Many people still assume vegan burgers are bland or uninspired, but this recipe proves otherwise. A mix of tamari, finely grated apple, and red onion brings an umami-sweetness, while carrot adds moisture and a hint of earthiness. You can even dial up the heat with a splash of hot sauce if you’re feeling adventurous. The result is a burger that’s anything but boring – rich, balanced, and full of whole-food ingredients.

Serve them in a toasted bun with fresh tomato, creamy avocado, and a tangy crunch of sauerkraut or pickle. Add crisp lettuce or rocket, a swipe of vegan mayo, and you’ve got a vibrant, flavor-packed centerpiece for your next cookout. These burgers are easy to prep ahead and perfect for sharing – ideal for summer gatherings where good food brings everyone to the table.

Read more: 12 Vegan Family Dinner Ideas

Who said veggie burgers have to be boring or bland? This tempeh and Jazz Apple burger has been my summer obsession and I absolutely love making a big batch of them to store in the freezer for when I have no time for cooking. These burgers are also a great crowd-pleaser and I absolutely love the combination of the tempeh, black beans, red onion, and carrot, which creates such a wonderful and flavorsome burger. My favorite way of serving them is with creamy avocado, sauerkraut, and a generous dollop of vegan mayo.

5 from 1 vote

Ingredients

• 1 block of tempeh (about 200g)
• 1 cup of rinsed and drained black beans
• 3/4 cup of oats
• 1 carrot, roughly chopped
• 1/2 Jazz Apple, finely grated
• 1 small red onion, chopped
• 2 tbsp tamari sauce
• A generous sprinkle of black pepper
• Optional: 1-2 tbsp of hot sauce

To serve:

• Burger buns
• Sliced avocado
• Sliced tomato
• Lettuce or rocket
• Sauerkraut or pickle
• Vegan mayo

Instructions

• Slice the tempeh into pieces and place it into a pan covered with boiling water. Cook the tempeh on a medium heat for 10 minutes.
• Drain the tempeh chunks and place them in the food processor with all the other ingredients for the patties. Blitz everything for a few seconds until you have a chunky paste.
• Don’t over process it as you don’t want to end up with a puree.
• Shape the mixture into patties and place them on a baking tray covered with parchment paper. Bake them in the oven for 20 minutes.
• Remove them from the oven and let them cool down for few minutes. You can either eat them as they are or if you want to add a lovely smoky flavour, just brush them with some oil and place them on the barbecue for few minutes each side.
• To assemble the burger spread a layer of mayo on the bottom half, add the greens, the burger, tomato, avocado and sauerkraut or pickle.

You can store the patties in the fridge for a week or so and they are also suitable for freezing.

 

Read more: High-Protein ‘Pizza Night’ Salad

This article was written by Editorial Team on the PBN Website.

The block is infused with a smoky marinade and can be used in a variety of dishes, including stir-fries, sandwiches, and pastas. It will be available on Ocado from April 18 and in Waitrose and Sainsbury’s at the end of the month. The 220g product, which retails at £3.00, is a new addition to Tiba Tempeh’s growing plant-based range, which also includes an Original Block and Sweet Chilli Pieces.

“We’re so excited to launch our new Smoky Tempeh as a natural extension to our best-selling Original Block,” said Alexandra Longton, cofounder of Tiba Tempeh, in a statement. “We’ve crafted the tastiest protein-packed tempeh,
which we know consumers will love. We think this is the tastiest tempeh on the market, and we can’t wait for people to try it.”

Read more: Pinky Cole Hayes Announces Buy-Back Of Slutty Vegan

Tiba Tempeh expands

The product launch coincides with increased retail distribution for the brand. From April 30, Waitrose will carry three of Tiba Tempeh’s products – Original Block, Sweet Chilli Pieces, and Smoky Block – in over 200 stores for the first time. The brand will appear under Waitrose’s “BrandsNew” platform, which highlights emerging brands in the food space. “We are delighted to be working with Waitrose to bring more naturally delicious and nutritious plant-based options to even more consumers,” Longton said.

Tiba Tempeh is currently the UK’s largest tempeh-only brand and has seen rapid growth despite a downturn in the overall meat-free category. The brand reports a 736 percent year-on-year increase in retail sales value, representing a £1.2 million (USD $1.5 million) rise over the past year. Longton attributes the growth to increasing consumer demand for minimally processed alternatives to conventional meat substitutes.

Read more: Vegan Restaurant Unity Diner To Return

This article was written by Polly Foreman on the PBN Website.

According to the UK-based brand, its organic tempeh now includes 44g of protein per 200g pack, which is the equivalent of six eggs, or 1 and ⅓ chicken breasts. Better Nature noted that the new recipe also means that its tempeh absorbs flavors better and has a juicier texture.

While the new tempeh is comparable to chicken in terms of protein, it also includes gut-friendly fiber and prebiotics. Better Nature launched in 2020, and co-founder and co-CEO Elin Roberts has said that the company aims to target flexitarians and meat-eaters with tempeh.

“For us as a brand, purely being plant-based no longer sells. It’s not drawing in the masses. Instead, we’re tapping into the growing number of meat-eaters who are looking for healthier ways to pack in the protein,” explained Roberts. She added that customers can flavor and cook Better Nature’s tempeh just like chicken. It also has a shelf life that’s seven times longer.

Read more: Better Nature CEO Says Brand Is ‘Leaving Veganuary Behind’ To Focus On ‘Broader Audience’

Alternative proteins in the UK

Recent research by The Vegan Society found that there is an increasing shift towards plant-based eating in the UK, while the Good Food Institute indicates that plant-based milk and meat, in particular, are now mainstream staples throughout the UK and Europe.

Around 23 percent of UK consumers follow some kind of “meat reduction diet,” and 16 percent describe themselves as “flexitarian.” Furthermore, 58 percent of the population has attempted meat reduction, and a significant 40 percent regularly use dairy alternatives.

Better Nature is the UK’s leading tempeh brand and was named the second fastest-growing meat-free brand of 2024 after Juicy Marbles. The brand has said that it aims to promote health by making whole food proteins the norm, not simply an alternative to animal products.

Better Nature’s “New & Improved Organic Tempeh” is available now from Tesco, Asda, and Ocado, with an RRP of £2.70 per 200g pack.

Read more: Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut

This article was written by Liam Pritchett on the PBN Website.

The funding will support Tiba Tempeh’s marketing, sales, and product development, with new products expected to launch in 2025. The investment round was led by Maven Capital Partners through the Northern Powerhouse Investment Fund II, supported by the British Business Bank. Venture capital firm Perfect Redd, the investment arm of food manufacturer Samworth Brothers, also contributed follow-on funding.

“We’re incredibly proud to be the fastest-growing brand in the UK’s chilled meat-free category,” said co-founder Ross Longton in a statement. “The investment will help us accelerate our growth and support our mission to create a healthier world by inspiring people to enjoy more delicious, naturally healthy, and sustainable plant-based food.”

Read more: M&S Launches 1-Ingredient Corn Flakes

Demand for less processed meat alternatives drives growth

Tiba Timpeh was founded in 2019 by Alexandra and Ross Longton. It offers a range of tempeh products in UK supermarkets, including Original Block and marinated tempeh pieces. The company has expanded its retail presence in the UK, securing listings at Sainsbury’s, Morrisons, and Ocado. It has also entered the European market, launching in France and Spain with listings in Carrefour and other major retailers.

According to data from NIQ, Tiba Tempeh has seen a 736 percent increase in retail sales value over the past year, contributing £1.2 million in sales value despite a general decline in the overall meat-free category.

Read more: Vegan Pasty Wins ‘Pasty Of The Year’ At British Pie Awards

In recent years, consumers have been moving away from meat alternatives regarded as “ultra-processed,” a label often associated with vegan sausages, mince,burgers, and other meat analogues. While experts have pointed out that such products don’t necessarily deserve the negative reputation they have, consumers are increasingly seeking less processed animal-free proteins in their place. 

Tempeh, a fermented soy product, is generally regarded as a minimally processed food. It has its roots in Indonesia, but has recently surged in popularity in the UK and Europe. Tiba Tempeh is somewhat unique in offering accessible tempeh products to consumers who have previously been unfamiliar with the food. 

“Tiba Tempeh is an exciting brand, in a market where there is increasing demand for more natural and healthier meat-free alternatives, with a focus on higher nutritional and protein content, which Tiba Tempeh products provide,” said Rebecca MacDermid, investment manager at Maven, in a statement.

Read more: Demolish Foods Unveils ‘Unprecedented’ Plant-Based Whole Cuts Production Platform

This article was written by Polly Foreman on the PBN Website.

The UK-based company has been producing tempeh for five years after launching in January 2020, and Better Nature has participated in the plant-based challenge event annually ever since.

Roberts said that the company will now focus on a “broader audience,” meaning those looking to swap animal products for plant-based whole foods without dietary labels.

“This year, we won’t be talking about it,” said Roberts, writing in an op-ed for The Grocer. “We’ve taken an approach that is much less focused on plant-based. We position Better Nature as a supercharged alternative to chicken – because it’s the easiest swap in people’s minds, in terms of how you cook it and what you serve it with. However, it’s not the vegan alternative, it’s the healthier alternative: a protein staple supercharged with gut health benefits, fibre and delicious versatility. Being plant-based is a feature, but it’s not the defining one.”

According to AHDB, around 23 percent of UK consumers now follow some kind of “meat reduction diet,” with 16 percent describing themselves as “flexitarian.” Approximately 58 percent have attempted meat reduction, while 40 percent already use dairy alternatives.

Read more: Plant-Based Meat Cuts Environmental Impact by 89%, Study Finds

‘Health halos’ and plant-based foods

As noted by Roberts, some vegan products have also lost their “health halo” over the ongoing debate around ultra-processed foods (UPFs). Several of the biggest product launches for Veganuary 2025 have emphasized vegetables and whole ingredients over “fake” meat. (It’s worth noting that some experts have argued that processed vegan meats do not deserve their negative reputation, and studies have indicated that they aren’t as unhealthy as processed animal products.)

Better Nature itself sells tempeh, a fermented soybean-based protein with notable nutrient density and a range of health benefits. Unlike some vegan meats, it is not an ultra-processed food. While the broader plant-based meat market saw a downturn in sales in 2024, Better Nature reported nearly 500 percent growth.

Roberts told Plant Based News (PBN) that Veganuary has had a “huge” impact on the conversation around plant-based food. More than 75 percent of Brits have heard of Veganuary, while six percent – around four million people – have participated. However, she believes that the landscape around nutrition, plant foods, and labels like “vegan” is changing.

“For a brand like ours, we want to reach as many people as possible,” Roberts told PBN. “Which means looking beyond vegans to meat-eaters too.”

Read more: Are We Entering A ‘New Era’ Of Meat Alternatives?

This article was written by Liam Pritchett on the PBN Website.

Read more: Vegan Brand Launches Triangle Chocolate Bar For The Holiday Season

Mamame Whole Foods has brought its Tempeh Chips to Whole Foods Market and Planet Organic. They come in an assortment of flavors, including Original, Sea Salt, Rosemary, and Barbecue. Each pack is vegan, gluten-free, and packed with protein. They’re also surprisingly free from soy. While tempeh is traditionally soy-based, this version is made from fermented black-eyed beans instead. According to Mamame, it’s “making tempeh in ways the UK has not seen before.”

Read more: UK Brand Unveils Powdered Dairy-Free Milk

About Mamame Whole Foods

Tempeh is a traditional Indonesian food usually made by fermenting cooked soybeans with a specific culture, resulting in a firm, cake-like product with a nutty flavor. Though soybeans are the primary ingredient, other legumes like black-eyed beans, chickpeas, or lentils can also be used to make tempeh, offering variations in taste and texture. Based in Jakarta, Indonesia, Mamame Whole Foods uses fermented bean tempeh to make all of its products.

The company was founded by Alvina Chun, who has lived in Jakarta for over two decades. On a mission to feed her kids with the best local foods, she found tempeh to be a “game-changer” when she discovered it.

“With my kids all grown up, I wondered how I could share my love for tempeh with the world,” she previously said. “I started experimenting in my kitchen, and after countless hours of trial and error (my kids called me a mad scientist!) I perfected the art of making tempeh chips that were not only delicious but also healthy and convenient.”

Read more: THIS Collaborates With Fresh Pasta Brand Dell’Ugo To Launch Vegan Ravioli

This article was written by Polly Foreman on the PBN Website.

Read more: 30 Fall Recipes To Warm Up Your Evenings

Tempeh provides plant-based protein, while kale is loaded with antioxidants and vitamins. Quinoa adds a complete protein, and the toasted hazelnuts contribute healthy fats and a satisfying crunch. The real highlight is the roasted beet yogurt sauce, made from beets, coconut yogurt, fresh ginger, and balsamic vinegar.

This vibrant sauce ties all the elements together, adding a creamy, tangy flavor. The combination of warm lentils, quinoa, and roasted vegetables makes this bowl hearty and filling, yet still packed with wholesome ingredients that nourish and satisfy during the cooler months. It’s perfect for meal prepping or serving as a standout fall dinner.

Read more: Kale Is One Of The Best Foods We Can Eat – 10 Recipes To Try

Autumn everything bowl

For a fully-loaded autumnal meal, try this autumn everything bowl with beet yogurt sauce. It has many nutritious elements such as beet yogurt sauce, butternut squash, steamed kale, quinoa, lentils, and tempeh bacon.

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Servings4

Ingredients

For the roasted beet yogurt sauce

• ½ pound (225 g) beets
• 1 tbsp chopped fresh ginger
• 2 cups (470 g )unsweetened plain coconut yogurt
• ¼ cup (60 ml) balsamic vinegar

For the butternut squash

• 1 pound (455 g) butternut squash, chopped into medium dice
• 2 tbsp olive oil

For the steamed kale

• 8 ounces (225 g) kale leaves

To assemble

• 3 cups (605 g) cooked
• quinoa warmed
• 2 cups (395 g) cooked
• lentils warmed
• Tempeh bacon of your choice
• ½ cup (70 g) hazelnuts, toasted

Instructions

• Make the roasted beets: Preheat the oven to 400°F (205°C). Wrap the unpeeled whole beets in aluminum foil and place them on a baking sheet. Roast until tender, 45 to 70 minutes, depending on the size of the beets.
• Make the butternut squash: In the last 20 minutes of roasting the beets, line a large rimmed baking sheet with parchment paper. Toss the butternut with the olive oil and a pinch of salt. Roast for 15 to 20 minutes, tossing once, until tender. Remove from the oven.
• Make the roasted beet yogurt sauce: Peel the beets when cool enough to touch. Place them in ice water if necessary. In a blender, pulse the ginger to mince. Add the beets, yogurt, and balsamic vinegar and continue to pulse, stopping to scrape the sides of the blender to get everything in, until completely smooth.
• Make the kale: Set up a steamer. Steam the kale with a pinch of salt for 3 to 5 minutes, until tender.
• To assemble the bowls, toss together the warmed lentils and quinoa and scoop them into bowls. Add the steamed kale and scatter on the butternut. Top with the tempeh bacon. Drizzle on the roasted beet yogurt sauce and sprinkle with the hazelnuts.

Isa Chandra Moskowitz, I Can Cook Vegan (Abrams, 29.10.19, £25.00) © 2019 Isa Chandra Moskowitz Illustrations © 2019 Lucy Sherston.

Read more: 5 Quinoa Recipes (And The Health Benefits Of The Food)

This article was written by Isa Chandra Moskowitz on the PBN Website.

Read more: 5 High Protein Vegan Sandwiches

This sandwich combines ingredients like BBQ tempeh and a mung bean “omelet” to create layers of flavor. First, the BBQ tempeh is marinated in a smoky mix of tamari, maple syrup, and smoked paprika, adding a delicious bite. The longer it marinates, the richer the flavor. Then, the mung bean omelet is seasoned with kala namak and turmeric, which brings an eggy taste and boosts the plant protein content.

To top it off, layers of creamy avocado, pickled onions, and fresh spinach sit between toasted whole-grain sourdough. These ingredients add texture and flavor, making each bite satisfying and nutritious. The combination of high-protein ingredients and fresh vegetables makes this sandwich an excellent option for busy days.

Read more: 20 High Protein Breakfast Ideas

Big breakfast sandwich

With layers of flavor, this intricate breakfast sandwich is a great way to up your protein while eating tasty plant-based food. Enjoy these ingredients on whole-grain sourdough to bring all the ingredients together.

No ratings yet

Servings2

Ingredients

For the mung bean “omelet”

• ⅓ cup (68 g) split mung beans
• ½ tsp kala namak black salt
• ½ tsp onion powder
• 1/8 tsp ground turmeric
• ¼ tsp baking powder
• Pinch of freshly ground black pepper
• 1/3 cup (80 ml) soy milk

For the BBQ tempeh

• 1 tsp olive oil
• 1 tsp tamari reduced-sodium preferred
• 1½ tsp (8 ml) pure maple syrup
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Pinch of chili powder
• 1 tbsp (8 g) nutritional yeast
• 5 oz (140 g) tempeh sliced

For the sandwich

• 4 slices whole-grain sourdough bread
• 1 tbsp (15 g) whole-grain mustard
• ½ avocado peeled, pitted and smashed
• 2 tbsp (30 g) Sugar-Free Pickled Onions
• ½ cup (15 g) baby spinach
• 2 tbsp (30 ml) BBQ sauce (optional)

Instructions

Prepare the omelet

• Soak the mung beans in water for 7 hours. Drain and rinse well. In a blender, combine the mung beans with the kala namak, onion powder, turmeric, baking powder, black pepper and soy milk. Blend until smooth, then allow the batter to rest for 5 minutes.
• Spray a small nonstick skillet with one spray of olive oil and heat over medium heat. Pour in half of the omelet batter. Cook for 2 minutes, or until the top of the batter appears dry. Flip and cook for an additional 2 minutes. Repeat the process with the remaining batter.

Prepare the BBQ tempeh

• In a medium-sized lidded container, combine the olive oil, tamari, maple syrup, smoked paprika, garlic powder, chili powder and nutritional yeast. Add the sliced tempeh, making sure each slice is thoroughly coated. Cover and allow to marinate for a minimum of 30 minutes; for deeper flavor, we recommend marinating overnight.
• Heat a medium-sized nonstick pan over medium heat and grill the marinated tempeh for 5 minutes on each side.

Make the sandwich

• Toast the sourdough slices. Spread mustard on the bottom slice of the sandwich, layer with smashed avocado, pickled onions, baby spinach, grilled tempeh and the mung beans omelet. Spread BBQ sauce on the top slice, and close the sandwich.

Reprinted with permission from The Ultimate Plant-Based Cookbook by Sarah Cobacho. Page Street Publishing Co. 2024. Photo creds: Cameron Crawley.

Read more: 10 Easy Vegan Sandwiches For A Quick Lunch

This article was written by Sarah Cobacho on the PBN Website.

Read more: 20 Easy Tofu Recipes To Up Your Daily Protein

When you’ve just finished exercising, your body craves nutrients to aid in recovery and replenish energy stores. High protein meals are important because they help repair and build muscles. You may also want to eat plenty of carbs and vegetables for a substantial and well-rounded meal. However, the last thing you want to do is spend forever in the kitchen making intricate dinners. That’s why having recipes that are both nutritious and simple to prepare is a game-changer.

Vegan dinners don’t need a big song and dance; you can easily make high protein, filling, nutritious meals in under an hour. Quick, easy-to-make dinners allow you to save time and hassle, ensuring you can continue to nurture your body without compromising on relaxation and recovery. With the right recipes, you can enjoy delicious, wholesome food that supports fits seamlessly into your busy lifestyle.

Read more: 10 Vegan Dinners That Prioritize Whole Foods

7 dinner ideas to eat after the gym

The recipes below are great examples of getting plant protein without spending hours in the kitchen. From tofu and broccoli bake to vegan mac and cheese, plenty of easy and tasty dinner ideas are waiting for you. Here are seven dinner ideas to eat after the gym, all made in under an hour. (NB: If you’re feeling extra hungry after the gym, you may want to increase the portion sizes on some of these).

Easy sheet pan broccoli and tofu

You can make this sheet pan broccoli tofu come to life in 35 minutes with two base ingredients. The recipe comes from Rise Shine Cook and is the ultimate after-gym dinner. All you need to do is toss some tofu in brown rice flour and seasonings and bake for 10 minutes. Then, you’ll add your broccoli for another 20 minutes. During the cooking time, prepare your tahini or nut butter sauce made with lime, tamari, ginger, and hot sauce. When everything is cooked, coat your ingredients in your sauce and enjoy. Serve this dish with rice for a substantial and well-rounded meal.

Find the recipe here.

High protein vegan mac and cheese

Meal-prepping is a great way to ensure you have a quick and nutritious post-gym dinner. This high-protein vegan mac and cheese from Plant Baes is a great one to try. The recipe requires minimal cooking and can be made in batches. Hidden in the cheesy sauce is 40 grams of plant-based protein thanks to the lentils, soy milk, cashews, and nooch. The recipe is best made with wholemeal pasta and served with your favorite greens.

Find the recipe here.

Easy quinoa tofu

In 20 minutes, you can put together a tasty and nutritious quinoa and tofu dish courtesy of BOSH!. Their super nutritious quinoa tofu dish is ideal for getting much-needed nutrients after your workout. It is made with Tuscan kale, smoked tofu, banana shallots, quinoa, nutritional yeast, and sprouts, making this dish is flavorsome with a great mouthfeel. Definitely give this dish a try with a squeeze of lemon and extra nooch to serve.

Find the recipe here.

Microbiome bowl

For something extra nutritious, try this gut-friendly microbiome bowl. It contains the ideal mixture of fermented and fiber-rich plants that are both probiotic and good for a healthy digestive system. It’s also a bonus that this recipe from Carleigh Bodrug includes protein-rich tofu. There are also tasty additions of sauerkraut, soy sauce, vegan vinaigrette, and parsley to top the abundance of veggies in this dish.

Find the recipe here.

Chickpea and pumpkin pilaf

Here’s another 20-minute recipe for after the gym. This vegan chickpea and pumpkin pilaf comes from Natlicious Food. This meal will fill you up and has simple ingredients. You only need pumpkin, chickpeas, plant-based feta, pumpkin seeds, bulgur wheat, and seasonings to make this dish come to life. It can be served hot or cold, and bulgur wheat is used for extra fiber.

Find the recipe here.

Easy one-pot vegan Pad Thai

With just a few ingredients, you can put together this easy one-pot vegan Pad Thai in just 12 minutes. This versatile dish uses any stir-fry vegetables of your choice, ribbon noodles, marinated tofu, peanuts and peanut butter, lime, and sweet chili sauce. The recipe comes from Viva’s Vegan Recipe Club and is quickly made in a frying pan.

Find the recipe here.

Teriyaki tempeh

The final dish on this list is a simple teriyaki tempeh recipe. This is another BOSH! recipe and it can be easily made in under 30 minutes and is packed with protein, making it great for after a workout. You simply make your own teriyaki sauce, fry your tempeh, and cook your rice while you prepare the other ingredients. While frying, you can add cashews, green pepper, and spring onion to the dish, and you can top with sesame seeds for a nice crunch.

Find the recipe here.

Read more: 5 Nutritious Vegan Meal Prep Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

Read more: 20 High Protein Vegan Dinner Ideas

High protein vegan sandwiches often use ingredients like tempeh and tofu to boost their nutritional profile. Tofu and tempeh are rich in protein and contain all nine essential amino acids, making them a great meat substitute.

Another fantastic option is chickpeas. They are an excellent source of plant-based protein and fiber, promoting digestive health and keeping you full longer.

These sandwiches showcase how easy it is to make high protein plant-based meals. Using versatile ingredients like tempeh, tofu, and chickpeas, you can create nutritious sandwiches that are perfect for any meal of the day. Plus, the variety in textures and flavors ensures you’ll never get bored.

5 high protein vegan sandwiches

Sandwiches are perfect for any meal, and these high protein vegan options will keep you fueled and satisfied. Whether you’re looking for a quick lunch or an easy snack, you can customize these sandwiches to suit your tastes. From classic combinations to inventive new flavors, here are five delicious high protein vegan sandwiches to inspire your next meal.

Read more: 15 Vegan Picnic Recipes

Vegan BLT sandwich

This recipe from Nuts & Twigs offers a vegan alternative to the classic BLT (bacon, lettuce, and tomato). Made with soy curls instead of bacon, you can expect this sandwich to be packed with plant protein. Moreover, these soy curls are marinated in a smoky, salty, sweet sauce, which enhances the sandwich’s flavor.

This BLT is also easy to assemble. Start by preparing your soy curls in a pan with its marinade. Then, chop up your veggies as usual and add your tomato, lettuce, avocado, soy curls, mayo, and broccoli sprouts to your choice of bread.

Find the recipe here.

BBQ tempeh and apple slaw sandwich

This vegan BBQ tempeh and apple slaw sandwich comes to you from Happy Skin Kitchen. You won’t be disappointed by the flavor combinations in this recipe. All you need to make the marinated tempeh is barbecue sauce, but this recipe does give you instructions on how to make your own BBQ sauce from scratch. To assemble your sandwich, choose your slices of bread and cook your tempeh.

Next, you need to make the slaw with a jazz apple, purple cabbage, and carrot. Finally, you’ll take mashed avocado and a handful of greens to add to add to your bread of choice. Then, simply assemble your sandwich and enjoy. Note that the sauerkraut is optional and you can even add kimchi for a further depth of flavor instead.

Find the recipe here.

Tofu ‘katsu’ sushi sandwiches

This sandwich is out there in the best way possible. Forget the bread and opt for a bed of Japanese sushi rice on nori sheets. This recipe from The Foodie Takes Flight is a little more intricate than the average sandwich but is so worth it. Start by laying out your rice, then add your blocks of tofu flavored with “katsu” style seasonings, then load up your rice with all the veggies. Use lettuce, pickled radish, pickled burdock root, carrot, avocado, whatever calls to you.

Find the recipe here.

Vegan chickpea ‘tuna’

This recipe from Vivo Life offers a plant-based take on the traditional tuna mayo using chickpeas instead of fish. Quick and easy to assemble, you’ll be making this sandwich over and over. Pack it for lunch, or prepare the chickpea mash in advance for meal prep.

Add a can of chickpeas, some sweetcorn, vegan may, soy sauce, lemon, and capers to a blender and blitz to create your delish chickpea mash. Serve on any bread you like, gluten-free included, and top with tomato, cucumber, avocado, and any other greens you love.

Find the recipe here.

Tofu bacon BLT sandwich

Here’s another vegan BLT for you, except this one is made with thicker slices of tofu bacon beautifully marinated in a sweet and savory sauce. This recipe comes from the developers at BOSH! and is a perfect sharing sandwich. The best part? It only takes 20 minutes to make.

The steps are as follows: press and slice your tofu, then roll in cornstarch and fry. Follow with a big baguette of ciabatta, spread with vegan mayo, lay out slices of avocado, sprinkle over your lettuce, lay over the tomato, and top with your delish tofu bacon.

Find the recipe here.

Read more: 10 Vegan Noodle Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

This recipe features marinated tempeh cooked and then coated in a sticky, sweet teriyaki glaze made from soy sauce, maple syrup, garlic, and ginger. Served over a bed of rice with green peppers, it offers a filling and nutritious meal that is easy to make and full of flavor.

Read more: 20 High Protein Vegan Dinner Ideas

What is tempeh?

Tempeh, the star ingredient, is a fermented soy product that’s high in protein and probiotics, making it a great meat alternative. It absorbs the flavors of marinades and sauces well, which enhances the overall taste of the dish. Tempeh’s firm texture adds a satisfying bite, making it a favorite in many vegan recipes.

Tempeh is an excellent source of protein, providing all essential amino acids, which is particularly beneficial for those following a plant-based diet. Tempeh is also rich in probiotics due to the fermentation process, which can support gut health and improve digestion.

It also contains vitamins and minerals such as B vitamins, magnesium, and phosphorus, contributing to overall health and well-being. Its high fiber content helps maintain satiety and supports a healthy digestive system, making tempeh a nutritious and valuable addition to any diet.

Read more: 17 Vegan Lentil Recipes 

Teriyaki tempeh

This teriyaki tempeh recipe is better than any vegan takeaway. This stir-fry is quick and simple, making for a satisfying week-night meal. Enjoy the umami flavors, sticky teriyaki sauce, and meaty tempeh for a protein-packed dinner.

No ratings yet

Duration25 minutes mins

Servings4

Ingredients

For the teriyaki sauce

• 3 tbsp maple syrup
• 3 tbsp light brown sugar
• 1 garlic clove
• 2 inches of fresh ginger
• 80 ml soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp creamy tahini

For the tempeh

• 200 gram block of tempeh
• 2 green peppers
• 1 tbsp toasted sesame oil
• 1 tbsp rapeseed oil
• 50 grams cashews

For the rice

• 4 spring onions
• 2 x 250 grams bags of microwavable basmati rice
• 2 tbsp sesame seeds plus more for garnish

Instructions

Make the teriyaki sauce

• Peel and grate the ginger.
• Add the maple syrup and sugar to a small saucepan over a low heat and stir until the sugar has dissolved.
• Add the grated ginger and garlic to the pan and stir for 2-3 minutes until very fragrant.
• Add the soy sauce and stir for 30 seconds.
• Add the rice wine vinegar and stir for 30 seconds.
• Reduce the heat to low and stir through the creamy tahini in order to thicken it up.
• Take the pan off the stove when the sauce reaches your desired consistency.

Prepare the tempeh

• Cut the tempeh into ½ cm thick strips.
• Trim, halve, core, and slice the green peppers.
• Trim and finely slice the spring onions.

Cook the rice

• Prepare the rice as directed on the packet.
• Once cooked, spoon into a large saucepan over a medium heat.
• Add 3 tablespoons of the teriyaki sauce, a handful of the sliced spring onions and sesame seeds, and mix well to combine.

Cook the tempeh

• Warm the sesame and rapeseed oil in a wok over a medium heat, add the tempeh, cashews, and some pepper to the wok and stir for 4 -5 minutes.
• Add the teriyaki sauce to the woke and stir for 2 minutes, making sure the tempeh pieces are well-covered.

To serve

• Plate up the rice and spoon over the teriyaki tempeh.
• Garnish with some more sliced spring onion, sesame seeds, and serve immediately.

This recipe was republished with permission by BOSH! and you can find the original recipe here.

Read more: 7 Vegan Asparagus Recipes

This article was written by BOSH on the PBN Website.

Like tofu, tempeh (pronounced tem-pay) is made from soybeans, but its texture is firmer and its taste more beany and tangy. That’s because it is made with cooked, fermented soybeans pressed into a “cake.”

Read more: 15 Vegan Salad Recipes

Not only is tempeh a great, versatile ingredient that can play the “meat” role in many dishes, it’s also very good for you.

It’s packed with protein, a range of vitamins and minerals, and is good for your gut too.

“Tempeh contains both probiotics and prebiotics,” Noah Praamsma, Nutrition Education Coordinator at Physicians Committee for Responsible Medicine, tells Plant Based News. Though pasteurization of most tempeh products kills the gut-friendly probiotics, the prebiotics remain. “Soy products like tempeh are rich in fiber and other nutrients that gut bacteria thrive on.”

How is tempeh made

Making tempeh involves fermenting the cooked soybeans with a starter culture made from Rhizopus fungi. The filaments of the fungi binds the soybeans together so that when it is pressed into a cake it is dense and firm. It’s a minimally processed food with the whole soybeans still visible.

Read more: 10 Vegan Sandwich Ideas

Tempeh hails from Indonesia, where it was originally made using banana, teak, or waru leaves to wrap the soybeans. It’s thought that fungus spores in the leaves may have accidentally fermented the beans, leading to its modern production method.

Health benefits of tempeh

Tempeh is among the fermented foods that health experts recommend to improve the gut microbiome. Maintaining a healthy inner ecosystem can be beneficial to the immune system, sleep, digestion, and even mental health. Fermented foods like tempeh contain live bacteria that help keep the gut healthy.

Tempeh is also an incredible source of plant-based protein. A 100g serving (about half a block of tempeh as sold in supermarkets) packs a massive 21g of protein. By comparison, 100g of tofu contains 16g of protein. Soybeans are a “complete” source of protein, meaning they contain all the essential amino acids humans require.

All soy products like tempeh and tofu are “healthful sources of plant-based protein,” says Praamsma. “Many can be exchanged to fit a person’s preferences and what they have access to.”

Tempeh is rich in iron and a good source of calcium. It contains vitamin B2, which is important for a healthy metabolism and producing energy in the body. 

6 tempeh recipes to try

Tempeh can be eaten raw (if pasteurized), fried, or roasted. It can be shredded or minced, and will work in any type of cuisine. Here are six vegan recipes to try.

Sweet Chili Tempeh

This World of Vegan recipe uses an air fryer to cook the tempeh, but it could easily be baked instead. Steamed and marinated in a soy and paprika dressing first, the tempeh will be tender and crispy at the same time. Serve as a side dish or with rice for a main.

Find the recipe here.

Tempeh Neatballs

These neatballs by Happy Skin Kitchen made of minced tempeh, mushrooms, and brown rice are a delicious, protein-packed alternative to meatballs. Seasoned with soy sauce and nutritional yeast and all brought together with oat flour, these will be perfect with spaghetti or in a “meatball” sub.

Fine the recipe here.

Sunshine Tempeh Curry

This vibrant, healthy curry from BOSH! is packed with vegetables and flavored with a rich, homemade curry paste. Crumbled, cooked tempeh marinades in a spiced coconut milk mixture to absorb the flavors while you make the rest of the meal.

Fine the recipe here.

Tempeh Black Bean Burger

Need a change from pre-made alt-meat burgers? The burger patty in this recipe from Sculpted Kitchen is packed with vegetables as well as tempeh and black beans. The recipe also includes instructions on how to make plant-based mozzarella from cashew nuts to top your burger with.

Fine the recipe here.

One-Pot Chili Mac

Crumbled tempeh, beans, and mushrooms form the bulk of the chili in this twist on mac’n’cheese by Rainbow Plant Life. Made in one dish in the oven, the washing up is minimal and the meal hearty and filling.

Fine the recipe here.

BBQ Tempeh and Apple Slaw Sandwich

BBQ marinaded tempeh pairs perfectly with an apple, cabbage, and carrot slaw in this recipe from Happy Skin Kitchen. It shows you how to make a BBQ sauce from scratch and suggests letting the tempeh marinade in it for several hours for maximum flavor.

Fine the recipe here.

Read more: 15 Vegan Dinner Party Main Course Ideas

This article was written by Claire Hamlett on the PBN Website.

This ancient food hails from Indonesia, specifically the island of Java, and has been a staple source of protein for thousands of years. First documented in the 1600s, this nutritious meat replacement is now consumed worldwide.

Tempeh is a plant protein made from whole soybeans formed into fermented cakes with the help of a fungus called Rhizopus oligosporus. The soybeans retain their firm and chewy texture and nutritional benefits through their specific cooking and fermentation process.

Health benefits of tempeh

While both are healthy plant protein sources, tempeh is slightly less processed than tempeh. This means that it preserves more protein, fiber, folate, vitamin B12, and minerals like calcium, potassium, and iron within the cake. With 20 grams of protein per 100 grams of tempeh, this food is packed with health benefits and can even aid Indigestion.

Tempeh is known for its mild and nutty flavor, and it has the ability to absorb its surrounding flavors during cooking. It’s a versatile ingredient in vegan cuisine, which makes it a superb alternative to everyday animal products. Tempeh can be used in stews, curries, salads, and even as steak.

Now that you know more about this plant protein, let’s get into preparing this stunning sunshine tempeh curry. It comes from plant-based recipe developers Henry Firth and Ian Theasby, otherwise known as BOSH!. Made with a homemade curry paste that features antioxidant-packed turmeric, anti-inflammatory and immune-boosting ginger, fragrant lemongrass, and green chillis. This recipe is sure to pack a punch and delight your tastebuds.

Sunshine tempeh curry recipe

Hearty, nourishing, and bursting with flavor, this sunshine tempeh curry will have you coming back for more with its zest and warmth. Elevate dinnertime with protein-packed tempeh and an antioxidant rich curry paste.

No ratings yet

Duration45 minutes mins

Servings4 people

Ingredients

For the tempeh:

• 1 block of tempeh
• 2 tbsp coconut milk
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garlic powder
• 1 tsp cumin
• ½ cup water
• olive oil

For the curry paste:

• 1 shallot
• 2 green chillies
• 3 garlic cloves
• 35 grams fresh ginger
• 1 tbsp ground turmeric
• 1 tbsp ground coriander
• ½ tbsp ground cumin
• 2 stalks of lemongrass
• 1 tsp salt

For the curry:

• 2 red peppers
• 1 packet of tenderstem broccoli
• 2 large carrots
• 200 ml vegetable stock
• 1 tin of coconut milk
• 4 dried makrut lime leaves
• 1 lime
• salt, pepper, and sugar to taste

Instructions

Prep the tempeh

• Begin by bringing half a cup of water to a boil on medium to high heat in your pan. As the water boils,use your hands to crumble up your block of tempeh. Add the tempeh to the boiling water and reduce the heat to medium. Simmer until the water has evaporated.
• Next, add a generous amount of olive oil to your simmered tempeh and cook it for 6-8 minutes. Stir occassionally to evenly fry your tempeh.
• As the tempeh browns, whisk together the coconut milk, coriander, tumeric, garlic, and cumin in a separate bowl. Once the tempeh has browned, stir in the coconut mixture to coat the tempeh and cook for a minute. Set aside the mixture in a bowl and rinse your pan for later.

Prep the curry paste

• To make the curry paste, peel and roughly chop the shallot.
• Peel the garlic and ginger.
• For the lemongrass, slice off the very bottom of the stalk, peel off any dried out layers, and expose the aromatic inside.
• Take these ingredients and whizz them up in your food processor. Add a splash of water for smoothness if necessary. (Alternatively, you can finely chop the ingredients and use a pestel and mortar to create a paste as well.)
• Put to one side for now.

Prep the curry

• Take the veggies and thinly slice the peppers. Peel the carrots and cut them into rounds. Wash the tenderstem broccoli and ensure dry ends are cut off.
• In your pan, heat about 2 tablespoons of olive oil in your now clean pan on medium to high heat.
• Once hot, pour in your fresh curry paste, stir and allow to cook for 2-3 minutes to release the aromas and flavors.
• Add your carrots, red peppers, lime leaves, vegetable stock, and coconut milk. Give the mixture a good stir and cook for about 20 minutes.
• Add the broccoli for the last two minutes of cooking and top with the cooked tempeh.
• Serving suggestions: Serve your curry with basmati rice and top the dish with sliced red chili, chopped coriander, and an extra squeeze of lime for added zing.

This recipe was republished with permission from BOSH. You can view the original recipe here. 

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This article was written by BOSH on the PBN Website.

Despite tempeh‘s nutritional benefits, many people may be hesitant to try it. The food can sometimes have a bitter taste, but there are methods of cooking to alleviate this. This particular recipe comes from World of Vegan, and works as a starter, main, dinner, or lunch. It takes just 30 minutes to make, and doesn’t use too many ingredients.

What is tempeh?

Tempeh (sometimes spelt “tempe”) is a plant-based, high-protein food made from fermented soybeans, which are pressed into a compact cake-like structure. Tempeh has a slightly nutty taste, as well as a dry and chewy texture.

It’s thought that tempeh has its origins in Indonesia, most likely in Java. While we don’t know exactly when it was discovered, it could be as long as a thousand years or more.

What are the health benefits of tempeh?

The food is rich in protein, containing around 15 grams per 3 oz serving (by comparison, tofu offers six grams in the same serving). It’s also a good vegan source of calcium, iron, and magnesium.

Eating tempeh is also thought to be beneficial for your gut, as it contains a type of fiber known to be prebiotic. This fiber feeds, and helps to increase, the good bacteria in your gut.

How to use tempeh

Like tofu, tempeh is a hugely versatile ingredient, and can be used as a protein source or meat replacer in many different dishes. It’s popular in stir fries, pastas, curry dishes, sandwiches, and more. It generally needs to be cooked, and you should follow the recipe or packet instructions on how to do this. Tempeh can be fried, boiled, steamed, and baked.

Tempeh should be kept in the fridge, and eaten before the use by. Some tempeh is also suitable for freezing.

Where to buy tempeh

It used to be the case that tempeh wasn’t widely available to consumers in the UK and US, as it was mostly confined to specialist and health food shops. Now, however, there are a number of brands available to buy at mainstream stores and supermarkets. Popular tofu brand Tofoo, for example, has launched its own tempeh product in UK stores including Tesco and Sainsbury’s. Tiba Tempeh, which stocks a variety of plain and flavored tempeh products, is available to buy at Ocado. In the US, tempeh can be found at stores including Whole Foods Market and Trader Joe’s.

Simple sweet chili tempeh recipe (made in an air fryer)

People all over the world are discovering the power of the air fryer, but is it good for vegan food? Plant-based eaters will be delighted to know that there are countless quick, easy, and meat-free recipes you can make using the gadget – and one of them is this sweet chili tempeh recipe. If you don’t have an air fyrer, that’s not a problem – you can either bake the tempeh for 15-20 minutes in a pre-heated 350F (177C) oven, or you can fry it in oil over a medium heat for 10 minutes.

See below for the full air fryer method:

This protein-rich tempeh recipe is an ideal dinner or side dish idea. This method uses an air fryer, but there are alternative ways to cook (by baking or frying) if you don't have one

No ratings yet

Duration30 minutes mins

Cook Time10 minutes mins

Prep Time10 minutes mins

Ingredients

• 1 8 oz block of tempeh plain
• 3 tbsp low sodium soy sauce tamari or coconut aminos
• 1 tsp toasted sesame oil
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika optional
• 3 tbsp sweet chili sauce
• 1 large scallion finely slices
• 1 tsp sesame seeds black or white

Instructions

Advanced Instructions: Steaming (optional) & Marinating

• Cut the block of tempeh into ½-inch cubes
• Place the cubes in steaming insert, cover, and steam over boiling water for 10 minutes
• Once at room temperature, place the tempeh cubes into a container or a zip bag. Pour in the soy sauce, toasted sesame oil, pepper, and smoked paprika and shake or mix. Make sure every piece is coated, and then cover the container or seal the bag. Let marinate for at least 1 hour, or overnight (for deeper flavor)

Cooking instructions

• Preheat the air fryer (if your air fryer model requires preheating)
• Carefully scoop out your marinated tempeh, allowing any excess marinade to drip off, and add it to the air fryer basket
• Cook at 350 for 10 minutes, shaking the basket halfway through
• Transfer the air fried tempeh to a serving bowl, drizzle with the sweet chili sauce, and mix well. Garnish with scallions and sesame seeds

Like this? Check out some more high protein vegan recipes below:

• This Vegan Mushroom Lentil Risotto Is High In Protein And Takes Under An Hour
• This Orange Tofu And Broccoli Recipe Is A Vegan Protein Big-Hitter
• Easiest Tofu Recipe Ever

This article was written by Polly Foreman on the PBN Website.

This Cajun pasta sauce is made with vegan chicken broth, vegan cream cheese, and non-dairy milk. As a result, the pasta has a thick, cheese-like texture similar to that of traditional Cajun pasta, which is made with parmesan cheese. You can serve this dish with pepper and parsley for a delicious, comforting vegan meal. 

What is tempeh?

Tempeh is a highly nutritious fermented food that is made with soybeans. To make tempeh, the process involves fermenting cooked soybeans and then forming the mixture into a firm, dense cake. Tempeh is considered a great source of plant-based protein as it has 31 grams per cup.

You can cook tempeh in many different ways including grilling, baking, or steaming. When marinated with a flavorful sauce or mixture, tempeh truly shines as the star protein on any plate. Its ability to absorb and complement the flavors it is paired with makes it a popular choice among vegans and non-vegans. Not only can you add tempeh to pasta dishes but also stir fry, soups, sandwiches, and even tacos.

Ingredients you’ll need

• Tempeh
• Tahini
• Red wine vinegar
• Yellow mustard
• Lemon juiced
• Oregano
• Garlic salt
• Pepper
• Water
• Panko bread crumbs
• Cajun seasoning
• Olive oil
• Penne pasta
• Vegan butter
• Shallot
• Garlic
• Rosemary
• Red pepper flakes
• Tomato paste
• Cajun seasoning
• Broth (vegan chicken broth)
• Unsweetened non-dairy milk
• Vegan cream cheese
• Parsley

Is cajun pasta sauce vegan?

Generally, cajun pasta sauce is not vegan as it is made with heavy cream and parmesan cheese. Instead of using dairy, we are swapping heavy cream for unsweetened plant-based milk and adding vegan cream cheese to add richness and creaminess.

Traditionally, Cajun seasoning is vegan and made with white pepper, cayenne pepper, onion powder, paprika, garlic powder, and black pepper. If buying a pre-packaged seasoning, check the label for any non-vegan ingredients.

How to make cajun pasta vegan

First, place the pot on the stove and melt the vegan butter over medium heat. Add the shallot, garlic, rosemary & red pepper flakes. Cook for 2 minutes, stirring frequently. Once cooked, add the tomato paste and cajun seasoning and cook for an additional minute. Next, mix in the broth, non-dairy milk & vegan cream cheese. Whisk until combined and bring to a boil. Lower heat and simmer.

Add the pasta to the sauce with a handful of parsley and pepper. Finally, stir until the pasta finishes cooking and the sauce has thickened about 3-5 minutes. Taste and adjust seasoning as needed.

How to marinate and cook tempeh to make it delicious

For this recipe, the marinade is made with tahini, vinegar, mustard, lemon juice, oregano, garlic salt & pepper. Stir ingredients in a bowl and add water as needed to thin out the marinade. Once the marinade is fully combined, toss to coat the tempeh in a bowl.

Tempeh tastes best when marinated for at least 30 minutes. However, if time permits, let the tempeh mariante overnight.

Once the tempeh is done marinating, combine the panko and cajun seasoning in a shallow bowl. Next, Coat the tempeh pieces in the panko being sure to remove most of the tahini from each piece. Transfer to a plate.

To cook the tempeh, heat some olive oil in a large pan over medium-high heat. Lastly, add the tempeh and cook until browned on both sides – being careful when flipping and lowering the heat if needed.

Substitutions to make this recipe gluten-free

• Use gluten-free panko breadcrumbs
• Swap penne for gluten-free penne

Why we love this recipe creator

This recipe was made by Rene also known as This Savory Vegan. We love her easy vegan recipes that feed your entire family and keep your meals interesting. If you love tempeh after enjoying this recipe, Rene has a list of vegan recipes that call for tempeh and look delicious.

No ratings yet

Duration1 hour hr 10 minutes mins

Cook Time40 minutes mins

Prep Time30 minutes mins

Servings4

Ingredients

For the Tempeh

• 8 oz tempeh
• 1/2 cup tahini
• 2 tbsp red wine vinegar
• 2 tbsp yellow mustard
• 1/2 lemon, juiced
• 1 tsp oregano
• 1/2 tsp garlic salt
• 1/2 tsp pepper
• 1/4 cup water, as needed
• 1 cup panko bread crumbs
• 1/2 tsp cajun seasoning
• olive oil

For the Pasta

• 3/4 lb pasta, penne
• 2 tbsp vegan butter
• 1 shallot, finely diced
• 2 cloves garlic, finely diced
• 1 sprig rosemary, finely diced
• red pepper flakes, to taste (optional)
• 2 tbsp tomato paste
• 1 tsp cajun seasoning
• 1/2 cup broth
• 1 cup non-dairy milk, unsweeteened
• 4 oz vegan cream cheese
• pepper, to taste
• parsley, chopped

Instructions

• Combine the tahini, vinegar, mustard, lemon juice, oregano, garlic salt & pepper in a bowl. Stir to combine and add water as needed to thin. Add the tempeh to the bowl and toss to coat. Marinate for 30 minutes.
• Combine the panko and cajun seasoning in a shallow bowl. Coat the tempeh pieces in the panko being sure to remove most of the tahini from each piece.*** Transfer to a plate.
• Bring a large pot of water to a boil. Cook the pasta and drain 2 minutes earlier than the instructions call for.
• Place the pot back on the stove and melt the vegan butter over medium heat. Add the shallot, garlic, rosemary & red pepper flakes and cook for 2 minutes, stirring frequently. Add the tomato paste and cajun seasoning and cook for an additional minute. Add the broth, non-dairy milk & vegan cream cheese. Whisk until combined and bring to a boil. Lower heat and simmer while you prepare the tempeh.
• Heat some olive oil in a large pan over medium-high heat. Add the tempeh and cook until browned on both sides – being careful when flipping and lowering heat if needed. Turn heat to low, while you finish the pasta.
• Add the pasta to the sauce with a handful of parsley and pepper. Stir until the pasta finishes cooking and the sauce has thickened about 3-5 minutes. Taste and adjust seasoning as needed. To serve, plate the pasta with tempeh pieces, parsley and pepper.

This recipe was republished with permission from This Savory Vegan. You can find the original recipe here.

Looking for more vegan pasta recipes? You might like:

• King Oyster Mushroom Scallop Pasta
• How To Make Vegan Avocado Mac And Cheese In Under 30 Minutes
• Pasta With Cauliflower, White Beans, And Kale

This article was written by Caitlin Rakhmatov on the PBN Website.