May 2024

Wanna level up your veggies? Try out this Miso Butter Roasted Brussels Sprouts. The combination of miso and butter are so amazing with roasted veggies of your choice. Try this Miso Butter Roasted Brussels Sprouts which is a perfect blend of roasted Brussels sprouts, rich miso flavor, and creamy butter. Our dish is simple yet flavorful dish is perfect for those looking for a healthy vegan side dish or a quick roasted vegetable recipe. Ideal for those searching for easy vegetable recipes, this dish is perfect for holiday meals, weeknight dinners, or meal prep. 

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

2 lbs (908 g) Brussels Sprouts trimmed and cleaned
1 Green Onion sliced for garnish
2 Tbsp (30 g) Miso Paste
2 Tbsp (30 g) Vegan Butter melted
1 Tbsp (15 ml) Rice Vinegar
1 Tbsp (15 ml) Mirin
2 tsp (10 ml) Black Vinegar
1 tsp (5 ml) Toasted Sesame Oil
1 tsp (5 g) Garlic Powder
White Pepper to taste

𝗦𝗵𝗶𝗶𝘁𝗮𝗸𝗲 𝗥𝗶𝗰𝗲:

1 1/2 cups un cooked Rice
3 dried Shiitake Mushrooms chopped stem removed
1 Green Onion sliced
1/2 Tbsp (7.5 g) ground Mushroom Powder (You can also use an umami blend such as Trader Joe’s)
1 tsp (5 ml) Toasted Sesame Oil

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

Cut and trim the Brussels Sprouts. Peel away any loose or discovered layers and then cut them in half.

Mix together the melted Butter, Miso Paste, Sesame Oil, Mirin, Rice and Black Vinegars, Garlic Powder and Pepper. Reserve 2 Tbsp of the mixture for later.

Add the cleaned Brussels Sprouts to a large bowl and toss with the Miso Butter mixture.

Lay the Brussles Sprouts on a baking sheet in one even layer. Bake at 375 for 20 minutes. Flip and continue baking for another 15 minutes or until golden brown.

Make the rice according to package directions but add the Mushroom Powder, Mushrooms and Green Onion to the cooking vessel.

Serve Brussels Sprouts over Shiitake Rice and with a little extra Miso Sauce.

Here’s a Minted Mandarin Orange, Chickpea, Quinoa and Butternut Squash Salad. Minted Mandarin Orange is a refreshing and vibrant dish that combines the sweet, citrusy flavor of mandarin oranges with the cool, aromatic notes of fresh mint. Our recipe is simple yet elegant fruit salad is perfect for a light snack, a side dish, or a topping for desserts. Rich in vitamin C and antioxidants, Minted Mandarin Orange is not only delicious but also offers a healthy, immune-boosting option for anyone looking for a naturally sweet and refreshing plant-based dish.

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Cook for 30 minutes.
Serves 4

Ingredients:

2 mandarin oranges peeled and chopped
2/3 cups quinoa
1 can chickpeas drained 15 ounce c
1 cup butternut squash peeled cubed
1 avocado diced
3 baby bell peppers seeded diced
4 tablespoons mint chopped
2 limes juiced
1 mandarin orange juiced
1 pinch Salt
½ bunch kale chopped
2 teaspoons olive oil
1 pinch black pepper
1/2 teaspoon smoked paprika

Instructions:

Cook quinoa according to package. To yield two cups of cooked quinoa, cook 2/3 cup. When quinoa is cooked, spread onto a large platter or sheet pan and place in the refridgerator to cool.

Roast butternut squash by tossing in 1 teaspoon olive oil, sprinkling with salt and smoked paprika and roasting for 20 minutes on a sheet pan, turning once halfway. Let cool as you prepare the other ingredients.

In a large bowl put chilled cooked quinoa, chickpeas, bell peppers and mix thoroughly until well tossed
Add butternut, avocado, mint, lime juice,mandarin juice, salt and pepper, mandarin oranges and olive oil
Mix until all flavors and colors are melded.

Put on a bed of kale and top with some more avocado.

It’s Taco Tuesday any day of the week with this Mexican Rice and Soy Curls Bowl served with some avocado, black beans, corn, and cilantro! Try our Mexican Rice and Soy Curls Bowl, the perfect combination of vegan Mexican food and plant-based protein! Our dish is easy and satisfying bowl features soy curls, a great source of plant-based protein, paired with Mexican rice and seasoned with bold, authentic Mexican spices. Making it a perfect for anyone searching for a healthy vegan bowl, it’s also great for meal prep or a quick vegan dinner.

Mexican Rice
3 roma tomatoes
3 cloves garlic, peeled
1 jalapeno, end removed
¼ roughly chopped yellow onion
1 tbsp neutral oil
2 cups white jasmine rice
3 cups vegetable broth
¼ tsp salt or to taste

In a blender, add tomatoes, garlic, jalapeno and onion and blend on high until smooth. Warm some oil in a pan with a pinch of salt and then add in rice and move it around to lightly toast it for a few minutes, about 3-4 minutes. Pour in the tomato puree and sauté it into the rice until rice absorbs it. Pour in vegetable broth, give a good stir and bring to a boil, then reduce to a low simmer and cover with a lid and cook for 12-15 minutes until rice absorbs all the liquid. Remove from heat and let sit for 3-5 minutes then fluff with a fork and enjoy.

Soy Curls – Inspired by some Chicharron De Pollo
1 cup dry soy curls
½ cup white vinegar
2 cups hot water
½ vegetable bouillon cube or 1 tsp vegetable bouillon base
1 tsp cornstarch
2 tsp sazon
½ tsp garlic powder
¼ tsp onion powder
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 tsp soy sauce
Salt and pepper to taste
Juice of ½ lime over top

In a bowl, add your soy curls and pour over top hot water, vegetable bouillon, and vinegar, then allow to sit and soak for at least 5-10 minutes.

Drain the liquid using a mesh strainer and carefully squeeze out as much liquid from the soy curls as you can. Add your soy curls to a bowl and pour in your cornstarch, sazon, garlic powder, onion powder, paprika, ground cumin and coriander then toss to coat.

To a warmed skillet with a teaspoon of oil add your soy curls, then your soy sauce and sauté until your soy curls have released a good bit of moisture and start to firm up and lightly brown, about 5-10 minutes. At the very end, add a squeeze of lime juice over top and serve.

Here is the recipe for our Mediterranean Spice Mushroom Skewers, marinated in aromatic Mediterranean spices and grilled to perfection.  combined with creamy vegan tzatziki, this dish is a perfect blend of vegan protein, fresh vegetables, and bold flavors. If you’re craving for a gluten-free vegan recipe, easy vegan appetizers or a healthy vegan snack, these skewers are ideal for any occasion. Our special and famous dish is packed with plant-based protein and essential nutrients. this vegan Mediterranean recipe offers a guilt-free, delicious meal that’s perfect for grilling season or a vegan barbecue.

FOR THE MUSHROOM SKEWERS:
8oz (about 12) baby bella mushrooms
3 tbsp avocado oil
1 tsp smoked paprika
1 tsp sumac
½ tsp garlic powder
½ tsp onion powder
½ tsp coriander
½ tsp cumin
½ tsp chipotle powder (optional)
1 tsp sea salt

METHOD:
Preheat oven to 450°F.

In a bowl combine together all the ingredients aside from the mushrooms and mix till well incorporated.
Gently slide the mushrooms onto the skewers and brush each mushroom with the oil and spice mix, making sure to get all sides.

Place mushrooms on a pan and bake until shrunken in size and cooked through, ~15 mins. Enjoy!

FOR THE VEGAN TZATZIKI:
1 cup vegan yogurt
2 cups shredded cucumbers
1 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
1 tsp garlic powder
1 tsp sea salt
½ tsp cayenne (optional)
More mint and dill for topping

METHOD:
Start by wrapping the shredded cucumbers in a towel and twisting to squeeze out as much water as possible.

Combine the cucumbers with the rest of the ingredients in a container with an airtight lid. Stir until everything is well distributed then refrigerate 30 mins and enjoy!

Here is the recipe for our top trending Mediterranean Orzo Salad, a vibrant dish made with orzo pasta, fresh vegetables, and a tangy Mediterranean dressing. We specially packed with plant-based protein, this healthy vegan salad is perfect for a gluten-free diet or anyone looking for a light and filling vegan lunch or side dish. This dish is bursting with flavor from ingredients like cherry tomatoes, cucumbers, and kalamata olives, this Mediterranean recipe is ideal for meal prepping, picnics, or a quick vegan dinner.  

Ingredients:

1 box of orzo
1 cup cherry tomatoes quartered
3/4 cup chopped artichoke hearts
1/2 red pepper diced
1/4 red onion finely diced
1/2 cup vegan feta
1/2 cup lightly packed dill
1/3 cup kalamata olives
1/2 cup toasted slivered almonds
2-3 tbsp olive oil
Sea salt and cracked pepper to taste

Method:

cook orzo according to package, drain and stop with cold water. Throw everything into a large mixing bowl and gently mix to combine. Finish with olive oil, sea salt and pepper and extra dill.

Here is the most wanting recipe for our Mediterranean Kalamata Hummus, a creamy and tangy dip made with rich Kalamata olives, chickpeas, and a blend of Mediterranean spices. Our special dairy-free hummus is perfect for anyone following a gluten-free vegan diet or looking for a high-protein vegan dip. If you are serving it as an appetizer or pairing it with veggie sticks, or spreading it on sandwiches, this hummus is a versatile and satisfying choice. We have packed with healthy fats, fiber, and plant-based protein, this Mediterranean hummus recipe is perfect for meal prep, parties, or a quick and nutritious snack.

Mediterranean Kalamata Hummus:

14 oz can white beans of choice, drained, liquid reserved (I like to use half cannelini beans and half chickpeas)
1-2 TBSP aquafaba (liquid from beans) (save the rest to use as an egg white substitute later!)
1 TBSP tahini (optional)
1-2 lemons, juiced (adjust to taste)
1/2 C pitted Kalamata olives
2 TBSP ground flax seed
1/2 tsp oregano, basil, parsley
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt and pepper

Method:

Place all ingredients in a food processor and mix until fully combined and super creamy. Season to taste.
Serve topped with high quality olive oil, olive tapenade, fresh parsley, crispy chickpeas, and sliced olives with veggies, bread, or crackers for dipping!

Here is the recipe for our Mediterranean Garden Salad which is a vibrant mix of fresh vegetables, including cucumbers, tomatoes, red onions, and kalamata olives, topped with vegan feta and dressed in a tangy Mediterranean dressing. Our famous and healthy vegan salad is perfect for anyone following a gluten-free vegan diet or looking for a low-calorie vegan recipe. We have packed with plant-based protein, fiber, and healthy fats, this Mediterranean salad is ideal as a vegan side dish, light lunch, or quick dinner. Whether you’re meal prepping or hosting a gathering, this easy vegan salad recipe will be a crowd-pleaser.

What’s in this bowl? A base of baby spinach and romaine lettuce topped with artichoke hearts, red onion, kalamata olives, cucumber, steamed beets, avocado, heart of palm, yellow and black cherry tomatoes, yum yum red and yellow baby bell peppers, basil, crushed pistachios and dried mint with a side of harissa and za’atar pear couscous.

FOR THE HARISSA ZA’ATAR PEARL COUSCOUS:
1 cup pearl couscous
1¼ cup water
1 tsp olive oil
1 tsp za’atar
½ tsp harissa
1 tsp sea salt

METHOD:

Combine all ingredients aside from the couscous in a pot and bring to a boil.
Add the pearl couscous, lower heat to simmer, cover and let cook until all liquid has been absorbed, ~10 mins.

Remove from heat and let sit covered 5-10 mins. Fluff with a fork and enjoy!

Here is the recipe for our Maple Curry Tempeh which is a delicious dish made with fermented tempeh, sweet maple syrup, and bold curry spices. High-protein vegan recipe is perfect for anyone following a plant-based diet or looking for a quick vegan dinner that’s both satisfying and healthy. Our dish is packed with fiber, plant-based protein and healthy fats which makes maple curry tempeh a great option for meal prepping or serving as a main dish with rice or vegetables. If you are looking for a low-calorie vegan recipe or a gluten-free vegan meal, this recipe delivers rich flavors and essential nutrients in every bite.

Ingredients:

This makes 3 servings

1 block tempeh – cubed
marinade
1/4 cup liquid aminos or soy sauce
2 tbsp sesame oil
2 tbsp apple cider vinegar
2 tbsp maple syrup
pinch salt/pepper
salt/pepper to taste
Sauce

1 garlic clove – minced
1/4 tsp grated or minced ginger
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 cup vegetable broth
1/4 cup maple syrup
3 tbsp liquid aminos or soy sauce
1 tbsp vinegar of choice
juice from 1/2 lime
1 tsp curry powder
1/2 tsp turmeric
1 tbsp arrowroot starch/powder (can sub tapioca flour or cornstarch)

optional sides, broccoli and quinoa or rice

INSTRUCTIONS:

Toss tempeh in marinade and let sit for at least 30 minutes.

Preheat oven to 400 degrees. Remove tempeh from the marinade and roast for 35 minutes. If cooking broccoli add this to the pan and roast for the same amount of time.

While tempeh is cooking, make your sauce. Heat a sauce pan with oil over medium heat. Add garlic, cumin seeds, mustard seeds, and ginger.

Cook for 5 minutes. Add all remaining ingredients except for the arrowroot powder and simmer for 5 minutes. Lastly add in your arrowroot starch and whisk in until sauce thickens – this will take under a minute.

Toss tempeh in sauce. Serve with rice and greens of choice

Looking for the perfect vegan pasta salad that’s packed with flavor and nutrients? Here is our Loaded Vegan Pasta Salad with a zesty garlic herb dressing, made with fresh veggies, cherry tomatoes, cucumber, and avocado. The garlic herb dressing in the our recipes adds a bold flavor that complements the whole grain pasta, making it a satisfying, high-protein vegan recipe. Share with your with with this plant-based salad packed with fiber, healthy fats, and vitamins, while keeping your meal both delicious and nutritious.

Ingredients:

FOR THE ZESTY GARLIC HERB DRESSING
¼ cup olive oil
¼ cup lemon juice
1 large clove garlic
1 tbsp fresh dill
1 tbsp fresh mint
1 tsp sea salt

Instructions:
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Combine all ingredients in a high speed blender and pulse till smooth. Enjoy!

This content reads as if it is human-written. Enjoy this fresh and healthy vegan salad with our Loaded Lentil Quinoa Summer Salad. We have packed it with protein-rich quinoa, fiber-filled lentils, and vibrant fresh vegetables, this zesty garlic herb dressing adds a deliciously bold and tangy twist. This content reads as if it is human-written. Our special dish is perfect for meal prep, a summer picnic, or a light vegan lunch, this high-protein salad offers a balance of healthy fats, fiber, and essential nutrients. 

Ingredients for Loaded Lentil Quinoa Summer Salad:

SERVES 2

1/2 C quinoa, cooked and cooled

1/2 C green lentils, boiled for 12 minutes and cooled

1/2 bunch lacinto kale, chopped and massaged for 15-20 seconds with 1/2 tsp EVOO + 1 lemon, juiced

1 C sunflower greens

1 C arugula

1/2 C finely grated purple cabbage

1/4 red onion, finely chopped

1/2 C castellavano olives, halved

1 C heirloom cherry tomatoes, halved

1/4 C sun dried tomatoes, chopped

1/4 C crispy chickpeas

1 TBSP pine nuts, toasted

Lemon Balsamic Pine Nut Vinaigrette:

1/4 C balsamic vinegar

1 lemon, zested and juiced

1 tsp dried parsley

1 garlic clove

1 tsp Dijon mustard

1 TBSP pine nuts

salt and pepper

Method:

Toss greens, quinoa, lentils, and cabbage in a large bowl. Divide between serving bowls.
️Top with remaining ingredients.
️Add all ingredients for dressing to a blender and purée until combined. Season to taste.
️Drizzle dressing over salads and toss to combine!