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
Lunch
Vegan Watercress Tea Sandwiches
Potato-Asparagus Tarts
Beet Bruschetta with homemade vegan ‘blue cheese’
Parsnip Bruschetta with Soy Cheese, Truffle Oil and Rucola
French Fries with Vegan Cheddar Spinach Dip
Denver Tofu Wrap
Chestnuts on Toast with Soy Creamy Wine Sauce
Tempeh Pineapple Toasts
Beluga Lentil Toast Points with Chive and Garlic Soy Yogurt
First
Previous
Next
Last
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
