Creamy refried black beans and veggies are piled on a bed of spiced carrot rice to make these healthy lightened-up burrito bowls.
Whether it’s eating healthier, fitness goals, or productivity, Burt’s Bees™ Plant-Based Protein Shake’s will help you achieve your new year’s resolutions.
This vegan paella is made with spiced short-grain brown rice and smoked tofu for a healthier dish that’s still full of flavor.
This easy vegetarian baked gnocchi is bursting with juicy cherry tomatoes, mushrooms and kale, topped off with mozzarella, and baked to bubbly perfection.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including taco-spiced vegan chili, a one-minute cinnamon roll that cooks up in a mug, and pink macaroons made with dragon fruit.
This week’s vegan meal plan includes: curried red lentil quinoa bowls with cilantro-mint chutney; beer battered tofu tacos with mango salsa; roasted vegetable power bowls; freezer-friendly vegetable enchiladas; and roasted broccoli and lemon pasta.
Storing produce is one of the best ways to save money, but if you’re storing produce incorrectly, you’ll end up throwing out more food than necessary!
These vegan orange spice muffins are made with a base of oat flour and almond butter, and studded with dark chocolate chips.