Saturday Six | Vegan Butter Chicken, Breakfast Casserole and Thai Carrot Soup

By Alissa | Last Updated: May 7, 2016

Saturday Six - 05.07.16

Saturday Six - 05.07.16
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Loaded Vegan Butter Chicken // Got an Indian takeout craving? This vegan spin on Indian butter chicken features chunks of tofu, creamy coconut milk, and lots of spices! Get the recipe from The Endless Meal →

Vegan Salmon Bagel // Meatless lox made from savory marinated carrots are piled atop vegan cream cheese slathered bagels to make this super flavorful and creative breakfast. Get the recipe from Green Evi →

Make Ahead Breakfast Casserole // Weekend brunch plans? Make it easy, by prepping this savory casserole the night before. Get the recipe from Eating Bird Food →

Mexican-Inspired Tofu Tacos // Spiced tofu makes a hearty and zesty filling for these vegan tacos! Get the recipe from Vanilla and Bean →

Thai Coconut Carrot Soup // Spicy Thai red curry is the perfect complement to blended up sweet spring carrots in this creamy vegan soup. Get the recipe from Delish Knowledge →

Vegan Sweet Potato Quesadillas // With a filling of harissa spiced black beans and sweet potatoes, you won’t miss the cheese in these dairy-free quesadillas. Get the recipe from Delicious Everyday →

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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