Clean food vegetarian

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Herb Smashed Chickpea Salad Stuffed Pitas

These Smashed Chickpea Salad Stuffed Pitas are so quick and easy, ready in just about 10 minutes! With a blend of fresh herbs, creamy avocado, crunchy veggies, and capers. Piled into a warm pita pocket for a healthy, filling lunch or dinner. Vegan/vegetarian, optionally gluten free and so delicious!

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the instructions for how to make vegetarian hummus wraps

Tasty easy vegetarian hummus wraps! The best, healthy hummus veggie wraps made with spiced chickpeas, fresh vegetables, herbs and my wonderful zucchini in garlic sauce recipe. Perfect meatless lunch recipe and you can meal prep it too!

broccoli, peppers and mushrooms in a bowl

This Broccoli and Mushroom Stir Fry is a simple, delicious veggie dish for any night of the week. It uses fresh aromatics and some Chinese seasonings to boost the flavor profile and make every bite irresistible. {Vegan, Gluten-Free Adaptable}To make the dish gluten free, use tamari to replace the soy sauce.

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a bowl filled with noodles and vegetables on top of a table

Dive into a vibrant culinary experience with this Colorful Plant-Based Peanut Noodle Delight. Perfect for those who love a burst of flavor and color on their plate, this dish combines fresh veggies and hearty noodles, all tossed in a creamy, nutty peanut sauce. Ideal for a quick weeknight dinner or a lively weekend lunch, it's a feast for both the eyes and the taste buds. Enjoy a wholesome meal that's as nourishing as it is delicious, bringing a touch of creativity and health to your dining…

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two bowls filled with soup and one has a spoon in it

30min · 4 servings Ingredients: • 1 tablespoon olive oil • 1 medium onion, small dice • 3 medium carrots, small dice • 3 ribs celery, small dice • 3 garlic cloves, minced • 1 teaspoon oregano • ½ teaspoon ground cumin • ½ teaspoon paprika • Pinch of cayenne (optional) • 2 tablespoons tomato paste • 6 cups vegetable broth plus more as needed (preferably low sodium) • 1 (14-ounce) can diced fire roasted tomatoes or diced tomatoes • 1 cup red

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