Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:
Vegan Kung Pao Chicken // Eggplant takes the place of chicken in this veganized version of a takeout classic. Get the recipe from Lazy Cat Kitchen →
Rainbow Carrot Baked Oatmeal // Rainbow carrots aren’t just pretty to look at—they make a healthy and delicious baked oatmeal too! Get the recipe from Pumpkin & Peanut Butter →
Greek Chickpea Quesadillas with Homemade Tzatziki // These Greek-inspired quesadillas are filled with chickpeas, veggies and feta cheese, and served up with creamy homemade tzatziki sauce. Get the recipe from Cook Nourish Bliss →
Decadent Vegan Peppermint Hot Chocolate // Spring is a few weeks away still. Until then, cozy up to a piping hot mug of this rich dairy-free hot chocolate. Get the recipe from Delightful Adventures →
Tandoori Cauliflower // Cauliflower florets are soaked in a spicy yogurt marinade and roasted until tender to make this vegetarian spin on tandoori chicken. Get the recipe from Flavor Quotient →
Crispy Carrot & Onion Fritters with Cumin Yogurt // These addictive little fritters are made with veggies and spices in a chickpea flour base, pan-fried to a crisp, and served with luscious dairy-free yogurt sauce. Get the recipe from Emilie Eats →
Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!