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!