There really is nothing more comforting than a big bowl of chili on a cold day. This hearty vegan Chili is going to be a staple in my house all winter long! It’s loaded with veggies, beans, and veggie “beef” crumbles.
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This Shredded Brussels Sprouts Salad combines sweet crisp apples, nutty hazelnuts, crunchy Brussels sprouts, and an easy homemade maple vinaigrette for a salad that’s as beautiful as it is delicious.
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Artichokes are hitting their (second) peak season of the year. And it’s the last one we’ll get until spring, so go grab a few and start stuffing.
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The other delicious element happening here is a plant-based sunflower, dried chili, and sun-dried tomato topping inspired by the smoky heat of chorizo.
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Who says you need to drink green beer to celebrate St. Patty’s? Deck yourself in green and celebrate Ireland with this vegan matcha chocolate chip recipe!
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Scrape roasted beets, onions, herbs, walnuts, and juices into a serving bowl. Add quinoa toss to combine. Sprinkle Parmesan cheese (if using) over the top.
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Combining purple and green cabbage together in a recipe gives you the health benefits of both, but you can use ½ head purple or green cabbage only.
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