Fresh beets add nutrients, flavor and a burst of color to this creamy, citrusy smoothie.MORE SMOOTHIES ↓
These fluffy pancakes are made with a mixture of quinoa and whole wheat pastry flour, and served with a slightly sweet strawberry compote. The best part? Everything is freezer friendly!
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including sweet almond flour tahini cookies, barbecue sauce-topped collard rolls, and luscious vegan cream cheese that’s made from cashews.
This week’s vegan meal plan includes: tempeh hash with Brussels sprouts; veggie lo mein with pan-fried tofu; Swiss chard mushroom enchiladas; tempeh Bolognese; and butternut squash soup with crispy Brussels sprouts.
With a few simple swaps, just about any recipe can be made without animal products! Here are our top tips for creating vegan versions of your favorite dishes.
cozy winter soups
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- 01 Vegan Green Bean Casserole
- 02 Wild Mushroom Gravy
- 03 How to Make Vegetable Broth (with Kitchen Scraps!)
- 04 30 Minute Vegan Pho
- 05 A Vegetarian Thanksgiving Menu