Fall
-
Vegan Cranberry Coffee Cake
-
Chai Infused Butternut Squash Soup
-
Immaculate Holiday Raspberry Lemon Crescent Roll Ring
-
Butternut Squash Green Pozole
-
Vegan Tofu Tequila Chili
-
Spicy Cauliflower and White Bean Tacos
-
Gooey Mushroom Quesadillas from Frugal Vegan
-
Smoky Kale and Chickpeas with Miso Peanut Drizzle
-
Vegan Pumpkin Cake with Pecan Streusel
-
Brussel Sprout Apple Salad with Coconut Bacon
-
Slow Cooker Mexican Bean and Potato Soup
-
Jackfruit Salsa Verde Tostadas
-
Almond Stuffed Dates
-
Cranberry Stuffed Sweet Potatoes
-
Slow Cooker Mulled Wine
-
Tea Marinated Baked Tofu
-
Pomegranate Orange Prosecco Cocktail
-
Vegan Cheddar, Apple and Brown Rice Salad
-
Maple Mustard Salad Dressing
-
How to Make Arepas
-
Nutty Chocolate Granola
-
How to Make Tostadas
-
Vegan Creamy Rajas
-
Vegan Mushroom and Eggplant Sloppy Joes
-
Tofu Sweet Potato and Almond Butter Stew
-
Smoky Mac ’n’ Cheese with Coconut Bacon
-
Chile Lime Tofu
-
Roasted Breakfast Potatoes
-
Chipotle Green Beans with Tomatoes
-
Vegan Apple and Sauerkraut Sausages
-
Mexican Cabbage and Avocado Salad
-
Creamy Rosé Pasta
-
Slow Cooker Vegan Chili Sauce and Grape Jelly Meatballs
-
Mexican Style Vegan Hot Dogs
-
Baked Pumpkin Spice Chocolate Chip Donuts
-
Vegan Pumpkin Chocolate Chip Cookies
-
Apple Cider Pumpkin Oatmeal
-
Vegan Pumpkin Cranberry Cornbread
-
Vegan Chorizo and Chickpea Pasta
-
Vegan BBQ Ranch Chicken Salad