Eat To Thrive

Amazing Vegan Recipes
Plant-Based  Sweet & Sour Asian Style Chicken, Bowl
Plant-Based Over The Border Tacos with Cilantro Lime Rice
Veggie Chicken Bowl


Meatless Veggie Chicken Nuggets

Sweet & Sour Sauce

Roasted Sesame Seeds (Garnish)

Sesame Oil

Japanese Rice (Nishiki)

Snap or Snow Peas


Chili Powder

Fresh Broccoli Florets

Veggie Tacos Plant Based Recipe


Follow the instructions to prepare rice (Rinse then  soak rice for 30 minutes)

Using a wok, saucepan or frying pan fry

veggie chicken in 1 tsp of sesame oil until lightly crisped. Place veggie chicken into a large mixing bow.   Pour sweet & sour sauce over the veggie chicken to coat then mix slowly. Steam broccoli Florets for 10 Minutes. Fry snow peas in 1 tsp of sesame oil for 3-5 minutes. Plate food as seen in photo. Add a pinch of salt and chili powder then garnish with sesame seeds.

Cilantro Lime Rice


Veggie Ground Beef Crumbles

Taco Kit (Hard Shells)

1 cup - freshly Diced Tomatoes

1 Cup - Freshly Diced Onions

1 Cup - Freshly

Shredded Green Leaf Lettuce

1 cup of Non-Dairy Shredded Cheddar Cheese

1 Quartered Sliced Limes

1 cup of Basmati Rice

Freshly Chopped Cilantro

Extra Virgin Olive Oil

Black Beans


Cook basmati rice as instructed on package then add cilantro once the rice has finished cooking. Add 1 cup of warm black beans over the rice. Squeeze lime juice sparingly over dish. Add a pinch of sea salt and plant based butter while rice is warm. Garnish with freshly sliced lime.

Preheat oven to 350 degrees. Toast taco shells for 2-3 minutes.

Using a frying pan saute' veggie crumbles in 1 tsp of EV olive oil as instructed on package. Mix in taco seasoning and sauce.  Gently stuff the taco shells with all ingredients (except rice). Top tacos with plant-based cheese.