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Recipe for the week
Plus, EV's thoughts on a plant-based chorizo product 🌱
Happy Monday! Today, I have a new recipe, and Meghan just posted a new product review! But before we get into that, I wanted to let you know that my new cookbook drops TOMORROW! It’s The Plant-Based 5-Ingredient Cookbook, and after spending over a year (and so, so, so many hours) developing the recipes, I’m thrilled that it’s finally set to be released!
If you’re looking for easy vegan recipes with just a handful of ingredients, you don’t want to miss this book. I’m so proud of all the recipes in it, and I just know you’ll love it as much as I do!
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This Week’s New Recipe:
This bright, dilly soup is filled to the brim with veggies, herbs, tender pearl couscous, and hearty chickpeas. You can modify the recipe almost endlessly depending on what you have in your crisper, and the post will give you plenty of ideas!
This Week’s Product Review:
These crispy crumbles deliver savory Mexican flavor and a truly meaty texture, making plant-based taco night (or any night) easy and delicious. Read Meghan’s full review by clicking the button below and let us know in the comments what you think of this product!
That’s all for today! I hope everyone has a wonderful week ahead with lots of tasty food!