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On this blog, I share what I eat, what I buy, what I wear – What I Vegan.

But I really love it when you show me what YOU vegan!

It makes me so happy to see the compassionate, healthy, earth-friendly and delicious vegan food both my vegan and non-vegan friends, family, and readers make and enjoy!

So today, I want to share that happiness with you by showcasing just a few of the drool-worthy vegan food made by others, including many recipe links!

Get ready to get hungry, friends!

Our dear friend Ben the Burnout Specialist made this flavorful Peanut-Tamarind Sweet Potato Curry from a Vegetarian Times recipe for dinner one night:

what you vegan

Beautiful and tasty!

My health-conscious, green goddess mama friend Lauren made this Green Powerhouse Pesto Plate from the blog Oh She Glows:

what you vegan

She made a few adjustments to the recipe, including using quinoa instead of millet, and adding tomatoes and olives! Yum!

My yogi friend Harriette made this Cannellini Bean Dip with Piquillo Peppers from this Oprah.com recipe. Just leave out the anchovies to make it vegan!

what you vegan

I just want to dive in!

My sis-in-law Laura, who’s a genius cook and nurse extraordinaire, made this hearty Smoky Red and Black Chili from The Sweet Life blog:

what you vegan

Kale Yeah!

My friend Jon, who did a vegan Paleo diet experiment, made this gorgeous Tofu and Potato Adobo Stew:

what you vegan

This Filipino stew is perfect for a cold day!

My Mom, who has a magic touch in the kitchen, made this simple, fresh pasta salad. She makes up recipes as she goes, so here’s a link to a Pinterest board full of vegan pasta salad recipes to try!

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How pretty and summery!

My lovely vegan friend Kelsey, who’s fabulous at making up mouth-watering recipes, made this vegan plate of home-made seitan, garden-grown kale, Brussels sprouts, sundried tomatoes and shallots in a garlicky broth over mashed potatoes:

Holy kale!

Holy kale!

She even provided the instructions:

Saute 6 sliced shallots in 2T olive oil over medium heat for 7 minutes. Add 8 oz. halved Brussels and sauté 3 more minutes (add extra olive oil if needed). Add 4 minced cloves garlic, ½ t. each dried thyme, dried basil and salt, ¼ t. dried tarragon, and black pepper. Saute a minute, then add ½ c. sun dried tomatoes (I used packed in olive oil, but rinsed). Stir in 2 c. seitan (bite-sized).
Add 2 c. veggie broth and ¼ c. red wine. When liquid boils, add 4 c. chopped kale. Cover and simmer 5-7 minutes. Serve over garlic and onion mashed Yukon Gold potatoes.

And ending on a sweet note, here are vegan Blackberry Cheesecake Oreo Bars that Jon made using this recipe.

what you vegan

Tweaking the recipe, he subbed blackberries for raspberries to make this magic.

Want more?

I have a Facebook album of What YOU Vegan guest photos!

And I really want to see your photos!

Next time you make or order a vegan meal, snap a quick pic before you dig in to the deliciousness, then post it on my page and let me know!

It will make me so happy, and I’ll give you a big cyber high-five! 🙂

To What YOU Vegan!