This zucchini tzatziki is light, creamy, and bursting with fresh herb flavor 🥒🌿. High-protein, low-calorie, and ready in minutes!| 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
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
Discover the secrets to making delicious homemade hummus. Our recipe is quick, easy, and packed with nutritious ingredients.| 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 sweet potato hash, one of the tastiest Mexican-inspired meals you'll ever have. Perfect for breakfast, lunch, and dinner.| The Plant Based School
Discover the ultimate black bean salad with corn recipe. It's easy to make, vegetarian, vegan, and gluten-free. Perfect for a quick lunch or a tasty side dish.| The Plant Based School
Indulge in the creamy and delicious avocado spread made with avocado, tahini, lemon juice, and more. Perfect as a dip, spread, or in a sandwich.| 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
The easiest and best guacamole recipe that takes only minutes to make. Made with ripe avocado, lime juice, red onion, and salt.| The Plant Based School