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Vegan Greek Salad Wrap

Vegan Greek Salad Wrap

Last updated on August 10, 2018 By Kate Kasbee Leave a Comment

Who remembers eating tortilla roll-ups back in the day? I think the classic combination was something like: flour tortilla, turkey, and cheddar cheese. At least ...

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Vegan Lunch Ideas for Back to School

Vegan Lunch Ideas for Back to School

Last updated on June 27, 2018 By Kate Kasbee 4 Comments

Can you believe summer is already winding down? It feels like just yesterday we were loading up the grill with corn on the cob and juicy Portobello mushroom ...

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Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

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Our Favorite Recipes

Belgian sugar waffles

Liege Waffles (Belgian Sugar Waffles)

Curry Ramen with Crispy Baked Tofu

Curry Ramen with Crispy Baked Tofu

tempeh breakfast hash

Savory Tempeh Breakfast Hash

Olive and Artichoke Pasta Salad

Olive and Artichoke Pasta Salad

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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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