Healthy, Whole Foods, Plant-Based Vegan Recipes
This hearty vegan recipe for Belgian Portobello Mushroom Stew has comfort food written all over it. Based on a classic recipe from the great Jacques Pepin, Belgian beer provides the base for the stock with beefy mushrooms and chunks of vegetables. Serve with Mashed Potatoes or Rice Pilaf for a satisfying, plant-based dinner.
Healthy, whole ingredients like almonds, dates, and whole grain oats come together in this easy no-bake recipe for Lemon Poppy Seed Energy Bars. Fresh lemon and shredded coconut create bright, delicious flavor. These gluten-free, plant-based vegan bars are kid-friendly and great for a healthy snack.
These are the Ultimate Vegan Portobello Mushroom Burgers! for your summer grilling! Hearty Portobello Mushrooms soak in an oil-free Dijon mustard marinade. Then, they are grilled with peppers and onions before getting topped with baby arugula. Oil-free, whole foods, plant-based, and satisfying: you are ready for summer.
This Vegan Blueberry Crisp recipe sings of summer, with both fresh and dried blueberries. A crumbly gluten-free oat topping adds crunchy texture for the naturally-sweet blueberry filling. Free of refined sugars and syrups, this healthy dessert, is summer indulgence without the guilt.
