Greek Zucchini Tzatziki - The Plant Based School
This zucchini tzatziki is light, creamy, and bursting with fresh herb flavor 🥒🌿. High-protein, low-calorie, and ready in minutes!| The Plant Based School
This zucchini tzatziki is light, creamy, and bursting with fresh herb flavor 🥒🌿. High-protein, low-calorie, and ready in minutes!| The Plant Based School
Looking for a quick and flavorful vegetarian dinner? Try hummus pasta with sauteed mushrooms; a delicious meal ready in less than 30 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
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 the flavors of tabouli, a refreshing Middle Eastern salad with parsley, tomatoes, bulgur, and lemon juice. Perfect with a spread.| 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
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
Discover the creamy and smoky flavors of Mutabal, a delicious Middle Eastern eggplant dip. Perfect as an appetizer or part of a meze platter.| 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
This delicious roasted cauliflower soup has a special Eastern Mediterranean flavor and irresistible texture. Try with pita bread, olives, and your favorite side.| The Plant Based School
Cauliflower rice is the perfect side dish to curries, stews, and anything with a sauce. It's easy to make in just 10 minutes on a pan.| 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
Discover the secrets to making delicious homemade hummus. Our recipe is quick, easy, and packed with nutritious ingredients.| The Plant Based School
Moroccan Chickpea Stew- an easy one-pot meal of flavorful and aromatic tomato sauce with chickpeas. 30 minutes and dinner is served with couscous or pita bread. Try it!| 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
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 and nutritious chickpea stew recipe. Ready in just 30 minutes, it's a perfect option for a quick and healthy dinner.| 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
Learn how to make delicious chana masala in just 30 minutes. This flavorful North Indian dish is perfect for a healthy lunch or dinner.| 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
