The Collegiate Vegan

• 2 bunches of broccoli, rinsed and torn apart
• 2 medium yukon potatoes, cubed
• 1/2 yellow onion,diced
• 4C vegetable broth
• 3T nutritional yeast (optional)

1) Steam broccoli and potatoes, set aside.
2) Saute onions in a thin layer of broth until translucent.
3) Blend everything in batches, using the rest of the broth, and heat in a pot and mix it all back together.
4) Alternatively, use an immersion blender with all ingredients in the pot.

It’s been in the negatives with wind chill all week, so nothing sounds better than hot, creamy soup.

Mashed potatoes are easy and delicious, and obviously a thanksgiving staple.

• 4 large gold yukon potatoes
• almond milk
• earth balance
• curly parsley 

Chop your potatoes into chunks (peel if you like, but it’s a lot faster and healthier if you don’t) and boil in a pot with a little salt them until they’re mashable. You can test this by taking one out of the pot and mashing it with a fork to check the tenderness. Drain and return to the pot, adding a small amount of almond milk and earth balance at a time. Keeping mashing and adding almond milk and earth balance until ideal creaminess is achieved! Top with fresh parsley. It’s impossible to mess up, I promise. 

This is my favorite recipe from Oh She Glows! I made it for a potluck dinner and it was devoured by omnivores and herbivores alike.

• 2C flour
• 3/4C sugar
• 2-3 ripe bananas
• 1/2C mini chocolate chips
• 1T baking powder
• 3/4C almond milk
• 1t salt
• 1t vanilla extract

1) Mix together flour, baking powder and salt in one bowl.
2) Mash bananas and mix with almond milk and vanilla.
3) Mix wet and dry ingredients, then fold in chocolate chips.
4) Bake at 400 for 25 minutes and enjoy! 

• 1/2 onion, chopped
• 1/2 red pepper chopped
• 2 cloves garlic, mashed
• 1C pumpkin puree
• 1 vegetable bouillon cube
• 1t ground nutmeg
• 1/2C water 
• 3-5 sage leaves (optional)
• 2 servings pasta

1) Saute onion and pepper until onion appears translucent. Add garlic and saute 2-3 minutes more.
2) Add pumpkin puree to a pot, then add pepper/onion mixture, water, bouillon cube, spices and sage. Heat through.
3) Blend until smooth, then combine with two servings of pasta. Enjoy! 

This is the easiest chili I’ve made, and the pumpkin adds a nice sweetness!

• 1 onion, diced
• 3 garlic cloves
• 1C vegetable broth
• 1 15oz can pumpkin puree
• 1 28oz can diced tomatoes
• 2 15oz cans black beans
• 1T chili powder
• 1 1/2t paprika
• 1 1/2t dried oregano
• 1/4t cayenne

1) Saute the onions in a layer of water for 3 minutes, until translucent. Add the garlic, saute two more minutes.
2) Add spices and stir to coat, add veggie broth and simmer 2 minutes.
3) Add everything else, bring to a boil, then simmer for 45 minutes. Enjoy!