This recipe creates a side dish that could be called herbalicious. Diced red potatoes and kohlrabi take center stage together and are complemented by crimini mushrooms. It throws together really quickly and bakes while you work on your main dish.
This is a very basic recipe that I like to think of as a template for quick and easy meal nights. Recipes are great, but some nights you may not be in the mood to follow a recipe. Consider making a dish similar to this when you want to throw a quick, nutritious meal together.
Simply pick a grain, a legume, and an assortment of veggies. Add your favorite herbs and spices. Feel free to add tofu, seitan, or tempeh if you want (but there’s no need). There are a wide variety of grains and legumes out there – not to mention veggies, so recipe-less nights won’t get boring. I learn about new (to me) foods all the time.
This stir-fry recipe doesn’t include oil, which cuts down on fat and calories. Water is used in place of oil to sauté the veggies. To see tips on using water instead of oil, see the notes section below the recipe.
Baked fries are a great option when you’d otherwise make a poor snacking choice. These have satisfied many of my late night snack attacks.
This recipe is not your grandma’s tuna casserole. In fact, we got rid of the tuna and the noodles. In place of tuna, you’ll find garbanzo beans. In place of noodles, you’ll find zucchini. The garbanzo beans lend a tuna flavor and the zucchini is made into pasta-like strings, making this dish resemble a tuna casserole, with a healthy twist.
Pumpkin and chocolate team up in this vegan cookie recipe. A bit of icing drizzled on the top makes them even tastier.
I love avocados. I love hummus. I just had to throw the two together. The result was a smoother hummus texture with a hint of an avocado flavor. It was a fun way to use up extra avocado (is that a thing?) while giving hummus a nutritional boost. As if hummus weren’t nutritional enough on its own!
This dish combines kohlrabi, carrots, parsnip, and mushrooms with rice. In other words, it packs in the nutrients. After eating a plate of this, you can walk away feeling like a nutritional superstar.
This recipe is so easy I’m not sure it even qualifies as a recipe. Yet, it is far too delicious not to share.
Check out the nutritional information section at the bottom of this page.
My love for horseradish is so deep that I am almost tempted to eat it by the spoonful. I incorporate it anywhere I can. Horseradish is like my hot sauce.
It may sound like an unnatural pair, but mashed potatoes and horseradish complement one another really well.
Quinoa takes center stage in this sloppy joe recipe. It doesn’t take much effort to come up with a vegan sloppy joe recipe. There are plenty of beefless crumble options on the store shelves, after all. You owe it to yourself to ignore those options and use quinoa. I mean… sloppy joes you don’t have to feel guilty about? Yes, please!
The inspiration behind this recipe came from some garlic fries I once had. These are a bit healthier than french fries because they are baked. The herbs and paprika add extra flavor.
This is my favorite tofu recipe to date. My husband (not a big tofu fan) said this tasted like chicken. In this recipe, you’ll combine agave nectar (the vegan honey) and Dijon mustard to create a tasty dipping sauce.
Serve this at a party or as an after-school snack. Stick a toothpick in each piece of tofu to make it easy and fun to eat.
This tasty artichoke spinach salad includes pumpkin seeds, avocado, and grape tomatoes. It’s topped with a vinaigrette that has a hint of lemon.
Ghost pepper sauce adds a kick to this creamy spread. This spread is great for snacking. That makes it a great party food.
This miso ginger based soup can serve as a meal, all on its own.The best part is how easily it throws together. Though filling, it’s only 159 calories!
This is a very basic stir fry with a nice mushroom, asparagus, and red bell pepper pairing.
Kale, Cabbage, and cannellini beans come together in this hearty soup recipe, which is topped with avocado. This soup will warm you up on a cold winter night. It only takes a few minutes to throw this soup together, which means it finds its way to my dinner table frequently during the winter.
Zucchini and cauliflower team up with cannellini beans in this udon noodle recipe.
Though I only eat it occasionally, I’m a French toast lover. Quite naturally I didn’t waste any time after transitioning to a vegan lifestyle to figure out how to make a vegan version. It was easy to do and quite enjoyable to eat.
Shiitake and Portobello mushrooms team up in this basic and easy to prepare recipe, alongside sun-dried tomatoes and spinach.
This breakfast dish is hearty and very easy to throw together. This goes great alongside fresh fruit.
Asparagus, Portobello mushrooms, and red pepper are complemented by balsamic vinegar in this healthy and tasty salad.
French onion soup, while meatless, is generally not vegetarian-friendly. Not only does the broth have a beef base, but the soup is covered in Gruyere cheese. Gruyere cheese is often made with animal rennet. I become jealous when my husband orders French onion soup when we dine out, so I decided to make a me-friendly version at home.