All Vegan Recipes - Earth to Veg

Strawberry Coconut Smoothie

Drinks, No-Cook Recipes, 300 Calories, Blender Recipes, Summer, Gluten-Free, Oil-Free, Nut-Free, Under 30 Minutes, Global Cuisine, Recipes

This easy strawberry coconut smoothie is made with just three ingredients and takes less than a minute for a lightly sweet, creamy, and dairy-free drink.

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Broccoli stalk salad with crumbled tofu, sesame seeds, and red pepper flakes.

High-Protein Broccoli Stalk Salad

Zero-Waste Recipes, No-Cook Recipes, 200 Calories, Salads, Spring, Summer, Fall, Gluten-Free, High-Protein, Meal Prep, Tofu, Under 30 Minutes, Asian Cuisine, Recipes

This high protein broccoli stalk salad turns shredded broccoli stems and crumbled tofu into a savoury, zero-waste salad. Perfect protein-packed lunch or side.

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Vegetable soup in a red Dutch oven with napa cabbage, mushrooms, and scallions.

Napa Cabbage Soup with Mushrooms

Soups, 200 Calories, Side Dishes, One-Pot, Stovetop Recipes, Spring, Fall, Asian Cuisine, Recipes

This one-pot napa cabbage soup with mushrooms is light, brothy, and full of umami. Tastes like it’s been simmered for hours, but it’s ready in 40 minutes.

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A bowl of bok choy tofu stir fry with marinated tofu planks and tender baby bok choy, set on a wooden table with black chopsticks and a checkered linen napkin.

Bok Choy Tofu Stir Fry (青菜炒豆干)

200 Calories, Chinese Cuisine 🇨🇳, Side Dishes, One-Pot, Stovetop Recipes, Spring, Summer, High-Protein, Tofu, Under 30 Minutes, Recipes

Bok Choy Tofu Stir Fry is my weeknight staple when I’m short on time but still want something healthy. Bok choy is tossed in a hot wok with chewy, savoury tofu.

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Plate of godshem topped with cardamom pods, framed by scattered raw mung beans and a checkered tea towel.

Godshe (Goan Mung Bean Pudding)

Desserts, Indian Cuisine 🇮🇳, 500 Calories, One-Pot, Stovetop Recipes, Summer, Gluten-Free, Oil-Free, Nut-Free, Meal Prep, Recipes

Godshe, a traditional Goan dessert of mung beans simmered with coconut milk and jaggery into a sweet scented pudding. Naturally plant-based and gluten-free.

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A bowl of strawberry avocado ice cream scoops.

Strawberry Avocado Ice Cream (Avocado Sorbet)

No-Cook Recipes, Desserts, 400 Calories, Snacks, Blender Recipes, Summer, Gluten-Free, Oil-Free, WFPB, Nut-Free, Under 30 Minutes, North American Cuisine, Recipes

Strawberry Avocado Ice Cream is just three ingredients, and less than 400 calories for an entire pint of ice cream! Plus it’s whole food plant based to boot.

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A pot full of Vegan Hamburger Helper being stirred with a wooden spoon.

Vegan Hamburger Helper (Cheeseburger Pasta)

American Cuisine 🇺🇸, Weeknight, Entrées, 600 Calories, Comfort Food, One-Pot, Stovetop Recipes, Fall, Winter, Nut-Free, Meal Prep, Recipes

This vegan Hamburger Helper copycat, aka cheeseburger pasta, is ready all in one pot. Tastes as nostalgic as the original but it’s all vegan and homemade!

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A pot full of lepenice (Czech sauerkraut mashed potatoes) on the kitchen table.

Lepenice (Czech Mashed Potatoes with Sauerkraut)

200 Calories, Side Dishes, Stovetop Recipes, Fall, Winter, Gluten-Free, Nut-Free, Meal Prep, Under 30 Minutes, European Cuisine, Recipes

Lepenice is an old-school Czech side dish of mashed potatoes mixed with sauerkraut. A tangy, probiotic alternative to the usual mash, and ready in 30 minutes.

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Nasu dengaku (sesame Japanese eggplants) over a bed of rice.

Nasu Dengaku (Air Fryer Japanese Eggplant) with Miso Glaze

Air Fryer Recipes, 200 Calories, Japanese Cuisine 🇯🇵, Side Dishes, Fall, Gluten-Free, Recipes

Air fryer + Japanese eggplant = incredibly tender, sweet and savoury Nasu Dengaku. Miso glaze is slathered on the eggplants for an irresistible umami flavour.

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Coriander chutney tofu scramble garnished with fresh cilantro and scallions.

Coconut Coriander Chutney Tofu Scramble

Zero-Waste Recipes, Weeknight, 400 Calories, Indian Cuisine 🇮🇳, Entrées, Side Dishes, One-Pot, Stovetop Recipes, Spring, Summer, Gluten-Free, Nut-Free, High-Protein, Tofu, Under 30 Minutes, Asian Cuisine, Recipes

A super easy way to use up your coconut coriander chutney from Indian takeout: use it as the sauce base for a chutney tofu scramble. Never waste chutney again!

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