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Our Favorite Recipes

Chickpea and Rosemary Roasted Potato Breakfast Tacos

Chickpea and Rosemary Roasted Potato Breakfast Tacos

Last updated on November 1, 2018 By Kate Kasbee 1 Comment

I leaned into Mexican food pretty hard when I was in college. I switched over to a plant-based diet when I was 21, and my taco order was the one thing that ...

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Peaches and Cardamom Cream Smoothie Bowl

Peaches and Cardamom Cream Smoothie Bowl

Last updated on November 1, 2018 By Katie Koteen Leave a Comment

Without a doubt, it’s peach season. I always get a little carried away and am basically hoarding those fuzzy little gems. Then I end up with way too many ripe ...

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Olive and Artichoke Pasta Salad

Olive and Artichoke Pasta Salad

Last updated on July 12, 2018 By Kate Kasbee Leave a Comment

Summer is here, which means my noodle cravings are on hold until further notice. When it’s hot outside all I want to eat is watermelon, cucumber, and other ...

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Overnight Quinoa with Strawberry Rhubarb Jam

Overnight Quinoa with Strawberry Rhubarb Jam

Last updated on July 12, 2018 By Kate Kasbee 3 Comments

When I was little we had a strawberry patch in my backyard. I will never forget how sweet those tiny little strawberries were – nothing like what I buy at the ...

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Creamy Spicy Vegan Sausage Pasta with Spinach

Creamy Spicy Vegan Sausage Pasta with Spinach

Last updated on November 1, 2018 By Kate Kasbee 2 Comments

After a couple of years back in Chicago, I’m in the middle of another cross-country move to California. Am I crazy? Maybe. I have to admit, May is kind of a ...

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Carrot Cake Oatmeal (Instant Pot and Gluten-free)

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

Last updated on November 1, 2018 By Kate Kasbee 14 Comments

Working from home has its perks. While not having to set an alarm is really nice, I mostly appreciate having constant access to my kitchen. Of course, this can ...

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Al Pastor Tempeh with Cilantro Lime Cauliflower Rice

Al Pastor Tempeh with Cilantro Lime Cauliflower Rice

Last updated on June 7, 2018 By Kate Kasbee 2 Comments

It’s hard to believe there was a time when my idea of grabbing delicious Mexican food was hitting the Taco Bell drive-thru. Luckily (or maybe not) they’ve ...

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Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

Last updated on November 1, 2018 By Kate Kasbee Leave a Comment

As I get ready to leave for Thailand, I’m reflecting on foods I missed the last time I was in Southeast Asia. Pasta was definitely up there, as were tacos. By ...

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Savory Tempeh Breakfast Hash

Savory Tempeh Breakfast Hash

Last updated on November 1, 2018 By Kate Kasbee 13 Comments

When it comes to breakfast, there are two obvious camps: sweet and savory. The former has its place in my kitchen, but you won’t often find me making pancakes ...

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Vegan Pad Thai with Sweet Potato Noodles

Vegan Pad Thai with Sweet Potato Noodles

Last updated on June 7, 2018 By Kate Kasbee 13 Comments

The first time I ever ate Thai food was in college. That was one of the many perks of going to school in a big city – there were endless opportunities to expand ...

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Our Favorite Recipes

Peaches and Cardamom Cream Smoothie Bowl

Peaches and Cardamom Cream Smoothie Bowl

creamy spicy vegan sausage pasta

Creamy Spicy Vegan Sausage Pasta with Spinach

Al Pastor Tempeh with Cilantro Lime Cauliflower Rice

Al Pastor Tempeh with Cilantro Lime Cauliflower Rice

Coconut Crusted Tofu with Sweet Chili Sauce

Coconut Crusted Tofu with Sweet Chili Sauce

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  • Who can resist a soft, melt-in-your-mouth sugar cookie? In high school I was OBSESSED with those Lofthouse cookies from the grocery store. The ones with the frosting and sprinkles. I used to call them cloud cookies. Do you know what I'm talking about? These Softest Vegan Sugar Cookies really hit the spot when the craving kicks in! You can find the recipe in the dessert section on wellvegan.com.⠀
  • These Raw Cacao Energy Balls are brimming with nutrient-packed nuts and are naturally sweetened with dates. Not a pinch of refined sugar in these treats! Whip up a batch this weekend to satisfy your chocolate cravings. You can find the recipe in the "Dessert" section on wellvegan.com.
  • At this point in the game you're probably looking for a new soup recipe to throw in your weeknight rotation. Have you tried our Vegan Broccoli Cheddar Soup? It's creamy, savory, and surprisingly dairy-free. We don't even mess with vegan cheese in this soup! It's a great way to get some extra veggies in your diet. You can find the recipe on wellvegan.com.⠀
  • I'm on a BBQ kick this week! The cool, drizzly weather here in Los Angeles is nothing compared to the snow in other parts of the country, but I'm still dreaming of summer. Luckily, you don't have to wait until grilling season to make our Hawaiian BBQ Tempeh Kabobs. Just dust off your cast iron pan to get those delicious grill marks. Swoon. The recipe is on wellvegan.com 🙌🏼
  • It's been a minute since we've shared the recipe for our Savory Tempeh Breakfast Hash but I made it this past weekend and was reminded how GOOD it is. This time around I swapped the regular potatoes for sweet potatoes and it was equally as amazing. However, I was lazy and used a non-stick skillet and I have to say, the cast iron pan makes a world of difference. Bookmark this one for a lazy Saturday morning! The recipe is on wellvegan.com.⠀
  • Here's some inspiration for your #MeatlessMonday! These cute little BBQ Chickpea Sliders deliver all of the sweet, smoky flavor you want from a saucy sandwich. The super easy (and affordable!) recipe is in our cookbook, Frugal Vegan. Grab your copy at the link in our bio!⠀
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  • Perhaps you saw this blushing beet hummus in our vegan charcuterie post earlier this week. It adds a pop of color to any Valentine's Day spread! It's so delicious slathered on a baguette or crackers. Here's the how-to:⠀
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Roasted Beet Hummus⠀
⠀
½ pounds beets, trimmed⠀
1/3 cup tahini⠀
2 Tbsp. lemon juice⠀
1 garlic clove, minced⠀
¾ tsp. salt⠀
2-3 Tbsp. non-dairy milk (as needed)⠀
Fresh dill, chopped (optional)⠀
⠀
Instructions:⠀
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1. Preheat oven to 350F. Wrap beets in aluminum foil, place them on a baking sheet, and roast for an hour, or until tender.⠀
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2. Once the beets have cooled, peel and quarter them. Add the peeled beets, tahini, lemon juice, garlic and salt to a food processor. Blend until smooth, adding the non-dairy milk 1 tablespoon at a time as necessary.⠀ 3. Scoop hummus into a serving bowl and garnish with fresh dill, if using.⠀

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