These vegan chocolate oatmeal cookies are a rich and chocolatey treat. Based on oats and peanut butter, they’re a naturally sweetened, healthy alternative to sugary store bought cookies. Better yet, they’re super easy to make, gluten free, and are ready in just 15 minutes!
This vegan pilaf is fragrant and packed with goodness from brown rice, sweet potato, chickpeas and walnuts. It has a light and fluffy texture which is deliciously moreish. It’s super easy to make, and is perfect for meal prep.
I love how easy it is to make these vegan baked pancakes on a lazy Sunday morning. They’re healthy, gluten free, naturally sweetened and have a sweet apple flavour. Baking them in a sheet pan means that everyone can enjoy a plate of hot pancakes all at the same time (no flipping required!).
This silken tofu curry is a delicious combination of melt-in-your-mouth silken tofu, tender vegetables, creamy peanut sauce, and aromatic Thai red curry flavours. Ready in just 30 minutes, enjoy it over rice for a quick and easy, flavoursome weeknight dinner.
This vegan pumpkin bolognese is creamy, hearty, and so flavoursome, and perfect with a big bowl of pasta on a cool Autumn day. Something between a pumpkin pasta sauce and a lentil ragu, it’s a great way to mix things up for cozy Fall dinners. It’s ideal for Thanksgiving too!
These artichoke tacos will soon become your favourite pick for taco night! Mild and buttery artichokes are marinated, lightly battered, breaded and baked. They’re served in warm tortillas and topped with sliced avocado, tomatoes, quick pickled cabbage and a delicious dill mayo, for a wholesome vegan fish taco.
This pear granola makes the most of autumn’s tasty seasonal fruit. Juicy and sweet pears come together with warm spices, wholesome oats, and crunchy nuts and seeds for a healthy vegan granola, delicious enjoyed with yoghurt and warmed pears.
![Tofu Buddha Bowl [Vegan + High Protein]](https://forkfulofplants.com/wp-content/uploads/2021/09/Tofu-Buddha-Bowl-feautured-760x400.jpg)
This Asian inspired tofu buddha bowl is a fantastic source of vegan protein! With satay tofu, fluffy quinoa, chilli garlic chickpeas, and loads of nutritious vegetables, it’s perfect for your vegan lunch prep or a healthy dinner.
These vegan jackfruit enchiladas with black beans and mushrooms are a favourite in our house at the moment! They’re so easy and flavourful, and freeze perfectly, making them great for weeknight dinners.
This tofu shakshuka is a vegan take on a dish popular in North Africa and the Middle East. A smoky spiced tomato and red pepper sauce is topped with an eggy tofu batter to make a delicious and filling dish, perfect for breakfast or dinner!