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    Bowls & stir-fries

    You've got to love the full meal quality of bowls and stir-fries. You get protein, vegetables, and carbs all in one delicious vehicle.

    For bowls, you can have a base of potatoes, rice, pasta, or salad. And stir-fries are terrific with brown rice or noodles.

    • Vegan grits breakfast bowl with meatless sausage and Brussels sprouts.
      Vegan grits breakfast bowl with sausage and Brussels sprouts
    • Crispy wontons on bowls with shredded cabbage, carrots, green onions, and vegan chicken.
      Vegan egg roll in a bowl (Easy Chinese cabbage stir-fry recipe)
    • Gnocchi swimming in bowl of soup with cashew cream, kale, and browned vegan sausage.
      Creamy vegan gnocchi soup with sausage & kale
    • Cheesy udon noodles in bowl topped with browned Brussels sprouts.
      Cheesy vegan udon noodles with Brussels sprouts (25-minute recipe)
    • Plate with charred green beans and shiitake mushrooms in sesame soy sauce.
      Soy-glazed stir-fried green beans with shiitake mushrooms
    • Bowl of vegan lentil chili with black beans, and topped with tortilla chips, non-dairy sour cream, and cilantro.
      One-pot lentil chili with beans
    • Kadhai with mung bean curry on table with cilantro and samosas.
      Mung bean coconut curry with kale
    • Black bean bowl with guacamole, rice, and fried plantains.
      Black beans and rice meal with fried plantains
    • Bowl of vegan risotto dotted with sausage and mushrooms.
      Creamy vegan risotto with mushrooms & sausage
    • Hummus bowl with roasted cauliflower and spinach salad.
      Hummus bowl with roasted cauliflower
    • Brown lentil curry in karahi by samosas.
      Sabut masoor dal (Whole masoor dal)
    • Falafel bowl drizzled with lemon tahini dressing.
      Mediterranean falafel bowl with rice (vegan)
    • Tahini dressing drizzled on baked tofu with kale chips and avocado.
      Baked tofu bowls with rice & crispy kale
    • Sliced avocado on plate with chickpea scramble and hashbrowns.
      Chickpea scramble: 15 minute vegan breakfast
    • Bowl of vegan ramen noodles with corn, jalapenos, peas, cucumbers, and pickled onions.
      Vegan ramen noodles with tahini miso broth
    • Chili in orange bowl topped with avocado, green onions, and peppers.
      Three bean chili: Warm up with a bowl
    • Overhead bowl of Israeli couscous salad on table.
      Israeli couscous salad with olives & artichokes
    • Overhead red serving dish with Puy lentils, tater tots, and kale.
      French lentils with caramelized onions & pistachios
    • Close-up kimchi fried rice in serving dish with tofu.
      Easy vegan kimchi fried rice
    • Roasted asparagus in skillet with chickpeas and spinach. Pesto rice on side.
      Roasted asparagus with chickpeas & spinach
    • Pineapple fried rice on table with limes, spring rolls, and tamari.
      Pineapple fried rice with “eggy” tofu
    • Pan with vegetable and rice stir-fry.
      Mixed vegetable ginger & turmeric rice
    • Overhead bowl with polenta, vegan chick'n strips, and black-eyed peas with collard greens.
      Black-eyed peas and collard greens (vegan)
    • Skillet with browned Beyond Meat bratwurst, sauerkraut, and mustard mashed potatoes.
      Beer braised vegan bratwurst with sauerkraut
    • Mediterranean pasta in bowl with basil.
      Mediterranean pasta with tomatoes & vegan feta
    • Chili cheese tots on platter.
      Loaded tater tots with chili & cashew queso
    • Close-up vegan taco salad with dollop of guacamole.
      Vegan taco salad with spicy black beans
    • Bowl of pappardelle with fried chickpeas and artichokes.
      Vegan pesto pasta with artichokes & chickpeas
    • Lentils in bowl with kale salad and figs.
      Marinated lentil salad with tangy dressing
    • Fresh basil in vegan fried rice.
      Vegan fried rice with Brussels sprouts
    • Tomato cucumber salad in bowl with vegan feta crumbles.
      Tomato cucumber salad with vegan feta
    • Close up kale salad with dolmas, air fried garbanzo beans, and olives.
      Kale salad recipe with roasted chickpeas
    • Bowl of vegan buttered noodles with red wine mushrooms.
      Vegan garlic butter noodles with mushrooms
    • Sweet potato peanut stew with rice in soup mug.
      Sweet potato peanut stew with chickpeas
    • Sweet potato black bean hash with avocado in cast iron skillet on table with napkin.
      Sweet potato black bean hash with chipotle crema
    • Split pea soup in bowl, topped with seitan bacon and green onions.
      Vegan split pea soup: Cozy & comforting classic
    • Vegan southwest sald with avocado and corn in red bowl.
      Southwest salad with grilled corn
    • Grilled slabs of bulgogi tofu in black bowl with garlicky spinach, brown rice, and vegan kimchi.
      Bulgogi tofu bowls with gochujang marinade
    • Corned jackfruit, potatoes, sauerkraut, avocado, and spinach in blue bowl.
      Jackfruit reuben nourish bowl (vegan & gluten free)
    • Spiral pasta with vegetables and peanut sauce.
      Cold peanut noodles with carrots & bell peppers

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    Cadry Nelson standing in kitchen with hand on hip.

    Hi, I'm Cadry!

    I’m the creator behind Cadry's Kitchen and author of Living Vegan For Dummies.

    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

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