Plants to Plate ...recipes, encouragement and guidance for your plant based way of eating.
This Tofu Scramble with Spinach and Sausage is a tasty and healthy alternative to eggs that is great in burritos, casseroles or on its own.
This is a simple recipe that can be modified to suit your needs and tastes. I use my Vegan Gluten-Free Breakfast Sausage in this and it has satisfied meat-eaters many times. You can use your favorite sausage or try mine here.
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Hearty and full of flavor, this Vegan White Bean Chili is a nice change from the regular tomato-based chilis and it’s very adaptable to individual tastes.
If you don’t need step by step instructions with photos and details, scroll on down to the recipe box at the bottom of the page.
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These Vegan Meatballs can be seasoned to go with spaghetti, stirfry, or in a barbeque sandwich! They’re oil-free and full of fiber and protein.
I wanted to name these Your Mom’s Got Vegan Balls, but…I listened to my more mature side (and a much more successful blogger) and kept it simple. Not as funny, but not everyone is into my sense of humor, haha!
They’re quite easy to make so if you don’t need step by step pictures, scroll down to the recipe box at the bottom of the page.
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This Vegan Cheese Ball with Rosemary and Cranberries is the star of the appetizer table. Spread it on crackers, celery or rounds of sourdough bread.
I started making this years ago when I first started with a vegan diet and really missed cheese. It was so creamy and cheesy and satisfying and it was something that I could take to parties and know that I would have something to eat among all the party foods that I no longer wanted to eat.
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All the best flavors of Thanksgiving layered into this Vegan Thanksgiving Casserole make this dish tasty, beautiful and it’s ready to travel!
Vegan Thanksgiving Casserole|YourMomsVegan
If you like all your food stacked and smothered in gravy, this is going to make you very happy. If you’re one of those people who need all your foods to be separated and not touch each other, you probably would have clicked away by now, so thanks for staying. I don’t know what is more appealing to me…the stack of flavors or the ease of serving or the portability.
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This tasty oil-free Ratatouille~Mediterranean Vegetable Casserole will be a beautiful addition to your holiday table and easy enough for a weeknight meal.
It looks like it took a lot of time, but it really was quick to put this together. You can make it with a variety of veggies, but it traditionally has eggplant, tomatoes, zucchini, and onions. …
These delicious gluten-free, oil-free, Vegan Chocolate Chip Peanut Butter Cookies are perfect for sharing, so make a double batch!
Sometimes you just need a little sweet treat. At least, I do. One of the best things that happened to me when I lost that extra 30 lbs (that I had carried around my entire adult life) by eating a whole-food, plant-based, oil-free diet is that now I can occasionally indulge in a little high fat, high-calorie food without gaining any weight. Yep! My metabolism became extremely efficient and it is easy to maintain my weight. It still blows my mind.
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This versatile Roasted Tomatillo and Poblano Pepper Sauce can be used for so many things. Simmer sauce, enchiladas, tacos…let your imagination run wild!
This year I grew just one poblano pepper plant and now I wish I’d grown several! These peppers are only slightly spicy, so you can use them in sauces without people breaking into a sweat. …
This recipe for Vegan Pulled “pork” Jackfruit BBQ uses just a few ingredients. It’s so meaty, even non-vegans will love it.
If you’re looking for something you can serve to a crowd of mixed eaters, this is a good one. It can be ready in less than 30 minutes by skipping the last step.
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Whether they’re served for a holiday gathering or a weeknight dinner, these Vegan Oil-Free Sweet Potato Enchiladas will be a favorite.
You can use corn tortillas (like in the picture above) or if you have a sheet cutter attachment for your KitchenAid Stand Mixer, you can use sweet potato sheets to roll these into delicious enchiladas.
Using the sheet cutter and eliminating the corn in the filling will make them grain-free. My oldest daughter prefers the sweet potato wrap and my mom prefers the corn tortilla, so I usually do a pan of each.
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