Saturday Six | Mexican Black Bean Wraps, Slow Cooker Red Curry, and Tofu Scramble Toast

By Kiersten | Last Updated: July 19, 2014

Saturday Six - 07.18.14

Saturday Six - 07.18.14
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Mexican Black Bean Wraps // Avocado, black beans, and vegetables make the filling for these easy lunch wraps. Get the recipe from Hello Little Home →

Crockpot Red Thai Curry // A veggie-packed Thai curry and even better, you can make it in your slow cooker! Get the recipe from Edible Experiments →

Chickpea & Vegetable Tagine // Spiced chickpeas, zucchini, and tomatoes are served over quinoa in this Moroccan-inspired dish. Get the recipe from So, How’s It Taste? →

Salad Roll Salad // Summer rolls are one of my favorite summertime lunches, but I hate making them myself because I’m not so talented when it comes to wrapping them up. Solution? Throw the ingredients into a salad bowl! Get the recipe from Eat Within Your Means →

Spicy Tofu Scramble with Avocado Toast // Toast is all the rage these days and topping it with both tofu scramble and mashed avocado makes it into a satisfying meal. Get the recipe from Veganosity →

Cantonese Soy Sauce Pan-Fried Noodles // I love takeout-at-home recipes and these noodles are calling my name! Get the recipe from The Woks of Life →

Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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