Appetizers
Harvest Ginger and Roasted Carrot Hummus
Crispy Buffalo Broccoli Wings
BBQ Pulled Pineapple Lettuce Wraps
Sweet and Sour Tofu
Thai Peanut Cauliflower Wings
Warm Caramelized Onion & Kale Dip
Olive Tapenade Stuffed Dates with Toasted Pine Nuts
Hot Vegan Spinach Artichoke Dip
Everything Bagel Shisito Peppers
Vegan Fried Green Tomato BLT
Spicy Vegan Nachos Supreme
Lunches
Avocado TLT (Tempeh, Lettuce, Tomato)
Secretly Amazing Lentil Salad with Lemon Vinaigrette
Green Goddess Quinoa Stuffed Sweet Potatoes
Sweet and Sour Tofu
Freezer-Friendly Vegan Burritos
Vegan Fried Green Tomato BLT
Thai Peanut Collard Wraps
Cauliflower Rice Biryani
Jamaican Jerk Jackfruit Tacos
Spring Vegetable Chickpea Stir-fry with Chili Lime Sauce
Vegan Crab Cakes with Chickpea and Dill
Veggie Chickpea Tofu Vegan Quiche
DInners
Chickpeas Fra Diavolo
Easy Coconut Lentil Curry
Real Deal Vegan Chili
Creamy Lemon Garlic Pasta
One Pot Creamy Garlic Zucchini Noodles
Sweet Potato Tater Tot Casserole (Hotdish)
Glazed Tofu Roast (AKA the actual best tofu ever)
Walnut Lentil Loaf (gluten-free)
One Pot Pumpkin Curry
10-Minute Garlic Sesame Noodles
Curried Carrot Fritters (only 4 ingredients!)
Kale Pesto Pasta with Pan-Roasted Cherry Tomatoes
Desserts
Dreamy Orange Creamsicle Cake
Brownie Batter Freezer Fudge
Classic Vegan Carrot Cake
Bakery-Style Vegan White Cake
Vegan Sweet Potato Pie
Soft and Chewy Vegan Sugar Cookies
Raspberry Vanilla Bean Vegan Scones
Vegan Baklava (with Step-by-Step Pictures)
Classic Vegan Chocolate Chip Cookies
Marbled Vegan Chocolate Banana Bread
Vanilla Bean Almond Milk Pudding
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.
