Veggie Recipes Blog

Quick, fresh, veggie favorites made simple

A folded vegan chickpea omelette on a pale ceramic plate, the golden turmeric-yellow pancake opened along one edge to show diced red bell pepper, tomato and wilted spinach, finished with a dusting of pink-gray kala namak and fresh cilantro.

Breakfast

Vegan BBQ jackfruit sandwich with coleslaw and pickles on a bun.

Lunch

Creamy vegan coconut chickpea curry garnished with cilantro, served in a bowl.

Dinner

Vegan tiramisu in a square glass dish, coffee-soaked ladyfingers layered with pale cashew and coconut cream, dusted with cocoa and scattered with dark chocolate curls.

Dessert

View All Recipes

Latest Posts

Vegetarian tteokbokki in a shallow dark bowl, cylindrical Korean rice cakes coated in a thick glossy deep red gochujang sauce with fried tofu puff strips, sliced shiitake, onion, scallion and toasted sesame seeds.

Vegetarian Tteokbokki

The anchovy broth under Korea’s most famous street food is already half kelp, which means the vegetarian version starts from a much stronger position than most people assume.

Continue Reading
A tall glass of Mexican horchata over ice on a dark wooden table, the pale ivory rice drink dusted with ground cinnamon, with a pitcher of it and loose canela sticks behind.

Mexican Horchata

The creaminess everyone reaches for milk to get is already sitting inside the rice; you just have to soak it long enough to pull it out.

Continue Reading
Vegan scalloped potatoes in a cream stoneware baking dish, wafer-thin rounds of potato in overlapping rows under a thick ivory sauce flecked with thyme, browned in patches on top and scattered with chives, with one corner portion lifted out to show a dozen thin layers inside.

Vegan Scalloped Potatoes

Scalloped potatoes were never a cheese dish, and the lemon juice most vegan versions use to fake one is the reason the slices come out of the oven still crunchy.

Continue Reading
View More Recent Posts