Yummy Plants: a vegan lifestyle website and community. We can help you start a vegan diet!
Thanks to Laura Theodore, the Jazzy Vegetarian, for this versatile vegan dip! Laura says, “This yummy, ‘cheezy’ tasting dip does double duty as a sandwich spread. White beans take the place of the cheese and raw cashews add a creamy texture. Together they successfully mimic the flavor of a rich, creamy cheese dip!” Laura is the [...]
Thanks to Caryn Dugan from STL Veg Girl for sharing this delicious and nutritious stew for Meatless Monday! Caryn says, “A new take on the affordable Hot Pepper Stew the soldiers ate during the Revolutionary War to keep up their energy, this version leaves out the tripe and bacon, but adds in hearty beans, immune supporting kale and [...]
Thanks to Caryn Dugan from STL Veg Girl for sharing this tried and true Thanksgiving recipe! Caryn says, “Inspired by the holiday season upon us, this butternut squash risotto is a perfect addition to your Thanksgiving table. Let’s be real, you can add this to any table, any time of the year. By switching out the squash for [...]
Check out this easy and delicious vegan dip recipe from Jill’s Joyful Kitchen! Jill says, “This nutty and caramel-like dip is divine. It takes me back to my childhood and eating caramel apples…only this version is so much healthier…no refined sugars or oils. The secret ingredient is Lucuma Powder….a tropical fruit from Peru made into [...]
Jazzy Vegetarian Laura Theodore shares her vegan and gluten-free pumpkin pie recipe topped with homemade vanilla whipped “cream!” Laura says, “Pumpkin pie was always a favorite, every Thanksgiving when I was a girl. I adore this delicious, veganized version, serve up with a jazzy twist — it’s wheat-free! The sweet, crisp crust is based in dates, [...]
No Chicken Salad makes an excellent portable meal. It’s a delicious filling for pita pockets and lunch box sandwiches. It also works well as a salad topping. Beyond Meat‘s lightly seasoned strips work well for the vegan chicken. Reprinted with permission from It’s Easy to Start Eating Vegan by Rebecca Gilbert.
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 [...]
Do you miss S’mores and campfire days from the Girl Scouts? Try this easy vegan dessert recipe for S’mores Pudding! It takes just 10 minutes to make. Technically, we should wait 30 minutes for the pudding to thicken up in the fridge, but the recipe works just fine to eat right away :) Note: If [...]
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 [...]
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 [...]
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 [...]
This is a FABULOUS recipe for Passover – or anytime at all :) Thanks to Laura Theordore, the Jazzy Vegetarian, for sharing this easy vegan recipe with us! Laura says, “Flaxseeds stand in for the egg whites in this recipe, while garbanzo flour helps to bind them. The result is a flawless macaroon that is [...]
This delicious white bean cashew dip has a healthy secret: fiber! So you can snack smart :) Thanks so much to Laura Theodore, amazing vegan chef and author of the vegan cookbook, Jazzy Vegetarian Classics. Chef’s Note: For a nut-free dip, replace the cashews with an additional can (15 ounces) of white beans. Start with 1 [...]
This easy vegan soup recipe is soy free, gluten-free and packed with 4 cups of super healthy broccoli! I’ve been trying to cook with less onions and garlic. I discovered that using shiitake mushrooms can add a “garlicky” taste without the garlic! This vegan recipe is quick, easy, and absolutely super yummy. I think I [...]