#plantbaseddelights

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

This Vegan Tofu Korma Curry with Toasted Cashews is a creamy and flavorful dish that is perfect for a cozy dinner. The combination of tofu, coconut milk, and aromatic spices creates a rich and satisfying curry, while the toasted cashews add a delightful crunch and nutty flavor. It's easy to make and sure to please vegans and non-vegans alike!

Ingredients: 1 block tofu, pressed and cubed. 2 tbsp vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 2 tomatoes, chopped. 1 cup coconut milk. 1/2 cup cashews, toasted. 2 tbsp korma curry paste. 1 tsp ground turmeric. 1 tsp ground cumin. 1 tsp ground coriander. Salt, to taste. Pepper, to taste. Fresh cilantro, for garnish.

Instructions: In a large skillet, heat vegetable oil over medium heat. Add chopped onion and cook until translucent. Stir in minced garlic and grated ginger, cook for another minute. Add chopped tomatoes and cook until they start to soften. Stir in korma curry paste, ground turmeric, ground cumin, and ground coriander. Pour in coconut milk and bring to a simmer. Add cubed tofu and simmer for 10-15 minutes, until tofu is heated through and sauce thickens slightly. Season with salt and pepper to taste. Garnish with toasted cashews and fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Sundried Tomato Chickpea Burgers are vegan and don't contain gluten. They are full of flavor and texture. You can make them quickly and they're great for a filling plant-based meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup sun-dried tomatoes not in oil, chopped. 1/4 cup gluten-free rolled oats. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 1/4 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons olive oil for cooking. Gluten-free burger buns. Lettuce, tomato slices, and vegan mayo for garnish.

Instructions: In a food processor, combine chickpeas, sun-dried tomatoes, rolled oats, fresh parsley, minced garlic, ground cumin, salt, and pepper. Pulse the mixture until it forms a coarse paste, but not too smooth. You want some texture. Form the mixture into burger patties. You should get about 4 patties. Heat olive oil in a skillet over medium heat. Cook the burger patties for about 4-5 minutes on each side, or until they are golden brown and heated through. Toast the gluten-free burger buns in the skillet until they are lightly browned. Assemble the burgers by placing lettuce on the bottom bun, followed by a chickpea patty, tomato slices, and a dollop of vegan mayo. Top with the other half of the bun and serve hot. Enjoy your gluten-free and vegan Sundried Tomato Chickpea Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Sundried Tomato Chickpea Burgers are vegan and don't contain gluten. They are full of flavor and texture. You can make them quickly and they're great for a filling plant-based meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup sun-dried tomatoes not in oil, chopped. 1/4 cup gluten-free rolled oats. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 1/4 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons olive oil for cooking. Gluten-free burger buns. Lettuce, tomato slices, and vegan mayo for garnish.

Instructions: In a food processor, combine chickpeas, sun-dried tomatoes, rolled oats, fresh parsley, minced garlic, ground cumin, salt, and pepper. Pulse the mixture until it forms a coarse paste, but not too smooth. You want some texture. Form the mixture into burger patties. You should get about 4 patties. Heat olive oil in a skillet over medium heat. Cook the burger patties for about 4-5 minutes on each side, or until they are golden brown and heated through. Toast the gluten-free burger buns in the skillet until they are lightly browned. Assemble the burgers by placing lettuce on the bottom bun, followed by a chickpea patty, tomato slices, and a dollop of vegan mayo. Top with the other half of the bun and serve hot. Enjoy your gluten-free and vegan Sundried Tomato Chickpea Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes