These Gluten-Free Vegan Lentil Rolls with Garlic Spread are a delightful twist on classic bread rolls. Made with simple whole food plant-based ingredients and a blend of savory spices, these rolls are hearty, flavorful, and perfect for serving alongside soups, salads, or enjoyed on their own as a snack. The garlic zucchini spread adds a creamy, garlicky kick that complements the rolls beautifully. The post Vegan Red Lentil Dinner Rolls appeared first on The Whole Food Plant Based Cooking Show ..read more

This plant-based Spring Root Vegetable Hash is a delightful mix of colorful, seasonal vegetables that come together to create a dish that's as beautiful as it is delicious. The recipe combines earthy beets, vibrant carrots, crisp turnips, and fingerling potatoes with fragrant herbs and spices for a burst of fresh flavor. The post Meal Prep: Spring Root Vegetable Hash appeared first on The Whole Food Plant Based Cooking Show ..read more

One common comment I hear from people when discussing switching to a plant-based diet is that it is expensive. This couldn't be further from the truth unless you are only buying processed plant-based products. The post Plant Based on a Budget appeared first on The Whole Food Plant Based Cooking Show ..read more

This savory plant-based French Onion Soup recipe takes a classic French dish and reimagines it as a healthy and delicious vegan delight. Caramelized onions are simmered in a flavorful vegetable broth, infused with aromatic herbs and spices, and topped with homemade buckwheat bread slices and melted vegan cheese for a truly indulgent experience. The post Vegan French Onion Soup appeared first on The Whole Food Plant Based Cooking Show ..read more

Cherry Pie is one of my favorite pies and especially when fall is here. What's even better is when that pie is so good for you that you don't have to feel guilty eating it. This Plant Based Vegan Cherry Pie nourishes you with cherries that are full of antioxidants and a healthy omega rich flax and almond crust. Your body and your tastebuds will be thanking you! The post Vegan Cherry Pie appeared first on The Whole Food Plant Based Cooking Show ..read more

This plant-based strawberry rhubarb galette is a delightful twist on a classic dessert. The flaky gluten-free crust is made with a blend of oat flour and tahini, giving it a rich, nutty flavor. The simple filling is a vibrant mix of sweet strawberries and tart rhubarb, tossed with a touch of date paste. Each bite is a perfect balance of flavors and textures, making it a wonderful guilt-free treat for a lazy afternoon. The post Vegan Strawberry Rhubarb Galette appeared first on The Whole Food Plant Based Cooking Show ..read more

Our Cilantro Lime Dressing and Carrot Ginger Dressing are sure fire hits to add to your salad dressing menu. Whether you are looking for some tangy ginger zip or a bit of creamy cilantro heat we have you covered and they are so quick and easy to make! The post Two Oil-Free Vegan Salad Dressings appeared first on The Whole Food Plant Based Cooking Show ..read more

This recipe for plant-based vegan sweet potato gnocchi cooks up fluffy little pillows of savory joy that are incredibly easy to make! As a bonus, we'll whip up a creamy and delicious sun-dried tomato and spinach sauce to nestle our gnocchi in. Grab an apron and join me in the kitchen! The post Vegan Sweet Potato Gnocchi & Savory Sauce appeared first on The Whole Food Plant Based Cooking Show ..read more

There's nothing quite like a big, hearty slice of Plant-Based Chicago Style Deep Dish Pizza! Picture the thick, chewy crust cradling a creamy, gooey cheese sauce, homemade pepperoni, mushrooms, olives, and spinach, all topped with a scrumptious deep red pizza sauce ..read more

Few things rival the satisfaction of sinking your teeth into a chewy, savory, and utterly scrumptious piece of vegan Mushroom Jerky. This simple whole food, plant-based recipe can be whipped up in minutes and easily popped into the dehydrator, resulting in a superfood snack perfect for your on-the-go adventures ..read more