Chickpeas, cucumber, olives, and fresh herbs combine to make a Greek salad that is both delicious and nutritious. Chickpeas and Instant Pot quinoa make it protein-packed. Vegan too.
This tomato carrot soup is both vegan and paleo-friendly. It's made with almond butter and coconut milk for creaminess, and it's loaded with fresh herbs, lime, and red pepper flakes for heat.
Sun-dried tomatoes, garlic, spinach, and basil provide flavor. It may be refrigerated for five days, making it ideal for a week of lunches.
Kimchi is delicious on its own, but when stuffed inside a taco, it reaches new heights of deliciousness. Tempeh is "meat," you can turn the tacos vegan by replacing the sour cream and mayo.
Pakistani Chana Dal (split chickpea) is a vegetarian dish and explodes with flavor because to the addition of spices like cumin, ginger, and turmeric. Prepare in an Instant Pot with minimal effort.
Arepas are mouthwatering cornmeal pockets that can be stuffed with a variety of vegan cuisines of your choosing.
This recipe calls for mashing them till they resemble tuna. Dressing the vegan tuna and placing it on lettuce keeps this meal low-carb.