Delicious Udon Noodle Stir Fry made with crispy tofu, broccoli, peppers, and carrots. It’s covered in a sweet ginger sauce for a hearty vegan and gluten-free meal that the whole family will love. This can be oil free by subbing broth for the oil and adding your own toasted sesame seeds.
Source: Udon Noodle Stir Fry with Tofu
This twist on a beloved North Indian street food features spiced potato patties smothered in chickpea curry, cilantro chutney, and crushed rice crackers. Get the recipe!
Source: Delhi Chaat
Tender potatoes, fresh cucumber, and crunchy bell peppers are tossed with warming spices for an Indian-inspired potato salad. Get the recipe!
Instant Pot caballero bean and soy curl chili is closer to a vegan white chili. Can’t get a hold of caballero beans? You can use any dry white bean instead.
Source: Instant Pot Caballero Bean & Soy Curl Chili – Plant Based Instant Pot
These pancakes are great as snacks, packed lunches, or appetizers. If you can’t find green lentils, substitute brown lentils, which are similar in flavor.
Source: Green Lentil Pancakes with Sriracha Sour Cream
Tofu gets crispy on the outside and soft on the inside when cooked in a waffle maker. Cucumber and kasha add tasty texture!
Source: Miso Tofu Waffles with Kasha Salad
With succulent sautéed mushrooms and marinara, these savory pancakes make for a delicious dinner on chilly nights or anytime. Get the recipe here.
Source: Herbed Pancakes with Sautéed Mushrooms and Spinach
This plant-based pho uses spaghetti squash instead of rice noodles to soak up the flavorful broth. Top with soy-marinated tofu and fresh veggies!
Source: Spaghetti Squash Pho
This vegan cauliflower soup with split peas is a great new take on a traditional dish.
Source: Vegan Cauliflower Soup with Split Peas
Green peas bring earthy sweetness and dramatic color to this savory purple cabbage soup. Perfect for a cold night!
Source: Hearty Purple Cabbage Soup