vegan

Cranberry Orange Granola with Cardamom

Vegan Lunch Prep Tempeh and Squash Buddha Bowls with Turmeric Tahini Sauce

Maple Orange Cranberry Sauce

Oil-Free Vegan Banana Bread

Sweet Potato, Pepita, and Pomegranate Kale Salad for the holidays!

Tempeh, Quinoa, and Sweet Potato Burgers

Vegan Chocolate Pumpkin Seed Butter Cups

Creamy Chocolate Steel Cut Oatmeal

Vegan No-Cook Pumpkin Caramel Sauce

The Best Classic Hummus Recipe

Creamy Broccoli White Bean Soup

What I Ate Wednesday: Healthy Plant-Based Meals

Vegan Pumpkin Alfredo Rice

Vegan Pumpkin Alfredo Sauce

Vegan Curried Chickpea Salad Sandwich

Roasted Cauliflower, Fennel, and Apple Soup

Vegan Cilantro Jalapeno Pesto

High Protein Tempeh Chili (Vegan)

Vegan Sweet Potato Casserole with Pecan Parmesan

Maple Coconut Grain Free Granola

Green Goddess Pesto Pasta Salad

Vegan Breakfast Sandwich with Tempeh, Avocado, and Tomato

Matcha Avocado Mint Chip Smoothie

Southwestern Tofu Scramble Burritos

Ultra Creamy Chocolate Chia Pudding

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

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

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

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

Spring Abundance Bowls with Maple-Balsamic Tempeh

Vegan Banana Nutella Muffins

Date Night Vegan Penne with Tempeh Chorizo and Red Pepper Cream Sauce

Superfood Hot Chocolate (Vegan)

Smoky Barbecue Black Bean Burgers

Green Ginger Ale

Roasted Cauliflower Cilantro Soup