#plantbaseddelights

This tasty vegan panini has sweet strawberries, creamy vegan brie, and fragrant basil that go well together. It has just the right amount of tastes and textures!

Ingredients: 8 slices whole grain bread. 1 cup sliced fresh strawberries. 1 package vegan brie-style cheese. 1/4 cup fresh basil leaves. Vegan butter or olive oil for brushing.

Instructions: Preheat a panini press or grill pan over medium heat. Spread vegan butter or olive oil on one side of each bread slice. Layer vegan brie, sliced strawberries, and fresh basil leaves onto four slices of bread. Top with the remaining bread slices, oiled side up. Place sandwiches onto the preheated panini press or grill pan. Grill for 3-4 minutes, or until the bread is crispy and golden brown, and the cheese is melted. Carefully remove from the heat, slice each sandwich in half, and serve hot.

Prep Time: 10 minutes

Cook Time: 5 minutes

Burst of vibrant flavors with this colorful gluten-free vegan pasta bake. With bright bell peppers, crunchy broccoli, and a creamy peanut sauce, this dish is a delicious and guilt-free treat.

Instead of regular potato fries, try these rosemary garlic parsnip fries instead. The garlic and rosemary give them a lot of flavor, and the outside is crispy and the inside is soft.

Ingredients: 3 parsnips, peeled and cut into fries. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon chopped fresh rosemary. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Add parsnip fries to a large bowl. Add olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss the fries until they are well covered. Place the fries in a single layer on a baking sheet. Flip the fries over halfway through the 25 to 30 minutes of baking, or until they are golden brown and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

This is a delicious vegan take on the traditional Greek pizza. It has roasted red peppers, marinated artichoke hearts, and kalamata olives. It's a tasty and filling plant-based meal!

Ingredients: 1 store-bought pizza dough. 1/2 cup vegan feta cheese, crumbled. 1/2 cup roasted red peppers, sliced. 1/4 cup marinated artichoke hearts, chopped. 1/4 cup kalamata olives, sliced. 1/4 cup tomato sauce. 1 tablespoon olive oil. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. Roll out the pizza dough on a baking sheet lined with parchment paper. Spread tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle vegan feta cheese over the sauce. Add sliced roasted red peppers, chopped artichoke hearts, and sliced olives on top. Drizzle olive oil over the toppings and sprinkle with dried oregano, salt, and pepper. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the toppings are heated through. Slice and serve hot. Enjoy your vegan Greek pizza!

Prep Time: 15 minutes

Cook Time: 20 minutes

These eggplant meatballs with za'atar spices are a tasty vegan alternative to regular meatballs. With a bright and tangy lemony kale pesto, this dish is full of flavor and good for you.

Ingredients: 2 medium eggplants, diced. 1/4 cup za'atar seasoning. 1 cup breadcrumbs. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup olive oil. 1 bunch kale, stems removed and leaves torn. 1/4 cup pine nuts. 1/4 cup nutritional yeast. Juice of 1 lemon. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large bowl, toss diced eggplant with za'atar seasoning, breadcrumbs, parsley, garlic, salt, pepper, and olive oil until well combined. Form the mixture into small meatball-sized balls and place them on a lined baking sheet. Bake for 25-30 minutes or until golden brown and crispy. While the meatballs are baking, prepare the pesto. In a food processor, combine kale, pine nuts, nutritional yeast, lemon juice, olive oil, salt, and pepper. Pulse until smooth and creamy. Serve the za'atar eggplant meatballs with the lemony kale pesto drizzled on top.

Prep Time: 20 minutes

Cook Time: 30 minutes

Vegan hazelnut chocolate kisses, inspired by the classic Italian Baci Di Dama, offer a delightful blend of nuttiness and chocolatey goodness in every bite. These vegan-friendly treats are perfect for indulging in guilt-free pleasure.

Ingredients: 1 cup hazelnuts, roasted. 1 cup all-purpose flour. 1/2 cup vegan butter, softened. 1/4 cup powdered sugar. 1/2 cup vegan dark chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Put the roasted hazelnuts in a food processor and pulse them until they are very small. Grind the hazelnuts and mix them with the flour, softened vegan butter, and powdered sugar in a bowl. Mix until you get a dough. Put the dough on a baking sheet that has been lined with parchment paper and roll it into small balls that are about 1 teaspoon in size. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are just barely golden. Place the cookies on a wire rack to cool all the way down. Melt the vegan dark chocolate chips in a bowl that can go in the microwave for 30 seconds at a time, stirring after each time until the chocolate is smooth. Place two cookies next to each other so that their flat sides are facing each other. Then, put a piece of melted chocolate between them. Wait until the chocolate is set before you serve it. Have fun with your vegan chocolate hazelnut kisses!

Prep Time: 20 minutes

Cook Time: 10 minutes