Vegetarian cafe food

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A beautifully plated French vegan ratatouille with vibrant vegetables, showcasing a delicious plant-based dish perfect for any occasion. French Vegetarian Recipes Dinners, Elegant Vegan Entrees, Unusual Vegan Recipes, French Recipes Vegetarian, Restaurant Vegan Recipes, Amazing Vegan Recipes, Vegan Gourmet Dinner, French Veggie Recipes, Vegan Sage Recipes

Discover the finest French vegan recipes that bring a taste of France to your kitchen. From savory ratatouille to delicious vegan crepes, our recipes are perfect for any occasion. Enjoy a variety of plant-based dishes that are both healthy and flavorful. Get inspired and start cooking these exquisite French vegan meals today. Visit our site for more recipes and tips on creating delightful vegan cuisine. Dive into the world of French vegan cooking now!

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Vegan Beet Alfredo with Lemon-Basil Ricotta — Rainbow Plant Life Soups Winter, Pink Pasta, Rainbow Plant Life, Pasta Lunch, Pink Dinner, Creamy Pasta Dishes, Ricotta Recipes, Recipes Lunch, Pink Food

Are you looking for a healthy yet comforting pasta dish that’s fancy enough to serve at a dinner party? Or, are you just looking for a creative way to serve pasta that’s always Instagram-worthy? Either way, I have a hot pink pasta that’s creamy and cheesy that I think you’ll like. I got the idea...

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Kalabasa Recipe, Coconut Milk Stew, Ginataang Kalabasa, Vegan Filipino, Kabocha Squash Recipe, Kabocha Squash Soup, Vegetarian Thai Recipes, Vegan Stew, Kabocha Squash

Ginataang Kalabasa is a Filipino culinary tradition made completely plant-based! Get ready for an aromatic coconut milk stew with tasty bits of onion, garlic, and grated ginger splashing around islands of kabocha squash and other veggies where comfort meets nourishment in every spoonful.

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Vegetable Napeolean Fancy Vegetarian Dinner, Recipes Fancy, Napoleons Recipe, Vegan Dinner Party, For Dinner, Fancy Dinner Recipes, Resep Salad, Gourmet Dinner, Recipes For

I made this! I am taking a culinary certificate class and am learning so much from the chef. To make this you roast the vegetables (after marinating them in olive oil, salt and pepper): we had bell peppers, portobella mushrooms, zucchini and summer squash. The you make a simple tomato coulis (basically a barely cooked puree of tomato with some flavor). You layer the vegetables in a mold ring (you can add goat cheese...but I don't like it so mine was vegetarian) and you run it in the oven…

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