Plantifully Based

4 recipes converted from their YouTube cooking videos.

COZY AND HEALTHY FALL VEGAN MEALS [MEXICAN CASSEROLE + POLENTA]

A cozy two‑course vegan dinner featuring a hearty Mexican‑style bean and tortilla casserole paired with a silky creamy polenta topped with balsamic‑glazed kale, Brussels sprouts, and crispy tofu. Perfect for fall meal‑prep or a comforting family dinner.

1 hr 43 minServes 6$19

Mexican/Italian Fusion

Cucumber Mint Lime Refresher! Electrolyte Drink

A light, hydrating beverage that mimics Nature's Gatorade using cucumber, coconut water, fresh mint, lime juice, agave, and a pinch of sea salt. Blend, strain, pour over ice, garnish with mint, and enjoy a refreshing, plant‑based electrolyte drink.

20 minServes 2$4

American

BBQ WEEK: WATERMELON CUCUMBER SALAD [EXTREMELY EASY RECIPE]

A bright, refreshing vegan summer side dish featuring crisp Persian cucumbers, sweet watermelon cubes, red and green onions, and fresh parsley tossed in olive oil, balsamic vinegar, and flaky sea salt. Perfect for BBQ week, picnics, or any hot day when you need a cool, crunchy salad.

25 minServes 4$6

American

Vegan Meats ANYONE Can Make! No Seitan

These hearty vegan sausage patties are made from brown/green lentils and oat flour, seasoned with classic herbs and spices. They’re baked for a crispy exterior and can be used in breakfast sandwiches, on toast, or as a protein‑rich snack. The recipe is simple, affordable, and perfect for meal‑prepping.

1 hr 30 minServes 2$2

American (Vegan)