Saturday Six | Carrot Baked Oatmeal, Greek Quesadillas & Tandoori Cauliflower

By Alissa | Last Updated: March 11, 2017

Saturday Six

Saturday Six

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!

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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