Veganuary Round 2

First post in 2022… better late than never! January 2021, I joined WordPress. I feel like I’m finally getting my writing style. It’s more difficult to get the photos, actually! Either we have plans and I don’t get a pic in my outfit or we have plans and I don’t get a *cute* pic in my outfit, haha! Anyway… as I was saying, first post in 2022 and it’s about food.

Last January, Max suggested trying a vegan challenge all January. I posted more about our experience here. It truly was a challenge but so fun. We decided to go that route this year. We are typically vegetarian during the week and usually are only eating meat when we order out. I feel so much better after eating healthy grains and beans. I didn’t notice a difference after cutting out dairy for the month, but I’m lucky to not suffer from any lactose issues (yet – who knows bodies change!) so without further adieu, here are our top 4 favorite recipes from the month (spoiler alert: 3/4 are soups. It’s January and snowy here.. don’t at me)

*All photos are my own

Vegan Zuppa Toscana

Recipe from:

This was the first soup we made and with the small amount of ingredients, I wasn’t sure how powerful the taste would be. We absolutely loved this soup!! It reminds me of Olive Garden. I had some leftover Yukon potatoes from another meal, so specifically was looking for a recipe that calls for potatoes. I swapped mushrooms for the Italian sausage as the recipe calls for. You get that comfort food + the cashew cream is deliciously creamy. Will make again!

Vegan Thai Coconut Curry Soup with crispy tofu

I’m actually making this one again tonight! Recipe from:

Tbh, the tofu didn’t have a lot of flavor. I used liquid aminos vs soy sauce as a healthier alternative. But tofu is an excellent protein and I’m preparing it the same way tonight. I could only find yellow curry paste at Trader Joe’s. My first time using rice noodles and they ended up soaking up the broth the next day. The coconut broth is so refreshing. This photographed beautifully and I had a couple friends reach out on IG for the recipe. If you make this, tag me and let me know how you prepared it!

Quick & Easy Vegan Ramen Curry

Recipe from:

I ordered ramen packages, used the noodles and tossed the seasoning. Ran into the same issue where the noodles soak up the broth the next day. But this is so delicious!! I’d break up the noodles next time before adding to the soup just so it’s easier to eat.

Vegan white bean “chicken” parm

Recipe from:

I’ve made this recipe for years!! A tried and true recipe. The texture, thanks to the vital wheat gluten, has a realistic chicken feel. The patty holds together well. I used a vegan sauce from Rao’s for our saturday night dinner. I normally reserve this meal for a date night in or a weekend meal when you want to feel fancy because it is on the heavier side, especially when you include sides. We’re used to one pot recipes or power bowls for dinner. There’s not a lot of prep work involved – you can have a fancy feast in less than an hour!

Happy to recipe share! Share your favorite plant based recipe below 👇🏻

Tailgate but make it vegan

In honor of the Super Bowl this weekend, I’m bringing you a BBQ pulled jackfruit sandwich and french fries (IYKYK!). My husband and I started eating a more plant based diet almost three years ago as part of our wedding diet! I’d say we adhere to the 80/20 rule. During the week, I really don’t cook with meat, but on the weekends or when we order out, I’m not opposed to a juicy burger, a fancy steak, or good seafood. Sometimes, as an added challenge we’d go 100% plant based (vegan).

To kickoff 2021, we joined the Veganuary challenge! I’ll be rounding out our favorite recipes in an upcoming post, but you get a sneak peek today with the BBQ pulled jackfruit sandwich.

We’ve made jackfruit in soups and we’ve smothered it in bbq sauce. It absorbs flavor well and has a good meaty flavor. This recipe requires very minimal ingredients. I love the canned green jackfruit at Trader Joe’s so I can prepare it however I choose, but we’ve been having our groceries delivered with Whole Foods/Amazon since last March. The only jackfruit available is packaged in bbq sauce. I had some leftover cabbage (coleslaw mix) from a previous recipe (included on the upcoming roundup) and some russet potatoes that I threw in the air fryer with some spices. Threw the meat alternative on some honey wheat buns and topped it with a vegan cabbage mix. Recipe from is below, let me know if you try this 🙂

Check out this Tailgate collection and shop your favorite team! This sweatshirt is slightly cropped with a raw hem.

Serves: 6 – 8

Prep Time: 5 Minutes

Cooking Time: 25 – 30 Minutes


  • 2 cans TJ’s Green Jackfruit in Brine
  • 1 1/2 cups TJ’s Organic Kansas City Style BBQ Sauce
  • 1 tablespoon TJ’s Olive Oil
  • 3 tablespoons Water
  • 1 package TJ’s Honey Wheat Hamburger Buns
  • 1 TJ’s Yellow Onion, diced, for garnish
  • 1 bag TJ’s Organic Shredded Green & Red Cabbage with Orange Carrots
  • 1/4 cup TJ’s Mayonnaise (or TJ’s Greek Yogurt)
  • 1/4 cup TJ’s Apple Cider Vinegar
  • TJ’s Salt & Pepper, to taste


Prepare Pulled Jackfruit: Drain jackfruit and pat dry. Partially shred jackfruit chunks into smaller pieces. In a sauté pan, heat olive oil over medium heat. Add jackfruit and sauté for five minutes. Add BBQ sauce and water to pan and stir to evenly coat jackfruit. Cover pan and simmer on medium-low heat, 20-25 minutes, stirring occasionally and pulling jackfruit apart as it becomes tender.

Prepare Tangy Cole Slaw: While jackfruit cooks, in a large bowl, toss cabbage blend with mayonnaise and apple cider vinegar to coat. Season with salt and pepper to taste and set aside.

Prepare Sandwiches: Place a scoop of pulled jackfruit on the bottom of a bun. Top with diced onions, coleslaw, and bun top. Eat and repeat until satisfied!