Appetizers and Snacks
Kale and Potato Nuggets from The Vegan Air Fryer by JL Fields
Tofu Spring Rolls
Vegan Disco Fries
Garlicky Roasted Chickpeas
Curried Garbanzo Cakes with Poppy Seeds from Healing the Vegan Way
Leek and Wild Mushroom-Stuffed Potato Skins from Peace & Parsnips by Lee Watson
Totally Loaded Vegan Chili Cheese Nachos
Breakfast
Sante Fe Vegan Breakfast Quesadillas
The Vegan Popeye Tofu Scramble
Fruit and Nut Quinoa Breakfast Bowl
Hoppin’ John Tofu Scramble
Immaculate Biscuits and Gravy Breakfast Sandwiches
Apple Pie Oatmeal
Blueberries and Cream Chia Pudding from Easy. Whole. Vegan.
Baked Veggie Pan Omelet from Protein Ninja
Desserts
Raw Key Lime Pie from The Blossom Cookbook
Vegan Chocolate-Peanut Butter Truffle Mini Tarts
Avocado Chocolate Mousse
Vegan Chocolate-Almond Date Truffles
Blueberries and Cream Chia Pudding from Easy. Whole. Vegan.
Vegan Chocolate Crackles
Aquafaba Vegan Meringue Cookies
Mini No-Bake Key Lime Cheesecakes
Drinks
Vegan Shamrock Shake for St. Patrick’s Day
Mulled Apple Cider
Sinus Buster Tea
Vegan Chocolate Shake from 40 Days of Green Smoothies
Halloween Vegan Pecan Pumpkin Shake
Super Green from Juice + Nourish by Rosemary Ferguson
My Favorite Green Juice
Chocolate Mylk from 100 Best Juices, Smoothies and Healthy Snacks
Main Dishes
Sriracha Mac from YumUniverse From Pantry to Plate
Double-Shelled Black Bean Tacos
Robin Robertson’s Roasted Cauliflower Piccata
Vegan Shepherd’s Pie with Cauliflower-Millet Mash Crust
Sweet and Sour Tofu
CSA Layered Indian Dinner from The Ultimate Vegan Cookbook for Your Instant Pot
Maple-Miso Tempeh Cutlets
Vegan Lentil Loaf with Cashew Gravy
Raw Dishes
Raw Key Lime Pie from The Blossom Cookbook
Raw Pad Thai from Spiralize! by Beverly Lynn Bennett
Brussels Sprouts Salad
Raw Mushroom Onion Pizza
Only-Kale-Can-Save-Us-Now-Salad from Eat Like You Give a Damn by Michelle Schwegmann & Josh Hooten
Raw Pesto and Tomato Pizza
Rawkin’ Rainbow Kale Salad from The Abundance Diet by Somer McCowan
Mini Raw Vegan Chocolate Marble Cheesecakes
Salads
Vegan Greek Pasta Salad
Kale and Edamame Salad with Lemon Herb Dressing
Grilled Tempeh Salad with Peaches and Pistachios
Black Bean Mango Salad
Tahini Chickpea Salad
Springtime Quinoa Salad
Roasted Chickpea Taco Salad with Creamy Chipotle Lime Dressing
Exploring the World of Sea Vegetables with Ocean Greens
Sandwiches and Wraps
Lemon-Rosemary Grilled Tofu Sandwich
Grilled Eggplant Wraps with Spicy Tahini Slaw
Tofu Spring Rolls
Tahini Chickpea Salad
Vegan Teriyaki Black Bean Burgers with Grilled Pineapple
Hajiki Tofu Burgers with Ginger Miso Dressing
Grilled Ratatouille Sandwich
Vegan Portobello Cheesesteak Sandwiches
Sauces, Dips, and Dressings
Spicy Peanut Sauce to Slather on Everything
Garlicky White Bean Dip
Easy Peasy Lemony Tahini Dressing
Vegan Spinach Pesto
My Go-To Vegan Cashew Cheese Sauce
Spicy Peanut Citrus Sauce from Nutrition CHAMPS
Fresh Tomato Salsa and No Bean Hummus from Williams Sonoma’s Celebrate Vegan Day Recipes
Soups and Stews
Swamp Monster Slow Cooker Jackfruit Gumbo from The Ghoulish Gourmet
Creamy Butternut Squash & Kale Soup from The Plantiful Table by Andrea Duclos
Thai Red Curry from Vegan Under Pressure by Jill Nussinow
African-Inspired Chickpea Peanut Stew
White Bean & Portobello Stew from But I Could Never Go Vegan!
Pumpkin White Bean Chili
Tortilla Soup from Plant-Powered for Life by Sharon Palmer, RDN
