7 vegan fall recipes to keep you warm and toasty through the fall season. Swap light bites for hearty meals and seasonal flavours!
Wicked Healthy Kids paired up with Kidoodle TV to bring our plant-based kid’s cooking classes to your mini plant-pushers’ screens, safely.
Chef Derek’s Mushroom Steak No-Oil vs Oil challenge has arrived! Learn how to make your own damn delicious vegan mushroom steak, your way.
You’ll love this BBQ tofu glaze! An easy to follow, step x step recipe for making a big ol’ block of delicious, BBQ glazed tofu.
This vegan nacho cheese is incredibly versatile & delicious. Use it as a dip, put it in mac & cheese, use it for anything! It’s freakin’ amazing.
We’re going against the clock to show you how quick it is to make this delicious vegan ramen, in real-time! Gather your ingredients and follow along!
Print Author: Wicked Healthy Prep Time: 10 min Total Time: 10 min Yield: 2 Servings 1x Scale 1x2x3x Ingredients For the eggs: 2 400g cans of chickpeas, strained 2 tsps vegan mayo ¼ tsp black salt (Kala namak) ¼ tsp turmeric powder ½ tsp onion granules ¼ tsp smoked paprika ½ tsp black pepper ½…
Simple and delicious Hoisin flavors and high-protein Tofu recipe! Watch along with Chef Derek and re-create this amazing and popping with flavor, tofu dish.
See this more as a guide to make a big batch of rustic, hearty, flavourful Mediterranean stew that is 100% plants! This recipe is super easy.
Wicked Kitchen’s new chocolate & raspberry cake made with beetroot, a layer of jam, and hand-finished with devilish Belgian chocolate frosting and raspberry