Vegan Recipes
Fully plant-based recipes with honest protein and fiber numbers — no almost-vegan surprises in the ingredient list.
Apple Cinnamon Porridge
Grated apple melts into the oats — warm, naturally sweet, deeply unfussy.
Baked Falafel Bowls
Herb-packed chickpea falafel, oven-baked not fried, over salad with lemon-tahini.
Batch Grain Base, Three Ways
A big pot of seasoned quinoa portioned for the week — the neutral base that makes bowls automatic.
Batch Lentil-Walnut Bolognese
A deeply savory plant bolognese where lentils bring body and toasted walnuts bring the richness.
Batch Moroccan-Spiced Chickpea Stew
Chickpeas, sweet potato, and apricots in a warm ras-el-hanout tomato broth — a freezer regular.
Batch Roasted Vegetable Tray
Two sheet pans of mixed roasted vegetables that spend the week jumping into bowls, eggs, wraps, and pastas.
Big-Batch Lentil Vegetable Soup
A pot of thick lentil soup that costs about a dollar a bowl and freezes like a dream.
Black Bean & Sweet Potato Tacos
Charred sweet potato and spiced black beans on warm corn tortillas with a lime-avocado mash.
Black Pepper Tofu & Greens
Crisp-edged tofu in a glossy, aggressively peppered sauce with quick-wilted greens.
Build-Your-Own Trail Mix
The formula, not just a recipe: nuts, seeds, fruit, and a little dark chocolate in honest proportions.
Chickpea Coconut Curry
A 30-minute curry with pantry chickpeas and light coconut milk — gentle heat, big comfort.
Chili-Lime Edamame
Hot edamame pods tossed in chili, lime, and flaky salt — eaten with fingers, gone in minutes.
Creamy Tomato Lentil Pasta
A silky tomato sauce made creamy by blended red lentils — nobody will guess where the body comes from.
Crispy Garlic-Herb Smashed Potatoes
Boiled, smashed flat, and roasted until the edges shatter — the potato side that steals the plate.
Crispy Orange Tofu & Broccoli
Torn tofu roasted crisp, tossed with broccoli in a fresh orange glaze that beats the takeout version.