Ann Arbor Vegan Kitchen

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vegetables

Three Bean Sweet Potatoes and Brussels Sprouts

Image Leave a comment January 6, 2021 Vicki Brett-Gach

With 2020 behind us, let’s get the fresh start we deserve.

More than 71 million Americans have gained weight during this pandemic. Let’s make it a happy and healthy New Year with a whole-food plant-based diet.

If this way of … Read more


Rainbow Harvest Salad

Image Leave a comment October 7, 2020 Vicki Brett-Gach

What happens when all of your favorite veggies join forces? Stunning color, a boatload of nutrition, and amazing flavor!

You’ll decide how many colors to include in your version. Use any vegetables you like in your salad, and substitute freely.… Read more


Chimichurri Corn on the Cob

Image Leave a comment September 2, 2020 Vicki Brett-Gach

Chimichurri Sauce…I can’t get enough of it. On rice, vegetables, roasted potatoes…and especially brushed over corn on the cob. This stuff is sooo good.

If you aren’t acquainted with Chimichurri happiness, come right in and have a seat. The origin … Read more


Sunset Veggie Bake

Image Leave a comment May 6, 2020 Vicki Brett-Gach

This is one of my newest favorites. It’s become the perfect dinner (or breakfast), especially during this pandemic. Why? Because it’s easy, inexpensive, and pantry friendly – and especially good right now when our grocery stores may not have everything … Read more


Air-Fried Zucchini

Image Leave a comment April 29, 2020 Vicki Brett-Gach

Zucchini is one of my favorite vegetables these days. I’m especially loving zucchini with just about any savory breakfast, like scrambled tofu, beans over toast…you name it.

But air-fried, zucchini is good enough to eat all by itself – just … Read more


Colcannon Stuffed Baked Potatoes

Image Leave a comment March 18, 2020 Vicki Brett-Gach

I could eat these everyday.

Inspired by traditional Irish Colcannon, this simplified dish starts with sautéed red cabbage and onions. A splash of balsamic vinegar adds extra color and flavor to the cabbage. Baked potatoes are scooped out, mashed, seasoned, … Read more


Steamed Kale and Cabbage

Image Leave a comment February 19, 2020 Vicki Brett-Gach

For the last few weeks I’ve been adding this steamed greens combo to almost everything!

Totally simple! And drizzled with balsamic vinegar, it’s totally delicious, too.

I add it to Breakfast Panini with Potatoes and Greens, Vegan Mac and … Read more


Easy Air-Fried Brussels Sprouts

Image 2 Comments January 29, 2020 Vicki Brett-Gach

These Easy Air-Fried Brussels Sprouts can help you reach oh-so-many goals this year, as you try to fit more green veggies into your menu.

Let’s start with a time saver, because no washing or prep work is required with this … Read more


Unstuffed Cabbage

Image 7 Comments January 15, 2020 Vicki Brett-Gach

Outstanding on a cold night, this recipe is deeply satisfying and delicious – but without all the work of traditional stuffed cabbage.

Of course it’s fully vegan, plant-based, and oil free. I make this in a pressure cooker, but I’m … Read more


Cream of Broccoli Spinach Soup

Image Leave a comment November 6, 2019 Vicki Brett-Gach


I’ve had the privilege of preparing weekly dinners for a group of patients learning how they can reverse their Type 2 Diabetes through a whole food plant-based diet. This has been part of a fabulous pilot program through IHA in … Read more


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Ann Arbor Vegan Kitchen is proudly “Whole-Food Plant-Based Certified” through WFPB.org!

Recent Posts

  • Three Bean Sweet Potatoes and Brussels Sprouts
  • Smoky Romesco Pasta
  • Chocolate Peanut Butter Truffles
  • Sweet Potato Streusel Bars
  • Sweet Potato and Cauliflower Peanut Stew
  • Pineapple Right-Side-Up Cakes
  • Rainbow Harvest Salad
  • Shortcut Roasted Carrot Hummus

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