Vegan Guacamole

Most people overwork guacamole—keep it simple, fresh and wonderful. Plan on half of an avocado per person with one whole one for the bowl. It really depends on how hungry your crowd is. Adjust ingredients according to the number you are serving.   6 avocados ¼-½ cup red onion, finely diced 1 large or 2 medium […]

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Vegan Pico de Gallo

You can use this as a dip or to top anything when you want to add a little heat. Especially great when the tomatoes are in season. 3 large fresh tomatoes, diced 1 small onion, finely diced 1-2 jalapeños or Serrano peppers, finely diced ¼-½ cup parsley or cilantro, chopped 3-4 tablespoons of fresh lime […]

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Vegan Tamari Sauce

This sweet, spicy sauce is great for dipping raw or grilled vegetables, over rice or for stir-frys.   ½ cup tamari or soy sauce  2 tablespoons rice vinegar  2 tablespoons agave nectar  1 clove garlic, finely minced tablespoons shallots, finely minced ½ teaspoon ginger, minced (optional)      Red pepper flakes, to taste     Mix all ingredients […]

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Vegan Sesame Sauce

This is really good on any grain or rice. 3 ounces silken tofu ¼ cup tahini 2 cloves garlic, chopped or 3 cloves roasted garlic 3 tablespoons lemon juice 1 teaspoon roasted sesame oil ½ teaspoon cayenne pepper, for spice ½ teaspoon salt  Freshly ground pepper 1 teaspoon fresh parsley, chopped     Place all ingredients […]

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Vegan Veggie Sausage & Cream Gravy

The secret to this gravy recipe is to use ample ground pepper. 1 tablespoon canola oil  6 vegan sausage patties, crumbled, if frozen let thaw 2 tablespoons vegan butter 3 tablespoons all-purpose flour ½ teaspoon salt ¼ teaspoon pepper to taste 2-3 cups unsweetened almond milk ¼ cup cashew cream In medium skillet, heat oil […]

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Vegan Verde Sauce

 This tangy green sauce is addictive. Add it to enchiladas, tacos, burritos and potatoes or use it as a dipping sauce for tortillas.   12 tomatillos, husked, washed, cut in half 1 small onion, slices 1 clove garlic, whole, unpeeled 2 jalapeño or Serrano chiles ½ cup fresh parsley or cilantro, chopped ½ teaspoon salt, to […]

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Vegan Nutty Miso Dressing

There are many different recipes for this nut sauce. This is a good, basic recipe I got from an old friend years ago. Just by changing the choice of nut creates a totally different dressing. Use it as a sauce or dressing for salads and steamed vegetables or as a simple dip.  1 cup walnuts, […]

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Vegan Black Bean Layer Dip

Who doesn’t love this? You just need a big basket of tortilla chips.   1 tablespoon Taco Seasoning 2 cups vegan sour cream 3 tablespoons lime juice 2 cups refried black beans ½ cup fresh salsa or jarred 1 (4 oz) can chopped green chiles, mild or hot ½ teaspoon salt 3 avocadoes, peeled, pitted, and […]

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Vegan Chili Peanut Dip

1 cup of natural peanut butter  1 tablespoon of soy sauce 4 tablespoons of lime juice   ¼ cup of hot water  1-2 jalapeños, finely diced 5 green onions, white parts thinly sliced, chopped Salt, to taste First, mix peanut butter with soy sauce and lime juice, thinning with hot water a little at a time […]

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Vegan Black Bean Dip

1 teaspoon canola oil      ¼ cup onion, finely diced         1-2 jalapeños, seeded, finely diced         ½ teaspoon ground cumin Sprinkle of cayenne      2 cups black beans, canned or homemade (page 238), drained        ¼ cup water or saved bean broth            Juice of one lime      […]

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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.