Category: Beans
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Phyllo Crust Vegan Quiche with Homemade Mung Bean ‘Egg’
No egg, no prob – make this amazing vegan quiche with crackling, crisp layers of phyllo pastry, eggy, silky, savory fillings, and juicy, refreshing, naturally sweet veggies. Get ready to bring a slice of pure sunshine to your table! This homemade quiche is an absolute joy to make and even more fun to eat. We…
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Homemade Silken Tofu 2 Ingredients
The easiest yet still authentic method to make your own silken tofu with just two ingredients! The two most well known types of tofu are probably regular firm/extra-firm tofu and silken tofu. There are some major differences between regular tofu and silken tofu. They are produced using distinct methods. Regular tofu is made by coagulating…
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No Waste Okara (Soybean Pulp) Patties
Stop throwing out the leftover bean pulp after you make soy milk! Make these delicious little flavor bomb patties that are packed with nutrients – high in protein, fiber, and essential minerals. Soy bean pulp, or okara, or Dou Zha in Chinese, is a byproduct leftover from soy milk making. While often discarded as food…
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Stuffed Cabbage Rolls with Lentil Fillings
This nourishing and comforting one pan meal will have your loved ones requesting it over and over again! These cabbage rolls are stuffed with a high protein lentil veggie filling and baked in a vibrant tomato sauce. It always amazes me how much similarity humans across geographic, cultural and political barriers share in common, especially…
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Mung Bean “Egg” Omelet Bites
Fluffy, eggy, flavorful mini omelet bites that are made of only wholesome plant ingredients. Naturally high in protein and gluten-free. If you ever find yourself bored with the typical breakfast choices, make these cutie mini omelet bites! They’re not only delicious and fun to eat, but also incredibly filling and nutritious, a great way to…
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Easy Sheet Pan Sushi
No rolling, no problem! These easy sheet pan sushi are super beginner-friendly and just as satisfying! If you struggle with rolling sushi maki, this easy no-roll sheet pan sushi is for you! This method might be a little conventional but it maintains the characteristic sushi flavors and saves lots of time and effort. All you…
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Stuffed Butternut Squash Wellington
The most epic way to eat your butternut squash! Stuffed with a umami, “meaty” lentil fillings, roasted whole, and served with mushroom gravy and fresh cranberry sauce, this showstopper main course is ready to shine at your holiday feast table! This eye-catching and crow-pleasing whole roasted stuffed butter squash is perfect for vegan Thanksgiving hosting,…
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Vegan Mung Bean “Egg” Tomagoyaki Rolls
Eggless and cholesterol-less but packed full of protein and flavor! Making your own wholesome mung bean “just eggs” is way easier than you might think ^^ Tamagoyaki, aka grilled eggs in Japanese, is a type of omelette made by rolling several thin layers of seasoned, beaten egg together in a pan. It was one of my…
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Roasted Pepper Roll Ups filled with White Bean “Tuna” Salad
Juicy, tender, sweet, and ever-so-slightly charred roasted bell peppers filled with a savory white bean “tuna” salad, these vibrant cutie rolls are 100% whole food and literally finger-licking good! This dish is inspired by an Italian appetizer I once had a party, the host served roasted pepper rolls filled with tuna salad and I was…
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Avocado Onigiri Japanese Rice Balls
A little extra flair to the traditional onigiri. These rice balls are vibrant, delicious, and to-go friendly. The iconic Japanese onigiri, aka rice balls but with my personal twist. Think the avocado inside out sushi roll! These are in the same spirit and style but done to onigiris. Yes there are a couple of extra…
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Vegan Crunch Wrap Supreme with Lentil Taco “Meat”
Taco bell who?! Make this superior and satisfying crunch wrap supreme at home and enjoy as many as you want knowing every bite you take is good for your health! I wouldn’t say these crunch wraps are the perfect copycat of Taco Bell’s because they’re way better! Golden crispy shell, savory and hearty lentil mushroom…
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Vegan Lentil Meatballs and Spaghetti
Hearty, savory, and not just meatless but also fake-meat-less! Made with only wholesome plants that are nourishing to your body and every bit as much satisfying to your taste buds. When it comes to comfort food, there are few things that can match a steamy, hearty bowl of spaghetti and meatballs but let’s face it,…
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Lion’s Mane Mushrooms Vegan Crab Cakes with Tofu Tartar Sauce
These melt-in-your-mouth vegan crab cakes are oceanic and savory with subtle sweetness, tender but not mushy, and charged with superfoods benefits! The trick to a convincing vegan crab cake is using the perfect crab meat substitute. For this recipe, Lion’s Mane is the star of the show. This magical mushroom is a true wonder of…
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Whole Roasted Turmeric Cauliflower with Whipped Tofu Feta, Crispy Chickpeas & Chimichurri
Turn cauliflower into your next holiday centerpiece dish! This whole roasted cauliflower is super easy to make yet packed with layers of textures and flavors, high in plant protein, and gluten-free. Cauliflower is literally magic, they can be turned into just about anything and have! This is a dish that fully celebrates cauliflower and compliments…
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Vegan Lentil Burger with Avocado Crema
These lentil burgers are packed with plant protein and fiber, made from whole beans and various types of vegetables. They’re solid enought to hold their shape and yet still moist and incredibly “meaty” inside. Among all the beans, lentils are the closest resemblance to ground “meat” and therefore, perfect for vegan meat loaf, meatballs, bolognese…
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