This plant based veggie korma uses pureed butternut squash and coconut milk to create a luscious cream sauce full of fragrant spices. No one will miss the dairy! Make this korma your own by including all of your favorite vegetables and beans or legumes; I use a mix of roasted cauliflower, broccoli and mushrooms with chickpeas. My goal for 2020…
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Latest from the Blog
Gnocchi with Smoky Tomato Cream Sauce
This simple gnocchi is served in a creamy roasted tomato and smoked cheese sauce for a luxurious meatless dinner. It’s packed with flavor, so no one will miss the meat in this bowl of pure comfort food. Despite its gourmet taste, this is easy to make with minimal prep, perfectly achievable any night of the week with supermarket staple ingredients….
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Vegetarian Taco Baked Potato
Baked potatoes stuffed with a vegetarian lentil taco filling and all your favorite toppings! A healthy, fun meal that the entire family will love. Canned lentils make for a fast and easy vegetarian baked potato filling which brings lots of protein to the table. This Taco Baked Potato recipe has been years in the making. My entire adult life, in…
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Roasted Chickpea Bolognese
Lightly roasted chickpeas and mushrooms form the “meaty” base of this simple and nutritious vegan bolognese / ragu style sauce. The rich chickpea sauce is easy to make, and it puts a healthy meatless spin on the family favorite spaghetti bolognese. So I know that we use the term bolognese a little loosely here at the Happy Veggie Kitchen, because…
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Happy Holidays & 2019 in Review
Hi everyone! Loyal readers, random browsers, friends and family, whatever brings you here… welcome! I wanted to take some time to catch up with you all, reflect on 2019 and talk about what’s next. 2019 has been an amazing year for HVK. It seems like everyone is interested in eating less meat these days, and I am so glad that…
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