If living sustainably is important to you, you’ve likely spent some time thinking about your food choices. One of the most sustainable food choices we can make is to eat food that is locally grown. Thankfully, Michigan offers an abundance of locally grown foods year-round! Allow this article to guide your taste buds through the year with plant-based recipes featuring the most delicious locally grown foods of each season.
As the saying goes, everyone’s Irish on St. Patrick’s Day. Including vegans! So whether you have designs on hosting an all-out vegan shindig or just want to add some Emerald Isle flare to your night, we have you covered.
Michigan’s hot summer days have arrived in all of their sunny glory, and what’s more soothing on a sweltering day than a sweet frosty treat?
Nowadays we can find an almost endless variety of vegan options in grocery stores, but it’s really easy – and so much fun – to watch the magic happen right in your own kitchen! Plus the best part is that you get to be in complete control of every single ingredient.
Watch Chef Andrea Young, founder of Sweet Vegan Chocolates, demo of her decadent Strawberry Sensation Chocolates. Make some for yourself!
Hi friends! Luna and Nate here from the Cooking Up Vegan food blog. We’re excited to work with VegMichigan and give you this exclusive new recipe! Say hello to your new favorite comfort food, White Bean Mac and Cheese Casserole. This gooey, cheesy, creamy, protein-packed, dairy-free version will leave you so happy and wanting more.
For this pasta dish I had a blast creating a recipe using Good Catch’s Fish-Free Tuna. I had never tried a plant-based seafood substitute like this before but I could easily see so many different uses for it.
Learn to make mouthwatering blueberry bliss truffle from Chef Andrea Young, founder of Sweet Vegan Chocolates.
We ALL love a meal we can cook in only one pan. So, this is just that! Quick and easy cooking, quick and easy clean up, delicious delicious flavor. Not to mention the health benefits of the winter veg and the protein kick from the tempeh.
Win. Win. Win. !!!
Here is a new and delicious way to enjoy some of the best flavors fall has to offer. The butternut squash, baked apples, and pumpkin will keep you cozy from the inside out.
This recipe is super simple to make, as it requires only one bowl and two baking trays, and there are only two ingredients you need to prep. Plus, it gives you an excuse to warm yourself by the oven as the days get colder and colder.
This dish is easy, cheesy, so good, and very versatile. I chose to eat it with tortilla chips but it would also be great on a salad, in a wrap, or just by itself. This is a great and interesting way to get all the excellent nutrients quinoa has to offer! Did you know quinoa is known to be a superfood?
Tofu, tofu, oh tofu. It might look boring at first but in reality, the blank slate of tofu offers the cook endless flavor possibilities! Because of this, having a few go-to marinade recipes in your back pocket gives you the power to turn this flavorless block of soybeans into a super delicious and protein packed meal.
This recipe is about as Pure Michigan as it gets: gooey fudge that melts in your mouth and rich chocolate coats your palette as you bite into this perfect plant-based fudge.
With only five ingredients, you are going to love this vegan DIY Mackinac Fudge. The texture is similar to fudge made with dairy and the flavor is phenomenal. Don’t worry, you will not be using those long paddles or folding your fudge for hours over marble. This recipe is straight from the double boiler to cool.