Ashley A. Teel

I like making Vegan Eggnog during the holidays when I want all the cozy flavors of the classic drink but in a lighter, dairy-free version. Blended with creamy plant-based milk, a touch of maple syrup, and plenty of warm spices,…

I like making this Garlic Butter Prime Rib Roast whenever I want a centerpiece meal that feels classic but still easy to pull off. The cut itself is tender and rich, and brushing it with garlic butter before roasting takes…

I came up with these Vegan Tiramisu Cookies when I wanted the flavor of the classic dessert in a handheld treat. They’ve got that rich coffee taste, a hint of cocoa, and a creamy layer that makes them feel indulgent…

I love making this Vegan Mushroom Walnut Pâté whenever I want a simple but impressive appetizer that feels a little fancy without being complicated. The mushrooms bring a rich, earthy flavor, and the walnuts add that nutty depth that makes…

I love making this Vegan Pumpkin Risotto on nights when I want something creamy and comforting but still plant-based. The pumpkin adds a natural sweetness and velvety texture that blends perfectly with the tender rice, while garlic, onions, and herbs…

I like making Stuffed Roasted Butternut Squash when I want a dish that looks beautiful on the table but doesn’t take a lot of fuss. Roasting the squash brings out its natural sweetness, and stuffing it with grains, herbs, and…

I first made this Vegan Lentil Wellington for a holiday dinner when I wanted something hearty and beautiful to bring to the table without relying on meat. The savory lentil filling is full of herbs, veggies, and rich flavor, all…

I came up with this Mushroom and Lentil Loaf with Cranberries when I wanted a plant-based main that felt just as cozy and festive as a traditional roast. The mushrooms add a deep, savory flavor, while the lentils make it…