This is the hot sauce we’ve been swooning over for months now and could hardly wait to share with you all! It’s adapted from the Mango Habanero Hot Sauce from the Afro-Vegan cookbook by Bryant Terry (a book we’re huge fans of!). We love the original recipe and have been paring it down for ease without sacrificing on heat.
If you love hot sauce and mangoes, this is a must-try.
Your new favorite Instant Pot meal has entered the chat! Is that what the kids are saying these days? That trend might be fleeting, but this delicious dish is here to stay! Inspired by the coconut curry from Tarka, it’s rich, comforting, and packed with plant-based flavor.
Roasted red peppers (DIY or easy peasy from a jar) get blended with tangy tomatoes, creamy coconut milk, and warming spices to create the perfect sauce to match tender sweet potatoes and hearty chickpeas.
Have you ever wondered what would happen if you just put a pepper in the oven? We can confirm that deliciousness happens (truly)! Roasted red peppers are one of the unsung heroes of the kitchen, bringing sweet and fruity brightness along with smoky and savory satisfaction.
With roasted red peppers, you can make classics like Romesco Sauce and Roasted Red Pepper Tomato Soup, but the possibilities are endless.
Friends, you won’t believe how much these creamy overnight oats taste like actual pumpkin pie. It’s nuts! Oh, and there are actual nuts — candied pecans on top, which add a crunch that simulates crust. Swoon! And in place of whipped cream? Yogurt, naturally. Plus, these vibrant oats are naturally sweetened, subtly spiced, and incredibly satisfying. Let us show you how it’s done!
How to Make Pumpkin Pie Overnight Oats
These dreamy, plant-based beauties start with mixing almond milk with pumpkin purée, pumpkin pie spice, and vanilla for classic pie flavors.
If you’re looking for a festive fall dessert, this is it! All of the flavors of apple pie are stuffed into this fluffy dessert tamale. If you’ve never made tamales and think it’s too difficult, we urge you to reconsider! Once you’ve made a tamale, you realize how easy they really are.
Fluffy masa dough is whipped with vegan butter and vanilla, sweetened with apple juice and coconut sugar, and spiced with cinnamon and ginger, then stuffed with our date-sweetened apple butter and cooked until fluffy and tender!
This is not your average kale salad. Seriously, friends. It’s so good! Not only is this salad perfect for fall with its hearty, seasonal veggies and gorgeous autumnal colors, but it’s absurdly flavorful and nutritious to boot!
We could not believe how much we loved the bright, savory, sweet, and smoky qualities of this salad, and it’s safe to say it’s our new favorite way to pack in a ton of nourishing veggies.
Oh boy, we really did it this time! We took inspiration from Bouldin Creek Cafe for this chipotle pecan pesto but ended up with something that, dare we say, we love even more. It’s undeniably addictive, versatile, and perfect for sandwiches, roasted veggies, wraps, bowls, tacos, salads (recipe coming soon!), and more. This pesto knows no bounds.
We’re sure you’ll agree once you give this creamy, nutty, smoky, and uber savory creation a try!
We aren’t kidding when we say this is the BEST gluten-free bread — it really is! It’s crusty on the outside, soft on the inside, fluffy, flavorful, and amazingly versatile. Not only that, but it’s also vegan and there’s no kneading required! Whoa! Isn’t that the BEST!?
We (of course) encourage you to make all your sandwich dreams come true with this bread, but you can also toast it up for breakfast or use it to make French toast, garlic bread, bread pudding, croutons, and beyond!
Parsnips don’t get much love, and we think that should change. Perhaps this recipe will convince you to give them a try!
Why we love them as fries: They’re crispy on the outside, tender on the inside, cook really fast, and have the texture of a sweet potato fry with the taste of a potato-carrot hybrid (so good, right?). And when tossed in a bit of oil, salt, and our go-to vibrant curry powder, the flavors are perfectly balanced.
If you’re looking for a new way to enjoy spaghetti squash, this is it! It’s a hearty, flavorful, plant-based stir-fry with spaghetti squash noodles, crispy baked tofu, and tons of colorful veggies. It requires just 10 simple ingredients and is perfect for fall and beyond. Let us show you how it’s done!
Origins of Stir-Fry
Stir frying is a cooking method believed to have originated in China. Traditionally, stir-fries are cooked in a wok with a small amount of hot oil and continuously stirred.
Not to brag, but we really hit it out of the park with these nourishing and delicious Ethiopian-inspired teff crepes! The crepes themselves are endlessly versatile, wholesome, and nutty, and pair beautifully with the warm miso roasted vegetable filling. We’re sure you’ll agree once you give them a try!
The crepes could also be filled with an endless variety of savory goodness, or you could take them to the sweet side with a fresh fruit filling — yum!
Friends, we have another sumptuous overnight oat recipe for you, this time apple pie inspired! We are both oat and apple obsessed, so the combination of the two was inevitable. This simple, 9-ingredient recipe is perfect for fall and meal prep for busy mornings. We went for cooked apples to really highlight a pie-like texture. And it’s naturally sweetened to keep things on the wholesome side. Let us show you how it’s done!
Pink pasta?! When we heard about this creamy, vibrant dish, we knew we had to give a plant-based version a try! Spoiler alert? Major success!
Rich, savory tomato sauce pairs with vegan cashew cream and noodles for the most comforting bowl of goodness. Just 10 ingredients and 30 minutes required for this weeknight-friendly main or side. Let’s make pasta!
Recipe Inspiration: Penne alla Vodka
This vegan pink pasta was inspired by Female Foodie’s recipe, which was inspired by an Italian restaurant in Newport Beach, California.
Your search for the ultimate gluten-free pancake mix is over! Say hello to our easy 1-bowl pancake mix that comes together in 10 minutes with just 8 wholesome ingredients!
It’s vegan-friendly (but can also be made with eggs), incredibly versatile, and yields the fluffiest, perfectly sweet, most beautiful pancakes on the block. They’re perfect for breakfast, brunch, making ahead and freezing, and beyond!
We all know that feeling when the need for pancakes strikes and there’s only one solution: make pancakes! Luckily, we’ve cracked the code with this whole grain vegan pancake mix so you can prep ahead of time and have a batch of pancakes ready in minutes!
This hearty and wholesome mix makes nutty, delicious pancakes that are sure to be a hit on your next weekend morning.
Is there anything better than a classic bowl of tomato soup? When it’s creamy, comforting, savory, and perfectly balanced like this one, we think not! This version has all the amazing tomato soup flavor you know and love thanks to simple ingredients and quick and easy methods!
This 1-pot wonder is the perfect pairing for grilled cheese sandwiches, vegan BLTs, grilled romaine salads, and beyond. Let us show you how it’s done!
How to Make Tomato Soup
The elements of a classic tomato soup are simple: sautéed onions, garlic, and dried basil bring depth of flavor, while whole peeled San Marzano tomatoes (a super sweet and balanced variety!) bring all tomato lovers’ dreams to life.
Get ready for summertime in a bowl! This fresh and juicy watermelon salad is bursting with flavor thanks to sweet watermelon, crisp cucumber, bright mint leaves, zingy onions, a hint of spice from jalapeños, and crunchy pepitas (or pistachios). It’s all beautifully balanced with salty vegan feta and a zesty lime dressing. Where do we sign up!?
This is a plant-based take on the classic combo that you don’t want to miss!
You all LOVE our gluten-free blueberry scones, and we couldn’t help but make a peach remix! The results were pretty stellar. Imagine perfectly flaky, buttery gluten-free (vegan!) scones that are crusty on the outside and oozing with ripe peaches. Swoon! The best part? Just 10 simple ingredients required. Let’s make scones!
Origins of Scones
Scones are thought to have originated in Scotland in the 1500s.
Dreams do come true! We had an idea for a charred pepper and white bean dip, but we never imagined it would turn out this good. Trust us when we say this is going to be your new favorite savory, spicy, creamy, lemony, oh-so-versatile dip.
It’s the perfect companion for veggies, wraps, flatbread, naan, and beyond. Just 8 ingredients and 30 minutes required. Let us show you how it’s done!
While not a traditional hummus as it doesn’t use chickpeas, this creamy, dreamy white bean dip is hummus-inspired with a smoky, spicy twist!
If you love peaches, these overnight oats are an absolute must-try! Ripe summer peaches are swirled into creamy rolled oats and a handful of other wholesome ingredients including coconut yogurt, chia seeds, and almond butter.
We love overnight oats because they require very little hands-on prep time (just 5 minutes) and the refrigerator does the rest of the work! Plus, this version is naturally sweetened and packed with plant-based protein and fiber.