Plant-Based Recipe Library
Nutrient-dense, high-protein plant recipes tested for flavor and cooking simplicity. Every recipe includes full macros, prep timers, and smart pantry swaps.
Indian Vegan
Dals, curries, dosas, idlis
Asian Vegan
Stir-fries, ramen, dumplings
Mediterranean
Hummus, falafel, mezze
Mexican Vegan
Tacos, burritos, enchiladas
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Featured Plant-Based Recipes
Creamy Chickpea & Spinach Coconut Curry
A nourishing 25-minute plant-based dinner combining hearty chickpeas, fresh spinach, tomatoes, and aromatic curry spices in velvety coconut milk.
Crispy Sesame Garlic Tofu Stir-Fry
Golden, extra-crispy pan-fried tofu tossed in a savoury garlic soy glaze with fresh broccoli, snap peas, and toasted sesame seeds.
Savory High-Protein Seitan Roast
A show-stopping, tender homemade seitan roast boasting 35g protein per serving, infused with savoury nutritional yeast, garlic, and herbs.
Mediterranean Roasted Chickpea & Quinoa Power Bowl
Crispy sumac-roasted chickpeas over fluffy tricolor quinoa with English cucumbers, cherry tomatoes, Kalamata olives, fresh herbs, and creamy lemon garlic tahini dressing.
Crispy High-Protein Moong Dal Cheela (Savory Lentil Crepe)
Golden, savory Indian crepes made from soaked yellow moong dal, ginger, cumin, and cilantro, stuffed with spiced crumbled tofu bhurji. 24g complete protein per serving.
Creamy Vegan Palak Tofu (Plant-Based Palak Paneer)
Golden pan-seared tofu cubes simmered in a velvety, spiced spinach and garlic gravy with cashew cream. A 100% plant-based recreation of the classic North Indian comfort dish.
Authentic Punjabi Rajma Masala (Slow-Cooked Red Kidney Bean Curry)
Melt-in-your-mouth red kidney beans simmered in a spiced tomato, ginger, garlic, and onion gravy. The quintessential North Indian high-protein vegan staple served with basmati rice.
High-Protein Red Lentil Dal (Tarka Dal)
A comforting, restaurant-quality Indian red lentil dal packed with 18g plant protein per serving, fragrant spices, and creamy coconut milk.
Hearty One-Pot Smoky Black Bean & Sweet Potato Chili
Rich, comforting one-pot chili packed with tender roasted sweet potatoes, black turtle beans, fire-roasted tomatoes, sweet corn, and a hint of unsweetened dark cocoa powder for depth.
Glazed Sesame Ginger Teriyaki Tempeh Bowl
Pan-seared fermented organic tempeh triangles simmered in a sticky sweet homemade ginger garlic teriyaki glaze, served over brown rice with steamed baby bok choy and broccoli florets.
Ultra-Fluffy Vegan Blueberry Pancakes
Golden, diner-style fluffy vegan pancakes made without eggs or dairy using a quick homemade vegan buttermilk and flaxseed.
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