Saturday Six | Portobello Pitas, Tofu Nuggets & Pumpkin Donuts

By Alissa | Last Updated: September 24, 2016

Saturday Six - 09.24.16

Saturday Six - 09.24.16
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Pumpkin & Cauliflower Soup with Ginger // Now that fall’s begun: soup! Start with this velvety, very fall inspired pumpkin cauliflower soup. Get the recipe from Salt & Lavendar →

Blackened Portobello Mushroom Pita Pockets // As if juicy portobello mushrooms weren’t delicious enough on their own, here they are, smothered in spicy blackening seasoning and stuffed into pita pockets. Get the recipe from Savory Tooth →

Almond Crusted Baked Tofu Nuggets // Dubious about tofu? Try to keep your hands off it when it’s baked up in almond-crusted nugget form! Get the recipe from Live Eat Learn →

Buffalo Quinoa Balls // Fall means football, which also means Buffalo sauce season. Get your fix, in the form of these snackable quinoa balls! Get the recipe from VNutrition →

Gluten-Free Baked Pumpkin Donuts // These donuts have all the pumpkin deliciousness, but none of the dairy or gluten! Get the recipe from NOURISHED. the blog →

Tofu Breakfast Tacos // Tacos for breakfast? Yes! When they’re stuffed with a mixture of scrambled tofu and coconut bacon. Get the recipe from Dietitian Debbie Dishes →

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

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