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Articles/Recipes
Make this Black Bean and Sweet Potato Salad for a simple, easy lunch using five main ingredients: roasted sweet potato, black beans, lettuce, pickled onions, and Cilantro Lime Sauce.
These Peanut Tempeh Lettuce Cups are a delicious, quick, and easy lunch or dinner.
Looking for a delicious, plant-based spin on a Korean favorite?
- Dips, Sauces and Dressings
Base recipe makes about 1.5 cups.
- Dips, Sauces and Dressings
Base recipe makes about 1 cup of chili sauce.
- Dips, Sauces and Dressings
The base recipe makes about 1/2 cup.
- Breakfast
- Recipes
This Strawberries and Cream Chia Pudding is thick, creamy, and high in protein thanks to one magical ingredient: silken tofu!
This plant-based burger steak is hearty, comforting, and packed with protein.
Roasted vegetable salad is one of my favorite meals to make in the fall and winter months.
This creamy chickpea tomato curry by Ellie Yamanaka is creamy, comforting, and so satisfying!
This plant-based miso power bowl is a tasty, versatile recipe that’s perfect for an easy weeknight dinner.
This Plant-Based Whole30 Miso Sauce is a great all-purpose topping for salads, bowls, wraps, silken tofu, or as a dipping sauce for veggies.
This Plant-Based Whole30 Pad Thai is made with veggie “noodles,” tofu, and colorful veggies covered in a luscious peanut sauce.
Loaded with flavor and veggies, this Tempeh Pineapple Stir Fry is the perfect excuse to skip your takeout routine!
This quick and easy Tofu Sheet Pan Meal with Garlic Herb Tahini is a delicious way to get dinner on the table in less than 30 minutes.
This Kung Pao Tempeh is a plant-based stir fry bursting with flavor!
You'll want to curl up with a bowl (or two) of this cozy vegan Miso Mushroom Chowder!
If your usual salad is feeling stale, mix up your routine with this crunchy, colorful, and completely plant-based recipe featuring edamame, julienned vegetables, and a creamy, sweet, kicky dressing you’ll want to keep stocked at all times.
