It takes me fewer than 5 minutes to drive to the closest Chipotle. They are experts at what they do, and although consistency is sometimes an issue, I can go from hungry to burrito stuffed in a matter of minutes. So, why would I want to try to make Chipotle at home? Will it taste better? Will I be able to work out any consistency issues? Will I be able to add things like cheese and sour cream that Chipotle doesn’t carry a vegan version of? Will it even be worth it?! Watch and find out!
Homemade pizza beats out frozen or takeout any day of the week; not only in flavor but in cost effectiveness as well. This recipe is a take on the classic CPK Thai Chicken Pizza. Here, I’m swapping out the chicken for protein-packed tempeh. You could use any other protein of your choosing, but tempeh is cheap, and more than pulls its weight. With a stocked pantry and fridge, this pizza can quickly be thrown together on a weeknight, and be on the table, or on your lap in front of your computer, faster than than the delivery guy (or gal) can get to your door.
Leftovers make the best breakfasts. I can remember, as a kid, my mom would always use whatever leftover vegetables and proteins we had in the fridge from the night before, and turn them into an amazing frittata style dish with eggs and potatoes. For this video, I went through my fridge, and using the remnants from the previous night’s pizza party, I threw together this breakfast casserole. This video is more of a template than a recipe, so don’t be afraid to play. See what you’ve got on hand, and turn it into breakfast.
For when you’re craving your favorite Americanized Mexican fast food, but want more than just a seven layer burrito without the dairy… That’s right, when you’re craving a grilled burrito, or a “Crunchwrap”, and you know there’s no such thing as a “cheat day” for vegans! You can make this “Vegan Cruncherito Supreme” to satisfy all of your flavorful needs. P.S. This recipe is also your ticket to the best nachos of your life.
Before going vegan, I was obsessed with this amped-up macaroni and cheese dish from a local restaurant. They call their dish “Sweet Home Alabama”, and it’s basically macaroni and cheese served with chunks of fried chicken and BBQ sauce on top. Keeping with their Lynyrd Skynyrd theme, but adding my own cruelty-free twist, I decided to call this piece of vegan heaven the “Free Bird”. Just think of all the chickens you’ll save by making this veganized version with carrot/potato cheese sauce and oven-fried tofu.
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.