These Shepherd’s Pie Stuffed Peppers are a delicious plant-based spin on Shepherd’s Pie!
Cute and tasty, these nuggets are sure to disappear in no time, so double the recipe! You can also save and place the tops back on the tomatoes, especially if they come with stems.
This roasted Quinoa-Stuffed Acorn Squash is filled with all your favorite fall plant-based foods! Protein-packed quinoa is combined with onion, celery, mushrooms, kale, apples, pecans, and cranberries, seasoned with Italian seasoning, soy sauce, and nutritional yeast for a sweet and savory gluten-free, vegan holiday dish!
These Prosciutto-Wrapped Stuffed Dates are stuffed with a parsley and lemon-infused cream cheese and wrapped in prosciutto that crisps up in the oven. These are an excellent appetizer to serve to guests this holiday season or anytime you need something special.
Bring a little Mediterranean sunshine to your dinner table with this simple recipe! These stuffed peppers are a Greek-inspired dish full of the best of this country’s cuisine. You’ll find here some colorful peppers, sweet tomatoes, beef, and plenty of fresh herbs.
These Turkey & Tahini Stuffed Sweet Potatoes are a quick and easy gluten-free meal that you can have for lunch or dinner. Plus, they’re Paleo-friendly.