I successfully remained vegan for the month of March. I have a lot of photos to share, and I’m going to do a few posts to get them all in.

I made some delicious homemade soup, with lots of chunky vegetables.

Vegan leftovers make a speedy meal when I really don’t feel like cooking.

Not Tuna Salad and homemade vegan wheat bread. The bread was fantastic. I’m finally getting the hang of vegan baking.

Chia Veggie Bake with Kale & Tofu Bites. Another odds and ends meal that I threw together.

Vegan mac & cheese with baked potato wedges and corn. I love vegan mac & cheese. I think I could eat it for just about every single meal. My family even approved of the potato wedges, so they have made it into the meal rotation.

This Kale and Red Potato Soup was unreal.

Kale Greens and Baked Sweet Potatoes. Simple and delicious.

Tofu Onion Dip and Chips, because I love junk food.

Tofu Onion Dip Rice Bowl with Kale and Garbanzo Beans. This was a filling lunch, and really tasty. I used up the odds and ends in the fridge too.

Tofu Veggie Stir-fry. Homemade take-out that was so very good. Stir-fry veggie mix was on sale at my favorite store, so this meal was inexpensive and really delicious.

I’ll have some more posts up soon. I am really running behind this month.