Perfectly seasoned and slightly charred salmon, or in this plant-based version, tofu salmon, broken apart and mixed into a bowl of steamy rice, topped with sweet chili sauce and creamy homemade mayonnaise, and finally all wrapped in a piece of savory, crispy seaweed.
This Vegan Kale Caesar Salad with Chickpea Croutons and Pickled Onions is a delicious twist on a classic salad. This salad is also protein-packed, super satisfying, and takes less than 15 minutes to throw together!
My King Oyster Mushroom “Fish” Nigiri Sushi is one of my favorite sushi I ever made. Not to mention the texture of the “fish” is very enjoyable and satisfying!
Fresh veggies, cellophane noodles and crispy garlic wrapped in spring roll wrappers. They’re light, crispy and airy!
Enjoy these well flavored Veggie Gyros that are fully stuffed with fries! Yum!
Ash Reshteh is a thick Persian noodle soup packed with a cornucopia of herbs, lentils and beans. It’s nutritious, filling, and perfect for cold winter nights.
Rainbow Farro Salad with baby bells, multicolor tomatoes, olives and basil with the simplest vinaigrette.
A hearty and healthy vegan sweet potato chili loaded with vegetables, flavor, and three kinds of beans.
We’ve been making this tangy, healing, protein-packed soup non-stop for the workweek. It’saffordable and takes under 30 minutes from start to finish.
This soup is creamy, velvety and luxurious, with lots of mushroom chunks! It’s a simple soup recipe that’s so gourmet.
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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