These undetectably vegan pumpkin muffins are soft, fluffy & moist, made with whole grains and lightly sweetened for a wholesome breakfast.
Category: Recipes
Vegan Mapo Tofu (Japanese-Style) | ヴィーガン麻婆豆腐
Japanese-style mapo tofu made without any meat! Tofu, mushrooms, and eggplant simmered in a spicy, flavorful, umami-rich sauce.
Sweet Potato Mochi Cake (Vegan, Gluten-Free)
This mochi cake is a healthier, vegan twist on Hawaiian butter mochi. Made with sweet potato, coconut milk, and black sesame. No eggs or butter needed!
Matcha Chocolate Chip Cookies (Vegan, Gluten-Free)
Learn how to make healthy vegan matcha cookies with chocolate chips. They’re crispy, chewy, gluten-free, and so delicious! No eggs, butter, or milk necessary.
Vegan White Bean Korokke (Japanese Croquette) | コロッケ
Creamy mashed potatoes coated in a crispy panko crust. This Japanese korokke is made plant-based and with white beans for extra protein!
Black Bean and Corn Salad
This black bean and corn salad is a healthy, quick & easy side dish packed with protein, healthy fats, and micronutrients! Vegan, gluten-free, and oil-free.
Japanese Tofu & Eggplant Ginger Stir Fry | 豆腐の生姜焼き
Chewy tofu and creamy eggplant cooked in a sweet, umami ginger sauce. This tofu stir fry is based off of a classic Japanese dish called “shogayaki”.
Vegan Snickerdoodle Banana Muffins
These vegan muffins combine a popular breakfast and dessert in one: a fluffy, moist banana muffin topped with sweet, buttery snickerdoodle crumbles. Made healthier with whole grains and no refined sugar!
Vegan Flourless Brownie Cookies
Chewy, fudgy, rich, chocolate-y brownie decadence in cookie form. These brownie cookies are a quick & easy plant-based treat!
Hoisin Peanut Tempeh
Tempeh marinated in a savory peanut sauce and cooked to crispy, hearty perfection. Vegan, 7 ingredients, and great in salads, wraps, and bowls!