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VEGAN RECIPES
Our favorite vegan recipes (breakfast, lunch, dinner, salad, snacks, sides and desserts), searchable by gluten-free and soy-free. Get our free guide to batch cooking! SAMPLE VEGAN MEAL PLAN EASY VEGAN PASTA PRIMAVERA RECIPE Cook the pasta according to the box or bag directions. Drain, return to the pot, and toss with a teaspoon of olive oil. To make the sauce, warm a teaspoon of olive oil in a large, deep skillet over medium-lowheat.
15 DELICIOUS PROTEIN-PACKED VEGAN SALADS RECIPE Oh, salads. They should be easy to throw together for a healthy mid-day meal, but they’re actually pretty easy to screw up. Add too many toppings and you’re eating way more than you planned for; don’t add enough and you’re absolutely starving again by the time 2 o’clock rolls around. CREAMY TOFU GARLIC MUSHROOM PASTA RECIPE One of my favorite parts of summer turning to fall is the return of hearty noodle dishes. I’ve made tons of creamy vegan desserts with Mori-Nu Silken Tofu in the past (like the Mini Key Lime Pies in our cookbook) so I had a feeling it would work really well as a pastasauce.
VEGAN MEXICAN LASAGNA RECIPE If you have our cookbook, Frugal Vegan, I hope you’ve tried my Easy Vegan Enchiladas recipe.It’s a version of a recipe my dad used to make when I was growing up. This Vegan Mexican Lasagna has a similar flavor profile and addictive quality. VEGAN TOM KHA (THAI COCONUT SOUP) RECIPE Combine the vegetable broth, lemongrass, ginger, shallot, and Thai chiles in a deep skillet or soup pot and bring to a boil over medium heat. Reduce the heat to maintain a simmer for 20 minutes. RAW CACAO ENERGY BALLS RECIPE Put the almonds, walnuts, oats, cacao, and salt in the bowl of a food processor. Pulse until the nuts break down and combine with the otheringredients.
8 TASTY VEGAN SAUCES, SALAD DRESSINGS AND DIPS RECIPE Post updated: June 1, 2017. I’ll be the first to admit that my food-to-condiment ratio is kind of out of control. When making pasta, I use so much marinara that the end result looks more like chunky tomato soup than an Italian dish. WELL VEGAN | HEALTHY, AFFORDABLE VEGAN RECIPES AND MEAL PLANS.RECIPESOUR COOKBOOKABOUTBUDGET VEGANVEGAN VODKA SAUCE WITH PENNEGREEN GODDESS DIP Healthy, affordable vegan recipes and meal plans. A few weeks ago I made some fresh pineapple salsa that I planned to use for a tacorecipe.
VEGAN RECIPES
Our favorite vegan recipes (breakfast, lunch, dinner, salad, snacks, sides and desserts), searchable by gluten-free and soy-free. Get our free guide to batch cooking! SAMPLE VEGAN MEAL PLAN EASY VEGAN PASTA PRIMAVERA RECIPE Cook the pasta according to the box or bag directions. Drain, return to the pot, and toss with a teaspoon of olive oil. To make the sauce, warm a teaspoon of olive oil in a large, deep skillet over medium-lowheat.
15 DELICIOUS PROTEIN-PACKED VEGAN SALADS RECIPE Oh, salads. They should be easy to throw together for a healthy mid-day meal, but they’re actually pretty easy to screw up. Add too many toppings and you’re eating way more than you planned for; don’t add enough and you’re absolutely starving again by the time 2 o’clock rolls around. CREAMY TOFU GARLIC MUSHROOM PASTA RECIPE One of my favorite parts of summer turning to fall is the return of hearty noodle dishes. I’ve made tons of creamy vegan desserts with Mori-Nu Silken Tofu in the past (like the Mini Key Lime Pies in our cookbook) so I had a feeling it would work really well as a pastasauce.
VEGAN MEXICAN LASAGNA RECIPE If you have our cookbook, Frugal Vegan, I hope you’ve tried my Easy Vegan Enchiladas recipe.It’s a version of a recipe my dad used to make when I was growing up. This Vegan Mexican Lasagna has a similar flavor profile and addictive quality. VEGAN TOM KHA (THAI COCONUT SOUP) RECIPE Combine the vegetable broth, lemongrass, ginger, shallot, and Thai chiles in a deep skillet or soup pot and bring to a boil over medium heat. Reduce the heat to maintain a simmer for 20 minutes. RAW CACAO ENERGY BALLS RECIPE Put the almonds, walnuts, oats, cacao, and salt in the bowl of a food processor. Pulse until the nuts break down and combine with the otheringredients.
8 TASTY VEGAN SAUCES, SALAD DRESSINGS AND DIPS RECIPE Post updated: June 1, 2017. I’ll be the first to admit that my food-to-condiment ratio is kind of out of control. When making pasta, I use so much marinara that the end result looks more like chunky tomato soup than an Italian dish. 15 DELICIOUS PROTEIN-PACKED VEGAN SALADS RECIPE Oh, salads. They should be easy to throw together for a healthy mid-day meal, but they’re actually pretty easy to screw up. Add too many toppings and you’re eating way more than you planned for; don’t add enough and you’re absolutely starving again by the time 2 o’clock rolls around. 5 HEALTHY VEGAN SOUPS FOR SUMMER RECIPE The options for enjoying healthy vegan soups during summer can be overwhelming. We get you started with the exceptionally deliciousrecipes below.
HERBED MUSHROOM GRAVY RECIPE Warm the vegetable broth in a saucepan over low heat. Melt 1 tablespoon of vegan butter in a deep skillet over medium heat. When hot, add the garlic and cook until fragrant, about a minute. PUREE OF VEGETABLE SOUP RECIPE Heat the oil in a large saucepan over medium heat. Add the leeks and cook until softened, about 5 minutes. Add carrots, zucchini andpotatoes.
VEGAN SLOPPY JOES RECIPE Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. CARROT CAKE OATMEAL RECIPE I dusted off my Instant Pot for this Carrot Cake Oatmeal recipe with busy students, parents, and professionals in mind. Oats are rich in dietary fiber, making them a MUESLI BREAKFAST BARS RECIPE Preheat the oven to 325° F. Line a 9 x 13-inch baking pan with foil or parchment paper. If you don't have either, you can just lightly oil the pan with any vegetable oil. SEITAN PORTOBELLO STEW RECIPE Preheat a 4 quart pot over medium high heat. Sauté seitan and set aside. Sauté onions, mushrooms and a pinch of salt in oil until until translucent, 4 to 7 minutes. INSTANT POT EGYPTIAN KOSHARI (GLUTEN-FREE) RECIPE Koshari, which you might also see spelled Kushari, is the national dish of Egypt. I like to think of it as Egypt’s version of chili mac. The bulk of Koshari is made with chickpeas, lentils, rice, and pasta, and it’s topped with a spiced tomato sauce and crispy onions. KUNG PAO BRUSSELS SPROUTS RECIPE I have always been someone who puts hot sauce on everything, and vegetables are no exception. So when I saw Kung Pao Brussels Sprouts on the menu at Beatrix in Chicago’s River North neighborhood, I knew they would be right up my alley. WELL VEGAN | HEALTHY, AFFORDABLE VEGAN RECIPES AND MEAL PLANS.RECIPESOUR COOKBOOKABOUTBUDGET VEGANVEGAN VODKA SAUCE WITH PENNEGREEN GODDESS DIP Instant Pot Risotto with Butternut Squash and Fried Sage. Oh, risotto. If you’ve ever looked up a risotto recipe, you probably noticed it requires standing at the stove, giving yourVEGAN RECIPES
Our favorite vegan recipes (breakfast, lunch, dinner, salad, snacks, sides and desserts), searchable by gluten-free and soy-free. Get our free guide to batch cooking! 15 DELICIOUS PROTEIN-PACKED VEGAN SALADS RECIPE Oh, salads. They should be easy to throw together for a healthy mid-day meal, but they’re actually pretty easy to screw up. Add too many toppings and you’re eating way more than you planned for; don’t add enough and you’re absolutely starving again by the time 2 o’clock rolls around. EASY VEGAN PASTA PRIMAVERA RECIPE Instructions. Cook the pasta according to the box or bag directions. Drain, return to the pot, and toss with a teaspoon of olive oil. To make the sauce, warm a teaspoon of olive oil in a large, deep skillet over medium-low heat. Add the shallot, garlic, and lemon zest and saute for 2 minutes. 8 TASTY VEGAN SAUCES, SALAD DRESSINGS AND DIPS RECIPE BBQ Tahini Sauce. This recipe for BBQ Tahini Sauce combines whole food ingredients to create an incredibly versatile condiment. Though it goes with pretty much anything, we think it’d be particularly tasty slathered on a vegan burger or as a dipping sauce VEGAN MEXICAN LASAGNA RECIPE Sprinkle with vegan cheese, if using, and cover the baking dish with foil. Bake the Mexican Lasagna for 20 to 25 minutes, or until the sauce is bubbly around the edges. Remove from the oven and sprinkle the remaining corn and green onion over the top. Garnish with fresh cilantro and sliced avocado just before serving. CREAMY TOFU GARLIC MUSHROOM PASTA RECIPE Heat the remaining teaspoon of olive oil in a large cast iron skillet over medium-low heat. Add the shallots to the skillet and sauté for 3 minutes. Transfer the mushrooms to the skillet and season with a pinch of salt and a few twists of black pepper. Continue to cook the mushrooms, stirring occasionally, for 8 minutes. HERBED MUSHROOM GRAVY RECIPE Warm the vegetable broth in a saucepan over low heat. Melt 1 tablespoon of vegan butter in a deep skillet over medium heat. When hot, add the garlic and cook until fragrant, about a minute. Fold in the chopped mushrooms and stir to coat in the vegan butter. Continue cooking over medium heat for 5 to 6 minutes, until the mushrooms aresoft and
CARROT CAKE OATMEAL RECIPE Instructions. Place the steel cut oats, water, non-dairy milk, carrot, golden raisins, maple syrup, cinnamon, nutmeg, vanilla, and salt in your Instant Pot. Stir gently to combine. Twist the lid to lock and make sure the pressure valve is closed. Set your Instant Pot to KUNG PAO BRUSSELS SPROUTS RECIPE Instructions. Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise. If you have any exceptionally large sprouts, quarter them. Transfer the sprouts to a baking sheet lined with parchment paper. Drizzle with olive oil and toss to evenly coat. WELL VEGAN | HEALTHY, AFFORDABLE VEGAN RECIPES AND MEAL PLANS.RECIPESOUR COOKBOOKABOUTBUDGET VEGANVEGAN VODKA SAUCE WITH PENNEGREEN GODDESS DIP Instant Pot Risotto with Butternut Squash and Fried Sage. Oh, risotto. If you’ve ever looked up a risotto recipe, you probably noticed it requires standing at the stove, giving yourVEGAN RECIPES
Our favorite vegan recipes (breakfast, lunch, dinner, salad, snacks, sides and desserts), searchable by gluten-free and soy-free. Get our free guide to batch cooking! 15 DELICIOUS PROTEIN-PACKED VEGAN SALADS RECIPE Oh, salads. They should be easy to throw together for a healthy mid-day meal, but they’re actually pretty easy to screw up. Add too many toppings and you’re eating way more than you planned for; don’t add enough and you’re absolutely starving again by the time 2 o’clock rolls around. EASY VEGAN PASTA PRIMAVERA RECIPE Instructions. Cook the pasta according to the box or bag directions. Drain, return to the pot, and toss with a teaspoon of olive oil. To make the sauce, warm a teaspoon of olive oil in a large, deep skillet over medium-low heat. Add the shallot, garlic, and lemon zest and saute for 2 minutes. 8 TASTY VEGAN SAUCES, SALAD DRESSINGS AND DIPS RECIPE BBQ Tahini Sauce. This recipe for BBQ Tahini Sauce combines whole food ingredients to create an incredibly versatile condiment. Though it goes with pretty much anything, we think it’d be particularly tasty slathered on a vegan burger or as a dipping sauce VEGAN MEXICAN LASAGNA RECIPE Sprinkle with vegan cheese, if using, and cover the baking dish with foil. Bake the Mexican Lasagna for 20 to 25 minutes, or until the sauce is bubbly around the edges. Remove from the oven and sprinkle the remaining corn and green onion over the top. Garnish with fresh cilantro and sliced avocado just before serving. CREAMY TOFU GARLIC MUSHROOM PASTA RECIPE Heat the remaining teaspoon of olive oil in a large cast iron skillet over medium-low heat. Add the shallots to the skillet and sauté for 3 minutes. Transfer the mushrooms to the skillet and season with a pinch of salt and a few twists of black pepper. Continue to cook the mushrooms, stirring occasionally, for 8 minutes. HERBED MUSHROOM GRAVY RECIPE Warm the vegetable broth in a saucepan over low heat. Melt 1 tablespoon of vegan butter in a deep skillet over medium heat. When hot, add the garlic and cook until fragrant, about a minute. Fold in the chopped mushrooms and stir to coat in the vegan butter. Continue cooking over medium heat for 5 to 6 minutes, until the mushrooms aresoft and
CARROT CAKE OATMEAL RECIPE Instructions. Place the steel cut oats, water, non-dairy milk, carrot, golden raisins, maple syrup, cinnamon, nutmeg, vanilla, and salt in your Instant Pot. Stir gently to combine. Twist the lid to lock and make sure the pressure valve is closed. Set your Instant Pot to KUNG PAO BRUSSELS SPROUTS RECIPE Instructions. Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise. If you have any exceptionally large sprouts, quarter them. Transfer the sprouts to a baking sheet lined with parchment paper. Drizzle with olive oil and toss to evenly coat. SAMPLE VEGAN MEAL PLAN If you forget, you can always use the quick soak method: after you rinse and pick through your beans for any little rocks or dirt, cover the beans with about an inch or two of water. Bring to a boil. Once they’re boiling, cover and let sit for about 2 hours. Drain and proceed with your recipe. Quick as that. VEGAN BOARDS COOKBOOK SNEAK PEEK! RECIPE Vegan Boards Cookbook Sneak Peek! A few weeks back I made a big announcement on Instagram and Facebook. I (Kate) wrote another cookbook! It’s called Vegan Boards and I could not be more excited for it to be released into the world. Vegan Boards features 50 gorgeous plant-based appetizer, snack, meal, and dessert boards forall occasions.
SCRAMBLED TOFU WITH GREENS RECIPE Scrambled tofu with greens is the perfect hearty breakfast or easy weeknight dinner! You can eat it alone, wrapped in a tortilla or paired with our hashed browns. 25 GREAT RECIPES FOR FEEDING VEGAN KIDS RECIPE If you want to subscribe, and I hope you do, this is what I recommend: Start with the basic meal plan (without the flex day), Pick up some extra kid snacks and lunch stuff — carrots, raisins, fruit, nut butter, whatever. It typically works for our house and we have two kids (ages two and five). Feeding any kids, vegan or not, can be achallenge.
PUREE OF VEGETABLE SOUP RECIPE Instructions. Heat the oil in a large saucepan over medium heat. Add the leeks and cook until softened, about 5 minutes. Add carrots, zucchini and potatoes. Cook until softened, about 3 minutes. Add the tomato paste and vegetable broth. Simmer until vegetable are soft, about 30 minutes. Add chickpeas and cook for another few minutes. VEGAN MANGO CHEESECAKE BARS RECIPE Put the cheesecake in the freezer to set while you prepare the mango topping. Wipe out your food processor once again. Add the mango and puree until very smooth. Meanwhile, in a medium mixing bowl, dissolve the arrowroot powder in 1 tablespoon of water. Once the mango is completely puréed, add it to the bowl. GREEN GODDESS DIP RECIPE Adjust the ingredients to taste. Add more lime juice to brighten, more salt to elevate the overall flavor, or more olive oil for a richer flavor. Scoop the dip into a bowl and serve with crackers and veggies or use as a spread on wraps and sandwiches. Leftover dip will keep covered in the fridge for a few days. Recipe Card powered by. KUNG PAO BRUSSELS SPROUTS RECIPE Instructions. Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise. If you have any exceptionally large sprouts, quarter them. Transfer the sprouts to a baking sheet lined with parchment paper. Drizzle with olive oil and toss to evenly coat. OLIVE AND ARTICHOKE PASTA SALAD RECIPE Instructions. To cook the pasta, bring a large pot of water to a boil. Pour in the noodles and cook until al dente, 7 to 8 minutes. Drain and rinse with cold water and set aside. While the pasta cooks, slice the black olives and put them in a large serving bowl. Drain and rinse the artichoke hearts, roughly chop, and add them to the bowl. SEITAN PORTOBELLO STEW RECIPE Instructions. Preheat a 4 quart pot over medium high heat. Sauté seitan and set aside. Sauté onions, mushrooms and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant. Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fresh black pepper WELL VEGAN | HEALTHY, AFFORDABLE VEGAN RECIPES AND MEAL PLANS.RECIPESOUR COOKBOOKABOUTBUDGET VEGANVEGAN VODKA SAUCE WITH PENNEGREEN GODDESS DIP Instant Pot Risotto with Butternut Squash and Fried Sage. Oh, risotto. If you’ve ever looked up a risotto recipe, you probably noticed it requires standing at the stove, giving yourVEGAN RECIPES
Our favorite vegan recipes (breakfast, lunch, dinner, salad, snacks, sides and desserts), searchable by gluten-free and soy-free. Get our free guide to batch cooking! 15 DELICIOUS PROTEIN-PACKED VEGAN SALADS RECIPE Oh, salads. They should be easy to throw together for a healthy mid-day meal, but they’re actually pretty easy to screw up. Add too many toppings and you’re eating way more than you planned for; don’t add enough and you’re absolutely starving again by the time 2 o’clock rolls around. EASY VEGAN PASTA PRIMAVERA RECIPE Instructions. Cook the pasta according to the box or bag directions. Drain, return to the pot, and toss with a teaspoon of olive oil. To make the sauce, warm a teaspoon of olive oil in a large, deep skillet over medium-low heat. Add the shallot, garlic, and lemon zest and saute for 2 minutes. 8 TASTY VEGAN SAUCES, SALAD DRESSINGS AND DIPS RECIPE BBQ Tahini Sauce. This recipe for BBQ Tahini Sauce combines whole food ingredients to create an incredibly versatile condiment. Though it goes with pretty much anything, we think it’d be particularly tasty slathered on a vegan burger or as a dipping sauce VEGAN MEXICAN LASAGNA RECIPE Sprinkle with vegan cheese, if using, and cover the baking dish with foil. Bake the Mexican Lasagna for 20 to 25 minutes, or until the sauce is bubbly around the edges. Remove from the oven and sprinkle the remaining corn and green onion over the top. Garnish with fresh cilantro and sliced avocado just before serving. CREAMY TOFU GARLIC MUSHROOM PASTA RECIPE Heat the remaining teaspoon of olive oil in a large cast iron skillet over medium-low heat. Add the shallots to the skillet and sauté for 3 minutes. Transfer the mushrooms to the skillet and season with a pinch of salt and a few twists of black pepper. Continue to cook the mushrooms, stirring occasionally, for 8 minutes. HERBED MUSHROOM GRAVY RECIPE Warm the vegetable broth in a saucepan over low heat. Melt 1 tablespoon of vegan butter in a deep skillet over medium heat. When hot, add the garlic and cook until fragrant, about a minute. Fold in the chopped mushrooms and stir to coat in the vegan butter. Continue cooking over medium heat for 5 to 6 minutes, until the mushrooms aresoft and
CARROT CAKE OATMEAL RECIPE Instructions. Place the steel cut oats, water, non-dairy milk, carrot, golden raisins, maple syrup, cinnamon, nutmeg, vanilla, and salt in your Instant Pot. Stir gently to combine. Twist the lid to lock and make sure the pressure valve is closed. Set your Instant Pot to KUNG PAO BRUSSELS SPROUTS RECIPE Instructions. Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise. If you have any exceptionally large sprouts, quarter them. Transfer the sprouts to a baking sheet lined with parchment paper. Drizzle with olive oil and toss to evenly coat. WELL VEGAN | HEALTHY, AFFORDABLE VEGAN RECIPES AND MEAL PLANS.RECIPESOUR COOKBOOKABOUTBUDGET VEGANVEGAN VODKA SAUCE WITH PENNEGREEN GODDESS DIP Instant Pot Risotto with Butternut Squash and Fried Sage. Oh, risotto. If you’ve ever looked up a risotto recipe, you probably noticed it requires standing at the stove, giving yourVEGAN RECIPES
Our favorite vegan recipes (breakfast, lunch, dinner, salad, snacks, sides and desserts), searchable by gluten-free and soy-free. Get our free guide to batch cooking! 15 DELICIOUS PROTEIN-PACKED VEGAN SALADS RECIPE Oh, salads. They should be easy to throw together for a healthy mid-day meal, but they’re actually pretty easy to screw up. Add too many toppings and you’re eating way more than you planned for; don’t add enough and you’re absolutely starving again by the time 2 o’clock rolls around. EASY VEGAN PASTA PRIMAVERA RECIPE Instructions. Cook the pasta according to the box or bag directions. Drain, return to the pot, and toss with a teaspoon of olive oil. To make the sauce, warm a teaspoon of olive oil in a large, deep skillet over medium-low heat. Add the shallot, garlic, and lemon zest and saute for 2 minutes. 8 TASTY VEGAN SAUCES, SALAD DRESSINGS AND DIPS RECIPE BBQ Tahini Sauce. This recipe for BBQ Tahini Sauce combines whole food ingredients to create an incredibly versatile condiment. Though it goes with pretty much anything, we think it’d be particularly tasty slathered on a vegan burger or as a dipping sauce VEGAN MEXICAN LASAGNA RECIPE Sprinkle with vegan cheese, if using, and cover the baking dish with foil. Bake the Mexican Lasagna for 20 to 25 minutes, or until the sauce is bubbly around the edges. Remove from the oven and sprinkle the remaining corn and green onion over the top. Garnish with fresh cilantro and sliced avocado just before serving. CREAMY TOFU GARLIC MUSHROOM PASTA RECIPE Heat the remaining teaspoon of olive oil in a large cast iron skillet over medium-low heat. Add the shallots to the skillet and sauté for 3 minutes. Transfer the mushrooms to the skillet and season with a pinch of salt and a few twists of black pepper. Continue to cook the mushrooms, stirring occasionally, for 8 minutes. HERBED MUSHROOM GRAVY RECIPE Warm the vegetable broth in a saucepan over low heat. Melt 1 tablespoon of vegan butter in a deep skillet over medium heat. When hot, add the garlic and cook until fragrant, about a minute. Fold in the chopped mushrooms and stir to coat in the vegan butter. Continue cooking over medium heat for 5 to 6 minutes, until the mushrooms aresoft and
CARROT CAKE OATMEAL RECIPE Instructions. Place the steel cut oats, water, non-dairy milk, carrot, golden raisins, maple syrup, cinnamon, nutmeg, vanilla, and salt in your Instant Pot. Stir gently to combine. Twist the lid to lock and make sure the pressure valve is closed. Set your Instant Pot to KUNG PAO BRUSSELS SPROUTS RECIPE Instructions. Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise. If you have any exceptionally large sprouts, quarter them. Transfer the sprouts to a baking sheet lined with parchment paper. Drizzle with olive oil and toss to evenly coat. SAMPLE VEGAN MEAL PLAN If you forget, you can always use the quick soak method: after you rinse and pick through your beans for any little rocks or dirt, cover the beans with about an inch or two of water. Bring to a boil. Once they’re boiling, cover and let sit for about 2 hours. Drain and proceed with your recipe. Quick as that. VEGAN BOARDS COOKBOOK SNEAK PEEK! RECIPE Vegan Boards Cookbook Sneak Peek! A few weeks back I made a big announcement on Instagram and Facebook. I (Kate) wrote another cookbook! It’s called Vegan Boards and I could not be more excited for it to be released into the world. Vegan Boards features 50 gorgeous plant-based appetizer, snack, meal, and dessert boards forall occasions.
SCRAMBLED TOFU WITH GREENS RECIPE Scrambled tofu with greens is the perfect hearty breakfast or easy weeknight dinner! You can eat it alone, wrapped in a tortilla or paired with our hashed browns. 25 GREAT RECIPES FOR FEEDING VEGAN KIDS RECIPE If you want to subscribe, and I hope you do, this is what I recommend: Start with the basic meal plan (without the flex day), Pick up some extra kid snacks and lunch stuff — carrots, raisins, fruit, nut butter, whatever. It typically works for our house and we have two kids (ages two and five). Feeding any kids, vegan or not, can be achallenge.
PUREE OF VEGETABLE SOUP RECIPE Instructions. Heat the oil in a large saucepan over medium heat. Add the leeks and cook until softened, about 5 minutes. Add carrots, zucchini and potatoes. Cook until softened, about 3 minutes. Add the tomato paste and vegetable broth. Simmer until vegetable are soft, about 30 minutes. Add chickpeas and cook for another few minutes. VEGAN MANGO CHEESECAKE BARS RECIPE Put the cheesecake in the freezer to set while you prepare the mango topping. Wipe out your food processor once again. Add the mango and puree until very smooth. Meanwhile, in a medium mixing bowl, dissolve the arrowroot powder in 1 tablespoon of water. Once the mango is completely puréed, add it to the bowl. GREEN GODDESS DIP RECIPE Adjust the ingredients to taste. Add more lime juice to brighten, more salt to elevate the overall flavor, or more olive oil for a richer flavor. Scoop the dip into a bowl and serve with crackers and veggies or use as a spread on wraps and sandwiches. Leftover dip will keep covered in the fridge for a few days. Recipe Card powered by. KUNG PAO BRUSSELS SPROUTS RECIPE Instructions. Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise. If you have any exceptionally large sprouts, quarter them. Transfer the sprouts to a baking sheet lined with parchment paper. Drizzle with olive oil and toss to evenly coat. OLIVE AND ARTICHOKE PASTA SALAD RECIPE Instructions. To cook the pasta, bring a large pot of water to a boil. Pour in the noodles and cook until al dente, 7 to 8 minutes. Drain and rinse with cold water and set aside. While the pasta cooks, slice the black olives and put them in a large serving bowl. Drain and rinse the artichoke hearts, roughly chop, and add them to the bowl. SEITAN PORTOBELLO STEW RECIPE Instructions. Preheat a 4 quart pot over medium high heat. Sauté seitan and set aside. Sauté onions, mushrooms and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant. Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fresh black pepper * Skip to primary navigation * Skip to main content * Skip to primary sidebar* Skip to footer
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HOMEMADE BAKED TORTILLA CHIPS May 25, 2021 By Kate Kasbee A few weeks ago I made some fresh pineapple salsa that I planned to use for a taco recipe. I promise that recipe is still coming! But at the time all I really wanted to do was eat that salsa with some ...Read More
FRESH PINEAPPLE SALSA May 11, 2021 By Kate Kasbee As far as flavor combinations go, sweet and spicy is my absolute favorite. Jalapeño margaritas? I’ll take two! I meant to post this recipe in time for all of ...Read More
CRISPY BAKED FALAFEL March 17, 2021 By Kate Kasbee I can’t remember the first time I tried falafel. Surely, it must have been in college. That’s when I moved to the city and started exploring different cuisines. ...Read More
SALTED VEGAN PEANUT BUTTER COOKIES March 2, 2021 By Kate Kasbee Of the two of us, Katie is more of a baker than I am. She plans out a Christmas cookie baking schedule! Sweets aren’t really my thing, butsalty foods and ...
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PASTA ALLA NORMA
February 16, 2021 By Kate Kasbee I hesitate to tell you about the vegetable hiding in this delicious vegan pasta recipe. Can you spot it? It’s purple and it’s polarizing; it’s eggplant. Before ...Read More
VEGAN ITALIAN WEDDING SOUP February 9, 2021 By Kate Kasbee Going off nothing but the name, I always imagined Italian wedding soup to be a first course served at Italian weddings. When I took the timeto research my ...
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CAULIFLOWER WINGS BOARD (VEGAN SUPER BOWL SNACK!) February 1, 2021 By Kate Kasbee Super Bowl LV is coming up this Sunday. Do you typically tune into the game? To be honest, I don't really care about football but I do enjoy the tradition of ...Read More
INSTANT POT RISOTTO WITH BUTTERNUT SQUASH AND FRIED SAGE January 19, 2021 By Kate Kasbee Oh, risotto. If you’ve ever looked up a risotto recipe, you probably noticed it requires standing at the stove, giving your constant attention to a skillet of ...Read More
THE BEST VEGAN CHILI January 5, 2021 By Kate Kasbee “Does the Internet really need another vegan chili recipe?” I thought about this question before hitting publish on this post. At times, it can feel like every ...Read More
CINNAMON APPLE CRUMBLE (GLUTEN-FREE AND VEGAN) December 15, 2020 By Kate Kasbee I have never been to an apple orchard. For how much I love everything about fall, it almost seems criminal that I have yet to pluck my own fresh apples from ...Read More
FRUGAL VEGAN GIFT GUIDE December 2, 2020 By Kate Kasbee If I've learned anything from decades of gift giving, it's that finding the perfect gift can be a challenge unless you know the person REALLY well. I may be a ...Read More
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