1. Tofu Lasagna
Source: Tofu Lasagna
Jessica Verma‘s Tofu Lasagna is not only vegan, but gluten free and low fat. Instead of ricotta cheese, it has a tofu and cauliflower blend, and instead of noodles it has strips of eggplant and zucchini. It’s a nice hearty lasagna.
2. Kale, Sweet Potato and Tempeh Breakfast Hash
Source: Kale, Sweet Potato and Tempeh Breakfast Hash
Breakfast hashes make for a filling breakfast, but they’re often served with eggs. For a plant-based alternative like this Kale, Sweet Potato and Tempeh Breakfast Hash from the Plant Protein That You’ll Lovecookbook, you can use tempeh, which not only provides a good source of protein, but also helps make the dish heartier. And, if you’re short on time, you can always microwave the sweet potato instead of baking it, which will cut down your cooking time by about 15 minutes.
3. Cilantro Edamame Burger
Source: Cilantro Edamame Burger
Protein-rich edamame along with fresh cilantro, carrots, and broccoli slaw, come together in Gunjan Dudani‘s beautifully vibrant Cilantro Edamame Burgers. Flavorful, fresh, and delicious! Serve in a lettuce wrap or on burger buns with your favorite toppings.
4. TLT: Tempeh Lettuce Tomato Sandwich
Source: TLT: Tempeh Lettuce Tomato Sandwich
This vegan take on a BLT from the Plant Protein That You’ll Lovecookbook uses tempeh “bacon,” which is what makes it a TLT. Here, the tempeh is seared and crisped to perfect in a maple pepper marinade and them combined with the classic ingredients of lettuce and tomato, with some creamy avocado.
5. Zucchini and Edamame Miso Soup
Source: Zucchini and Edamame Miso Soup
A rejuvenating mix of zucchini, edamame, miso, and nori come together in this healthy and tasty Zucchini and Edamame Miso Soupby Annabelle Randles. Make sure you use low salt vegetable stock as miso is quite salty. This is just the perfect comforting recipe for late summer or early autumn when there are cooler temperatures.
6. Breakfast Sandwich With Tofu Egg and Tempeh Sausage
Source: Breakfast Sandwich With Tofu Egg and Tempeh Sausage
Victoria Rand and Christopher Bill‘s Breakfast Sandwich is a veganized version of the classic sausage, egg, and cheese breakfast sandwich that puts its original counterpart to shame. The tofu egg is perfectly textured, colored with turmeric, and stacked on top of a savory piece of maple syrup-smoked tempeh, and then sandwiched between two homemade English muffins that are fresh out of the oven.
7. Chipotle Maple Sweet Potato Burgers
Source: Chipotle Maple Sweet Potato Burgers
Kathleen Henry‘s perfectly textured vegan, Sweet Potato Burgershave a hint of maple sweetness and a smoky chipotle kick.
8. Raspberry Glazed Tempeh
Source: Raspberry Glazed Tempeh
If you aren’t already a tempeh fan, this Raspberry Glazed Tempehrecipe from the True Foods Blog will do the trick. The fermented protein is marinated and glazed with a sweet and tangy raspberry marinade. The flavor is beyond belief and perfect for the holiday season.
9. Purple Sprouting Broccoli, Chickpeas, Kale, Sprouts, and Seeds
Source: Purple Sprouting Broccoli, Chickpeas, Kale, Sprouts, and Seeds
This Superfood Salad that will provide you with plenty of energy and all the nutrients required for healthy brain function. As it turns out, this recipe is also excellent for a calcium-rich diet. Purple sprouting broccoli is in season and a perfect addition to a winter vegetable plate. The vegetable provides many benefits, including Vitamin A and C, iron, fiber, and calcium. If you can’t find purple sprouting broccoli, no problem, replace them with regular broccoli.
10. Butternut Squash Black Bean Enchiladas
Source: Butternut Squash Black Bean Enchiladas
Kaylee Pauley‘s Butternut Squash Black Bean Enchiladas completely hit the spot! The natural sweetness of the roasted butternut squash perfectly balances the savoriness of the beans, onions, and garlic. Then the flavors really come alive as the veggies meld with the Mexican spices and vegan cheddar. Let’s be honest, more than one spoonful disappears before ever making it to the tortillas.
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