Jump to Recipe This oven-baked, smoky tofu is made with a simple marinade of soy sauce or tamari, rice vinegar, and spices, including smoked paprika.... Read More
Tree Nut Free
Jump to Recipe These vegan portobello mushroom tacos feature juicy marinated and roasted portobello caps, which are sliced and layered into soft tortillas. The tacos... Read More
Jump to Recipe Quick pickled carrot ribbons can add tangy flavor, crunch, and a bright pop of orange color to salads, bowls, and sandwiches. If... Read More
Jump to Recipe This easy, baked chickpea frittata is the perfect make-ahead savory breakfast or snack! Baking the frittata gives it a light texture and... Read More
Jump to Recipe These vegan blueberry crumb muffins have a fluffy, moist interior, pockets of juicy berries in the center, and a delicious streusel topping.... Read More
Jump to Recipe These quick pickled cucumber slices will add crunch and flavor to your favorite plant-based sandwiches, salads, bowls, sushi rolls, and more! They’re... Read More
Jump to Recipe These quinoa beet bowls are colorful, hearty, and full of texture. They feature my favorite marinated beets, crispy chickpeas, cooked quinoa, curly... Read More
Jump to Recipe This is my go-to recipe for marinated beets. The beets are sweet and tangy, made with a simple vinaigrette. They’re a perfect... Read More
Jump to Recipe Roasted beets are one of my favorite vegetables to meal prep. This is my go-to method and simple recipe for roasting beets... Read More
Jump to Recipe These crispy roasted chickpeas will add crunch, along with plant-powered nutrition, to your salads, bowls, pasta dishes, and more. They’re one of... Read More