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sweet miscellany

seasonal vegetarian recipes

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main course

Creamy Butternut Squash Pasta with Roasted Squash

Tofu Tinga Tostadas with Peach Salsa (25 minutes)

Baked BBQ Tofu Burgers with Crispy Shallots

One Pot Creamy Pesto Beans (20-minute recipe!)

High Protein Spring Pasta Salad (Vegetarian, 32g protein)

One Pot Spinach Artichoke Gnocchi (Easy Vegetarian Dinner)

Smashed Edamame Salad Sandwiches (Quick No-Cook Meal)

Napa Cabbage and Crispy Tempeh Salad with Miso Tahini Dressing

Crispy Tofu Cutlet Sandwiches with Kohlrabi Pickle Slaw

Coconut Curry Dumpling Bake

Tofu Scramble Tacos with Chipotle Crema (vegan)

Creamy Vegan Tortilla Soup

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warm kale & lentil salad

sweet potato & tempeh pitas

acorn squash tomato soup

Acorn Squash Tomato Soup with Thyme & Rosemary (vegan/gf) | seasonal plant-based recipes from The Sweet Miscellany Blog

apple crisp cold brew latte

small batch spiced muscadine butter

apple crumble bars

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