Vegan

🌶️ Crispy Kimchi Rice Cakes with Gochujang Maple Glaze & Scallion-Cucumber Slaw

Vegan /

Golden pan-fried rice cakes made from leftover rice and vegan kimchi, crisp on the outside and chewy inside. Glazed with a spicy-sweet gochujang-maple sauce and topped with a crunchy, refreshing scallion-cucumber slaw. 🧑‍🍳 Overview 📝 Ingredients For the Rice Cakes: For the Gochujang Maple Glaze: For the Scallion-Cucumber Slaw: 🧑‍🍳 Instructions 1. Form the Rice […]

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🥔 Crispy Chickpea Smashed Potato Bowl with Avocado-Tahini Sauce

Vegan /

Crispy smashed potatoes, spiced chickpeas, and a creamy avocado-tahini drizzle—all in one vibrant, plant-based bowl. Satisfying, nourishing, and loaded with flavor. 🧑‍🍳 Overview 📝 Ingredients For the Smashed Potatoes: For the Spiced Chickpeas: For the Avocado-Tahini Sauce: 🧑‍🍳 Instructions 1. Roast the Smashed Potatoes 2. Roast the Chickpeas 3. Make the Avocado-Tahini Sauce 4. Assemble

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🌶️ Spiced Lentil Flatbreads with Coconut-Cucumber Raita

Vegan /

Soft, savory lentil flatbreads infused with spices, served with a cool coconut-cucumber raita and a drizzle of chili oil. Perfect as a light dinner or flavorful starter! 🧑‍🍳 Overview 📝 Ingredients For the Lentil Flatbreads: For the Coconut-Cucumber Raita: Optional Chili Oil Drizzle: 🧑‍🍳 Instructions 1. Make the Lentil Batter 2. Cook the Flatbreads 3.

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🌯 Roasted Cauliflower Shawarma Wraps with Pickled Onions & Zesty Tahini Sauce

Vegan /

Bold, smoky cauliflower tucked into warm flatbread with crunchy veggies, vibrant pink onions, and a lemony tahini drizzle. Vegan street food vibes with a Middle Eastern twist! 🧑‍🍳 Overview 📝 Ingredients For the Cauliflower Shawarma: For the Pickled Onions: For the Tahini Sauce: For Assembly: 🧑‍🍳 Instructions 1. Roast the Cauliflower 2. Quick Pickle the

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🌮 Lentil & Walnut Taco Crumbles

Vegan /

Hearty, smoky, and packed with flavor—these plant-based taco crumbles made from lentils and walnuts are perfect for stuffing tacos, burritos, or bowls. A vegan alternative that doesn’t skimp on texture or taste. 🧑‍🍳 Overview 📝 Ingredients For the Taco Crumbles: 🧑‍🍳 Instructions 1. Prep the Mixture 2. Cook the Crumbles 3. Serve 🍽️ Nutritional Highlights

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🥔 Smashed Potatoes with Vegan Chive Spread & Chili Crisp

Vegan /

A crispy, golden-edged starter featuring smashed baby potatoes topped with a creamy vegan chive spread and a punchy chili crisp. A bold, bite-sized appetizer that’s equal parts comfort and flair. 🧑‍🍳 Overview 📝 Ingredients For the Smashed Potatoes: For the Vegan Chive Spread: To Finish: 🧑‍🍳 Instructions 1. Boil the Potatoes 2. Smash & Bake

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🥗 Chickpea & Avocado Salad with Lemon-Dijon Dressing

Vegan /

Bright, zesty, and packed with plant-based protein—this Chickpea & Avocado Salad is the perfect lunch or side dish that comes together in under 15 minutes! 🧑‍🍳 Overview 📝 Ingredients For the Salad: For the Dressing: 🧑‍🍳 Instructions 1. Mix the Salad Ingredients 2. Make the Dressing 3. Toss & Serve 🍽️ Nutritional Highlights (per serving,

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🧆 Falafel Bowl with Turmeric Couscous & Lemon-Tahini Drizzle

Vegan /

A crunchy, herb-packed falafel bowl layered over fluffy turmeric couscous, crisp veggies, and a zesty tahini drizzle. It’s fresh, filling, and full of flair! 🧑‍🍳 Overview 📝 Ingredients For the Falafel (shortcut version): For the Turmeric Couscous: For the Bowl Base: For the Lemon-Tahini Drizzle: 🧑‍🍳 Instructions 1. Make the Falafel 2. Prepare the Couscous

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