vegan
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Maple Orange Cranberry Sauce
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Oil-Free Vegan Banana Bread
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Sweet Potato, Pepita, and Pomegranate Kale Salad for the holidays!
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Tempeh, Quinoa, and Sweet Potato Burgers
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Vegan Chocolate Pumpkin Seed Butter Cups
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Creamy Chocolate Steel Cut Oatmeal
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Vegan No-Cook Pumpkin Caramel Sauce
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The Best Classic Hummus Recipe
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Creamy Broccoli White Bean Soup
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What I Ate Wednesday: Healthy Plant-Based Meals
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Vegan Pumpkin Alfredo Rice
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Vegan Pumpkin Alfredo Sauce
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Vegan Curried Chickpea Salad Sandwich
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Roasted Cauliflower, Fennel, and Apple Soup
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Vegan Cilantro Jalapeno Pesto
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High Protein Tempeh Chili (Vegan)
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Vegan Sweet Potato Casserole with Pecan Parmesan
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Maple Coconut Grain Free Granola
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Green Goddess Pesto Pasta Salad
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Vegan Breakfast Sandwich with Tempeh, Avocado, and Tomato
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Matcha Avocado Mint Chip Smoothie
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Southwestern Tofu Scramble Burritos
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Ultra Creamy Chocolate Chia Pudding
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Vegan Macrobiotic-Style Bowls with Adzuki Beans and Turmeric Tahini Sauce
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Farro Pesto White Bean Salad (July Salad a Day Challenge Day 3)
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Smoked Tofu, Strawberry, and Asparagus Kale Salad with Creamy Tahini Dressing
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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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Chocolate Almond Butter Soft Serve
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Spring Abundance Bowls with Maple-Balsamic Tempeh
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Vegan Banana Nutella Muffins
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Date Night Vegan Penne with Tempeh Chorizo and Red Pepper Cream Sauce
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Superfood Hot Chocolate (Vegan)
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Smoky Barbecue Black Bean Burgers
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Green Ginger Ale
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Roasted Cauliflower Cilantro Soup
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Easy As Pie Spelt Pizza Dough
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Berbere Lentil Tacos
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Vegan Banh Mi Sandwiches
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Peanut Butter Oatmeal Cookie Shake