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Fresh Vegan Recipes for Every Kind of Eater

Amy Katz | Veggies Save The Day

Fresh, flavorful vegan recipes with California roots, Mediterranean sunshine, and simple ingredients every kind of eater can enjoy. Subscribe for seasonal favorites, easy meal ideas, and new recipes in your inbox.

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Bowl of stewed zucchini and tomatoes with chickpeas.
Featured Post

🍲 stewed zucchini and tomatoes

Hi Reader, Quick note before we get to the recipe: Did you know there's a free Veggies Saves The Day Community where you can chat online with me and other members? We're 200 strong, and I would love to see you in there. 💙 My local farm stand is still piling up zucchini like it’s July, so I turned the surplus into something cozy and simple. Meet my stewed zucchini and tomatoes with chickpeas, garlic, and smoked paprika. Big flavor for minimal effort, and delicious served hot or cold. Get the...

about 10 hours ago • 1 min read
Promo for the Festive Fall Workshop Series.

Hi Reader, I have something fun to share. I'm one of the presenters at the HobbyScool Festive Fall Workshop Series, a free, 3-day virtual event happening October 13-15, 2026. I'll be teaching Canned Pumpkin Three Ways: Dip, Dinner, and Dessert. You'll also find workshops on fall decor and upcycling, fiber and stitch projects, cozy treats, Halloween ideas, and more, with 26 makers sharing projects over 3 days. Each day's sessions are available free for 24 hours, so you can watch at your own...

3 days ago • 1 min read
Pumpkin hummus, lentil chili, pumpkin marinara pasta, and pumpkin energy balls.

Hi Reader, Fall officially starts tomorrow, and I’m ready for all the seasonal vegetables and fruits. I’ve been thinking about what I want to make first with ingredients like butternut squash, cauliflower, Brussels sprouts, and, of course, pumpkin. So I put together a collection of my favorite fall recipes for you to browse for inspiration. You’ll find hearty chili, cozy soups, roasted vegetables, seasonal salads, and more. Check out the Vegan Fall Recipes Love and Veggies, Amy

5 days ago • 1 min read
Pumpkin balls with mini chocolate chips on a plate.

Hi Reader, I love seeing so many people making my no bake pumpkin balls, even though fall hasn't officially started yet. They come together in about 15 minutes with oats, peanut butter, pumpkin puree, pure maple syrup, pumpkin pie spice, and mini chocolate chips. Get the recipe for No Bake Pumpkin Balls Love and Veggies, Amy P.S. I added a quick video to the recipe card so you can see how I make them. Let me know what you think!

7 days ago • 1 min read
Bowl of roasted chickpea ratatouille made with tomatoes, red peppers, eggplant, zucchini, and fresh basil.

Hi Reader, This roasted chickpea ratatouille casserole is basically the best of late summer/early fall produce, all in one dish. It’s made with zucchini, eggplant, red bell pepper, fresh tomatoes, garlic, and canned chickpeas, then baked together in one casserole dish. Serve it warm or at room temperature with crusty bread for mopping up the juices. Get the recipe for Roasted Chickpea Ratatouille Love and Veggies, Amy

12 days ago • 1 min read
Bowl of vegan pesto orzo soup garnished with a lemon wedge.

Hi Reader, Before we get to today's recipe, if you haven't already, take a moment to register for the free 2026 Food Revolution Summit: The Science of Food and Wellness, airing live for the second and final time September 16-23. I always learn something new and come away inspired. Save your seat for the FREE Food Revolution Summit Craving something cozy that tastes like sunshine in a bowl? Meet my vegan pesto orzo soup with white beans. It’s bright, herby, and ready in about 30 minutes. Use...

14 days ago • 1 min read
Bowl of cucumber, tomato, and bell pepper salad.

Hi Reader, Bring a burst of color and crunch to your table with my Mediterranean cucumber tomato bell pepper salad. It’s inspired by Israeli salad and Persian Shirazi salad, made with fresh veggies, herbs, and a bright lemon dressing. I've been making this refreshing salad on repeat during the hot and humid weather we've been having in SoCal. Get the recipe for Cucumber Tomato Bell Pepper Salad Love and Veggies, Amy

17 days ago • 1 min read
Promotion for the free Food Revolution Summit.

Hi Reader, If nutrition advice has felt especially confusing lately, you’re definitely not alone. There’s so much conflicting information out there, and it can be hard to know what’s actually worth paying attention to. That’s one reason I love watching the Food Revolution Summit, which starts September 16. I always come away learning something new, and I appreciate hearing from experts with different perspectives on food and wellness. I’ve watched this docuseries for years, and this may be...

18 days ago • 1 min read
Vegan pesto roasted potatoes garnished with a sprig of basil.

Hi Reader, Pesto sauce isn’t just for pasta. I love making vegan pesto or grabbing a jar to toss with baby gold potatoes. They roast up tender and soak in all that zesty, herby flavor. The best part: this recipe takes about 30 minutes. Serve them hot from the oven or chilled as a potato salad. Get the recipe for Vegan Pesto Roasted Potatoes Love and Veggies, Amy

19 days ago • 1 min read
Bowl of chickpea cucumber salad with tomatoes, red onions, and black olives.

Hi Reader, Mediterranean chickpea cucumber salad with olives is a perfect end-of-summer recipe. It's bright, zesty, and comes together in about 15 minutes. Just finished the last of this salad for lunch! Great summer salad and I really like that it keeps for a few days. As the flavor melded, it continued to get better. Great recipe-definitely a keeper. -- Ali Get the recipe for Mediterranean Chickpea Cucumber Salad Love and Veggies, Amy

19 days ago • 1 min read