These vegan gyros are quick, simple, and delectable: roasted cauliflower seasoned with Greek spices, topped with creamy dairy-free tzatziki, and fresh crisp veggies wrapped in warm flatbread. Make the tzatziki and cut the vegetables as the cauliflower marinates so all you have to do when it’s time to serve is roast the cauliflower. Ingredients For…
This toasted broccoli rabe sandwich is covered with smoky vegan tahini sauce and filled with hot, garlicky greens. Ingredients For the Smoky Tahini Cheese Sauce For the Hot Garlicky Broccoli Rabe For the Sandwich Instructions 1. Smoky Tahini Cheese Sauce: a. In a bowl, whisk together tahini, nutritional yeast, lemon juice, minced garlic, smoked paprika,…
These Vegan Pierogi with Potato and Leek are the ideal starter or side dish since they are tender and delicious. These little vegan dumplings, which can be filled with just about anything, are surprisingly simple to make and entirely customisable when topped with caramelised onions or shallots. Ingredients For the Pierogi Dough For the Potato…
A traditional summer salad to present at potlucks and barbecues is broccoli slaw. All of the original’s texture, colour, and contrasting flavour are there in this vegan rendition. It’s a quick crowd-pleaser that comes together in just 35 minutes. Ingredients For the salad For the dressing Instructions Nutrition Facts
The spring and summer are the ideal times to enjoy this vegan pesto leek pizza with coconut bacon! This pizza is fantastic! Topped with crispy coconut bacon, roasted leeks, charred corn, melty vegan mozzarella and pesto, which is the pizza’s main ingredient. across a pillowy pizza crust that has been baked to a heated, chewy…
Chickpea, leek, and mushroom pie is a hearty, reassuring, and wonderfully delicious vegan pie. This vegan winter supper is the epitome of satisfaction when served with mashed potatoes and greens. dairy- and egg-free. Ingredients For the Filling For the Pie Crust Instructions Nutrition Facts
Instead of poached eggs, this vegan “eggs” benedict is produced without eggs by using rounds of creamy polenta! Along with the quick vegan hollandaise, sautéed greens, and a nicely toasted english muffin, we also utilise salty, smoky, crispy tofu “bacon” slabs. The best breakfast ever! Ingredients For the Vegan Hollandaise Sauce For the Vegan Tofu…
These baked paleo pears have a honey glaze, dairy-free coconut milk yoghurt within, and a sweet pecan crumble on top. They make a fantastic pie substitute for enjoying fall. Ingredients Instructions Nutrition Facts
spicy buffalo chickpea wraps made from plants! A 15-minute meal that is high in protein, fibre, and heat. When it’s too hot to turn on the oven, these wraps make a delightful lunch and are ideal for a picnic in the summer. Ingredients For the Buffalo Chickpeas For the Rice Paper Wraps For the Tahini…
Vegetables, nutty wild rice, mushrooms, and soft jackfruit chunks abound in this vegan wild rice soup. Without the use of butter, heavy cream, or cashews, the broth is incredibly creamy. This oil- and gluten-free supper can be prepared quickly and easily with the help of a slow cooker. Ingredients For the Soup Instructions Nutrition Facts
