The 50 Best Lactose-Free Recipes. Tasty, Fresh, and Easy to Make!

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Will definitely be making again. I served mine with buck wheat whuch added a nutty texture….. Quick, easy and very tasty! I had it with rice noodles and added some spinach for a bit of extra goodness. Thanks for the healthy inspiration James. Love this Catherine! This recipe is lush. A lovely meaty texture with the chestnut mushrooms. We had it with rice.


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Thank you James. This is so delicious! I made it using portobello mushrooms, yum! We enjoyed it with brown rice. I so appreciate these recipes, thank you! I made this in my instant pot exactly as written but threw in some linguine with it for a one pot wonder. The starch from the linguine thickened the sauce perfectly.

Absolutely delicious — outstanding vegan comfort food! Great to hear it worked out in the Instant Pot Jojo and so pleased you enjoyed the taste. Hi James loved the dish for its easy prep and hands off. Was sceptical about so many mushrooms cooking down but it was perfect! I added some Braggs seasoning as I found the coconut milk a bit coconutty and sweet for me. Do you think A good quality soy milk could replace the coconut milk? Yummy and easy … Oh and I added baby spinach as another reader suggested and wow.

Plant based whole food diet… Powers On!! Hey Petra, so pleased you enjoyed it! I would do a mixture of soya cream and milk if you wish to swap it out for coconut milk. Loved the recipe and had incredible flavour. I did use smoked paprika and added 2T.

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Your email address will not be published. Recipe Rating. September 18, 32 Comments.

Autumn is just days away….. The mushrooms in this stroganoff give such a meaty texture. I love to serve it with brown rice or brown rice pasta with a sprinkle of freshly chopped parsley to serve The perfect dish for when you have had a busy day at work and NEED something that is comforting!

One Pot Vegan Mushroom Stroganoff.

Nutrition Info

Prep Time: 5 minutes. Cook Time: 25 minutes. Think hazelnut coffee, but with cashews instead. Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh. Photo by Chelsie Craig, food styling by Kat Boytsova. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

Dairy-free double cream that's ideal for whipping | Just as tasty | Life and style | The Guardian

Rich, creamy, AND vegan—meet your new all-purpose condiment. Photo by Heidi's Bridge, styling by Molly Baz. Great produce doesn't need much to make it sing—try this vegan stew with hearty bread. The cookie-like crust is made with coconut oil, rather than butter. We swear! A Healthyish take on classic creamed spinach.

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Skip the whipped cream, or else use coconut cream. There are no eggs in this rich pudding! Vegan, yes. Toasting the cumin seeds makes this sauce incredibly fragrant. We won't judge if you make a dinner out of this. Let Brussels break free from bacon's grasp. These fast-cooking legumes are high in protein and fiber. Use just one type of bean to ensure even cooking. Toasting the seeds and nuts in oil forms the base of a complex vinaigrette. These crackers are gluten-free, Paleo, vegan This jewel-toned salsa recipe can be used on more than just crackers.

Adding water is key to a smooth and spoonable consistency. The mushroom broth makes simple cooked grains taste hearty and filling. Nope, slaw does not have to include a heavy, mayo-based dressing.

The secret to this soup is roasting, not boiling the squash.