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Yeast-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.

Pancakes with Maple Syrup

A fresh, hot breakfast to start your day with a smile! Reprinted with permission from It’s Easy to Start Eating Vegan by Rebecca Gilbert.

Stuffed Butternut Squash with Apples and Cranberries

Thanks to Laura Theodore, the Jazzy Vegetarian, for this awesome vegan Thanksgiving entrée idea! Laura says, “Choosing a fabulous star entrée for a vegan Thanksgiving menu can be challenging. This colorful recipe features one of my favorite fall foods - Stuffed Butternut Squash.  In this satisfying dish, hearty squash quarters are filled to the brim with nutty tasting [...]

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 [...]

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) [...]