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Intellectual Property

The Site and Service contain intellectual property owned by Steven Seighman and The Nut-Free Vegan, including trademarks, copyrights, proprietary information, and other intellectual property. You may not modify, publish, transmit, participate in the transfer or sale of, create derivative works from, distribute, display, reproduce or perform, or in any way exploit in any format whatsoever any of the Site or Service, Content or intellectual property, in whole or in part, without our prior written consent.

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1. Republish material from www.thenutfreevegan.net
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3. Reproduce, duplicate or copy material from www.thenutfreevegan.net
4. Redistribute content from www.thenutfreevegan.net (unless content is specifically made for redistribution).

Content Liability

We shall have no responsibility or liability for any content appearing on your Web site. You agree to indemnify and defend us against all claims arising out of or based upon your Website. No link(s) may appear on any page on your Web site or within any context containing content or materials that may be interpreted as libelous, obscene or criminal, or which infringes, otherwise violates, or advocates the infringement or other violation of, any third party rights.

Reservation of Rights

We reserve the right at any time and in its sole discretion to request that you remove all links or any particular link to our Web site. You agree to immediately remove all links to our Web site upon such request. We also reserve the right to amend these terms and conditions and its linking policy at any time. By continuing to link to our Web site, you agree to be bound to and abide by these linking terms and conditions.

Removal of links from our website

If you find any link on our Web site or any linked web site objectionable for any reason, you may contact us about this. We will consider requests to remove links but will have no obligation to do so or to respond directly to you.

Whilst we endeavor to ensure that the information on this website is correct, we do not warrant its completeness or accuracy; nor do we commit to ensuring that the website remains available or that the material on the website is kept up to date.

Disclaimer

To the maximum extent permitted by applicable law, we exclude all representations, warranties and conditions relating to our website and the use of this website (including, without limitation, any warranties implied by law in respect of satisfactory quality, fitness for purpose and/or the use of reasonable care and skill). Nothing in this disclaimer will:

1. limit or exclude our or your liability for death or personal injury resulting from negligence;
2. limit or exclude our or your liability for fraud or fraudulent misrepresentation;
3. limit any of our or your liabilities in any way that is not permitted under applicable law; or
4. exclude any of our or your liabilities that may not be excluded under applicable law.

The limitations and exclusions of liability set out in this Section and elsewhere in this disclaimer: (a) are subject to the preceding paragraph; and (b) govern all liabilities arising under the disclaimer or in relation to the subject matter of this disclaimer, including liabilities arising in contract, in tort (including negligence) and for breach of statutory duty.
To the extent that the website and the information and services on the website are provided free of charge, we will not be liable for any loss or damage of any nature.

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ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
About The Nut-Free Vegan




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Happy National Grilled Cheese Day! Celebrate with Happy National Grilled Cheese Day! Celebrate with this fun vegan spin on the old classic: the Hawaiian Pizza Grilled Cheese! It’s super tasty—perfect for today and any day. Recipe link in my bio.
Hi there! 👋 It’s been quite a while since I’ve posted. Turns out training for a marathon takes just about all of your effort. Who knew? But I’m back now with what I hope will be the first of consistent weekly recipes (at least until the next marathon 😂).

This one is for Baked Tofu and Baby Bok Choy. It’s SUPER simple and takes very little effort. Plus it’s totally versatile too; you can serve it with rice, with noodles, or even in a soup—whatever you’re feeling on the day. 

I used @nasoya’s extra firm tofu here because it’s non-GMO Project verified, USDA organic, cholesterol-free, gluten-free, and preservative-free. All the things I look for when buying products these days.

I’m so happy to be back sharing recipes and can’t wait to pit a few more out there in the upcoming weeks!
Happy #Veganuary! I love this month because so man Happy #Veganuary! I love this month because so many more people are trying out the vegan lifestyle. That means a lot fewer animals on plates, which is great for a whole bunch of reasons. If this is your first foray into eating this way, let me help. I’ve put together ten really easy to make, really tasty recipes to get you started. There’s something for every time of day, and if you build on this list with some of the other myriad resources out there you’ll be set for the whole month! The link to the post is in my profile.

I’m also here to help in whatever way you need, so please do DM me if you have any questions about going vegan for Veganuary. Happy eating!
Yes it’s 60 degrees in New Jersey in December 😬. But that’s still comfort food weather to me, and nothing fits the bill better than this Beefless Beef Stew with @gardein Beefless Tips—a long-time reader favorite on the NFV website. It’s hearty and totally delicious. Grab the recipe link in my profile and enjoy!
We have a wonderful ramen restaurant here in our t We have a wonderful ramen restaurant here in our town of Montclair. They offer a vegan version they is out of this world. But whenever we order from them Laura and I are equally, of not more, excited about the edamame they serve: it’s tossed in chili oil and charred. So amazing. Of course I had to take a shot at recreating it for the site and this Chili-Charred Edamame recipe was born. It’s great as either an appetizer or a snack! Check out the recipe at the link in my profile.

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