The PlantYou: Quickies cookbook is finally out! To celebrate, this week we’re cooking through a few of my favorite recipes from the book. We’re making a crunchy spring roll bowl with an almond dressing, a creamy black bean tortilla soup, and a 20-minute cashew mac and cheese.

If you haven’t grabbed your copy of Quickies, order now to claim $150 in freebies!

Monday: 🥗 Herb & Almond Spring Roll Bowl - Vermicelli noodles, lots of fresh herbs, and crunchy vegetables tossed in a nutty almond dressing. All the flavors of a spring roll without the rolling.

Wednesday: 🥣 Creamy Tortilla Soup - A tomato and black bean base spiced with cumin and green chiles, with plant-based yogurt whisked in at the end to make it creamy. Basically a burrito in soup form!

Friday: 🧀 Girl Dinner Mac N’ Cheese - The ultimate solo dinner. Cashews blended with nutritional yeast, garlic, and lemon juice into a sauce that goes straight over the pasta.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

This week is built around one ingredient: sweet potato. Buy a big bag and let the spices and proteins do the rest. We’re making black bean tacos, a smoky BBQ chickpea bowl with slaw, and a black bean chili baked under a cornbread crust.

Monday: 🌮 Sweet Potato Black Bean Tacos - Sweet potato and red bell pepper roasted with cumin and paprika until caramelized, then piled into warm tortillas with black beans, corn, avocado, and cilantro.

Wednesday: 🥗 Sweet Potato Chickpea Bowl - Roasted sweet potato topped with crispy BBQ chickpeas and a cool yogurt-dill slaw. You can serve it warm or cold.

Friday: 🥧 Sweet Potato Black Bean Chili - Think vegetarian chili pot pie. A spiced black bean and sweet potato stew, ladled into individual ramekins and baked under a golden cornbread crust.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

This week is all about noodles and dumplings. We’re skipping the delivery fees and the sad flavor packets to make takeout staples from scratch. We have a quick tofu Pad Thai with a peanut-lime sauce, meal-prepped tahini ramen jars you finish with boiling water, and sheet pan pierogies roasted with cabbage and plant-based sausage.

Monday: 🥢 Tofu Pad Thai - Crispy tofu and rice noodles in a peanut and lime sauce, topped with roasted peanuts and fresh cilantro. The sriracha is optional but strongly recommended.

Wednesday: 🍜 Tahini Ramen Jars - Tahini, ginger, garlic, and chili sauce in a jar with tofu and ramen noodles. Just pour boiling water over it, wait five minutes, and eat straight from the jar.

Friday: 🥟 Sheet Pan Pierogies - Pierogies roasted with caramelized cabbage, red onion, and plant-based sausage, then drizzled with cashew cheese sauce and fresh chives.

Vegetables

• 1 medium onion

• 1 red onion

• 1 bunch green onions

• 4 cloves garlic

• 1 red bell pepper

• 3 medium carrots

• ½ green cabbage

• ½ inch ginger

• 2 limes

• 1 lemon

• 1 bunch fresh cilantro

• 1 small bunch fresh chives

Pantry & Spices

• 8.8 oz rice noodles

• ½ pack ramen noodles (or extra rice noodles)

• 5 tbsp soy sauce or tamari

• 2 tbsp maple syrup

• 1 tbsp rice vinegar

• 2 tbsp smooth peanut butter

• 1 tbsp tahini

• 1 tbsp sriracha (optional)

• 1 tsp sweet chili sauce

• 1 tsp toasted sesame oil

• 2 tbsp cornstarch

• ½ cup roasted peanuts

• 1 tsp sesame seeds

• 1 cup cashews

• 1 tsp dijon mustard

• 1 ½ tbsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ¼ tsp turmeric

• ¼ cup nutritional yeast

• ¼ tsp vegetable bouillon

Refrigerated & Frozen

• 1 block (14 oz) extra-firm tofu

• 1 package plant-based sausage slices

• 1 package frozen vegan pierogies

• You can cook a little extra tofu while making your Pad Thai and save the crispy cubes to drop into your tahini ramen jars later in the week.

• Soak your cashews overnight for the pierogi cheese sauce so they blend into a perfectly smooth cream without leaving behind any gritty texture.

• Allow your assembled ramen jars to sit out and reach room temperature before pouring in the boiling water to prevent the cold glass from cracking.

  ---

Tofu Pad Thai

Servings: 4

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

For the sauce:

• 4 tbsp soy sauce or tamari

• 2 tbsp maple syrup

• 2 tbsp fresh lime juice

• 1 tbsp rice vinegar

• 2 tbsp smooth peanut butter

• 1 tbsp sriracha (optional)

• 1 tsp toasted sesame oil

For the Pad Thai:

• 8.8 oz rice noodles

• 14 oz extra-firm tofu, pressed and cubed

• 2 tbsp cornstarch

• 2 tbsp neutral oil

• 3 garlic cloves, minced

• 1 medium onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 2 medium carrots, thinly sliced

• ½ cup roasted peanuts, roughly chopped

• Fresh cilantro, for serving (optional)

• Lime wedges, for serving

Instructions

• Cook the rice noodles according to the package directions, drain, and set aside.

• Whisk the soy sauce, maple syrup, lime juice, rice vinegar, peanut butter, sriracha, and sesame oil together in a bowl until smooth.

• Toss the cubed tofu in a bowl with the cornstarch until fully coated.

• Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat, cook the tofu until golden and crispy on all sides, and transfer it to a plate.

• Add the remaining oil to the pan, cook the onions for 2 to 3 minutes, then stir in the garlic, bell pepper, and carrots. Cook for 4 to 5 minutes until just tender.

• Return the tofu to the pan, add the cooked noodles and the sauce, and toss everything together until well coated and heated through.

• Serve hot, topped with chopped peanuts, fresh cilantro, and lime wedges.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

This week we’re skipping the big grocery run and actually using up the cans sitting in the back of the pantry. We’ve got a thick white bean and kale soup brightened with fresh lemon, chickpeas cooked down in a sun-dried tomato sauce, and a roasted sweet potato couscous salad with a tahini pesto dressing.

Monday: 🍲 White Bean Kale Soup - A really simple soup where you mash some of the beans to naturally thicken the broth. The squeeze of lemon at the end keeps it fresh and bright.

Wednesday: 🍛 Marry Me Chickpeas - Chickpeas simmered in a creamy coconut and sun-dried tomato sauce. It takes barely any time to make and goes great with toasted bread or rice.

Friday: 🥗 Cauliflower Sweet Potato Couscous Salad - Roasted sweet potatoes and cauliflower tossed with couscous and chickpeas. The homemade tahini pesto dressing is the best part!

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

Holiday weekends are for hanging out, so this week is all about food that’s easy to share and simple to scale. We’re making a one-dish dumpling bake, crispy baked taquitos with a spiced black bean and tofu filling, and charred street corn quinoa salad.

If you are planning a feast for Labor Day Weekend, check out the Special Edition: Long Weekend Meal Plan

Monday: 🥟 Dumpling Bake - Frozen dumplings and thick-cut ramen noodles baked in a creamy coconut curry broth until the noodles are tender and the dumplings are steamed through. You don’t even have to stir it!

Wednesday: 🌮 Vegan Taquitos - Perfect for feeding a crowd, the corn tortillas are rolled around a spiced filling of black beans, grated tofu, and sweet corn, then baked until crispy and golden.

Friday: 🌽 Mexican Street Corn Quinoa Salad - Charred corn, red onion, jalapeño, and crumbled vegan feta tossed with quinoa and coated in a creamy lime dressing. It gets better the longer it sits.

Vegetables

• 2 baby bok choy

• ½ broccoli crown

• 3 limes

• 1 bunch scallions

• 2 red onions

• 3 cloves garlic

• 1 roma tomato

• 2 jalapeños

• ¼ cup fresh cilantro

Pantry & Spices

• 14 frozen or fresh vegan dumplings

• 2 ramen noodle nests (thick cut)

• 1 (14 oz) can coconut milk

• 1 cup vegetable broth

• 2 tbsp hoisin

• 2 tbsp red curry paste

• 2 tbsp soy sauce

• 1 (15 oz) can black beans

• ½ cup salsa

• 12 small corn tortillas

• 1 cup quinoa

• ½ tsp apple cider vinegar

• Black sesame seeds (to serve)

• 2 ½ tbsp chili powder

• 1 ½ tbsp cumin

• 1 ½ tbsp paprika

• ½ tsp garlic powder

Refrigerated

• 1 block extra firm tofu

• 1 cup unsweetened vegan yogurt (plus extra for serving)

• 3 cups frozen corn

• 1 cup vegan feta

• ¼ cup vegan mayonnaise

• Green goddess dressing (optional)

• Pico de gallo (optional)

• Mix up a quick homemade pico de gallo for your taquitos using the diced tomatoes, onions, jalapeños, cilantro, and lime juice you are already preparing for the quinoa salad.

• Swap the vegan mayonnaise in the street corn salad for a blended avocado and lime juice dressing if you prefer a whole-food creamy alternative.

• Toss any leftover bell peppers, mushrooms, or carrots from your fridge directly into the dumpling bake before cooking to clear out your produce drawer.

  ---

Dumpling Bake

Servings: 4

Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

• 14 dumplings, frozen or fresh

• 2 ramen noodle nests (discard seasoning packets)

• 2 baby bok choy, chopped

• ½ broccoli crown, chopped

For the Sauce:

• 14 oz coconut milk, one can

• 1 cup vegetable broth

• 2 tbsp hoisin

• 2 tbsp red curry paste

• 2 tbsp soy sauce

• 1 lime, juiced

To Serve:

• Black sesame seeds

• Scallions, chopped

Instructions

• Preheat your oven to 400°F.

• Whisk the coconut milk, vegetable broth, hoisin, red curry paste, soy sauce, and lime juice in a bowl until the curry paste is completely dissolved.

• Arrange the ramen nests, dumplings, bok choy, and broccoli evenly in a casserole dish so nothing is stacked too tightly.

• Pour the sauce over everything, gently pressing the noodles down so they are mostly submerged.

• Cover tightly with foil and bake for 30 minutes.

• Uncover the dish, stir gently to separate the noodles, and bake uncovered for 5 more minutes until the dumplings are lightly browned. Let it sit for a few minutes to thicken before serving.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

This week is less about following templates and more about having a good time at the dinner table. We’re turning a party appetizer into a full meal with potato nachos, mixing strawberries and dates into a savory tofu bowl, and building a pasta sauce right in the skillet for the easiest dinner.

Monday: 🥔 Smashed Potato Nachos - Mini potatoes smashed and roasted until golden, then loaded up with smoky black bean mash, melted vegan cheese, and fresh toppings like guacamole and cilantro.

Wednesday: 🍓 Ariana Grande’s Salad - This is the salad Ariana swears by. We've got a refreshing bowl of strawberries, chewy dates, and baked tofu cubes, all tossed in a zesty lemon dressing.

Friday: 🍝 Creamy Tortellini Pasta - Vegan tortellini cooked in a skillet sauce of Roma tomatoes simmered down into coconut milk until thick and creamy. It’s ready in less than half an hour using one single pot.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

We are taking classic formats and completely flipping them on their heads this week. Instead of sticking to standard sandwich builds or heavy casseroles, we’re turning pasta into crunchy croutons, making bacon out of tofu for a smoky summer TLT sandwich, and transforming a lasagna into a red lentil soup.

Monday: 🥗 Crispy Pasta Salad - Air-fried pasta tossed over romaine, cherry tomatoes, and cucumber with a tangy vegan yogurt dressing. The pasta acts like croutons but even better.

Wednesday: 🥪 Summer TLT Sandwich - Thick slices of tofu are marinated and baked until caramelized, then stacked onto toasted bread alongside mashed avocado, lettuce, and fresh tomatoes.

Friday: 🥣 Red Lentil Lasagna Soup - All the flavor of the classic dish simmered into a single pot. A heavily seasoned tomato broth with red lentils, cremini mushrooms, and broken lasagna noodles cooked right in.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

This week the blender and food processor do most of the work, turning soaked cashews, roasted beets, and plant-based yogurt into the sauces and dressings behind a tangy chopped kale salad, a pink beet pasta, and a vegan Caesar that holds its own against the original.

Monday: 🥗 Chopped Kale Salad - We're running the kale through the food processor to get it perfectly tender, then piling on avocado, white beans, golden breadcrumbs, and a plant-based yogurt dressing.

Wednesday: 🍝 Beet Pasta Sauce - Cooked beets blended with soaked cashews, garlic, and lemon make a vibrant pink sauce, finished with crumbled vegan feta and crushed pistachios. It looks as good as it tastes.

Friday: 🥬 Vegan Caesar Salad with Crispy Tofu - All the refreshing crunch of a classic Caesar, with big golden blocks of pan-fried tofu where the croutons would normally go.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

You don’t need to prep for hours to eat well, and this week’s plan is proof of it. We’re taking advantage of a few ready-to-use ingredients to make flaky mini chickpea pot pies, roasted mediterranean gnocchi tossed with artichokes and sun-dried tomatoes, and street corn bowls with avocado and crispy tofu.

Monday: 🌽 Street Corn Bowls - All the best parts of Mexican street corn in one bowl. You get a creamy salad made with sweet corn, jalapeño, and avocado, layered over fresh cilantro rice and heavily spiced tofu.

Wednesday: 🥧 Mini Chickpea Pot Pies - Flaky biscuit crusts filled with a chickpea and vegetable stew that gets its incredibly creamy texture from a splash of coconut milk. Total comfort food!

Friday: 🍅 Mediterranean Gnocchi - A massive sheet pan of golden gnocchi roasted alongside caramelized red onions, chickpeas, and sun-dried tomatoes. It all gets finished with melted vegan feta, artichokes, and fresh basil.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

Creamy and filling doesn’t have to mean a lot of hands-on cooking. This week we’re letting the blender and the oven do most of the work with Asian-inspired tofu lettuce wraps loaded with kimchi, a creamy blender avocado pasta that comes together in 20 minutes, and sheet pan cauliflower burritos with vegan queso.

Monday: 🥬 Vegan Lettuce Wraps - Think of these as a stir-fry you eat with your hands. We've got crispy tofu, kimchi, and crushed peanuts piled into iceberg cups with a tahini chili drizzle.

Wednesday: 🥑 Avocado Pasta - The avocado gives the pasta a rich, buttery base, but the basil and lemon keep it tasting fresh and summery.

Friday: 🌯 Cauliflower Burritos - We'll toss cauliflower and bell peppers in fajita seasoning, let them roast until the edges char, and roll them up in tortillas with melted vegan queso.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

Doing the dishes is easily the worst part of cooking, so this week is all about keeping the sink happy. We’re making an Italian sausage skillet with crispy potatoes and kale, an eggplant pasta that builds its own creamy sauce right in the pan, and a one-pot rice dish that steams the vegetables and grains together while you wait.

Monday: 👩‍🍳 Vegan Italian Sausage Skillet - Crumbled tofu gets seasoned with fennel and smoked paprika to mimic Italian sausage, then crisped up in the skillet with potatoes and kale.

Wednesday: 🍆 Creamy Eggplant Pasta - Eggplant and tomatoes steam in the skillet until they're soft enough to mash into a thick sauce with vegan cream cheese and paprika.

Friday: 🍚 One Pot Veggie Rice - Rice, smoked tofu, and frozen veggies all go into one pot with a hoisin sauce and cook undisturbed until the rice is done and the toppings are perfectly steamed.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

This week's menu is basically your favorite takeout orders, made at home… and somehow even easier. We've got portobello fajitas, a chilled Thai peanut pasta salad that gets better as it sits in the fridge, and a huge sheet-pan buffalo cauliflower quesadilla.

Monday: 🍄 Roasted Portobello Vegan Fajitas - Fajita nights usually mean a splattered stovetop, but roasting the mushrooms and peppers on a baking sheet keeps things mostly hands-off.

Wednesday: 🥗 Peanut Pasta Salad - A make-ahead bowl of rotini, red cabbage, carrots, and edamame, tossed in a spicy peanut dressing with chili crunch oil.

Friday: 🌮 Buffalo Cauliflower Quesadillas - A shareable sheet-pan quesadilla, with cauliflower and chickpeas roasted in buffalo sauce and layered between tortillas with vegan cheese. It comes out of the oven incredibly crispy.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

Summer is here, which means we are doing the absolute bare minimum for dinner. This week’s menu skips the stovetop entirely to keep prep as quick as possible. We’re making a lovely peach and crispy tofu salad, a totally hands-off sheet pan meal, and a dump-and-bake broccoli cheddar orzo.

Monday: 🥗 Smoky Tofu, Peach & Avocado Salad - A super refreshing bowl packed with sweet peaches, fresh greens, and crispy tofu. You just drizzle it all with a creamy jalapeño lime dressing that has the perfect amount of kick.

Wednesday: 🥔 Vegan Sheet Pan Dinner - This is the ultimate lazy cooking hack. You toss potatoes, broccoli, and chickpeas onto a single tray to roast, and serve it all over a ridiculously good whipped cashew and tofu dip.

Friday: 🥦 Vegan Broccoli Cheddar Orzo - Every week needs a comforting, toss-it-in-the-oven casserole, and this should definitely be your go-to. It gives you all the nostalgic flavors of a classic broccoli cheddar soup, but bakes into a creamy pasta dish with almost zero active prep.

Vegetables

• 5 cups baby spinach

• 2 ripe peaches

• 1 avocado

• 1 medium cucumber

• 1 small red onion

• 2-3 large heads broccoli

• 4 medium Yukon gold potatoes

• 2-3 medium carrots

• 1 small jalapeño

• 1 clove garlic

• 1 lemon

• 1 bunch fresh mint

Pantry & Spices

• 1 (18 oz) large can chickpeas

• 1.5 cups orzo pasta (dry)

• 2 cups vegetable broth

• 1/3 cup roasted pepitas

• 3/4 cup raw cashews

• 1 tbsp tamari

• 1 tbsp maple syrup

• 1/4 cup lime juice

• 1/3 cup nutritional yeast

• 1.5 cups coconut milk (canned)

• 1/2 cup corn

• 2 tsp garlic powder

• 1.5 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp regular paprika

• 1 tsp dried oregano

• 1/4 tsp turmeric

• 1 small bottle chili oil (optional)

Refrigerated

• 2 (14 oz) blocks extra-firm tofu

• 1 cup shelled edamame (frozen)

• 1/2 cup vegan cheddar cheese shreds

  ---

• Press and cube all of your tofu for the week on prep day. Having it ready removes the biggest hurdle to getting dinner started.

• Grating your carrots and chopping your broccoli florets in advance makes the one-pan orzo bake a truly zero prep operation when it’s time to cook.

• Blend the jalapeño lime dressing and the whipped tofu sauce ahead of time. Storing them in jars in the fridge not only saves you from washing the blender twice during the workweek, but it also gives the garlic and spices time to deepen.

  ---

Smoky Tofu, Peach & Avocado Salad

Servings: 4

Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

• 14 oz extra-firm tofu, pressed and cubed

• 2 tbsp olive oil (for the tofu)

• 1 tbsp tamari

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp black pepper

• 5 cups baby spinach

• 2 ripe peaches, sliced

• 1 avocado, diced

• 1 medium cucumber, diced

• 1/2 cup corn

• 1 cup shelled edamame, cooked and cooled

• 1 small red onion, thinly sliced

• 1/3 cup roasted pepitas

• 2 tbsp chopped fresh mint

Dressing:

• 1/4 cup pepitas

• 1/4 cup lime juice

• 2 tbsp olive oil

• 1 tbsp maple syrup

• 1 small jalapeño, seeded

• 1 garlic clove

• 1/4 tsp salt

• 3-5 tbsp water

Instructions

• Heat your oven to 425°F and line a baking sheet with parchment paper.

• In a large mixing bowl, toss the cubed tofu with 2 tablespoons of olive oil, tamari, smoked paprika, garlic powder, onion powder, and black pepper.

• Spread the seasoned tofu on the baking sheet and roast for 25 minutes, flipping the cubes halfway through, until they are golden and crispy.

• While the tofu cooks, throw all the dressing ingredients (pepitas, lime juice, olive oil, maple syrup, jalapeño, garlic clove, salt, and water) into a blender and run it until completely smooth.

• In a massive serving bowl, toss together the spinach, sliced peaches, avocado, cucumber, corn, cooked edamame, red onion, roasted pepitas, and fresh mint.

• Pile the warm, crispy tofu on top, drizzle heavily with the jalapeño dressing, and gently toss before serving.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

This week’s menu is all about meals with some crunch to them. As the weather warms up, it’s nice to swap out heavy comfort food for dinners packed with fresh, snappy produce. We’re making a roasted veggie pasta with asparagus and broccoli, a pearl couscous bowl loaded with raw radishes and cucumbers, and a crispy shredded tofu salad.

Monday: 🍝 Roasted Veggie Pasta - Instead of boiling the asparagus and broccoli in the sauce, roasting them separately keeps them nice and crisp before they get folded in.

Wednesday: 🥗 Herby Ranch Couscous Salad - Pearl couscous and white navy beans tossed with cucumber, radish, and a handful of fresh herbs, all coated in a cashew ranch dressing.

Friday: 🥪 Shredded Tofu Salad - Grated tofu gets baked until crispy, then mixed with celery, apple, and walnuts in a creamy dressing. This sits somewhere between a vegan chicken salad and a Waldorf salad.

Read more

If you’re heading to a cookout or just hanging out in the backyard, these are the recipes you’re going to want on your plate. We’ve got black bean burgers that won’t fall apart on you, tofu skewers, a giant spicy pasta salad, bang bang cauliflower, and even a batch of homemade vegan ice cream bars to keep in the freezer.

🍔 Vegan Black Bean and Mushroom Burgers - Real, whole-food veggie burgers made from black beans and mushrooms, stacked high with all the classic burger fixings.

🍢 Tofu Skewers - We’re taking ribbons of extra-firm tofu and marinating them in warm spices and maple syrup. Char them up and serve them over warm flatbread with a quick tahini sauce.

🥗 Spicy Pasta Salad - Every cookout needs a good side dish. We’ve got giant pasta shells, chickpeas, and greens in a creamy, chili-spiked dressing.

🥦 Bang Bang Cauliflower - Crispy cauliflower florets are baked until golden and tossed in a delicious mayo-based sauce. The perfect appetizer to snack on.

🍦 Healthy Homemade Ice Cream Bars - To cool off, a blended banana and peanut butter filling frozen on popsicle sticks and dunked in a hard chocolate shell, just like a classic Magnum bar.

Vegetables

• 1 small yellow onion

• 1.5 red onions

• 1 head garlic

• 6 oz mushrooms

• 1 head cauliflower

• 1 medium tomato

• 1.5 cups cherry tomatoes

• Lettuce leaves

• 2 lemons

• 2 ripe bananas

• 1 bunch fresh parsley

• 1 bunch green onions

• 1 handful kale (optional)

Pantry & Spices

• 1 can (15 oz) black beans

• 1 can (15 oz) chickpeas

• 450g large shell pasta (dry)

• 4 burger buns

• 4 naan or flatbreads

• 1.5 cups panko breadcrumbs

• 1 cup all-purpose flour

• 1/4 cup chopped sun-dried tomatoes

• 1/2 cup pickled peperoncini peppers (plus 2.5 tbsp of the juice)

• 1 tbsp ground flaxseed

• 1/3 cup tahini

• 2 tbsp peanut butter

• 2 tbsp crushed peanuts

• 1.5 tbsp BBQ sauce

• 2 tbsp soy sauce or tamari

• 3 tbsp sweet chili sauce

• 2 tbsp sriracha

• 1-2 tbsp chili oil

• 3 tbsp maple syrup

• 1/2 cup white vinegar

• 2 tbsp apple cider vinegar

• 1/4 cup coconut milk

• 1 tbsp coconut oil

• 6 oz semi-sweet chocolate chips

• 1 tbsp sugar

• 1 tsp vanilla extract

• Sesame seeds

• 4 tsp garlic powder

• 1.5 tsp onion powder

• 2 tsp smoked paprika

• 2 tsp paprika

• 1/2 tsp cumin

• 1/4 tsp turmeric

• 1 tbsp dried parsley flakes

• 1 tsp nutritional yeast (optional)

Refrigerated

• 400g extra-firm tofu

• 1.5 cups plain unsweetened vegan yogurt

• 1/2 cup vegan mayo

• 1 cup unsweetened non-dairy milk

• 1/4 cup vegan feta

• Vegan nacho cheese - recipe on the blog!

  ---

• Prep the ice cream bars the night before so they have a full 24 hours to freeze completely solid before you try to dunk them in the warm chocolate.

• Pickle your red onions a few days before the event. They get significantly softer, sweeter, and much punchier the longer they sit in the fridge.

• Whisk together your bang bang sauce, tahini sauce, and spicy pasta salad dressing in advance. Storing them in jars in the fridge will save you tons of assembly time on the day.

  ---

Vegan Black Bean and Mushroom Burgers

Servings: 4

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

• 1 (15 oz) can black beans, drained and rinsed

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 6 oz mushrooms, chopped

• 1/4 cup chopped sun-dried tomatoes

• 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)

• 1.5 tbsp BBQ sauce

• 1/2 cup panko breadcrumbs

• 1 tsp smoked paprika

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• Salt and black pepper, to taste

Serving

• 4 burger buns

• Lettuce

• 1 sliced tomato

• 1/2 sliced onion

• Vegan nacho cheese - recipe on the blog!

Instructions

• Mix the ground flaxseed and water in a small dish and let it sit for 5 to 10 minutes to thicken.

• Heat the olive oil in a skillet over medium heat. Sauté the diced onion for 4 to 5 minutes until soft.

• Stir in the garlic, mushrooms, sun-dried tomatoes, smoked paprika, onion powder, garlic powder, salt, and black pepper. Cook for about 8 to 10 minutes until the mushrooms release their water and the pan is mostly dry.

• Transfer the mushroom mixture to a food processor. Add the rinsed black beans, the thickened flax egg, BBQ sauce, and panko. Pulse just until combined. Keep it slightly chunky so the burgers have texture.

• Shape the mixture into 4 equal patties.

• Lightly grease a skillet and cook the patties over medium heat for 4 to 5 minutes on each side until nicely browned. Stack them on buns with lettuce, tomato, onion, and nacho cheese.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

The menu this week travels from Italy to Ukraine to Greece, with three recipes that keep your evenings low-stress so you have more time to enjoy the warm weather. We have a dump-and-bake pasta casserole, savory stuffed cabbage rolls, and a high-protein tzatziki chickpea salad.

Monday: 🍝 Vegan Pasta and Meatball Bake - Rotini, vegan meatballs, and vegetables all cook together in a single baking dish with marinara and vegetable broth. As easy as it gets!

Wednesday: 🥬 Vegan Cabbage Rolls - Softened cabbage leaves stuffed with an herbaceous plant-based ground beef mixture, baked slowly in a tomato broth.

Friday: 🥒 Tzatziki Chickpea Salad - Ready in about 15 minutes, this protein-packed salad blends chickpeas and diced cucumber with a homemade tzatziki dressing and chopped pistachios.

Vegetables

• 1 large green cabbage

• 1 head broccoli

• 1 large handful spinach

• 1 yellow onion

• 1 head garlic

• 2 cucumbers

• 1 lemon

• 1 large bunch fresh parsley

• 1 bunch fresh dill

Pantry & Spices

• 12 oz rotini pasta

• 24 oz pasta sauce

• 4½ cups vegetable broth

• 2 cans (15 oz each) chickpeas

• ½ cup nutritional yeast

• 3 tbsp tomato paste

• ¼ cup pistachios

• 1 tbsp dried oregano

• 1 tbsp dried thyme

• 1 tsp dried basil

• Warm naan or pita (for serving)

Refrigerated

• 500g frozen vegan meatballs

• 600g vegan ground beef

• 1 cup plain unsweetened vegan yogurt

• ½ cup vegan cheese

  ---

• Carefully core and boil your cabbage on prep day, peeling the softened leaves and storing them flat in a container.

• Whisk your yogurt tzatziki dressing a day or two in advance to speed things up. Giving it time to sit in the fridge also allows the garlic and lemon flavors to deepen.

• Do not pour the liquid you wring out of your grated cucumber down the drain! You can save it in a jar in the fridge to mix with mint and lime for a zero-waste mocktail.

  ---

Vegan Pasta and Meatball Bake

Servings: 6

Prep Time: 5 minutes
Cook Time: 50 minutes

Ingredients

• 12 oz rotini pasta

• 500g vegan meatballs (frozen)

• 24 oz pasta sauce

• 3 cups vegetable broth

• ¼ cup nutritional yeast

• 1 head broccoli, chopped

• 1 large handful spinach

• ½ cup vegan cheese

• 1 handful fresh parsley

Instructions

• Heat your oven to 375°F and grab a 9x13 casserole dish.

• Pour the dry rotini, frozen meatballs, pasta sauce, nutritional yeast, and vegetable broth directly into the dish. Stir everything together until evenly distributed.

• Fold in the chopped broccoli and spinach.

• Cover the dish tightly with foil or a fitted lid and bake for 40 minutes.

• Remove the foil and sprinkle the vegan cheese over the top. Return the uncovered dish to the oven for 10 more minutes until the cheese is melted and the edges are bubbling.

• Garnish with a handful of fresh parsley and serve immediately.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

It’s officially too nice outside to spend an hour making dinner. The menu this week focuses on fresh produce and meals that take barely any time to make. We are having a spiced quinoa bowl with roasted summer squash, a massive chopped salad paired with crispy shaken potatoes, and a vegetable stir fry using sweet potato glass noodles.

Monday: 🥗 Sweet & Spicy Mediterranean Bowl - Quinoa topped with roasted eggplant and zucchini, blistered chickpeas glazed in maple and harissa, and finished with a tangy garlic yogurt sauce.

Wednesday: 🥔 Best Ever Vegan Salad with Shaken Potatoes - Yukon gold potatoes boiled, shaken, and roasted until incredibly crisp, served alongside a massive bowl of greens packed with tempeh bacon, peanuts, and pickled peppers.

Friday: 🍜 Glass Noodle Stir Fry - Sweet potato vermicelli cooked directly in a wok with broccoli, carrots, and edamame, tossed in a soy and hoisin sauce.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

This week brings all the flavors of your favorite takeout dishes straight to your kitchen, without the delivery fee. We are making pan-seared eggplant in a miso reduction, baked sushi cups layered with teriyaki sweet potato, and pan-fried rice paper dumplings packed with leftover vegetables.

Monday: 🍆 Sticky Miso Eggplant Rice Bowl - Thick strips of eggplant are seared until golden, then coated in a sticky miso glaze and served over fluffy basmati rice with edamame.

Wednesday: 🍣 Sushi Cups - There’s nothing like getting all the fun and flavor of homemade sushi without any of the tedious rolling. These crispy little bites are perfect for when you want a playful hands-on dinner.

Friday: 🥟 Rice Paper Dumplings - Leftover produce is blitzed in a food processor, mixed with crumbled tofu, folded into rice paper sheets, and pan-fried until golden and crunchy.

Vegetables

• 2 large eggplants

• 2 sweet potatoes

• 1 head broccoli

• 1 carrot

• 1 small yellow onion

• ¼ green cabbage

• 1 head garlic

• 1 thumb ginger

• 2 bunches green onions

• 4 cups mixed leafy greens

Pantry & Spices

• 2 cups uncooked basmati rice

• 2 cups dry sushi rice

• 3 sheets nori

• 20 rice paper sheets

• ¼ cup teriyaki sauce

• 4 tbsp white or yellow miso paste

• 2 tbsp maple syrup

• 2 tbsp rice vinegar

• 5½ tbsp soy sauce

• 2 tsp sesame oil

• 2 tsp cornstarch

• 3 tbsp sesame seeds

• 2 tbsp vegetable broth (optional)

• 1 tsp chili flakes (optional)

Refrigerated

• 1 block extra-firm tofu

• 2 cups shelled edamame

• 2 tbsp vegan spicy mayo

  ---

• Cook both your basmati and sushi rice at the start of the week. Rice firms up slightly as it chills in the fridge, which actually improves its texture for both the bowls and the muffin tins.

• Whisk your sticky miso glaze in advance and store it in a jar to make the rice bowl even easier.

• Instead of throwing away leftover odds and ends during the week, toss them directly into your food processor so they are ready to blitz for your dumpling filling.

  ---

Sticky Miso Eggplant Rice Bowl

Servings: 4

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

• 2 cups uncooked basmati rice

• 2 large eggplants, sliced into thick strips

• 2 cups shelled edamame (cooked)

• 4 cups mixed leafy greens (red leaf lettuce or similar)

• 3 tbsp olive oil (divided)

• 3 tbsp chopped green onions

• 2 tbsp sesame seeds

• 1 tsp chili flakes (optional)

Miso Glaze:

• 4 tbsp white or yellow miso paste

• 3 tbsp soy sauce

• 2 tbsp maple syrup

• 2 tbsp rice vinegar

• 2 tsp sesame oil

• ¼ cup water

• 2 tsp cornstarch

Instructions

• Wash the basmati rice thoroughly and cook it based on the package directions. Once finished, fluff it with a fork and cover it for a few minutes to keep the grains distinct.

• Whisk the miso paste, soy sauce, maple syrup, rice vinegar, sesame oil, water, and cornstarch in a small bowl until completely smooth.

• Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the eggplant strips in a single layer, cooking them in batches if necessary. Sear without moving them until the bottoms are deeply browned, then flip and continue cooking until tender and caramelized, adding the rest of the oil as you go.

• Turn the heat down to medium and pour in your prepared miso glaze. Gently toss the eggplant in the sauce, letting it simmer for 2 to 3 minutes until the glaze becomes thick, shiny, and clings to the vegetables.

• Build your bowls with a base of warm basmati rice, topped with the glazed eggplant, edamame, and a handful of mixed greens.

• Finish with green onions, sesame seeds, and chili flakes if using. Serve immediately while everything is warm.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

This week is all about letting the oven and blender do the heavy lifting, using basic pantry staples to get dinner on the table without the stress. We’re making a blended cashew and leek pasta, roasting pierogies and cabbage on a single tray, and baking tofu until crispy before tossing it in a sticky garlic reduction.

Monday: 🍝 Spring Pasta with Creamy Pea & Leek Sauce - Fettuccine tossed with simmered leeks and peas, coated in a blended cashew and Dijon sauce.

Wednesday: 🥟 Sheet Pan Pierogies - Pierogies, plant-based sausage, and cabbage roast together on a sheet pan, finished with a drizzled cashew sauce and fresh chives.

Friday: 🥡 “Honey” Garlic Tofu - Cornstarch-coated tofu bakes on a sheet pan until crisp, then gets tossed in a stovetop soy sauce and maple syrup reduction served over jasmine rice.

Read more

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

For the unofficial start of summer, we are bringing familiar barbecue and takeout favorites to the patio without keeping you trapped in the kitchen. We are making a from-scratch vegetable pizza, baked seitan ribs with roasted corn on the cob, and a dump-and-go dumpling casserole.

Monday: 🍕 Veggie Pizza with Homemade Tomato Sauce: Two thin crusts layered with a slow-simmered, from-scratch tomato sauce and topped with roasted mushrooms, bell peppers, and red onions.

Wednesday: 🍖 Vegan Sticky Ribs with Roasted Corn Ribs: A blended chickpea and vital wheat gluten seitan dough, steamed until firm, sliced into ribs, and baked in a barbecue glaze. Served with corn in a spiced coconut yogurt marinade and roasted until tender.

Friday: 🥟 Baked Coconut Curry Dumplings: A hands-off casserole where frozen dumplings and ramen noodles bake directly in a coconut milk and red curry broth alongside fresh bok choy and broccoli.

Vegetables

• 9 tomatoes

• 1 small yellow onion

• 1 small red onion

• 1 head garlic

• 1 medium red bell pepper

• 2 cups sliced mushrooms

• 3 ears corn

• 2 baby bok choy

• ½ broccoli crown

• 2 limes

• 1 bunch fresh basil

• 1 bunch fresh cilantro

• 1 bunch scallions

Pantry & Spices

• 2 pre-made thin pizza crusts (10-12 inch)

• 2 ramen noodle nests (thick cut)

• 1 small can (8 oz / 250ml) chickpeas

• 2 cups vegetable broth

• 1 can (14 oz) coconut milk

• 1½ cups vital wheat gluten

• ¼ cup soy sauce

• 1 cup preferred BBQ sauce

• 2 tbsp hoisin

• 2 tbsp red curry paste

• 2 tbsp tomato paste

• 1 tsp maple syrup

• 2 tbsp nutritional yeast

• 1 tbsp dried oregano

• ½ tsp dried basil

• 1½ tsp garlic powder

• 1 tsp dried thyme

• 1 tsp paprika

• ¼ tsp chili powder

• Pinch of chili flakes

• Black sesame seeds (optional)

Refrigerated

• 14 veggie dumplings

• 4 tbsp unsweetened coconut yogurt

• ½ cup vegan feta (optional)

• Vegan chipotle mayo, for dipping (optional)

  ---

• Prepare the vital wheat gluten dough for the ribs and steam it a day or two in advance. Letting it rest in the fridge overnight drastically improves the texture.

• Make the homemade pizza sauce ahead of time and store it in a jar in the fridge so you only have to slice the fresh vegetables when you are ready to assemble the crusts.

• Chop the broccoli, bok choy, and scallions on prep day to make the dumpling casserole a true dump-and-bake meal that requires zero knife work.

  ---

Veggie Pizza with Homemade Tomato Sauce

Servings: 4

Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

• 2 tbsp olive oil

• 1 small onion, diced

• 4 cloves garlic, minced

• 5-6 ripe tomatoes, peeled and finely chopped

• 2 tbsp tomato paste

• 1 tsp maple syrup

• 1 tsp dried oregano

• ½ tsp dried basil

• Pinch of chili flakes

• Salt and black pepper, to taste

• 2-3 fresh basil leaves, torn

Pizza:

• 2 pre-made thin pizza crusts (10-12 inch)

• 3 medium tomatoes, thinly sliced

• 1 medium red bell pepper, thinly sliced

• 1 small red onion, thinly sliced

• 2 cups mushrooms, sliced

• 1 tbsp olive oil

• Salt and black pepper

• Fresh basil leaves, for serving

• Dried oregano, for finishing

Instructions

• Preheat the oven to 475°F. Line your baking trays with parchment paper.

• Heat 2 tablespoons of olive oil in a saucepan over medium-low heat. Add the diced onion with a pinch of salt and cook slowly for 5-6 minutes until soft and lightly golden.

• Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes until slightly darkened.

• Add the chopped tomatoes, maple syrup, oregano, basil, chili flakes, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally, until thick and jammy. Stir in the torn fresh basil and let cool slightly.

• In a bowl, toss the mushrooms, red pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper.

• Place the pizza crusts on the trays. Spread an even layer of the homemade tomato sauce over each crust.

• Top with the sliced tomatoes, mushrooms, red pepper, and red onion.

• Bake for 12-15 minutes until the crust is crisp and the vegetables are roasted around the edges. Finish with fresh basil leaves and a sprinkle of dried oregano.

Read more