Vegan beanies and weenies, potato salad, and coleslaw

And now we’re to speed. This is what we ate for dinner 🙂 The cabbage in the coleslaw was from our CSA—best cabbage ever!

Vegan ballpark nachos

Our local Wholefoods finally got Diaya vegan cheese, and it lives up to the rave reviews. Who knew that something that is vegan, gluten-free, and soy-free could taste like cheddar? We will definitely buy this again, and look forward to trying the mozzerella flavor as well.

5 corn tortillas, cut into “chips” and baked in the oven at 400 for 10 minutes.

3 vegan hot dogs (sliced), sauted with 3 garlic cloves (minced) until browned. Stir in 3 TBL tomato paste and 1/4 cup white vinegar until combined. Add 1 can pinto beans (not drained) and a few shakes of liquid smoke and hot sauce. Add 1 tsp onion powder and black pepper to taste. Reduce heat to simmer and cover. Cook about 20 minutes, until sauce is rich and thick.

Top chips and beans with Daiya cheddar, green onions, and homemade vegan coleslaw.