Just another spin on tofu ricotta. Because we clearly love cheese alternatives.
What we like best about this take on gnocchi is the almost-neutral flavor of the sweet potatoes. This allows the choice of the sweet route or going for savory to complete the dish!
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!
…eventually we learned how to achieve a well-rounded, balanced diet on our own—and no, we don’t just eat salads.
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.
18 grams of protein for breakfast in this mouth-watering spin on hot oats.WOAH! How’s that for plant-based protein?!
Sweet potato noodles paired with parsnips, apples, and kale will have you hunched over the table shoveling this pasta into your mouth like you haven’t eaten in months. Trust us, it’s good.
Alfredo would be the best thing on this planet if only it didn’t have dairy. Welp, lucky for all of us we remixed some of our favorite recipes into one gourmet vegan alfredo sauce to get exactly that!
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…
We wanted to get sauced again, but this time we kept it chunky because we were feeling funky…? Yeah, idk.