We’re sharing some of our favorite muffin recipes–all made without eggs or dairy!
These baked doughnuts get a burst of color from matcha green tea, and are topped with a sweet almond glaze and a sprinkling of crunchy almonds.
This savory oatmeal is made with creamy oats cooked in almond milk, and topped with fried eggs, asparagus spears and fresh tomatoes.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including healthy rainbow carrot baked oatmeal, chickpea and veggie stuffed Greek quesadillas, and spicy baked tandoori cauliflower.
This week’s vegan meal plan includes: mee goreng with tofu and bok choy; jerk chickpea wraps with habanero aioli; red curry lentils & cauliflower; cheesy vegan potato leek soup; and vegan Cincinnati chili.
With kitchen minimalism, you’ll be able to make pretty much everything, while retaining your kitchen space and sanity.
These crispy pot stickers are filled with a gingery mixture of Brussels sprouts and shiitake mushrooms, and served up with a sweet soy dipping sauce.
What’s a sure-fire way to make a vegetarian meal that’s super satisfying? Stuff it in a potato! Here are 18 of our favorite vegetarian stuffed potato recipes.