All Plant-Based Recipes
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One-Pot Pasta with Roasted Tomatoes and Mushrooms
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25 Affordable Recipes From Pantry and Frozen Ingredients
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Sugar-Free Iced Coffee Popsicles
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Air Fryer Crispy Tempeh Bacon
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3-Ingredient Strawberry Mint Popsicles (Dairy-Free & Sugar-Free)
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Baked Sweet Plantains (Option to Air Fry)
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Extra Moist Blueberry Banana Bread
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Chia “Egg” (Egg Substitute for Burgers, Pancakes & more)
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Vegan Lentil "Meatballs"
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Vegan Beef Stew With a Puerto Rican Twist!
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Savory Oat Bran with Tofu, Kale, and Walnuts
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Buttery Oat Bran
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21 Plant-Based Salty Snacks
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Mushroom Oat Bran
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Mushroom Lentil Loaf
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13 Vegetarian Packed Lunch Ideas
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30-Minute Plant-Based Dinner Ideas
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Vegan Black Bean Chili
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Vegan Mushroom Pernil
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Pumpkin Banana Bread (Vegan + Oil-Free)
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Air Fryer Tostones
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Vegan Zucchini Stuffing Casserole
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Vegan Puerto Rican Spaghetti
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Gluten-Free Onion Gravy
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Air Fryer Cinnamon-Spiced Chickpeas
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Mashed Sweet Potatoes with Brown Sugar
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Chewy Vegan Chocolate Chip Cookies
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Creamy Coconut Hot Chocolate with Coffee
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How To Toast Walnuts (Done in 3 minutes + by Stovetop)
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Protein-Packed Vegetarian Chili without Beans
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Cannellini Bean Burgers (with Pantry-Friendly Ingredients)
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50 Vegetarian Cannellini Beans Recipes (from Canned)
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Vegan Puerto Rican Picadillo (Spiced Ground “Beef”)
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Mixed Berry Smoothie with Spinach (Banana-Free)
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Creamy Corn Potato Soup (Low-Fat & Dairy-Free)
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Honey Ginger Root Tea (Homemade & Ready in 10 Minutes!)
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3-Ingredient Peach Mango Smoothie
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Soft & Fluffy Sheet Pan Pancakes (Vegan & Oven Baked)
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Vegan Creamy Chickpea Pasta with Spinach
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30 Plant-Based High Fiber Foods