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Chili Cheese Tater Skins

Prep Time: 10 Min
Cook Time: 1 Hour +

Yields: 4 Skins

What You Need

2 Large Russet Potatoes
EVOO
2 1/2 C + Leftover Chili
Shredded Old Cheddar
1/2 Jalapeno, sliced in to rings
2 Green Onions, sliced
Sour Cream
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

Notes

Here's the chili recipe I used for these stuffed skins. I had about 2 1/2 to 3 C of the chili leftover. The amount you'll need will depend on the size of your russets / skins.

https://www.thehappyveg.ca/recipes/spicy-chili-over-mash

You can essentially use any leftover chili, or, open up a can of your favourite store-bought brand! Just make sure it's not super runny / liquidy. You want a thicker chili for these skins.

Directions

Preheat your oven to 425 F
Empty your chili in to a small, covered pot set to low. Stir occasionally as your taters bake.
Get your potatoes on a parchment lined baking sheet. Pierce them several times with a fork all over, paying special attention to the thickest parts of the taters. Drizzle them generously with EVOO & season each tater with salt, pepper, and pepper flakes. Bake the potatoes for one hour or longer, flipping half way. The skins should be shriveled, golden brown, and crisp, while the inside flesh should be fluffy and perfectly cooked. Use a sharp knife to pierce the thickest part of your potato to check for doneness. If they need more time, continue to bake until tender.

Place the tray on a wire cooling rack and carefully transfer your steamy potatoes to a cutting board. Cut them in half lengthwise to allow them to cool down a bit faster. Once they're cool enough that you can handle them without burning yourself, cup the potatoes in your palm and use a teaspoon to carefully scoop out most of the potato flesh leaving you with an empty potato bowl. Reserve the flesh for a future dish or discard.
Return the skins to the tray hollowed side up and give them a spray with cooking spray. Bake the skins for about 10 minutes. Carefully place the tray back on your wire rack. Spoon chili in to each skin, ensuring they're nice and full. Depending on the size of your russets, you may have a little chili leftover. Top the skins with your desired amount of shredded cheddar and a slice of spicy jalapeno. Back in to the oven for 7 - 10 minutes until cheese is melty and gorgeous.
Serve the skins up with a dollop of sour cream and some sliced green onions. ENJOY!

HAPPY VEG

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Spicy Chili Over Mash

Prep Time: 25 Min
Cook Time: 2 Hours

Yields: 4 Servings

What You Need

1 Tbsp. EVOO
2 Tbsp. Unsalted Butter
1 Tsp. Red Pepper Flakes
2 cloves Garlic, crushed & minced
2 Yellow Onions, diced
2 stalks Celery, diced
2 Jalapeno Peppers, diced
1 Bell pepper, diced (Not Green)
SPICE BLEND - 2 1/2 Tsp. Mexican Chili Powder, 1 Tsp. Kashmiri Chili Powder, 1 Tsp. Ground Cumin, 1/2 Tsp. Tex-Mex Seasoning, 1 Tsp. Chipotle Powder, 2 Tsp. Cocoa Powder, 1 Tsp. Onion Powder
340g Beyond Meat Beef
2 Tbsp. Tomato Paste
2 Tsp. Browning Sauce
540ml Salt-Free Red Kidney Beans, drained & lightly rinsed
540ml Pinto Beans, drained & lightly rinsed
1 L Pres. Choice Plant-Based Chik'n Broth
1/2 Tsp. + Himalayan Salt
Cracked Pepper
CHEESY MASH

I made my Broccoli Cheddar Potatoes recipes and simply omitted thew broccoli. Sub your fave mash recipe or use the recipe below.
https://www.thehappyveg.ca/recipes/broccoli-cheddar-mashed-taters

GARNISH - Crispy Tortilla Strips, Butter, Sliced Jalapeno, Green Onion, Red Onion, Shredded Cheddar, Sour Cream

Directions

Begin heating the butter, EVOO, garlic, and pepper flakes, in a large skillet / pot set to just about medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, jalapeno, bell pepper, celery, and a generous hit of both salt & pepper. Stir and let those veggies cook about 5 minutes. Whisk together your spices and add half of the blend to the skillet. Stir to combine and continue to cook another 5 minutes.
Make a well in the center and drop in your beef. Break up the beef in to smaller crumbles, flipping as it cooks for even browning. This should take about 5 minutes, at which point you can stir everything together and continue to cook another couple minutes. Add the remaining spices and continue to cook another 3 - 4 minutes. Next, add the tomato paste and browning sauce, stirring to combine everything and letting that continue to cook another couple of minutes. Fold in both cans of beans along with a generous hit of both salt & pepper. Continue to cook for another 5 minutes, stirring as the skillet cooks.

Pour in the broth, scraping the bottom of the skillet for any flavourful bits. Bring the chili to a boil and once boiled, add 1/2 tsp. salt, reduce to a simmer, and simmer for a minimum of one and a half hours. This will thicken the chili to perfection. If at the end of the cook process you deem it too thick, you can always thin it out with some broth. I like a thicker chili, especially paired with creamy mash.
With 30 minutes remaining on the chili, prepare your mashed potatoes according to the provided recipe, or your favourite recipe for mash. Heck, grab a bag of the powdered potatoes if you want to save even more time!
Taste the chili and if needed, adjust the salt to your liking.
For service, scoop mashed taters in to the side of a shallow bowl and fill the other side with your chili. Add some butter to your mash and top your chili off with some / all of the recommended garnishes. ENJOY!
Any remaining chili can be reserved for 4 days in an airtight container.

HAPPY VEG

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Sheet Pan Cheesy Broccoli & Taters

3/25/2025

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Sheet Pan Cheesy Broc & Taters

Prep Time: 15 Min
Cook Time: 35 - 40 Min

Yields: 3 - 4

What You Need

1 Head Broccoli, broken down in to florets (About 4 C)
3 Yellow Potatoes, chopped (approx. same size as your broc florets. 3ish C)
1/3 C EVOO
3 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
1 Tsp. Red Pepper Flakes
Heaping 1/2 C Extra Old Cheddar, shredded
Himalayan Salt & Cracked Pepper
Grana Padano
Fresh Parsley for Garnish

Notes

I kept the skins on the taters. Make sure to give your taters a good scrub when you're going to be eating the skin!
When I tested the recipe, I tossed the broccoli & potatoes together with the oil and seasonings before realizing I needed to cook the potatoes first lol. I ended up scooping the taters out of the mixing bowl on to a tray. Mix them separately and split your oil & seasonings accordingly using more EVOO if needed to coat.
I originally shredded about a cup of cheese, but noticed that half cup was plenty. Use more cheese if desired for an even cheesier side / snack.

Directions

Preheat oven to 400 F. Add your broccoli and potatoes to a large mixing bowl and toss them together with the EVOO, pep flakes, cracked pepper to taste, and the Clubhouse seasoning until they're nice and coated.
Transfer the potatoes only (see notes, this was annoying) to a parchment lined baking sheet large enough to accommodate all your veg. Season your taters liberally with salt and place them in to the oven to bake. Bake the taters about 20 minutes, flipping once while they cook. Carefully move the tray to a wire rack and add your broccoli to the tray. Toss everything together to form an even layer as best your can, and season the tray once again with salt. Return it to the oven and continue to cook another 15 - 20 minutes, flipping once. At this point, taters should have some good browning and broccoli should be nice and tender. Continue in the oven longer if you desire more colour on your broc / taters.
Remove the tray to a wire rack and sprinkle your cheddar over the tray. Place back in the oven for a couple of minutes until the cheese is melty. Remove and set on to your wire rack once again. Finely shred some grana padano over the tray followed by a sprinkle of pepper flakes & fresh parsley.
Serve as a side dish, or, do what I did and just eat it straight from the tray lol ENJOY!

HAPPY VEG

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Pick Your Patty

While I don't eat burgers all the time, when I get that craving for a good burger, I don't hesitate to get that going! What kind of burger patty I use depends wholly on the experience I'm looking for. If I'm craving like, a really good beef substitute, then I'll probably reach for one of the burgers listed below;

Beyond Meat Burgers
Impossible Burgers
Gardein Supreme Burgers
NotCo Smash Burger Patties

If I'm looking for an alternative, something that I can eat like a burger but doesn't necessarily have to taste like beef, here's a few I enjoy;

Wholly Veggie Supergreens Burgers
Gardein Supreme Black Bean Burgers
Gardein Supreme Chik'n Filets

It's All About The Toppings

I will often times cater my toppings to the kind of patty / experience I want. In this case, I went with a beefy veggie burger. When I am craving that beefy, juicy experience, I usually go all out on my toppings. That means crispy lettuce, juicy tomato, sharp red onions, juicy, tangy pickles, zippy pickled hot peppers, some kind of cheese, and any combination of condiments including mayo, spicy mayo, ketchup, mustard, and sweet relish. I want every bite to explode all over my face lol. Is there anything better when it comes to a burger?

Cooking / Serving

In a perfect world, every burger you ever eat would come off the barbecue! That char and the sealed in juices, that's what makes a perfect burger to me. Since the barbecue isn't a year round sitch, pan frying or using a grill pan are good alternatives.

What are we serving our burgers with? That depends on how hungry everyone is. Burgers are filling and if you're having more than one, you may not need anything on the side. I always need a little something;

Potato or Macaroni Salad
Mac & Cheese
Sliced / Cut Up Veg
Salad
Tater Chips

It's important that when you actually get that craving for a burger, you do it the right way. It needs to satisfy those cravings or you'll be looking for another burger in no time.

For my alternative patties, I'll cater my toppings to the flavours within the patties themselves. You can always assume I'll be using cheese, mayo, and pickled hot peppers, and then anything else that ,meshes well with the patty's flavour profile.

At the end of the day, you just want it to be amazing, and when I have my burgers, they hit those right notes for me and I can bury that craving for another month or two lol.

So, how do YOU do burgers? Are you team load up on them toppings, or team keep it simple? What toppings are a must have for your burgers?

HAPPY VEG

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Creamy Tomato Bucatini <3

3/21/2025

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Creamy Tomato Bucatini

Prep Time: 20 Min
Cook Time: Approx. 1 Hour

Yields: 4+ Servings

What You Need

454g Bucatini Pasta
3 Tbsp. EVOO
1 Tbsp. Pepperoncini In Chili Oil
3 cloves Garlic, crushed
1 Yellow Onion, diced
1 Red Bell Pepper, diced
1 Carrot, peeled & diced
2 stalks Celery, diced
1 Tbsp. Tomato Paste
1 C White Wine ( I used a local Ontario Pinot)
796ml San Marzano Style Tomatoes
Small Handful Fresh Basil
1/2 C Whipping Cream, room temp
1/2 C Grana Padano, finely shredded
1/4 C Store-Bought Pesto
3 Tbsp. Fresh Parsley, chopped
1/2 Tsp. + Himalayan Salt
Cracked Pepper
GARNISH - Grana Padano, Basil, Parsley

Directions

Begin heating the EVOO, pepperoncini, and garlic, in a large stainless skillet set to just below medium. Once heated, let everything sizzle together for about a minute before adding the onion, pepper, carrot, celery, and a generous hit of both salt & pepper. Stir occasionally to ensure your veggies don't char, reducing your temp if needed. Cook for about 10 - 12 minutes until the veggies are cooked down nicely. Pour in your wine, season with another good pinch of salt, and let the wine simmer until mostly reduced. This will take 5 - 7 minutes approximately. Once the wine has cooked off, add your tomatoes, rinse out the can 1/3 of the way with water, swishing it around to lift all the tomato remnants & pour that in your skillet. Smash up the tomatoes a bit in the skillet as you wait for the sauce to start coming to a low boil. Once the sauce starts bubbling pretty rapidly, reduce the heat to a simmer and stir in the 1/2 tsp. salt & fresh basil. Cover for 30 minutes.
Bring a large pot of cold, generously salted water to a boil. Once boiled, leave covered until your sauce is blended.

Once the sauce is finished, carefully transfer it to a heat safe blender ( I use my Vitamix) and add the cream. Blend until smooth. Alternately, add the cream to the skillet and use an Immersion blender. Now, you will not need all of the sauce for this recipe. I used about half of it and packed the other half in an airtight container. It can be refrigerated for about 5 days. Return the sauce to the skillet and leave covered until the bucatini is finished.
Cook your bucatini in the boiling water until almost perfectly al dente according to package directions. Transfer your bucatini directly from the boiling water to your skillet of sauce. Start tossing to combine the pasta in the sauce. At this point, you have reserved sauce if you think you need some more! Once it's combined, let the bucatini skillet simmer until your bucatini is perfectly cooked.
Turn off the heat and add the parsley, pesto, grana padano, and a ladle of pasta water. Start tossing until everything is combined in the skillet. Cover and set aside for 5 minutes. Taste and adjust your salt at this point if needed.
Serve your bucatini garnished with heaps of finely shredded grana padano, fresh parsley, and some gorgeous basil. ENJOY!
Any leftover pasta can be refrigerated in an airtight container for 4 - 5 days.

HAPPY VEG

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Loaded Hard Tacos

3/18/2025

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Loaded Hard
Tacos

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 12 Tacos

What You Need

12 x Old El Paso Hard Taco Shells
215g Old El Paso Mexican Rice
528ml La Costena Mexican Pinto Beans
Monterey Jack with Jalapenos, shredded (About 1 C)
Shredded Red Cabbage (Use your Mandolin)
Shredded Iceberg Lettuce (Shredduce)
Grape Tomatoes, diced
1/4 Yellow Onion, finely diced
1 Jalapeno, sliced in to rings
Pea Shoots
Nando's Perinaise (Sub Chipotle Mayo)
Salsa Verde
Hot Sauce ( I love Valentina Super Hot)

Notes

You will definitely have some hot components left. If you're able to find a package of hard shell tacos with more than 12, you could probably serve up 15 tacos.
The garnishes are all recommendations. Top these simple tacos with any assortment of your favourite toppings / garnishes.

Directions

Empty the beans in to a small pot set to low heat and cover until service. Stir a couple times as they warm through.
Prepare the Old El Paso rice according to package directions.
ASSEMBLY - Get your hard shells set up in a taco holder if you have on available. Start by spooning some of the cooked rice in to the bottom of each shell, followed by a scoop of your Mexican beans. Sprinkle with shredded cheese and a spoon of green salsa. Sprinkle some diced onions followed by some shredded cabbage, shredduce, diced toms, a drizzle of Perinaise, a slice of jalapeno, and finish with pea shoots. ENJOY!
Any remaining hot components can be packed up in airtight container in the fridge for 4 days. <3

HAPPY VEG

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Deviled Eggs

3/16/2025

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Deviled Eggs

Prep Time: 10 Min
Cook Time: Approx. 13 Min

Yields: 12 Deviled Eggs

What You Need

6 Large, Free-Range Eggs
3 Tbsp. Mayonnaise
1 Tsp. Dijon Mustard
Apple Cider Vinegar
Himalayan Salt
Cracked Pepper
Red Pepper Flakes
Paprika
1 Green Onion, sliced diagonally

Directions

Add your egg to a medium sized pot and fill with enough cold water to cover them entirely by about an inch. Set the pot on the burner and set it just above medium high. Once the pot comes to a boil, set a time for 5 minutes. After the timer goes off, remove the pot from the burner and cover the eggs for 5 minutes. Set up an ice bath, strain the eggs, and place them in the ice bath for a few minutes to cool.
Crack your eggs off the side of your ice bath bowl. I find it easier to peel the eggs under the water which allows water to slip under the shell and loosen it but crack and peel them any way you want, leaving the white as in tact as you can.
Cut the eggs in half lengthwise and scoop the yolks out in to a small bowl. Add the mayo, Dijon, a splash of cider vinegar, and season to taste with salt, pepper, and pepper flakes. Mash everything together until creamy with no big chunks of yolk. If you have a piping bag, use an Open Star tip and transfer the mixture to your bag. Pipe the filling in to your egg white bowls until you've used it all up. Alternately, you can carefully spoon the mixture in to the eggs.
Sprinkle them with paprika and top them with one or two slices of your green onions. Serve & ENJOY!
Any additional Deviled Eggs can be kept in an airtight container in the fridge for 3 days.

HAPPY VEG

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Cheesy Enchilada Bean Tostadas

3/14/2025

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Cheesy Enchilada Bean Tostadas

Prep Time: 25 Min
Cook Time: 35 - 40 Min

Yields: 8 Tostadas

what You Need

8 Jalapeno Tostadas
2 Tbsp. EVOO
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
3 Green Onions, sliced & separated light & dark portions
1 Tsp. Tex-Mex Seasoning
540ml Pinto Beans, drained & lightly rinsed
296ml Red Enchilada Sauce
3/4 C Old Cheddar, shredded
Himalayan Salt & Cracked Pepper
GARNISHES - Shredded Red Cabbage, Sliced Jalapeno, Spicy Green Salsa, Shredded Old Cheddar, Finely Diced Red Onion, Reserved Dark Green Onions, Valentina Super Hot Sauce, Lime Wedges, Sour Cream

Directions

Begin heating the EVOO, pepper flakes, and garlic in a 10" skillet set to just about medium heat. Once heated, stir and let everything sizzle together for about a minute. Add the onion, light portions of the green onions, Tex-Mex seasoning, and a good pinch of salt & pepper. Stir and let the onions cook for 7 - 8 minutes until mostly soft. Fold in the pinto beans along with another good pinch of salt and let the beans cook for about 5 minutes, stirring as they warm through.
Pour in the enchilada sauce. Fill the can 1/3 of the way with water to swish out any remaining sauce and pour that in to the skillet. Once the beans start pretty rapidly bubbling, give them a good stir & reduce your heat to a simmer. Let the beans simmer 15 - 20 minutes, stirring as they cook to avoid any sticking to the skillet.

After the cook time, there should still be some sauce, but it will be rich & thick. At this point, turn off the heat and stir in the cheddar cheese until melty and combined. Remove the skillet from the heat and keep it covered for 5 minutes as you set up your assembly station. Taste and adjust salt if needed prior to serving.
To assemble, start with your crispy tostadas & spoon a generous serving of the cheesy beans in to the center of the tostadas. Spread your beans a bit, but don't cover the entire tostada or they'll get soft too quickly. Leave a good perimeter free of condiments. Next, top them with some shredded cabbage & cheddar, followed by a good spoonful of spicy green salsa. I'm obsessed with the Herdez Guacamole Salsa! Next, reserved green onions, diced red onions, hot sauce, sliced jals, and a squeeze of lime. Serve & ENJOY!
NOTE - I didn't have sour cream when I made these, but that creamy, cool dollop would've really sealed the deal. If you have it, use a small dollop on each tostada.

HAPPY VEG

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Maccheroni Ragu

3/10/2025

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Maccheroni Ragu

Prep Time: 30 Min
Cook Time: 2 Hours 40 Min (approx)

Yields: 4 + Servings

What You Need

450g Maccheroni Noodles, dry
1/4 C EVOO
3 cloves Garlic, crushed & minced
1 Tsp. Red Pepper Flakes
A Few Sprigs Fresh Thyme
1 Yellow Onion, diced
3 Green Onions, sliced
2 stalks Celery, diced
1 Carrot, peeled & diced
2 Roasted Red Peps, diced
227g Cremini Mushrooms, wiped clean & diced
1 small Zucchini, diced
340g Impossible Foods Beef
2 Tbsp. Tomato Paste
1 C White Wine ( I used a local Ontario Pinot)
3 C Pres. Choice Plant-Based Chik'n Broth
1 C 2% Milk
Small Handful Fresh Basil
1/4 C Fresh Parsley, chopped
2/3 C Grana Padano, finely shredded
1/2 Tsp. + Himalayan Salt
Cracked Pepper
GARNISH - Grana Padano, Parsley, Basil

Directions

Begin heating the EVOO, pepper flakes, thyme sprigs, and garlic, in a large skillet deep enough to accommodate all of the liquids we're going to be adding. Once heated, let everything sizzle together for about a minute before adding the onion, green onion, celery, carrot, and a good pinch of both salt & pepper. Let those veggies cook for about 10 minutes, reducing the heat slightly if needed. Next, add the roasted peps, zucchini, mushrooms, and another generous hit of both salt & pepper. Stir and let everything cook another 12 - 15 minutes until most of the mushroom liquid has cooked off.
Make a well in the center of the pan and drop in your plant-based beef. Let the beef brown up in the center of the skillet as you break it in to smaller crumbles, flipping it often to brown all sides. This should take about 7 or 8 minutes. Pour in your wine and stir in the tomato paste along with a good pinch of salt. Let that simmer now until reduced by at least half, about 4 minutes. Pour in the room temp milk & broth, and wait for your sauce to come to a pretty good bubble. At this point, stir in the fresh basil and 1/2 tsp. salt, reduce to a simmer, and simmer your sauce for 2 hours.

With about 45 minutes remaining, begin heating a large pot of cold, generously salted water to a boil. As it boils, use that hot water to add to your skillet of sauce to keep it simmering until our pasta is ready. Add your noodles and cook them to just about al dente according to package directions.
Pluck the thyme sprigs out of your skillet. Strain the noodles directly from the pasta water in to your skillet of sauce. Start tossing everything together, adding additional pasta water to help coat all of your noodles. The pasta will simmer in the sauce now for a few minutes until perfectly al dente. As I said, add pasta water if needed to coat nicely. Once the noods are perfectly cooked, turn off the heat, add the parsley, grana padano, and a ladle of pasta water. Toss until glossy and combined, cover, and set aside for 5 minutes.
Taste your pasta and season with salt / pepper to taste if needed / desired. Serve your pasta garnished with heaps of grana padano, fresh parsley, and basil. ENJOY!
Leftovers can be kept in an airtight container in the fridge for 4 days.

HAPPY VEG

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Cheesy Scalloped Potatoes

3/7/2025

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Cheesy Scalloped Potatoes

Prep Time: 15 Min
Cook Time: Approx. 2 Hours

Yields: 4

What You Need

3 C Potatoes, sliced on the second lowest setting of your mandolin (I had 2 Russets and 1 Yellow Potato)
4 Tbsp. Unsalted Butter
2 Tbsp. AP Flour
1/2 Tsp. Red Pepper Flakes
1 1/2 C 2% Milk, room temperature
3/4 C Whipping Cream, room temperature
1/2 Yellow Onion, peeled
3 cloves Garlic, crushed & peeled
3/4 C Pizza Mozzarella, shredded
1 C Extra Old White Cheddar, shredded
1/4 C Grana Padano, shredded
Fresh Thyme
1/2 Tsp. + Himalayan Salt
Cracked Pepper
GARNISH - Fresh Parsley

Directions

Begin melting the butter & pepper flakes in a medium sized pot set to just below medium heat. Once melted and starting to bubble, stir in the all purpose flour until combined. Reduce your heat and continue to stir as the roux bubbles away. You're going to let the roux simmer in the pot for 2 minutes, stirring often to avoid burning / scorching. Whisk in the cream & milk and return the heat to right around medium. Once the sauce starts to bubble, reduce the heat to a simmer, whisking as it slows down on the bubbling. Fold in the 1/2 tsp. salt and drop in the half onion and 3 cloves garlic. Season with some cracked pepper, stir, and simmer for 15 minutes. You'll need to stir fairly often and make sure to scrape the bottom of the pot as the sauce simmers to ensure nothing is sticking.

Using a rubber spatula, dunk your spatula in the sauce and take your finger to swipe the sauce through the middle of the spatula. After swiping, the line should stay in tact as your sauce should be perfectly thick at this point. Pluck out the onion & garlic cloves. Mix together the three different cheeses and fold 1 cup of that cheese mix in to your sauce, stirring as you add your cheese to ensure a smooth and combined sauce. Taste your sauce and adjust your salt / pepper to your liking.
Preheat your oven to 375 F
Add your sliced potatoes to the pot and start stirring & tossing to combine everything thoroughly. Once your taters are creamy and coated in your sauce, transfer the creamy mixture to an 8" x 8" baking dish sprayed with cooking spray. Tap the dish off of a hard surface a few times to settle everything and use your spatula to smooth / spread out the taters as evenly as you can.
Sprinkle some fresh thyme over the dish, cover, and bake for 1 hour 15 min. Carefully remove your dish to a wire cooling rack and remove your cover. Sprinkle some, or all of the remaining cheese blend on top & return your dish to the oven for another 30 - 35 minutes. At this point, your taters should be smooth and the top of the dish should be incredibly golden and inviting.
Set the dish on to a wire cooling rack for 10 minutes to let the sauce thicken / settle. Spoon out your servings and garnish with some fresh parsley if desired. ENJOY!

HAPPY VEG

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R E C I P E S

Chili Cheese Tater Skins

What You Need

Notes

Directions

HAPPY VEG

Spicy Chili Over Mash

What You Need

Directions

HAPPY VEG

Sheet Pan Cheesy Broc & Taters

What You Need

Notes

Directions

HAPPY VEG

Pick Your Patty

It's All About The Toppings

Cooking / Serving

HAPPY VEG

Creamy Tomato Bucatini

What You Need

Directions

HAPPY VEG

Loaded Hard​Tacos

What You Need

Notes

Directions

HAPPY VEG

Deviled Eggs

What You Need

Directions

HAPPY VEG

Cheesy Enchilada Bean Tostadas

what You Need

Directions

HAPPY VEG

Maccheroni Ragu

What You Need

Directions

HAPPY VEG

Cheesy Scalloped Potatoes

What You Need

Directions

HAPPY VEG

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