PastaLentil Bolognese
Vegan Bolognese made from Beluga lentils that even meat eaters will love, with 20 grams of protein per serving.
1 hrEasy425 kcal
No ratings yetOrigin: Italian
Vegan
100% plant-based, 100% delicious: favorite vegan recipes.
44 recipes
- Pasta
Low CarbCauliflower Rice
A rice substitute made from cauliflower with a tenth of the carbohydrates, dry roasted instead of steamed, otherwise it turns to mush.
18 minEasy82 kcalNo ratings yetOrigin: International
Basic RecipesTomato Sauce
The one sauce that turns into pizza, pasta, lasagna, and casseroles. Four ingredients and no shortcuts when simmering.
55 minEasy96 kcalNo ratings yetOrigin: Italian
Basic RecipesHomemade Thai Curry Paste
Red and green curry paste made from fresh ingredients, and the difference compared to the jar is greater than with any other ingredient.
35 minMedium67 kcalNo ratings yetOrigin: Thai
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Basic RecipesRoasted Vegetables: Time & Temperature for Everything
Sixteen types of vegetables, each with a time and a temperature, so everything is ready at the same time.
55 minEasy459 kcalNo ratings yetOrigin: International
Soups & StewsRibollita
Tuscan bread and bean stew, "reboiled", and that is exactly the point.
14 hrEasy434 kcalNo ratings yetOrigin: Italian
DinnerGemista
Stuffed tomatoes and bell peppers baked in the oven, and the rice is added raw, not pre-cooked.
1 hr 55 minEasy431 kcalNo ratings yetOrigin: Greek
Basic RecipesHomemade Vegetable Broth
Ready in 45 minutes. Cooked longer, it does not get stronger, but bitter.
1 hrEasy18 kcalNo ratings yetOrigin: International
Basic RecipesSourdough Starter
Flour and water, seven days, feeding once a day, that is all it takes.
168 hr 10 minMedium33 kcalNo ratings yetOrigin: German
Bread & RollsNo-Knead Dutch Oven Bread
Twelve hours of time replace ten minutes of kneading, and the Dutch oven replaces the steam oven.
14 hr 25 minEasy145 kcalNo ratings yetOrigin: International
DinnerMicrowave Sweet Potato
Eight minutes instead of fifty, and with thirty seconds in a pan it still gets roasted flavors.
15 minEasy641 kcalNo ratings yetOrigin: American
DinnerFrozen Vegetable Soup
Frozen vegetables go straight into the pot frozen. Thawing them only costs time and flavor.
20 minEasy343 kcalNo ratings yetOrigin: International
Air FryerAir Fryer French Fries
One tablespoon of oil for one kilo of potatoes, and the rest is soaking and the right sequence.
1 hr 10 minEasy215 kcalNo ratings yetOrigin: Belgian
Air FryerAir Fryer Vegetables: Time & Temperature
Fourteen types of vegetables, each with a time and a temperature, the chart that should have come with the machine.
25 minEasy546 kcalNo ratings yetOrigin: International
SaladsPanzanella
The salad that makes stale bread the main ingredient, and gives tomato juice a purpose.
58 minEasy389 kcalNo ratings yetOrigin: Italian
Basic RecipesCarrot Top Pesto
The greens that get cut off at the store are edible, and they make a more robust pesto than basil.
18 minEasy267 kcalNo ratings yetOrigin: Italian
Basic RecipesVegetable Scrap Broth
The freezer bag next to the ice compartment collects scraps until it is full, and then the broth costs nothing.
55 minEasy16 kcalNo ratings yetOrigin: International
Bread & RollsGluten-Free Bread
Without gluten the structure is missing. Psyllium husks rebuild it, and the dough is intentionally liquid.
2 hr 45 minMedium145 kcalNo ratings yetOrigin: International
Basic RecipesLactose-Free Cheese Sauce
Potato and carrot combine with nutritional yeast to create a sauce that stretches and melts, completely without cheese.
30 minEasy169 kcalNo ratings yetOrigin: American
Basic RecipesVegan Cashew Cheese
Soaked cashews, lemon, and time create a spreadable cream cheese without any dairy products.
4 hr 20 minEasy144 kcalNo ratings yetOrigin: International
Basic RecipesVegan Aquafaba Mayonnaise
The water from the chickpea can replaces the egg yolk, and it emulsifies just as reliably.
8 minEasy205 kcalNo ratings yetOrigin: French
Cakes & PastriesEggless Loaf Cake
Vinegar and baking soda replace the egg, creating carbon dioxide and a moist, fluffy result.
50 minEasy252 kcalNo ratings yetOrigin: American
DinnerLow-FODMAP Vegetable Stir-Fry
Garlic oil instead of garlic. The flavor compounds are fat-soluble, but the fructans are not.
30 minEasy528 kcalNo ratings yetOrigin: International
Basic RecipesSoy-Free Asian Sauce
Coconut aminos and mushroom broth replace soy sauce. It is salty, dark, and packed with the same umami.
25 minEasy19 kcalNo ratings yetOrigin: International
Basic RecipesVegan Fish Sauce
Fermented soybeans, seaweed, and pineapple provide that deep, salty note without a single fish in sight.
12 hr 35 minEasy18 kcalNo ratings yetOrigin: Vietnamese
Soups & StewsLentil Soup
Hearty soup made from brown lentils with root vegetables and a splash of vinegar at the end.
1 hr 5 minEasy327 kcalNo ratings yetOrigin: German
Soups & StewsGazpacho
Ice-cold Spanish vegetable soup made from raw tomatoes, cucumber, and bell pepper, served in a glass.
4 hr 20 minEasy393 kcalNo ratings yetOrigin: Spanish
Soups & StewsSweet Potato Ginger Soup
Velvety orange soup with coconut milk, fresh ginger and toasted seeds.
1 hrEasy475 kcalNo ratings yetOrigin: International
SaladsQuinoa Bowl with Roasted Vegetables
Fluffy quinoa with roasted vegetables, chickpeas, and a creamy lemon tahini dressing.
55 minEasy815 kcalNo ratings yetOrigin: International
SaladsBuddha Bowl
Colorful bowl of rice, roasted vegetables, red cabbage, edamame, and creamy peanut dressing.
1 hrEasy736 kcalNo ratings yetOrigin: International
DinnerCrispy Spring Rolls
Golden brown fried rolls with a crisp vegetable filling and a flaky, crunchy shell.
55 minMedium386 kcalNo ratings yetOrigin: Chinese
SaladsGuacamole & Nachos
Chunky avocado dip with lime, cilantro, and onion, served with crispy tortilla chips.
10 minEasy551 kcalNo ratings yetOrigin: Mexican
LunchChana Masala
Chickpeas in a dark, spicy tomato sauce with amchur for the typical fruity acidity.
45 minEasy412 kcalNo ratings yetOrigin: Indian
DinnerSamosas
Crispy pastries with a spiced potato and pea filling, fried until golden brown.
1 hr 45 minMedium462 kcalNo ratings yetOrigin: Indian- Vegetarian
Creamy Hummus
Velvety chickpea cream with tahini and lemon, as smooth as in a Lebanese restaurant.
55 minEasy365 kcalNo ratings yetOrigin: Lebanese 
VegetarianFalafel
Crispy on the outside, bright green and herbaceous on the inside, made from soaked chickpeas.
12 hr 50 minMedium546 kcalNo ratings yetOrigin: Lebanese
SaladsTabbouleh
Herb salad with lots of parsley, a little bulgur, tomato, and plenty of lemon.
50 minEasy224 kcalNo ratings yetOrigin: Lebanese
VegetarianBaba Ganoush
Smoky eggplant dip with tahini, garlic and lemon, roasted over an open flame.
50 minEasy267 kcalNo ratings yetOrigin: Lebanese
VegetarianRatatouille
Provençal summer vegetables, each variety seared individually and then gently braised together.
1 hr 10 minEasy337 kcalNo ratings yetOrigin: French
BreakfastSmoothie Bowl
Thick, spoonable berry and banana base topped with granola, fruit, and seeds.
10 minEasy530 kcalNo ratings yetOrigin: International
DrinksStrawberry Basil Lemonade
Homemade summer lemonade with fresh strawberries, basil, and lime, without refined sugar.
45 minEasy105 kcalNo ratings yetOrigin: International
VeganVegan Thai Curry with Crispy Tofu
Red Thai curry with coconut milk, colorful vegetables and golden brown fried tofu, ready in 35 minutes.
35 minEasy751 kcalNo ratings yetOrigin: Thai
PastaSpaghetti Aglio e Olio
Garlic, good olive oil, chili, and parsley make this the fastest brilliant pasta dish ever.
17 minEasy750 kcalNo ratings yetOrigin: Italian
Soups & StewsCreamy Pumpkin Soup with Coconut & Ginger
Velvety Hokkaido soup with coconut milk, ginger and toasted pumpkin seeds, soul food for cold days.
40 minEasy428 kcalNo ratings yetOrigin: German