Welcome to 30 easy and mouthwatering vegetarian recipes catering to your lunch and dinner cravings.
From wholesome lunch options that are satisfying and nutritious to flavorful dinner creations that make meatless meals a true delight.
Embrace the simplicity of these recipes with easy–to–find ingredients, ensuring that every meal you prepare is a breeze and a joy.
![30 Vegetarian Recipes - The Plant Based School (1) 30 Vegetarian Recipes - The Plant Based School (1)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/11/Vegetarian-recipes.jpg)
Browse through this list, and take your pick: these wholesome recipes will fulfill and nourish you and add extra color to your meal.
1. Chickpea salad
![30 Vegetarian Recipes - The Plant Based School (2) 30 Vegetarian Recipes - The Plant Based School (2)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/09/Chickpea-salad-recipe-3.jpg)
Chickpea salad is an easy-to-make vegetarian meal that combines protein-rich chickpeas with colorful vegetables for a satisfying dish.
Packed with fiber, vitamins, and refreshing flavors, this salad is a plant-based choice and a quick solution (20 minutes!) for lunch and dinner.
2. Mushroom tofu
![30 Vegetarian Recipes - The Plant Based School (3) 30 Vegetarian Recipes - The Plant Based School (3)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2021/10/Tofu-Mushrooms-11.jpg)
Mushroom tofu fillets offer a savory and satisfying vegetarian twist, providing a hearty texture reminiscent of chicken.
Infused with earthy mushroom flavors and the delicate richness of tofu, these fillets make a delectable and versatile meat-free alternative.
Whether grilled or sautéed, this tofu recipe delivers a delicious and protein-packed option for all eaters.
3. Lentil loaf
![30 Vegetarian Recipes - The Plant Based School (4) 30 Vegetarian Recipes - The Plant Based School (4)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/11/lentil-loaf-20.jpg)
Lentil loaf with egg and Parmesan cheese offers a flavorful and nutritious twist on traditional meatloaf.
Combining hearty lentils, eggs, and Parmesan creates a satisfying vegetarian alternative rich in protein and umami notes.
All in all, this lentil loaf is a hearty and satisfying centerpiece for any meatless meal.
4. Chickpea curry
![30 Vegetarian Recipes - The Plant Based School (5) 30 Vegetarian Recipes - The Plant Based School (5)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/09/Chickpea-Curry-recipe-9.jpg)
Chickpea curry is a vegetarian one–pot dinner, marrying the rich flavors of chickpeas with aromatic spices and a luscious tomato-based sauce.
This hearty dish offers a protein–packed alternative that’s easy to prepare and savory goodness.
Serve it with steamed rice or warm naan for a truly comforting dining experience.
5. Black bean soup
![30 Vegetarian Recipes - The Plant Based School (6) 30 Vegetarian Recipes - The Plant Based School (6)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/04/Black-bean-soup-10.jpg)
Next on our list is a comforting bowl of black bean soup, which works well as a wholesome vegetarian dinner option.
With this bean soup, you can enjoy the rich flavors of black beans with a dollop of cool sour cream and the creamy goodness of sliced avocado.
6. Quinoa salad
![30 Vegetarian Recipes - The Plant Based School (7) 30 Vegetarian Recipes - The Plant Based School (7)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/02/Quinoa-chickpea-salad-new-3.jpg)
Wholesome and satisfying, this chickpea quinoa salad marries protein-packed chickpeas and nutrient-rich quinoa in a perfect vegetarian meal–prep option.
This 20–minute salad combines crisp vegetables, fragrant herbs, and a zesty dressing for a refreshing and convenient lunch or dinner.
7. Orzo salad
![30 Vegetarian Recipes - The Plant Based School (8) 30 Vegetarian Recipes - The Plant Based School (8)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/07/Orzo-salad-8.jpg)
Try a Mediterranean vegetarian salad with this delightful orzo salad featuring vibrant fresh vegetables and crumbled feta.
This lunch box idea offers a blend of chewy orzo pasta, crisp cucumbers, and nutty chickpeas, a satisfying meal that’s as nutritious as it is delicious.
8. Zucchini fritters with marinara dip
![30 Vegetarian Recipes - The Plant Based School (9) 30 Vegetarian Recipes - The Plant Based School (9)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/03/Marinara-Sauce-8.jpg)
Try a vegetarian appetizer with crispy zucchini fritters seasoned and pan-fried to golden perfection.
Served alongside a tangy marinara sauce, each bite offers a satisfying crunch, making it a wholesome and irresistible treat for any occasion.
9. Eggplant parmigiana
![30 Vegetarian Recipes - The Plant Based School (10) 30 Vegetarian Recipes - The Plant Based School (10)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2020/03/Eggplant-Parmigiana-24.jpg)
Eggplant Parmigiana is a beloved vegetarian classic in our home, perfect for an Italian Sunday lunch or dinner.
We roast thinly sliced eggplant, bathe them in rich tomato sauce, and top with melted mozzarella and Parmesan.
With its crispy exterior and gooey cheese interlaced with tender eggplant, it’s no wonder this dish is cherished worldwide.
10. Pita with falafel
![30 Vegetarian Recipes - The Plant Based School (11) 30 Vegetarian Recipes - The Plant Based School (11)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/02/Falafel-24.jpg)
Next on our list is one of the most satisfying vegetarian recipes, falafel nestled in a warm pita, generously layered with creamy hummus.
The crispy chickpea patties provide a flavorful crunch, and they make an excellent Middle Eastern meal when complemented by lettuce and smooth hummus.
11. Tofu curry
![30 Vegetarian Recipes - The Plant Based School (12) 30 Vegetarian Recipes - The Plant Based School (12)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/10/Tofu-curry-recipe-6.jpg)
If you are new to tofu as a vegetarian protein source, this creamy curry is an excellent way to test it.
We start with firm tofu bathed in a luscious blend of aromatic spices and coconut milk, and it all simmers for 30 minutes.
This curry is fantastic for busy evenings when you crave a flavorful, plant–based meal without sacrificing taste or time.
12. Curry lentil soup
![30 Vegetarian Recipes - The Plant Based School (13) 30 Vegetarian Recipes - The Plant Based School (13)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/10/curry-lentil-soup-7.jpg)
Curry lentil soup is a flavorful and protein–packed vegetarian meal that blends the earthy goodness of lentils and aromatic spices.
This hearty soup satisfies the taste buds with its vibrant curry flavors but also offers a wholesome source of plant–based protein, a comforting choice for a meatless meal.
13. Tofu soup
![30 Vegetarian Recipes - The Plant Based School (14) 30 Vegetarian Recipes - The Plant Based School (14)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/10/Tofu-soup-recipe-11.jpg)
This Asian–inspired tofu soup offers a delicious blend of tofu, fresh vegetables, and an aromatic broth.
Our tofu soup is ready in less than 30 minutes and makes a nourishing vegetarian meal.
If you love notes of soy, ginger, and subtle hints of chili, this soup is perfect.
14. Easy creamy pasta salad
![30 Vegetarian Recipes - The Plant Based School (15) 30 Vegetarian Recipes - The Plant Based School (15)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/06/Creamy-pasta-salad-with-mayo-7.jpg)
Next on our list is a vegetarian creamy pasta salad featuring a luscious dressing made with egg–free mayonnaise and yogurt.
Adding white beans enhances the protein content and adds a delightful texture to this lunchbox-friendly dish.
15. Lentil curry
![30 Vegetarian Recipes - The Plant Based School (16) 30 Vegetarian Recipes - The Plant Based School (16)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/10/Lentil-curry-recipe-9.jpg)
Creamy lentil curry is a wholesome vegetarian dinner option and a reader favorite on our blog.
The velvety texture of coconut milk blends seamlessly with hearty lentils and makes a rich and satisfying dish.
It’s packed with protein and aromatic spices and offers an Indian-inspired journey for your taste buds (and a truly satisfying meatless meal).
16. Chickpea pasta salad
![30 Vegetarian Recipes - The Plant Based School (17) 30 Vegetarian Recipes - The Plant Based School (17)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/08/Chickpea-pasta-salad-10.jpg)
If you have 20 minutes, try our chickpea pasta salad with fresh vegetables and perfectly cooked fusilli pasta.
We drizzle with a zesty mustard dressing that adds flavor and upgrades this wholesome salad to a delicious midday meal.
Packed with protein and vibrant colors, it’s a guilt-free choice that brings taste and health to your lunch table.
17. Tuscan white bean soup
![30 Vegetarian Recipes - The Plant Based School (18) 30 Vegetarian Recipes - The Plant Based School (18)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/11/Tuscan-white-bean-soup-3.jpg)
Tuscan white bean soup is a hearty one-pot delight with creamy cannellini beans and vibrant vegetables like tomatoes, kale, and carrots.
Simmered in a fragrant broth infused with garlic and Italian herbs, this vegetarian soup delivers a comforting dinner with the rustic flavors of Tuscany.
Perfect for a cozy evening, it’s a plant-based option that satisfies the palate and the soul.
18. Black bean salad
![30 Vegetarian Recipes - The Plant Based School (19) 30 Vegetarian Recipes - The Plant Based School (19)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/08/Sweet-potato-beans-salad-15-1.jpg)
Black bean salad with roasted sweet potato is a delicious vegetarian meal prep option.
The hearty black beans provide protein and fiber, while the caramelized sweetness of the sweet potatoes adds a satisfying contrast.
Drizzled with cilantro lime dressing, this colorful dish promises a delicious and wholesome dining experience throughout the week.
19. Sweet potato gnocchi
![30 Vegetarian Recipes - The Plant Based School (20) 30 Vegetarian Recipes - The Plant Based School (20)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/10/sweet-potato-gnocchi-with-sauce.jpg)
Homemade sweet potato gnocchi is a quick and easy recipe ready in just 30 minutes.
These pillowy dumplings boast a perfect balance of sweetness and earthiness, making them an ideal choice for a satisfying vegetarian dinner.
Toss them with sage, butter sauce, and freshly grated Parmesan for a restaurant–worthy dinner.
20. Roasted red pepper pasta
![30 Vegetarian Recipes - The Plant Based School (21) 30 Vegetarian Recipes - The Plant Based School (21)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/06/Red-Pepper-Pasta-Recipe-5.jpg)
Creamy red pepper pasta is a weeknight-friendly vegetarian dish ready in just 20 minutes.
Charred red peppers blend with almonds, creating a luscious base for a veggie–packed, protein-rich meal.
Try this pasta for a meat–free alternative that satisfies both taste buds and time constraints.
21. Stuffed butternut squash
![30 Vegetarian Recipes - The Plant Based School (22) 30 Vegetarian Recipes - The Plant Based School (22)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/10/stuffed-butternut-squash-15.jpg)
Vegetarian stuffed butternut squash showcases tender lentils, earthy mushrooms, and melted Parmesan in a hearty and nutritious filling.
Each bite offers a blend of flavors with sweet notes of butternut squash complementing the richness of lentils, walnuts, and mushrooms.
22. Broccoli pasta
![30 Vegetarian Recipes - The Plant Based School (23) 30 Vegetarian Recipes - The Plant Based School (23)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/09/broccoli-pasta-10.jpg)
We highly recommend this creamy broccoli pasta featuring perfectly cooked orecchiette for a quick vegetarian dinner.
The al dente pasta cradles vibrant green mashed broccoli sprinkled with Parmesan. It’sexcellent for a last-minute dinner that kids and picky adults will love.
23. Vegetarian bell peppers
![30 Vegetarian Recipes - The Plant Based School (24) 30 Vegetarian Recipes - The Plant Based School (24)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-pepper-with-stilk-4.jpg)
These vegetarian stuffed bell peppers boast a wholesome blend of lentils and fluffy rice, making a nutritious and satisfying meal.
We recommend serving these stuffed bell peppers withcaramelized onionsand a dollop of ouryogurt tahini sauce.
Thetoppings make these peppers asimple yet sophisticated meal that will please all eaters.
24. Tomato risotto
![30 Vegetarian Recipes - The Plant Based School (25) 30 Vegetarian Recipes - The Plant Based School (25)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Tomato-risotto-recipe-15.jpg)
Tomato risotto is a comforting Italian dinner with creamy Arborio rice infused with the vibrant flavors of ripe tomatoes.
The dish blends rich, savory notes complemented by a creamy texture for a perfect vegetarian meal.
Garnish your risotto with fresh basil and grated Parmesan, and enjoy the wonders of Italian simplicity.
25. Mushroom Alfredo
![30 Vegetarian Recipes - The Plant Based School (26) 30 Vegetarian Recipes - The Plant Based School (26)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Mushroom-Alfredo-8.jpg)
Mushroom Alfredo offers a twist to classic Alfredo pasta, with earthy mushrooms adding a rich depth to the creamy sauce.
We combine the goodness of sautéed mushrooms with a luscious Alfredo sauce to make a comforting pasta dish.
It’s a flavorful, meat–free alternative that satisfies both taste buds and cravings – and is ready in 30 minutes.
26. Fried tofu or air fryer tofu
![30 Vegetarian Recipes - The Plant Based School (27) 30 Vegetarian Recipes - The Plant Based School (27)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Air-fryer-tofu-recipe-14.jpg)
Crispy and golden, this fried tofu is a convenient vegetarian protein alternative, adding a satisfying crunch to salads, pasta dishes, and beyond.
You can also prepare this in an air fryer for a crispier twist while retaining a delightful, moist interior.
TIP: crispy tofu pairs well with peanut sauce, barbecue sauce, and tahini sauce.
27. Carrot ginger soup
![30 Vegetarian Recipes - The Plant Based School (28) 30 Vegetarian Recipes - The Plant Based School (28)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/10/Carrot-soup-recipe-9.jpg)
Try a comforting vegetarian dinner with a bowl of rich and velvety carrot ginger soup, where the natural sweetness of carrots meets the warmth of fresh ginger.
Pair this vibrant soup with oven-fresh focaccia or crostini for a symphony of flavors that will satisfy both the palate and soul.
28. Stuffed zucchini
![30 Vegetarian Recipes - The Plant Based School (29) 30 Vegetarian Recipes - The Plant Based School (29)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/06/Zucchini-boats-19.jpg)
Zucchini boatsare atasty and wholesome recipeto enjoy the wonderful flavor of zucchini.
They are packed with arich,savoryfillingmade with lentils, tomatoes, fresh herbs, and walnuts.
Our recipe contains no meat, and it’s suitable for most diets. Thanks to theirrobust flavor, you can serve them as afulfilling mealorappetizerfor most occasions.
29. Pasta alla Norma
![30 Vegetarian Recipes - The Plant Based School (30) 30 Vegetarian Recipes - The Plant Based School (30)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/07/Pasta-Norma-9.jpg)
You’ll love this pasta recipe because it’stasty,healthy,and easy to makein about 30 minutes.
Tender roasted eggplant, rich and creamy tomato sauce, and fresh basil pair wonderfully with al dente rigatoni pasta.
It’s a family–friendly vegetarian dinner reminiscent of eggplant parmigiana (when you add a sprinkle of cheese on top).
30. Lentil bolognese
![30 Vegetarian Recipes - The Plant Based School (31) 30 Vegetarian Recipes - The Plant Based School (31)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Lentil-Bolognese-3.jpg)
We end this list of vegetarian recipes with lentil Bolognese, themeat-free versionof a classic Italian sauce,ragù alla Bolognese.
Lentils are anexcellent meat replacementbecause they have a rich taste, keep their texture, and arerich in minerals, iron, and plant protein.
TIP: Pair your vegetarian bolognese sauce with fettuccine, spaghetti, or tagliatelle pasta.
More vegetarian recipes
Get more plant-based protein inspiration from these soups, pasta, stews, and salads:
- High-protein vegetarian recipes
- Appetizer ideas
- Vegetarian soup ideas
- Bean recipes or lentil recipes.
Mains
30 High Protein Vegetarian Meals
Collections
20 Vegetarian Soup Recipes
Collections
20 Bean Recipes (easy meals)
How to store vegetarian recipes
- How to store: you can store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave. On the second day, these meals will be stickier and less creamy. - How to freeze: you can also freeze the meals for up to 3 months.
To freeze, let it cool down first, then transfer it to a freezer-friendly container, leaving some space to allow it to expand.
Thaw in the microwave or a pot on the stovetop. Before serving, garnish with fresh herbs and a drizzle of olive oil optionally.
![30 Vegetarian Recipes - The Plant Based School (36) 30 Vegetarian Recipes - The Plant Based School (36)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/02/lentil-bolognese-step-1.jpg)
For many more dinner ideas, check out our mains category page.
30 Vegetarian Recipes
By: Nico Pallotta
5 from 3 votes
Here's a delicious and easy lentil vegetable soup with a rich and hearty tomato base and nourishing green or brown lentils.
You can make these recipes with simple ingredients, they're excellent for weeknight dinners and meal prep and they make healthy and wholesome homemade meal.
Prep Time: 5 minutes mins
Cook Time: 35 minutes mins
Total Time: 40 minutes mins
Servings: 4 people
Course: Main Course
Cuisine: American
Pin Print
Equipment
Optional: immersion blender or blender to make the soup extra creamy
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 carrots
- 1 onion
- 1 stalk celery
- 1 teaspoon cumin
- 4 cloves garlic
- 6 cups vegetable broth
- 2 cans (15-ounce each) diced tomatoes
- 1 cup lentils uncooked, green or brown
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1½ teaspoons salt or more to taste
- ¼ teaspoon black pepper or red pepper flakes
- 5 ounces spinach (about 4 to 5 cups)
Instructions
To a large pot or dutch oven, warm up the olive oil then add coarsely chopped onion, celery, and carrot, and fry on medium heat for 5 minutes stirring often.
Add grated garlic and cumin and fry for one more minute, or until you smell their aroma.
Add vegetable broth, canned tomatoes, dried lentils, thyme, oregano, salt, pepper, or/and red pepper flakes.
Cover with a lid, bring to a boil, then crack the top open and simmer on low heat for about 25 minutes or until the lentils are cooked but still al dente. Stir occasionally.
OPTIONAL STEP: if you like extra creamy soup, blend about 2 cups of it. You can do this with an immersion blender directly in the pot, or with a regular blender.
Add the spinach and simmer for a few more minutes until they wilt and you are happy with the texture and consistency of the soup/lentils.
Taste and adjust for salt. Serve it in a bowl with a slice of toasted bread rubbed with garlic and a drizzle of good quality extra virgin olive oil.
Optionally, you can add a squeeze of lemon juice.
Video
30-min Lentil Vegetable Soup
Notes
Nutritional information is an estimate for 1 serving of lentil vegetable soup out of 4 servings, without bread or toppings.
SUBSTITUTIONS
– Dried lentils: substitute drained and rinse canned lentils but add them in the soup 15 minutes after the broth and tomatoes start simmering. Canned lentils can only take about 1o to 15 minutes of simmering before falling apart. You can also use canned beans or chickpeas.
– Olive oil: substitute any vegetable oil or coconut oil for olive oil.
– Onion: substitute leek or shallots for onions.
– Herbs: you can use fresh or dried herbs. Substitute rosemary and bay leaves for thyme and oregano.
– Spinach: you can use most leafy greens including curly kale, lacinato kale, Swiss chard, bok choi, and more. You can even add vegetables such as diced potatoes, diced sweet potatoes, bell peppers, mushrooms, cauliflower and broccoli florets. If you add veggies, do so at the beginning, with the dried lentils so that they have time to cook fully.
TOPPINGS
You can top this lentil vegetable soup with homemade croutons, crostini, grated parmesan cheese, crumbled feta cheese, dairy-free cheese, lemon zest, lemon juice, and drizzle of good quality EVO oil, chopped parsley.
MAKE AHEAD & STORAGE
– Make Ahead: this lentil vegetable soup is an excellent recipe to make ahead as you can refrigerate it for several days or freeze it for months. Also, on the second and third days, the soup tastes better than when it’s freshly made because the flavors have time to meld.
– Refrigerator: let the soup cool down completely at room temperature, then transfer it into an airtight container and keep it in the fridge for up to 4 days.
– Freezer: let the soup cool down completely at room temperature, then transfer it into a freezer-friendly container and freeze for up to 3 months.
– Thaw: thaw in the refrigerator over several hours or in the microwave with a thawing function.
– Reheat: you can reheat the soup in a pot on the stovetop for a few minutes or in the microwave for 2 to 3 minutes. Avoid reheating it multiple times.
Nutrition
Calories: 354kcal, Carbohydrates: 54g, Protein: 19g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 1295mg, Dietary Fiber: 23g, Sugar: 10g, Vitamin A: 8759IU, Vitamin B6: 1mg, Vitamin C: 37mg, Vitamin E: 4mg, Vitamin K: 194µg, Calcium: 170mg, Folate: 364µg, Iron: 8mg, Manganese: 1mg, Magnesium: 130mg, Zinc: 3mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.
If you liked these vegetarian recipes, you might also like:
- 30 Easy Tofu Recipes
- 40 Easy Pasta Recipes
- 40 Italian Vegetarian Dishes
- 40 Easy Meatless Meals
Categorized as:
Collections, Mains, Recipes
![30 Vegetarian Recipes - The Plant Based School (48) 30 Vegetarian Recipes - The Plant Based School (48)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/09/Nico-and-Louise-PBS.jpg)
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.
Easy right?
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2 Comments
I’m a 70 years old french lady, and my daughter (when she’s not travelling all over the world) and I have decided to have a strict vegetalian diet about 6 weeks ago.. I just let you figure out the change in my way of cooking, from traditionnal french cooking to ….now. We love eating, and have always, even before that decision paid a lot of attention to the quality of ingredients we used, and the way to cook them.We live in the south of France.( I have a vegetable garden, and we used to raise our own poultry!).
This decision wasn’t hard to take, but just hard to match with our previous standards of meals.
Your blog is one of the first I dropped on on Pinterest, and your mayo recipe is the first vegan recipe I’ve made. And I’ll never change for another one!
Your recipes are very inspiring and clear to cook!
Thank you so much, I’m sure now that with your help, we’re gonna make it. The most difficult thing is cheese, of course, for french people..but I swear we haven’t touched any dairy products, eggs or fish of any kind for about 6 weeks now. I hope to be able to make alternate cheese (other than vegan mozza or parmiggiano ) shortly. It seems to be a long and rather difficult process, but never mind. thanks a lot and I’ll keep in touch to let you know about our progress.Reply
Hi Marie,
Thank you very much for sharing your story.
I’m very happy you find inspiration with our recipes, I hope that we can be a continuous source to enjoyable and flavor-packed meals for you and your family.
All the best,
LouiseReply