All Recipes
Vegan Cilantro Jalapeno Pesto
High Protein Tempeh Chili (Vegan)
Delicata Squash and Fig Kale Salad
Vegan Sweet Potato Casserole with Pecan Parmesan
Healthy Chocolate Date Walnut Cake
Californian Tempeh Tacos with Queso
Healthy Pumpkin Spice Oatmeal Pancakes
Nut-Free Vegan Mac and “Cheese”
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
Raw 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 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 + Introducing the July Salad a Day Challenge!
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
Buffalo Chickpea Burgers with Garlic Dill Ranch (Vegan)
Chocolate Almond Butter Soft Serve
Homemade Chocolate Almond Butter (6 Ingredients + Vegan)
Barbecue Chickpea Bowls with Creamy Cabbage Slaw | Vegan and Gluten-Free
Salted Peanut Butter Caramel Bars | Vegan and Gluten-Free
Vegan Burrito Bowls with Buffalo Cauliflower
Vegan Double Chocolate Cookies + Ice Cream Sandwiches for Mother’s Day!
Protein Power Noodle Bowls
Santa Fe Salad with Crispy Tofu, Beans, and Cilantro Lime Dressing
Sweet Potato Tortillas
Strawberry Gin and Tonic
Vegan Chocolate Oatmeal Cake with Coconut Caramel Frosting
Spring Abundance Bowls with Maple-Balsamic Tempeh
Vegan Banana Nutella Muffins
BBQ Pulled Tofu Tacos with Citrus Avocado Sauce
Date Night Vegan Penne with Tempeh Chorizo and Red Pepper Cream Sauce
Vegan S’mores Bars
Superfood Hot Chocolate (Vegan)
Smoky Barbecue Black Bean Burgers
Green Ginger Ale
Roasted Cauliflower Cilantro Soup
Vegan Meatball Pizza with Green Goddess Ranch Dip
Easy As Pie Spelt Pizza Dough
Berbere-Spiced Lentil Sweet Potato Tacos with Cilantro Lime Crema
Vegan Banh Mi Sandwiches
Peanut Butter Oatmeal Cookie Shake
Curried Carrot, Lentil, and Coconut Soup
The Ultimate Tofu Scramble
Slow Rise Saturday: Salted Caramel Latte
Vegan Banana Spice Cake with Cashew Buttercream
Homemade ‘Beyond Meat’ Burgers
Tempeh Reuben Sandwiches with Caramelized Onions and Mushrooms (Vegan)
Mayan Mocha
Detox Kale Caesar Salad
Pumpkin Spice Nutella Sandwich Cookies
Mediterranean Broccoli and Chickpea Salad with Roasted Red Pepper and Feta
Mediterranean Sun-Dried Tomato Chickpea Burgers with Cashew Tzatziki (Vegan)
Fresh Town Smoothie with Hidden Greens + Plastic-Free July
Mahalo Kale Salad with Peanut Marinated Tempeh and Coconut Basil Lime Dressing + a few thoughts on gratitude
