Marinated, baked tofu slices layered with kimchi, julienned carrots and cucumber, and a simple mayo made from Sriracha mixed in cashew cream makes for an easy, zesty, satisfying riff on a classic Bahn Mi.
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Sure, this fun and easy snack-turned-mini meal only fits a very loose interpretation of "salad", but you really can pile it high with vegetables, and it simply bursts with tasty flavor!
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With kimchi mixed into the batter, and folded in as a filling, this vegan, gluten-free Chickpea Flour Kimchi omelet is the perfect, wholesomely satisfying comfort with a bit of kick!
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This mouthwatering black bean and brown rice burger is made from just a few simple ingredients: canned or cooked black beans, cooked brown rice, an optional bread slice, and salsa. Super easy to make, and super tasty and satisfying loaded with all your favorite toppings.
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Warming, cozy, and bursting with bright green goodness, this meal is simple, satisfying, and open to a whole host of variations. Stirring creamy cannellini beans blended with a little unsweetened almond milk, nutritional yeast, and other seasonings into cooked quinoa yields a hearty, flavorful porridge brimming with good energy.
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You don't even need to fuss with a food processor for this quick filling spread-- just smash and dash!
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Crispy, baked or air-fried, and veggie-packed, I love loading up these beauties with whatever’s left in the fridge.
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Fresh, light, and satisfying--this meal is a nourishing, versatile time-saver. Steamed tofu lends a lovely silky-firm texture to this vegan nicoise, and perfectly absorbs the flavors of the simple lemon dijon dressing. Best part is, you can change this dish up with whatever’s left in the fridge and toss it on a platter for deceptively fancy appeal.
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You don’t really need a recipe for this inviting roasted veggie sandwich. Just be sure to spread a layer of the elevating spinach pesto. It’s super forgiving, dairy free, and packed with savory flavor.
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