The Thirsty Vegans

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Asheville, NC
The Thirsty Vegans

Sisters who love to create, share, and support all things vegan. Also noted, that we do not compromise when it comes to flavor or style �

04/14/2026

Thinking of doing a little series on here called ✨Summer’s plate 🍽️ , where I share some of my (now 9 month old) daughter’s meals.

We’ve been doing BLW for the last 3.5 months, and learning what and how to feed a baby has been a whole new ball game. Sometimes it’s fun to come up with meal ideas and sometimes it feels hard and/or repetitive. I, personally, love seeing what other parents are serving their little ones, whether it be for inspiration or simply just reference.

Anyway! Breakfast today was:
🧇pre-prepped red lentil waffle with some almond butter and a little sugar free apricot spread
🥣banana cinnamon chia pudding mixed with coconut yogurt and topped with ground Pepitas
🥭 fresh mango and raspberries.

What’s everyone else serving?

04/06/2026

Had the absolute best Springtime Sister date at last night! Everything was so seasonal, pretty, and crazy delicious!

Pictured:
Love Potion cocktail
Grilled Carrots (vegan style with cashew labneh)
Beets and Pickled Apples
Mushroom Risotto ( we are both SO picky about risottos and this one was so incredible!! The vibrantly colorful and tasty spring onion in the risottos base, contrasted with the most delicious black trumpet mushrooms, and zesty arugula was absolute peak!)
Coconut Tres Leches (when I tell you the guava sorbet with lime zest and the sesame cashew crunch took this to heavenly levels…)

In a world where it’s hard to feel like restaurant cater to vegans as more than just an afterthought, Jargon is so above and beyond! We would highly recommend!!

11/21/2024

Mudrá in Madrid was one of the best meals of my liiiife. This vegan Michelin star restaurant completely blew me away… and because it was in Madrid, Spain, was surprisingly affordable.

Here’s a rundown of what you see in the slides:

-The risotto with boletus, chanterelles, and freshly shaved truffles on top was as incredible as it looks. I am still dreaming about this.

-Miso glazed French onions, avocado cream, toasted pistachios, & pea shoots… sooo unctuous 😍

-These ships tacos were outrageous 🥵 featuring avocado mousse, Korean-style mairake mushrooms, lemon confit, and fresh mint and cilantro

-okay guys this “Daiquiri Tartufato” was the most unique and amazing cocktail I have EVER had. It may sound odd, but it was just so perfectly balanced and addictive. “Vodka belvedere macerated with red peppers, rice syrup, lime juice, and truffle and basil oil”

-This one is the only thing I would recommend you skip. The “cannelloni tikka masala” sounds like it would be full of flavor, but it was not. “Spinach cannelloni stuffed with portobellos and Indian spices with coconut bechamel sauce and lemon grass”

-awful photo, but this cheesecake was delicious!!

-these crackers were given to us when we walked in as an amuse bouche… pretty but just lots of seeds lol

-they have sushi rolls here!! It was impossible to choose, but settled on the “Uramaki Dragon: breaded oyster mushroom, cashew cheese, and carrot, topped with avocado, passion fruit sauce, and potato strings”… soooo effing good!

08/30/2023

Had the most amazing dinner this past weekend, and was thrilled with all the options! Everything was incredible and the service was 10/10 ☺️

From left to right :

1. Amuse bouche w/ avo & tomato

2. Seasonal spritz - I’m kinda weird with aperol spritzes and really loved this version

3. Elote dip w/ lime tortilla chips & made w/ pepperjack - really tasty!

4. Panisse- w/ mushrooms, green beans, & a crunchy seed combo (my favorite of everything - just loved all the components 🤤)

5. Summer squash brownie sundae w/ cashew oat ice cream - love that this was vegan!

6. A strawberry shortcake cocktail w/ a vegan whipped cream - fun little treat made for us by the bartender

07/05/2023

Leftover corn? Make an Elote pizza! 🌽+🍕= 🙆🏽‍♀️✨

I used crust bc I wanted something thin and crunchy.

Then made a chili garlic aioli for the base w/ vegan mayo (I like best), lime juice, garlic powder, chili powder, salt & pep.

Topped w/ grilled corn, roasted poblano, diced red onion, and vegan feta (I used TJ’s - would use cotija, but couldn’t find it).

Baked @ 425F till crisp, then topped w/ fresh cilantro & 🫶🏽

05/12/2023

Always forget to make actual posts on here, but feeling inspired by ramp season 🌱✨

This rampchi noodle dish is an excellent idea if you’re looking for something new to make with your seasonal stash!

The rampchi does need to be made a few days in advanced, but is super easy to make if you purchase a kimchi paste/base like . And you really don’t need any fancy tools to ferment - as you can see I’ve macgyvered a contraption using a mason jar, rubber glove, and shot glass lol.

To make the noodle dish just combine:
- cooked noodles of choice (used brown rice udon noodles)
- sliced Persian cucumbers (half moon shaped) mixed with gochugaru
- dried shiitakes, rehydrated then sautéed a bit
- tofu scrambled “egg”
- chopped ramp chi + some liquid reserved
- cilantro
- toasted sesame seeds

Top w/ sriracha & enjoy🌶️❤️‍🔥🍜

01/21/2023

Was pleasantly surprised to see that had some vegan options for their Asheville Restaurant Week menu 🤍🍜

Everything was incredible! Aaand the only necessary modification was to get the ramen w/o the egg. The courses were:

1. Iceberg wedge w/ sesame dressing, Nashua pear, & nori

2. King oyster mushroom w/ pumpkin miso & umami herbs

3. Veggie ramen w/ yuzu shio broth, shiitakes, bok choy, carrots, and scallions.

While the ramen was 🔥🔥🔥, gotta say that the shrooms were 1000/10 🤤.

Never came here before bc I didn’t think they had vegan options, but I now highlyyyy recommend 😊

12/02/2022

The last of my harvest from 🥲

I really enjoyed getting fresh seasonal veggies from this local farm each week of fall 2022 🧡🍂

It really made me get creative - both with utilizing produce I don’t always reach for at the grocery store, and with finding ways to prevent food waste.

Grateful to be able to have services like this here in Asheville!

11/22/2022

This butternut squash lasagna with kale and sausage is the ultimate fall comfort dish 🍂🧡

Originally made it for an event, then had to make it again at home because I thought it turned out so well.

Didn’t really follow or make note of a recipe, just flavored as I went along. But essentially, it’s got: a creamy butternut squash ricotta spread for the cheesy layers - consisting of roasted butternut squash, onions, garlic, sage, cashews, tofu, and other seasonings. Then a “meaty” layer with kale, onions, and a homemade TVP sausage. And to top, used the liquid mozzarella, which gave it a 10/10 texture + that browning effect I was going for.

10/19/2022

Pumpkin Miso Chocolate Chip Blondies 🍂🎃

I 🧡 adding miso to sweeter treats to add some depth, and to also get that salty/sweet duo. These…blondies? I guess? are good cold or warmed up (espesh with coconut yogurt and fresh fruit like the last pic). They almost have a cheesecake-like consistency.

Here’s the recipe if you’re interested:

* 1/2 cup gluten-free oats
* 1 1/2 cups chickpeas (15 oz. can)
* 1/2 cup pecan butter
* 1/3 cup canned pumpkin puree
* 1 tbsp flax seeds
* 1 tbsp miso, white/mellow (love )
* 1/4 cup maple syrup
* 2 tsp vanilla
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp sea salt
* 1 tsp pumpkin spice
* 1/2 cup semi-sweet vegan chocolate chips

Blend oats, then add remaining items and blend until combined, except chocolate chips. Fold into them into the batter after blended, leaving a few to sprinkle on top.

Bake at 350F 27-30 minutes.

06/28/2022

Summer pesto pasta 🌿☀️🫶🏽

It’s zesty and zippy with fresh seasonal flavors 🥲. Kinda obsessed with eating seasonally over here, but summer is superior IMHO 💛. Anywho, it’s a simple dish that can be thrown together rather quickly.

Just need:
• Box of chickpea pasta (or whatever kind of pasta you want)
• Vegan Pesto, roughly 1/3 cup
• Cherry tomatoes, 1/2 cup, quartered
• 1 Zucchini, sliced and quartered
• Corn kernels (can be frozen, fresh, or canned), 1/3 cup or so
• Spinach, ~1 cup
• Vegan Parmesan, for topping
• Lemon, for topping
• Fresh basil, for topping
• Olive oil, 1-2 tbsp, for sautéing

Just have to:
— cook pasta
— heat oil in pan, then add zucchini and sauté for a few minutes, seasoning with salt and pepper
— add corn kernels and cook a couple minutes
— add tomato and cook a few more minutes, then turn off heat and fold in spinach until slightly wilted
— toss in pesto, and garnish with vegan parm, fresh basil, and squeeze of lemon 🍋❣️

Address

Asheville, NC
28805

Telephone

+19413503054

Website

http://thethirstyvegans.com/

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