Miyoko's

Miyoko's Home Comforts 69 Join Miyoko and special guest Erick Castro as she cooks up some delicious comfort food recipes and they discuss the Plantega Project, which is bringing plant-based products to bodegas across New York City.

Join Miyoko and Erick Castro of How To Be Vegan In The Hood today as #MiyokosHomeComforts returns after 3 weeks! Erick is heading up the Plantega Project to bring plant based products to bodegas in New York neighborhoods. Miyoko will be cooking up comfort with partner brands like @beyondmeat, No Evil Foods, nutpods, and Follow Your Heart.

This week, Miyoko will be joined by Erick Castro from How To Be Vegan In The Hood as she cooks up a mouthwatering Apple Monte Cristo and a Stovetop Meat, Kale and Crispy Potato Bottom Casserole using products from Beyond Meat, Tofurky, No Evil Foods, Eat Just, Follow Your Heart and nutpods. Miyoko and Erick will discuss how the Plantega Project seeks to bring affordable plant-based food to New York City residents starting this weekend. Join us for #miyokoshomecomforts today at 4 PM PT / 7 PM ET.

Planning a delicious holiday feast for your family this year? Start with a beautiful vegan cheese board with help from Miyoko herself! Join Miyoko on November 8th at 3pm PT for her guest appearance alongside chefs Iona Campbell from Eat Renegade, Marisa Miller Wolfson from Vegucated and Three Sticks Wines winemakers for this virtual vegan holiday cookalong. Register here: http://bit.ly/vegancookalong

When the weather calls for a super cozy night in, a warm bowl of soup is a necessity! Grab your favorite blanket, put on some fuzzy socks and savor this yummy vegan tortilla soup made with Miyoko’s Vegan Cheddar Shreds. Recipe from Karlie Kramer: http://bit.ly/vegantortillasoup

Searching for the perfect vegan cookie? These chocolate chip cookies from All Things Adrienne are the answer! Made with Miyoko’s European Style Cultured Vegan Butter, you’ll be gobbling them down straight out of the oven. See full recipe here: https://bit.ly/3lqKpaT