Vegan Girlfriend’s Online Shop Soft Launch

UPDATE: SHOP IS CLOSED FOR FUTURE NOTICE! We had fun while we did, we just didn’t make any money and it was really time consuming lol. ❤

If you follow us on Instagram then you know that VGF Megan Stulberg  has been designing some vegan-themed goodies. And finally, it’s here! We have just soft launched our Etsy shop. Since we are *just* getting started, everything is in pretty low quality — but let’s stick with marketing it as “limited supply” or ooh! Even better: “limited edition”. More designs will be produced soon as well.

You can get…

  • Tofu enamel pins for $8 USD
  • Kale holiday postcards w/ envelopes 5 pack for $10 USD
  • Blood & pus milk carton sticker for $3 USD
  • Plants heart sticker for $3 each
  • “Hey” donut sticker for $3 eachWe’re don’t really expect to turn a profit or anything with these, we just want to promote veganism and also add more cute to the world. Money from sales will simply go back into making more of ’em. We’re still figuring out shipping and pricing so numbers may bop around a bit in our shop — if anything seems off to you, please don’t hesitate to contact us at

Visit our Etsy shop here, and order soon in time to get cute things before the holidays! We ship to US and Canada. We can potentially ship elsewhere off of Etsy, for international orders please chat to us directly at the same email above. ^

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Cashew Cream Alfredo with cremini mushrooms and kale     

Post by Megan Stulberg

On my way home from the gym one day last week, I decided to quickly do some grocery shopping. Before I knew it I found myself in front of a boxed macaroni and cheese display, lost in a daydream-like stupor for at least five minutes. Finally I managed to fight the craving and tear myself away, then opted to make this similar (but healthier) comfort food instead.


  • 1 cup gluten-free penne pasta of your choice (I prefer corn)
  • 2 cups chopped kale leaves
  • 1 cup raw cashews
  • 1/2 cup cremini mushrooms, sliced thinly
  • 1/4 cup nutritional yeast
  • 1/4 cup unsweetened almond milk
  • 2 tbsp vegan butter (I used Earth Balance)
  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 2 tbsp cold-pressed EVOO
  • Dash of sea salt and black pepper


  1. On stovetop, bring medium pot of water to a boil. Reduce to simmer.
  2. Add pasta, cover, then let cook for 15 minutes or until all water has evaporated and pasta is soft.
  3. Drain pasta, then put back in pot and set aside.
  4. In high-speed blender or food processor combine cashews, nutritional yeast, paprika, salt, pepper, butter and milk. Blend until a thick sauce has been created. If desired, add more milk for a creamier texture.
  5. In large saucepan, heat oil until it sizzles. Reduce heat and add mushrooms. Cook for 5 minutes until browned. Add kale and continue sautéing until leaves have wilted and shrank down in size.
  6. Stir sauce into pasta in pot. Add mushrooms and kale, then mix thoroughly until incorporated. Top with additional paprika and salt before serving.

Serve hot and enjoy immediately! Makes 2 large portions.

Lentil Mushroom Meatballs with Tofu Gravy

Post by Megan Stulberg

Now I’m not necessarily one to brag, but I have to say that this was one of the best meals I’ve ever made. Not only did everything taste great, but I also managed not to burn anything! I served this with three side dishes that I’ve already posted the recipes for on Vegan Girlfriend — convenient, eh? You can find the kale Caesar salad here, the sweet potato mash here, and the lemon coconut berry tarts here.


11216405_10155514731570133_1423087646_nLENTIL MUSHROOM MEATBALLS


  • 1.5 standard cans of lentils, rinsed and drained
  • 2 cloves garlic
  • 2 cups vegetable broth (make sure it’s a gluten-free brand)
  • 1 cup cremini mushrooms, finely chopped
  • 1/2 cup flaxseed
  • 1/4 cup red wine
  • 1/4 cup nutritional yeast
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tbsp onion powder
  • Dash of cold-pressed EVOO
  • Sea salt and black pepper, to taste


  1. Preheat oven to 375 F.
  2. In large saucepan, saute mushrooms and garlic in olive oil and red wine at medium heat for 5-7 minutes.
  3. Boil water in medium pot. Add lentils and all listed seasonings, then let cook covered on low-heat for 5 minutes. Be sure to under-cook at this stage. Remove from heat and drain lentils.
  4. In a high-speed food processor/blender combine lentils, mushrooms, flax seed, nutritional yeast, broth and soy sauce. Add broth slowly in case no more liquid is needed. Blend until a thick, chunky mixture has been created.
  5. Line a baking sheet with aluminum foil. Drizzle olive oil on the foil. Wet hands and mold mixture into small balls, then place directly onto foil. Repeat with the rest of mixture.
  6. Bake balls in oven for about 30 minutes, flipping halfway through. Check regularly to ensure balls are cooking evenly.
  7. Remove from oven and serve immediately with tofu gravy.


11210247_10155514731575133_95432367_n11216168_10155514729075133_1788622659_nTOFU GRAVY


  • 1 standard package soft tofu (organic)
  • 2 cloves garlic
  • 1/2 onion, chopped
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup gluten-free soy sauce
  • 1/4 cup dried thyme
  • 2 tbsp cinnamon
  • Sea salt and black pepper, to taste


1. In a large saucepan, saute garlic and onion on medium heat until golden brown in colour.

2. Break tofu up into small chunks with a fork. Blend tofu and almond milk together in blender until liquid in consistency.

3. Add blended tofu to sauce pan with nutritional yeast, soy sauce, thyme, cinnamon, salt and pepper. Reduce to low heat and leave uncovered for 15 minutes. Stir regularly to avoid gravy from becoming too thick.

4. Remove from heat and pour sauce directly onto meatballs. Serve immediately.



Raw Caesar Salad Dressing

Recipe by Megan Stulberg

I worked a brief stunt in appetizer and dessert preparation at Swiss Chalet when I was in high school. That being said, I couldn’t touch a Caesar salad for years afterwards. Now I’m absolutely hooked to the vegan version! Yeah, I don’t understand it either.

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  • 1 cup raw cashews (soaked overnight + drained)
  • 1/2 cup cold water
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup (or other natural sweetener of your choice)
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp dried dill
  • 1 tbsp cold-pressed extra virgin olive oil
  • Salt and pepper, to taste


1. Blend all ingredients in a high-speed food processor until thoroughly combined. Taste and add more garlic or seasoning if desired.

2. Leave dressing in fridge for one hour to set. Add more water if the dressing becomes too thick.

2. Toss kale (or lettuce, but it’s 2015 and that’s boring) in dressing. Top with nutritional yeast flakes and raw walnuts.

(5)00 Kales of Summer: Creamy Dill Pickle Kale Chips

By Aine Davis

Whenever I go grocery shopping I can’t help but sneak a peek at the snack aisle and drool for a minute or two. It would be so easy to simply devour a bag of store-bought BBQ potato chips, but I know from experience that the consequences are heinous. Instead, I make a healthier version at home whenever possible! 


What you’ll need:

  • Blender
  • Dehydrator (Alternatively, you can use this guide for oven-baked kale chips)


  • 1 large head of kale
  • 1 cup raw cashews
  • 1/2 cup apple cider vinegar
  • 1/3 cup fresh dill, roughly chopped
  • 1/4 cup nutritional yeast
  • 3 cloves of garlic, finely chopped 
  • Salt and pepper to taste 


  1. Soak cashews in water for 1-4 hours. Drain. 
  2. Rinse kale and dry as thoroughly as possible.  
  3. Devein kale. Not sure what we’re talking about? Use this method. 
  4. Roughly chop kale into bite-size pieces. 
  5. Blend cashews, vinegar, dill, nutritional yeast, garlic, salt and pepper until liquid in consistency. 
  6. Toss kale in dressing, coating as evenly as possible. 
  7. Line dehydrator with wax paper and spread kale pieces out. Be sure to avoid any overlap. 
  8. Dehydrate for roughly 6 hours at 115 degrees, or following your dehydrator’s specifications. The longer you dehydrate for, the crisper your chips will be. 

Makes 2 servings. Extra dressing can be used as a raw veggie dip. 


5 Easy Ways to Make Kale your Best Friend

First post by Megan Stulberg!

I’m fairly new to veganism, and honestly? I’ve never been a huge fan of vegetables. However, I’ve been making a lot of personal changes in the past few months and improving my dietary health is a big part of that. I’ve been trying my best to sneak greens into every homemade meal possible and so far, so good!

Loving kale is one of the best things you can do for your bod. It’s significantly high in fibre, iron and calcium. Read more about all the health benefits of kale here.

Here are five easy vegan recipes I’ve created that incorporate my new favourite superfood:


Kale, Sweet Potato and Avocado Tacos 


  • 4 soft gluten-free tortilla shells
  • 1 cup kale, chopped
  • 2 avocados, peeled and sliced
  • 1 large sweet potato
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, finely diced
  • 40g cremini mushrooms, sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp chia seeds
  • 2 pinches salt

Serves 2. Feel free to double or tweak the recipe!


1. Heat the olive oil in a medium skillet over high heat. Turn down to medium heat once the oil begins to sizzle.

2. Add the chopped onion and garlic first, then the mushrooms. Cook for 4-5 minutes while stirring the vegetables occasionally. Once golden-brown, add the kale. Cook for an additional 2 minutes. Add more oil and a pinch of salt if necessary. Once done, set cooked ingredients aside in bowl.

3. Bring a medium pot of water to a boil. Place the sweet potato in the water and cook covered for 5-7 minutes until tender. Rinse the sweet potato under cold water and peel carefully.

4. Mash the potato in a bowl with 4 tbsp water (add milk and vegan butter if desired, but not necessary). Set aside.

5. Heat the pan with another dash of olive oil and place one tortilla in the skillet. Grill for 1-2 minutes until golden-brown, flip and wait another two minutes. Repeat with each tortilla.

6. Fill each tortilla with the mushrooms, sweet potato mash, kale and avocado. Sprinkle chia seeds on top. Drizzle with hot sauce or additional condiments if desired.


Kale, Pomegranate and Chickpea Salad


  • 4 cups kale, chopped
  • 1/2 pomegranate, seeded
  • 1 can chickpeas, cooked
  • 2 tbsp lemon juice
  • 2 tbsp chia seeds
  • 2 pinches salt

Serves 2 meals or 4 side salads.


1. Massage the kale leaves with olive oil, lemon juice and salt.

2. Cut off the crown of the pomegranate and discard. Slice the rind and place the fruit in a large bowl of water to avoid a mess. Proceed to break apart the pomegranate. Drain the seeds.

3. Drain the can of chickpeas (they’re already cooked!) and heat in a pot on medium-low heat if desired. If you are using dried chickpeas, use this helpful guide here.

4. Combine kale, pomegranate seeds and chickpeas in a bowl and toss. Before serving, top with chia seeds for extra fibre.


Cheesy Kale Quesadillas 


  • 2 gluten-free tortilla shells
  • 4 cups of kale, chopped
  • 1 cup Daiya cheddar style shreds
  • 1/4 head of cauliflower, chopped
  • 1/2 can chickpeas, cooked
  • 2 cloves garlic
  • 1/4 cup raw cashews
  • 2 tbsp lemon juice
  • 1/4 cup tahini
  • 2 tbsp extra virgin olive oil
  • 1/2 cup almond milk (I use unsweetened Almond Breeze)
  • 2 pinches freshly ground black pepper
  • 2 pinches salt


1) Using a food processor blend the cauliflower, chickpeas, cashews, garlic, tahini and lemon juice into a thick paste. Taste before you set aside and add more garlic or salt if desired.

2) Add a splash of olive oil in a medium skillet on high heat. Lower to medium once the oil begins to sizzle. Add the kale to the skillet, mixing with salt and a touch more oil. If preferred, skip this step and use it raw. I just like my kale to be warm and soft in a quesadilla! Set aside.

3) Heat the skillet up again and throw in a tortilla. Spread the hummus onto it evenly, top with kale and Daiya, and place another tortilla on top. Grill for 2 minutes, pressing down on the quesadilla with a spatula to keep the ingredients melting together. Flip and grill the other side until golden-brown.

4) Enjoy! If you’re feeling like going all out, add some black beans or whip up a cashew sour cream to go along with it.


Mixed Berry and Kale Smoothie


  • 1 cup kale, chopped
  • 1 cup mango, chunked (frozen)
  • 1 cup raspberries (frozen)
  • 1/3 cup pitted black cherries (frozen)
  • 1/3 cup blackberries (frozen)
  • 1/2 cup blueberries (frozen)
  • 1 banana, peeled and sliced (fresh)
  • 1/2 cup almond milk


1) Place all ingredients into the blender.

2) Blend on high-speed, stopping to stir occasionally if needed. Blend the ingredients together until a thick consistency has been reached and the kale is no longer visible.

Makes 2 servings.

Note: If you’re using all fresh vegetables instead of frozen, simply add ice before blending!


Tofu Frittata with Kale, Mushrooms and Red Pepper


  • For the crust:
  • 1 cup brown rice
  • 1 flax egg/egg replacer of your choice
  • For the filling: 
  • 1 cup kale, chopped
  • 1 cup sliced cremini mushrooms
  • 3 tbsp gluten-free soy sauce
  • 1/2 cup red pepper, chopped
  • 3 cloves garlic, finely diced
  • 700g gluten-free tofu (I used two packages of Silken firm tofu)
  • 2/3 almond milk
  • 4 tbsp nutritional yeast
  • 1/3 cup fresh basil, finely chopped
  • 1/3 cup fresh oregano, finely chopped
  • 2 tbsp chia seeds
  • 2 tbsp olive or coconut oil
  • 2 tbsp salt
  • 1/3 cup Daiya cheese style shreds (optional)


1) Boil water and cook the rice in a covered pot for about 7 minutes. While the rice is cooking, preheat your oven to 375 degrees. Lightly grease your springform pan or casserole dish…this is important! Otherwise your frittata will be a mess to serve.

2) Drain the cooked rice and mix it with the flax egg. Press the rice into the bottom of the dish flat and lightly brush a little oil on top. This will act as the frittata’s crust. Place inside the oven and let it cook for about 10 minutes. Take this out and leave it to the side.

3) Next, heat some oil in a large skillet. Add the garlic, mushroom, red pepper, oregano, basil, kale and salt. Sauté the veggies for about 10 minutes until the garlic is soft and the greens are wilted. Turn down to low heat.

4) Next, drain the tofu and place inside a food processor. Add the nutritional yeast, soy sauce, chia seeds and almond milk. Blend until a smooth consistency has been reached.

5) Remove the skillet from heat and add the tofu mixture to it. Mix it together with the vegetables and then pour everything onto the dish on top of the rice crust. Sprinkle on Daiya on top if desired.

Note: At this point your frittata will look like a big pile of hummus. Don’t worry! That’s supposed to happen.

6) Place the dish inside the oven and cook for about 40-50 minutes. Mine took a little longer but cooking times will vary, so check on your dish regularly. Remove when the top of the frittata has started to brown. Let it cool for about an hour, then serve.

Serves 4.