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Pesto Pasta Salad Recipe 1 16 oz bag of bow tie pasta (or pasta of your choice)¼ cup Follow Your Heart pesto sauce½ cup Follow Your Heart Shredded parmesan1 medium red (orange, or yellow bell pepper, diced)1 large cucumber (diced)1 large zucchini (spiralized or diced)1 medium red onion (diced)12 ounces

Vegan Chili Mac 8 ounces elbow macaroni or other pasta1 tablespoon olive or vegetable oil1 onion (chopped)2-3 garlic cloves (minced)¾ cup textured vegetable protein or vegan beef crumbles (TVP, try Beyond Meat or Tofurky)1 cup hot water or vegetable broth1 small bell pepper (diced)1 15-ounce can crushed tomatoes1 15-ounce can

Vegan French Tuna Salad Sandwich/Pan Bagnat 1 15-ounce can chickpeas (drained and rinsed, garbanzo beans)1 teaspoon kelp granules (try Sea Seasonings)1 stalk celery (finely diced)⅛ yellow onion (finely diced, about 2 tablespoons)1 clove garlic (minced)½ cup vegan mayonnaise (try Just Mayo (Earth Balance, or Vegenaise))1 tablespoon mustard2 teaspoons lemon juice1

Champion Chili 1 cup dry textured vegetable protein or 1 package vegan ground meat (try Beyond Meat (Tofurky, or Gimme Lean) (optional), TVP)1 tablespoon vegetable oil1 large onion (coarsely chopped)1 28-ounce can diced tomatoes1 small can tomato paste1 jalapeno pepper (minced (optional))3 tablespoons chili powder (or more to taste)2 teaspoons

Vegan Chili Relleno 6 fresh poblano chiles3 tomatoes (halved)1 Serrano chili pepper (seeded)1 small onion (halved)Juice of 1 lime4 cloves garlic½ cup cilantro2 teaspoons salt1 tablespoon olive oil1 small onion (chopped)3 cloves garlic (minced)1 large tomato (chopped)1 cup frozen corn (thawed)2 tablespoons lemon juice2 teaspoons salt½ teaspoon black pepper1 teaspoon

Vegan Roasted Lemon Garlic Chicken 8 small red potatoes (quartered)¼ cup olive oil2 slices lemons (1 cut into thinor wedges and 1 juiced)3 sprigs fresh rosemary (de-stemmed)6-8 cloves garlic (minced)1 teaspoon salt½ teaspoon black pepper¾ pound green beans (trimmed)1 package of vegan chicken cutlets (Try Gardeines Chicken Scallopini) Preheat oven

Vegan Sausage Gumbo ¼ cup vegetable oil (divided)1 pound fresh or frozen okra (sliced)1 package vegan sausages (sliced (try Tofurky or Field Roast Italian sausages))3 tablespoons all-purpose flour1 large onion (chopped)2 cloves fresh garlic (chopped)1 teaspoon red pepper flakes1 teaspoon thyme1 teaspoon oregano½ teaspoon ground cumin1 cup celery (chopped)1 large

Veggie Tamales 1 package dried corn husks3 cups masa harina½ teaspoon salt1 teaspoon garlic powder1-2 cups vegetable broth or water2 tablespoons vegetable oilTomatoes, corn, peppers, onions, and oreganoBlack beans, sweet potatoes, and ground cuminBananas and Peruvian purple potatoesCarrots, green beans, yellow potatoes, and chiliCarrots, green beans, yellow potatoes, and chili

Black Bean Soup 2 tablespoons olive oil1 onion (chopped)3 cloves garlic (minced)1 green bell pepper (chopped)1 can diced tomatoes2 tablespoons white or apple cider vinegar1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon smoked paprika3-4 bay leavesSalt and pepper to taste6 cups black beans (cooked)2 cups vegetable broth¼ cup fresh parsley

Yes! It’s easy to obtain the daily recommended amount of protein on a vegetarian and vegan diet. A few good sources of protein include beans, tofu, seitan, whole grains, nuts, peas, quinoa, brown rice, and seeds. The current Recommended Dietary Allowance (RDA) recommends that we take in 0.8 grams of