coconut oil 2 tbsp. cacao butter 4 tbsp. honey 1 tsp. vanilla 1 pinch sea salt optional garnish:...
A seasonal twist on the standard ‘za. We’ve topped a pre-made gluten-free cauliflower crust with creamy pumpkin sauce, spicy baby arugula, and nutty Ewephoria sheep’s milk gouda.
Our vegan black bean burrito bowl with kale and quinoa is perfect for an easy weeknight dinner or for make-ahead weekday lunches. It’s vegan and gluten-free and can easily be tailored for individual tastes!