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Dinner Ideas for you,

and the whole family.

Plant Based Meal a Day Team Approved! 

Creamy Alfredo Sauce
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  • 2 cups raw cashew nuts, plus more for garnish

  • 2 tablespoons chickpea miso paste

  • 1 tablespoon white truffle oil

  • 1 tablespoon refined coconut oil

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon Celtic sea salt

  • 1 cup boiling water

  • One 16-ounce package gluten free fettuccine

  • Freshly ground black pepper

  • Fresh herbs


  1. Place cashews in filtered water in a small bowl, cover and let sit overnight. 

  2. In your blender place the cashews, miso, truffle oil, coconut oil, nutritional yeast, salt and water together. 

  3. Blend on medium speed, scraping down the sides, until smooth, 

  4. Add boiling hot water in increments of 1/4 cup to reach the desired consistency. Adjust the seasoning to taste. 

  5. Bring a medium pot of water to boil and cook your noodles. Drain. 

  6. Pour sauce over the noodles and garnish with pepper and herbs. 

Mexican Burrito Stuffed Peppers



  • 3 bell peppers

  • 1 tablespoon olive oil

  • 3 green onions, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon chilli powder

  • 400g kidney or black beans, drained and rinsed well

  • 1 large tomato, diced

  • 150g canned sweetcorn, drained and rinsed

  • salt and pepper to taste

  • 1 avocado, sliced

  • cilantro


  1. Preheat oven to 350 Fahrenheit 

  2. Cut the tops off the bell peppers, removed the seeds and drizzle with olive oil. Place in oven for 10-15 minutes to slightly soften.

  3. Meanwhile, add onion, garlic, and chilli powder to a pan on medium heat. Let cook for a few minutes, then add beans and a splash of water. Mash beans with a fork so you get a chunky bean paste.

  4. Stir in chopped tomato, sweetcorn and salt and pepper.

  5. Spoon the mixture into the pepper and put back in the oven for another 10-15 minutes. Serve hot, top with fresh avocado, tomato and cilantro

Hummus Pita Pizza



  • Pitas

  • Olive oil

  • Dried oregano, basil, or other spices

  • Hummus

  • Arugula

  • Tomato, sliced

  • Mushroom, sliced


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Lightly coat your pita in olive oil and sprinkle with your spices. Place in the oven for 5-10 minutes, or until slightly crispy.

  3. Take pita out of the oven and coat in hummus, topping with sliced mushrooms and tomato. Place back in oven for 5 minutes or until entire pizza is heated and crispy (like a flatbread).

  4. Top with fresh arugula and serve hot.

Veggie Burger

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  • 3 tablespoons ground flax seed

  • 15oz black beans, drained and rinsed

  • 1 cup grated carrots

  • 2 cloves of garlic, minced

  • 1/2 cup red onion, finely chopped

  • 1/2 cup sunflower seeds

  • 3/4 cup oat flour (or whole wheat works fine)

  • 1 tablespoon olive oil

  • 1 teaspoon chilli powder

  • 1 teaspoon ground cumin

  • salt

  • pepper


1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper

2. In a large bowl, mash beans into a paste. Stir in the remainder of the ingredients, adding or adjusting seasoning to taste. Mix well

3. Shape the mixture into 8 patties, packing it tightly to help them keep their shape (if you're making them to freeze, wrap in parchment and freeze at this point)

4. Bake patties for about 30 minutes, flipping halfway through, until firm and golden

5.Make your burger using whatever veggies and sauces you want and enjoy!

Grilled Asparagus and Shitake Tacos


  • 3 Tbsp canola oil

  • 4 garlic cloves, crushed with press

  • 1 tsp ground chipotle chile

  • 1/2 tsp Kosher salt

  • 8 oz. of shiitake mushrooms, stems discarded

  • 1 bunch green onions, trimmed

  • 8 corn tortillas, warmed

  • 1 cup of homemade or prepared guacamole

  • lime wedges

  • cilantro sprigs

  • Hot sauce, for serving


  1. Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and green onions; toss to coat. Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes. Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes.

  2. Transfer vegetables to cutting board. Cut asparagus and green onions into 2" lengths and slice shiitakes.

  3. Serve with corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.

Tofu Pad Thai


  • 14 oz. extra-firm tofu, drained

  • 2 Tbsp cornstarch

  • 8 oz. rice noodles

  • 1/4 cup low-sodium soy sauce

  • 2 Tbsp brown sugar

  • 2 tsp sweet chili sauce

  • juice of 1 lime, plus lime wedges for serving

  • 1 clove garlic, grated

  • 1 Tbsp oil

  • 1 red pepper, sliced

  • 2 cup mung bean sprouts

  • 2 scallions, thinly sliced

  • 1/4 cup chopped peanuts


  1. Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.

  2. Meanwhile, cook noodles per package directions and rinse with cold water; drain.

  3. In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.

  4. Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.

Zucchini Lasagna 


  • 6 medium sized zucchini

  • 6 cups fresh spinach

  • 1 large jar tomato sauce

  • 1 container Kite hill or homemade vegan ricotta 

  • 3/4 cup yeast flakes

  • shredded vegan cheese 

  • fresh basil

  • olive oil:


  1. Preheat oven 375 F.

  2. Slice Zucchini length wise with mandolin.

  3. Lightly oil casserole dish. Add a little bit of tomato sauce on the bottom also.

  4. Start layering. Zucchini, tomato sauce, ricotta , spinach and sprinkle yeast flakes.

  5. Continue to layer. About 5 layers finishing with a sprinkle of remaining yeast flakes and shredded cheese.

  6. Bake for 45 minutes.

  7. Top with fresh basil before serving. 

Portabello Steaks


  • 4 portobellos. stems removed and put aside

  • 2 tbs olive oil

  • 1 cup vegan vegetable broth

  • 1 med onion, diced

  • 1 garlic clove pressed

  • 6 Tbsp. balsamic vinegar

  • ½ Tbsp. soy sauce

  • 6 tbs tomato sauce

  • Salt and pepper to taste


  1.  Use a deep large frying pan and heat oil. Sauté onion and garlic about 4 minutes.

  2. Add ½ of the veggie broth. Simmer for about 5 minutes.

  3. Add portobello tops and chopped up stems.

  4. Pour over top the rest of the broth mixed with balsamic, soy sauce and tomato sauce.

  5. Cover and cook for about 8 minutes. Turn over the mushrooms, half way through.

  6. Fill the caps with the onion mixture.

  7. Service with veggies of your choice - potatoes and asparagus go great. 

Black Bean Chilli


  • 1/2 organic bell pepper

  • diced seeds removed

  • 4 cups organic black beans

  • 1 medium onion

  • I jalapeno (optional)

  • 4 garlic cloves peeled and smashed

  • 4 tablespoons chilli powder

  • 1/2 tsp cinnamon

  • 1 tbsp maple syrup

  • 2 tsp sea salt

  • 1 tsp black pepper

  • 2 tbsp olive oil

  • 2 small tomatoes pureed in juice of one lime in the Vitamix


  1. Soak black beans overnight or bring to a boil with garlic cloves and then simmer on a low boil until tender (approx 3 hours).

  2. In a medium saucepan, heat olive oil. Add the onions until slightly brown. Add bell pepper, jalapeno and chilli powder. Stir to coat. Squeeze the lime over it.

  3. Add the sauté mixture to the beans.

  4. Add cinnamon, salt, pepper and maple syrup. Bring to a boil and reduce heat to a simmer for twenty minutes.

  5. Add pureed tomatoes and serve.

Creamy Linguini with Wild Mushrooms


  • 1 lb. linguine or fettuccine

  • 6 Tbsp olive oil

  • 12 oz. mixed mushrooms, thinly sliced

  • 3 cloves garlic, finely chopped

  • 1/4 cup nutritional yeast

  • 2 green onions, thinly sliced on an angle


  1. Cook linguine as label directs, reserving 3/4 cups pasta cooking water before draining. Return drained linguine to pot.

  2. Meanwhile, in 12" skillet, heat oil on medium-high. Add mushrooms and garlic; cook 5 minutes or until mushrooms are browned and tender, stirring. Transfer to pot with cooked, drained linguine along with nutritional yeast, reserved cooking water, 1/2 teaspoon salt and 3/4 teaspoon coarsely ground pepper.

  3. Toss until well combined. Garnish with green onions.

Roasted Squash and Pumpkin Seed Mole Bowls


  • 1 large butternut squash, peeled and cut into 1" chunks

  • 3 Tbsp olive oil

  • 1/2 cup raw shelled pumpkin seeds, plus more for garnish

  • 1/2 tsp. cumin seeds

  • 1/2 tsp. dried oregano

  • 1/2 onion, cut into wedges

  • 2 tomatillos, husked and halved

  • 2 cloves garlic, halved

  • 1 jalapeno chile, sliced

  • 3/4 cup vegetable stock

  • 1/2 cup coconut milk

  • 1/2 cup parsley, chopped

  • 1/4 cup packed cilantro, chopped, plus more for garnish

  • lime wedges, for garnish

  • cooked rice, for serving


  1. Preheat oven to 400 degrees F. Toss squash with 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange on baking sheet; roast 35 to 40 minutes or until squash is tender, stirring occasionally.

  2. Meanwhile, in 10" skillet, toast pumpkin seeds, cumin seed and oregano on medium 3 minutes or until fragrant, stirring. Remove from heat; set aside. In same skillet, heat remaining 1 tablespoon olive oil on medium. Add onion, tomatillos, garlic and jalapeno; cook 5 minutes or until slightly browned. Place vegetables, pumpkin seeds and spice mixture in blender or food processor. Pulse a few times; then add stock, coconut milk, parsley, cilantro, 3/4 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. Makes 3 cups.

  3. Return mixture to skillet; simmer on medium stirring often, 15 to 20 minutes or until slightly thickened. Divide rice and squash among 4 bowls; dollop with sauce. Serve remaining sauce on the side. Garnish with cilantro and lime wedges.

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