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Title: Dr. Vegan | Vegan Recipes From Around The World
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This creamy zucchini pasta is my favourite kind of dinner, the sort where the sauce and the pasta cook together in one pan and you barely have to think about it. Soft zucchini and tomatoes get mashed into a silky sauce, the pasta cooks right in it soaking up all that flavour, and a big...
These vegan loaded baked potatoes are what I make when a plain baked potato just isn’t going to cut it. You take crispy potato boats, hollow them out, and pack them with a spiced lentil and tofu filling, then cover the whole thing in a creamy dairy free béchamel and a good handful of melty ve...
This pea pesto toast is what I make when I want avocado toast energy without the avocado price tag. Frozen peas, tofu, and fresh mint blend into a thick, creamy green pesto in about 60 seconds, then it gets piled on crispy sourdough with juicy cherry tomatoes and a drizzle of chili oil. Around 17 grams of protein per toast, no nuts, no dairy, no cooking.
...There is a version of garlic confit pasta that lives somewhere between a weeknight throw-together and a restaurant plate, and this is it. Instead of slicing garlic and racing to keep it from burning, you submerge who...