Ingredients

4 sweet potatoes

1/2 cup honey

3 tsp ginger powder

1 heaping tbsp butter

1-1/2 cups water

1 heaping tsp cornstarch

Directions

Pre-heat oven to 400?. Scrub potatoes. Leaving skin on potatoes, peel, slice, and arrange in baking dish. In a separate pot add water and cook until it starts to boil. Mix butter, honey, ginger and stir. Add cornstarch dissolved in a little cold water. Stir until it thickens; pour over potatoes and bake in oven 40-45 minute until brown.

This recipe and other great meal planning ideas, tips, recipes, and articles are available in our monthly ezine, Vegan Family Living. With subscriptions that fit every budget, you can find simple solutions to vegan cooking and meal planning. Get your subscription today!

Ingredients

1 bag of whole wheat/grain macaroni

2 1/2 cups vegan milk alternative

2 cup soy cheese of choice (optional)

3 tbsp nutritional yeast

2 tbsp soy butter

sea salt to taste

1 can organic vegan friendly mushroom soup

1 container Toffuti vegan alternative cream cheese

Ener-G egg replacer (equivalent of 2 eggs)

Directions

Preheat oven to 350 degrees. Cook macaroni according to instructions on box. Drain and rinse with hot water. In pot mix milk, butter, mushroom soup and nutritional yeast. Heat for 5 minutes on medium heat. Place cooked noodles in baking pan of choice add cream cheese, sea salt, 1 cup of cheese, egg replacer, and mushroom soup mix, Mix well, top with remaining cheese and bake for 20 to 30 or until a nice bubbly brown.

This recipe and other great meal planning ideas, tips, recipes, and articles are available in our monthly ezine, Vegan Family Living. With subscriptions that fit every budget, you can find simple solutions to vegan cooking and meal planning. Get your subscription today!