TEMPEH BAC’N
By Nicholas Vaughan
TEMPEH BAC’N Nicholas Vaughan Ingredients 1 package tempeh, sliced thinly 1 tbsp agave 1 dash of apple cider vinegar 1…
LEMON COCONUT CHEESECAKE
By Crust Vegan Bakery
Lemon Coconut Cheesecake Shannon Roche and Meagan Benz Crust Vegan Bakery Ingredients Cheesecake Filling 3/4 cup coconut milk 3 tablespoon…
SPINACH AND ARTICHOKE DIP
By Deanna Meyler
Spinach and artichoke dip Deanna Meyler An EveryDay Vegan Ingredients 1 can quartered artichoke hearts, drained 1 cup tightly packed…
FALAFEL FATTOUSH
By Hannah Kaminsky
Falafel Fattoush Hannah Kaminsky Real Food, Really Fast If you took falafel but skipped all the mashing, mixing, and deep…
SOUTZOUKAKIA
By Anne Lynch
Soutzoukakia (Meatballs in wine sauce) Anne Lynch Quod Dea Vegan Ingredients “Meatballs» 1 onion, sliced 1 can (15-ounces) chickpeas, drained…
CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI
By Nisha Vora
CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI Nisha Vora The Vegan Instant Pot Ingredients Marinated tofu 1 (14-ounce) block extra-firm tofu 3…
CHILI CON CONSCIENCE
By Eric Belfi
CHILI CON CONSCIENCE Eric Belfi Philly Vegan Guy Ingredients 2 tbsp vegetable oil 2 lbs mushrooms, minced (can use a…
HEALTHY HOMEMADE FALAFEL
By Farah Siraj
Healthy homemade falafel Farah Siraj This recipe can be made in either an air fryer or the oven! It’s delicious,…
SWEET BASIL DRESSING
By Rachel Klein
Sweet Basil Dressing Rachel KleinMiss Rachel’s Pantry A go-to dressing for salads, particularly if there are tomatoes or cucumbers in…
Corn-Oat Waffles
By Cindy Thompson
Corn-Oat Waffles Cindy THompson Ingredients 3 cups oatmeal uncooked 1/2 cup cornmeal 1/4 cup pitted dates or raisins 1/4 cup…