Rainbow Plant Life
24 recipes converted from their YouTube cooking videos.
Lemony Chickpea Soup
A bright, creamy, and hearty chickpea soup flavored with lemon, fresh dill, and a touch of turmeric. Made with pantry staples and plant‑based ingredients, this one‑pot soup is budget‑friendly, vegan, and perfect for any season.
I put this high protein dip on everything.
A high‑protein, dairy‑free ricotta‑style spread made from extra‑firm tofu, nutritional yeast, lemon, miso and olive oil. It’s quick to blend, versatile, and perfect for toast, salads, stuffed shells, flatbread pizza, or as a creamy topping for vegetables.
The Spicy Tofu Noodle Stir Fry that’s Better than Takeout
A vibrant Cantonese‑style stir‑fry featuring chewy udon noodles, crisp green beans, and extra‑firm tofu that’s seasoned, fried, and coated in a bold, spicy‑sweet sauce. Finished with fresh scallions, cilantro, and toasted sesame seeds, this dish delivers restaurant‑quality flavor in a quick weeknight dinner.
Once You Cook Cabbage Like This, You'll Never Go Back
A flavorful, plant‑based braised cabbage dish where tender cabbage wedges are seared, then simmered in a sweet‑spicy tomato sauce and finished with a silky lemon‑tahini sauce. Perfect as a fancy side or a light main, this recipe showcases how to turn humble cabbage into a gourmet‑worthy centerpiece.
Once You Try This Tofu Technique, You'll Never Stop Making It
A plant‑based shawarma‑style bowl featuring ultra‑thin, pan‑fried tofu that’s crispy on the outside and chewy inside, tangy sumac‑pickled red onions, fresh tomatoes, cucumbers, mint, and a fluffy lemon‑y tahini sauce, all served over fragrant basmati rice.
Crispy Tofu Bowl with Cilantro-Date Chutney, Peanut Crunchies & Cucumber Salad
A vibrant, plant‑based bowl packed with fluffy brown rice, extra‑firm tofu softened in salted boiling water and crisped in a pan, sweet‑spicy cilantro‑date chutney, tangy yogurt sauce, crunchy peanut topping and a refreshing cucumber‑carrot salad. Perfect for a balanced, make‑ahead lunch or dinner.
The Freezer Hack That's Changing My Life
A quick, protein‑packed Indian‑style dinner made by pairing a homemade Indian flavor bomb base with chickpeas, spinach, and fragrant spices. Ready in about 20 minutes once the flavor bomb is prepared and frozen for future meals.
The Low-Effort, High-Reward Dinner I Can’t Stop Making
A low‑effort, high‑reward weeknight dinner featuring roasted cherry tomatoes, crunchy cannellini beans, peppery arugula, and a bright tahini‑coconut‑yogurt sauce. Serve with pita or sourdough for a satisfying plant‑based main.
Chickpea Curry, an (almost) perfect one-pot meal
A vibrant Indian-inspired chickpea curry simmered with tomatoes, coconut milk, tahini, and fresh greens. Finished with garam masala, lemon juice, cilantro and mint, this creamy, aromatic dish is perfect served over rice.
How I made LENTIL SOUP taste 10x BETTER
A warm, one‑pot Mediterranean lentil soup packed with green lentils, carrots, garlic, preserved lemon, and aromatic herbs. Finished with a bright herb‑olive‑oil drizzle and a cool plant‑based yogurt sauce, it’s perfect for cold weather and served with crusty sourdough.
When I Have Red Lentils, I Make This.
A hearty, vegan red lentil soup enriched with sweet potatoes, warm Moroccan spices, and a splash of lemon. The soup is blended partially for a silky texture without dairy, and served with fresh Wildgrain sourdough wheat bread.
The Cheap and Easy Curry I Can't Stop Making
A creamy, aromatic Indian‑style cabbage curry cooked with chickpeas, coconut milk, and a hint of almond butter. Silky shredded cabbage absorbs warming spices for a comforting vegan main dish that pairs perfectly with rice or vegan naan.
How to make the best White Bean Soup of your life
A hearty, plant‑based white bean soup that uses dried Great Northern beans, fresh aromatics, white miso, and Better Than Bouillon for deep umami flavor. The beans are first boiled vigorously then braised in a 350°F oven for a creamy texture, and whole garlic heads are braised in the soup for a buttery, caramelized finish.
Tofu Stir Fry, my latest weeknight obsession
A vibrant Chinese‑style tofu stir‑fry featuring frozen‑thawed tofu coated in spices and cornstarch for extra crispness, tossed with snap peas, colorful bell peppers, garlic, ginger, and a savory‑sweet‑tangy sauce. Served over fluffy rice and finished with toasted sesame oil, sesame seeds, and fresh cilantro.
LIVE: Cauliflower Steaks with Caramelized Shallots
Roasted cauliflower steaks paired with crispy roasted chickpeas, sweet caramelized shallots and garlic, and a bright herby tahini sauce. Perfect as a festive side or a satisfying main for vegans and omnivores alike.
Creamy white bean & kale soup
A hearty, creamy soup made with cannellini beans, Yukon gold potatoes, kale, and a bright gremolata finish. It’s packed with flavor from a bouquet garni, red pepper flakes, and a splash of extra‑virgin olive oil, yet stays light and healthy—perfect for a weeknight dinner or batch‑cooking for the week.
Five Cozy Soups EVERYONE Should Know 🥣
A velvety broccoli soup blended with cannellini beans and cashews for extra creaminess, finished with a crunchy pine‑nut and panko crumble. Perfect for a fancy dinner party or a kid‑friendly way to get greens on the table.
VEGAN BURRITO BOWL - Better than Chipotle?
A plant‑based copycat of Chipotle's famous burrito bowl, featuring smoky charred poblano sofritas, fluffy lime‑zested jasmine rice, black beans, fajita veggies, a sweet‑spicy corn‑tomato salsa, and creamy guacamole. Perfect for a satisfying vegan dinner.
Why I make this salad (almost) every weekday 🥗
A nutrient‑dense, high‑protein salad featuring massaged kale, thinly sliced cabbage, crunchy roasted chickpeas, toasted walnuts, and a bright red‑wine vinaigrette. Prep the components on the weekend and assemble a fresh, satisfying lunch in under five minutes on busy weekdays.
How to make the best vegetarian chili of your life
A rich, velvety bean chili packed with homemade chili powder, red wine, and a blend of beans. This plant‑based version delivers deep, smoky, and slightly sweet flavors that rival any meat‑based chili. Perfect for a cozy dinner, meal‑prep, or serving with vegan toppings.
If I could only make one noodle dish…
A quick, weeknight‑ready Korean‑inspired noodle bowl featuring fresh udon, a savory‑sweet gochujang sauce, crisp napa cabbage, and crispy baked tofu. Ready in about an hour, this dish packs bold flavor, heat, and satisfying texture.
How to Make and Use Preserved Lemons
Preserved lemons are a fermented, salty‑sweet lemon condiment that adds bright, umami‑rich flavor to tagines, salads, dressings, and many plant‑based dishes. This easy, five‑minute recipe uses Meyer lemons, kosher salt, and a 34‑oz jar to create soft, aromatic lemon rinds that keep for months.
VEGAN TACOS FOR SUMMER
A fun, flavor‑packed trio of vegan tacos from Rainbow Plant Life: a double‑wrapped black bean and corn salad taco, a crispy spicy cauliflower taco with jicama‑carrot slaw, and a bright vegan ceviche taco with guacamole. All tacos are plant‑based, colorful, and perfect for a summer feast.
The first dinner I cooked for my boyfriend
A quick, plant‑based noodle stir‑fry featuring frozen‑then‑thawed tofu for extra sponginess, crisp green beans, and Trader Joe's Soyaki sauce. Perfect for busy weeknights and customizable with any veggies you have on hand.