Saturday Six | Breakfast Cookies, Tofu Nuggets & Spaghetti Squash Boats

By Alissa | Last Updated: November 12, 2016

Saturday Six

Saturday Six

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

Warmly Spiced Tahini Breakfast Cookies // Cookies for breakfast anyone? Thought so! Get the recipe from Spice + Sprout →

Potato, Mushroom & Pea Pierogies // When you’re in need of serious comfort food, there’s not much that beats pierogies! These are packed with savory stuffings and can optionally be made vegan. Get the recipe from Vanilla & Bean →

Spicy Baked Tofu Nuggets // These snackable tofu nuggets are baked to crispy perfection and served with sweet mustard dipping sauce. Get the recipe from Emilie Eats →

Vegan Shepherd’s Pie Mini Cakes // These cakes have all the savory flavor of a shepherd’s pie, but they’re bite-sized and vegan! Get the recipe from Vegan Chickpea →

Cheesy Pesto Spaghetti Squash Boats // Who need spaghetti when you’ve got spaghetti squash stuffed with mushrooms, mozzarella and garlicky kale pesto? Get the recipe from Flavor the Moments →

Vegan Matcha Scones with Vanilla Bean Glaze // A few spoonfuls of matcha powder gives these scones a pretty hue and a burst of green tea flavor. Get the recipe from Heart of a Baker →

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

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.

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