Cozy and comforting vegan mashed potato bowls are lightened up for summer with the addition of buttery, sweet parsnips and paired with pan-fried Baharat-spiced tempeh, caramelized onions, and seared broccoli. Drizzle everything in a creamy tahini herb sauce for extra creaminess and flavor.
Category: Mains
A deliciously savory and creamy vegan lasagna inspired by the ingredients of the Mediterranean.
Lasagna just got a makeover, and it’s magical.
This is such a striking salad, it honestly makes me happy just looking at it. I don’t know about you, but I like to feel like my food is special….
This chimichurri sauce is absolute magic. So naturally since it’s grilling season, I had to throw it on some grilled veg. It was definitely a good move. Not only is…
Vegan / Gluten-Free Welcome to fig season! With such short seasons each year (a couple weeks in June and then again in late summer), fresh figs are one of those…
Sweet and savory combination lovers–this roasted eggplant salad with crispy carrots and savory herb sauce is for you! Rich dates, salty olives, fresh cherry tomatoes, and sweet red grapes set…
A crunchy flavor explosion of a salad to add to your summer repertoire.
Vegan / Gluten-Free / High Protein This vibrant, sunny, epic marinated citrus tempeh bowl is the answer to all my late spring cravings. A little sweet, a little spicy, and…
One Pot / Vegan / Gluten Free Ok, get ready for some serious melt-in-your-mouth goodness with this eggplant and sweet potato tagine. I don’t even know what else to say…
Huge creamy butterbeans sauteed in olive oil, garlic, and rosemary make this simple, easy dish really pop.