If manufactured spaghetti sauce in the jar just isn’t cutting it for you, it’s time to make homemade sauce. This recipe keeps things simple by using canned tomatoes. Canned tomatoes also make it possible to keep the ingredients on hand for an unplanned spaghetti night that doesn’t require a trip to the store.
Asparagus goes well with many dishes so keeping a collection of asparagus recipes on hand comes in… well, handy. This is a simple way to add extra flavor to asparagus. It only takes a few minutes to prepare. It’s what you could call easier than easy.
This recipe pairs Portobello mushrooms with asparagus. I complemented the pair with basil, capers, and white wine. Serve over quinoa, rice, egg noodles, or pasta. Alternatively, serve as a side dish. It’s entirely delicious either way.
Quinoa flour takes center stage in these pancakes. Quinoa is packed with nutrients, so why not create healthier pancakes with it? I couldn’t think of a reason. The quinoa flavor is quite pronounced in the first bite or two. After that, I didn’t notice it (how magical) and found these quite delicious.
Quinoa flour is an excellent alternative to all-purpose or whole wheat flour. It is nutritious and is an excellent option for people with gluten sensitivities.
With summer around the corner, it’s time to make melon salad. This simple recipe adds a hint of citrus to melons and grapes. It’s extremely easy to prepare, light, healthy, and refreshing. This is a great dish to serve when you barbecue, which is when my mother served it back in the day.
This meatloaf is vegetarian friendly.
This dish is an excellent option when you have a tight schedule. It takes less than an hour from start to finish. One serving is 216 calories.
Shiitake mushrooms and cippolini onions pair together beautifully and are complemented by white wine, spinach, and grape tomatoes in this savory pasta dish.
If you are looking for a healthy breakfast option, this is for you.
This recipe consists of only four ingredients that you may already have on hand. It pulls together in a couple easy steps.
One serving is 194 calories.
This recipe only takes about 20 minutes and is only 75 calories per patty! It’s also a rather inexpensive meal. If you are well-stocked with produce, chances are you only need to pick up some bean sprouts and VeganEgg to throw this together.
This recipe combines couscous with veggies and warm spices. The result is a colorful dish that is low in calories and rich in nutrients.
This low-calorie recipe pairs tofu with lemon and veggies.
Tofu is a very versatile food, making it fun to find new ways to use it. It is well-known to absorb other flavors, which it does well with lemon juice in this recipe. If you are new to using tofu, check out my comments below for some tips. If you’re missing one of the vegetable ingredients, don’t hesitate to substitute with something such as zucchini.
Millet is a seed. In fact, you may recognize it as a primary ingredient in bird seed. Millet is also a good seed to cook with for human consumption. It is nutritious and acts more like a grain than a seed, making it versatile.
Pasta e fagioli translates to pasta and beans. It is an Italian dish that is traditionally made without meat, making it perfect for vegans.
This recipe easily makes several servings. Freeze half and you’ll have a quick meal ready to heat on a lazy day.
Kale, tomatoes, and beans star in this recipe, which means it’s loaded with nutrients and flavor!
This simple French bread recipe uses a bread machine to prepare dough.
Nuts are an excellent snacking choice. Check out which nuts are richest in important nutrients.
This jambalaya recipe is vegetarian friendly and is versatile.
This vegan eggplant Parmesan recipe is a great option because you can prepare it ahead of time and microwave it as your meal is coming together. It doesn’t take up precious space in the oven. It’s a great main dish for holiday meals.
A delicious recipe for homemade chocolate pudding.
A vegetarian cabbage and noodles recipe. This recipe is Hungarian and also known as haluski.
My mother used this cookie frosting recipe when I was young(er), and I still love it. This frosting is especially great on butter cookies.
The flavor can easily be modified by using various flavoring extracts. My favorite combination is half vanilla extract and half almond extract.
This butter cookie recipe is the same one my mom used every Christmas. (With the little exception that it’s been veganized.) I couldn’t imagine using any other recipe. This recipe creates delicious, mouth-watering butter cookies every time. It’s impossible to eat just one. Even my husband, who isn’t a cookie lover by any definition, can’t resist these. While these are sensational naked, I top these cookies with delicious cookie frosting… the same that my mother used (veganized). My sister tried these and agreed that they taste just like the non-vegan version. Woohoo!