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Summer Peach Salad with Pistachios

Summer Peach Salad with Pistachios

Last updated on November 1, 2018 By Kate Kasbee 3 Comments

Is there anything better than biting into a ripe, juicy peach? I know I say this about every summer fruit and vegetable, but this time I really mean it. They’re ...

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Lentil and Wild Rice Salad with Summer Vegetables

Lentil and Wild Rice Salad with Summer Vegetables

Last updated on November 1, 2018 By Katie Koteen 2 Comments

The rain in Portland has (mostly) stopped and temperatures are on the rise. We have no less than three perfect months ahead of us, not quite summer, but we’ve ...

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Curried Chickpea Avocado Salad

Curried Chickpea Avocado Salad

Last updated on May 24, 2018 By Katie Koteen 1 Comment

I have been looking forward to making this curried chickpea avocado salad all week. I usually don’t spend too much time on lunches, I am a lazy luncher. And I ...

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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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Vegan Detox Glow Bowl

Vegan Detox Glow Bowl

Last updated on December 18, 2018 By Kate Kasbee 1 Comment

Happy New Year!!How did you ring in 2018? We had a few friends over for a small celebration. I was on snack duty (naturally) and Andrew was busy at the bar ...

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Kale Salad with Golden Turmeric Dressing

Kale Salad with Golden Turmeric Dressing

Last updated on July 10, 2018 By Kate Kasbee 1 Comment

A few weeks back, I spent a blissful Sunday in a little beach town on Lake Michigan. The weather was perfect – sunny skies, warm sand, gentle waves. I finished ...

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15 Delicious Protein-Packed Vegan Salads

15 Delicious Protein-Packed Vegan Salads

Last updated on June 27, 2018 By Kate Kasbee 3 Comments

Oh, salads. They should be easy to throw together for a healthy mid-day meal, but they’re actually pretty easy to screw up. Add too many toppings and you’re ...

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Top 10 Well Vegan Recipes of 2015

Top 10 Well Vegan Recipes of 2015

Last updated on March 4, 2017 By Kate Kasbee 1 Comment

Happy New Year!We hope you had a super-relaxing holiday and are ready to take on 2016 with renewed determination to be the healthiest, happiest you to date. ...

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5 Delicious Vegan Fourth of July Recipes

5 Delicious Vegan Fourth of July Recipes

Last updated on June 27, 2018 By Kate Kasbee Leave a Comment

It’s officially summer. I don’t know about you, but I couldn’t be happier. The sun is shining, my garden is overflowing with fresh fruits and veggies, and I ...

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Vegan Cobb Salad

Vegan Cobb Salad

Last updated on April 12, 2018 By Katie Koteen 2 Comments

Native Foods has arrived in San Diego! Maybe you have one where you come from, but an entirely vegan-friendly restaurant is a hard to find around here. It's ...

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Our Favorite Recipes

Peaches and Cardamom Cream Smoothie Bowl

Peaches and Cardamom Cream Smoothie Bowl

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

overnight quinoa

Overnight Quinoa with Strawberry Rhubarb Jam

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

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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⠀
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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.⠀

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