This Easy Vegan Pot Pie is made with wholesome vegetables and protein-packed garbanzo beans bathed in a rich, creamy gravy for an inviting taste your whole family will love.
These 7-Ingredient Vegan Almond Balls are made with wholesome, plant-based ingredients and lightly dusted with homemade vegan powdered sugar for the perfect holiday or anytime desert or snack.
Warm up on a blustery, cold day with a bowl of my One Pot Vegan Corn Chowder. Loaded with sweet corn, succulent carrots and Russet potatoes, pair it with vegan garlic bread or biscuits and you’ve got the perfect meal in just under 30 minutes.
As easy and quick to make as it is tasty, this One Pot Spinach & Blood Orange Farro Recipe is a healthy, WFPB meal that’s great to serve after a day of over-indulging to help bring the body back to balance.
A joyous marriage of homemade cranberry jam, spicy ginger beer and sparkling, non-alcoholic Rosé makes this a flavorful, festive mocktail that’s easy to make and refreshingly delicious.
This Vegan Mushroom Wellington is stuffed with sweet caramelized onions, savory mushrooms, sweet potato and springs of rosemary for a fabulous vegan spin on the classic Beef Wellington. Save a turkey this holiday season with this gem of a vegan alternative.
This Thanksgiving, load up on scrumptious vegan appetizers, soups, sides, main dishes and deserts as I present to you 30 scrumptious Vegan Thanksgiving Recipes from some of my favorite fellow food bloggers. All vegan, all delicious, all ready to be part of your special holiday feast!
This Ultimate Comfort Vegan Macaroni combines a rich, creamy tomato sauce, zesty garlic, red onion, and colorful orange and red bell peppers with bursts of fresh peas and tangy cilantro for a dish you can’t resist. Top with green or black olives and serve with a side of garlic toast for a perfect, hearty meal.
Often exploited for its sugary confections, the splendid apricot, “shining in a sweet brightness of golden velvet,” lends itself gloriously to this decadent Apricot Chamomile Cream Popsicle Recipe.
Celebrate in-season produce with this summery Vegan Tomato Zucchini Tart with Creamy Cashew Cheese. Made with fresh basil, zucchini, summer squash, cherry tomatoes and my Vegan Parmesan Cheese, its light, flaky crust with subtle hints of hazelnut will have you returning for another slice before you’re finished with the last.
A simple Vegan Parmesan that uses only 4 ingredients and takes less than 5 minutes to make. The result yields golden sprinkles of delight that you can toss on practically anything.
Are they a main dish or a snack? I say these Rockin’ Vegan Spring Rolls are both! Filled with a mélange of julienne’d vegetables, rolled in plant-based rice paper and then dipped in a Chili Ginger Peanut Sauce, you better make a lot of them because a few are just not enough!
Choc-full of plant-based goodness and flavor, this Mouthwatering Roasted Beet Hummus Recipe is so versatile; it can be paired with a wholesome platter of seasonal vegetables, some whole wheat pita chips or even slathered on toast – the sky’s the limit. The color alone will persuade you to try it!