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Vegan Coconut Curry Ramen Noodles with marinated mushrooms. A simple, delicious dinner that's a hit every time! Vegetarian Meals, Healthy Recipes, Ramen, Vegan Recipes, Foodies, Meals, Vegetarian Dishes, Vegan Dishes, Vegan Dinners
Coconut Curry Ramen Noodles with Marinated Mushrooms
Vegan Coconut Curry Ramen Noodles with marinated mushrooms. A simple, delicious dinner that's a hit every time!
A comforting pasta that you feel good about. Lasagne, Pasta, Vegan Pasta, Pasta Recipes, Mushroom Stroganoff, Veggie Recipes
Vegetarian Mushroom Stroganoff (One Pot) - Evergreen Kitchen
A comforting pasta that you feel good about.
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30m
These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot. Quinoa, Curry, Paleo, Slow Cooker, Vegan Cabbage Rolls, Cabbage Rolls
Quinoa & Lentil Stuffed Vegan Cabbage Rolls
These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot.
These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot.
Quinoa & Lentil Stuffed Vegan Cabbage Rolls
These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot.
Lentil Bolognese Lentil Bolognese 2 T. olive oil 1 onion, finely diced 3 large carrots, peeled and chopped 7 cloves garlic, minced 1 (6 oz.) can tomato paste 1 (15 oz.) can tomato sauce 2 (14.5 oz.) cans diced Italian tomatoes 2 T. dried sweet basil 1 tsp. dried oregano 1/4 tsp. baking soda Salt and pepper to taste 2 c. red lentils, rinsed and picked over 2 c. water Spaghetti, Pesto, Spaghetti Squash, Lentil Bolognese, Bolognese Recipe, Veggie Dishes, Bolognese
Lentil Bolognese Lentil Bolognese 2 T. olive oil 1 onion, finely diced 3 large carrots, peeled and chopped 7 cloves garlic, minced 1 (6 oz.) can tomato paste 1 (15 oz.) can tomato sauce 2 (14.5 oz.) cans diced Italian tomatoes 2 T. dried sweet basil 1 tsp. dried oregano 1/4 tsp. baking soda Salt and pepper to taste 2 c. red lentils, rinsed and picked over 2 c. water