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Yeast-free Recipes

Fall Harvest Farro with Butternut Squash, Peas and Golden Raisins

Thanks to Caryn Dugan from STL Veg Girl for sharing this tasty fall recipe! Caryn says, “New to farro?  Well, this ancient grain has been around for quite some time and you’ll LOVE getting to know it!  The plump little grains add some real umph to any dish.  Cook it in vegetable broth to infuse more flavor, and [...]

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 [...]

Peanut Chutney

This peanut chutney recipes goes beautifully with our pesarattu dosa recipe (gluten-free lentil crepe).  It takes less than 10 minutes to make, is packed with protein and super yummy!  

Oatmeal with a Swirl of Almond Butter

When is oatmeal more than just oatmeal? When it is enhanced by the creamy taste of almond butter for a nutrient-rich, stick-to-your-ribs breakfast. If you’re gluten-sensitive, make sure your oats are gluten-free. This recipe is from Nut Butter Universe by Robin Robertson (c) 2013. Reprinted with permission. Robin Robertson has worked with food for more [...]

Mexican Ceviche

Thanks to Silvia Jacobs for sharing her raw recipe for Mexican Ceviche!  Note: if you get raw crackers or make them in your food dehydrator, the entire recipe will be raw!

Key Lime Raw Cheesecake

Are you craving cheesecake?  Check out this recipe for raw lime cheesecake: it’s vegan and gluten-free too!  So yummy! I made the crust to be raw and gluten-free based on nuts and dates.  The filling is an adaptation based on a recipe inspired by Cafe Gratitude.

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) [...]

Soy Milk Custard Over Peach Compote

This vegan recipe is courtesy of Chef Jeffrey Borg of the Radisson Blu Resort and Spa, Golden Sands in Malta.  I had this creamy vegan dessert while I was on vacation and was so delighted that I had to ask for the recipe!  It’s beautiful, sophisticated, and very easy to prepare.  It’s a lovely recipe [...]

Raw Veggie Juice Soup

Here’s a great juicer recipe for raw “juice soup” to help new enthusiasts enjoy their juicers! Thanks to Melissa Scharfinski for sharing this recipe. Melissa is a Certified Holistic Health Coach and Plant-Based Diet Nutritionist.

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! [...]

Chanterelle Mushroom Pasta

This chanterelle mushroom recipe was created after a trip to the Farmers’ Market. All the veggies looked sooooo yummy that I wanted to make use of them! The sweetness of the sungold tomatoes combined with the smoky/ woody flavor of the chanterelle mushrooms was absolutely divine! I can’t wait to make this chanterelle mushroom recipe again. (Note: you can use quinoa or rice pasta to make this dish gluten-free).
This is an easy vegan meal for two. Recipe may be doubled or tripled.

Raw Gluten-Free Superfood Power Bars

Thanks to Mandi Babkes from Holistic Health for sharing this super yummy raw vegan recipe with the Yummy Plants community!

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!