Let me just start out by saying that you’re welcome. Yeah. You’re welcome. I have hacked the traditional “Seven Layer Bar” or “Magic Cookie Bar” recipe to make it completely vegan, and pretty much just as easy to make as the original. If you can find vegan chocolate chips, the red box of Nabisco graham crackers (or your favorite vegan gluten free brand), and sweetened condensed coconut milk, then you’re pretty much 3/7 of the say there.
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.
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.
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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.