When you’re in the mood for a vegetarian burrito, but you want way more vegetables than what fits into a rolled-up tortilla, this open-face, stuffed skillet veggie burrito tart is the answer. And it’s a truly delicious one at that!
My favorite answer to takeout is this general tso’s tofu with cauliflower recipe. It’s tastier and plant-friendlier than typical carry-out Chinese food. And while it’s definitely not as quick or simple, I promise that preparing it is completely worth the effort. Plus, you can prep much of it in advance.
If you’re planning to have a picnic — or an indoor picnic — anytime soon, this creamy plant-based macaroni salad recipe is a must-make! (Actually, I personally think it’s a must-make anytime you feel like it!)
If you’re an egg salad fan but looking for a vegan version of it — or just a new-fangled twist on it — this pulse-based “egg” salad is the answer. It’s fun to make too, since you’ll be making “egg white” salad and “egg yolk” salad, then combining them together to act like the real thing. But the thing is … this 100% plant-based version is 100% real. And it’s so satisfying and nourishing, thanks to pulses.
If you guys don’t already have a “special sauce” recipe of your own, please go ahead and adopt my avocado anything dip — also known as “plant-based avocado special sauce” — as your own. You can serve it on practically anything (hello veggie burger spread) or dunk almost anything into it (yep, it’s a perfect Super Bowl party dip)! This is definitely my pick when I’ve got avocados on hand that are a bit overly mushy, too. It transforms them into something rather magical.