Creamy, flavorful vegetarian tofu curry with tender sweet potatoes, carrots, cauliflower, and bell pepper. Beautiful veggies and tofu are simmered in a fragrant coconut curry sauce filled with garlic, turmeric, and ginger for a delicious vegan curry dish you'll love!
Easily whip up burgers, pastas, casseroles and even a roast dinner with these carnivore-approved vegan recipes.
This classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.
This is by far the best vegan bacon out there. I have tried many different types and this is by far the crispiest, meatiest vegan bacon out there.
This Baked Hummus Pasta is loaded with flavor and is quick and easy to make.
Flavorful and healthy plant-based chickpea beet veggie burgers. Packed with wholesome ingredients, delicious, and easy to make.
From Korean lunch box and after-school snacks to easy kid-friendly dinners, these are some of the dishes kids grow up eating in Korea. Your kids will love them too!
Want an easy, one-pan meal that's ready in 20 minutes? Try my delicious Soy-Glazed Eggplant Donburi with meaty eggplant seared until golden brown, coated in a sweet-salty sauce, and serve over hot rice. It's a satisfying Japanese vegan rice bowl that deserves a spot at your table. {gluten-free adaptable}
This vegan schnitzel recipe uses 14-ingredients and super easy to make! I'll show you how to make vegan schnitzel using seitan & breading!
Eggplant gets roasted and whipped into a dip with fresh garlic and the bite of tahini.
Pho is perhaps the best-recognized rice noodle soup from Southeast Asia where all the effort is put into building a richly flavored broth that is poured over rice noodles and thinly sliced beef or chicken and then topped with an abundance of fresh herbs and bean sprouts. Pho is perhaps the best-recognized rice noodle soup from Southeast Asia where all the effort is put into building a richly flavored broth that is poured over rice noodles and thinly sliced beef or chicken and then topped with an abundance of fresh herbs and bean sprouts. Creating this soup in a slow cooker certainly presented challenges, and we were after a vegetarian version that was flavorful and satisfying. To produce a broth with the flavor and complexity of the real deal in a slow cooker, we knew we had to create a flavorful base. To a combination of vegetable broth and water we added dried porcini for beefy flavor, onion, garlic, soy sauce, lemon grass, star anise, and cloves to bring complex spice notes. For substance and meaty texture, we added portobellos, which can hold up to the long simmering time in the slow cooker and impart their earthy flavor. For our noodles we preferred classic rice noodles and added them to the soup at the end of the cooking time, turning the temperature to high for 10 to 20 minutes. The must-have garnishes—bean sprouts for crunch, basil (preferably Thai basil, though Italian basil will work), lime wedges, and additional soy sauce—balanced the straightforward meatiness and mellow sweetness of the broth with heat, acidity, and freshness.
These Instant Pot Black Beans are seriously THE BEST! Easy, delicious, and full of flavor. So much faster than on the stovetop, cooking beans in the Instant Pot is a quick, budget friendly way to make an amazing dinner the family will love. vegetarian, gluten free and dairy-free.
Peggy Markel saw okra (which in India is known as ladyfingers) at markets all over Rajasthan. To add complexity to a simple stewed okra-and-tomato dis...
This 20-minute high-protein vegan pasta recipe combines an extra creamy red pepper and silken tofu sauce with chewy Italian pasta.You’ll love this because you can make the sauce with little effort and simple ingredients in a blender.
Smoky Baba Ghanoush recipe is the best Middle Eastern appetizer! It's vegan, gluten free, and easy to make. Perfect served as a dip with pita!
This recipe is featured in our Free Pantry Plan Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday! Coming from a Southern Italian family, we cook with A LOT of tomato, we have our Arrabiata, Melanzane, Arancini--all tomato based dishes. Now don’t get me wrong, my blood is comprised of 70% tomato, but when summer rolls around I can’t help but to gravitate to the light lemony pastas of the North. I was going to finish this analogy with a Game of Thrones reference, but we’ve all seen season 8 so let us all finally put that show to bed. This recipe came to me while I was making dinner at home after a long day, and I didn’t have much in the fridge apart from some obvious staples, pasta, butter and lemon. I had a pot of fresh parsley by the window and hazelnuts in the pantry, et voila! I wanted to give you all something that screams summer dinners with no fuss. You can still cook and bake as long as your time in the kitchen is brief so you can enjoy the company of loved ones AND the Sun! Recipe and Headnote by Sahara Bohoskey Recipe and Headnote Sahara Bohoskey
This sauce is absolutely amazing! You just want to dip the tofu in that sauce and enjoy it fully.
Wenn es ums Kochen und Backen geht, lernt man nie aus. Ein kleiner Schubser in Form eines Tipps in die richtige Richtung kann ein Gericht von gerade noch...
This is a richer, more tender "biscotti" type cookie - old-fashioned and great for dunking.Low FODMAP Serving Size Info: Makes about 30 mandelbrot; serving size 1 slice
This crispy breaded cauliflower is salty, tangy, sweet, and spicy all at once! It's 100% plant based and 100% delicious.
Spanish chickpea and spinach stew is a delicious, filling, vegan and gluten-free main meal that is easy and quick to make. Makes an ideal lunch or dinner.
