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Bruno's Adventures

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Bruno's Adventures

Making plant-based cooking joyful, not complicated. From breakfast to dessert, discover delicious vegan recipes your whole family will love.

🌱 Fork & Roots was created with one simple mission: making plant-based cooking accessible, enjoyable, and delicious for everyone! We believe healthy eating shouldn't be complicated or boring. Here, you'll find:

Simple, budget-friendly recipes
Quick weeknight meals
Creative plant-based versions of your favorite comfort foods
Beginner-friendly cooking tips
Seasonal ingredients and meal ideas

Whether you're a longtime vegan, transitioning to plant-based eating, or simply wanting to add more vegetables to your diet - we're here to show you that cooking vibrant, nutritious meals can be both easy and exciting! Join our growing community of food lovers and let's make magic in the kitchen together! 💚

11/03/2026

🍄 Cozy Vegan Wild Rice & Mushroom Soup 🌿

Looking for a comforting, earthy plant-based meal for a crisp autumn day? This Cozy Vegan Wild Rice & Mushroom Soup is incredibly rich, creamy, and packed with savory flavor! It is the perfect one-pot dinner to warm you up from the inside out.

🛒 Ingredients

1 cup uncooked wild rice, rinsed

1 lb cremini mushrooms, sliced

1 medium yellow onion, diced

3 medium carrots, diced

3 celery stalks, diced

4 cloves garlic, minced

1/4 cup vegan butter

1/4 cup all-purpose flour

6 cups vegetable broth

1 cup full-fat coconut milk (or unsweetened cashew cream)

1 tbsp soy sauce or tamari

1 tsp dried thyme

1 tsp dried rosemary

Salt and black pepper, to taste

Fresh parsley, chopped, for garnish

👩‍🍳 Instructions

Sauté the veggies
In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.

Brown the mushrooms
Add the sliced mushrooms to the pot. Stir and cook for another 5 to 7 minutes until the mushrooms release their moisture and begin to brown.

Create the roux
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 to 2 minutes, stirring constantly, to remove the raw flour taste.

Simmer the soup
Gradually pour in the vegetable broth and soy sauce, stirring constantly to prevent any lumps. Add the rinsed wild rice, dried thyme, and dried rosemary. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 40 to 45 minutes, or until the wild rice is tender and chewy.

Make it creamy
Stir in the coconut milk and let the soup simmer uncovered for 5 more minutes until it thickens and becomes wonderfully creamy. Season generously with salt and black pepper to taste.

Garnish and serve
Ladle the warm soup into a simple ceramic bowl. Top with fresh chopped parsley and extra cracked black pepper.

Enjoy!
Dig into this hearty, warming Wild Rice and Mushroom Soup, a simple homemade meal bursting with cozy autumn flavors!

💡 Tips for the Best Soup

Make sure to use true wild rice, not a quick-cook blend, for the best chewy texture and nutty flavor.

If you want an even thicker soup, you can scoop out 1 cup of the soup (make sure you get some veggies), blend it until smooth, and stir it back into the pot.

This soup thickens as it sits in the fridge, making leftovers even better the next day. Just add a splash of vegetable broth or water when reheating.

Would you try this Cozy Vegan Wild Rice & Mushroom Soup? Let us know in the comments! 💚

11/01/2026

🍄 Creamy Vegan Garlic Mushroom Stroganoff 🌿

Looking for a rich, deeply satisfying plant-based dinner for chilly autumn evenings? This Creamy Vegan Garlic Mushroom Stroganoff is the ultimate comfort food—packed with earthy mushrooms, savory garlic, and a luxurious dairy-free cream sauce served over tender pasta! Perfect for a cozy weeknight meal that comes together in under 30 minutes.

🛒 Ingredients

1 lb cremini or button mushrooms, sliced

8 oz vegan pasta (like cavatappi, fusilli, or ribbon noodles)

1/2 yellow onion, finely chopped

4 cloves garlic, minced

2 tbsp olive oil (or vegan butter)

1 tbsp soy sauce or tamari

1 tbsp Dijon mustard

1 cup vegetable broth

1/2 cup full-fat coconut milk (or unsweetened cashew cream)

1 tbsp nutritional yeast

1 tbsp cornstarch (mixed with 1 tbsp cold water)

Salt and cracked black pepper, to taste

Fresh parsley, chopped, for garnish

👩‍🍳 Instructions

Cook the pasta
Bring a large pot of salted water to a boil. Cook the vegan pasta according to the package instructions until al dente. Drain and set aside.

Sauté the aromatics
Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

Brown the mushrooms
Add the sliced mushrooms to the skillet. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and develop a deep golden-brown sear.

Build the creamy sauce
Stir in the soy sauce, Dijon mustard, and vegetable broth, scraping up any browned bits from the bottom of the pan. Lower the heat to medium and pour in the coconut milk and nutritional yeast.

Thicken and simmer
Stir in the cornstarch slurry. Let the sauce simmer gently for 2–3 minutes until it becomes thick, glossy, and perfectly coats the back of a spoon. Season generously with salt and black pepper to taste.

Garnish and serve
Toss the cooked pasta directly into the creamy mushroom sauce. Serve hot in a simple bowl, garnished with plenty of fresh chopped parsley and extra cracked black pepper.

Enjoy!
Dig into this warm, comforting Mushroom Stroganoff, a simple homemade meal bursting with rich, savory, earthy goodness!

💡 Tips for the Best Stroganoff

Don't crowd the mushrooms in the pan! Giving them space ensures they sear and brown instead of steaming.

If you want a slight tang similar to traditional stroganoff, stir in 1 tbsp of vegan sour cream or a squeeze of lemon juice at the very end.

For extra umami, you can add a pinch of smoked paprika or use a mix of wild mushrooms like shiitake or oyster.

Would you try this Creamy Vegan Garlic Mushroom Stroganoff? Let us know in the comments! 💚

11/01/2026

🥕 Comforting Vegan Shepherd’s Pie 🍂

Looking for a rich, deeply satisfying plant-based dinner for chilly autumn evenings? This Comforting Vegan Shepherd's Pie is the ultimate cold-weather meal—packed with a savory, herb-infused lentil and vegetable filling, then blanketed under a thick layer of fluffy, golden mashed potatoes! Perfect for a cozy Sunday night or as a crowd-pleasing centerpiece for seasonal gatherings.

🛒 Ingredients
For the Fluffy Potato Topping:

2.5 lbs Yukon Gold or Russet potatoes, peeled and quartered

1/4 cup vegan butter

1/4 cup unsweetened oat or almond milk (plus more if needed)

Salt and black pepper, to taste

1/4 cup nutritional yeast (optional, for a slightly cheesy flavor)

For the Rich Lentil & Veggie Filling:

1 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1.5 cups cooked brown or green lentils (or 1 can, drained and rinsed)

1 cup frozen peas and corn (mixed)

3 tbsp tomato paste

2 tbsp soy sauce or tamari (for extra umami)

1 tsp dried thyme

1 tsp dried rosemary

2 cups vegetable broth

2 tbsp all-purpose flour (or cornstarch, to thicken)

Salt and black pepper, to taste

👩‍🍳 Instructions

Make the mashed potatoes
Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain, return to the pot, and mash thoroughly with the vegan butter, plant milk, salt, and pepper until fluffy and smooth. Stir in nutritional yeast, if using. Cover and set aside.

Sauté the aromatics
Preheat your oven to 400°F (200°C). Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.

Build the rich gravy
Stir in the tomato paste, dried thyme, and rosemary, cooking for 1 minute to darken. Sprinkle the flour over the vegetables and stir well to coat. Slowly pour in the vegetable broth and soy sauce, stirring constantly to prevent clumps.

Simmer the filling
Add the cooked lentils, frozen peas, and corn to the skillet. Bring to a gentle simmer and let it cook uncovered for 5–7 minutes, stirring occasionally, until the gravy has thickened into a rich, bubbling sauce. Season generously with salt and pepper to taste.

Layer and bake
Transfer the savory lentil and vegetable filling to a 9x13-inch baking dish, spreading it evenly. Spoon the mashed potatoes over the top, using a fork to gently smooth them out and create decorative ridges that will crisp up in the oven.

Bake to golden perfection
Bake for 25–30 minutes, until the filling is bubbling at the edges and the potato topping has developed beautiful golden-brown, crispy ridges. (You can broil for the last 2–3 minutes for extra crispiness!). Let it cool for 5–10 minutes before slicing.

Enjoy!
Spoon this hearty, warm Shepherd’s Pie into bowls and savor the layered comfort of savory lentils and rich mashed potatoes.

💡 Tips for the Best Shepherd's Pie

For extra flavor, stir 1-2 tbsp of nutritional yeast or roasted garlic into your mashed potatoes.

Want to save time? You can use a bag of frozen mixed veggies (carrots, peas, corn, green beans) instead of prepping fresh ones.

Ensure the filling is thick and bubbling before topping with potatoes, which prevents the mash from sinking into the sauce.

This dish tastes even better the next day as the flavors continue to meld!

Would you try this Comforting Vegan Shepherd’s Pie? Let us know in the comments! 💚

10/31/2026

🍎 Spiced Maple Apple Crisp 🍂

Looking for an easy, comforting plant-based dessert for chilly autumn evenings? This Spiced Maple Apple Crisp is packed with warm fall flavors, featuring tender, cinnamon-spiced apples sweetened with maple syrup, all topped with a buttery, crispy oat and pecan crumble! Best served warm, optionally with a scoop of your favorite vegan vanilla ice cream.

🛒 Ingredients

6 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and sliced

1/4 cup pure maple syrup

1 tbsp lemon juice

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tbsp cornstarch

For the Crisp Topping:

1 cup rolled oats

1/2 cup almond flour (or all-purpose flour)

1/2 cup pecans, roughly chopped

1/4 cup coconut sugar (or brown sugar)

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 cup vegan butter, melted

👩‍🍳 Instructions

Prep the apples
Preheat your oven to 350°F (175°C). In a large bowl, toss the sliced apples with the maple syrup, lemon juice, cinnamon, nutmeg, and cornstarch until the fruit is evenly coated. Transfer the mixture to a 9x9-inch baking dish, spreading it into an even layer.

Mix the topping
In a separate bowl, combine the rolled oats, flour, chopped pecans, sugar, cinnamon, and salt. Pour the melted vegan butter over the dry ingredients and stir with a fork until clumped and crumbly.

Assemble and bake
Scatter the crumble topping evenly over the apple layer, ensuring most of the fruit is covered. Bake for 35 to 45 minutes, until the apple juices are bubbling at the edges and the oat topping is golden-brown and crispy. Let cool for 5 to 10 minutes before serving.

Enjoy!
Spoon this warm, spiced Spiced Maple Apple Crisp into bowls and enjoy its comforting, sweet-cinnamon crunch. Pairs wonderfully with a scoop of vegan vanilla ice cream!

💡 Tips for the Best Apple Crisp

Mix apple varieties! A combination of sweet Honeycrisp and tart Granny Smith gives a fantastic depth of flavor.

Ensure the oats aren't too fine so your crumble topping stays textured and crispy.

If you notice the topping browning too quickly before the apples are tender, loosely cover the dish with foil.

Would you try this Spiced Maple Apple Crisp? Let us know in the comments! 💚

10/30/2026

🍂 Creamy Roasted Garlic and White Bean Soup 🌿

Looking for a warm, comforting plant-based meal for a chilly evening? This Creamy Roasted Garlic and White Bean Soup is incredibly rich, velvety, and packed with savory depth—all without a drop of dairy! The slow-roasted garlic becomes sweet and mellow, pairing perfectly with hearty cannellini beans and fragrant herbs. Serve with a crusty piece of bread for the ultimate cozy dinner.

🛒 Ingredients

2 whole heads of garlic

2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed

1 tbsp olive oil (plus more for roasting garlic)

1 medium yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 tsp dried thyme (or 3-4 sprigs of fresh thyme)

1 tsp dried rosemary, finely chopped

1 bay leaf

Salt and black pepper, to taste

1 tbsp lemon juice (for a touch of brightness)

Fresh parsley, chopped, for garnish

Olive oil or chili oil, for drizzling

Crusty bread, for serving

👩‍🍳 Instructions

Roast the garlic
Preheat your oven to 400°F (200°C). Slice the top off each head of garlic to expose the cloves. Place them on a piece of aluminum foil, drizzle with a little olive oil, and season with a pinch of salt. Wrap the foil tightly and roast for 40 minutes, until the cloves are completely soft and caramelized. Let them cool, then squeeze the sweet, roasted cloves out of their skins and set aside.

Sauté the aromatics
While the garlic roasts, heat 1 tbsp of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.

Simmer the soup
Add the roasted garlic, drained white beans, vegetable broth, thyme, rosemary, and the bay leaf to the pot. Stir well, scraping up any bits from the bottom. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes to allow the flavors to meld.

Blend until creamy
Remove and discard the bay leaf (and any fresh herb sprigs, if used). Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. (Alternatively, carefully transfer the soup in batches to a stand blender and blend, then return to the pot).

Season and finish
Stir in the lemon juice, then season with salt and generous amounts of black pepper to taste. If the soup is too thick, stir in a little extra vegetable broth or water to reach your desired consistency.

Garnish and serve
Ladle the warm soup into bowls. Garnish with a drizzle of olive oil or chili oil, fresh chopped parsley, and plenty of cracked black pepper. Serve hot with warm, crusty bread.

Enjoy!
Savor this deeply flavorful, comforting White Bean Soup, a simple homemade meal bursting with rich, roasted garlicky goodness!

💡 Tips for the Best Soup

For extra richness, you can blend in 1/4 cup of raw cashews (soaked in boiling water for 15 minutes) or a splash of unsweetened coconut milk.

Don't skip the lemon juice at the end! It cuts through the rich, earthy flavors and makes the soup pop.

Serve with croutons or a sprinkle of vegan parmesan for some added texture.

Would you try this Creamy Roasted Garlic and White Bean Soup? Let us know in the comments! 💚

10/29/2026

🍁 Cozy Spiced Pumpkin Oatmeal 🌿

Looking for an easy, flavorful plant-based breakfast? This Cozy Spiced Pumpkin Oatmeal is packed with warm fall spices, rich pumpkin, and hearty oats in every bite! Perfect for a nourishing, comforting morning start during these chilly autumn days.

🛒 Ingredients

1 cup rolled oats

2 cups unsweetened almond milk (or any plant milk)

1/2 cup pure pumpkin puree

1 tbsp maple syrup (plus more for drizzling)

1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

1/2 tsp vanilla extract

A pinch of salt

2 tbsp toasted pecan pieces, for garnish

1 tbsp pumpkin seeds (pepitas), for garnish

A pinch of ground cinnamon, for garnish

👩‍🍳 Instructions

Cook the base
In a small saucepan, combine the rolled oats, almond milk, pumpkin puree, pumpkin pie spice, and a pinch of salt. Stir well to integrate the pumpkin into the liquid.

Simmer until creamy
Bring the mixture to a gentle boil over medium heat. Reduce the heat to low and simmer for 5–7 minutes, stirring frequently, until the oats are tender and the mixture has reached your desired creamy thickness.

Stir in final touches
Remove the saucepan from the heat. Stir in the maple syrup and vanilla extract until well combined and fragrant.

Garnish and serve
Spoon the warm pumpkin oatmeal into a bowl. Garnish generously with the toasted pecan pieces, pumpkin seeds, and an extra pinch of ground cinnamon. Drizzle with a little more maple syrup if you like it sweeter.

Enjoy!
Dig into this warm, comforting Spiced Pumpkin Oatmeal, a simple homemade breakfast bursting with cozy, spiced autumn goodness!

💡 Tips for the Best Oatmeal

For extra richness, stir in a spoonful of almond butter or coconut cream at the end.

You can add a tablespoon of chia seeds or flaxseeds while cooking for extra fiber and thickness.

If the oatmeal gets too thick, simply stir in a splash of extra plant milk before serving.

Leftovers can be stored in the fridge and reheated with a splash of milk the next day.

Would you try this Cozy Spiced Pumpkin Oatmeal? Let us know in the comments! 💚

10/29/2026

🍂 Roasted Garlic and Herb Brussels Sprouts 🌿

Looking for an easy, flavorful plant-based side dish for your holiday table or a cozy weeknight dinner? These Roasted Garlic and Herb Brussels Sprouts are packed with natural savory goodness, featuring crispy golden-brown edges, sweet roasted whole garlic cloves, and fragrant fresh herbs in every bite! Perfect for pairing with your favorite festive dishes or cozy grain bowls.

🛒 Ingredients

1.5 lbs Brussels sprouts, trimmed and halved

6-8 whole garlic cloves, peeled

2 tbsp olive oil

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme leaves

1 tbsp balsamic vinegar (optional, for a touch of sweetness)

Salt and cracked black pepper, to taste

1/4 cup toasted pecans, roughly chopped, for garnish

Fresh parsley, chopped, for garnish

👩‍🍳 Instructions

Prep the vegetables
Preheat your oven to 400°F (200°C). Wash and trim the Brussels sprouts, slicing them in half lengthwise. Peel the whole garlic cloves, leaving them whole so they get sweet and mellow as they roast.

Season and toss
In a large bowl, toss the halved Brussels sprouts and whole garlic cloves with the olive oil, chopped rosemary, thyme, salt, and black pepper until everything is evenly and generously coated.

Arrange for roasting
Spread the Brussels sprouts and garlic in a single layer on a large baking sheet, ensuring the cut sides of the sprouts are facing down to get that perfect crispy, caramelized texture.

Roast until crispy
Roast for 20–25 minutes, tossing halfway through, until the Brussels sprouts are tender on the inside with deeply browned, crispy outer leaves, and the garlic cloves are soft and golden.

Dress and garnish
Transfer the hot roasted sprouts and garlic to a serving bowl. Drizzle with the balsamic vinegar, if using, and toss gently. Top with the toasted chopped pecans and fresh parsley for a delightful crunch and color.

Enjoy!
Dig into these warm, fragrant Roasted Garlic and Herb Brussels Sprouts, a simple homemade side dish bursting with savory, caramelized autumn goodness!

💡 Tips for the Best Roasted Sprouts

Don't crowd the pan! Giving the sprouts space ensures they roast and get crispy instead of steaming.

Save any loose outer leaves that fall off during trimming; they get extra crispy like chips during roasting!

For a touch of festive flair, you can toss in a handful of dried cranberries right after roasting.

Ensure your oven is fully preheated before putting the baking sheet in to get the best sear on the vegetables.

Would you try these Roasted Garlic and Herb Brussels Sprouts? Let us know in the comments! 💚

10/28/2026

🍁 Creamy Spiced Pumpkin Lentil Curry 🌿

Looking for an easy, flavorful plant-based meal? This Creamy Spiced Pumpkin Lentil Curry is packed with warm fall spices, a rich coconut-pumpkin sauce, and hearty lentils in every bite! Perfect for serving over steamed basmati rice or with warm naan for a cozy lunch or dinner.

🛒 Ingredients

1 cup dry brown or green lentils, rinsed and drained (or 1 can of cooked lentils, drained)

1 cup pure pumpkin puree

1 can (14 oz) full-fat coconut milk

1 medium onion, diced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp curry powder

1 tsp Garam Masala

1/2 tsp ground cumin

1/2 tsp chili flakes (optional, to taste)

2 cups vegetable broth

1 tbsp olive oil or coconut oil

Salt and black pepper, to taste

2 cups fresh spinach, tightly packed

Fresh cilantro, chopped, for garnish

Cooked basmati rice, for serving

👩‍🍳 Instructions

Sauté the aromatics
Heat the oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent. Stir in the minced garlic, ginger, curry powder, Garam Masala, and cumin. Cook for 1 minute until highly fragrant, stirring constantly.

Simmer the base
Stir in the dry lentils, pumpkin puree, coconut milk, and vegetable broth. Mix well to combine, scraping up any spices from the bottom of the pot. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 25–30 minutes until the lentils are completely tender. (If using canned cooked lentils, reduce the broth to 1/2 cup and simmer for just 10–12 minutes).

Add the greens
Uncover the pot and let the curry thicken for another 3–5 minutes. Stir in the fresh spinach and let it wilt into the warm curry for 1–2 minutes. Season generously with salt, black pepper, and chili flakes if using.

Garnish and serve
Ladle the warm curry over steamed basmati rice and garnish generously with chopped fresh cilantro.

Enjoy!
Dig into this rich and comforting Pumpkin Lentil Curry, a simple, homemade one-pot meal bursting with savory, spiced goodness!

💡 Tips for the Best Curry

For extra bulk, you can toss in diced sweet potatoes or chickpeas along with the lentils.

If the curry becomes too thick, stir in a splash of water or vegetable broth.

Adjust the spices to your preference; a pinch of cayenne or extra chili flakes adds a great kick of heat to balance the sweet pumpkin.

Would you try this Creamy Spiced Pumpkin Lentil Curry? Let us know in the comments! 💚

10/28/2026

🧄 Garlic Green Garlic Tofu 🌿

Looking for an easy, flavorful plant-based meal? This Garlic Green Garlic Tofu is packed with fresh garlic flavor, a savory-sweet sauce, and crispy golden tofu in every bite! Perfect for serving over steamed rice or noodles for a delicious lunch or dinner.

🛒 Ingredients
- 14 oz firm tofu, pressed and cut into cubes
- 4 cloves garlic, minced
- 1 bunch green garlic, finely chopped
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1/2 tsp red pepper flakes
- Salt and black pepper, to taste
- 2 green onions, chopped, for garnish
- Cooked rice or noodles, for serving

👩‍🍳 Instructions

1. Prepare the sauce
In a bowl, combine the minced garlic, chopped green garlic, soy sauce, maple syrup, sesame oil, red pepper flakes, salt, and black pepper. Mix well.

2. Marinate the tofu
Add the tofu cubes to the bowl and gently toss until evenly coated. Let marinate for at least 30 minutes for the best flavor.

3. Heat the skillet
Place a large skillet over medium heat. Add the marinated tofu along with the sauce.

4. Cook until golden
Cook for 8–10 minutes, stirring occasionally, until the tofu is lightly browned and crispy around the edges. Allow the sauce to coat the tofu nicely.

5. Garnish and serve
Sprinkle with chopped green onions and serve hot over steamed rice or your favorite noodles.

6. Enjoy!
Dig into this delicious Garlic Green Garlic Tofu, a simple homemade meal bursting with savory, garlicky goodness!

💡 Tips for the Best Tofu
- Press the tofu well to remove excess moisture and help it brown.
- For crispier tofu, pat the cubes dry and brown them in a little oil before adding the marinade.
- Adjust the red pepper flakes to suit your preferred spice level.
- Add a splash of water if the sauce becomes too thick while cooking.

Would you try this Garlic Green Garlic Tofu? Let us know in the comments! 💚

10/27/2026

GUESS THE VEGAN INGREDIENT! (Quiz Time)

Take a close look at the picture below. These look exactly like perfectly seared, buttery seafood scallops, but they are 100 percent plant-based!

Can you guess what they are actually made from?

A) Hearts of Palm
B) Daikon Radish
C) King Oyster Mushrooms
D) Firm Tofu

Drop your answer in the comments below! We will reveal the correct answer and the full recipe in our stories tomorrow.

Hint: They are scored on top, soaked in a kelp broth for a seafood flavor, and seared in vegan butter to get that incredible golden crust!

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1001 S. Main Street STE 600
Kalispell, MT
59901

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