Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:
Curry Mee Noodle Soup // Noodles, veggies and a creamy coconut milk broth makes this soup a great dinner option for those chilly early March evenings. Get the recipe from Oat and Sesame →
Spicy Tofu Chili with Cashew Sour Cream // Chewy crumbled tofu replaces the ground beef in this vegan chili recipe. Get the recipe from Vegan Heaven →
Black-Eyed Bean Vada // These crispy Indian appetizers are full of flavor thanks to ginger, garlic, curry and fennel seeds. Get the recipe from Ranjani’s Kitchen →
Healthy Ramen with Rice Noodles, Tofu and Veggies // Think ramen means dried noodles and little seasoning packets? Think again! Get the recipe from Happy Kitchen.Rocks →
Crunchy Tofu Tacos // Cornflakes make the tofu in these tacos extra-crispy—and gluten-free too! Get the recipe from Radiant Rachels →
Vegan French Dip Sandwiches // Meaty mushrooms, a savory vegan au jus—yes please NOW! Get the recipe from Connoisseurus Veg →
Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!