Sign me up for this list of 30 days of soups, stews, and chilis on repeat to warm up this body of mine and soothe my ever-loving seasonal soul all month long.
I know, I know–wintery weather blows in just about every 365 days from right about today, yet I’m never quite ready to give up on the gorgeous warmth of Indian summers and the fall leaves a-falling. I love me a snowy white winter, but fall has my heart.
While winter doesn’t officially begin until Christmas is nearly here, the change in weather and my freezing cold feet—now clad in fuzzy socks and boots— is the sure-fire signal for me to start craving the heartiest of rib-sticking comfort food.
This list of 30 soups, stews, and chilis are sure to warm us up and fill us up, but not fill us OUT, because each of these recipes are made with healthy, real good, real foods.
I’ve been making this slow cooker, fall-moves-into-winter-friendly dish since 2013 and it’s become one of the most popular recipes on the blog, and should definitely deserve a seat on one of my not-a-meal-plan flexible meal plan menus.
This easy recipe lets you luxuriate in all the flavor of lasagna, without the messy layering and dirty dishes. Make it your own with any type of pasta, and your favorite mix of veggies, but don’t forget the cheese!
This simple white chili is high-protein, fiber rich, and gets even better the next day. Kim includes (optional) gelatin in her recipe for an extra nourishing boost.
These juicy and tender grilled portobello mushroom steaks are AMAZING! They’re quick (ready in just 15 minutes!), easy, tasty and have all the best flavours of a smokey grilled steak, but vegan. The charred mushrooms have a lovely dense texture that’s perfect with the flavourful simple marinade. Vegetarian, vegan and gluten free. Make them on the grill, grill pan, barbecue or in the oven.
VEGAN PORTOBELLO MUSHROOM STEAKS
If you’re looking for a romantic vegan dinner for two, then you’ve come to the right place.
I do eat vegan convenience foods sometimes, but for this vegan steak I wanted it to be natural, plant based and with recognizable ingredients. I’ve seen lots of vegan steak recipes with seitan, but my no-seitan vegan steaks are far cheaper, easier to get hold of and less process.
This vegan steak is made from large flat mushrooms, marinated in a few simple ingredients then grilled (I used a George Foreman-style clamp grill, but you can use a broiler, grill, griddle pan, barbecue, frying pan of oven.
I’ve made vegan cauliflower steaks often, but I’ve found that mushrooms give a better look and texture. Not that I’ve ever had an actual meat steak, but to me mushrooms are my favourite vegan steak substitute.
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