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Plant Craft

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Entrees

Roasted butternut is such a great addition to winter entree salads, with macadamia ricotta, walnuts, avocado and baby kale with a simple vinaigrette.

Roasted Butternut Salad

Vegan Red Lentil Soup, scented with coriander and smoky paprika

Syrian Red Lentil Soup

Afghan Pumpkin and Lentil Stew

Afghani Pumpkin & Lentil Stew

Raw vegan Mock Chicken Pate makes a great stuffing for lettuce wraps, vegan sushi or aten with crudite as a snack!

Mock Chicken Salad

Paleo Vegan Sushi

Coconut Lime Ginger Broth with sweet potato glass noodles, kabocha squash, shiitake mushrooms and herbs

Coconut and Winter Squash Soup

Baked Acorn Squash with barley pilaf

Baked Acorn Squash with Barley Pilaf

4 Essential Oil Free Vegan Sauces-all made with 5 ingredients or less

4 Essential Oil Free Vegan Sauces

Pumpkin Tamal with shishito pepper and pumpkin sauce

Pumpkin Tamale with shishito pepper

Vegan Pecan Sage Wellington

Portobello Wellington with pecans and sage

Stuffed Baby Pumpkin

Mushroom Bibimbop

Pad Thai

Gluten-Free Vegan Romesco Pizza

Sweet Potato Pancakes

Raw Zucchini Arrabiata

Mushroom Kabocha Tacos

Mung Bean Bowl

Roasted Squash Bowl with Mung Bean Sprouts

Wild Mushroom Dashi and Buckwheat Soba

Chiles Rellenos with lentils and new potato

Achiote Cauliflower Steak

Raw Vegan Pesto Linguini-super simple raw entree that will become a weekly staple!

Cilantro Pesto Zucchini Linguini

Truffled Black Pepper Pasta

Fluffy Coconut Lemon Strawberry Pancakes

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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