Bumpkin Vegan
Jenny RoutledgeVegan cooking and dining tips from middle America
| Platform |  | Pricing | Only paid issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 84 | Founded | 4 years ago | Last Issue | a year ago |
| Active | |||||
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bumpkinvegan.substack.comLatest Issues
Black Bean & Black-eyed Pea Soup
Enjoy this slightly spicy soup with some crusty bread.
This is a quick soup, especially if you have an immersion blender. It’s a perfect lunch you can enjoy on its own, with a salad, or some nice bread to sop up the goodness.
Yellow Thai Curry
Loaded with veggies and tempeh.
I love curries. Complex and subtly spicy this one satisfies and packs all the fresh veggies. Bumpkin Vegan is a reader-supported publication. To receive new posts and support my work, consider becoming a fre...
Creamy Cashew Alfredo Sauce
Fool all your dairy-loving friends!
This is a quick meal that you might want to put on rotation. If you are not a cashew lover, you can substitute cannellini beans. If you don’t know if you are a cashew lover, definitely give it a try.Bump...
Sourdough Naan
Vegan and made with apple cider vinegar rather than dairy-free yogurt.
Nothing like fresh naan! What to do if you don’t have a traditional tandoori oven to cook it in? Use your outdoor gas grill or griddle!Bumpkin Vegan is a reader-support...
Purple Cauliflower, Hulled Barley, and Lentil Soup
Substantial and cuts through winter’s chill!
Do you ever pick up the purple cauliflower when you see it randomly available at the grocery store? I always do! It’s a fun vegetable; easily swapped for regular white cauliflower. Do you avoid...
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Authors
The writers behind this newsletter.
I adopted a vegan diet, after being vegetarian for many years, due to a dairy allergy. Dairy is everywhere! I’m sharing my experiences navigating dining establishments and finding quality ingredients for plant-based cooking in northwest Arkansas.
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