Recipes

Vegan Corn Cakes

These may disappear before you can get them to the table. Makes a great little appetizer, a side for any vegetable or to top a salad. I like to serve them with black beans, guacamole and a hot salsa.   ½ cup cornmeal     ½ cup all-purpose flour     ½ teaspoon salt     […]

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Mom’s Vegan Creamed Corn

My Mom was famous for this recipe in our family. She would buy a bushel basket of sweet, white corn from a local farmer and spend all day putting it up in 2-cup bags to freeze. What a job! One skillet is work enough. Mom never used milk, only water, because she felt it took […]

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Vegan Mixed Cream Corn

This is marvelous when made with corn cut off the cob, but only a little of the corn flavor is lost when this dish is made with frozen.   6-8 ears white or yellow fresh corn, or 3 cups frozen     1 tablespoon canola oil      1 cup onion, diced     ½ cup red bell […]

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Vegan Roasted Corn on the Cob

 This can be cooked in the oven or on a grill.       8 ears corn, with husks and silks remove     ¼ cup vegan butter (optional)     2 teaspoons chives, chopped     2 tablespoons parsley, chopped     Salt       Pepper  Preheat oven to 400°F (205°C).  Melt vegan butter and mix with chives and […]

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Vegan Succotash

 You really want to use fresh corn on the cob with this dish to get the corn milk. Frozen just doesn’t do the trick.   2 cups frozen baby lima beans  6 ears corn ½ cup onion, finely diced  2 tablespoons vegan butter or canola oil ½ teaspoon salt  Freshly ground pepper, to taste  Paprika Cook […]

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Vegan Baked Stuffed Potatoes

Remember stuffed baked potatoes. They are a great way to use leftovers for toppings. Use steamed or sautéed vegetable mix, beans, collard greens, spinach, salsa (fresh or bottled), salad, sauces or just a mix of fresh herbs. Skip the butter or oil and save the calories. The choices are endless and so easy!   Russet potatoes, […]

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Rusty’s Vegan Mashed Potatoes

My husband makes the best-mashed potatoes ever! Mashed potatoes are a comfort food that brings back memories of holiday meals, Sunday lunches, and dinners with the family. Try them with Mushroom Gravy (page 253), Caramelized Onion Gravy (page 251), or add horseradish, sold in jars, for zesty mashed potatoes.   10-12 Yukon Gold or Russet potatoes, […]

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Vegan Smashed Potatoes

These are inviting for appetizers or dinner. Nice and crispy and best eaten with fingers. Serve with Pico de Gallo or any flavor of pesto.   12-16 red potatoes, small or medium     2 tablespoons olive oil     1 tablespoon fresh chives, chopped     Sea salt, to taste     Freshly ground pepper […]

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Vegan Mushrooms & English Peas Over Mashed Potatoes

This is wonderful served with a salad or it also makes a great side dish. Use Yukon Gold potatoes in this dish. Yukons exhibit a buttery, flaky texture, and they do not require peeling.   4-5 Yukon Gold potatoes  2 cups vegetable broth 1 tablespoon oil or ¼ cup vegetable broth  1½ cups onions, chopped 1 […]

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Vegan Oven Fries

These crisps, golden potatoes are simple to prepare and work for an appetizer or a side.  2 medium baking potatoes, unpeeled and scrubbed 2 teaspoons canola oil  Sea salt (optional)    Preheat oven to 425°F (220°C).  Cut potatoes into ¼” thick rounds or sticks. Place in a bowl and mix potatoes with oil and salt until […]

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AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

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Delicious food!
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Full of easy and deliciously
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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.