Saturday Six | Portobello Pitas, Tofu Nuggets & Pumpkin Donuts

Saturday Six - 09.24.16
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Pumpkin & Cauliflower Soup with Ginger // Now that fall’s begun: soup! Start with this velvety, very fall inspired pumpkin cauliflower soup. Get the recipe from Salt & Lavendar →

Blackened Portobello Mushroom Pita Pockets // As if juicy portobello mushrooms weren’t delicious enough on their own, here they are, smothered in spicy blackening seasoning and stuffed into pita pockets. Get the recipe from Savory Tooth →

Almond Crusted Baked Tofu Nuggets // Dubious about tofu? Try to keep your hands off it when it’s baked up in almond-crusted nugget form! Get the recipe from Live Eat Learn →

Buffalo Quinoa Balls // Fall means football, which also means Buffalo sauce season. Get your fix, in the form of these snackable quinoa balls! Get the recipe from VNutrition →

Gluten-Free Baked Pumpkin Donuts // These donuts have all the pumpkin deliciousness, but none of the dairy or gluten! Get the recipe from NOURISHED. the blog →

Tofu Breakfast Tacos // Tacos for breakfast? Yes! When they’re stuffed with a mixture of scrambled tofu and coconut bacon. Get the recipe from Dietitian Debbie Dishes →

Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!

Alissa

About Alissa

Alissa Saenz crafts vegan recipes for her blog Connoisseurus Veg. When she’s not cooking and blogging about it, she’s probably engaging in some form of yoga, arts & crafts, or lawyering.   Read more from Alissa →

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