plant based diet

These butternut squash tacos are super tasty with melty vegan cheese and sweet mayo

Butternut Squash Nugget Tacos Sweet Vegan Mayo

butternut squash

red pepper (chopped)

tomato

onion

zucchini (chopped)

kidney beans (rinsed and drained)

vegan cheese

taco shells (of choice)

tbsp. taco seasoning (I like Trader Joe's brand)

tsp smoked paprika

taco shells

olive oil

salt and pepper (to taste)

vegan mayo

tbsp. agave or maple syrup

hot sauce

garlic powder

salt and pepper

Preheat the oven to 400 degrees F (200 degrees C). Arrange the butternut squash pieces on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast until tender, about 20 minutes.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the Boca crumbles, diced onion, chopped red pepper, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes.

Add the diced tomato and kidney beans to the skillet and continue to cook for another 5 minutes, stirring occasionally.

Once the butternut squash is ready, add it to the skillet and mix well.

Warm the taco shells according to the package instructions.

Fill each shell with the vegetable and Boca crumble mixture. Top with vegan cheese and other toppings of choice.

Mix all ingredients together in a bowl and set aside until ready to use.

For the sweet mayo

Healthy and tasty kale salad with the perfect level of crunch and tangy flavor

Healthy Vegan Salad With Kale and Quinoa

quinoa

lemon (zested)

lemon juice

extra virgin olive oil

tsp dijon mustard

garlic (minced)

tsp sugar (optional)

kale (roughly 4 handfuls, stems removed, or use baby kale)

tbsp. fresh chopped dill (not dried)

basil

red onion (sliced thin)

tbsp. sliced almonds

cranberries

vegan cheese (optional)

Begin by preparing the quinoa as per the package instructions and set it aside.

Gather the lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sugar (if you choose to include it), and some salt and pepper to taste.

You can either use a bowl and a whisk, ensuring that all the ingredients are well combined until the dressing is emulsified, or you can put all the ingredients into a mason jar, secure the lid, and shake it vigorously until the ingredients are well mixed.

Grab a large bowl and add in the kale, ensuring the stems have been removed.

Then, add in the fresh chopped dill, fresh chopped cilantro, thinly sliced red onion, sliced almonds, cranberries and quinoa. Mix to combine.

Drizzle the dressing over the salad, toss it well until everything is evenly coated with the dressing. Top with vegan cheese, if desired.

This kiwi fruit chia seed jam is perfectly sweet and tasty.

Kiwi Fruit Chia Seed Jam

kiwi (peeled)

lime juice

Tbsp chia seeds

maple syrup

Peel and cut your kiwi into chunks. You can also slice and scoop the kiwi.

Mix the peeled kiwi fruit along with the lime juice and maple syrup in a saucepan over low-medium heat.

As the mixture heats, use a potato masher to break the kiwi up. Allow the mixture to heat, stirring occasionally for about 15 minutes. It should become thicker and syrup-like.

Mix your chia seeds into the mixture and remove from heat.

Allow the mixture to cool for about 15-20 minutes. Then, scoop it into your jar or container of choice to set in the fridge.

This jam tastes best when it is allowed to cool and set overnight. But, you can enjoy it right away! It will thicken up a bit as well.

Crispy, Tasty Vegan Tofu Stir Fry

oz firm tofu

garlic (chopped)

carrots

broccoli

bell pepper (chopped)

lemongrass paste lemongrass (optional)

tbsp. toasted sesame oil (for frying)

liquid aminos, soy sauce

ginger

syrup

black pepper

Whisk together soy sauce, grated ginger and maple syrup in a small bowl and set aside.

Make the sauce

Heat a large wok or skillet over medium-high heat with 1 tbsp. of toasted sesame oil.

Drain tofu and slice into 1-inch cubes (no need to press beforehand).

Arrange tofu in single layer and fry on each side, about 5 minutes or until golden brown. You made need to work in batches adding a bit more sesame oil as you go. Set cooked/fried tofu aside.

Fry the tofu

Add onion, broccoli, and bell pepper to now empty skillet. Stir fry for 5 minutes or until onion begins to soften and turn translucent.

While the onions cook, use a vegetable peeler to make carrot ribbons and set aside.

Add garlic and lemongrass if using and stir fry for an additional minute, being careful not to let garlic burn.

Add the carrots and sauce, stirring to completely coat. Simmer lightly for 3-5 minutes.

Add in cooked tofu and stir till heated throughout.

Off of heat, stir in 1 tbsp. of lime juice.

Serve over rice and enjoy!

Cook the stir-fry

This vegan potato soup is made in the Instant Pot for a simple and quick dinner.

Instant Pot Potato Soup

salt

rosemary

tsp black pepper

celery seed

potatoes

vegetable broth

milk

vinegar

yeast

Set Instant Pot to sauté

Add olive oil, diced onion, sliced carrots, minced garlic, salt, pepper, basil, rosemary, and celery seed. Sauté for 5 minutes, then cancel the sauté setting.

Add in diced potatoes and vegetable broth. Stir to combine.

Place lid on Instant Pot, seal, and cook on high pressure for 8 minutes. After cooking, do a natural release for 10 minutes. Then, quick release.

Use an immersion blender (or transfer cooled mixture to blender) and blend the potatoes with the milk, vinegar and nutritional yeast until desired consistency is met.

Salt and pepper to taste. Serve hot.

These Vegan Grits, Creamy Beans &amp; Collards are perfect for a hardy meal that will fill you up. A great post-gym meal.

Vegan Grits, Creamy Beans and Collards

Polenta

water

tsp Better Than Bouillon Vegetable Stock Paste

vegan meltable cheese

organic butter beans (strained and drained)

lime

coconut sugar

soy sauce

tsp cumin

turmeric

cayenne

corn

coconut cream (you want the hard, rich stuff!)

cilantro

collards

lemon

Add your polenta, water, stock, and seasoning to a pot.  Bring to a boil, then simmer for around 7 minutes or until cooked.  You're going to want to stir often to avoid burning.  Add water if you wish to have a more loose-like consistency.  Add your cheese and stir till melted. Taste test for seasoning.

For the grits:

Into a medium sized sauce pan add all your ingredients and cook on low heat for around 10-12 minutes.  Cook till your beans are nice and soft, stir often to avoid burning.

I suggest doubling this recipe as it's so good, easy and simple to clean up! Add it to pastas, wraps, salads or simply eat on their own!

For the Beans:

Into a cast iron skillet add your corn and let it cook for 3 minutes.  You can pop a lid on and add some water to help steam them up.  Once softened, add coconut cream, seasoning, cilantro and lime.  Bring mixture to a bubble then simmer, while stirring often for around 5 minutes.

For the Corn:

Into a large frying pan add your ingredients and cook with lid on for around 7 minutes.  I love them a bit crunchy but still soft enough to chew and gently enough for your digestion.

For platting, just add your grits, then some beans, corn and collards.  This combo is so fun, easy and great for anytime of day! I love eating this type of meal after the gym!

Enjoy!

For the Collards:

This hearty vegetable based soup will keep you satisfied on little calories.

Cabbage Soup Recipe (Vegan)

cabbage,

tomatoes (14.5 oz)

tbsp extra virgin olive oil

celery,

carrots, chopped

garlic

white onion

tbsp minced ginger (or 1 tsp ground)

tbsp sea salt

thyme

tsp cayenne pepper (add more for extra spice)

Heat the olive oil on medium heat in a large cooking pot and sauté celery, carrot, and the onion in olive oil until translucent.

Add chopped garlic and ginger and cook for 30 seconds.

Add salt and spices and cook for another minute, stirring frequently.

Add in broth, tomatoes, chopped cabbage and bring to a light boil. Then, reduce to simmer.

Simmer for at least 30 minutes. You can also cook the soup down if you like it thicker.

Add salt and pepper to taste.

I made this soup for myself and my hubby and we love it, it's one of our favorite soups now.

Top 7 plant based diet recipes from across the web

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Top Tags

Butternut Squash Nugget Tacos Sweet...

Healthy Vegan Salad With Kale and Q...

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Crispy, Tasty Vegan Tofu Stir Fry

Instant Pot Potato Soup

Vegan Grits, Creamy Beans and Colla...

Cabbage Soup Recipe (Vegan)

Top 7 plant based diet recipes from across the web

The most viewed plant based diet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Squash Nugget Tacos Sweet...

Healthy Vegan Salad With Kale and Q...

Kiwi Fruit Chia Seed Jam

Crispy, Tasty Vegan Tofu Stir Fry

Instant Pot Potato Soup

Vegan Grits, Creamy Beans and Colla...

Cabbage Soup Recipe (Vegan)

The most viewed plant based diet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine