I have been experimenting a lot with using gluten-free flours to make crispy air-fried tofu, and I think I’ve finally nailed it. With just 3 easy-to-find ingredients, you’re just minutes away from the crispiest, oil-free tofu of your life.Read More
This quick and easy vegan ramen noodle salad comes together with the help of That Good Good Sauce. Whether you’re looking for a simple work lunch, or a dish to take along to a potluck or picnic, this salad is easily scale-able and can be made ahead. Sub in your favorite vegetables, or toss in some of That Good Good Tofu to up the nutrients and protein of this dish.Read More
This “That Good Good Ramen” recipe was developed out of years and years of practice, trying to perfect my at-home ramen game, and then finding the perfect shortcut. One would think that I had burnt myself out on ramen after college, but honestly, I have just gotten better and better at making it.Read More
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.
Looking for anything in particular?
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.