Homemade Lemon Tahini Dressing is my go-to salad dressing. This recipe is so much more than a salad dressing, though! I pour it over vegetables, spread it on sandwiches, and I’ve even been known drizzle it as a sauce in on pizza. It’s a terrific dip for cut veggies, too. There’s really nothing that won’t taste a little better with a bit of tahini dressing.
Tofu Benedict Salad is the ultimate vegan brunch dish for spring! It’s made with mixed greens, cheesy vegan baked tofu, tempeh bacon, and tomatoes, and it’s drizzled with dairy-free hollandaise sauce. It’s perfect for Mother’s Day brunch! It’s also a terrific recipe for lunch or a light dinner, too.
Are potatoes healthy? Of course, they are! Since they are a vegetable, they’re loaded with vitamins and minerals, and there are many health benefits of potatoes. They’re also incredibly versatile and there are many ways to cook with them. I’ve included some of my favorite vegan recipes.
Take Taco Tuesday to the next level with vegan Crispy Cauliflower Tacos! Made with baked cauliflower, these meatless tacos are sure to make a vegetable lover out of just about anyone! They’re gluten-free and oil-free.
It’s so easy to make your own taco seasoning at home! This homemade taco seasoning mix recipe is prepared with just a few ingredients, and it comes together in a matter of minutes!
Vegan Cauliflower Steaks with Romesco Sauce are a deliciously flavorful dinner dish. They’re perfect for date nights, dinner parties, holidays, or any time you want to change up your usual dinnertime meal rotation.
This homemade quick and easy romesco sauce recipe can be made in a matter of minutes! Pour this red pepper sauce over roasted vegetables, baked tofu, grilled tempeh, pasta, or any dish that could use a bit of saucy goodness. It’s great on crostini as an appetizer or snack, too
This Vegan Carrot Cake Muffins recipe is quick and easy to make! Carrot cake muffins are perfect for a grab-and-go breakfast or an afternoon snack. They’re also a terrific addition to an Easter brunch buffet! They’re oil-free and free of refined sugar, so they’re a healthier option than traditional carrot cake or carrot cupcakes.
Topped with homemade Cilantro-Lime Dressing, these Buddha Bowls from The College Vegan Cookbook by Heather Nicholds are a super easy-to-make dinner dish. At under $2.00 per serving, they’re economical, too!
Brunch doesn’t get any better than this Vegan Eggs Florentine. Made with tofu, spinach, and dairy-free hollandaise sauce, this recipe is perfect for Easter, Mother’s Day, or any day you’re craving a savory breakfast dish.