This Southwest Vegan Breakfast Burrito is loaded with protein and vegetables and filled with flavor for a healthy, delicious breakfast. Keep them in the freezer for grab-n-go meals all week long. Made in under 30 minutes! (Lean to saute using water or broth and make this even healthier. SOB)
Source: Southwest Vegan Breakfast Burrito
These fresh vegan tacos are loaded with beans, salsa, crispy veggies, and drizzled with creamy cheese sauce. They are a rainbow of color and deliciously satisfying!
Source: Healthy Vegan Tacos
Wow! Just a couple more days until my fifth book, Vegan Cookbook for Kids, hits shelves! The ebook version is already available if you are a cook-from-your-kindle kind of person. In preparation for…
Source: Spicy Lentil Lettuce Wraps From Vegan Cookbook for Kids
At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked
Source: Chickpea Chili on Baked Potatoes
This deliciously spiced vegan chili features smoky mole flavors and charred polenta-cube croutons. Make this tasty recipe today!
Source: Mole-Style Chili with Tamale Croutons
Crumbled tempeh makes a hearty, almost meatlike addition to this zesty vegan chili, which is on the table in 45 minutes. Get the recipe!
Source: Tempeh Chili
Baking the tofu rather than frying it uses far less oil to get the perfect level of crispness. You can whisk or mash the avocado dressing with a fork, but using a blender will guarantee a super-smooth result.
Source: Crispy Tofu Tacos and Chopped Salsa Salad [Vegan] – One Green Planet
About once a week, my family eats burritos for dinner. This recipe makes a great burrito filling or side dish and doesn’t
Source: Burritos with Spanish Rice and Black Beans