Earth to Veg ⋆ Page 3 of 16 ⋆ international plant-based recipes

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.

roasted kalettes with tahini salad dressing

Kalettes and How to Cook Them

200 Calories, British Cuisine, Global Cuisine, Product Review, Recipe / instant pot, oven, stovetop

The kalette is also known as the kale sprout or flower sprout. Learn about what kalettes are, and how to cook this vegetable in five different ways.

Vegan Master Sweet Dough & One-Rise Sandwich Bread

700 Calories, Global Cuisine, Recipe / oven

The only vegan sweet dough you’ll need for all your enriched baking needs. Knead by hand or in a stand mixer. Plus: how to make a fast one-rise sandwich loaf.