Vegan Spinach, Beans & Bowtie Pasta

1 cup fresh baby spinach 1 can white beans, drain and rinse ¼ cup sun-dried tomatoes, diced 1 bunch green onions, chopped 1-2 cloves garlic, minced 1 teaspoon lemon zest 2 tablespoons lemon juice  1 tablespoon olive oil 2 teaspoons fresh thyme, finely minced ½ teaspoon red pepper flakes, for bite ½ teaspoon salt ½ […]

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Vegan Spinach Linguine with Zucchini, Peas & Carrots

Colorful pasta loaded with savory flavors and a variety of colorful vegetables.   14 ounces spinach linguine or spaghetti  2 medium zucchini, cut into sticks 2 medium carrots, peeled, cut into sticks 1 tablespoon olive oil or ¼ cup vegetable broth 3 shallots, diced 2 garlic cloves, finely minced ½ cup white wine (optional) 2 cups […]

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Vegan Kid-Friendly Spanish Spaghetti

 A simple yet satisfying meal at any time of year.    2 tablespoons canola oil  2 cloves garlic, minced 1 medium white onion, diced 1 package vermicelli, angel hair or capellini pasta 1 can tomato sauce (8 oz)  1 teaspoon ground cumin ½ teaspoon paprika ½ teaspoon salt  Dash pepper 1 cup vegetable broth  2 cups […]

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Vegan Spaghetti with Chile Pesto

This dish can be spicy if using the right chili peppers. One or two fresh jalapeños or Serrano peppers can be substituted for the dried red chili. For less heat in the pesto, simply remove the seeds from the fresh peppers before they are finely diced and added to the pesto.   14 ounces spaghetti Chile […]

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Vegan Whole-Wheat Penne Pasta with Miso & Sun-Dried Tomato Pesto

A robust, tomato flavored pesto that holds up well with all whole-wheat pastas. The miso in the pesto adds a salty, cheese-like flavor.   16 ounces of whole-wheat penne ½ cup of pine nuts, toasted 2 tablespoons of fresh parsley or fresh basil, thinly cut into ribbons Bring large pot of salted water to a boil. […]

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Vegan Olive Pesto with a Kick

This pesto goes well with whole-wheat or regular fusilli served with a Romaine Salad with Pine Nuts and Garlic Vinaigrette Dressing (page 34) and a warm slice of fresh rustic bread. It also makes a great base sauce when making a Vegetable pizza (page 218). 1 jalapeño or Serrano pepper, stemmed, seeded ½ cup good […]

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Vegan Tomatoes, Olives & Capers with Pasta

This is a rich, salty flavored dish that is tasty and easy to assemble. 2 tablespoons olive oil 3 garlic cloves, 2 sliced, 1 minced 6 Roma tomatoes, peeled, seeded and chopped, or 2 pints cherry tomatoes, halved, or 1 (15 oz) can diced tomatoes ½ cup Kalamata olives, pitted, coarsely chopped or Nicoise or […]

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Vegan Quick Canned Tomato Sauce

1 tablespoon olive oil or ¼ cup vegetable broth ½ cup onion, finely diced 1 clove garlic, minced 1 (15 oz) can diced tomatoes  Pinch dried oregano 1 tablespoon tomato paste  Salt and pepper, to taste     Heat oil or broth in small skillet over medium- high heat and add onion with garlic. Cook until […]

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Vegan Fresh Tomato Sauce

Roma tomatoes are less sweet with full tomato flavor and work well for sauces. 1 tablespoon olive oil or ¼ cup vegetable broth  2 shallots, finely diced 2 cloves garlic, minced 12-14 fresh Roma tomatoes, quartered 2 tablespoons fresh basil, chopped or ½-1 teaspoon dried basil 1 jalapeño pepper, diced (optional) 2 tablespoons tomato paste […]

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Rus & Niki’s Fresh Vegan Pasta Sauce

So simple, so fresh and so flavorful!   Pasta of choice2 tablespoons olive oil or ¼ cup vegetable broth or ¼ cup wine 12-14 fresh Roma tomatoes 2 bunches Italian chard, spinach, or kale, washed and chopped 5-6 mushrooms, sliced 1-2 zucchini, chopped 3-4 large shallots 4 garlic cloves, minced ½-1 jalapeño pepper, seeded, finely chopped […]

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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, 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.