Autumn tortellini bowls arrive
Lauren shared a fall bowl with roasted tofu, sweet potatoes and Brussels sprouts, vegan tortellini, and an apple cider dressing.
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Lauren Boehme
Lauren Boehme creates vegan comfort food at Rabbit and Wolves, writes cookbooks, and tells witchy fantasy stories as Lauren K. Boehme.
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rabbitandwolves.comRead the recipeAlfredo becomes a soup
Her vegan take on chicken fettuccine Alfredo uses tofu cutlets and cashew cream, with the pasta cooked in the broth.
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Cobb salad gets the wrap treatment
Lauren turned one block of tofu into three components inspired by chicken, bacon and egg for her plant-based Cobb salad wraps.
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Homemade pizza for the freezer
She published a make-ahead vegan pizza recipe with optional tempeh sausage, designed to freeze and bake when dinner needs to be easy.
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Big Mac flavors in a vegan bowl
Lauren shared burger bowls with vegan ground beef, fries, greens, pickles and a homemade Big Mac-style sauce. She said they had become a repeat request at home.
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