All Recipes
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Californian Tempeh Tacos with Queso
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Maple Coconut Grain Free Granola
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Watermelon Lime Chia Fresca
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No-Churn Vegan Chocolate Ice Cream
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What I Eat in a Day: Healthy and Plant-Based Meals and Snacks
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Southwestern Tofu Scramble Burritos
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Homemade Pickled Jalapenos
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Vegan Chickpea Meatball Subs with Basil Pesto Cream
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Simple Watermelon, Feta, and Basil Salad with Balsamic Reduction
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Oil-Free Brownies | Gluten-Free + Vegan Option
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Raw Romaine Taco Boats with Tofu Ricotta
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Homemade Hummus, 2 Ways: Beet Hummus and Sweet Potato Hummus
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Ultra Creamy Chocolate Chia Pudding
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No-Cook Strawberry Chia Seed Jam
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Vegan Banh Mi Sandwiches
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Salted Peanut Butter Caramel Bars | Vegan and Gluten-Free
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Farro Pesto White Bean Salad (July Salad a Day Challenge Day 3)
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Savory Breakfast Salad
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Vegan Greek Pasta Salad with Homemade Tofu Feta
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How to Make Homemade Hemp Milk
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Buffalo Cauliflower Salad with Creamy Tahini Ranch Dressing
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Vegan Meatball Pizza with Green Goddess Ranch Dip
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Vegan Recipes for Canada Day and Fourth of July
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Strawberry Gin and Tonic
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Vegan Vanilla Maple Cupcakes with Chocolate Avocado Frosting + Happy 1st Birthday, UpBeet Kitchen!
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Mango Avocado Salsa from Scratch
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Vegan Black Bean Burritos
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What I Ate Wednesday: Satisfying Vegan and Vegetarian Meals
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Slow Rise Saturday: Salted Caramel Latte
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Vegan Double Chocolate Cookies + Ice Cream Sandwiches for Mother’s Day!
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Easy As Pie Spelt Pizza Dough
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Spring Abundance Bowls with Maple-Balsamic Tempeh
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Chocolate Milkshake Smoothie Bowls