In The Kitchen With Tanya Rose

#meatlessmonday Week #19 Homegrown Gastropub

Third Stop…

Homegrown Gastropub

Our third stop is Homegrown Gastropub in Midtown!

“Gastropub is the newest vegan hotspot! There’s a wide variety of options for those looking for meat substitutions or those looking for simple vegan dishes. I love the indoor and outdoor dining options, especially since it’s almost summer! This weekend I went with the hubs and we ordered Vegan Breakfast Tacos and Vegan Eggs Benedict.

We are loving sharing these local, vegan-friendly places with you! It’s AMAZING to live in a community where you can find awesome, cruelty-free food.

I often hear, “It’s so hard to find food to eat. It’s a real struggle. Where do you eat? What do you eat?” This is where I eat; this is what I eat. Maybe I’ll see you there next time!” ~Tanya Rose

Vegan Eggs Benedict
In The Kitchen With Tanya Rose

#meatlessmonday Week #18 Laughing Planet


Second Stop…

Laughing Planet

Our second stop is Laughing Planet on South Virginia (super close to UNR for all our college peeps!!).

“The fact that Laughing Planet has vegan soup gets me in the door. They ALWAYS have a House-Made Veggie Chili and often another vegan option as well. The Highway to Kale Salad with the vegan cheese is the BOMB! When I am extra starving and need food NOW, the chips and salsa is a life saver. Red, Green and Mango Habanero are all AMAZING. I also have to shout out their fresh squeezed juices AND! DO NOT miss the Vegan Oatmeal Chocolate Chip Cookie, it’s life.” ~Tanya Rose


P.S. The Marionberry Ginger Smoothie is also really good! xoxo

In The Kitchen With Tanya Rose

Week #17 Walden’s Coffeehouse

untitled (1 of 2)
First Stop…

Walden’s Coffeehouse

We are switchin’ it up!! For the next couple of weeks Tanya Rose will be sharing her favorite places to get her vegan fix around Reno!! Our first stop is Walden’s Coffeehouse on Mayberry! Walden’s Daily Special, the Vegan Burrito, is a MUST HAVE if you happen to be hangin’ at this cutie coffeehouse on a day that this delicious brekky item is offered! This burrito is full of potatoes, roasted veggies and mushrooms, wrapped in a spinach-herb tortilla (or a GLUTEN-FREE one!) and then it’s put in the panini press… that’s where the magic happens people!! YUM!

untitled (2 of 2)
In The Kitchen With Tanya Rose · The Juice

Week #16 Buffalo Cauliflower

untitled (1 of 3)

Buffalo Cauliflower


  • cauliflower, cut into small florets
  • vegan butter
  • Frank’s Red Hot Original Cayenne Pepper Sauce
  • Follow Your Heart Vegan Blue Cheese, to dip


  1. Melt vegan butter in a warm skillet and add Frank’s to taste.
  2. Toss cauliflower florets in butter and hot sauce mixture.
  3. Bake at 425 degrees, flipping once florets are golden brown OR sauté in a hot skillet.
untitled (3 of 3)
In The Kitchen With Tanya Rose · The Juice

Week #15 Tanya Rose’s Favorite Vegan Products

Tanya Rose’s Favorite Vegan Products

“My protein go-to! Just one smoothie gives me the protein boost I need.”
“Non dairy dairy! 😉 The blueberry yogurt is not shown here… it was so good it’s gone!”
untitled (4 of 5)
“Must-have snack food.”
“Fakin Bacon – tempeh is THE BOMB for all savory sandwiches. Vegan. French. Dip. Mmhmm. 😉 Use the plain one and season how you wish… my favorite is  ‘Buffalo.'”
“Best dressings and mayo EVER! Taste test them… they’re sooooo good! I love this company!! Many of their products are now created using solar too.” 

“I eat a lot of fruits and veggies, legumes and beans. These are my go-to items and some easy grab and go things that make being vegan easy and convenient… while tasting THE BOMB!!!!”


In The Kitchen With Tanya Rose

Week #14 Zucchini Breakfast Bowl


Zucchini Breakfast Bowl


  • potatoes, shredded
  • yellow onion, shredded
  • garlic, minced
  • zucchini, sliced
  • sesame oil, to taste
  • green cholula, to taste
  • salt and black pepper, to taste
  • fresh avocado, sliced


  1. Sauté the shredded potatoes.
  2. Sauté the onion, garlic, zucchini, sesame oil, green cholula and salt and black pepper.
  3. Combine the potatoes and zucchini mixture.
  4. Serve with fresh avocado.

Special Notes from Tanya Rose

  • I use a food processor to shred the potatoes and onion. That way it takes 5 seconds!



In The Kitchen With Tanya Rose

Week #13 Vega Sport Berry Smoothie

untitled (2 of 3)
30+ grams of protein

Vega Sport Berry Smoothie


  • 14 oz almond milkuntitled (1 of 3)
  • 1 scoop of Vega Sport Performance Protein
  • 1 large handful of spinach
  • 1 T almond butter
  • 1 c frozen berries


  1. Blend almond milk, Vega Sport Performance Protein and spinach until completely liquified.
  2. Add almond butter and blueberries, blending to desired consistency.

Special Notes from Tanya Rose

  • If you use fresh blueberries add ice to reach desired consistency.
untitled (3 of 3)
In The Kitchen With Tanya Rose

Week #12 Low FOD-MAP Veggie Stir Fry with Wasabi-Ginger Sauce

Screen Shot 2018-03-19 at 9.44.47 AM.png

This week we have a guest chef: The Roasted Root!! To get the inside scoop on this delicious stir fry click here!!

Low FOD-MAP Veggie Stir Fry with Wasabi-Ginger Sauce


  • 2 T olive oil or coconut oil
  • 2 medium carrots, peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 1 large crown broccoli, chopped into florets
  • 1 medium red bell pepper, cored and chopped
  • 2 t fresh ginger, peeled and chopped
  • 2 T coconut aminos
  • sea salt to taste
  • 1/4 c grapeseed or olive oil
  • 2 t tahini
  • 1 T rice vinegar
  • 2 T liquid aminos
  • 2 t pure maple syrup
  • 1 t fresh ginger, peeled and grated
  • 1 to 2 t wasabi paste
  • 1/4 t sea salt


  1. For the Wasabi-Ginger Sauce, add the grapeseed or olive oil, tahini, rice vinegar, liquid aminos, pure maple syrup, fresh ginger, wasabi paste and sea salt to a small blender and blend until creamy and well-combined. Refrigerate until ready to use.
  2. Heat the 2 T olive oil in a large skillet over medium-high. Add the chopped carrots and parsnip. Cover and cook, stirring occasionally, for 2 minutes.
  3. Add broccoli and bell pepper and stir well. Cover and cook, stirring occasionally, until vegetables have softened and begin turning golden-brown, about 8 minutes.
  4. Add the ginger and coconut aminos and stir well. Continue cooking until ginger is fragrant, about 2 minutes.
  5. Serve veggie stir fry over cooked brown rice with a drizzle of wasabi-ginger sauce.

Do you want to be a guest chef? Email if you do! xoxo

In The Kitchen With Tanya Rose · The Juice

Week #11 Vegan Parfait

untitled (3 of 3).jpg
Vegan, Gluten FREE & Sugar FREE

“This is loaded with protein for those crazy days you need good food on the go! 14 grams of protein total!!” ~Tanya Rose

Vegan Parfait


  • 1 1/2 T hemp seed
  • 1/2 c pecans
  • 3/4 c coconut yogurt alternative
  • shredded, unsweetened coconut
  • blueberries


  1. Toast the pecans and shredded coconut.
  2. Layer ingredients in a jar/ bowl; enjoy!


Special Notes from Tanya Rose