Oat milk is legit! And it’s super easy and inexpensive to make! If you haven’t yet tried it, you need to. Whether it’s in your coffee, your cereal, or in your baking, you owe it to yourself to see what all of the fuss is about.
You read that right. “Mush”zarella sticks. As in mushroom mozzarella sticks. As in, there’s no cheese anywhere near these sticks, just mushrooms. And no, these aren’t just air-fried mushroom. No no no. These healthy appetizers are greater than the sum of their parts. Trust me.
These Spaghetti Squash Sesame Sunflower Noodles are everything! I’ve taken my favorite sesame noodle recipe, subbed in sunflower butter for the peanut butter, and Bragg’s in for the soy sauce (making this recipe gluten free and nut free), and spaghetti squash noodles in for the spaghetti noodles. The resulting dish is just as healthy as it is delicious.
Now that your spaghetti squash is perfectly cooked, and your noodles are ready, lets turn it into something amazing! How about pumpkin spice ramen with spaghetti squash noodles! You heard that right. These squash noodles work so well in ramen, and they add an extra layer of fall flavor to this seasonally seasoned broth. This broth is rich and flavorful; full of cozy flavors from the warming fall spices. You’ll thank me later.
This Thai Coconut Soup is so good, y’all. Your Thai food loving onmi friends won’t believe that it’s vegan, and you won’t believe that you could make something this identical to a Thai restaurant could be made in your own home.
I know I know I know… Thai food again?! Yes. Or at least my best and closest approximation of Thai food. But this one’s different. I promise! Kinda.
It’s a soup!
I have a super easy and delicious weeknight recipe for you here, that delivers all of the amazing flavors of Thai takeout, without the hassle or the Postmates premium: Thai Style Vegan Garlic Noodles with Tofu. This dish comes together in no time, and uses just a few sauces and ingredients that you probably already have on hand.
Sushi is back! And this time with brown rice. I was inspired by the season, and the abundance of beautiful winter squash in the market. This recipe is so satisfying, and full of unique flavors that marry insanely well together. The savory-sweet creaminess of the kabocha squash balanced with the earthy meatiness of the mushrooms, the sharpness of pickled onions, and the surprise sweet and spicy kick from the wasabi corn sauce.
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Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.