Homestyle Vegetarian Cooking Course

It’s here! The vegetarian cooking course I’ve been working on for at least 8 months is finally done! Phew! It’s humongous! And it’s only $27! Here’s what’s in it:

Over 20 new vegetarian recipes for breakfast, lunch and dinner including how to make your own seitan, tempeh “bacon”, soyrizo, and seitan chick’n nuggets, plus lots of other healthy, wholesome vegetarian main dishes like these:

vegetarian cooking class

Roasted Beet Balls

vegetarian cooking course

Cauliflower Latkes

vegetarian cooking class

Curried Coconut Greens

vegetarian cooking class

King Ranch Mushroom Casserole

vegetarian cooking course

Homemade Chick’N Nuggets

vegetarian cooking class

Shepherd’s Pie

TEN exclusive video demos
to show you step-by-step how to make seitan, two ways to cook seitan to produce completely different textures, how to get the most flavor from your mushrooms, plus tons more tips to make your vegetarian cooking taste ten times better

Four-week meal plan for breakfast, lunch and dinner (including the grocery lists!) so you can easily try out a new vegetarian diet in the new year, or just help yourself eat more vegetables every week

Get the class right now! Click here!

Many of these vegetarian recipes will also satisfy your meat-loving friends and family. The seitan chick’n nuggets are a hit with kids. Coconut curried collard greens keep beautifully so you can make a pot full and enjoy it for work lunch through the week. My vegetarianized King Ranch casserole is full of mushrooms, spinach, peppers and lots of cheese to satisfy your comfort-food cravings. Cauliflower latkes are spicy and reheat well, too. Roasted “beet balls” are a little sweet and a little hot and have a fantastic texture thanks to the brown rice. Vegetarian shepherd’s pie is a perfect vehicle for using up odds and ends of vegetables from your fridge. Tempeh or seitan bacon is awesome on sandwiches and salads.

Also included are suggestions and quick recipes for easy breakfasts and packable lunches so you can eat well throughout the day!

Download the course right now for just $17! Click here!

Here’s a little more about it

Here’s to a healthy and happy new year!

You might also like our Homestyle Mexican Cooking course


  1. Sinister Minister on January 8, 2016 at 3:56 am

    What awesome timing! I just went full vegetarian in November! Can’t wait to check out these recipes!!!! Thanks Hilah!

  2. Amber on January 9, 2016 at 2:50 pm

    I am so excited about this! Thank you!

  3. Paul on January 12, 2016 at 1:29 pm

    Just found out about you Hilah and look forward to all your fun recipes and what ever else. Thanks much!

    • Hilah on January 14, 2016 at 7:33 am

      Yay! Thanks, Paul!

  4. Melissa on January 16, 2016 at 11:39 am

    Hey Hilah,
    I’m looking to eat better, so I’m pretty interested in this class. I was just wondering – do you think it would be easy enough for someone to try and adapt the recipes to being gluten-free? I know some things might not work (like seitan), but I tried your veggie burger recipe last night (replacing with GF flour, oats, breadcrumbs), and dammit, they were good. If your other veggie recipes are anywhere near as good as those, I’m in. Then I might not have to live off of said veggie burgers (although, I’d probably be okay with it if I did have to).

    • Hilah on January 16, 2016 at 3:05 pm

      Hi Melissa!
      I think about half the recipes are already GF or have a GF option (falafel burgers, beet balls, curried collard greens, shepherd’s pie). If you can find GF tempeh, then you can make tempeh bacon, too. The casserole and the latkes were only tested with wheat flour so I don’t know how they would work with a GF flour blend. I have very little experience working with GF flours for things like making roux and binding ingredients together but if you are adept, you can probably figure it out!

      • Melissa on January 17, 2016 at 9:45 am

        Thanks for the reply,
        I just signed up – I figure even if I can get half the recipes, it will be worth it. As for the rest, you would think after 18+ years, I’d have the gluten free thing down, but unfortunately it works out to be either a hit or miss, and more often than not, I totally miss lol.
        That being said, there’s no harm in trying – if something really doesn’t work out, I’ll just pretend it didn’t happen. 😛

        • Laurel on January 24, 2016 at 12:44 pm

          I find that buckwheat flour almost always works out as a great binding option (for fritters or latkes or whatever). And you can make a roux with rice flour the traditional way or you can thicken almost anything with either corn starch or tapioca starch. The gluten free Goddess web site has the best and most extensive list for substitutions.

          • Hilah on January 24, 2016 at 1:34 pm

            Thank you so much, Laurel! Very helpful. 🙂

  5. Aleksandra on January 27, 2016 at 3:15 am

    These beet balls look so so good! I just had to comment on that! Must be delicious 🙂

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