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
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
Breaded eggplant is an easy and tasty recipe you can enjoy as an appetizer, side, or main dish on top of pasta with delicious marinara sauce.| 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
Our zucchini boats are a tasty, wholesome, and nutritious vegetarian recipe. Try this healthy comfort food that everyone will love.| The Plant Based School