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Quick & Easy

  • Teriyaki Tofu Sandwich
  • Vegan Caramelized Onion Pasta
  • Crispy Roasted Sweet Potato Black Bean Bowl
  • Easy Vegetable Noodle Soup (10 Minutes)
  • Baked Tofu Tacos with Mango Avocado Salsa
  • Herby Avocado White Bean Salad
  • Herby Rice Salad with Crispy Za’atar Chickpeas
  • Fudgy Chocolate Chia Seed Pudding
  • Homemade Peanut Miso Instant Noodles
  • Easy Chickpea Breakfast Toast with Garlic Lemon Yogurt
  • Buffalo Chickpea Salad
  • Easy Baked Peanut Tofu
  • Crispy Baked Pita Chips
  • Balsamic Glaze Marinated Chickpea Salad
  • Crispy Black Bean Tacos
  • Kale Orzo Salad with Maple Lime Vinaigrette
  • Creamy Vegan Potato Soup
  • Vegan Overnight Oats 3 Ways
  • Gochujang Potatoes and Chickpeas
  • Shredded Tofu Noodle Soup
  • Warm Kale Salad with Maple Lime Tahini Dressing
  • Puff Pastry Pear Galette (Accidentally Vegan)
  • Gochujang Chickpea Soup
  • Vegan Kimchi Jjigae (Kimchi Stew)
  • Roasted Shredded Brussels Sprout Salad with Crispy Tofu
  • Pumpkin Spice Hot Chocolate
  • Vegan Gnocchi Tomato Soup
  • High Protein Roasted Chickpea Tempeh Bowls
  • High Protein Avocado White Bean Sandwich
  • 4 Tasty Tofu Marinades + How to Use Them
  • Chimichurri Corn Tacos
  • Roasted Gnocchi with Caramelized Cauliflower
  • Cannellini Bean Salad with Maple Lime Dressing
  • Cucumber Boats with Crispy Chickpeas
  • Greek-Inspired Chickpea Tofu Wraps
  • 15 Minute Gochujang Noodles (Bibim Guksu)
  • Sofrito Black Beans with Baked Sweet Plantains
  • Tofu Cabbage Stir Fry
  • Air Fryer Zucchini Fries
  • Roasted Lentil Potato Salad

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I’m Catherine, registered dietitian and plant based eater. I share tips and recipes for making  balanced plant based meals easier and more delicious. Learn more about me.

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