Maple syrup, brown sugar, spices, and applesauce make these muffins rich, moist, and decadent.
No milk, no berries, no bananas, no applesauce – no problem! Fruit and juice from a can of pineapple go a long way in these muffins.
The tart and spicy flavors make this dish a robust main course, complete with cool, creamy avocado on top. It’s perfect for a quick meal when it’s too hot to use your oven.
In about half an hour, you can make a delicious vegan version of a popular Indian take-out dish!
Vegan tacos are really easy to make with lentils, Upton’s seitan, and spices! Served in blue corn taco shells with colorful veggies on top, they’re sure to please omnivores and veg*ns alike!
I revisited vegan muffins in this recipe inspired by mango chutney, incorporating mango, raisins, ginger, and curry powder for a mild but exotic flavor!