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!

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