Earth to Veg ⋆ vegan international recipes

Double Rhubarb Dream Loaf with Rhubarb Butter

300 Calories, Canadian Cuisine, Recipe / oven, sweet

Rhubarb is the star of this vegan quick bread, which uses both fresh rhubarb and rhubarb butter. Buttery, sweet, and tangy, it’s the perfect summer dessert!

Paruppu Vadai (Indian Chickpea Fritters) in the Blender

600 Calories, Indian Cuisine, Recipe / appetizer, blender, oven, side, stovetop

These crispy vegan chickpea fritters are an Indian street snack called ambode or paruppu vadai. The batter is mixed in a blender or food processor. So easy!

DIY Taro Bubble Tea (Taro Boba)

600 Calories, Recipe, Taiwanese Cuisine / beverage, blender, stovetop, sweet

No powders or artificial flavours in this sweet, creamy taro bubble tea. Learn how to make the classic Taiwanese taro boba beverage using homemade taro paste.

Vegan Egg Roll in a Bowl (1-Pan Recipe)

300 Calories, American Cuisine, Chinese Cuisine, Recipe / lunch, stovetop

Packed full of mouthwatering flavours, low on dirty dishes: this vegan egg roll in a bowl is the perfect weeknight dinner. Gluten-free, low carb, WFPB options.

Guacamole From Scratch

100 Calories, Mexican Cuisine, Recipe / appetizer, raw

Fresh guacamole from scratch tastes so much better than the pre-packaged ones from the store. Put your ripe avocados to use in this addictive Mexican dip, which only takes 15 minutes to make.

Pretty in Pink Pineapple Pie

300 Calories, American Cuisine, Recipe / blender, stovetop, sweet

This naturally pink pineapple pie is inspired by a recipe from 1924. The no-bake filling is mixed in the blender for a silky smooth texture with minimal effort.