Shichimi Togarashi Spiced Roasted Potatoes - Earth to Veg
This roasted potato side dish pairs well with any meal and is an easy way to incorporate shichimi togarashi’s savoury, spicy flavour into everyday cooking.| Earth to Veg
This roasted potato side dish pairs well with any meal and is an easy way to incorporate shichimi togarashi’s savoury, spicy flavour into everyday cooking.| Earth to Veg
Hong Shao Tofu is fried tofu braised in sweet soy sauce. This braised tofu looks gourmet, but it's an easy one-pot recipe. Fast enough for a busy weeknight.| 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
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
Mashawa is an Afghan barley and mung bean stew packed full with tomatoes, beans, spices, and chunks of savoury protein. Like chili, but even more flavourful! The post Mashawa (Afghan Barley Bean Stew) appeared first on Earth to Veg.| Earth to Veg
Kkaennip Jjim (Steamed Perilla Leaves) is a Korean side dish made with perilla leaves and an umami-rich marinade of garlic, soy sauce, sesame, and gochugaru. The post Kkaennip Jjim (Korean Perilla Leaves Recipe) appeared first on Earth to Veg.| Earth to Veg
Vegan Pasta alla Norma is savoury tomato pasta with luscious eggplant slices, fresh basil, and parmesan shreds. Takes only nine ingredients and 30 minutes! The post Vegan Pasta Alla Norma appeared first on Earth to Veg.| Earth to Veg
Love fruit leather and sour candies? Then Sour Cherry Lavashak is for you. This chewy, stretchy cherry fruit leather is so tart it'll make your mouth pucker. The post Sour Cherry Fruit Leather (Lavashak) appeared first on Earth to Veg.| Earth to Veg
Fresh tofu skin (yuba) takes on a lovely soft, silky texture when simmered in a simple soup! You can bulk up this yuba soup with noodles to make it a full meal.| Earth to Veg
Berbere is an essential seasoning in Ethiopian and Eritrean cuisine, and can be used as all-purpose spice blend in any savoury recipe that calls for warm spices.| Earth to Veg
Aladdin is an online food shop specializing in Middle Eastern goods like baklava, Turkish delights, Dubai chocolate, tea, coffee, and Turkish kitchenware. The post Food Store Review: Try Aladdin appeared first on Earth to Veg.| Earth to Veg
Zupa Koperkowa or Polish Potato Dill Soup is a comforting one pot soup. It's packed with fresh dill, onions, carrots, potatoes, and a mild creamy broth. The post Zupa Koperkowa (Polish Potato Dill Soup) appeared first on Earth to Veg.| Earth to Veg
These stir fried shimeji mushrooms have the best flavour and texture, seared in the pan with a lil butter and savoury soy sauce. No wok or high heat required!| 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.| 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.| 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.| 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
