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Simple Vegan Recipes for Every Kind of Eater

Amy Katz | Veggies Save The Day

Hi, I'm Amy! I share simple, delicious vegan recipes made with everyday ingredients for every kind of eater. Subscribe for seasonal favorites, easy meal ideas, and new recipes in your inbox.

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Lentil meatloaf muffins on a plate with mashed potatoes and roasted Brussels sprouts.
Featured Post

😋 comfort food favorite

Hi Reader, One of the most popular recipes on Veggies Save The Day this time of year is lentil meatloaf muffins. They're easy enough to make on weeknights, and they freeze really well making them perfect for meal prep. Plus they're wonderful as part of a Thanksgiving feast served with mashed potatoes, roasted vegetables, and cranberry sauce. And since this lentil meatloaf is made in a muffin pan, it cooks quicker and doesn't require slicing. Simply pop them out and serve. Get the recipe for...

about 1 hour ago • 1 min read
Tofu meatballs topped with cranberry sauce, mashed potatoes, and peas on a dinner plate.

Hi Reader, Now that it's November, I'm seeing lots of fellow recipe creators sharing their Thanksgiving recipes. Does it feel too soon to be planning your holiday menu? 🤔 Rather than guess if you're the type of person who starts combing through recipes November 1st or if you prefer to wait until the weekend before the big day, I figured I'd send you my collection of tried-and-true vegan Thanksgiving recipes now. That way you can decide for yourself whether you want to dive right in or save it...

2 days ago • 1 min read
Baked apple slices on a plate.

Hi Reader, I like the flavor of apple pie, but I prefer the filling to the crust. My solution? Cinnamon-maple baked apple slices. Five simple ingredients. No cane sugar, butter, or oil. Just tender, cinnamon-kissed apples sweetened with maple. Get the recipe for Cinnamon-Maple Baked Apple Slices Love and Veggies, Amy

4 days ago • 1 min read
Bowl of creamy vegan wild rice soup with chickpeas.

Hi Reader, Now that the weather is cooler, I’m craving cozy soups on repeat. One of my family’s favorites, and a top recipe on Veggies Save The Day, is vegan chickpea wild rice soup. Inspired by the Minnesota classic, it’s creamy, comforting, and hearty enough to enjoy as a complete meal. Fun fact: I make it every Halloween so we can help ourselves to warm bowls between the rush of hundreds of trick-or-treaters in my neighborhood. Get the recipe for Vegan Chickpea Wild Rice Soup Love and...

7 days ago • 1 min read
Bowl of balsamic roasted Brussels sprouts and carrots.

Hi Reader, Quick reminder: the free docuseries, The Gut-Aging Solution, starts today, and it's not too late to sign up. Roasted Brussels sprouts and carrots with garlic and balsamic vinegar are a simple vegan side dish for weeknight dinners and holiday meals. Made with just 5 ingredients, plus salt and pepper, they're ready in 35 minutes. Get the recipe for Balsamic Roasted Brussels Sprouts and Carrots Love and Veggies, Amy P.S. This recipe doesn't have any ratings or comments yet, so if you...

9 days ago • 1 min read
Spaghetti tossed with pumpkin marinara and garnished with parsley.

Hi Reader, Here’s a savory way to put a can of pumpkin to work. Mixed with crushed tomatoes, garlic, and Italian seasoning, it makes a creamy pumpkin marinara sauce without any dairy. Toss it with your favorite pasta, and you’ve got a cozy fall dinner in about 30 minutes. Get the recipe for Tomato Pumpkin Marinara Pasta Love and Veggies, Amy

14 days ago • 1 min read
Promo for the Plant-Based Beginners Bootcamp.

Hi Reader, Not interested in this free challenge? CLICK HERE to opt out. You will continue to receive emails from me with recipes. I love joining challenges when I'm craving motivation to get back into healthy habits. My friend Kim Murphy (certified plant-based health coach and founder of Simply Plant Based Kitchen), hosts a FREE 4-day challenge called the Plant-Based Beginner's Bootcamp that I really enjoyed the last time she offered it. While she calls it a "beginner's bootcamp" it's really...

16 days ago • 1 min read
Bowl of roasted butternut squash and Brussels sprouts.

Hi Reader, Butternut squash and Brussels sprouts roast together beautifully for an easy seasonal side dish. The squash turns tender and sweet while the sprouts become browned and crisp around the edges, all with just a few simple ingredients. It's perfect for weeknights as well as holiday dinners. Get the recipe for Roasted Butternut Squash and Brussels Sprouts Love and Veggies, Amy

18 days ago • 1 min read
Promo for the free Tackling Type 2 masterclass.

Hi Reader, I have a secret to tell you. Even though I've been vegan for over a decade, a few years ago at my annual physical, I was diagnosed as pre-diabetic. Now keep in mind Reader I've always been a healthy weight with a BMI in the low end of the normal range. I exercise regularly, and type 2 diabetes does not run in my family. I was shocked and scared by the news. Thankfully I discovered what I was doing wrong when it came to my food choices thanks to experts like Brenda Davis, RD, and my...

21 days ago • 1 min read
Bowl of vegetable rice soup garnished with parsley.

Hi Reader, I came down with a cold recently, and nothing hit the spot like a steamy bowl of my vegetable rice soup. It's brothy, gentle, and exactly what I want when I’m not at 100 percent. The best part is the rice cooks right in the pot with the veggies, so it’s truly minimal effort. I made a double batch and froze the extra so future me is ready when someone in the house is under the weather. Get the recipe for Vegetable Rice Soup Love and Veggies, Amy

23 days ago • 1 min read