• Boil the broccoli
• Pan roast the carrots
• Blend using water to create desirable thickness

• Suggested spices: Salt, Cumin and Ginger
• For garnish: Fresh or dried coriander

Ingredients:

• Fresh chopped beetroot leaves
• Red capsicum
• Steamed green beans

Recommended Dressing:

Summaq + Balsamic vinegar

Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They’re not too sweet, saucy, and done in 30 minutes.

Source: Vegan Sweet and Sour Chickpeas | Emilie Eats

This is my vegan Moussaka recipe with a tempeh-based “meat” sauce, a vegan and gluten-free Bechamel sauce, eggplant, and potatoes.

Source: Best Vegan Moussaka – Contentedness Cooking

Source: https://www.forksoverknives.com/recipes/quinoa-primavera-2/?utm_medium=email&utm_campaign=Grain-Bowls-10/7&utm_source=mailchimp&utm_term=quinoa-primavera#gs.2je1W5k

Source: 13 Pretty Purple Meatless Eats to Fancy Up Your Plate | Brit + Co

Source: Creamy Vegan One Pot Pasta (Asian Style) – Vegan Heaven

Source: Vegetarian Eggplant Casserole Recipe (Gluten-Free) – mindbodygreen