This quinoa salad with artichoke hearts it so easy to throw together, it’s almost embarrassing to call it a recipe! It is vegan and plant-based. Flavor with a little lemon juice and Italian seasonings, and that’s it. I developed it to go in my back-to-school lunch box project. Kids are […]
This mango rice and black bean salad is quick and easy, kid friendly, and plant-based too. It is quick to throw together, is mildly seasoned and is part of my back-to-school lunch box post which you can find here. I was putting together a black bean salad with rice and […]
This oil free hummus is plant-based. It is made with garbanzo beans and is good for you as well as delicious. It can be made using a high-speed blender or food processor. It’s super easy to whip up- 5-10 minutes from the time you open the can to spreading on […]
These Vegan Street Tacos are easy to whip up and work great for after school snacks or as lunch box food item. They are vegan and plant-based. They are great served right away and warm, but also work well at room temperature if taken in a school lunch box. The […]
Roasted Chickpeas are a nutty little snack that is actually good for you! This Italian Roasted Chickpeas recipe is a spin-off from my super versatile Italian Marinated Chickpeas recipe. You can use those tasty little marinated tidbits in salads, on pizza, or as a filler ingredient in other recipes such […]
What? Cookie dough for lunch? This cookie dough hummus is made with garbanzo beans, is vegan, oil free, and plant based – so yes, it’s actually somewhat good for you! In fact, you don’t even have to “sneak” it into your kids’ lunch boxes in order to get them to […]
This pasta salad with dijon vinaigrette is tossed together with bite-sized pasta, chickpeas, cherry tomatoes, baby spinach, and fresh basil. Unite these delicious bites with a dijon vinaigrette and you’ve got a tasty main course meal that is vegan and plant-based. This pasta salad with dijon vinaigrette is also perfect […]
By the end of summer, my garden-loving friends are usually begging me to take “just a few” zucchini off their hands. In fact, August 8th is National Zucchini Day, probably in an effort to get cooks thinking about ways to use the overwhelming amount of zucchini that comes with the […]
These versatile little Italian Marinated Chickpeas can be eaten as a snack, used as a salad accoutrement , thrown on top of a pizza, or mashed up as a filler in my Italian Stuffed Zucchini Boats. They are vegan, plant-based, and oil free. Plus they really are tasty! Start with […]
This Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette has a tangy sweet dressing to tickle your tastebuds. Even though is it a “salad”, it’s really a main course meal and works well for dinner or lunch. Pair it with a crusty bread or soup for a heartier meal. The […]
Something about pairing the naturally sweet goodness of the sweet potato with the tangy tartness of lime and slightly bitter spiciness of chili powder makes for a delightful cacophony of flavors. This Chili Lime Sweet Potatoes with Black Beans and Lentils recipe is vegan, plant-based, and gluten and oil free. […]
Breakfast Potato Hash feels like it should be served for a special occasion breakfast, but only looks complicated! Save some time the “morning of” by having the recipe components prepped the night before. It is plant-based, and vegan. This recipe uses the time-saving procedure of precooking the potatoes and, in […]
These Easy Mini Calzone Pizza Dippers are kid friendly and easy to make. You can make them up to a couple of days before, keep in the fridge and pull out for an after school snack, or throw in a lunch box. Eat the pizza dippers now, or save to […]
You might think you are eating brownie batter – but surprise, you are really eating hummus – made with black beans! This black bean brownie batter hummus is vegan, oil-free, and plant-based. This dessert hummus is made with black beans (of course!) peanut butter, agave, tahini, and cocoa powder. Black […]
What? Cookie dough for lunch? This cookie dough hummus is made with garbanzo beans, is vegan, oil free, and plant based – so yes, it’s actually somewhat good for you! In fact, you don’t even have to “sneak” it into your kids’ lunch boxes in order to get them to […]
When I first started eating plant-based, I thought I was going to have to say good-bye to some of my favorites… like “cheesy” pastas. This couldn’t be further from the truth! Tofu, eggplant, and nutritional yeast make for a convincing creamy ricotta “cheese”. These Stuffed Shells with (Vegan) Ricotta Cheese […]
This quinoa salad with artichoke hearts it so easy to throw together, it’s almost embarrassing to call it a recipe! It is vegan and plant-based. Flavor with a little lemon juice and Italian seasonings, and that’s it. I developed it to go in my back-to-school lunch box project. Kids are […]
This mango rice and black bean salad is quick and easy, kid friendly, and plant-based too. It is quick to throw together, is mildly seasoned and is part of my back-to-school lunch box post which you can find here. I was putting together a black bean salad with rice and […]
This might look like a burrito on the plate; but it’s really my Peanut Butter Banana Roll-Ups! These peanut butter banana roll-ups are great for breakfast, a quick snack and work well in school lunch boxes too. They are kid friendly, vegan, and can be plant-based depending on the type […]
These Vegan Street Tacos are easy to whip up and work great for after school snacks or as lunch box food item. They are vegan and plant-based. They are great served right away and warm, but also work well at room temperature if taken in a school lunch box. The […]
This oil free hummus is plant-based. It is made with garbanzo beans and is good for you as well as delicious. It can be made using a high-speed blender or food processor. It’s super easy to whip up- 5-10 minutes from the time you open the can to spreading on […]
This oil-free vegan ranch sauce is made with cashews. It is vegan and plant-based. Serve as a salad dressing, use as a dip with vegetables or pizza, or as a baked potato topping. One of the food items that I missed when I started eating vegan, was the creamy tangy […]
Roasted Chickpeas are a nutty little snack that is actually good for you! This Italian Roasted Chickpeas recipe is a spin-off from my super versatile Italian Marinated Chickpeas recipe. You can use those tasty little marinated tidbits in salads, on pizza, or as a filler ingredient in other recipes such […]
These versatile little Italian Marinated Chickpeas can be eaten as a snack, used as a salad accoutrement , thrown on top of a pizza, or mashed up as a filler in my Italian Stuffed Zucchini Boats. They are vegan, plant-based, and oil free. Plus they really are tasty! Start with […]
This smoky tomato tahini sauce is the bomb! Use it as a dip for veggies or chips, a topping for veggie burgers, or drizzle it over potatoes (like my Breakfast Potato Hash). The smoky tomato tahini sauce is vegan, plant-based, sugar free and oil free. The magical ingredients that give […]
Hi, I'm Cindy and welcome to Veggie Fun Kitchen. As a plant-based vegan, I've had to learn a whole new way of cooking - but honestly, I have never eaten so well! Join me on my journey as I share recipes and advice. My mission at Veggie Fun Kitchen is to make this way of eating easy and accessible to all.
