VegMichigan Highlights

Welcome to VegMichigan

A nonprofit organization promoting awareness of the health, environmental and ethical benefits of a plant-based diet.




wholefoodsmed_cabof Southfield








 Well-fed world logo


 Rustic MarketAndersen




Recipe Logo


· 4 medium baking potatoes
· 1/4 cup vegan butter spread
Cashew Cheezey Sauce:
· 1/4 cup cashews
· 2 cups water
· 1 4-ounce jar diced pimientos, undrained
· 2 1/2 tsps. kosher salt
· 1 tsp. onion powder
· 1/2 tsp. garlic powder
· 3 Tabs. cornstarch
· 1/2 tsp. black pepper
Peel and thinly slice potatoes. Place potato slices in an oiled casserole dish. Dot with the vegan butter.
Place all ingredients for the Cashew Cheesey Sauce into a blender and process until smooth. Pour over the potato slices. Cover and bake 1 hour at 400 degrees.


Recipe Logo


· 6 cups baby spinach
· 1 cup sliced organic strawberries
· 1 cup diced fresh nectarine
· 3 Tab. toasted sunflower seeds
· 3 Tab. canola oil
· 1 Tab. balsamic vinegar
· 1 Tab. fresh lemon juice
· 1 tsp. sugar
· 1 tsp. dry mustard
In a large bowl, combine spinach, strawberries, nectarine and sunflower seeds.
Whisk together the dressing ingredients. Just before serving, toss to coat salad evenly.


Recipe Logo
· 1 1/2 cups turbinado sugar
· 1/2 cup vegan butter spread
· 1 Tab. baking powder
· 3/4 tsp. salt
· 2 cups vanilla almond milk
· 1 Tab. vanilla extract
· 1 tsp. almond extract
· 3 cups whole wheat pastry flour
Place the sugar and vegan butter into a mixing bowl; cream together using a hand-held mixer until light and fluffy.
Add the baking powder, salt, almond milk, vanilla and almond extracts.  Beat again until all ingredients are mixed well.
Stir in the flour by hand until just combined.  Pour into an oiled 9″ x 13″ baking dish.
Bake at 350 degrees for 30 minutes.  If making cupcakes – bake for 20-25 minutes or until the center springs back when lightly touched.


Recipe Logo


· 1 tsp. olive oil
· 1 ½ cups diced red onion
· 1 ½ cups diced red bell pepper
· 1 ½ cups diced green bell pepper
· 1 (16-ounce) bag frozen organic corn (or 2 cups fresh)
· ½ cup chopped green olives
· ½ cup chopped fresh parsley
· 3/4 cup Vegenaise
· 1 ½ tsp. curry powder
· 1 tsp. dried oregano
· ½ tsp. turmeric
· ½ tsp. salt
· ½ tsp. black pepper
Prepare dressing by placing ingredients into a small bowl and stirring vigorously until smooth.
Heat the olive oil in a skillet.  Sauté the onion and peppers until they are tender crisp.
Pour into a mixing bowl along with the rest of ingredients and dressing.  Stir together until all is well coated and combined well.
Best if chilled and served the following day.


Recipe Logo


· 1 Tab. olive oil
· 1 medium onion, chopped
· 1/2 green bell pepper, chopped
· 3 cloves garlic, minced
· 2 Tabs. flour
· 1 tsp. salt
· 2 cups unsweetened soy or almond milk
· 1 tsp. chili powder
· 1 tsp. cumin
· 2 (14.7-ounces each) cans vegetarian chili, medium spice
· 1 ½ cups shredded vegan cheddar cheez
· 1/2 cup Panko bread crumbs (optional)
Spread cooked macaroni into the bottom of a 9″ x 13″ baking dish and set aside.
In a large skillet, sauté onion and green pepper in the olive oil until onion is translucent.  Add garlic, flour and salt; continue to stir and cook another 30 seconds. 
Add in the plant milk, chili powder, and cumin; stir and cook until mixture begins to thicken.  Add the two cans of vegetarian chili and shredded vegan cheez.  Pour over the macaroni in the baking dish; stir to combine well.
Sprinkle panko bread crumbs evenly over the top, if you are using them.  Bake uncovered at 375 degrees for 35 minutes.


Recipe Logo


· 1 Tab. olive or organic canola oil
· ½ cup grated carrot
· ½ cup chopped onion
· ½ cup chopped green bell pepper
· 14-ounce block firm tofu, drained, crumbled
· ¼ tsp. garlic powder
· 1/4 tsp. dried basil
· 1 Tab. nutritional yeast flakes
· ½ tsp. turmeric
· pinch of Seasoning Salt
· Sea salt & pepper to taste
1. Heat oil in a skillet over medium high heat.  Add carrot, onion, and green pepper. Sauté for 2 minutes.
2. Add tofu, garlic powder, yeast flakes, and turmeric. Mix well, and continue to cook, stirring constantly for 5 minutes.  Add salt and pepper as desired.
Optional:  Add 1/2 cup chopped mushrooms

Happy Herbivore Cookbook Review and Giveaway

Light and Lean_Tour blogger badge

by Renee Ratliff

The Light & Lean cookbook is a wonderful addition to the Happy Herbivore family of cookbooks. In this book Lindsay opens up about her Journey to health and relates it to recipes and workout plants. The book contains over 150 plant-based recipes that take 30 minutes or less to prepare, using simple ingredients, and will help you achieve your weight-loss goals.

We had the chance to ask Lindsay a few questions to get to know her a little better.

VM: How/when did you start following a plant-based diet?

HH: December 2006

VM: What does a plant-based lifestyle mean to you?

HH:  I eat a whole foods, low fat, no oil, plant-based diet.

VM: What inspired you to write this book?

HH: The cookbook was inspired by my meal plans ( While the recipes in Light & Lean are different than the recipes my clients get each week with the meal plans, my approach to cooking (feeling full on fewer calories; making it ultra healthy but still delicious) was my focus with this cookbook. I was also a personal trainer some years ago, and it was nice to be able to bring that experience into this book. It felt like a good fit for the theme.

VM: What would you recommend for someone who is starting to explore a plant-based lifestyle?

HH: Take it a meal at a time. Make the next thing you put in your mouth a plant food Remember, progress not perfection.

Lindsay’s passion and enthusiasm shines though each page of the book. We have spent the last few weeks reading the book and trying out recipes. The book instantly captures your attention with beautiful photos and colorful font. It is easy to navigate with a shopping list, calorie count and chef’s notes. The book is broken up into sections including, breakfast, muffins and breads, sandwiches, tacos and more, hearty burgers, bowls and wraps, soups, stews and savory pies, salads and dressings, pasta, stir-fries and noodles, satisfying sides, sips, snacks and appetizers, desserts, drinks, and do-it-yourself. Each recipe that we have tried from the cookbook has turned out wonderfully. Here is what we have tried so far.





Pumpkin Muffin







Pumpkin Pancakes







Whole-Wheat Drop Biscuits







Thai Tacos







Tofu Jerky



As a special treat we get to share one of the mouthwatering recipes from the new Happy Herbivore Light & Lean cookbook.

Thai Crunch

thai-crunch-salad-7323_CMYKSingle serving
Gluten-free, Quick, Budget, Single Serving

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.



4 c napa cabbage, red cabbage, or lettuce (or a combination)
1 carrot, julienned
2 green onions, sliced
¼ – ½ c edamame
½ cucumber, sliced or diced
Thai Peanut Dressing
crushed peanuts (optional garnish)
cilantro (optional)
lime wedges (garnish)

Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)

Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.

Thai Peanut Dressing

Makes ¼ cup
Gluten-free, Quick, Budget, Pantry

Creamy, delicious—here’s a lower fat and lower calorie DIY peanut sauce. 

1 tbsp smooth peanut butter
1 tbsp warm water
1 tbsp sweet red chili sauce
juice of 1 lime wedge
2 tsp low-sodium soy sauce or gluten-free tamari
1 ¼ tsp rice vinegar
garlic powder
ground ginger
1–2 drops Asian hot sauce (e.g., Sriracha)
1 tbsp nondairy milk

In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for 10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.

 Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy


We are so excited that Linday’s publisher from BenBella Books was gracious enough to offer to host a giveaway through our website. One of you will be the new owner of Happy Herbivore: Light and Lean!

The rules are simple: You must be 18 years or older to participate, and you must live in the U.S. or Canada.

How to enter:  Enter a comment and tell us your favorite vegan dish. Please include your name and an email address so we can contact you if you win. The drawing will take place on January 2.


Recipe Logo


(Yes the ingredients might sound odd for brownie fudge, but the finished dessert is surprisingly delicious!)

  • 1 14-ounce can black beans, rinsed, drained
  • 1/3 cup maple syrup
  • 1/4 cup virgin coconut oil, melted
  • 2 tsp. pure vanilla extract
  • 1/4 cup turbinado sugar
  • 1 Tabs. ground flaxseed mixed with 2 Tabs. water
  • 1/4 cup uncooked quinoa  (ground into flour with a coffee grinder or blender)
  • 1/4 tsp. salt
  • 3 Tab. raw cacao powder
  • 1/2 cup vegan chocolate chips

1. Place black beans, maple syrup, coconut oil and vanilla in a blender.  Blend until smooth and pour into a large mixing bowl.  Stir in the rest of the ingredients.

2. Pour into an oiled 8″ x 8″ baking dish.  Bake at 350 degrees for 20 minutes or until top is firm.

IMPORTANT:  Refrigerate overnight to chill thoroughly before cutting into squares and serving.


Recipe Logo
  • 1 1/2 pounds organic Russet potatoes (8 cups of spears)
  • 1 – 2 Tabs. olive oil
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  1. Scrub potatoes until clean.  Cut each potato in half and then cut each half into spears.

  2. Place spears into a large mixing bowl and toss with the olive oil.  Add the rest of ingredients and toss to coat each spear evenly with all of the herbs.

  3. Arrange in a single layer on a baking sheet.  Bake at 425 degrees for 40-45 minutes, turning once in the middle of cook time.



Spiced Pumpkin Soup

  • 1 Tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • ¼ teaspoon turmeric 
  • ½ teaspoon ginger
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • 1/8 teaspoon cayenne
  • 1 teaspoon salt
  • 2 cups vegetable broth
  • 1 15-ounce can organic pumpkin puree
  • 3 Tablespoons maple syrup
  • 1 Tablespoon lemon juice
  • 2 cups coconut milk
1. Heat the oil in a large pot, and then add the onion and garlic.  Cook over medium heat until onion is soft, about five minutes.  Add the turmeric, ginger, cumin, cinnamon, cayenne and salt.  Cook over medium heat for two minutes, stirring constantly.  Add salt as needed.
2. Whisk in the vegetable stock, pumpkin, maple syrup, and lemon juice.  Simmer 15 minutes.
3. Stir in the milk, and then puree the soup in a blender in two or three batches until very smooth.  You may also use an immersion blender to achieve the same results. DO NOT ALLOW SOUP TO BOIL!

Sign up for our Newsletter!



Upcoming Events

6:30 pm Ann Arbor Vegan Meetup Group @ Seva
Ann Arbor Vegan Meetup Group @ Seva
Nov 30 @ 6:30 pm – 7:30 pm
Join us after Thanksgiving at this Ann Arbor vegetarian institution.  Plenty of entrees to choose from so bring a friend! ... Read More >
all-day VegMichigan’s December Metro Det... @ Ferndale Public Library
VegMichigan’s December Metro Det... @ Ferndale Public Library
Dec 1 all-day
Please check out our library display, located at Ferndale Public Library, 222 E. 9 Mile Rd., Ferndale, Michigan. Contact person ... Read More >
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
Dec 1 @ 7:00 pm – 8:30 pm
Attendees will learn the nutritional aspects of a plant-based diet and taste samples of the prepared food. These classes are ... Read More >
6:00 pm Greater Lansing Vegan Dinner Club @ Clerical Technical Union - MSU
Greater Lansing Vegan Dinner Club @ Clerical Technical Union - MSU
Dec 6 @ 6:00 pm – 8:30 pm
Open to everyone. Please arrive by 5:45 pm. For more information contact:  517-332-7898 or #meetup_oembed .mu_clearfix:after { visibility: hidden; ... Read More >
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Ann Arbor Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Ann Arbor Whole Foods
Dec 8 @ 7:00 pm – 8:30 pm
Please join VegMichigan for this fun and informative cooking class. Attendees will learn the nutritional aspects of a plant-based diet ... Read More >

View Calendar