spring is hereeee! this spring pea orzo is plant b spring is hereeee! this spring pea orzo is plant based, packed with flavors and nutrients, and is SO easy to make. here’s how:

01 Cook 1 cup of orzo in 2 cups of water. You do NOT have to rinse it, just a personal preference! Meanwhile, add about 2 cups of broccoli florets into a food processor. Pulse until the broccoli has turned into a rice. Careful not to over pulse or it will become soggy.

02 Heat extra virgin olive oil onto a pan then add in the broccoli rice. Cook & stir occasionally for about 10 minutes.

03 Add 1 cup of peas and 1 cup of edamame beans to the rice and stir to combine. After a few minutes, stir in the cooked orzo. Next stir in finely chopped herbs (I recommend parsley, chives, and a few sprigs of dill), sea salt and pepper to taste, 1/2 tsp garlic powder, and 1 cup of vegan shredded cheese (I love Violife.)

04 Stir frequently and once the cheese has melted, remove from heat and serve. Top with lemon zest and an optional drizzle of coconut milk.

#veganrecipes #spring #easyrecipes #healthyrecipes #orzo #eatyourgreens #springpeaorzo
The Mediterranean diet has consistently been ranke The Mediterranean diet has consistently been ranked the healthiest diet in the world - luckily for vegans, it doesn’t include many animal products! I combined a few of my favorite vegan items from the mediterranean diet and compacted them into one easy to make lunch bowl. I did add tofu (not on the Mediterranean diet) but if you want to keep it 100% Mediterranean try lentils. This bowl is perfect for meal prep and tastes SO SO good.

RECIPE:

01 Cook 1 cup of quinoa in 2 cups of water. Once done, fluff with a fork then toss with finely chopped dill and parsley.

02 Chop up a block of high protein tofu into cubes. Toss with avocado oil spray, tamari, sea salt, and corn starch.
Once fully coated, air fry the tofu at 375 until crispy. Give them a stir after 12 minutes then air fry for another 8-10 minutes.

03 Wash about 6 baby potatoes and peel away any sprouts. Cut each potato into 4 wedges. Toss with avocado oil spray, sea salt, paprika, and zatar seasoning. Air fry at 400 degrees for about 12-15 minutes or until crispy.

04 To a dish add 1/2 cup Tahini, juice from 1/2 Lemon, 1/2 tsp Sea Salt, 1/4 tsp Black Pepper and 3-4 tbsp Water (add more if you want a runnier consistency.)

05 Chop up one large tomato, 2 Persian cucumbers, and set aside about 12 green olives and arugula.

06 Divide all ingredients into four bowls or meal prep containers. 1 serving includes 1 cup of arugula, 1/4th of the herby quinoa, 1/4th of the crispy tofu, about 5 potato wedges, 1/4th of the cucumber and tomato, 3 green olives, and a generous drizzle of lemon tahini. The remaining portions will stay good about 5 days. Enjoy!

#veganrecipes #easyrecipes #mediterraneandiet #healthyrecipes #heathylifestyle #healthylunch
weekly vegan breakfast inspo 🥬🌯🍌🥑 happ weekly vegan breakfast inspo 🥬🌯🍌🥑 happy friday everybodyyy

#veganrecipes #veganbreakfast #veganideas #easyrecipes #breakfastideas
I often get asked as a vegan why I still eat produ I often get asked as a vegan why I still eat products that look and taste like real meat, and the answer is really simple - because no animals were harmed! I wasn’t always vegan, and I used to eat beef all the time. I love @abbotsbutcher because they nailed it on the taste, the ingredients are super clean, and the macros are impressive. 

This beef korma is one of my favorite healthy vegan dinners - I always make a big batch like this and save the leftovers. Recipe ⬇️ 

INGREDIENTS: 
1 tbsp avo oil
1 onion, chopped
12 raw cashews
1 cup non-dairy yogurt (I used @kitehillfoods Greek yogurt) 
2 tsp turmeric 
2 tbsp cilantro leaves 
1 tsp paprika 
2 tsp garam masala 
1/4 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cardamom 
1 tsp grated ginger 
2 garlic cloves, minced
1 package @abbotsbutcher beef
Salt to taste 
Cilantro to garnish
Rice to serve

INSTRUCTIONS
01 Add avocado oil to a pot and heat on medium-low. Add onions and slowly sauté for 10-15 min, stirring occasionally until browned.

02 To a bowl add the yogurt, turmeric, salt and pepper, paprika, and garam masala. Whisk to combine.

03 Allow onions to cool, then transfer to a blender with the cashews, cilantro, and the yogurt mix. Blend for a minute or so.

04 Heat more avocado oil in the same pot on medium-low heat. Add cinnamon, cardamom, garlic, pepper, and ginger. Sauté for about one minute, or until spices are fragrant.

05 Add Abbot’s Butcher “Beef” to the pan and cook according to package instructions.

06 Stir in the spiced yogurt and salt to taste. Add water and stir until it’s fully incorporated.

07 Remove from heat and garnish with cilantro. Serve with rice.

#veganrecipes #beefkorma #healthydinner
one of my favorites, the mango ginger bowl 🥭 ju one of my favorites, the mango ginger bowl 🥭 just in time for the weather starting to warm up! includes:

- arugula
- jasmine rice (sub for kelp noodles if you want to keep it raw)
- fresh mango
- grated carrots
- diced cucumber
- sushi ginger
- tamari
- toasted sesame oil
- sesame seeds

#veganrecipes #easyrecipes #rawvegan #healthyrecipes #healthylunch
healthy vegan target find! @allgoodles has a Mac a healthy vegan target find! @allgoodles has a Mac and cheese flavor and I was so impressed by the ingredients - no funky chemicals, all natural ingredients! it was genuinely so tasty, next time you’re at @target grab a box! (or 5)

#veganrecipes #veganmacncheese #goodles #targetfinds #vegantargetfinds #macandcheese #healthyvegan
blueberry chocolate chip skillet baked oats (say t blueberry chocolate chip skillet baked oats (say that 5x fast) magic ingredient is blue majik! doesn’t change the taste just adds a cute blue hue 💙 

To make, blend:
1/2 tbsp rolled oats
1 scoop protein powder
1 tsp baking powder
1/2 banana
1 tbsp sugar
1/2 cup plant-based milk
2 tsp blue majik

Add to a greased skillet or baking dish and top with wild blueberries (I used frozen) and dark chocolate chips. Bake at 400 degrees for 23-25 min, let cool, then enjoy!

#bakedoats #veganrecipes #oatmeal #EasyRecipe #healthybreakfast
Cheesy yaki onigiri! I am dumb obsessed with both Cheesy yaki onigiri! I am dumb obsessed with both onigiri and grilled cheese, and in this dual version I used an air fryer and not a lick of oil. 

This will be my personality trait for the next month FYI 

 #veganrecipes #onigiri #yakionigiri #airfriedonigiri #grilledcheese #healthyrecipes #oilfreecooking
anotha one, cheddar jalapeño mini focaccia! this anotha one, cheddar jalapeño mini focaccia! this mini focaccia only used 1 cup or flour fit in a mini skillet. full recipe on the blog, link in bio!

#focaccia #minifocaccia #easyrecipes #veganrecipes #jalapenocheddar
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Recipes, Salads & Bowls · June 10, 2020

Southwest Salad with BBQ Jackfruit

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This delicious southwest salad is one of my favorites – it features BBQ jackfruit which is incredibly versatile, flavorful, and healthy. It truly tastes like shredded BBQ chicken! I tend to eat salads most everyday as they’re SO easy to prep and a great way to get your greens in. Typically this salad is loaded with unhealthy fats and animal protein, but I managed to keep the traditional southwest salad flavors whilst making sure it’s nutritionally sound. This salad is:

  • High protein. I used Trader Joe’s ‘high protein tofu’ which is not only super high in protein, it doesn’t need to be pressed! If you don’t have a Trader Joe’s near you, try to buy tofu that is super firm to avoid having to use a tofu press.
  • Vibrant. There are so many benefits that come from eating the rainbow AKA filling your plate with color.
  • Flavorful. From the pickled onion to the mustard tofu to the BBQ jackfruit, this southwest salad has a TON of southern flavors jumping out that come together perfectly.
  • Satiating. One of the reasons I love this southwest salad is because it will keep you full for hours. There is a nice balance of carbs, fat, and protein all of which come with plenty of other nutrients that help keep you full.
  • Refreshing. Southwest salads remind me of summer, especially with the sautéed black beans, corn, and BBQ jackfruit. You can heat up the individual ingredients, but I personally like to prep this salad in ready-made containers and eat it cold.

Vegan Southwest Salad with BBQ Jackfruit, Mustard Tofu, Pickled Onions, Sautéed Black Beans + Corn, Chopped Romaine, and a Creamy Cilantro Lime Dressing

BBQ Jackfruit

The star of this salad is the BBQ jackfruit. Once you mix the salad together, it’s flavors really stand out. To make the jackfruit you can technically just drain and rinse your canned jackfruit, but then you’ll just have a salty, chewy taste that takes away from how good this salad can be. The jackfruit method I provide may seem a bit tedious, but I promise it’s worth it and doesn’t taste as much time as you think. Plus, you only need a small amount for this salad so leave the rest marinating and use it the rest of the week!

Vegan Southwest Salad with BBQ Jackfruit, Mustard Tofu, Pickled Onions, Sautéed Black Beans + Corn, Chopped Romaine, and a Creamy Cilantro Lime Dressing

3 Ingredient Dressing

This dressing is absolutely delicious and requires only three ingredients – veganaise, lime juice, and cilantro. If you don’t have access to veganaise, cashew butter with a touch of water to loosen the texture is a great alternative. Be sure to stick to the recipe too – I love veganaise but adding more than 1 tbsp per serving has a high fat content. You can forgo the veganaise completely and just mix cilantro with lime juice too – the BBQ jackfruit marinade mixes well so your salad won’t be too dry if you leave it out.

Vegan Southwest Salad with BBQ Jackfruit, Mustard Tofu, Pickled Onions, Sautéed Black Beans + Corn, Chopped Romaine, and a Creamy Cilantro Lime Dressing

This salad has a variety of elements which is why I suggest meal prepping it as opposed to making it on a whim. It’s great because each ingredient (mustard tofu, BBQ jackfruit, pickled onion) is versatile and can be used in a wide array of recipes – if you really only want this salad once, just store the remaining ingredients and use them however you’d like the rest of the week. The BBQ jackfruit in particular works great on tacos.

Print Recipe

Vegan Southwest Salad with BBQ Jackfruit

Fresh + flavorful southwest salad with 100% plant-based and healthy ingredients!
Servings: 1 Salad

Ingredients

BBQ Jackfruit

  • 1 can unripe jackfruit I use the Trader Joe’s version as it’s canned in water rather than syrup which you should steer clear of. Finding unripe jackfruit is key for the texture
  • 4 tbsp tomato paste
  • 1/4 cup diced onions
  • 2 tbsp vegan Worcestershire sauce
  • 1 tsp liquid smoke optional
  • 2 cloves minced garlic
  • 1 tbsp golden monkfruit
  • 1 tbsp apple cider vinegar
  • 2 tsp yellow mustard
  • 2 tsp chili powder
  • 1/4 tsp cayenne powder
  • 1 tbsp paprika
  • 1 tsp sea salt

Mustard Tofu

  • 1/4 block tofu I like the high protein tofu from Trader Joe’s
  • 1.5 tbsp mustard
  • 1 tbsp lemon juice

Dressing

  • 1 tbsp veganaise if you don’t have access to veganaise, use cashew butter OR soak cashews and blend them with a bit of water to get a creamy consistency
  • 1/2 tbsp lime juice
  • 1 tsp cilantro
  • 1-2 tbsp water amount depends on desired consistency. I like mine on the thicker side

Salad

  • 2 cup chopped romaine
  • 1/4 can corn
  • 1/4 can black beans
  • 1 red onion chopped into thin strips
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1.5 tbsp agave
  • 2 tsp sea salt

Instructions

BBQ Jackfruit

  • this jackfruit ingredient makes a few portions - if you only want one portion, just save the rest in an airtight container in the fridge. it’ll last a week and can be used as a topping for salads, tacos, etc.
  • drain jackfruit and break apart with your hands to shred it - it should resemble shredded chicken or pulled pork. if there are pieces that you are having trouble breaking apart, use a knife to break it up
  • after the jackfruit is broken up, rinse thoroughly - you’lol want to get rid of that salty brine taste so don’t skimp on this!
  • add the jackfruit to a pot of water and boil for 10-15 min. strain and rinse again
  • place jackfruit on paper towels and pat dry. let sit out to dry while you prepare the marinade
  • combine marinade ingredients in a blender and pulse until smooth. once the jackfruit is dry, add it into an airtight container and mix in the marinade. let marinate in the fridge while you prepare the remaining ingredients

Mustard Tofu

  • simply cut a block of tofu into 4 strips and store 3 of the 4 strips in an airtight container in the fridge. if you’re meal prepping, use the entire block and multiply and mustard and lemon juice by 4
  • chop the tofu into strips or cubes as big or small as you’d like. spray coconut oil on a pan and pan-fry the tofu strips for 3-5 min on each side. I prefer to use an oil spray as the fat content is much lower
  • mix the lemon & mustard in a dish and pour over the tofu in an airtight container. make sure all of the tofu is evenly covered before placing it in the fridge to marinate

Dressing

  • add all ingredients in a small dish and mix to combine. I like to triple the recipe and store in a mason jar in the fridge so I don’t have to remake it each time

Salad

  • make sure to pickle the red onions beforehand - I ALWAYS have pickled red onion in my fridge and use it as a topper for salads, avo toast, creamy soups, etc. chop the onion, add to a large mason jar, and pour the 1/2 cup water, 1/4 cup apple cider vinegar, 1.5 tbsp agave, and 2 tsp sea salt inside. give your mason jar a shake and store in the fridge
  • drain and rinse the black beans and corn - only use 1/4 can of each for your salad. save the rest in an airtight container in the fridge or use it all to make a big batch
  • spray coconut oil on your pan and add the black bean and corn mixture. saute for 5-7 min mixing frequently

In: Recipes, Salads & Bowls · Tagged: BBQ jackfruit, creamy cilantro lime dressing, southern comfort, Southwest salad, southwest salad recipe, vegan southwest salad

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I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

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  • Healthy Mediterranean Bowl
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Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Bread & Loafs, Recipes · March 2, 2023

Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Ever craving focaccia but don’t want to go to all the trouble of making a full blown focaccia bread? This mini focaccia only requires 1 CUP OF FLOUR! Whether you’re simultaneously craving both cheddar jalapeño and focaccia, or if this is the combo you didn’t know you needed, stop what you’re doing and go check your pantry to make sure you have the following ingredients.

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Vegan Spring Pea Orzo

Vegan Spring Pea Orzo

Healthy Mediterranean Bowl

Healthy Mediterranean Bowl

Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Mini Beet Focaccia – Easy and Vegan!

Mini Beet Focaccia – Easy and Vegan!

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spring is hereeee! this spring pea orzo is plant b spring is hereeee! this spring pea orzo is plant based, packed with flavors and nutrients, and is SO easy to make. here’s how:

01 Cook 1 cup of orzo in 2 cups of water. You do NOT have to rinse it, just a personal preference! Meanwhile, add about 2 cups of broccoli florets into a food processor. Pulse until the broccoli has turned into a rice. Careful not to over pulse or it will become soggy.

02 Heat extra virgin olive oil onto a pan then add in the broccoli rice. Cook & stir occasionally for about 10 minutes.

03 Add 1 cup of peas and 1 cup of edamame beans to the rice and stir to combine. After a few minutes, stir in the cooked orzo. Next stir in finely chopped herbs (I recommend parsley, chives, and a few sprigs of dill), sea salt and pepper to taste, 1/2 tsp garlic powder, and 1 cup of vegan shredded cheese (I love Violife.)

04 Stir frequently and once the cheese has melted, remove from heat and serve. Top with lemon zest and an optional drizzle of coconut milk.

#veganrecipes #spring #easyrecipes #healthyrecipes #orzo #eatyourgreens #springpeaorzo
The Mediterranean diet has consistently been ranke The Mediterranean diet has consistently been ranked the healthiest diet in the world - luckily for vegans, it doesn’t include many animal products! I combined a few of my favorite vegan items from the mediterranean diet and compacted them into one easy to make lunch bowl. I did add tofu (not on the Mediterranean diet) but if you want to keep it 100% Mediterranean try lentils. This bowl is perfect for meal prep and tastes SO SO good.

RECIPE:

01 Cook 1 cup of quinoa in 2 cups of water. Once done, fluff with a fork then toss with finely chopped dill and parsley.

02 Chop up a block of high protein tofu into cubes. Toss with avocado oil spray, tamari, sea salt, and corn starch.
Once fully coated, air fry the tofu at 375 until crispy. Give them a stir after 12 minutes then air fry for another 8-10 minutes.

03 Wash about 6 baby potatoes and peel away any sprouts. Cut each potato into 4 wedges. Toss with avocado oil spray, sea salt, paprika, and zatar seasoning. Air fry at 400 degrees for about 12-15 minutes or until crispy.

04 To a dish add 1/2 cup Tahini, juice from 1/2 Lemon, 1/2 tsp Sea Salt, 1/4 tsp Black Pepper and 3-4 tbsp Water (add more if you want a runnier consistency.)

05 Chop up one large tomato, 2 Persian cucumbers, and set aside about 12 green olives and arugula.

06 Divide all ingredients into four bowls or meal prep containers. 1 serving includes 1 cup of arugula, 1/4th of the herby quinoa, 1/4th of the crispy tofu, about 5 potato wedges, 1/4th of the cucumber and tomato, 3 green olives, and a generous drizzle of lemon tahini. The remaining portions will stay good about 5 days. Enjoy!

#veganrecipes #easyrecipes #mediterraneandiet #healthyrecipes #heathylifestyle #healthylunch
weekly vegan breakfast inspo 🥬🌯🍌🥑 happ weekly vegan breakfast inspo 🥬🌯🍌🥑 happy friday everybodyyy

#veganrecipes #veganbreakfast #veganideas #easyrecipes #breakfastideas
I often get asked as a vegan why I still eat produ I often get asked as a vegan why I still eat products that look and taste like real meat, and the answer is really simple - because no animals were harmed! I wasn’t always vegan, and I used to eat beef all the time. I love @abbotsbutcher because they nailed it on the taste, the ingredients are super clean, and the macros are impressive. 

This beef korma is one of my favorite healthy vegan dinners - I always make a big batch like this and save the leftovers. Recipe ⬇️ 

INGREDIENTS: 
1 tbsp avo oil
1 onion, chopped
12 raw cashews
1 cup non-dairy yogurt (I used @kitehillfoods Greek yogurt) 
2 tsp turmeric 
2 tbsp cilantro leaves 
1 tsp paprika 
2 tsp garam masala 
1/4 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cardamom 
1 tsp grated ginger 
2 garlic cloves, minced
1 package @abbotsbutcher beef
Salt to taste 
Cilantro to garnish
Rice to serve

INSTRUCTIONS
01 Add avocado oil to a pot and heat on medium-low. Add onions and slowly sauté for 10-15 min, stirring occasionally until browned.

02 To a bowl add the yogurt, turmeric, salt and pepper, paprika, and garam masala. Whisk to combine.

03 Allow onions to cool, then transfer to a blender with the cashews, cilantro, and the yogurt mix. Blend for a minute or so.

04 Heat more avocado oil in the same pot on medium-low heat. Add cinnamon, cardamom, garlic, pepper, and ginger. Sauté for about one minute, or until spices are fragrant.

05 Add Abbot’s Butcher “Beef” to the pan and cook according to package instructions.

06 Stir in the spiced yogurt and salt to taste. Add water and stir until it’s fully incorporated.

07 Remove from heat and garnish with cilantro. Serve with rice.

#veganrecipes #beefkorma #healthydinner
one of my favorites, the mango ginger bowl 🥭 ju one of my favorites, the mango ginger bowl 🥭 just in time for the weather starting to warm up! includes:

- arugula
- jasmine rice (sub for kelp noodles if you want to keep it raw)
- fresh mango
- grated carrots
- diced cucumber
- sushi ginger
- tamari
- toasted sesame oil
- sesame seeds

#veganrecipes #easyrecipes #rawvegan #healthyrecipes #healthylunch
healthy vegan target find! @allgoodles has a Mac a healthy vegan target find! @allgoodles has a Mac and cheese flavor and I was so impressed by the ingredients - no funky chemicals, all natural ingredients! it was genuinely so tasty, next time you’re at @target grab a box! (or 5)

#veganrecipes #veganmacncheese #goodles #targetfinds #vegantargetfinds #macandcheese #healthyvegan
blueberry chocolate chip skillet baked oats (say t blueberry chocolate chip skillet baked oats (say that 5x fast) magic ingredient is blue majik! doesn’t change the taste just adds a cute blue hue 💙 

To make, blend:
1/2 tbsp rolled oats
1 scoop protein powder
1 tsp baking powder
1/2 banana
1 tbsp sugar
1/2 cup plant-based milk
2 tsp blue majik

Add to a greased skillet or baking dish and top with wild blueberries (I used frozen) and dark chocolate chips. Bake at 400 degrees for 23-25 min, let cool, then enjoy!

#bakedoats #veganrecipes #oatmeal #EasyRecipe #healthybreakfast
Cheesy yaki onigiri! I am dumb obsessed with both Cheesy yaki onigiri! I am dumb obsessed with both onigiri and grilled cheese, and in this dual version I used an air fryer and not a lick of oil. 

This will be my personality trait for the next month FYI 

 #veganrecipes #onigiri #yakionigiri #airfriedonigiri #grilledcheese #healthyrecipes #oilfreecooking
anotha one, cheddar jalapeño mini focaccia! this anotha one, cheddar jalapeño mini focaccia! this mini focaccia only used 1 cup or flour fit in a mini skillet. full recipe on the blog, link in bio!

#focaccia #minifocaccia #easyrecipes #veganrecipes #jalapenocheddar
the cutest beet focaccia made with only 1 cup of f the cutest beet focaccia made with only 1 cup of flour 🥹❤️ I am literally obsessed and need this everyday. I added caramelized red onion with rosemary and flaky sea salt on top, like just so freaking good. 

This is a mini focaccia recipe so it requires a fraction of the ingredients, cuts the time in half, and is WAY easier to handle than a full loaf. Full recipe on the blog! Click the link in my bio and head to “Recipes”

#veganrecipes #foccacia #minifocaccia #beetfocaccia #easyrecipes #focacciabread
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