This grilled veggie burger is a simple dish with complex flavors that’s easy enough to make on a summer weeknight. Quick balsamic marinated portabella mushrooms and a tangy sun-dried tomato and artichoke pesto will make your taste buds sing. Plus, it’s vegan as well. Are you hungry yet? Get the recipe now!
The easiest focaccia out there with no kneading required, this bread takes less than two hours to make from scratch and it will wow the whole family. Parmesan cheese is mixed into the batter and sprinkled on top, with Italian herbs and coarse sea salt. Want to try it at home? Get the recipe now on Foodal.
Don’t you love the amazing variety of delicious produce that’s available at this time of year? This salad screams summer, with fresh corn, basil, and cherry tomatoes, plus gorgonzola cheese and balsamic for a punch of flavor. Or, omit the cheese for an equally delightful vegan side dish. Get the recipe now on Foodal.
A super simple and recipe for no-churn Mango Lime Sherbet! Sweet mango pairs with tangy lime for an all-out party in your mouth. The addition of cream cheese (vegan, dairy-free, or otherwise) makes it super creamy and smooth. Scoopable right out of the freezer, it really is the perfect frozen treat.
This vegan tahini sauce combines cilantro, garlic, and cayenne for maximum deliciousness, and you can make it in the blender in just seconds. Try it as a dip, or as a spread. It’s perfect on veggie wraps, grain bowls, or as a dressing. Trust us, you’re going to want to make a double batch. Get the recipe now on Foodal.
The ultimate summer food for vegetarians and veggie lovers, grilled baby artichokes with a quick balsamic vinegar marinade are sweet, tangy, and smoky. There’s no extensive prep work required and this is easy enough to make on a busy weeknight, delicious alongside rice and your favorite protein. Get the recipe now.
An easy vegetarian frittata recipe using everyone’s favorite summer vegetable – zucchini. Some potatoes, red onion, and bell pepper round out the flavor, and parmesan cheese tops it off, cooked on the stovetop and then broiled until golden brown. The perfect way to start a summer weekend. Get the recipe now.
A delicious cookie recipe that is both vegan and gluten free. Made with oat and almond flours, and naturally sweetened with pure maple syrup, these baked treats are almost healthy enough to eat for breakfast. The natural nutty and sweet flavors are complemented by white chocolate chips. Get the recipe now on Foodal.
A delicious dish to bridge the gap between spring and summer, made with fresh vegetables and protein-rich beans. Warm curry, fresh corn, and tender cabbage meld together to make a hearty, filling, vegan-friendly soup that you’ll make time and again. Want to warm up with a bowlful at home? Get the recipe now on Foodal.
Are you looking for an amazing grab-and-go breakfast treat that’s more nutritious than your usual empty carb morning fare? Take a look at this tasty blueberry and banana muffin recipe, made with 100% whole wheat and coconut oil. It’s also vegan friendly, so all family members and acquaintances will dig it. Get the complete recipe now.
A quick weeknight summer dinner featuring everybody’s favorite vegetable to pick on – eggplant. But prepared correctly, it yields a melt-in-your-mouth texture and a complex sweetness that leaves you craving more. A simple pesto recipe to coat the noodles, and sweet ripe cherry tomatoes bring it all together.
These vegan tacos are made with fresh produce and a cashew-based chipotle sauce that is deliciously creamy, with no dairy involved. Make these for your next Taco Tuesday dinner or any day of the week when you are craving Tex-Mex. You can use the sauce on nearly anything. It perfectly tops tacos, scrambles, grilled veggies, and more!