Oh My Veggies
A Vegetarian Food Site
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Latest posts
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Cornbread Pancakes
These cornbread pancakes are light, fluffy and golden, with the gentle crunch of fine cornmeal and just enough honey in the batter to make them taste like a warm honey cornbread muffin. They're a fun change from your usual stack, and they're every bit as easy to make. The batter…
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Vegan Banana Oatmeal Cookies
These vegan banana oatmeal cookies are soft, chewy little cookies made from mashed banana, gluten-free oats and a handful of chocolate chips, all stirred together in one bowl. There's no oil, no added sugar and no flour, so they're just as happy on the breakfast table as they…
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Vegan Lemon Bars
These vegan lemon bars have everything you love about the classic: a tender shortbread crust under a thick layer of bright, tangy lemon curd, finished with a snowy dusting of powdered sugar. They're also completely egg-free and made with everyday grocery store ingredients, so…
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Easy Mexican Slaw (with Cilantro-Lime Dressing)
Whip up this easy Mexican slaw for a weeknight side dish, topper for tacos, burgers, and more. Sweet, subtly spicy, with a nice crunch factor. This cilantro lime dressing really elevates the flavors of this Mexican coleslaw recipe. Once everything is tossed together, the slaw…
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Lemon Kale Pasta
This lemon kale pasta is coated in a creamy, bright green sauce made by blending raw kale with vegan yogurt, vegan cheese, garlic and a big squeeze of lemon. It comes together in about 15 minutes, tastes fresh and tangy with a little cheesy richness, and is just as good cold as…
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Aloo Gobi (Indian Potatoes and Cauliflower)
This aloo gobi is a cozy, one-pan Indian potato and cauliflower dish, with tender veggies cooked in cumin, turmeric, ginger and garam masala until every bite is golden and full of flavor. It's simple enough for a weeknight and tastes like something from your favorite Indian…
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Sweet Potato Pizza Crust with Mexican-Style Toppings
This sweet potato pizza crust is made from just a handful of pantry ingredients: a raw sweet potato, rolled oats and an egg, blitzed in the food processor and baked into a golden, sturdy round you can actually pick up. It's naturally a little sweet, full of fiber, and the…
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Vegan Noodle Stir-fry
This vegan noodle stir-fry tosses chewy noodles, crisp-tender vegetables and browned vegan chicken in a glossy, savory soy and hoisin sauce. It's one of those vegan noodles dinners that's on the table in about 30 minutes and never gets old. Snow peas, Chinese cabbage, red…
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Mushroom Curry
Mushroom Curry is an incredible Indian curry made with mushrooms, onions, garlic, and warm spices. Serve this creamy and delicious vegan curry dish over a bed of rice. Grab a fork and dive in! This smooth and rich mushroom sauce really elevates the flavor of this curry. I love…
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Easy Vegan Butter Chicken (Butter Chickpeas)
This easy vegan butter 'chicken' alternative is made with chickpeas and peanut butter for an incredibly creamy, satisfying result that's ideal for a weeknight dinner. Savory and rich, this plant based meal is also ready in 15 minutes. Gluten-free and oil-free. It's cool that…
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Vegan Paella
This vegan paella is a big, colorful pan of saffron rice cooked in vegetable stock and white wine, then baked with artichoke hearts, shiitake mushrooms, sweet piquillo peppers and briny capers. It's a classic vegetarian paella that feeds a crowd with very little fuss, and it…
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Soba Noodle Stir-fry With Mushrooms And Broccoli
This soba noodle recipe tosses nutty buckwheat noodles with mushrooms, broccoli, peppers and peas in a savory garlic miso sauce. It's a vegan soba noodle stir-fry that's ready in about 30 minutes, made with simple pantry ingredients, and every bit as comforting as takeout. The…
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One Pot Chickpea Pasta
This one pot chickpea pasta recipe cooks regular pasta right in a smoky, creamy tomato sauce with chickpeas, oyster mushrooms and red pepper. (Just to be clear, it's pasta made with chickpeas, not pasta made from chickpea flour.) Everything simmers together in one pan, so dinner…
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Vegan Mushroom Pâté with Truffle Oil
This gorgeous Mushroom Pate is a beautiful vegan pâté flavoured with wild mushrooms and a whisper of fragrant truffle oil. Serve with toasted sourdough and your favourite crackers, along with a glass of wine. This article was written and published by Oh My Veggies . It may not…
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Garlic Confit Recipe
Garlic confit is whole garlic cloves gently poached in olive oil until they turn golden, buttery-soft and sweet enough to spread on toast like jam. You get two things from one pan: mellow, melt-in-your-mouth cloves and a jar of garlic-infused olive oil that makes everything…
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Vegan Stuffed Mushrooms
These vegan stuffed mushrooms are big, juicy portobello caps piled high with a Greek-style filling of roasted red peppers, spinach, crispy panko, and tangy vegan feta. They're hearty enough to be dinner on their own and pretty enough to bring to the holiday table. The idea for…
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Whole Roasted Cauliflower with Tahini Sauce
This whole roasted cauliflower is poached in spiced broth, roasted until golden and caramelized, then topped with a ras el hanout tahini sauce, pomegranate seeds and toasted almonds. A stunning vegan holiday centerpiece. This article was written and published by Oh My Veggies .…
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Vegan Paella With Smoked Tofu
This vegan paella with smoked tofu is a hearty one-pan dinner of nutty short-grain brown rice, sweet peppers, fennel and smoky tofu cubes, all simmered in a saffron, sherry and smoked paprika broth until the rice is tender and golden. It's a different take from our classic Vegan…
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Marinated Olives with Lemon, Thyme and Garlic
Plump green Sicilian olives are marinated in lemon zest and juice, garlic and thyme for a totally addictive and delicious treat. This article was written and published by Oh My Veggies . It may not be reproduce or republished without permission of the author. The original…
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Sun-Dried Tomato Pesto
This sun-dried tomato pesto is bold, tangy and a little sweet, and it comes together in about five minutes with sun-dried tomatoes, walnuts, parsley, garlic and lemon. Spoon it onto pasta, swirl it into salads or slather it on a sandwich, and suddenly dinner tastes like you…