Buddha bowls are basically my love language — and this one might be my favorite version yet. Hodo Foods Thai curry tofu nuggets, steamed broccoli, sautéed purple cabbage, tri-colored cherry tomatoes, creamy avocado, and a cilantro-lime yogurt sauce drizzled over a bed of fluffy white…
Hearty vegan spaghetti loaded with Field Roast Italian sausage, shiitake mushrooms, sun dried tomatoes, and fresh basil. A weeknight dinner that looks and tastes like it took all day.
🌿 What you’ll need: Firm or Extra Firm tofu (based on personal preference) Your favorite teriyaki or Asian-style sauce Cabbage, carrot & cilantro slaw (instructions below) For the slaw: Thinly slice (julienne) the cabbage and carrots, then set aside to marinate in: Rice wine vinegar…
🌿 What you’ll need: A jar of your favorite store-bought or homemade pesto (I used Trader Joe’s Kale & Cashew Pesto for this dish) A box of your favorite pasta (I used Rotini because I like how the sauce clings to the grooves) Baby…
This spicy ramen noodle bowl is my go-to vegan dinner when I want something cozy, restaurant-worthy, and ready in under 30 minutes. Crispy glazed teriyaki tofu, seared bok choy, delicate enoki mushrooms, and spicy noodles all come together in one bowl that looks way more…
These vegan cauliflower tacos with bang bang sauce are my new favorite taco night obsession. Crispy roasted cauliflower, a spicy-sweet sauce, and fresh toppings all wrapped up in under 30 minutes. The cauliflower gets baked (not fried) so it’s a little lighter, but you’d never…
🌿 This fall themed buddha bowl is the cozy, nourishing vegan meal I look forward to every autumn. Roasted fall vegetables, crispy chickpeas, creamy tahini dressing, and riced sweet potato all in one gorgeous bowl — colorful, satisfying, and packed with plant-based goodness. Raise your…
