A fall vegan recipe enhancing all the flavors of an autumnal harvest. Crispy, toasted quinoa instead of rice for a protein boost, plus honey squash, shiitake mushrooms, and tender purple kale leaves.
Main Dish
18 posts
Collard greens, yams, legumes, and a crispy corn meal top. Protein-packed meal that is ideal for a crisp fall night. VEGAN.
Roasted eggplant in extra-virgin olive oil and rubbed Himalayan salt topped with vindaloo curry chickpeas. Vegan and easy to make.
Rainbow Swiss chard leaves wrap a Mediterranean-inspired (rainbow) quinoa filling. Baked in a quick and earthy Marinara sauce.
A recipe that finds its inspiration in Malay cuisine. Plant-based cauliflower balls in a rich curried spinach sauce.
Potato dumplings stuffed with juicy mushrooms and herbs, served warm with butter and a dollop of sour cream. Swedish deliciousness served.
This stuffed spaghetti squash recipe is quick, healthy, and budget-friendly, cooked up with just a few plant-based ingredients.
Sweetened with coconut milk and heavily spiced, this curry over basmati rice is a great dish to go along with homemade naan
Summertime in a bowl! Recipe for simple, healthy, vegan pasta. Fantastic use of zucchini flowers. Light, flavorful, and satisfying.