Vegan One Pot Creamy Mushroom Pasta Recipe
Short on time but need to get dinner on the table? With a few pantry essentials dinner is only 20 minutes way.
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Vegan Burrito Bowl {gluten free}
This Vegan Burrito Bowl is bursting with flavor, and it's so quick easy to make! It's packed with wholesome ingredients like black beans and fresh veggies, and topped off with a creamy homemade guacamole. Plus, it's completely vegan and gluten-free.
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20-Minute Vegan Stir-Fry
This vegan stir-fry is packed with flavor from a medley of delicious veggies and a simple, homemade stir-fry sauce. And the best part? It cooks up in just 20 minutes! Serve it over riced cauliflower for an easy plant-based meal you can feel great about.
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Pina Colada Poke Cake
What could be better than a cake that tastes like a Pina Colada? This light, fluffy cake is infused with rum
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Vegan Chickpea Tomato Dip & Spiced Pita Chips
This chickpea tomato dip is packed with flavor from RO*TEL tomatoes, serrano peppers, and fresh cilantro! Serve it with your favorite chips, veggie dippers, or even as a hearty topping for baked potatoes.
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Vegan Eggplant Parmesan
This vegan eggplant parmesan is so loaded with flavor, you'll never miss the cheese! Tender roasted eggplant is coated in a crunchy breadcrumb crust and drizzled with savory marinara. Yum!
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White Chocolate Mud Cupcakes with Raspberry Curd & White Chocolate Ganache
Cupcakes adapted from 500 Cakes' Dark Chocolate Mocha Mud Cake recipe; ganache adapted from 500 Cakes' Dark Chocolate Ganache recipe.
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One-Pot Vegan Jambalaya
This Vegan Jambalaya is packed with flavor from fresh veggies and tons of spice! And this one pot meal is easy to prepare in under an hour.
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Vegan Mushroom Wellington recipe
A fantastic vegan version of the classic beef wellington. Tender mushrooms wrapped up in a flaky vegan puff pastry. This recipe is a perfect for a vegan Christmas or Thanksgiving entree, or any time you need a dish that impresses
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Okra & Sautéed Tomatoes
This Okra & Sautéed Tomatoes recipe contains a good deal of garlic, which I adore, but surprisingly when I tasted the finished dish it didn’t taste anywhere near as garlicky as I expected. And as per the suggestion in the book, it does taste better the next day when the flavours have had a chance to develop.
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