25 Plant-Based Cucumber Recipes – Soups, Salads, Pickles & More
Here's a collection of plant-based cucumber recipes that offer warm-weather refreshment — soups, salads, pickles & more.| The Vegan Atlas
Sometimes the best way to eat summer fruit just as Mother Nature intended — out of hand, and if need be, pitted and/or peeled. But sometimes, looking at a bowlful on the table or in the fridge doesn’t tempt as much as using summer fruits in simple and enticing recipes like the ones presented here. Read More The post Our 15 Favorite Recipes for Using Summer Fruits appeared first on The Vegan Atlas.| The Vegan Atlas
Smoky chickpeas with cilantro tahini is a lovely year-round dish by chef Sami Tamimi from his beautiful, bountiful book Boustany: A Celebration of Vegetables from My Palestine (Ten Speed Press, 2025). Boustany is indeed a celebration of vegetables — it’s entirely vegetarian, with plenty of plant-based dishes as well. It is also a journey through Read More The post Sami Tamimi’s Smoky Chickpeas with Cilantro Tahini appeared first on The Vegan Atlas.| The Vegan Atlas
Tess Challis, author of Food Joy contributed this recipe for an easy bean thread noodle salad flavored with tahini, lime, and ginger. She writes: “Bean-threads are a longtime favorite of mine. Found in any Asian market, they’re so fun and versatile. I love their springy texture and versatility — plus, they’re good either hot or Read More The post Tahini, Lime, and Ginger Bean Thread Noodle Salad appeared first on The Vegan Atlas.| The Vegan Atlas
In this Sicilian-inspired recipe, fresh mint adds a surprising flavor element to mild zucchini. It’s a refreshing way to make good use of two abundant garden goods. Simple sautéed zucchini with fresh mint is a great go-to side dish for late summer and beyond. Vary this super-simple recipe by swapping in one yellow summer squash Read More The post Sautéed Zucchini with Fresh Mint appeared first on The Vegan Atlas.| The Vegan Atlas
Easy tempeh sloppy joes make a satisfying meal any time of year. Prepared or homemade BBQ sauce adds most of the robust flavor needed for this high-protein sandwich that can be served open-face or covered. Perfect for those with hearty appetites and family-friendly, consider this your go-to meal when you need something filling and un-fussy Read More The post Easy BBQ-Flavored Tempeh Sloppy Joes appeared first on The Vegan Atlas.| The Vegan Atlas
Tender-crisp broccolini smothered in a delectable tahini sauce makes a fantastic side dish. It’s a feast of flavor and texture. Broccolini isn’t always easy to come by, so feel free to swap in an equivalent amount of regular broccoli or broccoli rabe. A bit about broccolini Sometimes broccolini is referred to as baby broccoli, but Read More The post Broccolini with Tahini Sauce appeared first on The Vegan Atlas.| The Vegan Atlas
Here's a collection of plant-based cucumber recipes that offer warm-weather refreshment — soups, salads, pickles & more.| The Vegan Atlas
This sweet and savory apple pistachio salad is reminiscent of the classic Waldorf salad with a few twists. Pistachios are used in place of walnuts and vegan yogurt is swapped in mayonnaise. Crisp and slightly sweet, this easy and tasty salad is a good companion for spicy dishes. This version also adds plenty of leafy Read More The post Apple Pistachio Salad (served over greens) appeared first on The Vegan Atlas.| The Vegan Atlas
Tapioca has never been more popular, headlining in drinks and desserts, or hidden as a silent player in sauces, baked goods, and untold numbers of processed foods. This guide to its common forms — tapioca starch (sometimes called tapioca flour) and pearl tapioca. Despite such ubiquity, it’s often overlooked in the U.S, disregarded as just Read More The post A Guide to Tapioca — Tapioca Starch (Flour) and Pearl Tapioca appeared first on The Vegan Atlas.| The Vegan Atlas
Traditionally, this dish is made with pigeon peas—cute, round, and tan, also called gandules, or the fun name, gungo peas. They’re a staple in markets with Latin American and Caribbean communities and it’s not unlikely that you’ll find them in your supermarket. Enjoy this recipe for Caribbean pigeon peas and rice, from Ellen Kanner’s beautiful Read More The post Caribbean Pigeon Peas and Rice appeared first on The Vegan Atlas.| The Vegan Atlas
From Ellen Kanner’s beautiful book, Miami Vegan, these vegan cheese scones are rich, light, and tender with a delicate crust. For special occasions, you may want to double or even the recipe — they’re that good. Ellen writes, “Your new brunch favorite, these scones are quick to make, addictive to eat, vegan, and versatile. Change Read More The post Vegan Cheese Scones — Easy, Rich & Tender appeared first on The Vegan Atlas.| The Vegan Atlas
If you love pizza flavors, here’s a fun and family-friendly recipe. Vegan pizza smashed potatoes are easy to make with ingredients you may already have in the kitchen. Potatoes make a tasty and naturally gluten-free “crust!” One of my family’s favorite topping combination is broccoli and mushroom, but feel free to vary as you’d like Read More The post Vegan Pizza Smashed Potatoes appeared first on The Vegan Atlas.| The Vegan Atlas
