1. Vegan Eggplant Parmesan

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds

• Salt, for sweating eggplant

• 2 cups vegan breadcrumbs

• 1/2 cup nutritional yeast

• 1 cup unsweetened plant-based milk (like almond or oat)

• 2 cups marinara sauce

• 1 1/2 cups vegan mozzarella (shredded or sliced)

• Fresh basil, for garnish

• Olive oil spray

Instructions:

1. Prep the eggplant: Sprinkle salt over eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. Set up breading station: Mix breadcrumbs and nutritional yeast in one bowl. Pour plant milk into another bowl.

3. Coat and bake: Dip eggplant slices in milk, then coat with the breadcrumb mixture. Place on a baking sheet lined with parchment paper. Lightly spray with olive oil. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

4. Layer it up: In a baking dish, spread a thin layer of marinara sauce. Add a layer of baked eggplant, more sauce, and vegan mozzarella. Repeat layers.

5. Final bake: Cover with foil and bake for 25 minutes at 375°F (190°C), then uncover and bake another 10 minutes until bubbly and golden.

6. Garnish & serve: Top with fresh basil and serve warm.

2. Creamy Vegan Mushroom Risotto

Ingredients:

• 1 cup Arborio rice

• 4 cups vegetable broth

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1/2 cup dry white wine (optional)

• 2 cups cremini mushrooms, sliced

• 1/4 cup nutritional yeast

• 2 tbsp olive oil

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

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Instructions:

1. Sauté aromatics: Heat olive oil in a large pan. Sauté onion and garlic until translucent.

2. Cook mushrooms: Add mushrooms and cook until tender.

3. Toast rice: Stir in Arborio rice and toast for 1–2 minutes. Pour in white wine, if using, and cook until evaporated.

4. Add broth gradually: Add warm broth one ladle at a time, stirring often. Wait until each addition is absorbed before adding more. This should take 20–25 minutes.

5. Finish it off: Stir in nutritional yeast, season with salt and pepper, and cook for another minute.

6. Serve: Garnish with fresh parsley and enjoy warm.

3. Vegan Margherita Pizza

Ingredients:

• 1 pizza dough (store-bought or homemade)

• 1/2 cup tomato sauce

• 1 cup vegan mozzarella

• Fresh basil leaves

• Olive oil

• Salt and pepper

Instructions:

1. Preheat oven: Set your oven to 475°F (245°C) and place a pizza stone or baking sheet inside.

2. Shape the dough: Roll out the dough on a floured surface.

3. Top it: Spread tomato sauce over the dough. Add vegan mozzarella and season with a pinch of salt and pepper.

4. Bake: Transfer to the hot pizza stone and bake for 10–12 minutes or until crust is golden and cheese is melted.

5. Finish with basil: Top with fresh basil leaves and drizzle with olive oil before serving.