Squash Pizza Crust

1 ½ of shredded squash

Half a cup of potato starch

3 tbsp of chia seed meal

4 minced garlic cloves

2 tbsp of fresh oregano leaves

3-5 leaves of fresh basil

1 tsp of pink salt

1 tsp of black pepper

Basil Tomato Sauce

1 cup of Roma tomatoes

1/2 cup of diced white onion

5 minced garlic cloves

2 tbsp of fresh oregano

4-5 leaves of fresh basil

1 tsp of dried thyme

1 tsp of Pink salt (to taste)

2 tbsp of nutritional yeast

1 tsp of coconut oil

Coconut bacon

¼ of a cup of coconut flakes

1 tsp of liquid smoke

1 tsp of coconut oil

2 tsp of maple syrup

1 tsp of Tamiri soy sauce

Toppings

Mushrooms

Basil

Cherry tomatoes

Shredded vegan cheese

Directions
Soak chia seed meal with ¼ of a cup of water (whisk) and let it sit for 5 minutes.

Preheat the oven to 300 F. Then take all your crust ingredients and mix (knead) into a bowl. Then form into a pizza shape about 10 inches wide in diameter.

For the tomato sauce take your diced onions and some coconut oil and sauté until translucent and then add your garlic. After a couple of minutes add your finely chopped Roma tomatoes or blitz in a blender. Let this cook for about 8 minutes or then add a ¼ of a cup of water. Add in the rest of the ingredients and let it simmer for another 5-7 minutes. Then let your tomato sauce cool down, pour into your blender and blitz the sauce until it becomes creamy. (Set aside)

Take your coconut bacon ingredients and sauté into a pan for 5-7 minutes. (Coconut flakes become brown color)

Pour the sauce on top of the crust, add some vegan cheese, then your toppings. Add more cheese on top and let it cook in the oven for about 10-12 minutes. Topped with fresh basil enjoy.

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Ingredients:

BBQ Jackfruit

14oz can organic Jackfruit

1 tbsp brown sugar

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/2 cup organic smoky maple bbq sauce

Spicy Slaw

1 cup purple cabbage

1 cup shredded carrots

1 tsp red wine vinegar

1 tbsp vegan mayo

1/2 jalapeno diced

1/2 tbsp maple syrup (or sweetener of choice)

Juice of 1 lime

Salt + pepper for taste

2-3 buns

Directions:

Rinse, drain and dry the jackfruit. Cut off center core and discard.

In a mixing bowl, add your spices, then add jackfruit and toss.

Heat a medium skillet over medium heat. Add 1 tbsp of oil and add jackfruit. Cook for about 2-3 minutes.

Add bbq sauce and a splash of water to thin out a little, stir and reduce heat to medium-low, cover with a lid and cook for about 20 minutes to allow flavors to marry.

While the jackfruit cooks, add slaw ingredients to a mixing bowl, toss gently then refrigerate.

Once the jackfruit has a nice color and is tender, shred with a fork and begin to plate. Add a little bbq sauce to the bottom bun, a generous serving of jackfruit, then your slaw. Enjoy!

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Vegan Caesar Sauce

1/2 cup roasted tahini

juice of 1 lemon

4 basil leaves, chopped

1/8 cup water

1 tsp black pepper

Blend all ingredients together in a food processor until smooth. Proceed with recipe linked below.

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Chocolate Mousse with Cardamom Rose Coco Whip
Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc. Photos copyright © 2017, Lily Diamond

Makes about 6 servings

For the mousse:
3⁄4 cup chia seeds
1⁄3 cup plus 1 Tbsp cocoa powder
2 pinches sea salt
2 1⁄4 cups (nut) milk of choice
1⁄4 cup plus 1 1⁄2 Tbsp pure maple syrup
1⁄2 tsp pure vanilla extract
1 1⁄2 cups semisweet chocolate chips
1 tsp orange zest
1⁄8 tsp ground cardamom

For the with coco whip:
1 (13.5 oz) can full-fat coconut milk, refrigerated upside down
2 Tbsp confectioners’ sugar
1⁄4 tsp rose water
1⁄4 tsp ground cardamom

For topping:
1⁄4 cup cacao nibs
1 Tbsp dried edible rose petals (stems and leaves discarded)

Directions:
For the mousse:
At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover with plastic wrap and place in the fridge for at least 1 hour, or as long as overnight.

Transfer the thickened chocolate chia pudding to a blender and blend on high until very creamy and smooth. In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth. Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender and into a bowl. Refrigerate for 2 to 3 hours, to set.

For the coco whip:
Open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and discard the rest of the liquid. In a large bowl, mix the coconut cream with the sugar, rose water and cardamom. Whip with an electric mixer on high until the mixture becomes smooth, light and whippy.

Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals.

Order the Kale & Caramel Cookbook Click Here

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Lily from Kale & Caramel takes over thefeedfeed Instagram Stories to share her recipe for Vegan Caramel Chocolate Chia Mousse with Cardamom Coconut Whip from her new cookbook Recipes for Body Heart & Table!

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Add frozen spinach. Cook for 3-4 minutes, until defrosted, remove from water with tongs, squeezing excess water out and transferring to a food processor.","Add garlic, olive oil, lemon juice and salt and pepper (to taste) to the food processor. Blend until all ingredients are incorporated and smooth. If the sauce feels thick, add a few spoonfuls of cooking water and continue blending.","On the stove, return pot of salted water to a boil. Add pasta, and cook until al date. Drain, reserving 1 cup cooking liquid.","Return pasta to pot, stirring in spinach sauce and beans. Add ½ cup cooking liquid, and cook on low heat, to encourage pasta to stick to sauce. Season with salt and pepper."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",726],["post_id",12320189],["priority",322],["created_at","2023-03-30 10:23:48"],["updated_at","2023-03-30 10:23:48"]]}],["urls",{"__iterable":"Map","data":[["main","melissabethk/video/easy-vegan-greens-and-beans-pasta"]]}],["priority",322],["flags",13],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-03-30 10:23:48"],["recipe_link",null],["recipe_type",4],["serving_amount","4"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe",null],["author_id",2272719],["blurb_text",null],["preparation_time_additional",null],["cooking_time",1200],["status",0],["preparation_time",600],["recommended_at",null],["updated_at","2023-03-30 10:23:48"],["count_rating_votes",2],["rest_time",null],["title","Easy Vegan Greens and Beans 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into a large pot over medium heat. Add the zucchini and allow it to cook for 2 minutes before adding the onion. Cook until the onion is translucent, about 5 minutes.","Add the bouillon cube to the pot along with the water, and reduce the heat to low. Simmer for 4 hours, stirring occasionally. In the last twenty minutes of cooking, make your pasta in a separate pot. Add the pasta and 1/2 cup of pasta water to the zucchini sauce and toss. Add your toppings of choice, we went with parmesan, basil, and black pepper. Serve and enjoy!"]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",726],["post_id",12324085],["priority",324],["created_at","2023-04-14 20:40:49"],["updated_at","2023-04-14 20:41:09"]]}],["urls",{"__iterable":"Map","data":[["main","katie.melodie/video/meghan-markle-zucchini-pasta"]]}],["priority",324],["flags",2097164],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-04-14 20:40:49"],["recipe_link",null],["recipe_type",4],["serving_amount","4-6 servings"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe",null],["author_id",2286987],["blurb_text",null],["preparation_time_additional",null],["cooking_time",14400],["status",0],["preparation_time",600],["recommended_at",null],["updated_at","2023-04-14 20:41:09"],["count_rating_votes",54],["rest_time",null],["title","Meghan Markle Zucchini Pasta"],["deleted_at",null],["post_id",12324085],["sponsor",null],["video",{"__iterable":"Map","data":[["id",297505],["url","https://data.thefeedfeed.com/video/1681506523.mp4"],["created_at","2023-04-14 17:08:47"],["updated_at","2023-04-14 17:08:47"],["is_possible_broken",1],["is_big",1]]}],["id",12324085],["image",{"__iterable":"Map","data":[["id",9290220],["url","https://data.thefeedfeed.com/static/2023/04/14/16815061056439bf39df5da.jpg"],["path","https://data.thefeedfeed.com/static/2023/04/14/16815061056439bf39df5da"],["extension","jpg"],["type","internal"],["server",1],["created_at","2023-04-14 17:01:46"],["updated_at","2023-04-14 17:01:46"]]}],["feed_id",726],["rating","4.00"],["grabbed_at",null],["editor_text","

Before she was the Duchess of Sussex, Meghan Markle shared her go-to recipe for zucchini pasta and we thought we would give it a try. This is better than the Thomas Keller zucchini, by leaps and bounds. It's a simple, one pot recipe that's both vegan and gluten free, and filled with veggies. We included some additional ingredient suggestions in case you want to spice it up a bit, or you can make it as is! Perfect for a weeknight dinner and tastes so rich and luxurious while being so good for you. This zucchini sauce would also go really well with rice, quinoa, and gluten free pasta. While this recipe is delicious, we included some recommended add-ins that we enjoyed in the sauce, so feel free to add those after you add the onion to the recipe.

"],["image_id",9290220],["video_id",297505],["source_id",2]]}]}],["count_rating_votes",27],["active_conversations",{"__iterable":"List","data":[]}],["active_stories",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",726],["story_id",141],["created_at",null],["updated_at","2021-02-01 08:52:11"]]}],["css",null],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/vegan-sushi-bowl-1/edit"],["main","thefeedfeed/articles/vegan-sushi-bowl-1"]]}],["priority",0],["story_id",141],["flags",1],["created_at",null],["text","

Recipe and Photos by Jessica Sodenkamp

Sushi is one of my all-time favorite foods. My husband and I have often enjoyed making it for dinner together. While a sushi dinner makes an incredible meal, making it typically takes up a good chunk of my free time. One day, my husband came up with the idea of just dumping all the sushi ingredients into a bowl with rice and teriyaki sauce. It turned out to be DE-LI-CIOUS. Now I’m a new mom of two, and I am a huge fan of recipes that are quick and easy to make while still being healthy and tasty. This recipe is as easy as they come: cook rice, add toppings and eat. I like to change up the type of sauce I use, so I came up with a recipe for a creamy sesame dressing. Best Foods’ new plant-based Carefully Crafted dressing made the perfect base. If you already have leftover rice in the fridge, this meal will only take ten minutes to make.

$\"\"$

Vegan Sushi Bowl with Sesame Dressing

Serves: 1

Time: 30-40 minutes

Ingredients

-3 cups cooked rice (Japanese Short Grain “Sticky”)

Toppings

-½ avocado, chopped

-1 green onion, chopped

-½ jalepeño, cleaned and diced

-¼ English cucumber, peeled and diced

-1 sheet of nori, cut into strips

-1 tsp toasted sesame seeds

-optional: fresh lemon juice or seasoned rice vinegar

-optional: extra soy sauce/teriyaki sauce

Creamy Sesame- Dressing

-1 Tbs B est Foods Carefully Crafted Dressing & Sandwich Spread

-½ tsp sesame oil

-1 tsp low sodium soy sauce

-¼ tsp maple syrup

$\"\"$

Method

Start by putting rice to cook in a rice cooker or on the stove.

Prepare the toppings. Mix dressing ingredients together.

When rice is finished, add a splash of lemon juice or seasoned rice vinegar if desired, then mix together. Spoon rice into your bowl. Top with all your ingredients and drizzle the dressing on top. Mix together and enjoy!

$\"\"$

This article was created in partnership with Best Foods and FeedFeed. All opinions expressed are my own.

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Vegan “B.L.T”
with Roasted Squash, Coconut Bacon and Spicy Vegan Sauce

\nRecipe by The Feedfeed

\n\n\n\n\n\n\n

What we love about this recipe is that it is easy to make - and it provides all the right flavors that one wants in a sandwich - the squash provides a rich, creamy base - while the coconut bacon adds that umami depth. Topped off with a spicy vegan dressing, this sandwich will please even the non-vegans in the room.

We used Hellmann’s Vegan Carefully Crafted Dressing and Sandwich Spread as the base for our spicy sauce. It is made with carefully selected ingredients, is eggless and made with non-GMO sourced ingredients. What made this Dressing and Sandwich Spread so great is that it provided just the right base for adding chili powder, paprika and hot sauce to kick up the heat on this sandwich.

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$\"\"$

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Makes 2 Sandwiches:
1 medium delicata squash
1/2 cup arugula
4 slices sandwich bread of choice
1/4 cup sprouts (optional)

Coconut Bacon Ingredients:
1/2 cup coconut flakes
2 tsp coconut oil
2 tsp Tamari
2 tsp hot sauce
1 tsp maple syrup
pinch of paprika
pinch of sea salt

Spicy Vegan Dressing Ingredients:
1/4 cup Hellmann’s Vegan Carefully Crafted Sandwich Spread
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp hot sauce
1 tsp freshly squeezed lemon juice
salt and pepper to taste

Directions:
Preheat oven to 350 F. Combine all ingredients for coconut bacon in a small mixing bowl. Mix well, and spread evenly onto baking sheet (try to make sure pieces do not overlap). Bake for 5 mins. After 5 mins, take the coconut bacon out of the oven and stir, dispersing the pieces evenly. Bake for another 5 minutes, or until crispy and browned.

While coconut bacon is cooking, wash and cut delicata squash in half lengthwise. Scoop out the seeds and discard. Cut each half of the delicata into 1/2 inch segments (half moon shape). Place on baking sheet and drizzle with olive oil, salt and pepper. Increase oven temp to 375 F and roast for 20-30 minutes, or until slightly browned and tender.

Combine all ingredients for spicy vegan dressing in a small ramekin or mixing bowl. Whisk together with fork until well incorporated.

Toast 4 slices of bread. For each sandwich, spread spicy vegan sauce on both slices of toasted bread. Assemble the sandwich with arugula, squash, coconut bacon, and sprouts (optional).

Enjoy!

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Homemade hummus makes for a super quick and easy appetizer you can make ahead for Thanksgiving. Experiment with our basic recipe (below) and try adding a cup of roasted beets, winter squash or pumpkin for a more festive take on classic hummus.

Ingredients:

2 cans chickpeas

3 roasted garlic cloves

zest of 1 lemon

3 lemons, juiced

1/4 cup tahini paste

couple dashes of hot sauce of choice (optional)

1 tablespoon olive oil

kosher salt, to taste (add one teaspoon to start and add more as needed)

freshly ground black pepper

Pinch of Simply Organic smoked paprika, plus more for garnish

Fall Crudite: Celery Root Sticks, Carrots, Black Radish, Red Radish, Romanesco, Fennel Sticks

Directions:

In a high-powered blender or food processor add 1 can of chickpeas (with liquid) and other can, drained and rinsed. Add garlic, lemon juice, tahini and hot sauce (if using). Blend for about 1 minute, or until mixture begins to look smooth. Slowly pour in the olive oil (with the machine running) and continue to blend until it reaches your desired consistency (for silky smooth hummus, about 2 minutes), adding water a little at a time if needed. Season to taste with salt, pepper and smoked paprika. Serve with fall crudite, and garnish hummus with a pinch of smoked paprika and a drizzle of olive oil before serving

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Note from theFeedFeed: What we love about this recipe is the way that it brings bright vibrant flavors front and center. Using an Eartbound Farm Asian Chopped Salad Kit in this recipe allows for maximum crunch with minimal effort. Earthbound Farm has been growing organic produce since 1984 - and they sure do know quality. While this recipe uses the Asian Kit - we think it would be equally delicious with the BBQ Ranch or Southwest. Give it a try and tag your images with #feedfeed & #earthboundfarm
\n

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From Jessica:

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I’ve been seeing lots of sushi burrito pictures lately, but I haven’t found anyplace close by to get one yet. So does that stop me?? No. And it shouldn’t stop you, either! Here is my recipe for a vegan sushirrito, sure to fill those sushi cravings.

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Vegan Sushirrito - Recipe by Jessica Sodenkamp

\n\n

Serves 4

\n\n

-Sushi Rice

\n\n

-Sushi rice seasoning

\n\n

-1/2 package extra firm tofu

\n\n

-Earthbound Farm Asian Chopped Salad Kit

\n\n

-3 tablespoons corn starch

\n\n

-12-16 stalks steamed asparagus

\n\n

-1 sweet potato, peeled

\n\n

-1 tablespoon soy sauce

\n\n

-1/2 teaspoon sesame oil

\n\n

-1/2 teaspoon maple syrup

\n\n

-Overnight pickled red cabbage (recipe below)

\n\n

-4 full-sized sheets of nori

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-Bamboo rolling mat

\n\n

Method

\n\n

Prepare the pickled red cabbage the night before. Place the following ingredients in a pint-sized jar, shake, and store in the fridge overnight.\n\n\t
- 1 heaping cup thinly sliced red cabbage
- ½ cup rice vinegar
- 1 teaspoon sea salt
- 2 Tablespoons maple syrup
- 2 cloves of garlic, crushed with the side of a knife
\n\t
Begin draining your tofu an hour and a half before you want your meal ready. Wrap it around with some absorbent towels several times, and then place something heavy on top, like a cutting board. Let it sit like that for 15 minutes. Then place in a bowl and mix with the tahini dressing from the salad kit. Marinate it for 1 hour.
Preheat oven to 400°.
Prepare your sushi rice according to instructions. Season to taste with sushi seasoning.
While the rice is cooking, scrub your sweet potato clean, peel, then slice into ¼ inch strips. Mix the soy sauce, sesame oil, and maple syrup to form a glaze. Use a basting brush to glaze each side of the potatoes. Place on a foil-covered baking sheet and bake for 20 minutes, flipping halfway through. Remove and set aside.
Wash asparagus, then steam in a steamer for 4 minutes. Set aside.
Take your tofu and slice it into ½ inch strips. Crush the tortilla strips and sunflower seeds from the salad kit and mix together with the corn starch.
Heat some sesame oil in a pan. Cover all sides of the tofu strips with the sunflower seed mixture, then place them on the pan. Flip until golden brown all around. Set aside.
Once all the sushi ingredients are prepared, assemble your sushirritos. Place a sheet of nori on the bamboo rolling mat (rough side up), followed by a thin layer of rice. Add your prepared ingredients in any order, not forgetting the salad mixture. Add a drizzle of soy sauce, if desired.
Carefully wrap, and enjoy!

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Vegan Dark Chocolate Raspberry Layer Cake
Makes one 4 layer 6 inch cake

Ingredients

2 6 inch cake pans

Cake:

1 1/2 cups gluten free all purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/4 cups packed soft medjool dates, pitted, soaked in filtered water for 30 minutes and drained before using

1/4 cup organic almond butter

2 cups filtered water

2 Tbsp apple cider vinegar

Raspberry Filling:

3/4 cup Driscoll's fresh organic raspberries

2 tsp maple syrup

pinch sea salt

Frosting:

1 1/4 cups mashed sweet potatoes*

1/2 cup maple syrup

1/3 cup organic almond butter

1/4 cup filtered water (or as needed)

1/2 cup unsweetened cocoa powder

1/4 tsp sea salt

Topping:

1 cup Driscoll's fresh organic raspberries

Method

1. Preheat the oven to 375F degrees and position rack in center of oven.

2. Oil two 6 inch round cake pans and line their bottoms with parchment paper.

3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.

4. Place dates, water, and almond butter into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.

5. Pour the cake batter into prepared pans, and place in the oven.

6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes. Remove from oven, let cool completely, the un-mold them onto two plates.

7. Slice cakes in half horizontally so that you have 4 layers. Set aside.

8. To make the raspberry filling, mash all ingredients together in a bowl with a fork until raspberries are the consistency of jam. Set aside.

9. To make the frosting, combine all ingredients in a blender and blend until smooth (since yams may vary in moisture, if you think the frosting is a little too thick add a few Tbsp more water). Set aside.

10. To assemble, place one cake layer on a plate, and spread a thin layer of frosting over it. Then spread some of the raspberry filling over that (keeping it in the center of the cake and not more than 1/4 inch away from the sides). Place the other cake layer over that, then spread more frosting, and berries over it like the last layer. Repeat with another layer, and top off with last piece of cake. Spread the remaining frosting on the top and down the sides of the cake.

11. Decorate the top of the cake with the fresh raspberries.

12. Serve!

*I like to roast my sweet potatoes in the oven. To do so, cut them in half, and place them cut side down on a parchment lined tray. Roast at 400F degrees for about an hour or until they are tender. Let cool before pureeing.

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$\"\"$

\n\n

Ingredients

\n\n

Crust:

\n\n

1/4 cup pecans

\n\n

1/4 walnuts

\n\n

1/2 cup oats

\n\n

1 cup pitted medjool dates

\n\n

1/2 tsp cinnamon

\n\n

Coconut Filling:

\n\n

1 cup cashews (soaked in water for 4 hours)

\n\n

1 can full-fat coconut cream

\n\n

1/4 cup pure maple syrup

\n\n

1 tsp vanilla extract

\n\n

Raspberry Topping:

\n\n

1 cup raspberries

\n\n

1 TBS pure maple syrup

\n\n

Directions

\n\n

Soak dates in a bowl of water for 1 hour prior to making bars

\n\n

Line an 8x8 inch pan with parchment paper.

\n\n

In a food processor, blend the pecans, walnuts, oats, dates, and cinnamon until it forms a dough.

\n\n

Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.

\n\n

Place the cashews and coconut cream in a food processor, and blend until completely smooth..

\n\n

Add the maple syrup and vanilla and continue to blend until incorporated.

\n\n

Pour your blended cashews into the coconut cream and gently mix together with a spatula or spoon.

\n\n

Pour the mixture into your pan.

\n\n

Place the raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cashew and coconut layer.

\n\n

Using a sharp knife, begin to make swirls into the raspberry layer to achieve that swirly look.

\n\n

Place your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours.

\n\n

When ready to serve, remove from pan, cut into squares, and serve. Enjoy!

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Vegan “B.L.T” with Roasted Squash, Coconut Bacon and Spicy Vegan Sauce

Vegan “B.L.T”
with Roasted Squash, Coconut Bacon and Spicy Vegan Sauce

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