vegalicious
rcps
Meals
Meals
Appetizers
Soups
Beverages
Breads and Muffins
Breakfast
Condiments
Desserts and Sweets
Main Dishes
Lunch
Pasta & Noodles
Stew
Raw
Salads
Side Dishes
Snacks
Spreads and Dips
Ingredients
Ingredients
Fruit
Grains
Legumes
Herbs and spices
Nuts
Processed food
Vegetables
Fruit vegetables
Inflorescence vegetables
Leaf vegetables
Root vegetables
Stem vegetables
Tofu Burger Hoagie Roll
Vegan Spinach Gnudi dressed with Tomato Sauce
Beet Salad with Plums and Tofu Feta
Mushroom with Turnip Greens Strudel
Review: Middle-eastern Rice and Lentils with Harissa Aubergine
Sichuan TVP, Broccolini, Cashew Stir Fry
Roasted Rutabaga Wedges with Walnut, Apple, Date Soy Yogurt Dip
Homemade parsnip chips
Vegan Mexican Street Corn
Corn Pancakes with Blackcurrant Sauce
Review: Mushroom & Walnut Spicy “Bolognese”
Toast with Fava Bean, Avocado Spread and Pea Shoots
White Bean and Spinach Soup
4 Season Vegan on iBooks
Red Lentil Chili
Pasta with Asparagus and Lemon Balm Pesto
Meals
Appetizers
Soups
Beverages
Breads and Muffins
Breakfast
Condiments
Desserts and Sweets
Main Dishes
Lunch
Pasta & Noodles
Stew
Raw
Salads
Side Dishes
Snacks
Spreads and Dips
Ingredients
Fruit
Grains
Legumes
Herbs and spices
Nuts
Processed food
Vegetables
Fruit vegetables
Inflorescence vegetables
Leaf vegetables
Root vegetables
Stem vegetables