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Plant-based recipes worth sharing

Recipe Index

Meal Type
- Appetizers
- Beverages
- Breakfast
- Desserts & Sweets
- Entrée
- Main Dish
- Round-Up
- Side Dish
- Snacks
- Soups and Salads
Special Diet
- Gluten Free
- Grain Free
- Nut Free
- Oil Free
- Raw/No-Bake
- Soy Free
- Sugar Free
Season
- Fall
- Holiday
- Spring
- Summer
- Winter
Simple Factor
- 1-Bowl
- 1-Pot
- 10 ingredients or less
- 15 mins or less
- 30 mins or less
Ingredients
- ⁄4 cocoa powder
- ⁄4maple syrup
- ⁄4unsweetened almond milk
- + 2 tbsp almond milk
- 9-inch vegan deep dish pie crust
- agave
- all natural almond butter
- all-natural peanut butter
- almond butter
- almond flour
- almond milk
- almonds
- apple
- apple cider vinegar
- artichoke
- arugula
- asparagus
- avocado
- baby potatoes
- baby spinach
- banana
- basil
- black beans
- black mustard seeds
- blackberries
- blueberries
- brazil nuts
- broccoli
- brown rice
- canned pineapple
- carrot
- cashews
- chia
- chickpeas
- chocolate chips
- chopped red onion
- cilantro
- clementines
- cocoa powder
- coconut sugar
- cooked basmati rice or naan bread
- cooked brown lentils
- corn
- corn syrup
- cornmeal
- cucumber
- cumin
- cumin seeds
- dates
- dill
- dry white wine
- eggplant
- fennel seeds
- fettuccini, pappardelle, or spaghetti noodles
- fresh green beans
- fresh sage
- fresh thyme leaves
- freshly chopped rosemary
- frozen chopped spinach
- frozen peas
- garlic
- ginger
- gluten-free old-fashioned rolled oats
- gluten-free steel cut oats
- grated apple
- green beans
- green onions or shallots
- ground flax
- ground flaxseed
- hemp hearts
- herbes de Provence
- hummus
- kale
- lemons
- lentils
- light corn syrup
- mango
- maraschino cherries
- matcha
- medium bananas
- mint
- miso paste
- mixed salad greens
- more vegan butter
- Mushroom Topping
- mushrooms
- nutritional yeast
- oat milk
- olive oil
- peaches
- peanuts
- pear halves
- pecans
- penne pasta
- penne pasta noodles
- pineapple juice
- potatoes
- pumpkin
- pumpkin pie spice
- quinoa
- rosemary
- sesame
- small cauliflower head
- soy sauce
- spaghetti squash
- sticks celery
- sugar
- thinly sliced red onion
- thyme
- tofu
- tomato
- tortilla chips
- unsweetneed almond milk
- vegan deep dish pie crust, 9-inch
- vegan semi-sweet chocolate bar
- vegan semi-sweet chocolate chips
- walnuts
- walnuts peices
- zest of 1 lemon
- zucchini
Approvals
- Foodie Approved
- Girlfriends Approved
- Husband Approved
- Newbie Cook Approved
- Skeptic Approved
- Toddler + Kid Approved
Reset

GFSGF

Cauliflower Alfredo Sauce

GFSF

Baked Apple Oatmeal

GFGRFSFSGF

Green Beans Almondine

GFNFSFSGF

Instant Pot Risotto

NFSF

Pear Cobbler

GFSF

Instant Pot Steel Cut Oats

GFGRFOFSF

Chocolate Chip Banana Baked Oatmeal

GFSFSGF

Dal Palak

GFGRFSFSGF

Holiday Salad

GFGRFSFSGF

Vegan Potato Leek Soup

SF

Best Vegan Chocolate Chip Cookies

NFSFSGF

Veggie Pasta

SF

Lactation Cookies

GFGRFR

Banana Pops

GFGRFNFOFSGF

Vegan Egg Salad

GFGRFNFR

Vegan Feta Cheese

12 3 4...

As Seen In

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What my toddler eats in a day!👶🏻🌱 (12 mon

What my toddler eats in a day!👶🏻🌱 (12 months)

Breakfast: peach crumble and coconut yogurt (p. 286 The Two Spoons Cookbook)

Snack: Feel Good Raspberry Muffins (p. 146 The Two Spoons Cookbook)

Lunch: roasted sweet potato, beetroot, black beans, avocado

Snack 2: @boosterjuice “spinach is in it” smoothie. (Added hemp hearts and spirulina) in snack size. (We shared it).

Dinner: Rainbow Ratatouille. Recipe pinned on the feed. P. 253 The Two Spoons Cookbook

#veganbaby #veganfamily #vegansim #whatveganseat #veganmom #blw #babyledweaning #whatmybabyeats #whatmykideats #whatmytoddlereats #veganiseasy #twospoons #veganblogger #plantbased #plantbaseddiet #plantbasedmeals #plantbasedmeal

Vegan Cream of Mushroom Soup 🤎💛 In the next

Vegan Cream of Mushroom Soup 🤎💛 In the next few days I’m going to be sharing some of my favourite mushroom recipes on the feed.

Starting with this Cream of Mushroom which I’ve made twice this week - it’s comforting creamy and full of mushroom chunks.

Full recipe below and on the blog and Two Spoons App!

1/2 cup raw cashews
1/4 cup olive oil
1 sweet onion finely chopped
3 cloves garlic finely chopped
1 1/2 lb cremini mushrooms sliced
1/4 cup all-purpose flour
2 cups vegetable broth
6 sprigs thyme tied with twine
2 bay leaves
1 tsp sea salt
1/4 tsp pepper
1 tbsp miso white or red

1. In a small bowl and the cashews and pour in boiling water to soak. Set aside.
2. In a large pot, add the olive oil, onion and garlic and bring to medium-high heat. Cook, stirring often until the onions have softened, about 7 minutes).
3. Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together. Cook for 2 minutes, then pour in 1/2 cup of the vegetable broth and bring to a low simmer. Toss in the thyme, bay leaves, salt and pepper. Simmer the soup for 5 minutes, then pour in the remaining broth. Cover and let the soup simmer for 10 to 15 minutes.
4. Meanwhile, make the cashew cream: strain the cashews and add to a high-speed blender with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.
5. Turn the heat to low and pour the cashew cream into the soup. Stir everything to combine. Scoop out the thyme and bay leaf and serve.

#twospoons #plantbased #souprecipe #soup #mushroom #mushrooms #soupseason #soupforthesoul #souprecipe #soupweather #soupoftheday #veganbowls #mushroomsofinstagram #mushroomsoup #mushrooms🍄 #mushroomlove #veganlunch #vegandinner #veganrecipe #wfpb #veganrecipes #veganeats #veganfoodporn #vegancomfortfood #healthyvegan #veganfoodlovers #feedfeed #makesmewhole #foodandwine #bestofvegan

Vegan Cornbread! 🌽🍞 Sweet, moist and perfect

Vegan Cornbread! 🌽🍞 Sweet, moist and perfectly textured - not too gritty! Full recipe below👇 , on the blog, and on The Two Spoons App.

DRY INGREDIENTS:
1 3/4 cups cornmeal
3/4 cup all purpose flour (more for sprinkling)
1 cup cane sugar
3 tbsp ground chia (or ground flax)
1 tsp baking powder

WET INGREDIENTS
1/2 cup avocado oil (or canola oil)
1 cup coconut milk
3/4 cup almond milk

1. Preheat oven to 350F/180C. Spray loaf pan with oil and lightly sprinkle with flour. (This will help to stop the bread from sticking when inverted).
2. In a small mixing bowl add the cornmeal, flour, cane sugar, ground chia, and baking powder. Mix to combine.
3. In a medium mixing bowl whisk together avocado oil, coconut milk and almond milk. Slowly add the dry ingredients and fold together with a spatula until just combined.
4. Pour the mixture into a prepared pan. Gently tap on the counter to remove air bubbles. Bake for 40 to 50 minutes, or until the edges of the loaf are lightly browned and a toothpick inserted into the middle of the loaf comes out clean.
5. Let the loaf cool on a cooling rack for 10 minutes, then invert onto the cooling rack.

#cornbread #vegancornbread #veganbaking #whatveganseat #veganmeal #veganbreakfast #vegansnack #vegansweets #plantbased #plantbaseddiet #easyvegan #breadlovers #bakinglovers #veganmeal #bestofvegan #letscookvegan #foodandwine #wholefoods #makesmewhole #food52 #food52gram #foodporn #foodinstagram #twospoons #instagood #eatthis #lovefood

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