This is a great make-ahead recipe as well and works awesome for a packed lunch or quickly heated up for a snack/dinner. It uses simple ingredients that you probably have at home and substitutions can be made such as spaghetti or udon for soba noodles and you can also use any type of vegetable you want!
Source: Peanut Butter Soba Noodles [Vegan] – One Green Planet
This Mushroom Lentil Loaf is packed with healthy, whole ingredients to make a flavorful vegetarian meal.
Source: Mushroom Lentil Loaf – pumpkinandpeanutbutter
You know what’s delicious? Miso Udon Noodle Soup. Yep, bet you didn’t see that one coming! Oi. That’s not a good opening line, Sam. You are a full-time writer now, you have to do better than that, Sam. But it’s Sunday morning, and it’s snowy, and coffee is delicious, and my brain is not co-operating to make a better, wittier, catchier, more engaging opening line right now, so instead I’m just going to talk to myself in the third person, Sam. Geeze, Sam. Does anyone else have a case of the February crazies? Because I’m feeling a little cray-cray at
Source: Miso Udon Noodle Soup
Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth.
Source: Vegan Ramen Noodle Soup
These flavor-packed vegan burrito bowls are loaded with lentils, black beans, brown rice, pico de gallo, and guacamole. Vegan and gluten-free.
Source: Vegan burrito bowl with lentils & black beans
Vegan paleo carrot cake made with almond flour and filled with yummy spices, chunky walnuts, and a creamy cashew frosting on top. Easy, healthy, delicious!
Source: Vegan Paleo Carrot Cake
This Quinoa Spring Salad is almost effortless, and easy to customize with some of your own spring produce picks. With a zest vinaigrette, it will be a spring and summer favorite!
Source: Quinoa Spring Salad (vegan, gluten-free, oil-free, nut-free)