This smoothie was inspired by autumn colours and tastes. A fully ripe pear paired with sweet and tart strawberries mixed with frozen bananas make this an irresistible treat to share with others or just to have by yourself.
Read MoreIf you’re looking for a fuss-free, plant-based chili that even meat-lovers will adore, you’ve met your match.
Read MoreThese lettuce wraps are ideal for a quick weekday lunch and also great for dinner when you’re in a pinch and don’t have time to spend hours in your kitchen.
Read MoreWe’re so grateful for the opportunity to join Reducetarian’s mission and share some of our favorite vegan recipes with you, like these Tofu “Chorizo” Breakfast Tacos!
Read MoreAlthough korma can be made with ghee, yogurt or cream, these ingredients aren’t necessary for the signature indulgent creaminess.
Read MoreThe Reducetarian Cookbook has over 125 delicious, easy recipes, and I promise you you won’t struggle to find inspiration for salads!
Read MoreThe great advantage of making this broth is that you can use any vegetable and every part of the vegetable, so save everything, from cores to peels
Read MoreUse this simple, flaky pastry to make wholesome, heartwarming pies full of veggies!
Read MoreAny nut—almonds, pecans, cashews, pistachios, any nut—will work in this recipe.
Read MoreUse as a dip for nachos, tortilla chips, crackers, vegetables, or fruit.
Read MoreHummus with a twist! This recipe can be made with or without a food processor.
Read MoreAny wheat or wheat-free pasta is delicious with this sauce.
Read MoreCooked falafel can be tossed with salads, added to tomato sauce, or stuffed into pita pockets or taco shells along with lettuce, tomato, and onions.
Read MoreThese bars are packed with nutritious ingredients that will start your day off just right.
Read MoreServe with raw or cooked vegetables; drizzle over tacos, burritos, or wraps; or offer with baked onion rings.
Read MoreRemember to garnish the veggie curry with a few dashes of chilli to make it extra comforting and tasty!
Read MoreMaple syrup lends an almost caramel flavor to the filling of this tasty cream pie, but you can use coconut or agave nectar instead.
Read MoreThis is an updated, dairy-free version of the old-fashioned and well-loved classic, the banana split!
Read MoreIf you have leftover cooked brown or white rice from another dish, use it here. Other grains, such as quinoa, bulgur, spelt kernels, barley, and kamut, also work.
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