Green Goddess Vegan Pasta Salad | Gluten Free + Dairy Free
This Green Goddess Vegan Pasta Salad is made with simple and nourishing ingredients that come together in minutes. This vegan salad and allergy-friendly recipe, is the perfect light lunch. Make it ahead of time for meal prep or take it to summer picnics, barbecues, and more! Use gluten free pasta like chickpea pasta and fresh vegetables in this vegan pasta bowl.
0:29
Gochujang Eggs
What makes these soft-boiled eggs so amazing is its sweet-and-spicy sauce! It’s a cozy, hearty meal in 20 minutes.
The Kitchn
0:35
Cheese and bacon stuffed jacket potatoes, but make it vegan! By @ameliasandy_
Take 2 jacket potatoes, use a fork to carefully put holes in them and coat in olive oil and a sprinkle of sea salt. Bake in the oven for 1 hour at 180 degrees Celsius. When cooked cut down the middle, but be careful not to cut in half, leave the two sides attached. Gently scoop out the insides of both and add to a bowl. Add a dollop of vegan cream cheese (roughly 2 tbsp), grated vegan cheese and splashes of milk until the mash is really smooth and creamy, then add chopped parsley, dill and chives. Put the mash back inside the potato skins and roast again for 30 minutes. Meanwhile make your tempeh bacon pieces by chopping tempeh into small cubes and mixing with 60ml soy sauce, 30 ml maple syrup, 1 tsp paprika and 1 tbsp tomato purée. Fry in oil until crispy (or air fry).
Ina Garten Carrot Cake - Ina Garten Eats
Ina Garten Carrot Cake is made with white sugar, vegetable oil, large eggs, vanilla extract, all-purpose flour, baking soda, baking powder, ground cinnamon, salt, grated carrots, and chopped pecans. This Barefoot Contessa Carrot Cake recipe creates a dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 12 people.
0:52
Mob's ultimate dinner recipe...
Mob | Weekly cooking made easy and delicious
