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 It is a hearty soup packed with green beans, kidney beans, navy beans, zucchini, carrots, celery, and tomatoes. I also sprinkled a little bit of vegan parm cheese shreds on top upon serving.
I love this soup for a blustery fall evening or a family potluck. Everyone will enjoy this soup.
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 I am all about curling up on the sofa in my lounge pants, in a thick robe, with a good book, and a bowl of macaroni and cheese. Does it get any better than that?
I have made vegan macaroni and cheese almost every way possible. I think I have tried at least two dozen recipes. It is not because I haven't found the perfect recipe yet, it is because I am having too much fun trying all of the different ways. Even the recipe I created today was a new way of making the cheese sauce.  Chickpea salad is one of the easiest meals that I make and it is packed with protein. I didn't eat much seafood before transitioning to a vegan lifestyle, except for the occasional tuna salad sandwich.
My mom always made the best tuna salad, but I found it was pretty simple to make it vegan just by switching the tuna for chickpeas and the mayo to vegan mayo. If I am in a rush, I will use canned chickpeas, but prefer to make them on my own because I can control how long they cook and their texture.  I’m from Texas, which equals BBQ! It is funny because I didn’t start liking BBQ until I was 19 or 20. Now, it is one of my favorite foods, and I find every way possible to make it vegan-friendly. This is a BBQ Soy Curl Sub using Butler Foods soy curls. They make the soy curls by using non-GMO whole soybeans, in which they cook, texturize, and dehydrate them. The only thing you have to do is rehydrate, season, and cook. I have pan fried, stir fried, air fried, baked, and slow cooked them.
 This recipe, inspired by Sudra, a local vegan Indian restaurant, and a recipe I found online, is usually on the spicy side, but I make a mild version of it. I also cooked this in an Instant Pot, an electric pressure cooker. I purchased the InstantPot almost two years ago, and I have used it almost every single day since then. You don't need a pressure cooker for this recipe, but it makes it very easy and quick!*
 Before my vegan days, my brother and I would make these every Thanksgiving and Christmas. I still try to make these once a year using the Betty Crocker recipe (the recipe we used when I was a kid) that I veganized.
Ingredients 2 1/2 cups Original Bisquick™ mix 1 package (14 oz) Lightlife Gimme Lean® Sausage 1 10oz block Follow Your Heart Vegan Gourmet Cheddar, shredded (or your favorite vegan cheese) 1/2 teaspoon dried rosemary 1 1/2 teaspoons chopped fresh parsley 1-2 tbsp Vegan Magic Bacon Grease, melted Up to 1/2 cup unsweetened, original flavor nondairy milk (I used soy milk) |
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