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Appetizers


Charred Jalapeño Hummus

Spicy Smoky Vegan Cheese Ball

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
Lunches

Chickpea Sloppy Joes

Kimchi Quesadillas

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
DInners

Spicy Mango Tempeh

Cauliflower Walnut Stuffed Peppers

Black Bean Tomatillo Chili

One Pot Smoky Quinoa Chili

Turmeric Chickpea Stew

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)
Desserts
Vegan Thumbprint Cookies

Vegan Strawberry Cake

Sneaky Sweet Potato Brownies

Brown Sugar Maple Bread Pudding

Vegan Oatmeal Raisin Cookies

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
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roundups
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thanksgiving
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winter squash
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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.






