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
Review: Cinnamon-Soaked Wheat Berry Salad
Quinoa and Pickled Beet Salad with Pears and Mint
Marinated Kohlrabi and Mango Salad
Thai Curried Hokkaido Soup with Kale
Broccoli and Sweet Potato Stir-Fry
Warm Salad of Roasted Potatoes, Spiced Chickpeas and Spinach
Tomato Bruschetta with Vegan Feta Spread
Field Salad, Kohlrabi and Apple Salad with Minty Poppy seed Dressing
Apricot Vegan Cream Cheese Bruschetta
Tofu Salad Wraps
Purple Sprouting Broccoli on Pasta
Tagliatelle with Mushroom and Tofu Ragù
Review: Curried Pumpkin and Chickpea Burgers
Pasta with Kale and White Beans
Lemony Gnocchi with Broccoli and Mushrooms
Winter Squash Pot-stickers with Asian Dipping Sauce
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