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Plant-Powered Cooking

Plant-Based Vegan Recipes Designed for Better Health

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Full bowl of Instant Pot Barley with a wooden spoon and napkin

Instant Pot Barley

Healthy, whole-grain barley made in an Instant Pot. Made with just barley, water, and a few spices, this is a staple recipe that just keeps on giving. Perfect for meal prep, batch cooking, and quarantining at home! Take 5 minutes today to set your week up for success!
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Baking dish full of crispy apple baked oatmeal with apples, nuts, and dried oats surrounding the dish

Apple Baked Oatmeal

This Apple Baked Oatmeal is the perfect fall breakfast. It's full of healthy, plant-based ingredients, lots of syrupy fall apples, and absolutely no oil, butter, or sugar. Get a dish of this vegan oatmeal in your oven ASAP and prepare for your kitchen to smell like autumn!
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Bowl of pink beet hummus with vegetables in the background

Beet & Sumac Hummus

Pretty-in-pink Beet Hummus. This oil-free, extra healthy hummus is a gorgeous twist on a classic. It's smooth, lemony, bright, and FUN. You need just a few pantry ingredients and a few cooked beets to whip up this show-stopping hummus!
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Close up side view of red lentil curry

One-Pot Cauliflower & Red Lentil Curry

This One-Pot Cauliflower & Red Lentil Curry is going to be your new favorite weeknight meal! It's super healthy, no fuss, and so satisfying. Chop some veggies, rinse some dried lentils, and let everything simmer away on the stove top. Dinner is served!
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Extra large skillet filled with braised balsamic tempeh and topped with fresh herbs

Braised Balsamic Tempeh with White Beans

This Braised Balsamic Tempeh recipe with creamy white beans is the vegan entree you've been waiting for. It's made on the stove top, in ONE skillet. It's complex, full of flavor, and just plain yummy. This is an Italian-inspired meal that's sure to satisfy the whole family!
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Bowl of Spanish Lentil Soup with smoked paprika and crusty bread

Vegan Lentejas: Hearty Spanish Lentil Soup

This Spanish Lentil Soup is a pantry meal that's warm, cozy, and inviting. It’s also seriously simple, healthy, AND cheap. Grab your Instant Pot, a few pantry staples, and let’s make some Lentejas!
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About the Plant-Powered Cook

Hi, I'm Kayla!
I'm the recipe and content creator here at Plant-Powered Cooking. A little about me: I love to eat, love to cook, and love to learn. A lifelong foodie, I started my whole-food, plant-based vegan journey in 2017. After experiencing a steep learning curve myself, I now share what I’ve learned about plant-based cooking and nutrition here at Plant-Powered Cooking! 🌿
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Breakfast Recipes

Berry Flaxseed Pudding in a black bowl with strawberries, kiwis, and coconut shreds on top

Flaxseed Berry Pudding

Stack of vegan oatmeal cookies on a small cutting board with bananas and walnuts in the background

Vegan Banana Oatmeal Cookies

Mason jar of overnight oats topped with walnuts, banana slices, and cinnamon, with a spoon on the side

Banana Cinnamon Overnight Oats

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Instant Pot Recipes

Bowl of homemade white beans with a rosemary sprig, bay leaves, and lemons on the side

Instant Pot White Beans (Mediterranean-Inspired)

White bowl full of creamy vegan tomato soup with cashew cream on top and navy blue linen on the side

Creamy Vegan Tomato Soup

Bowl of vegan Instant Pot bean chili topped with avocado, vegan yogurt, and onions

Vegan Instant Pot Bean Chili

More Instant Pot Recipes

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