Plant-based recipes for everyone
I’m so excited about these vegan stuffed peppers and I can’t wait for you to try them. They’re colorful, nutritious, baked to al dente perfection, and stuffed with the most incredible spicy cauliflower-walnut filling. I’m in love.
What’s that? It’s December and you’re looking for cookie recipes? Too bad, this is what I made. Enjoy a platter of vegan stuffed peppers with rice and beans, and be merry.
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This creamy vegan wild rice soup is perfect for warming up on a chilly autumn day. It's my favorite kind of comfort food: satisfying and full of ...
By meticulously layering umami flavors, I've crafted a vegan French onion soup that's loved by meat eaters and a convincing stand-in for the real ...
This summer, as I reflected on the now 8 years of hosting this site and the absolutely god-awful photographs I used to post back in 2013, the jalapeño ...
This vegan beef broth is a savory, umami-packed vegetarian beef stock that can be used as a substitute for the real thing. I knew from the ...
Cozy up to a bowl of black bean tomatillo chili this spring! Made with char roasted poblano peppers, tomatillos, and spices, this stew is full of ...
2020 was a hell of a year. One that I’ll never forget in some ways, and would like to forget in others. I’ve been overwhelmed by the responses ...
This vegan green bean casserole is rich, creamy, delectably dairy-free, and topped with a tempting layer of crispy onions. It's easy to prep in ...
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.
