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Recent Posts:

  • Almond Milk Honey Latte (Starbucks Copycat Recipe)
  • Vegan Sweet Potato Brownies (Gluten-Free)
  • Easy Vegan Peanut Butter Noodles
  • Tofu Benedict with Hemp Hollandaise Sauce
  • Vegan Peppermint Mocha
  • Loaded Moroccan Chickpea Baked Potatoes
  • Curried Butternut Squash Red Lentil Soup with Apple and Ginger
  • Detox Cabbage Kale Slaw with Cranberry Vinaigrette
  • Easy Vegan Gingerbread Latte
  • Total Body AMRAP Workout (45 Minutes)
  • The Top 25 Vegan Recipes of 2020
  • White Bean and Butternut Squash Quesadillas
  • Crispy Baked Vegan Chicken Tenders
  • Lentil, Cabbage, and Squash Soup
  • Chai White Hot Chocolate (Vegan)
  • Vegan Tempeh Breakfast Sandwiches with Chipotle Aioli
  • Vegan Pecan Caramel Bars
  • Vegan Gluten-Free Peanut Butter Brownies
  • Thai Chickpea and Squash Red Curry
  • White Bean and Wild Rice Meatballs with Gravy
  • Vegan Eggnog Smoothie Bowl (Without Protein Powder)
  • Tahini Kale Caesar Salad with Butternut Squash + Cranberries
  • Peanut Butter and Honey Rice Crispy Squares with Chocolate
  • Oil-Free Oatmeal Raisin Cookies (Maple Sweetened)
  • Thai Chickpea Stuffed Sweet Potatoes with Almond Butter Sauce
  • Caribbean Kidney Bean Quesadillas with Mango Aioli
  • Cashew Butter Cardamom Hot Chocolate (Vegan)
  • Jerk Tofu Bowls with Hemp Ranch
  • Roasted Beet and Crispy Kale Tacos with Avocado Sauce
  • Roasted Veggie + Tofu Buddha Bowls with Pesto
  • Savoury Pumpkin Spelt Biscuits
  • African Peanut, Chickpea, and Sweet Potato Soup
  • Roasted Broccoli and Artichoke Pizza
  • Vegan Pumpkin Spice Nanaimo bars (No-Bake)
  • Black Lentil Walnut Meatball Bowls
  • Spicy BBQ Cauliflower Wings (Vegan + Gluten-Free)
  • Roasted Beet Salad with Pecans and Feta
  • Vegetarian What I Ate Wednesday: Week 3
  • Vegan Sweet Potato Corn Chowder
  • How To Get Back Into Running After A Break (The Healthy Way!): 12 Tips
  • Nut Parmesan-Crusted Squash, Chickpea, + Kale Bowls with Avocado Sauce
  • What I Ate Wednesday
  • Nut Parmesan-Crusted Butternut Squash
  • Greek Tofu Breakfast Sandwiches (Vegan)
  • Lentil + Sweet Potato Shepherd’s Pie (Vegan)
  • What I Ate Wednesday (All Vegan + Vegetarian Meals!)
  • Cashew Pumpkin Spice Latte (Dairy-Free)
  • Vegan Pumpkin Spice Cupcakes (Maple Sweetened)
  • Vegan Date Night Pasta with Roasted Red Pepper Cream Sauce
  • Masala Chickpea Kale Salad with Mango Turmeric Tahini Dressing
  • Pumpkin Spice Chocolate Chip Cake (Vegan + Oil-Free)
  • Tahini Alfredo Spaghetti Squash
  • Cozy Beans, Greens, Mushrooms, and Miso Gravy on Toast (Vegan)
  • Chocolate Hazelnut Butter Cups (Vegan)
  • Vegetarian Samosas with Sweet Potato + Cauliflower
  • Eggplant Red Lentil Dhal (Vegan)
  • Vegan Mini Mango Cheesecakes (No-Bake)
  • Moroccan Lentil Carrot Salad (Vegan)
  • Cheesy Vegan Spinach Rice Balls
  • Maple Tamari Tempeh Soba Noodle Bowls
  • Vegan Eggplant Parmesan Pasta (With Chickpea Flour)
  • Chocolate Chip Hazelnut Oat Bars (Vegan + Gluten-Free)
  • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
  • Thai Chickpea Sweet Potato Burgers with Almond Butter Sauce
  • Vegan Tahini Banana Chai Oatmeal Bars
  • Mediterranean Tofu Scramble
  • Sweet Potato Quinoa Cakes with Lemon Dill Tahini Sauce (Vegan)
  • Smoky Roasted Carrot White Bean Hummus
  • Vegan Mexican Pizza with Refried Beans + Queso
  • Southwestern Kale Salad with Avocado Dressing + Polenta Croutons
  • Mediterranean Lentil Bowls with Kale Caesar Salad
  • Dirty Chai Smoothie (Vegan)
  • Vegan + Gluten-Free Chunky Monkey Muffins
  • Barbecue Chickpea Calzones (Vegan)
  • Fennel, Grape, and Avocado Green Power Salad
  • Creamy Eggplant Lentil Enchiladas (Vegan!)
  • Cilantro Jalapeno Avocado Pesto Pasta with Corn and Beans
  • Sparkling Cucumber Mint Limeade
  • Tomato, Nectarine, and Cashew Cheese Salad
  • Bean and Quinoa Stuffed Peppers with Avocado Cilantro Sauce
  • Vegan Lemon Ricotta Pasta
  • Vegan Oat Fudge Bars
  • Vegan Borek with Tofu, Almonds, and Kale
  • Summer Vegetable and White Bean Stew
  • Basil Pesto Cashew Alfredo Pasta
  • Chipotle Hummus
  • Mediterranean Lentil Salad
  • Peanut Butter Mocha Smoothie
  • Vegan Nachos Supreme with Spicy Barbecue Tofu
  • Thai-Inspired Peanut Tempeh Noodle Salad
  • Vegan Snack Board with Two Dips
  • Vegan Hemp Cashew Parmesan “Cheese”
  • Vegan Double Chocolate Caramel Sandwich Cookies
  • Buffalo Chickpea Quesadillas (Vegan)
  • Vegan Chocolate Raspberry Ice Cream Sandwiches (No-Bake) + Video
  • Vegan Tempeh BLT Sandwiches
  • Loaded Mediterranean Sweet Potato Fries (Vegan)
  • Vegan Chocolate Banana Oatmeal Snacking Cake
  • Vegan Green Goddess Pesto Pasta Bowls with Crispy Tofu
  • Vegan Pizza Dough Breadsticks with Caramelized Onion Cashew Dip

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... And welcome to Up Beet Kitchen, my cozy little corner of the internet where I share naturally delicious recipes made with wholesome, plant-based goodness. I'm so happy you're here!
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Recent Posts

  • Almond Milk Honey Latte (Starbucks Copycat Recipe)
  • Vegan Sweet Potato Brownies (Gluten-Free)
  • Easy Vegan Peanut Butter Noodles
  • Tofu Benedict with Hemp Hollandaise Sauce
  • Vegan Peppermint Mocha

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