This year for Veganuary–an annual challenge that encourages people to eat a plant-based diet for the month of January–I made a point to try out a bunch of brand-new vegan recipes so that I could share my favorites with you! I’ve been posting them on my Facebook page every #MeatlessMonday and #TofuTuesday (or #TempehTuesday) this month. In case you don’t follow me there, here are a handful of them below.
Remember, you don’t have to go 100% vegan to make a difference. Eating even one or two nutritious plant-based meals a week still has a positive impact–for your health, for animals and for the planet. And I’m here to tell you: there are some excellent plant-based recipes out there. Try out some of my new favorites below–and let me know how you like them!
I just recently updated my Plant-Based Recipe Inspiration from Around the World blog post to add this recipe because it’s so good. Lots of great flavor–and leftovers to boot!
I’ve struggled over the years to find many quality vegan breakfast items that have enough protein in them and will keep me full until lunch. I’m happy to say that the struggle is over! Unlike other things that I often eat for breakfast (e.g. oatmeal or granola) this breakfast really tides me over until lunch. A winner!
During the summer, grilled veggies (from the garden + farmers market of course!) with fresh herbs and tempeh is one of my favorite go-to al fresco dinners. This is a nice, roasted winter version. I encourage you to get creative and add your own favorite veggies, herbs and spices. I subbed farro for the barley that the recipe calls for, and added tempeh for a little more protein.
I do enjoy a good bowl, and this one has some great flavors. Toasted sesame oil? Yes, please! Plus, more tempeh!
Have I mentioned that I love tempeh? And it’s full of protein. Here, hearty soba noodles meet a creamy and spicy sesame-cashew sauce and are paired with seared tempeh and fresh veggies. Packed with flavor and pretty quick + easy to make! (See picture at top of post.)