Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:
Slow Cooker Curried Eggplant // Eggplant and zucchini are cooked to perfection in a creamy Indian-inspired tomato sauce. Get the recipe from Eating Bird Food →
Lebanese Cauliflower // Cauliflower and tahini sauce is pretty much the best veggie-and-sauce combination there is. (Yeah, you heard me broccoli and cheese!) Get the recipe from The Endless Meal →
Soft Coconut Oil Molasses Cookies // It’s time to start thinking about holiday baking! If you opt for the flax egg, these molasses cookies are vegan. Get the recipe from Pumpkin & Peanut Butter →
Masala Lentils // With the craziness of the holidays just around the corner, simple comforting meals like this are a must. Get the recipe from Yup, It’s Vegan →
Slow Cooker Vegan Sweet and Sour Tempeh // This recipe covers two of our favorite categories: takeout makeovers and slow cooker dinners. Get the recipe from Healthy Slow Cooking →
Brussels Sprouts Brown Butter Cavatappi // Crispy Brussels sprouts tossed with brown butter, pasta, walnuts and a squeeze of fresh lemon–simple and delicious! Get the recipe from Delish Knowledge →
Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!