The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.
These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they're vegan!
These Maple Sriracha Soy Curl Tacos are crispy, sweet & spicy. Air fried (or baked) and served with spicy mayo, shredded cabbage & limes.
Creamy and comforting Cheesy Butternut Squash Pasta. Gluten-free, vegan, and only requires 10 ingredients.
The White House announced the winning recipes of the Healthy Lunchtime Challenge Wednesday, a cooking competition for kids, and most of the winning 56 children picked a recipe that reflects their state or territory.
Blackening seasoning is a fragrant and flavorful blend with a black pepper and paprika base, beautiful on tofu and vegetables.
Two-toned Chinese spinach dumplings, stuffed with a juicy mushroom and bok choy filling and pan-fried to a golden-brown crisp.
These Chipotle Soy Curl Tacos with Tomatillo Salsa are the BEST vegan taco! Homemade tomatillo salsa, avocado corn salsa & crispy soy curls!
Healthy, spicy, and flavorful, this Misir Wot, Spicy Ethiopian Red Lentil Stew, features nutrient-dense lentils simmered in a bold Berbere spiced broth.
If you don't have a blender, you can still enjoy fresh fruits and veggies with just a few simple ingredients and a nut milk bag (or fine mesh strainer). Packed with ingredients like cucumber, celery, green apples, and lemon, this Blender Green Juice is the perfect way to get your greens!
Pumpkin Risotto (Vegan, Gluten-Free) | Strength and Sunshine | Easy and creamy Vegan Pumpkin Risotto that's a healthy and comforting meal for the fall and winter seasons! This recipe is gluten-free, dairy-free, and allergy-free. A classic Italian rice recipe, full of cozy flavors, that's only 7 ingredients and made in 20 minutes, all in one pan! This simple and quick dish is perfect as a light dinner or veggie-packed side dish!
A favorite vegan entree that I have been making for years: curried couscous recipe with roasted red pepper, peas and baked organic tofu. Whole-grain
Endometriosis & Anti-Inflammatory Roasted Carrot & Ginger Soup
Vegan Arugula Pesto, a simple plant-based pesto recipe made with arugula instead of basil! This simple 5-minutes recipe uses peppery arugula and nutritional yeast instead of cheese for a fun twist on traditional pesto sauce!
Lets be real, everyone loves a mason jar rainbow salad. They’re gorgeous to look at, and even more fun to dump out into a bowl! Not only that, but it takes your meal prep to the next level and helps you get hyped for lunch time when your schedule is packed. This honey mustard mason jar salad is pa
Low Carb Jojo's – thick cut fries that are perfectly seasoned, crispy, and fluffy but made with low carb parsnips instead of potatoes! Baked instead of fried, around 100 calories per heaping serving, and only 18 grams of net carbs!
Raw corn, bright flavors and quickly sautéed shishito peppers make this salad one of my summer favorites. It's slightly spicy, earthy from the walnuts and so filling. Proving once and again that an amazing salad doesn't always start with lettuce.
Crispy Blackened Tofu Tacos with Avocado Crema- a vegan version of blackened fish tacos, these are packed full of delicious flavor and texture! If I ever opened a vegan cafe, these tacos would definitely be one of the items on the menu. They are sure to flip the script on even the biggest of tofu […]
A simple salad, but one that will leave you craving it weekly!
Vegan lentil pancakes with spicy tofu are made by grinding yellow moong dal (lentil) with spices and then pan-frying it with spicy tofu on top. You can make them for breakfast, lunch, or dinner.
