Crispy Tempeh Caesar Salad
An easy vegan caesar salad recipe with marinated and roasted tempeh and croutons.
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All Fork in the Road recipes by season, including all recipes categorized by spring, summer, fall, and winter.
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An easy vegan caesar salad recipe with marinated and roasted tempeh and croutons.
A plant-based take on the San Francisco seafood cioppino soup that’s perfect with sourdough.
An easy plant-based oil-free bread recipe with carrots, ginger, and a brown sugar crumb topping.
A simple plant-based take on Cajun jambalaya with vegan sausage and a blend of flavorful spices.
A simple kale and quinoa salad bowl with baked tempeh and crispy sweet potatoes. Super tasty!
A simple pasta with pesto and spring peas that’s tasty served warm or cold.
A pesto sauce recipe made with fresh or frozen spring peas. Ready in under 10 minutes and freezes well!
Fluffy, moist, and oil-free vegan carrot cake muffins with a ginger and brown sugar crumble topping.
Easy homemade chocolate cups with a gooey tahini filling. A sweet and savory treat!
A simple steel cut or rolled oats breakfast bowl with pumpkin puree and pumpkin spice blend.
Soft and fluffy, this plant-based bread is a tasty way to use up the season’s zucchini.
An easy homemade salad dressing with maple syrup, dijon mustard, and apple cider vinegar. Just 5 minutes!