Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:
Vegan Maple Tempeh Sandwiches // Creamy cashew cheese and just-sweet-enough maple tempeh are a match made in vegan sandwich heaven. Get the recipe from Gratitude and Greens →
Whipped Berry Detox Porridge // If you’ve passed up porridge before because it sounded boring, try making this berry-almond milk vegan version. It’s whipped in the blender, so it’s super smooth and creamy. Get the recipe from Hello Natural →
Cheddar Sriracha Cornbread Donuts // We can’t wait to eat these spicy, savory donuts alongside a big bowl of veggie chili. Get the recipe from Toaster Oven Love →
Dairy-Free Pumpkin Spice Coffee Creamer // Next time you need a PSL fix, opt for this vegan version that’s full of healthy fats and real pumpkin. Get the recipe from Fooduzzi→
Poblano Peppers Stuffed with Millet and Black Beans // If you haven’t added millet into your meal repertoire, get on it! This Mexican-inspired recipe is a great way to start. Get the recipe from Nourishing Matters →
Sweet Potato, Pinto Bean and Kale Quesadillas // File this under: yet another amazing thing to make with sweet potatoes. Get the recipe from Floating Kitchen→
Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!