I have a few more dishes to share. I tried out a few new recipes from scratch, and used a lot of fresh tomatoes from our garden.

I made Black Bean and Quinoa veggie burgers completely from scratch. It kinda freaked me out when they were cooking, because they looked way too much like regular patties, but I assure you, only veggies went into these bad boys. They were really delicious too, and my freezer is stocked with them. Also, they are insanely inexpensive to make.

Our tomato plants just wouldn’t stop. We are still picking tomatoes even though we are well into October. I guess they like their spot in the garden.

Those homegrown goodies are so delicious on vegan nachos.

I found some vegan Lo Mien Noodles at the store, so I had to give them a try. I made a big batch of Veggie Le Mien with Kale and Mushrooms.

I added veggie broth to the leftover Lo Mien and made some incredible soup.

I sauteed Kale and Tomatoes for an amazing breakfast! Seriously, this was way too good.

Finally it is soup weather, I made the best batch of Potato and Broccoli Soup.

I’ve got a bunch of photos to post from my kitchen, but I’m only posting my favorites and new recipes that I’ve tried out.

I made some amazing baked Tofu.

I veganized some amazing French Onion Soup, I topped off some toast with vegan cheese.

I also made some vegan croutons!

I made some amazing Mushroom Rice.

Homemade Ranch Tofu dip, this was incredible.

These vegan garlic knots were just amazing.

I also made some incredible homemade marinara sauce from our homegrown tomatoes.

I used some of it on some amazing homemade vegan pizza.

I’m wrapping up the vegan meals from July. I was lucky and had lots of fresh veggies sent my way.

Roasted Veggie Pasta

Panko Veggies and Cheeze Grits

Double Veggie Burger

I got a text from my neighbor, and she asked if I wanted some homegrown veggies.

There were three very large zucchini.

Lots of Okra

There were a ton of tomatoes that were ready to be made into sauce.

I prepped all of the veggies for the freezer, and made a big batch of Vegan Minestrone Soup.

More messy Tostadas

Snack Burrito

Lemon Pasta

Vegan Scalloped Potatoes

Homegrown produce from my gardening buddy

Roasted Vegetable Pasta. This dish is delicious hot or cold.

Homemade five minute vegan Broccoli and Cheeze Soup.

Vegan Tacos and vegan cerveza too.

Agnes was extra proud of this tomato haul.

I made a batch of Tomato Relish to add to rolls.

Burrito Bowl

I made some yummy soup out of leftover vegan mac and cheeze.

I baked some vegan rolls (don’t tell the family) and paired it with pasta salad with plenty of veggies.

We picked a few tomatoes from the backyard.

I turned them into a simple, but delicious rustic lunch.

I also used a few of the homegrown tomatoes and some okra from the front porch in an amazing batch of veggie fajitas.

I have to say that my fajitas have been better than the take-out fajitas.

Guacamole topped burrito bowl.

Stir-fry

More vegan baking, Banana Muffins. The kids love these, but my husband doesn’t. Oh well, can’t please them all.

Messy Tostadas with homemade Mexican Rice