This zucchini tzatziki is light, creamy, and bursting with fresh herb flavor 🥒🌿. High-protein, low-calorie, and ready in minutes!| The Plant Based School
Discover how to cook couscous in 10 min with simple ingredients. Pair this versatile ingredient with vegetables, stews, salads, and more.| The Plant Based School
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
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
Stuffed tomatoes are a juicy and satisfying meal with a mouthwatering rice filling and rich Mediterranean flavors.| The Plant Based School
Make your own delicious baba ganoush at home. This Middle Eastern eggplant dip has a smooth, creamy texture and a captivating flavor.| 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
Looking for a healthy and delicious meal? Try our protein-packed quinoa chickpea salad with colorful veggies and a honey-mustard dressing.| The Plant Based School
Learn how to make homemade falafel with this easy recipe. Crispy on the outside, soft and flavorful on the inside. Vegetarian, vegan, and gluten-free.| The Plant Based School
Aloo Gobi is a simple vegetarian Indian dish with potatoes (aloo), cauliflower (gobi), and a mix of spices such as turmeric and cumin.| 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
This vegan sour cream is so easy to make with cashews, water, lemon juice, apple cider vinegar, and salt. It's silky, creamy, and delicious!| The Plant Based School
Avocado salad is creamy, crunchy, and refreshing, and it's all you need for a quick lunch or light dinner during the hot summer months.| The Plant Based School
Try our delicious vegetarian recipe for stuffed eggplant. Roasted eggplant boats filled with a bold and meaty lentil filling.| 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
Make delicious homemade pita bread in under 2 hours! Soft, fluffy, and perfect for filling or dipping. Suitable for vegetarian and vegan diets.| The Plant Based School