This Vegan Apple Pie Baked Oatmeal is cozy, warm, and chock full of Fall vibes. Made with sweet apples and rolled oats, this healthy meal prepped breakfast will warm your tummy and satisfy you for several hours with minimal effort.
Emphatically the king of curries - This Thai Massaman curry is a warm, comforting curry that is perfect for any night of the week. You don’t need a lot of time or ingredients to make this a delicious treat the whole family will love. Add additional veggies and make this a complete, wholesome convenience meal you’ll be making over and over again!
Pumpkin Chocolate Chip Muffins are a delicious snack or dessert for fall. They're easy and simple to make, and this recipe is both vegan and gluten-free. It has all the tasty flavors of the season ... a bit of pumpkin, some walnuts and pecans, and cranberries. Chocolate, of course, is yummy year-round!
Adjust this vegan meal plan to fit your schedule and your nutritional needs. You may want a lighter dinner and a more hearty lunch. Simply switch the two meals and enjoy.
These wholesome yet delicious banana oatmeal breakfast cookies are gluten-free, vegan, soft and full of spiced banana flavor. An easy cookie recipe to throw together on a Sunday for breakfast all week!
Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup.
Fall Harvest Bowls with Creamy Poppyseed Dressing is an ultra-nourishing, 30-minute vegan meal that beautifully showcases seasonal produce and pantry staples, but can be enjoyed year-round. A bed of baby spinach and arugula houses a hearty melange of black glutinous rice, chickpeas, fresh apples, and shredded carrots — topped off with a tahini-based Creamy Poppyseed Dressing, dried cranberries, and roasted pecans.
Vegans and carnivores alike will love these mushroom dumplings filled with a mixture of Shiitake mushrooms, cabbage, water chestnuts, and fragrant garlic and ginger, then dipped in a spicy black garlic soy sauce.
This creamy Vegan Pumpkin Ice Cream recipe tastes like frozen pumpkin pie! It uses coconut milk as the base, so it’s completely dairy-free.
Lisa Viger Gotte
Hello! I'm Lisa, an artist, photographer, author, gardener, navel-gazer, and lover of the planet and all its inhabitants. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.