International Plant-Based Recipes - Earth to Veg
Earth to Veg features international plant-based recipes anyone can make at home. Featuring cuisines all over the world! Comment a favourite dish you would like to see veganized.| Earth to Veg
Earth to Veg features international plant-based recipes anyone can make at home. Featuring cuisines all over the world! Comment a favourite dish you would like to see veganized.| Earth to Veg
This one-pot maitake mushroom ramen has a savoury slightly spicy broth and chewy noodles. Plus it’s packed with wonderfully meaty fresh maitake mushrooms. The post Maitake Mushroom Ramen (1-Pot Recipe) appeared first on Earth to Veg.| Earth to Veg
This Vietnamese Avocado Smoothie (Sinh Tố Bơ) is made without condensed milk. Just three ingredients for a deliciously thick and creamy avocado shake!| Earth to Veg
Zhavoronki, or Russian Lark Buns, are traditional enriched breads made during Easter in Russia. Get the whole family to help ring in the spring by making these lightly sweetened, charming bird-shaped rolls! History & Origins Zhavoronki […] The post Zhavoronki (Russian Easter Lark Buns) appeared first on Earth to Veg.| Earth to Veg
The creamiest, most luxurious-tasting Soy Milk Alfredo Sauce imaginable! This is a dairy-free version of my favourite Italian sauce and it’s done in 30 minutes.| Earth to Veg
A comprehensive guide to making your own homemade soy milk from dried beans, including conversions from US to metric and ratios for scaling up or down.| Earth to Veg
The kalette is also known as the kale sprout or flower sprout. Learn about what kalettes are, and how to cook this vegetable in five different ways.| Earth to Veg
You'll love how easy it is to make this protein-packed Avocado Tofu Pasta Salad. The creamy oil-free avocado dressing uses only a handful of ingredients.| Earth to Veg
This flavourful one-pan recipe for Sheet Pan Miso Tofu and Brussels Sprouts is a snap to prepare on busy weeknights or lazy weekends when you’re low on energy.| Earth to Veg
Fresh Shiitake Mushroom Udon Noodle Soup is the ultimate Japanese comfort meal! This plant-based udon soup has a rich broth with big umami mushroom flavour. The post Shiitake Mushroom Udon Noodle Soup appeared first on Earth to Veg.| Earth to Veg
If Larabars had a matcha flavour, this is what they would taste like. These whole food Matcha Date Bars are made with only three ingredients, an easy snack!| Earth to Veg
Use fresh or dry tofu skin (aka “bean curd sticks”) for this Tofu Skin Stir Fry. All you need is tofu skin, some greens, and a handful of Asian pantry staples. The post Tofu Skin Stir Fry appeared first on Earth to Veg.| Earth to Veg
This copycat recipe for Chipotle’s Tofu Sofritas is so easy to make, with the same ingredients that Chipotle uses, and it tastes just like the real thing.| Earth to Veg
This vegan dump-and-go red lentil soup is one of my mom's favourites. It's convenient, and the Turkish spices are so flavourful, you won't miss the extra fat.| Earth to Veg
Serve a vegan and gluten-free side this Thanksgiving! This nutty and flavourful wild rice blend is ready in less than an hour thanks to the Instant Pot.| Earth to Veg
Only 3 ingredients are needed for this one pot pesto pasta. Doubles, triples, etc. easily! Perfect for a weeknight meal or quick meal prep.| Earth to Veg
This barebones Irish soda bread recipe is vegan-friendly and uses mostly pantry ingredients. Throw in some optional fennel seeds to add a pop of flavour.| Earth to Veg
Plant-based full English breakfast done right! This is your guide to cooking an authentic vegan fry up: it’s full of sausage, eggs, mushrooms, beans, and more.| Earth to Veg
This vegan cheesy cauliflower bake is healthier than it tastes. You won’t have to feel guilty coming back for seconds! It’s perfect as a main course or a side.| Earth to Veg
Ghormeh Sabzi is Iran’s national stew. This vegetarian ghormeh sabzi is lush and sumptuous, packed with flavourful herbs and sour dried limes, a real treat.| Earth to Veg
The goal of Earth to Veg is to introduce delicious global recipes to vegan home cooks. These days, eating plant-based is easier than ever, so there’s no reason to miss out on an international food experience […]| Earth to Veg
German Cucumber Salad (Gurkensalat) is an easy way to use up your cucumbers. This beloved German side dish features a vinegar dressing and lots of fresh dill.| Earth to Veg
How to perfectly cook any type of white rice on the stove in 4 steps using a pot, Dutch oven, or donabe. Small batch perfect for 1-2 people. No more soggy rice!| Earth to Veg
This vegan cream of asparagus soup is light, creamy, and delicately flavoured. It’s a smart way to use up your tough asparagus stalks and ends. Zero waste!| Earth to Veg
Vegetable Marrow Soup is a classic British soup recipe made with zucchini’s bigger cousin. Adapted from Good Things in England, a cookbook published in 1932.| Earth to Veg
These fiery Korean spicy glass noodles are drenched in the legendary Samyang Buldak Hot Chicken Flavour Sauce. Chewy, springy, stretchy, and extremely hot!| Earth to Veg
This naturally pink pineapple pie is inspired by a recipe from 1924. The no-bake filling is mixed in the blender for a silky smooth texture with minimal effort.| Earth to Veg
Roasted pumpkin seed butter is an allergen-free alternative to nut butter. Deliciously creamy and nutty spread that’s easy to make at home with a blender.| Earth to Veg
These easy one-pot vegan meals make it easy to cook at home. They’re quick to make, in 30 minutes or less, and clean-up is a breeze with only one pot to wash.| Earth to Veg
Kabuli Pulao is the Afghan celebration dish. This is a vegan and vegetarian version of Afghanistan’s spice-infused, complex, and richly fragrant rice pilaf.| Earth to Veg
A savoury plant-based take on Asian fish ball noodle soup. Quick and easy with five ingredients and ready in 30 minutes. Perfect for a vegan lunch or side dish.| Earth to Veg
This creamy one pot vegan mac and cheese is so simple, it’s basically magic. Four ingredients is all it takes. No cashews, no butter, no milk, and no roux!| Earth to Veg
Doufunao is a classic Sichuan dish. This spicy, savory tofu pudding is piled with aromatic seasonings, just the right amount of sweet, hot, salty, and sour.| Earth to Veg
