Vegetarian Recipes

Spicy Tofu Almond Burgers

Oil-Free Oatmeal Raisin Cookies (Maple Sweetened)

Loaded Moroccan Chickpea Baked Potatoes

Black Bean Tamale Pie with Sweet Potato + Corn

Almond Milk Honey Latte (Starbucks Copycat Recipe)

White Bean and Wild Rice Meatballs with Gravy

Peanut Butter and Honey Rice Crispy Squares with Chocolate

Caribbean Kidney Bean Quesadillas with Mango Aioli

Savoury Pumpkin Spelt Biscuits

Roasted Broccoli and Artichoke Pizza

Cheesy Vegan Butternut Squash and White Bean Pasta

Vegetarian Samosas with Sweet Potato + Cauliflower

Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce

Tempeh Reuben Sandwiches with Caramelized Onions and Mushrooms

Vegetarian Naan Pesto Pizzas with Roasted Chickpeas

Cauliflower Walnut Taco Meat

Loaded Lentil Falafel Pitas

Chipotle Pinto Bean and Roasted Vegetable Enchiladas

Healthy Chocolate Chunk Cookie Pie

Dairy-Free ‘Nutella’ French Toast Bake

Green Goddess Pesto Pasta Salad

Healthy Chocolate Date Walnut Cake

Tempeh, Mushroom, and Sweet Potato Empanadas

Gochujang Tofu and Kimchi Tacos with Sunbutter Sauce

Healthy Pumpkin Spice Oatmeal Pancakes

Vegetarian Sabich Pita Sandwiches

Vegan Buffalo Cauliflower Burrito Bowls

Pumpkin Spelt Focaccia Bread

Apple Cheddar Breakfast Quesadillas

Harvest Squash and Pesto Pizza

Black Bean Sweet Potato Quesadillas

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

Simple Watermelon, Feta, and Basil Salad with Balsamic Reduction

Oil-Free Brownies | Gluten-Free + Vegan Option

Savory Breakfast Salad

What I Ate Wednesday: Satisfying Vegan and Vegetarian Meals