This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection.
Zesty cauliflower steaks are seared and baked until tender then served over hummus and sprinkled with a lemony pine nut gremolata.
Layered Veggie Stack The vegetables recommended in this recipe are not mandatory. They can certainly be replaced with whatever veggies you have in the fridge. And if you are dairy free just eliminate the parmesan, it's not essential. As a bonus this tastes great cold the next day, so pack it as a
This morning, I made my daughter's favorite vegetarian recipe, a spinach, brown rice and mushroom meatloaf. It is wonderfully flavorfu...
Fall in love with the flavors of this cheesy eggplant rollatini! No breading, no oils, just cooked eggplant stuffed with ricotta, parmesan cheese, and lots of fresh basil. Then baked to perfection with freshly grated cheese and rich tomato sauce - the most perfect, low carb, Italian dish that the whole family will enjoy.
This healthy no-bake stovetop shakshuka is so easy to make! No oven required, this recipe is ready in under 30 mins. Vegetarian, gluten-free, and packed with vegetables!
Mary Berry's simple store cupboard aubergine caponata is full of flavour and also happens to be vegan. Serve with bread, couscous or a jacket potato.
Baked gnocchi with summer vegetables is a filling meal that takes little effort to make yet has bags of flavour. Naturally vegan and can be gluten-free too.
This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it's the perfect way to enjoy summer produce!
Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.
Does the internet really need another 'spaghetti sauce' recipe? For a year and half since I started this blog, the answer to myself was consistently NO. Yet here it is. Instead of seeing it as too pedestrian to be blog-worthy, I now see it as invariably delicious, nourishing and actually an excell
J'ai expérimenté une nouvelle manière de préparer les protéines de soja et je suis conquise, c'est absolument délicieux !!
Level up your plant-based meals with Vegan Tofu Steaks! Packed with flavour & perfect for vegans & lacto-vegetarians. Easy weeknight dinner idea, try it tonight!
Creamy Caprese Cauliflower Casserole
This Chickpea Paprikash is a twist on the traditional Chicken Paprikash, a flavorful and heart-warming Hungarian dish. Made with hearty chickpeas and pasta, this recipe is bound to become a favorite for your family too!
This is adapted from Food52 Vegan by Gena Hamshaw. Use this recipe as a guide: It’s best to use a balanced mix of vegetables, but the roasting process is forgiving. For instance, I’ve made this with and without zucchini; I’ve used a mix of vegetables that leans heavy on the eggplant at times and heavy on the tomatoes at others. I've used all sorts of peppers, tomatoes, eggplant, etc. Also, I often make a quadruple (or more!) recipe, so don’t be afraid to load up your largest roasting pan. The key is to be patient with the roasting. Let the vegetables cook until the liquids reduce, and the mixture becomes thick and stewy. When I double/triple/quadruple the recipe, I scale the dressing as needed. When my roasting pan is completely loaded, I use 1 cup olive oil and 1/2 cup white balsamic vinegar (or 1/2 cup olive oil and 1/4 cup vinegar), and I cook the vegetables for 3 hours. Also, I often omit the thyme altogether: I simply season each layer of vegetables with salt as I add them to the pan. Then once all of the vegetables are in, I pour over the olive oil and white balsamic vinegar. After 1 hour, I stir it; then I stir it again every hour after that until it has roasted for 3 hours total.
Crispy tempeh and a creamy avocado filling are stuffed between slices of bread in this vegan tempeh sandwich. Get ready to experience the lunch of a lifetime!
Papoutsakia- Greek stuffed eggplants have a hearty tomato sauce and luxurious creamy béchamel.
These Beet Chickpea Burgers with a vegan harissa spread are the ULTIMATE veggie burger. Their gorgeous bright pink hue makes them even more mouthwatering.
This hearty vegetarian meatloaf is made with chickpeas, oats and vegetables for a satisfying, savoury meal that's perfect for the holidays and family meals.
