Roasted Red Pepper Chickpea Shakshuka
A fully vegan skillet with chickpeas, roasted red peppers, tomatoes, cumin, paprika, spinach, and herbs.
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A fully vegan skillet with chickpeas, roasted red peppers, tomatoes, cumin, paprika, spinach, and herbs.
A vegan dessert or breakfast cup with chia, coconut milk, mango, lime, vanilla, and toasted coconut.
A bright vegan toast with smashed peas, avocado, lemon, mint, dill, radishes, chili flakes, and seeds.
Yellow split peas simmered with turmeric, cauliflower, ginger, garlic, coconut milk, spinach, and lemon.
A refreshing salad of creamy giant butter beans, ripe tomatoes, cucumbers, and a zesty herb vinaigrette.
A layer of soft corn tortillas, seasoned black beans, avocado crema, and red enchilada sauce baked to perfection.
A fragrant, comforting stew with tender sweet potatoes, chickpeas, and warm Moroccan spices.
Crispy roasted potato wedges and chickpeas tossed in smoked paprika, garlic, and olive oil.
A vegan lentil recipe roundup with dal, misir wat, mujadara, French lentil salad, Thai coconut curry, Lebanese lemon soup, tacos, stew, and cozy lentil mains for different cuisines and diet needs.
Creamy red lentils simmered with turmeric, cumin, garlic, ginger, tomato, and an oil-based tadka instead of ghee.
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