All Recipes

Cinnamon Pecan Almond Butter

Espresso, Almond Butter, and Maca Smoothie

Tempeh, Mushroom, and Sweet Potato Empanadas

Maple Coconut Grain Free Granola

Watermelon Lime Chia Fresca

Vegan Pumpkin Spice Oatmeal Cookies

Green Goddess Pesto Pasta Salad

No-Churn Vegan Chocolate Ice Cream

Vegan Bulletproof Mocha (August Coffee Date)

Cashew Chocolate Cookie Dough Energy Balls

Blueberry Chai Protein Smoothie Bowl

What I Eat in a Day: Healthy and Plant-Based Meals and Snacks

Vegan Breakfast Sandwich with Tempeh, Avocado, and Tomato

Matcha Avocado Mint Chip Smoothie

No-Bake Vegan Blueberry Pecan Ice Cream Sandwiches

Southwestern Tofu Scramble Burritos

Homemade Pickled Jalapenos

Vegan Chickpea Meatball Subs with Basil Pesto Cream

Simple Watermelon, Feta, and Basil Salad with Balsamic Reduction

Oil-Free Brownies | Gluten-Free + Vegan Option

Raw Romaine Taco Boats with Tofu Ricotta

Homemade Hummus, 2 Ways: Beet Hummus and Sweet Potato Hummus

Ultra Creamy Chocolate Chia Pudding

Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce

No-Cook Strawberry Chia Seed Jam

Vegan Macrobiotic-Style Bowls with Adzuki Beans and Turmeric Tahini Sauce

Vegan Chocolate Dessert Pizza (Easy and Healthy!)

Buffalo Cauliflower Salad with Creamy Tahini Ranch Dressing

How to Make Homemade Hemp Milk

Vegan Greek Pasta Salad with Homemade Tofu Feta

Savory Breakfast Salad

Farro Pesto White Bean Salad (July Salad a Day Challenge Day 3)

Vegan Tempeh BLT Salad with Creamy Green Dressing (July Salad a Day Challenge Day 2)

Smoked Tofu, Strawberry, and Asparagus Kale Salad with Creamy Tahini Dressing

Vegan Recipes for Canada Day and Fourth of July

Vegan Vanilla Maple Cupcakes with Chocolate Avocado Frosting + Happy 1st Birthday, UpBeet Kitchen!

Mango Avocado Salsa from Scratch

Vegan Black Bean Burritos

What I Ate Wednesday: Satisfying Vegan and Vegetarian Meals

Chocolate Almond Butter Soft Serve