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Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

Last updated on January 9, 2019 By Kate Kasbee Leave a Comment

There are certain meals that have a permanent place on my cozy foods list. Spaghetti drenched in marinara sauce is definitely up there; so is macaroni and ...

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Warm Pasta Salad with Healthy Greens

Warm Pasta Salad with Healthy Greens

Last updated on January 4, 2019 By Kate Kasbee Leave a Comment

I’m in a lunch rut. There, I said it. I cannot get into a midday meal groove for the life of me. To be honest, it’s a little embarrassing. When I’m not eating, ...

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Delicata Squash & Brussels Sprout Potstickers

Delicata Squash & Brussels Sprout Potstickers

Last updated on November 28, 2018 By Kate Kasbee 1 Comment

Hi, it’s Kate. I’m here to blow your taste buds away with another delicious Asian-inspired recipe. If you know me at all, this should come as no surprise. I’m a ...

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Coconut Curry Cauliflower Lettuce Wraps

Coconut Curry Cauliflower Lettuce Wraps

Last updated on October 11, 2018 By Kate Kasbee 2 Comments

If you’ve been following Well Vegan for a while, you know my recipes are heavily influenced by Asian cuisine. Despite the sweltering heat, I’ve been craving ...

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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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Creamy Cucumber Dill Crostini

Creamy Cucumber Dill Crostini

Last updated on July 9, 2018 By Kate Kasbee Leave a Comment

Before I stopped eating dairy I had a love affair with cheese. Unfortunately, cheese didn’t love me back. My body hasn’t been able to handle dairy products for ...

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Spicy Curry Hummus (Instant Pot)

Spicy Curry Hummus (Instant Pot)

Last updated on June 25, 2018 By Katie Koteen 2 Comments

The creamiest, dreamiest hummus you’ll ever make will come out of your instant pot. While this recipe uses the traditional garbanzo bean, the rich curry flavors ...

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Coconut Chocolate Chip Ice Cream Sandwiches

Coconut Chocolate Chip Ice Cream Sandwiches

Last updated on June 25, 2018 By Katie Koteen Leave a Comment

Do you remember that ice cream I made a few weeks ago? If you missed it, it was a Toasted Coconut Ice Cream and it was superb.Since then I’ve been ...

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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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Spicy Harissa Grilled Corn

Spicy Harissa Grilled Corn

Last updated on June 19, 2018 By Kate Kasbee 2 Comments

I have recently discovered another perk of living in southern California: it’s always grilling season. Granted, this will probably feel a lot more exciting in ...

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Our Favorite Recipes

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

Al Pastor Tempeh with Cilantro Lime Cauliflower Rice

Al Pastor Tempeh with Cilantro Lime Cauliflower Rice

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  • 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⠀
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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)⠀
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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.⠀
  • Here's a creative way to eat your veggies. Turn them into noodles! There's a time and place for zoodles but we're all about swoodles (sweet potato noodles) these days. In this recipe we drenched them in a sweet/savory Pad Thai sauce and sprinkled on some crispy tofu, cilantro, and crushed peanuts. Don't have a spiralizer? We recommend one on the blog and it costs less than $20. It's a great investment, in my opinion. Search for "Vegan Pad Thai" on wellvegan.com to find the recipe!⠀

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