Vegan potato Curry


Servings: 4| Prep: 10min|Cook: 1Hour


5-6 Medium red or gold potatoes

1 can full fat coconut milk

1 Tbsp. Red curry paste

1 bag frozen diced carrots & Pea blend

¼ yellow onion, diced

1 clove garlic

2 cups dry Brown rice

Seasonings: Curry powder, sea salt, black pepper, basil, bay leaves, cayenne pepper


  1. Cook rice and set aside for later
  2. Cube potatoes then dice onion and garlic.
  3. In large skillet add high heat oil like avocado oil and turn stove to medium/high heat. Once hot add onion, potato, garlic and seasonings minus the bay leaves and curry powder. Cover and cook for 1-2 minutes. Add curry paste and cook 1-2 more minutes
  4. Add coconut milk and Carrot & Pea blend and simmer for 20-30 min medium heat or until the potatoes are tender and sauce has thickened.
  5. remove from heat and enjoy!

Vegan Chipotle Chilli


Servings: 4 | Prep time: 10 min | Cook time: 40 min


½ Yellow Bell Pepper

½ Red Bell Pepper

½ Yellow Onion

2 Cloves Garlic

12 oz. can of chipotle peppers

2 field roast chipotle vegan sausages

1 can back bean, Drained

1 can red kidney beans, not drained

1 can pinto beans, not drained

2 can fire roasted tomatoes

Seasonings: Sea Salt, Smoked black pepper, basil, oregano, chili powder, Chipotle Chili powder, paprika


  1. Dice bell peppers, onion, and garlic and one chipotle pepper. Slice field roast sausages into bite size pieces.
  2. Oil pot using a high heat oil like Avocado oil and set to medium/high heat. Once hot added ingredients from step 1 and seasonings.
  3. Once onions are translucent and sausage has browned add the sauce from the can of chipotle peppers and let simmer on medium heat for 3-5min.
  4. Add beans, tomatoes, and more chili powder if necessary. Simmer on medium heat for about 30 min stirring occasionally.
  5. Remove from heat and enjoy!