Plant-based recipes for everyone
This is an oil-free vegan mayonnaise substitute that works wherever mayo is used, thanks to the magic of cashews and aquafaba!
Compared to when I first started this blog, the commercial vegan mayonnaise options here in the USA are amazing. They’ve become quite widely available and taste more or less the same as the “real thing”. (Case in point: my parents unwittingly purchased and used Hampton Creek mayo thinking it was the kind with eggs in it).
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Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal today with potatoes!You all know that potatoes are among ...
I first made these peanut butter and jelly cups spontaneously before work one morning. Little did I know, I would end up making them three times that ...
Curried lentil dip made by infusing Indian spices into ginger, garlic, chili peppers and tomatoes, and blending together with tender red lentils and ...
These sandwiches are a flavor explosion! Smashed chickpeas with 5-ingredient collard greens pesto spread onto whole grain bread with sprouts, ...
This deliciously simple orange tofu recipe comes from the new cookbook Frugal Vegan. It comes together in a snap with pantry ingredients by tossing ...
I'm so excited! My vegan lasagna recipe is the culmination of dozens of trials and taste tests and I'm thrilled to share it. Made with three sumptuous ...
After referencing it multiple times over my 4(!) years of blogging, I figured it was time to officially share my go-to cashew "mozzarella" recipe with ...
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
