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sweet miscellany

seasonal vegetarian recipes

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main course

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

Tofu Cutlet Sandwiches with Kohlrabi Pickle Slaw

Coconut Curry Dumpling Bake

Tofu Scramble Tacos with Chipotle Crema (vegan)

Creamy Vegan Tortilla Soup

Baked Tofu Nuggets with Creamy Maple Mustard Sauce

Vegan Stuffed Acorn Squash with Mushrooms and Fennel (Cozy Fall Meal)

One Pot Orzo with Broccoli and Butter Beans (vegan)

Vegan Stuffed Portobello Mushrooms with Black Lentils

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spring panzanella salad

polenta with caramelized leeks and peas

Polenta with Caramelized Leeks, Zucchini, & Peas (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

spring onion & asparagus frittata

Strawberry Grapefruit Mocktail with Mint

Strawberry Grapefruit Mocktail with Mint | seasonal plant-based recipes via The Sweet Miscellany Blog

strawberry upside-down cake

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