Enjoy chickpea fritters with pita bread, in a wrap, salads, and bowls. Made with canned chickpeas, herbs, & spices. Perfect for weeknight dinners & meal prep!| The Plant Based School
Yogurt tahini sauce is easy, creamy, and refreshing and is a wonderful way to add a tangy flavor to grains, salads, sandwiches, and veggies.| The Plant Based School
Our stuffed bell peppers are a tasty and satisfying recipe that combines rice, lentils, and fragrant spices into a hearty and healthy meal.| The Plant Based School
Cucumber tomato salad is a crunchy and refreshing dish to enjoy during hot summer days. It makes for a great side dish or light main dish.| The Plant Based School
Discover a delicious and easy recipe for stuffed zucchini with a mouthwatering ricotta sun-dried tomato filling. Perfect for a satisfying dinner or side dish.| The Plant Based School
Discover the authentic recipe for Panzanella salad, a rustic Italian bread salad filled with ripe tomatoes, crunchy cucumber, and zesty red onions.| The Plant Based School
This How to cook dried chickpeas guide will provide you with a step-by-step process of how to cook, store & use chickpeas all in one place.| The Plant Based School
Our 30 best vegetarian appetizers is a medley of fresh flavors. Explore a variety of Italian, Middle-Eastern, and American dishes.| The Plant Based School
Learn how to make delicious zucchini fritters at home with this easy recipe. Crispy outside, tender inside; they are a perfect light meal.| The Plant Based School