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No Chicken Salad

No Chicken Salad made with Beyond Meat‘s lightly seasoned strips is an excellent portable meal for lunch, picnics and potlucks.  The high protein content will keep you full all day! Going gluten-free? The vegan chicken salad also works well served over greens. Reprinted with permission from It’s Easy to Start Eating Vegan by Rebecca Gilbert. It really does [...]


This vegan chili recipe is super easy to make and stores well for next-day lunches. Serve with crackers or over rice. Perfect for Meatless Monday or any day of the week! Optional: Add a “meaty” texture with a faux beef product (Beyond Meat Beefy Crumbles works well). Melt some vegan cheese on top (Follow Your [...]

Oyster Mushroom and Baby Bok Choy Curry

Did you know you can be Paleo – and Vegan too?! Ellen Jaffe Jones explains the concept beautifully in her new book Paleo Vegan, with recipes created by Alan Roettinger. We love this “foraging” recipe for Oyster Mushroom & Baby Bok Choy Curry, used with permission by Book Publishing Co. Ellen is also well known [...]

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African Collard Stir-Fry

Christy Morgan, The Blissful Chef, is featured in the new vegan cookbook by Leanne Campbell: The China Study All-Star Collection by BenBella Books! Christy says, “I love Southern comfort-style collard greens, but most of the time the dish is full of oil and fat, and the greens are cooked until there is no life left in [...]

Mediterranean Risotto

This fabulous vegan recipe was shared by French vegan Top Chef, Pascale Stretti! It’s an easy vegan recipe for risotto without the chicken broth. Chef’s note: You may not end up using all of the broth, just make sure to keep adding liquid throughout the cooking process as each ladle-full evaporates. Don’t cook the rice [...]

Spaghetti and Wheatballs

This easy vegan recipe was shared by P.B.S. vegan chef Laura Theodore, The Jazzy Vegetarian, from her recent cookbook Jazzy Vegetarian Classics!  Laura says, “Easy enough to make for a special weeknight meal, but fancy enough to serve when hosting a casual dinner party, this dish will become a staple in your house.”  When Laura [...]

Summer Bowties

We’re so excited that Toni Okamoto, founder of Plant Based on a Budget, shared one of her super yummy vegan recipes that any vegan on a budget would love!  Toni shares that each serving only costs about $.65.  Now that’s a vegan recipe to celebrate!  Check out http://plantbasedonabudget.com for more easy vegan recipes that fit [...]

Baked Macaroni and “Cheese” with a Spelt Breadcrumb Topping

The lovely sisters from Spork Foods, Heather and Jenny, shared this fabulous vegan mac ‘n cheese recipe with us from their cookbook Spork-Fed!  Try making this recipe with rice or quinoa pasta to create a completely gluten-free recipe. Heather and Jenny said, “This mac ‘n cheese is one of our most popular dishes!  It goes [...]

Pesarattu (Mung bean and rice crepe)

I absolutely love this dosa recipe! It’s a delicious savory gluten-free crepe.  If you live in a cold climate, you may find this dosa batter easier to work with than the dosa batter made from urad dal, as the pesarattu dosa batter doesn’t need to be fermented. Once you soak the moong dal (mung beans) [...]

Roasted Sweet Potatoes and Kale with Pecans and Cranberries

Streaked with the colors of autumn, this dish made with roasted sweet potatoes and kale tastes as good as it looks. It makes a perfect side dish for the Thanksgiving table. Recipe by Robin Robertson used with permission. Thanks so much to Robin Robertson for sharing this vegan Thanksgiving recipe with the Yummy Plants community! [...]

Porcini Mushroom Pot Pie <br/> from Millennium Restaurant in San Francisco

Thank you, thank you, thank you Stephanie Roston, for sharing this vegan pot pie recipe with us!  Stephanie is the sous-Chef at Millennium, the world-acclaimed all vegan restaurant in San Francisco, CA.  We begged for the recipe on behalf of our community members after a Yummy Plants staffer visited Millennium and posted mouth-watering photos of [...]

Quinoa With Kale And Walnuts

Thanks to Maura for submitting this easy vegan recipe!  It’s easy to make and can be made the day before to pack for picnics or parties.  And with six cups of kale, and a cup of quinoa, it’s so healthy!

Curry Fried Tofu Salad

A big thank you to Brian Patton, aka The Sexy Vegan, for sharing this super yummy vegan salad “with a kick” recipe with us! Brian says, “Food should appeal to all five senses. And this salad is a perfect example of something that stimulates sight, smell, texture, and taste, and if you listen really closely, it [...]


Add a little spice to your dinner with this quick and easy vegan fajita recipe from The Curly Haired Chica.  Thanks so much for sharing with the Yummy Plants community!

Linguine with Artichoke and White Bean Alfredo

Thanks so much to Robin Robertson for sharing this quick and easy vegan recipe with the Yummy Plants community! We love the creamy decadence of her vegan alfredo sauce! Note: use rice or quinoa pasta to make this a wheat-free dish.

Seaweed Stir-Fry over Millet

Thank you to Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, for sharing this recipe with the Yummy Plants community! Ellen is committed to creating healthy dishes that are super yummy and affordable.

Kids Love It Sushi

We love this vegan sushi recipe from Ellen Jaffe Jones, author of Eat Vegan on $4 a Day! It’s a great recipe for picnics, parties, lunch or dinner. Ellen, thank you so much for sharing this recipe with the Yummy Plants community!

Corn, Red Bean, and Blueberry Salad with Mango Dressing

We love this exotic salad from from Robin Robertson! Robin has worked with food for more than twenty-five years as a restaurant chef, cooking teacher, and food writer. Thanks so much, Robin, for sharing this quick, easy, and delicious recipe with the Yummy Plants community!

CSA Supreme

Have you joined a CSA this year? Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, shows us how to make colorful, tasty, and affordable vegan meals!

Tempeh Greens with Curry in a Hurry

This super yummy meal from Ellen Jaffe Jones can be ready in less than 30 minutes! Quick, easy, and vegan on a budget, we absolutely love her recipes. Ellen is the author of Eat Vegan for $4 a Day, and this recipe isn’t from her book: Ellen created it just for us! Thanks Ellen!