Plant based school

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Here at the Plant-Based School, we share delicious everyday recipes that will help you and your family eat more veggies. Come on in!

Carrot ginger soup is one of our easy carrot recipes that combines the natural sweetness of carrots with fresh and zesty ginger into a creamy and comforting soup.You can make carrot soup in one pot with simple, wholesome ingredients. It’s a nourishing, invigorating recipe, excellent for cold fall, winter, and early spring days.

Get quick and easy dinner inspiration from these colorful meals! Find your favorite by browsing through this list, and take your pick: curry, pasta, veggie-packed, fulfilling, and quick to make.This recipe is a 20-minute velvety and creamy lemon ricotta pasta with spinach that you and your family will love.

A bounty of colorful lunch boxes filled with protein-packed mains and lots of fruit and veggies.

Vegan frittata is an easy and delicious recipe you can make in 10 minutes on a pan or 18 minutes in the oven for a delightful breakfast, brunch, or as a light and nutritious meal.Our recipe is without eggs and tofu. We use chickpea flour to make the batter. Once cooked, it is surprisingly similar to a classic frittata with eggs.

Chickpea salad combines humble chickpeas with fresh, colorful veggies and a tangy, flavor-packed mustard dressing.You can make this vegan salad recipe in 15 minutes with simple seasonal ingredients.

Focaccia sandwiches are the perfect lunch-box meal, but they’re also delicious as a snack or an easy and fulfilling dinner.We use our thick, fluffy, and ridiculously easy no-knead focaccia as a base with a crispy crust and a soft, pillowy interior.

Our savory crepes recipe with chickpea flour is delicious and easy to make, perfect when you feel like eating something special.These savory pancakes are wholesome, nutritious, and stuffed with a mushroom and kale filling, and garnished with a quick and tasty white sauce.

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