Recipes

Easy Vegan BBQ Beans

These beans are great for backyard gatherings. It just takes a couple of minutes to throw together and can be cooking while you are preparing other dishes. Make beans as spicy as you like but keep the little kids in mind.   2 cans vegetarian baked beans, depending on size crowd         1 (15 […]

Read More
Vegan Butter or Large Lima Beans

The thick sauce that butter beans make after they are cooked is scrumptious. My mom made the best ever! Here is my take on hers:   4-5 cups dry butter or large lima beans, rinsed and sorted  1 medium onion, diced  1 teaspoon salt    Freshly ground pepper, to taste    2-3 tablespoons of fresh parsley, […]

Read More
Deb’s Vegan Pinto Beans

Everyone loves this recipe. The best part is that no oil is added or needed.   4½ cups of dried pinto beans  1 large onion, finely chopped 1 teaspoon of Deb’s Seasoning (page 269)  1 teaspoon of grill seasoning  Tabasco® pepper sauce, to taste  1 teaspoon salt Freshly ground black pepper, as desired Rinse beans well […]

Read More
Vegan Red or Kidney Beans

When I cook beans I always make a large pot so I can freeze extras in small containers. A dinner of rice and kidney beans is delicious and easy.   4½ cups of dry small red or kidney beans, washed and well sorted      1 medium onion, diced         1 teaspoon grill seasoning […]

Read More
Vegan Red Beans & Broccoli

Easy to make and even better the following day! Red beans and broccoli makes a main dish or side dish. 2 cups broccoli florets 1 tablespoon oil or ¼ cup vegetable broth 1 small red onion, thinly sliced ½ red bell pepper, seeded and thinly sliced 1½ cloves garlic, minced (15 oz) can kidney beans, […]

Read More
Vegan White Beans

4-5 cups dry white beans, washed and sorted Navy or Cannelloni 1 medium onion, diced 1 bay leaf ½-1 teaspoon thyme  1 teaspoon salt  Freshly ground pepper In large pot, parboil beans for 10 minutes, drain, rinse, and add fresh water. Turn heat to medium-high and bring to boil for 15 minutes. Add onion and […]

Read More
Vegan Red Beans & Rice

½ cup vegetable broth or water  2 cups brown rice 1½ cups red onion, chopped 3 garlic cloves, minced ½ cup celery, chopped ½ cup green bell pepper, diced 1 cup carrots, peeled and finely diced 1 jalapeño pepper, seeded and minced 1 tablespoon cumin 1½ teaspoons coriander  2 teaspoons chili powder 1 teaspoon smoked […]

Read More
Vegan Black-Eyed Peas

Spice this recipe up with pepper sauce or a couple of chopped hot peppers. 2 cups black-eyed peas, fresh      1 quart water      1 onion, diced         1 small green pepper, diced         1 celery rib, finely diced         ½ teaspoon red pepper flakes      […]

Read More
Vegan Crowder or Cream Peas

We always grow peas in our garden, so I cook them often during the peak season.   Fresh peas, washed     ½ onion, chopped         1 jalapeño pepper, seeded, finely diced         ½-1 teaspoon salt, to taste              Freshly ground pepper              Pepper sauce (optional)     Cover peas with fresh water. Add […]

Read More
Vegan Caramelized Onion Gravy

 If you like sweet caramelized onions, you will love this on everything!    1 tablespoon of vegan butter or ¼ cup of vegetable broth      1 onion, sliced         1½ cup of red wine      ¼ teaspoon salt      Freshly ground pepper, to taste In a medium skillet, heat vegan butter […]

Read More
1 21 22 23 24 25 33

Categories

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

Tags

TomatoStirfry

Buy the Book!

Buy Now!

Testimonials

Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

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, Southern-style 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.