Savory · Sweet · Herbivorous
This sweet potato lentil curry is an easy and wholesome vegan meal made with simple ingredients. Lentils and sweet potatoes are simmered until tender in a satisfying Thai curry broth. Creamy coconut milk mellows things out, while lime juice brightens and spinach adds extra color and nutrition. This family favorite is ready in as little as 20 minutes!
Continue reading “Sweet Potato Lentil Curry – Vegan & Gluten-Free”
Richly flavored, thick and hearty, this vegan chili pot pie is a one-pot meal that’s as delicious as it is nourishing. Tender, mild black-eyed peas are the bean of choice in this easy chili and are complimented by super sweet corn, meaty veggie ground and smokey chipotle peppers. Topped with tender cornmeal biscuits, this meal is all about comfort and wholesomeness!
Continue reading “Vegan Chili Pot Pie”
Making a delicious and healthy vegan meal does not get any easier than this Mexican inspired rice casserole. Perfect for busy weeknights and filled with the goodness of beans, corn and rice for a budget friendly plant-based dinner!
Continue reading “Easy Vegan Mexican Rice Casserole – Oven Bake or Instant Pot”
This easy vegan Unstuffed Pepper Skillet has all the flavors we love in classic Stuffed Peppers, but is faster and simpler! Everything, including the rice, bakes up in one skillet for a healthy and tasty meal.
Continue reading “Vegan Unstuffed Pepper Skillet – Gluten-Free Option”
Greek inspired flavors marry in this easy to make (and easy to clean up after) plant-based meal. And who knew that the most perfectly cooked rice is done in the oven? It’s deeply infused with roasted lemon, garlic, oregano, dill, and sun dried tomatoes. Chickpeas, spinach, cherry tomatoes and olives add extra nutrition and bursts of color.
Continue reading “One-Skillet Baked Greek Lemon Chickpeas and Rice”
A lightly curried, silky soup brimming with nutrition and is ready in less than 20 minutes! This is a great way to sneak in some iron rich lentils – be sure to use red ones which soften during cooking and create a creamy texture once blended.
Continue reading “Creamy Curried Carrot, Ginger and Red Lentil Soup”
Chilly evenings call for comfort food. This savory skillet stew ticks all the boxes – one dish, tonnes of delicious flavor, enjoyed by vegans and omnivores, loads of nutritious ingredients, and pretty presentation without much effort. The stew is studded with seared mushrooms, vegan Italian sausage, sun-dried tomatoes, carrots, fresh thyme and kidney beans. It’s then topped with sliced baby potatoes and baked. Plus it’s so good, if not better, the next day.
Continue reading “Vegan Savory Skillet Stew with Baby Potato Topping”
Creamy, filled to the brim with fresh veggies, simple to make, and oh-so-nutritious, this vegan corn and zucchini chowder will keep summer memories alive in your kitchen all year long. Buttery tones and delicate flavors of the corn and zucchini are highlighted with garlic and herbs, umami rich miso and a touch of smokiness from tempeh bacon. Quick and easy to prepare, this chowder is sure to be one of your new favorite last-minute meals!
Continue reading “Creamy Corn and Zucchini Chowder with Tempeh Bacon”
This Apple Sage Vegan Sausage and Roasted Brussels Sprout Stir-Fry recipe is all about giving leftovers a new lease on life. The crispy bits on roasted veggies disappear once they’ve hung out in the fridge so here’s an idea for leftover veggies needing a makeover. Continue reading “Apple Sage Vegan Sausage and Roasted Brussels Sprout Stir-Fry”
I make this Red Lentil Dal for my family A LOT. It’s delicious, easy to make and flexible for whatever vegetables you may have on hand. Continue reading “Red Lentil and Cauliflower Dal”
