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Vegan Spinach Artichoke Dip Recipe
This vegan take on a classic appetizer is your new go-to dish for parties and gatherings. Packed with spinach, artichokes, onions, and garlic, this creamy dip is a total crowd-pleaser! Serve it with pita points, tortilla chips, crunchy crackers, or fresh crudité for a delicious dish to pass. Ready for the how-to? Keep reading for our vegan spinach artichoke dip recipe.
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The Sausage Sweetie: Vegan Sausage Breakfast Sandwich Recipe
For a breakfast-in-bed treat, spoil your special someone with these Vegan Sausage Breakfast Sandwiches. MorningStar Farms® Veggie Original Sausage Patties and vegan eggs are seasoned with Slutty Vegan’s delicious Slut Dust and topped with gooey, warm vegan cheese. The sandwiches are a perfect start to your day.
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The Irresistible Chick: Vegan Chicken Sandwich Recipe
This Valentine’s Day, try my Vegan Chicken Sandwich recipe, featuring crispy, juicy Incogmeato Chik’n Tenders with tangy kimchi and sweet teriyaki mayo, all nestled on a slider bun.
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Vegan Loaded Taco Salad Recipe
This Loaded Taco Salad is a fresh take on a Tex-Mex classic. Made with Hodo Adobo Mexican Crumbles, pickled red onions, and a cilantro-lime vinaigrette, even your non-vegan friends will love this dish.
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Cheesy Vegan Beef-Stuffed Peppers Recipe
These cheesy vegan beef-stuffed peppers are bringing major comfort food vibes. Overflowing with Hodo Adobo Mexican Crumbles and melty plant-based cheese, what’s not to love?
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Vegan Primavera Mac & Cheese Recipe
This cheesy vegan mac is perfect for the holiday season. Enjoy as a side, or garnish with all the toppings for a festive entree.
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Vegan Fluffy Stuffing Bites Recipe
These stuffing bites are the perfect holiday party appetizer!
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Vegan Mac & Cheese Shepherd’s Pie Recipe
If you enjoy both shepherd’s pie and mac 'n' cheese, chances are you’ll love this nontraditional union of the two in one delicious casserole.
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Gluten-Free Vegan Coconut Pecan Biscotti Recipe
I’m so proud of myself for nailing a vegan and gluten-free biscotti that’s light, crisp, and buttery and won’t break your teeth. It’s my ideal companion for coffee, but it’ll make teatime more fun, too! I dipped the bottoms in chocolate, because this is how I remember biscotti from my local coffee shops, but you could drizzle it on top if you want less of it. And if you want to start experimenting with different flavor variations, you could easily swap the cinnamon for other spices like cardamom, ginger, or allspice; fold in dried currants, blueberries, or nuts other than pecans; and try other dry additions such as lemon or orange zest.
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Vegan Mung Bean Scramble Recipe
I wanted to make an alt version of a scramble and use something extra nutritious. Split mung beans are incredible beans often seen in Indian or Filipinx cooking. But my intro to them was from that very realistic egg-like product that just came onto the market a couple years ago. Rather than trying to engineer an exact replica at home (which I did test, and I wasn’t too impressed), I thought why don’t I eat these beans whole? They’re delicious and happen to look like scrambled eggs, if I add all the same things from the tofu scramble. So voila! This is super inexpensive, as you’ll be purchasing the dry beans, and they only need a little soaking and some boiling. Adding coconut cream into the mix gives them some much-needed fat and a nice creamy texture.
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Baked Teriyaki Cauliflower Wings Recipe
Cauliflower is the one veggie we cannot stop cooking with. It’s the glow-up of the century, and we are here for it! From cauli gnocchi and crackers to hash browns and vegan wings, this cruciferous vegetable can do just about anything. Give your chefy skills a whirl by recreating our baked teriyaki cauliflower wings recipe! These make for an excellent appetizer or mealtime addition—we love pairing them with rice and tofu stir-fry. As for the teriyaki sauce, opt for a store-bought variety or make your own tasty glaze by following our instructions below.
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Mom’s Baked Vegan Mac & Cheese Recipe
My mother used to make a delicious baked macaroni and cheese topped with (accidentally vegan) Ritz cracker crumbs and paprika. The sauce began with a roux to make a rich béchamel and was baked to perfection. Note: The texture of this baked casserole is meant to be firm, not saucy. The optional shredded vegan cheese makes the sauce richer, but it’s delicious without it.
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Easy Vegan Chickpea “Tuna” Salad Recipe
This easy vegan chickpea salad is rich in protein, fiber, flavor, and versatility. Made from plant-based pantry staples, this salad can be planned in advance or put together totally last minute. Try serving it between slices of whole-grain bread, as a dip paired with veggie sticks and crackers, or atop loaded salads. This legume-based dish is the perfect appetizer, snack, and meal addition. For increased simplicity, this salad can be made with or without a food processor—let’s get mashing!
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Vegan Miso-Tahini-Glazed Roasted Eggplant with Farro Recipe
I roast the eggplant, here, with olive oil so that it becomes soft and tender, which makes for a nice contrast to the farro, a grain I love for its nutty taste and chewy texture. What pulls everything together is the miso-tahini glaze, which is punchy, acidic, sweet, and savory in all the right places. Let’s just say that I have a pretty good track record of eggplant converts after they try this one.
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Vegan Roasted Jalapeño Queso Recipe
Cashews are probably the last thing you think of when you’re craving queso. But the creamy, buttery consistency created by the cashews, the fiery kick from a roasted jalapeño, and the “cheesy” taste thanks to nutritional yeast all work together here to create a velvety, luxurious dip.
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The Best Vegan Dal Ever
This is my go-to dal. It’s creamy from the coconut milk, tangy from the lemon. It pulls sweetness from the tomatoes and sneaks in some surprise spinach (mostly because I wanted to add some greenery). It’s energizing and light, while remaining both grounding and comforting.
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Vegan Gluten-Free Baked Peanut Butter and Jam Oat Bars Recipe
I don’t want to knock oatmeal—it’s filling and healthy—but I’m not the biggest fan of mushy porridge for breakfast. I make it because it’s quick, but with a little planning you can bake that oatmeal with peanut butter into a bar dolloped with your fave jam … now we’re talking. These are just the right amount of soft and chewy and make another great grab-and-go brekkie.
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Vegan Mafaldine alla Vodka Recipe
Use your favorite pasta to make this dish! I used mafaldine because I think it’s the most beautiful pasta shape I’ve ever seen. The vodka sauce is simple and totally delicious.
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Buffalo Hummus Recipe
This is one of my favorite hummus spreads to make! It comes together in minutes and it’s packed with all the spice. I usually serve it with pita tortilla chips but it’s also great with veggies if you’re aiming for a healthier take. It’s a crowd-pleaser and I bet that when it’s done, your only wish is that you made more!
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Easy Vegan Roasted Cauliflower Soup Recipe
I love this soup because it’s creamy, savory and so easy to make. It’s hearty, healthy, and comforting. The creaminess of the white beans and the umami flavors from the miso paste and liquid smoke is really what makes this soup extra special!
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