Earth to Veg (previously Real Ordinary Food) is all about making international recipes accessible to the vegan home cook. Featuring cuisines all over the world! Comment a favourite dish you would like to see veganized.
Packed full of mouthwatering flavours, low on dirty dishes: this vegan egg roll in a bowl is the perfect weeknight dinner. Gluten-free, low carb, WFPB options.
The only vegan sweet dough you’ll need for all your enriched baking needs. Knead by hand or in a stand mixer. Plus: how to make a fast one-rise sandwich loaf.
Each of these easy, fresh vegan peach smoothies takes less than 3 ingredients to make. They're all sugar-free and use only fruits and veggies.
Isa Chandra's gumbo-inspired recipe for vegan okra stew is plant-based and delicious. Can be made using almost entirely pantry ingredients.
If you have to pick just one vegan restaurant in Vancouver to bring a reluctant meat eater and convert them to the joys of soy, MeeT might be the place.
The complete guide to cooking vegan hot pot, whether you’re hosting a Chinese New Year party or just want to go all out on a delicious meal because why not! (The recipe given below is just one of numerous ways to enjoy hot pot. Please see the detailed guide in the post.)
Pisnyi borscht is a traditional vegan beet soup served on Christmas Eve in Ukraine, and it’s also enjoyed all year round. Recipe for Instant Pot or stovetop.
Soondubu jjigae, a comforting Korean stew made with tangy kimchi and silken tofu, is the perfect vegan recipe that will keep you warm all winter long.
These vegan shortbread cookies are inspired by Pillsbury slice-and-bake cookies. Includes instructions for customizing with your own flavours!
This vegan cheesy cauliflower bake is healthier than it tastes. You won't have to feel guilty coming back for seconds! It's perfect as a main course or a side.
Serve a vegan and gluten-free side this Thanksgiving! This nutty and flavourful wild rice blend is ready in less than an hour thanks to the Instant Pot.
Bake some juicy summer strawberries into this delightful vegan snack cake. It's lightly sweet and perfect for breakfast, dessert, or any time in between.
This vegan version of a simple Chinese comfort food, fanqie chaodan (番茄炒蛋), uses eggy crumbled tofu and kala namak for a rich, saucy tomato stir fry dish.
This vegan gumbo is a meatless take on the classic Cajun dish, complete with chick'n and Andouille soysage. No beans or other stuff that never belongs in gumbo!
Haskaps (aka honeyberries) are a delicious summer fruit. Here, haskap jam is used to make a fruity vegan yogurt—to be enjoyed on its own or as a smoothie bowl base!
This simple five-ingredient recipe can only be made during the short fiddlehead season, so pick up some fresh fiddleheads today for a delightful side dish.
This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl. It makes a perfect treat for breakfast or any time of day!
Use an Instant Pot to perfectly cook the base of this Turkish kısır salad while you chop the veggies. Then just toss everything together for an easy spring salad!
Here's my quick and easy poke bowl recipe featuring vegan sashimi and vegan unagi. Bursting with realistic seafood flavours, this colourful bowl will satisfy all your sushi cravings.
Lily bulbs (百合) are cooked with cashews in a variety of Chinese stir fries; this vegan recipe adds snow peas and carrots for a deliciously crunchy side dish.