Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:
Kung Pao Chickpeas // Chickpeas make the perfect substitute for chicken in this vegan version of a Chinese takeout favorite. Get the recipe from The Veg Life! →
Spring Parsnip & Caramelized Onion Pasta // Caramelized onions and parsnips add a touch of sweetness to this pasta dish. Get the recipe from Dishing Up the Dirt →
Chocolate Cookie Dough Candy Bars // Chewy, chocolatey homemade candy bars–and they’re gluten- and dairy-free too! Get the recipe from Oatmeal with a Fork →
Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze // Roasted Brussels sprouts are one of my favorite side dishes, but pairing them with baked tofu makes them a meal. Get the recipe from Cookie and Kate →
Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas // Make this light spring salad for dinner and pack up the leftovers for lunch the next day! Get the recipe from Kitchen Treaty →
Roasted Potato Cups with Loaded Guacamole // Monday is Cinco de Mayo, so: guacamole! Get the recipe from She Likes Food →
Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!