Italian Chopped Salad, Spicy Eggless Salad + Fettucine with Cannellini Beans and Artichoke Hearts

Hello VegCooks!

Last week I tried three recipes from our August VegCookbook, Betty Goes Vegan.

1.  Italian Chopped Salad

I really liked this recipe and will definitely make it again.  My grocery store doesn’t carry the recommended Gardein Chick’n Scallopini, or Yves Meatless Pepperoni, so I replaced them with Wildwood Hickory BBQ Smoked Tofu and Field Roast Wild Mushroom Deli Slices. I loved how the Field Roast slices got crispy when I fried them. Almost like Bac-O Bits. I didn’t add the olives and pepperoncini, but I’m sure they would make it even more tasty.

Italian Chopped Salad

2. Spicy Eggless Salad

This was also yummy. I added some more Tony Chachere’s Creole Seasoning at the end to give it a little more flavor.

Spicy Eggless Salad

3. Fettucine with Cannellini Beans and Artichoke Hearts

I enjoyed this one too. My only complaint (and I haven’t found a vegan creamy pasta sauce recipe that doesn’t do this), is that once the pasta cools, the sauce gets kinda gummy.

Fettucine with Cannellini Beans and Artichoke

Overall, it was a much better VegCooking week than last week ( :

What did you VegCook last week?

What did you VegCook last week?

4 responses to “Italian Chopped Salad, Spicy Eggless Salad + Fettucine with Cannellini Beans and Artichoke Hearts

  1. Elizabeth Thompson

    Yay! I’m famous 🙂 I’ll be trying some more recipes this weekend!

  2. this looks so yummy! 🙂

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