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sweet miscellany

seasonal vegetarian recipes

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main course

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

Baked Tofu Nuggets with Creamy Maple Mustard Sauce

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

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black bean tostadas with mango guacamole

Black Bean Tostadas with Mango Guacamole | vegetarian recipe via The Sweet Miscellany Blog

Rainbow Quinoa Salad with Cashew Tzatziki

Rainbow Quinoa Salad with Cashew Tzatziki (vegan/gluten free) | Seasonal Plant-Based Recipes via the Sweet Miscellany Blog

Roasted Green Beans & Sweet Peppers with Feta & Dill

Coconut Vanilla Chia Pudding with Berry Compote

Cucumber Limeade with Mint & Lemon Balm

blueberry corn muffins with whipped dairy free maple butter

Blueberry Corn Muffins with Whipped Maple Butter (dairy free) | seasonal plant-based recipes from the Sweet Miscellany Blog

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