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.
Hi Reader, This is one of those dinners that practically makes itself. My Instant Pot lentil soup with potatoes is made with brown or green lentils, potatoes, carrots, celery, and spinach, all in one pot. And if you don’t have an Instant Pot, no problem. I’ve included stovetop instructions, too. Get the recipe for Instant Pot Lentil Soup with Potatoes Love and Veggies, Amy
Hi Reader, Vegan black bean chili comes together in about 30 minutes with simple pantry staples and a few veggies. Keep it classic or dress it up with your favorite toppings like diced avocado, vegan sour cream, pickled jalapeños, and tortilla chips. I like to set out a little toppings bar and let everyone build their own bowl. Reader love: “Quick, easy, and delicious. Everyone enjoyed it. I can’t wait for the leftovers tonight.” -- Lisa B. Get the recipe for Vegan Black Bean Chili Love and...
Hi Reader, Butternut squash quinoa bowls combine black beans, apples, arugula, and pumpkin seeds with a creamy tahini lime dressing for an easy fall meal. You can prepare the components in advance, then assemble the bowls when you're ready to eat. Get the recipe for Butternut Squash Quinoa Bowls And speaking of fall, if you haven't already, grab your free ticket for the HobbyScool Festive Fall Workshop Series. I'm teaching a cooking class on day 3! Love and Veggies, Amy
Hi Reader, This jackfruit taco soup is one of those easy dinners my whole family loves, and I make it all the time. It’s especially comforting when I have a cold or my allergies are acting up and my nose is stuffed up. A hot bowl with plenty of taco seasoning just hits the spot. It’s made in one pot with black beans, corn, fire-roasted tomatoes, and jackfruit, and it’s ready in about 30 minutes. Get the recipe for Jackfruit Taco Soup Love and Veggies, Amy
Hi Reader, Do you like cauliflower, broccoli, Brussels sprouts, carrots, and red onion? Then you'll love my recipe for roasted fall vegetables seasoned with lemony sumac. Lemon zest or lemon pepper delivers a similar zing. Get the recipe for Roasted Fall Vegetables Love and Veggies, Amy P.S. If you enjoy it, please leave a rating and comment on the blog. Not only does this help others discover my recipes, it always makes my day. 💙
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...
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...
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
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!
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