Roasted broccoli takes on amazing texture and flavor, and in combination with this incredibly yummy vinaigrette it makes a totally delicious salad.
This crispy roasted, not fried, aubergine and couscous is the perfect, comforting dish that comes together in just 30 minutes.
This roasted cauliflower is simple, so tasty and uses much less oil than fried cauliflower wings. This baby is simply the real deal.
These juicy, flavorful Greek inspired meatballs are so delicious! Served with a creamy, herby Vegan Tzatziki these are perfect with a side of warm Pita or as part of Greek Salad bowl.
Stuffed with cherry tomatoes, cucumbers, chickpeas, olives, sun dried tomatoes, and topped a creamy tzatziki sauce.
Chickpea & Brussels Vegan Caesar Salad uses capers and tahini to mimic the sea-like, creamy quality of traditional Caesar salad. Oil-free option.
This salad keeps chopping to a minimum, is uncomplicated & delicious. Serve in wraps, with crackers, as a sandwich, a bruschetta topping (my personal fav) & of course on its own!
This recipe is chock full of flavors, textures and colors. It’s my favorite way to use up veggies that are on their way out or to spice up some average veggies.
This nutritious bowl is full of crisp vegetables, briny olives, creamy avocados, quinoa for protein and rounded with a herby zesty vinaigrette. Bonus it makes an excellent make ahead meal for weekly meal preps.
I don’t think I have to tell you that this bean dip is so SO creamy and that you’ll definitely need extra bread ready on hand to scoop it all up.
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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