Author Archives: Lee

Amazing Plant-Based Recipes for the Grill

Would you like to grill tasty foods over an open flame while also maintaining a healthy plant-based diet?

If you answered “yes”, then you should know that there are lots of nutritious plant-based recipes for the grill that are fun to eat.

So break out your kiss the cook apron and start grilling.

Grilled Stuffed Peppers

Grilled stuffed peppers

This tasty plant-based recipe is sure to be a hit at your next party. They’re not only plant-based but also vegan friendly


  • 6 poblano peppers
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon cumin
  • 28 ounce can vegetarian baked beans, drained completely
  • 8 ounces soy pepper jack cheese, grated
  • 1 cup of vegan ranch dressing


Heat olive oil in a skillet and add garlic, onions, red bell pepper, cumin, and cilantro. Cook over medium heat for three minutes.

Remove pan from heat and stir in baked beans and the soy pepper jack cheese.

Cut peppers in half lengthwise and scrape out the seeds. Spoon mixture into the pepper halves and top with vegan ranch dressing.

Grill for 30 minutes.

Grilled Stuffed Mushrooms

Grilled stuffed mushrooms

These delectable vegan treats will make your mouth water.


  • 4 portobello mushrooms
  • 1/4 cup Panko bread crumbs
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 2 tablespoons rosemary
  • 1 clove garlic, minced
  • 1 ounce pimentos
  • 1 tablespoon olive oil
  • 2 tablespoons margarine


Cut off the mushroom stems and chop them up.

Combine the chopped stems, breadcrumbs, oregano, time, rosemary, and garlic in a food processor and blend. Stir in the pimentos.

Heat grill to medium heat and oil the grates of the grill.

Brush mushroom caps with olive oil and place 1/2 tablespoon of margarine on the inside of each cap. Place mushroom caps on the grill and cook for four minutes.

Remove caps from the grill and stuff with breadcrumb mixture.

Return caps to the grill and cook for another four minutes.

Cut the stuffed mushroom caps into quarters.

Grilled Sweet Potato Salad

Grilled sweet potato salad

I never used to be a sweet potato fan. However the more plant-based recipes I look for the more I find myself selecting these over regular potatoes. This can definitely satisfy your sweet tooth without lots of empty calories.


  • 2 sweet potatoes, peeled and cut into half-inch pieces
  • 1 pear, cored, peeled, and cut into 1/4 inch slices
  • 2 cups kale
  • 2 cups baby spinach
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped pecans, toasted

Ingredients for the Dressing

  • 1/3 cup apple jelly
  • 1/4 cup red wine vinegar
  • 1 tablespoon water
  • 2 tablespoons olive oil


To make the dressing, pour vinegar, jelly, and water into a saucepan and bring to a boil. Reduce heat and let simmer until the mixture is syrupy.

Place potato slices into a pot with water and cook for 12 minutes. Place potatoes on a baking sheet and brush with olive oil.

Next, place sweet potato slices and pear slices on the grill. Cook for three minutes per side or until grill marks appear.

Mix salad greens with potatoes and pears. Add crumbled feta cheese, dressing, and pecans.

Use vegan feta cheese if you want this dish to be compatible with a vegan diet.

Grilled Vegetable Fajitas

grilled vegetable fajitas

Who doesn’t love a great fajita. This plant-based recipe is a perfect hearty meal with lots of flavor.


  • 12 flour tortillas
  • 16 ounce can black beans
  • 1 green bell pepper, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 orange bell pepper, sliced into thin strips
  • 1 onion, sliced into thin strips
  • 1 portobello mushroom, sliced into pieces
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil

Ingredients for Fajita Seasoning

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper


Combine ingredients of the fajita seasoning. Mix vegetables with two cloves of garlic, two tablespoons of olive oil, and 2/3 of the fajita seasoning.

Drain the beans and place on aluminum foil. Mix beans with 1 tablespoon of olive oil, the other clove of minced garlic, and the remaining fajita seasoning. Fold up the sides of the aluminum foil so that it can more easily hold its contents.

Place vegetables in a grill pan and place them on the grill and cook for ten minutes. After six minutes of cooking, place bean packet on grill and warm the beans for four minutes.

Serve with tortillas.

Final Thoughts

These amazing plant-based recipes for the grill taste wonderful and aren’t that hard to make.

So try a few of them and see how great they are and when you’re done head over and try our plant-based potato recipes too! Your taste buds will thank you.

Perfect Potato Recipes for a Plant-Based Diet

Potatoes are a great primary ingredient for many different kinds of healthy plant-based recipes.

They provide a fabulous source of nutrition while providing you with a rich, hearty taste that truly satisfies.

So if you are living a plant-based lifestyle and you love potatoes, then you’re in luck because we have some tasty recipes that feature this delicious ingredient.

Potato Skewer Swirls and Dressing

Potato Skewer Swirls and Dressing

This creative recipe will delight your family and friends…


  • 2 potatoes
  • 1/4 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon fresh thyme
  • 1/4 teaspoon chilli powder
  • 2 tablespoons olive oil

Ingredients for the Dressing

  • 4 tablespoons vegan mayonnaise
  • 1 lime
  • 1/4 teaspoon honey


Preheat oven to 400 degrees. Mix the spices together.

Stick a skewer into the middle of both potatoes lengthwise. Using a knife, cut the ends of each potato until the knife hits the skewer. Rotate each potato around so that you create a spiral shape throughout the entire potato. Once you are finished, pull the potato out so that it uncoils along the length of the skewer. The slices shouldn’t be more than a quarter of an inch thick.

Take a pastry brush and coat each potato with oil. Sprinkle the spice mix over the potatoes. Cook for 30 minutes.

To make the dressing, mix all of its ingredients together.

Potatoes and Vegetables with Red Pepper Dip

Potatoes and Vegetables with Red Pepper Dip

The ingredients for this awesome dish include potatoes, carrots, and cauliflower.


  • 10 ounces frozen roast potatoes
  • 1 tablespoon olive oil
  • 1 courgette, quartered
  • 4 carrots, halved
  • 1 piece of cauliflower, quartered
  • 1 teaspoon coriander

Ingredients for the Dip

  • 1 pepper, chopped
  • 2 ounces vegan feta cheese
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ground coriander
  • 4 whole almonds, chopped
  • 1 tablespoon parsley, chopped


Preheat oven to 400 degrees. Cook the frozen potatoes for 35 minutes.

Next, brush oil on the carrots, the cauliflower pieces, and the courgette. Sprinkle ground coriander on the vegetables. Place on a tray and roast for 20 minutes.

Place the feta cheese, pepper, vinegar, oil, and ground coriander into a food processor and blend. Pour the dip into a bowl and add almonds and parsley.

Arrange the potatoes and vegetables on a plate and serve with dip.

Potato and Bean Soup

Potato and Bean Soup

This soup is so full of hearty vegetables you’ll want to eat it with a fork, but use a spoon.


  • 24 ounces potatoes, peeled and diced
  • 16 ounce can mixed beans, drained
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 carrot, diced
  • 1 celery stalk, sliced
  • 1 cube vegetable stock
  • 1 quart water
  • 2 teaspoons tomato purée 2 tablespoons parsley, chopped


Heat oil in a saucepan and sauté the garlic, celery, carrot, and potatoes for three minutes. Add the other ingredients and bring to a boil.

Simmer for 12 minutes. Garnish with parsley.

Deviled Potatoes

Deviled potatoes

These devilishly good treats are absolutely divine…


  • 10 medium small potatoes, cut in half lengthwise
  • 2 tablespoons coconut oil
  • 2 tablespoons Dijon mustard
  • 1/2 cup vegan mayonnaise
  • 1 teaspoon paprika
  • 1 teaspoon parsley


Preheat oven to 425 degrees. Place potatoes on a baking sheet, drizzle with coconut oil, and bake for 30 minutes or until potatoes are tender.

Using a melon baller, scoop out the insides of the potatoes and place the scooped-out material in a bowl. Add mayonnaise and mustard to the scooped-out potatoes in the bowl and stir. Fill potato skins with the potato, mustard, and mayonnaise mixture. Garnish with paprika and dill sprigs.

Baked Potato Roses

Baked Potato Roses

These delicious vegan treats not only taste good, but are also very beautiful.


  • 4 potatoes, peeled
  • 1/4 cup olive oil
  • 1 teaspoon pepper powder
  • 2 teaspoons garlic powder
  • 2 teaspoons thyme
  • 2 teaspoons oregano


Preheat oven to 400 degrees. Slice potatoes using a mandoline slicer. Grease a muffin tin with coconut oil.

Whisk together olive oil, garlic powder, thyme, and oregano.

Arrange 15 potato slices overlapping one another. Brush olive oil mixture over the top of the potato slices.

Roll the potato slices carefully, holding onto the slices in order to get a rose-like shape. Place in the muffin tin. Bake for 30 minutes.

Serve with dipping sauces of your choice (optional).

Final Thoughts

So if you’re a Mr. Potato Head and love your taters, then why not give a few of these healthy plant-based recipes a try. Once you’re done with those treats head over and check out some other ideas for tasty snacks !

You have nothing to lose but your hunger.