About Dustin Harder

Dustin is the host and creator of the original vegan travel culinary series The Vegan Roadie, and the podcast Keep On Cookin’.

He is a vegan chef educator, cookbook author, coach, and host.  He currently serves as the Culinary Specialist for The Physicians Committee for Responsible Medicine. His first book, The Simply Vegan Cookbook, has been added to the Forbes list of “Best Vegan Cookbooks”. His book Epic Vegan Quick and Easy, won 2nd place in the International Vegan Film Festival Cookbook Contest.

A graduate of The Natural Gourmet Institute, Dustin has worked in plant-based recipe and brand development in addition to serving as a private chef, cooking instructor and as culinary director for the Atlanta health food chain Arden’s Garden. Dustin has been featured in such publications as Eating Well, Food Network Magazine, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times and Paste Magazine. In 2020 Dustin appeared on Food Networks Girl Scout Cookie Championship showcasing vegan baking paired with girl scout cookies.

Dustin believes food should be a joyful and beneficial experience, from healthy meals to the most indulgent, he is enthusiastic about creating recipes that are compassionate for the animals, our bodies, and the environment. 

About Dustin Harder

Dustin is the host and creator of the original vegan travel culinary series The Vegan Roadie, and the podcast Keep On Cookin’.

He is a vegan chef educator, cookbook author, coach, and host.  He currently serves as the Culinary Specialist for The Physicians Committee for Responsible Medicine. His first book, The Simply Vegan Cookbook, has been added to the Forbes list of “Best Vegan Cookbooks”. His book Epic Vegan Quick and Easy, won 2nd place in the International Vegan Film Festival Cookbook Contest.

A graduate of The Natural Gourmet Institute, Dustin has worked in plant-based recipe and brand development in addition to serving as a private chef, cooking instructor and as culinary director for the Atlanta health food chain Arden’s Garden. Dustin has been featured in such publications as Eating Well, Food Network Magazine, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times and Paste Magazine. In 2020 Dustin appeared on Food Networks Girl Scout Cookie Championship showcasing vegan baking paired with girl scout cookies.

Dustin believes food should be a joyful and beneficial experience, from healthy meals to the most indulgent, he is enthusiastic about creating recipes that are compassionate for the animals, our bodies, and the environment. 

Keep On Cookin’ is a podcast for people who love cookbooks! Each episode features a deep dive into a plant powered cookbook including interviews with the authors. Hosted by Dustin, you can tune in every Tuesday to hear about what’s cookin’. Previous episodes feature interviews with guests like Isa Chandra Moskowitz, Tabitha Brown, Chloe Coscarelli, Joanne Molinaro, Max La Manna, Dr. Neal Barnard, Priyanka Nyak, Natalie Slater, Ashley Madden, Robert Cheeke, Toni Okamoto, and so many more.

New Episodes Every Tuesday.

Watch all three seasons of the popular web series, The Vegan Roadie, for free! Join Dustin as the host of The Vegan Roadie while he showcases the diversity and accessibility of vegan cuisine through interviews with chefs, patrons, and restaurant owners. Each episode ends with a 5 Ingredient challenge to demonstrate just how easy and delicious plant-based eating can be, no matter where you are. From North America to Italy, The Vegan Roadie keeps it vegan, while on the go!

Get Social With Dustin

Setting up Santa’s workshop @home2suites
Festive Cheesy Spinach Bread

1/2 cup (68 g) raw cashews, soaked in water overnight or boiled for 10 minutes and drained 
1/4 cup plus 2 tablespoons (88 ml) water 
2 tablespoons (10 g) nutritional yeast 
2 teaspoons (10 ml) lemon juice 
1 clove garlic
1/2 teaspoon onion powder 
1/2 teaspoon sea salt 
1/2 cup (58 g) vegan cheddar shreds 
1/4 cup (20 g) packed frozen chopped spinach, thawed and squeezed dry 
1 batch Pizza Dough, divided, enough for 1 pizza (store bought or homemade from Epic Vegan)
2 tablespoons (42 g) vegan butter, melted 
1/2 teaspoon garlic powder 
1/2 teaspoon Italian seasoning 
Maldon or coarse sea salt (optional) 
Marinara, for dipping 

Preheat the oven to 400°F (200°C, or gas mark 6). Line a large baking sheet (13 x 18 inches [33 x 46 cm] or larger) with parchment paper. 

In a high-speed blender, combine the cashews, water, nutritional yeast, lemon juice, garlic, onion powder, and salt. Blend until creamy and smooth, 1 to 2 minutes. Transfer to a bowl, and stir in the cheese and spinach. Set aside.

Take the parchment from the baking sheet and lay it on a flat surface. Roll out the pizza dough to a 10 x 12-inch (26 x 30-cm) rectangle on the parchment paper. With a pizza cutter or sharp knife, cut the dough into the shape of a tree with the tip at the top; keep the excess dough where it lays—don’t gather it or remove it from the parchment. Carefully transfer the parchment paper with the dough on it back to the baking sheet. Spread the spinach mixture over the tree part of the dough, leaving a 1/2-inch (1-cm) border all around the tree dough. Flip the 2 pieces of dough that were cut off from the sides, so that the bottom points are now up top, and lay the pieces over the filling to match the shape of the tree and cover the filling. Pinch the 2 pieces of the top layer of dough together in the middle and pinch all sides of the dough together to close in the filling. Cut 7 lines, through to the bottom, from either side of the dough toward the middle of the tree, being careful to leave the dough connected in the middle; there will be 8 “tree branches” on each side. Twist each branch toward the bottom one time.

Continued in comments
Thanks to my pal @thejustinbarnette for indulging my #rebasongchallenge @reba was my choice. I got 14. What artist would be your pick to put your fandom to the test?
Well thanks for the treat from @tatesbakeshop @skyler_doak_davis 🫶🫶🫶
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