RECIPES

Hearty and inviting, this soup is perfect for when the great indoors are calling your name.  This recipe can be made on the stovetop in 30 minutes, or you can toss everything in your slow cooker in the morning to enjoy when you get home from work. It can easily be cut in half or doubled.

You don’t need a blender to make a flavorful shake. Choose your flavor profile, add the ingredients to your shaker cup, shake your money maker (aka your shaker cup) and enjoy. Not sure how to properly stack your shaker cup? Follow this formula—and make sure you stack it in order!

Roasted vegetables are such a winter staple for comfort foods. This fragrant blend of onions, squash, and thyme will fill your home with delicious smells and serve as the perfect side dish to any dinner.

In the midst of many incredible meals at the Outpost this year, these protein pancakes stood out as a clear favorite. Requested every morning, these plant-based powerhouses were a nourishing and warming way to start our days.

Who says delicious can’t also be healthy? This balanced apple smoothie is a great way to add sweetness to your day, while also getting a tasty protein boost. Incorporate this shake in as a mid-morning or afternoon snack.

Cinnamon and nutmeg combined with banana give this bar the taste of traditional banana bread, in a nutrient dense, convenient form.

Want to start your day with a biscotti and coffee? Switch it up with a raspberry biscotti smoothie in one hand, and coffee in the other.

Pick your favorite vanilla flavored Vega protein powder, and blend up this unique blueberry orange protein smoothie. Yes, the whole orange (minus the peel) can go into your blender. Just try to choose a seedless orange.

Want a supercharged chocolate shake? Try this next-level smoothie by Tess Masters in her new cookbook The Perfect Blend. (You really can’t taste the cauliflower and collard greens!)

Combine Cherries with apples, açai puree, coconut milk and some warm spices to create this super fruity smoothie bowl, and don’t forget to decorate with all your favorite toppings!

“When I eat chocolate, I go over to the dark side—and by that I mean the place where rich, raw, organic cacao turns into decadent pudding. If you like dark, bittersweet flavors, this dessert may be right up your alley. If you’re a milk-chocolate lover, serve it with cream, berries, and chopped almonds to cut the bitterness and balance every bite. This pudding is best consumed the day it’s made, as the avocados will oxidize and the flavors will change over time. This pudding works best with ripe avocados that don’t have any brown discolorations. Overripe or bruised avocados detract from the taste.”

Blend, freeze, slice, and scarf. That’s how easy this cake is! We love this new plant-based cheesecake recipe by Tess Masters in her new cookbook. Once you have your cashews soaked (essential for a righteously creamy consistency), this decadent dessert takes less than 15 minutes to put together. Add the lemon and poppy seeds for an awesome twist and a drizzle of strawberry sauce to up the indulgence.

Typically I fall into the DI-Don’t category. My DIY attempts are good for a laugh and that’s about it. Unless it involves food—then watch out. I’m a DIY boss. So even if you don’t consider yourself a DIY’er I encourage you to give this easy gift project a shot. If you’re a seasoned DIY’er then feel free to jazz this up as only a DIY master like yourself knows how.

For December’s Mystery Box, we challenged three Vegatopians to come up with a cranberry-inspired dish to help you make use of all of those extra cranberries that won’t make it into your holiday cranberry sauces or side dishes.

Preparing to host a plant-based holiday feast? Trying to come up with a main dish might seem like a tricky task, but this stuffed squash is quick to prepare and won’t need to spend all day cooking in the oven. This recipe will work with any winter squash, so grab your favorite one.

Well, well, Wellington. I can sense that your hunt for the perfect plant-based main dish for your holiday feast has led you here. You are in luck! This Lentil Wellington will do more than just suffice as a substitute for meaty main dishes as the star of your dinner table. Get your food processor ready, and prepare to impress!

Swap out Parmesan cheese for homemade tofu ricotta for a delicious vegan alternative to classic eggplant parm. Prepare each layer and to make stacks of three for a hearty and flavorful dinner.

Without question, I cook Indian-inspired meals more than any other ethnic cuisine. Embrace the magical power of masala (a mixture of ground spices) to turn your grocery scraps and pantry staples into a simple, but oh-so-delicious meal. Lentils are my go-to for this recipe but this curry base can be used with any veggie or legume combo!

Feeling like you need to switch up your tofu recipes? Baked tofu is an incredibly versatile food and can be prepared in all sorts of delicious ways. Prep the baked tofu ahead of time so you can try all five recipes and have a tofu party all week long!

Put a new spin on your favorite dishes. Traditional Pad Thai gets a plant-powered kick, with the addition of spaghetti squash noodles. To make spaghetti-like noodles from this squash, use a fork to scrape them out of the shells after they’ve been halved and baked to make your Pad Thai base.