This easy vegan cauliflower chickpea curry is ready in 20 mins! It uses coconut milk and tomatoes to make it thick and so creamy!
Source: Easy Cauliflower Chickpea Curry [Vegan, Gluten-Free]
Bursting with the seasonal flavors of cranberry and rosemary, this stuffed acorn squash is a must-make for your next holiday get-together or weeknight dinner. The simple, but flavorful filling comb…
Source: Quinoa Mushroom Stuffed Acorn Squash [Vegan, Grain-Free]
A consistent rich flavor with lots of protein blended with your aromatics, such as garlic, ginger, and onion.
Source: Tomato Coconut Curry With Cauliflower And Chickpeas [Vegan, Gluten-Free]
Zesty potato and pepper hash satisfies those hungry bellies and can be adjusted for picky eaters.
Source: Zesty Potato and Pepper Hash [Vegan, Grain-Free]
This Green Tomato Pepper Butter is a sweet-tangy spread that can be as spicy as you want. Use it on sandwiches, in appetizers, and as a base for stir-fries.
Source: Green Tomato Pepper Butter | Recipe from FatFree Vegan Kitchen
This baked tofu with lemon and rosemary is a cinch to make. It works as a main course with roasted vegetables and rice. It’s also delicious cold, straight out of the refrigerator.
Source: Easy baked tofu recipe with lemon & rosemary