In these fritters the potatoes absorb all the Indian spices & the crust is so crunchy with NO FRYING.
Spiced Tofu, summer tomatoes & corn roasted on a sheet pan then added to a curry filled with all the Indian & Thai spices.
Easy Bean Curry with Roasted Potatoes is pantry and budget-friendly. High in plant-based protein, versatile ingredients, and oil-free option.
It’s that simple, always loved my mum making me this dish, it’s a Punjabi burnt style aubergine, it’s full of flavour, taste and incredibly easy to make.
This vegan curry is flavor packed and easy to make! The chickpeas take care of some extra structure and protein.
Delicious, healthy curry couldn’t be easier! You can rustle up this one-pot, quick curry with a few boiled potatoes and some bell peppers. It is mildly spicy, fragrant, and super satisfying.
This saag chole inspired recipe is creamy, slightly spicy and very filling without being heavy! To lighten it up sub in cauliflower or hearts of palm “rice”.
A cozy chickpea & potato pot pie wrapped in store bought puffed pastry to make it easy!
My favorite form of savory pancakes. The crispy edges, soft center, tangy flavor & the crunch from the veggies makes this a satisfying, filling breakfast.
This tasty vegan butter “chicken” is perfect to combine with spaghetti, or whatever leftover you have laying around the house!
Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!
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