This vegan eggplant parmesan recipe is a throwback to southern Italy, yet dairy-free and egg-free to boot. It uses soy Parmesan for the cheesy topping.
Source: Try This Vegan Take On a Traditional Eggplant Parmesan Recipe
Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.
Source: Chickpea Avocado Salad
Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely make them for this roasted tomatoes pasta without oil!
Source: Roasted Tomatoes Pasta Recipe with Chickpeas and Bail
This sweet potato bisque combines sweet potatoes with earthy spices, a good dose of fresh ginger, and just a small amount of nut butter. Delicious!
Source: Spicy Sweet Potato Bisque with Chickpeas
This is probably one of the fastest appetizers I have ever made. You can serve it with toasted pita bread or corn tortillas. I make wraps or sandwiches with any leftover dip. Spice it up with some hot sauce if… Read more
Source: Smashed Chickpea Avocado Dip – Plant-Based Vegan Recipe
This wonderful egg-free omelet is easy to make and good for breakfast, lunch, or dinner.
Source: Chickpea Omelet Recipe
The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The Cookbook Instructions: Rinse the rice under cold water and drain. Add it to a pot with 3 cups… Read more
Source: Rice Salad with Fennel, Orange and Chickpeas – Plant-Based Vegan Recipe