Tag: vegan dinner

“Cheesy” Artichoke & Spinach Stuffed Peppers

“Cheesy” Artichoke & Spinach Stuffed Peppers

These deliciously Vegan & Gluten-Free “Cheesy” Spinach & Artichoke Stuffed Peppers are a great way to impress the folks at any event.  It’s so rich, flavourful, filling, healthy, and best of all, ultra-easy to make and a great way to introduce the folks to your awesome 

Three-Mushroom Vegan Risotto

Three-Mushroom Vegan Risotto

This Three-Mushroom Vegan Risotto is just bursting with flavor with its earthy, creamy flavor will impress the most difficult of palates.

Vegan 3-Mushroom Pizza Toppings

Vegan 3-Mushroom Pizza Toppings

Gluten Free & 3-Mushroom Pizza Toppings

I love my mushrooms and this Vegan 3-Mushroom Pizza Toppings recipe is the bomb! Shitake and portobello are 2 of my favorites mushrooms and this pizza is loaded with them. I had a whole bunch of extra mushrooms from another job and I was just irking to use them up. 

Mushrooms are either a love or hate relationship. As a kid, I loved pizza however I didn’t care much for mushrooms but somehow as an adult, I just can’t get enough of them. Now, pizza is still one of my favorites but finding one that will suit my dietary restrictions is somewhat of a challenge. Not only that but finding one that I actually enjoy is a whole other challenge. Like it or not, gluten-free pizzas tend to be dry and crumbly and have rarely been something that I can enjoy. This week, I have been experimenting with yeast-based doughs, more specifically pizza doughs, and when I finally found a mix that worked out, I was floored on how much more delicious it was than the frozen isle store-bought pizzas and even most restaurants that serve gluten-free pizza. 

Now that I had a great dough recipe, what to load it up with? I scoured the internet for ideas and I finally ran into some mushroom pizzas that got me excited. This 3-Mushroom Pizza was amazing! If you’re a big fan of shrooms then this pizza will be your next big thing. For this, I used portobello, shitake, and oyster mushrooms which made for a phenomenal combination but feel free to get creative. Personally, I think that morels or truffles would be the bomb. For this, I used a delicious tomato-based sauce but if you have a little extra time to make a pesto, I would highly suggest you make it. Pesto is one of those sauces that you just can’t go wrong with and it goes so well with mushrooms. Top it off with some arugula and drizzle on some spicy oil and you’ve got yourself a killer gluten-free pizza. I would love to see your creations and feel free to send me your photos and comments.

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Gluten Free & Vegan Pizza Dough

Vegan 3-Mushroom Pizza Toppings

These Vegan 3-Mushroom Pizza Toppings are amazing! If you’re a big fan of mushrooms then this pizza will be your next big thing.
Course dinner, Lunch
Cuisine Italian
Keyword Dairy-Free, dairy-free pizza, Gluten-Free, gluten-free & vegan pizza, gluten-free pizza, mushrooms, pizza, Vegan, vegan pizza
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Calories 106kcal
Author Happy as a Yam Recipes


  • 2 9-inch Parbaked pizzas *see notes for link to dough recipe
  • 2 tbsp Olive oil
  • 1 ½ cups (200g) Shitake mushrooms sliced
  • 1 ½ cups (200g) Oyster mushrooms sliced
  • 1 Red pepper finely sliced
  • 1 Medium-sized portobello mushrooms sliced
  • 3 Medium-sized garlic cloves pressed
  • 2 tbsp Tomato paste
  • 2 tbsp Fresh thyme
  • 2 cups Vegan cheese shredded

Optional Toppings

  • Spicy oil
  • Handful of Arugula


  • Preheat oven to 400ËšF and place your cooled parbaked pizzas on a cookie sheet.
  • In a skillet over medium-low heat, add 1 tbsp of olive oil, 2 garlic cloves and sauté for a minute or 2. Then add your shitake, oyster mushrooms and red peppers and continue sautéing until soft about 3-4 minutes. Remove mushrooms from pan and set aside.  Add another tbsp of olive oil and portobello mushrooms then sauté for 3-4 minutes on each side or until they have browned. Set aside.
  • While your mushrooms are sautéing, spread your tomato paste, garlic cloves and 1 tbsp of thyme onto the pizza leaving about an inch from the edge. 
  • Spread your vegan shredded cheese all over both pizzas and top with the sautéed mushrooms and peppers. Bake for 10 minutes.
  •  Remove from oven when cheese is fully melted. Top with optional ingredients and leftover thyme and enjoy!


Link to Pizza Dough Recipe
Link to Optional Pesto Recipe
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Roasted Garlic and Butternut  Linguine

Roasted Garlic and Butternut Linguine

This delicious Roasted Garlic and Butternut Linguine will blow your mind with the sweet, creamy buttternut squash and roasted garlic.

Vegan Cheesy Baked Potato & BBQ Beans

Vegan Cheesy Baked Potato & BBQ Beans

I have developed a bit of a love affair with these Vegan Cheesy Baked Potato & BBQ Beans. Best comfort food ever!  They were so delicious! The beans, the cheese, I mean, wow! I made them cause I thought they would make for a hearty meal, 

Vegan Tofu Poke Bowl with Miso Ginger Dressing

Vegan Tofu Poke Bowl with Miso Ginger Dressing

Vegan Tofu Poke Bowl

This Vegan Tofu Poke Bowl is a deliciously fresh and filling asian take on a salad. Paired with the ginger miso dressing, you get that irresistible touch of umami flavour. The miso ginger dressing is really the hero of this dish by giving it a nice gingery bite without making it too overpowering.

This Vegan Tofu Poke Bowl is one of my favourite comfort foods. I can eat this at any time of the day, all-day, everyday, and the dressing was just so finger licking delicious. Its a great, low-carb, keto and so deliciously filling. It’s a great way to get in your daily vegetables and just detox. Especially with Covid lingering around, a lot of people have been struggling with weight gain. Well these are a great way to detox, lose weight, and not feel like you’re missing out.

Everyone has been managing these hard times in different ways, we all have unique challenges to deal with. The perspective that I have decided to take during the pandemic is that it is an opportunity for self-reflection. During these times self-reflection, I realize how much I appreciate all the people that I do have in my life to spend with during this challenging period and so thankful that I don’t get to go through it alone.

I have been blessed with a partner with whom I live with and his daughter, so we are going through this together, but for a good portion of my life adult life, I spent it single in my apartment. Now under normal circumstances, this can be pleasant for some, but in a post-Covid-19 world, the isolation can be a lot more demanding.

This recipe is for all those who are stuck in this alone, and it is also a call for those who are blessed with a partner, children and/or roommates to reach out to those who don’t because these are the people who are the most in need of human connections right now. We all need human contact in some shape or form, so be mindful of these people and put them as a priority on your list of people to contact.

If you like this recipes like this, here are a few more recipes you might enjoy:

Carrot & Fennel Salad with Grapefruit Dressing

Apple Broccoli Salad with Creamy “Honey” Dressing

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Vegan Tofu Poke Bowl

Vegan Poke Bowl with Miso Ginger Dressing

This Vegan Tofu Poke Bowl with miso ginger dressing are deliciously fresh and the ginger miso dressing gives it little touch of umami flavour.
Course Main Course, Salad
Cuisine Asian
Keyword Dairy-Free, Gluten-Free, Poke Bowl, Refined Sugar-Free
Servings 1
Author Happy as a Yam Recipes


Dressing Ingredients

  • 1/3 cup tahini (sesame seed paste)
  • 1 tbsp grated ginger
  • 2 cloves grated garlic
  • 1 tsp miso paste
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp maple syrup
  • 2 tbsp water
  • pinch sea salt to taste

Salad Ingredients

  • 1 cup freshly cooked wild rice
  • 1/2 avocado, halved then sliced
  • 1 tsp black & white sesame seeds
  • 1/4 cup carrots fine julienned or grated
  • a handful of snow peas
  • 1 shredded Nori Sheets
  • 100 g tofu cut into 3”x3” by ½” thick
  • 1/4 cup red cabbage


  • Mix all of the dressing ingredients and pour half in a small bowl and soak your tofu for at least an hour to allow flavours to develop.
  • Once the tofu has been soaked, transfer to a frying pan over medium-high heat for approximately 3 minutes on each side or until well browned.
  • Start building your salad bowl by making your rice base. Pour the remainder of your dressing into a small dipping bowl and place it in the middle of your salad bowl. Then, arrange the rest of your salad ingredients around the dipping bowl, including your tofu.