This vegan TVP Shepherd’s pie recipe is packed with a delicious textured vegetable protein (TVP) and veggie base layer. I top mine with soft and fluffy mashed sweet potatoes, but you can use white potatoes too.
Vegan minestrone soup is easy to make and uses basic ingredients to create a warming, hearty soup. It’s loaded with vegetables, beans and pasta for a filling and balanced meal. Serve as an appetizer, side dish or meal on its own!
This vegan lentil loaf recipe is made with walnuts, mushrooms and loads of other delicious ingredients. It’s an easy recipe to prepare and absolutely packed with nutrition!
This vegan stuffed acorn squash recipe is bursting with seasonal flavor. It features a wild rice, cranberry and walnut filling that includes plenty of herbs and spices.
This lentil stir fry recipe is quick, easy and completely customizable! Make it with almost any vegetable you like and pack in the flavor from a tasty, refreshing sesame-soy-lime sauce.
This vegan artichoke crab cakes recipe is easy to make from simple ingredients. Artichoke hearts are one of the best base ingredients for mimicking the texture of non-vegan crab cakes; its flaky layers make for a truly tasty and irresistible appetizer.
This recipe for hearts of palm crab cakes is a tasty and unique way to make vegan crabless cakes! Its firm-but-flaky texture and tasty flavor is sure to excite whoever you serve these to. It’s truly a superior appetizer and comes together relatively quickly!
This versatile recipe for jackfruit crab cakes makes for an irresistible appetizer, lunch or dinner. However you serve them, you’ll be amazed at how easy crabless cakes are to make and how much flavor they offer.