Plant-Based Recipes

• Soups

Raw Emerald Kale Soup

By Helyn Dunn

2 bowls

• Desserts

Vegan Energy Bites

By Galit Goldfarb, MS

6 Servings

• Meals

Philly Portobello Steak Sandwich

By Evelisse Capó, PharmD

4 servings

• Meals

Tex Mex Tofu Scramble

By Evelisse Capó, PharmD

4-5 servings

• Meals

Vegan Smashed Potato Waffles

By Michelle Smye Hughes

6 waffles

• Meals

Vegan Ricotta Stuffed Eggplant Stacks

By Helyn Dunn

• Desserts

Vegan Blueberry Loaded Muffins

By Helyn Dunn

• Meals

3 Ingredient Pancakes

By Jill Edwards, MS, CES

• Meals

Rosemary and Garlic Baked Butternut Squash Pasta

By Ashley Madden, CHN

1 hour and 5 minutes

6-8 Servings

• Soups

Vegan Cream of Broccoli Soup

By Chef Katie Simmons

8 cups

• Soups

Cleansing Mung Bean Soup

By Marlene Watson-Tara

3-4 Servings

• Desserts

Fresh Mint and Basil Ice Cream

By Giovana Fezer

2 Servings

• Appetizers

3 Ingredient Late-Night Granola

By Erica Rivera, MA

14 cups

• Desserts

Mocha Mint Vegan Shamrock Shake

By Heather McClees

• Meals

Portobello Fajita Stir Fry

By Evelisse Capó, PharmD

4-5 Servings

• Meals

Arugula, Pear, and Balsamic Pizza with Almond Crust

By Marley Ficalora

2 Servings

• Desserts

Vegan Chocolate Mousse

By Hollie Kempton

• Appetizers

• Side Dishes

No Oil Baked Fries

By Evelisse Capó, PharmD

3-4 Servings

• Appetizers

Spinach and Avocado Dip – The Limber GOAT

By Chef Allen Campbell

• Meals

Buckwheat Chia Pizza Crust with Nut Cheese

By Helyn Dunn

• Appetizers

Cheezy Baked Tofu Cubes

By Helyn Dunn

• Appetizers

• Meals

Beet and Taro Chip Nachos with Guacamole and Pico de Gallo

By Marley Ficalora

2 Servings

• Sauces

Creamy Thai Peanut Sauce

By Terri Edwards

• Meals

Spaghetti and Mushroom Balls

By Hollie Kempton