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Gluten-free Recipes

Super-Food Lucuma and Almond Butter Dip

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 [...]

Hummus

Hummus is a delicious plant-based protein source. It’s fast, easy, and can stay in the fridge for a week. This recipe has 36 grams of protein from the garbanzo beans (18g per can). Reprinted with permission from It’s Easy to Start Eating Vegan by Rebecca Gilbert.

Pumpkin Pie Gluten-Free AND Vegan

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

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.

Chili

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 [...]

S’mores Pudding

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 [...]

Jalapeno and Pepadew Bean Slider

Thanks to Caryn Dugan from STL Veggie Girl for sharing this super yummy Meatless Monday recipe with us! Caryn says, “In an effort to confuse and delight the taste buds, I added hints of both sweet (pepadew) and spicy (jalapeno) to the earthiness (oats and beans) of this burger.” Enjoy!  

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 [...]

Stacked Pineapple with Cashew Nut Cream

This raw vegan recipe is simple to make and glorious to eat! Thanks to the historic Boone Tavern Inn located in Berea, KY for sharing this delicious recipe with us!

Twice Baked Potatoes

This is a delicious vegan recipe for company or entertaining. Twice baked potatoes are creamy, elegant and 100% dairy-free! Thanks to Laura Theodore,  the one and only Jazzy Vegetarian, author of Jazzy Vegetarian Classics, for sharing this wonderful vegan recipe with us!  

Coconut Vegaroons

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 [...]

White Bean Cashew Dip

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 [...]

“Cream” of Broccoli Soup

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 [...]

Chia Chai Pudding – Raw

Before it’s even on the shelf, Yummy Plants community members can enjoy an easy raw recipe from Brad Gruno’s new book: Brad’s Raw Made Easy.  Learn more about how Brad healed on a raw diet!

Peanut Butter Fudge

Have a sweet Halloween with vegan peanut butter fudge!  Just treats, no tricks :) This easy vegan recipe is so yummy and will be loved by all.  Happy Halloween!  

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 [...]

Avocado Bruschetta

Check out this yummy green recipe for St. Patrick’s Day! Chef Ayinde Howell, creator of IEatGrass.com, shared this super yummy twist on an old Italian favorite from his eCookbook.  The bruschetta topping is gluten-free.  Serve the topping on gluten-free bread to make a completely gluten-free bruschetta recipe!