Vegan tourtière with chick peas, caramelized vidalia onions, portabello mushrooms, and spinach w/sundried tomato and vegan cheese sauce

Vegan tourtière (spelt flour, vegan margarine, sea salt) with chick peas, caramelized vidalia onions, portabello mushrooms, and spinach (sea salt, tamari, vegan sugar, garlic, lemon juice, ginger, herbs provençal) w/sundried tomato and vegan cheese sauce sauce (vegetable stock, white vinegar, sea salt, nutritional yeast).

For this dish, I sautéed the vegetables, tossed them with the chick peas grounds with tamari, lemon and garlic, and then baked them in the par-baked crust.

Spelt bureka with beluga lentils, sundried tomatoes and green chard.

Spelt bureka with beluga lentils, sundried tomatoes, green chard, caramelized onions and cremini mushrooms (vegetable stock, nutritional yeast, garlic, nama shoyu, sugar).

Pissaladière with sundried tomatoes, green olives and pomegranate caramelized onions; ratatouille with chick peas and mushrooms

Pissaladière (whole wheat flour, canola oil, sea salt, yeast, herbs de Provence) with sundried tomatoes, green olives and pomegranate caramelized onions (sea salt, nutritional yeast, herbs de provence, pomegranate juice).

Ratatouille (roma tomatoes, Italian eggplant, zucchini, garlic, sea salt, black pepper, herbs de Provence, nutritional yeast, vegetable stock) with chick peas and cremini mushrooms.