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!

About Alissa

Alissa Saenz crafts vegan recipes for her blog Connoisseurus Veg. When she’s not cooking and blogging about it, she’s probably engaging in some form of yoga, arts & crafts, or lawyering.

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