Japanese
Ingredients: * 4 cups vegetable broth * 2 cups water * 1 tablespoon miso paste * 1 tablespoon soy sauce * 1 tablespoon sesame oil * 2 cloves garlic, minced * 1-inch ginger, grated * 1 small onion, thinly sliced * 1 carrot, julienned * 1 red bell pepper, thinly sliced * 1 cup sliced mushrooms * 1 block tofu, cubed * 2
Indian
Ingredients: * 2 cups Basmati rice * 1 cup mixed vegetables (carrots, peas, bell peppers) * 1 onion, finely chopped * 2 tomatoes, pureed * 1/2 cup cashews, soaked * 1/4 cup vegan yogurt * 2 tablespoons oil * 1 tablespoon ginger-garlic paste * 1 tablespoon biryani masala * 1 teaspoon turmeric powder * 1 teaspoon garam masala * 1
Thai
Ingredients: * 8 oz rice noodles * 1 tbsp vegetable oil * 1 onion, sliced * 2 cloves of garlic, minced * 1 tbsp red curry paste * 1 can coconut milk * 1 cup vegetable broth * 1 tbsp soy sauce * 1 tbsp brown sugar * 1 red bell pepper, sliced * 1 carrot, julienned * 1 cup snow peas
Dessert
Ingredients: * 1 cup plant-based butter, softened * 1 cup brown sugar * 1/2 cup granulated sugar * 2 teaspoons vanilla extract * 2 cups all-purpose flour * 1 teaspoon baking soda * 1/2 teaspoon salt * 1 1/2 cups vegan chocolate chips Instructions: 1. Preheat your oven to 350°F (175°C) and line
Mexican
1. Preheat the oven to 400°F (200°C). 2. Prepare the lentil filling by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. Add 2 minced garlic cloves and cook for another 1 minute.
Mediterranean
1. Cook 1 cup of couscous according to package instructions and let it cool. 2. In a large bowl, combine the cooked couscous, 1 cup of halved cherry tomatoes, 1 cup of diced cucumbers, 1/2 cup of sliced Kalamata olives, and 1/4 cup of chopped fresh parsley. 3.
American
Ingredients: * 4 cups mixed greens * 1 cup cherry tomatoes, halved * 1 cucumber, sliced * 1 bell pepper, thinly sliced * 1 carrot, shredded * 1 avocado, diced * For the lemon vinaigrette: Instructions: 1. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, carrot, and avocado. 2. In a
Chinese
Ingredients: * 1 package of vegan chicken substitute, sliced * 1 cup cashews * 1 broccoli crown, cut into florets * 2 carrots, sliced thinly * 1 red bell pepper, sliced * 1 yellow bell pepper, sliced * 1 green bell pepper, sliced * 1/4 cup soy sauce * 2 tablespoons hoisin sauce * 1 tablespoon rice vinegar * 1
Italian
Ingredients: * 4 ripe tomatoes * 1 block of vegan mozzarella cheese * A handful of fresh basil leaves * 2 tablespoons of balsamic glaze * Extra virgin olive oil for drizzling * Salt and pepper to taste Instructions: 1. Wash and slice the ripe tomatoes into thick rounds. 2. Drain and slice the vegan mozzarella
Breakfast
Ingredients: * 1 cup quinoa * 1 avocado, sliced * 1 cup diced tofu * 1 tablespoon olive oil * 1 teaspoon turmeric powder * 1 teaspoon paprika * 1 teaspoon garlic powder * 1 teaspoon onion powder * 2 cups mixed roasted veggies (such as bell peppers, zucchini, and sweet potatoes) * 2 cups fresh greens (such as spinach
Seasonal
Ingredients: * 1 medium butternut squash, peeled and cubed * 1 onion, chopped * 2 cloves of garlic, minced * 1 carrot, chopped * 1 apple, peeled, cored, and chopped * 4 cups vegetable broth * 1/2 cup coconut milk * 1 teaspoon ground cumin * 1/2 teaspoon ground cinnamon * Salt and pepper to taste Instructions: 1.
Japanese
Ingredients: * 1 cup all-purpose flour * 1 tablespoon matcha powder * 1 tablespoon sugar * 1 teaspoon baking powder * 1 cup almond milk * 1 tablespoon apple cider vinegar * 1 tablespoon coconut oil, melted * 1 teaspoon vanilla extract * Optional toppings: fresh berries, maple syrup, vegan butter Instructions: 1. In a large bowl, whisk together