This hearty spring potato salad is a filling and nutrient dense plant-based meal. This hearty vegan twist on classic potato salad is the perfect dish for a picnic or light and satisfying lunch!
These strawberry almond energy balls are jam packed with healthy ingredients, and they only take 5 ingredients and 5 minutes to make. Soon enough these will be a regular in your meal prep rotation.
This cauliflower rice recipe is perfect as a cold salad, hot side, or just as a substitute for rice. It takes under 30 minutes to make using just plant based ingredients, and it’s jam packed with flavor from warm masala spices.
This strawberry salad requires a few simple ingredients and takes just five minutes to make. The strawberry vinaigrette is so good that you’ll be pouring it on everything!
Loaded vegan sweet potato nachos are the perfect snack, appetizer, or dinner – they work for all occasions! These sweet potato nachos are topped with Cowboy Caviar, which is a bean and tomato based dish.
You can make this light and easy three bean vegetarian chili in just thirty minutes with the help from Thai red curry paste and common pantry ingredients.
Dark chocolate peanut butter cookies are fluffy and bite-sized, with a gooey peanut butter center surrounded by a dark chocolate cookie. They’re like chocolate peanut butter cups, but a little heavier on the chocolate and in cookie form – what’s not to love? I’m honestly not sure if I’ll ever find a better flavor combination…
Smokey miso bean dip is perfect for sandwiches and snacking, and it takes only five minutes to make using just five ingredients.
This vegan jalapeño cornbread is made extra delicious with the addition of pimentos. This easy dish makes the perfect sweet and spicy comfort food, and it’s on the table in just about 30 minutes.
Vegan hummingbird cake just feels like the most springy of spring desserts. It’s loaded with fruit (hello, so springy!) and full of warming spices for that last taste of winter.
Sweet potato biscuits are southern style biscuits made extra fluffy and moist with pureed sweet potato. Douse these biscuits in vegan cashew mushroom gravy for an extra savory and creamy weekend breakfast.