This cobbler will have people running up to you begging for the recipe.
Stuffed with protein and spinach these triangular pies are a great snack, small lunch, or potluck dish! Flavorful, buttery, and just the right amount of crunch.
This recipe is a quick and easy, delectable Italian spin-off dish that disguises tofu like it’s dressed up as chicken parmigiana for Halloween.
Just because vegans eat plant-based doesn’t mean we can’t indulge in chocolate-y dessert every now and then!
Chicken salad is about as old as time, so of course Vegans had to veganize it! Luckily it was super easy and there are about a million and a half ways to make it.
And might we say, we outdid ourselves with this one.
We had a crap-ton of oranges and beans laying around, so it was only right that we combined the two. With a little experimentation, we think we’re on to something with the citrus hummus thing…
Who doesn’t love a good stir fry? You can literally throw together any vegetable medley with some noodles and asian-inspired sauce and have a different meal every day.
All things we had chillin’ in the pantry, and this is what we ended up with.
Now, this dish isn’t the slightest bit good for you, but what’s the fun in always eating healthy? You’ll need a knife for this soup. DIG IN.
Most plant-based ricotta recipes out there are strictly cashew ricotta or tofu ricotta; L wanted to combine the two to achieve vegan ricotta blisssss *insert hands raising emoji here*.
We wanted to get sauced again, but this time we kept it chunky because we were feeling funky…? Yeah, idk.