Saturday Six | Peperonata Bruschetta, Ginger Cheesecakes and Tempeh Lettuce Wraps

By Alissa | Last Updated: May 21, 2016

Saturday Six - 05.21.16

Saturday Six - 05.21.16
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Peperonata Bruschetta // Three kinds of juicy grilled bell peppers go into this refreshing and flavorful bruschetta. Get the recipe from Noming Thru Life →

Vegan Ginger Cheesecakes // These mini vegan cheesecakes are topped off with a sweet and spicy mixture of chocolate shavings and candied ginger. Get the recipe from Lazy Cat Kitchen →

Sriracha Tempeh Lettuce Wraps // Marinated tempeh is stuffed into crispy lettuce leaves with fresh veggies and cashews to create these spicy lettuce wraps. Get the recipe from Toaster Oven Love →

Bahn Mi Tofu Bowl // Love Vietnamese bahn mi sandwiches? This bowl has all the fixings of a tofu bahn mi, served over a bed of quinoa with a drizzle of peanut sauce! Get the recipe from Orchard Street Kitchen →

Coconut Chocolate Granola Pops // Granola adds a super-satisfying crunch to these frozen vegan coconut milk pops! Get the recipe from Nibs & Greens →

Tamarind Soba Noodle Salad // Soba noodles in a sweet, tangy, rich and creamy peanut butter sauce? Count me in! Get the recipe from Yup, It’s Vegan →

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

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