On the menu this week: sweet-and-spicy Mango Tempeh Lettuce Wraps; Grilled Veggie Salad with Basil-Parmesan Polenta; Creamy Vegan Lasagna made with mushrooms, kale and cashew cheese; Cashew-Tofu Quinoa Bowls; and Cauliflower Manchurian.RECENT MEAL PLANS ↓
Like the benefits of probiotics, but yogurt, not so much? Here are 6 plant-based probiotic sources to keep your digestion on track.
Don’t know what to make for dinner? Whip up this easy veggie chorizo-and-pepper hash, then put an egg on it!
We’re sharing all the foods we couldn’t get enough of in June, including Barbecue Cauliflower Pitas with Vegan Ranch Slaw, no-fry Falafel Burgers, spicy Sweet Potato Burrito Bowls and the easiest-ever Coconut Chia Pudding.
This summery corn and zucchini galette sounds fancy, but store-bought pie crust makes it super simple—and it’s easy to make ahead!
seriously good sandwiches
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- 01 A Guide to Tofu
- 02 50 Vegetarian Casseroles
- 03 Vegetarian Sandwiches
- 04 Easy Vegetarian Dinners
- 05 How to Make Coconut Milk Whipped Cream