Chickpeas, chopped veggies, and an additional curious ingredient combine to create a seriously scrumptious salad! A mix of fabulous flavors, bright colors, and a cool, fresh texture make this quick chickpea quinoa salad incredibly irresistible. When the days are warm, we seem to gravitate towards foods that are crisp and cold. This is the perfect,…
Green peas? Yes, please! There’s just something about a shimmering sheet pan of roasted peas that is so satisfying and also super fun. It’s hard to resist doing a bit of rocking and rolling while they’re still resting on the tray. This vegan sheet pan recipe is incredibly simple to make and handy to have…
Imagine a drive-thru in which you don’t have to (politely) demand ‘no cheese’ or ‘no meat’. Picture a mouthwatering menu that offers everything you could ever want, without any animal cruelty or damaging dairy. Fancy a restaurant where they finally care about the details of decor, swap wood for bamboo, and won’t push plastic for…
You’ll absolutely love this luscious vegan lemon olive oil cake! The bright, citrus aroma and light, airy texture make it a winner in our world. So easy to whip together with ordinary, everyday ingredients––you probably already have them canoodling in your kitchen cupboard. With no eggs or dairy in sight, you might think that this…
Isn’t it incredibly exciting when a fast-food restaurant adds a plant-based product? The vegan community can now celebrate not one, but TWO chickenless options available at El Pollo Loco. While we’re still waiting for KFC to expand their Beyond Fried Chicken beyond California, it’s great to know that at least part of the country can…
These vegan matcha cupcakes are insanely delicious, colorful, and packed with an energizing dose of antioxidants from the star ingredient: matcha. This recipe was generously sponsored by my friends at Ujido, and you can find the recipe below. Enjoy! St. Patrick’s Day is just around the corner, so we’re thrilled to bring you the most…
In celebration of the world’s most famous weekly holiday—Taco Tuesday—I’m sharing a delicious vegan taco recipe! There are infinite ways to make vegan tacos—you can use tofu, jackfruit, seitan, tempeh, lentils, mushrooms, fajita veggies, and beyond. Without further ado, enjoy the recipe! The Ultimate Family Dinner! This version is for the die-hard meat…
When I went vegan, my family didn’t make the change with me, but I insisted upon one thing—no dairy. I banned it from the house after learning about the atrocities of dairy farming and the awful ingredients in milk. I immediately replaced our cow’s milk with plant-based milk and dairy butter with vegan butter. I found…
This vegan spin on a classic Mexican red rice recipe has become a favorite here at World of Vegan. It’s a family recipe that was passed on to Michelle by her dear friend Toni Okamoto, founder of Plant Based on a Budget. It’s one of the most popular recipes she’s ever published and for good…