Try more eggplant recipes like grilled eggplant with coconut milk or ensaladang talong recipe!

Why You’ll Love This Recipe

This quick and easy eggplant bisteak recipe is a plant-based take on the classic Filipino bistek. It's beginner-friendly, savory, and uses simple ingredients. In only a few minutes, even busy cooks can have this eggplant dish ready. Plus, you can adjust the taste to your liking.

The main ingredient, eggplant or talong, aids digestion and heart health, which makes every spoonful both satisfying and healthy.

The Story Behind Eggplant Bisteak

It was inspired by another Filipino dish—the classic Bistek Tagalog. The original dish uses meat, while this plant-based version uses talong or eggplant. The dish shows how Filipinos love to adapt new flavors and styles in cooking.

Where Eggplant Bisteak Comes From

This eggplant dish comes from the Philippines. Cooks turned the classic dish, bistek tagalog, into a meat-free alternative.

When is this Dish Typically Enjoyed?

Eggplant bisteak can be enjoyed anytime because it's affordable and available any day of the year. Many families have it for lunch or dinner with a bowl of steamed rice.

Ingredients

Listed below are all the ingredients you will need:

• eggplants
• onions
• garlic
• cooking oil
• soy sauce or vegetarian oyster sauce
• calamansi juice or vinegar
• brown sugar
• ground black pepper
• salt
• smoked paprika
• water

See the recipe card for quantities.

Instructions

Prepare the Eggplant

1. Wash the eggplants and remove the stems.

2. Cut each eggplant into 3 sections, then slice into thick pieces.

3. Soak in a bowl of water with a little salt or vinegar to prevent browning.

4. Drain and pat dry before cooking.

Pan-Fry the Eggplant

5. Heat 2 tablespoons of cooking oil in a pan over medium heat.

6. Pan-fry the eggplant slices on both sides until tender and lightly golden.

7. Remove from the pan and set aside.

Build the Flavor

8. Lower the heat to very low.

9. Return the eggplant to the pan and add minced garlic.

10. Gently stir for about 30 seconds.

Simmer the Sauce

11. Add soy sauce or vegetarian oyster sauce, calamansi juice, brown sugar, black pepper, salt, and smoked paprika if using.

12. Stir gently to coat the eggplant.

13. Add the sliced onion and pour in the water.

14. Let simmer for about 1 minute, just until the flavors combine.

Serve

15. Turn off the heat.

16. Top with fresh onion rings.

17. Serve warm with steamed rice.

Substitutions & Variations

• Ingredient Swap
  Soy sauce can be swapped with tamari if you prefer it gluten-free.
  
• Variation
  For extra texture, add mushrooms.
  
• Mistake to Avoid
  Don't overcook the eggplant slices if you don't want them to turn mushy and soft.
  

Storage Tip

This dish can be stored in the fridge for up to 2–3 days. Store the sauce and eggplant together in an airtight container and reheat gently before serving.

FAQs

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BEST Eggplant Bisteak

Eggplant Bisteak is a savory, tangy Filipino dish with tender pan-fried eggplant coated in a rich soy-based sauce. Topped with sweet onions, it’s a satisfying plant-based meal perfect with hot rice.

Course Main Course

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 2 -4 servings

Calories 365kcal

Author Lainey

Ingredients

• 3-4 medium eggplants stems removed and sliced into thick pieces
• 2 large onions 1 sliced and 1 cut into rings for topping
• 4 cloves garlic minced
• 2-4 tablespoons cooking oil
• 2-3 tablespoons soy sauce or vegetarian oyster sauce
• 1 tablespoon calamansi juice or vinegar
• 1-2 teaspoons brown sugar
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• ½ teaspoon smoked paprika optional
• ½ cup water

Instructions

Prepare the Eggplant

• Wash the eggplants and remove the stems.
• Cut each eggplant into 3 sections, then slice into thick pieces.
• Soak in a bowl of water with a little salt or vinegar to prevent browning.
• Drain and pat dry before cooking.

Pan-Fry the Eggplant

• Heat 2 tablespoons of cooking oil in a pan over medium heat.
• Pan-fry the eggplant slices on both sides until tender and lightly golden.
• Remove from the pan and set aside.

Build the Flavor

• Lower the heat to very low.
• Return the eggplant to the pan and add minced garlic.
• Gently stir for about 30 seconds.

Simmer the Sauce

• Add soy sauce or vegetarian oyster sauce, calamansi juice, brown sugar, black pepper, salt, and smoked paprika if using.
• Stir gently to coat the eggplant.
• Add the sliced onion and pour in the water.
• Let simmer for about 1 minute, just until the flavors combine.

Serve

• Turn off the heat.
• top with fresh onion rings.
• Serve warm with steamed rice.

Video

Notes

• Do not overcook the eggplant to keep it tender and not mushy.
• Adjust the sweetness and acidity to taste by adding more sugar or calamansi juice.
• Best served immediately while warm.

Nutrition

Serving: 1g | Calories: 365kcal | Carbohydrates: 60g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1328mg | Potassium: 1825mg | Fiber: 23g | Sugar: 31g | Vitamin A: 410IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 3mg

You Might Also Like:

• Ampalaya Guisado (Sautéed Bitter Melon)
• Kangkong with Quail Eggs in Oyster Sauce
• Tofu Katsu

Recipes for Every Moment

Don't have a lot of time to make a savory dish? This eggplant bisteak recipe can be ready in minutes. No long steps or ingredients necessary. Just pair with rice to enjoy!

The post BEST Eggplant Bisteak appeared first on Simply Bakings.

If you like this, you'll love my Ginataang Talong with Malunggay and Ginisang Patola with Mushroom recipes, too!

Why You’ll Love This Recipe

Alugbati recipe is a beginner-friendly and healthy Filipino dish. You will only need simple ingredients, basic cooking skills, and a few minutes to cook it. Also, it pairs well with a bowl of steamed rice because of its silky texture and savory flavor.

These leafy greens, alugbati or malabar spinach, are not just light and satisfying. They're also rich in good vitamins that support overall health. So if you are on a healthy diet, this alugbati recipe is perfect for you!

The Story Behind the Alugbati Recipe

Alugbati is a common ingredient in Filipino home cooking since it grows fast and is easy to find. Filipinos use these affordable, fresh, and easy-to-cook leafy greens in cooking healthy soups or stir-fried dishes like this alugbati recipe.

Where the Alugbati Recipe Comes From

This alugbati recipe comes from the Philippines. Alugbati can be found all over, and Filipinos have been using this vegetable in their cooking for many years. It's enjoyed as a main or side dish in Filipino cuisine.

When is this Dish Typically Enjoyed?

You can enjoy this with steamed rice or grilled food anytime you like. In the Philippines, it's commonly prepared for lunch or dinner and is a common Filipino comfort food.

Ingredients

Listed below are all the ingredients you will need:

• Alugbati
• Garlic cloves
• Onion
• Tomatoes
• Soy sauce or vegetarian oyster sauce
• Cooking oil
• Salt and pepper (to taste)

See the recipe card for quantities.

Instructions

Sauté the Aromatics

1. Heat cooking oil in a pan over medium heat.

2. Add garlic and sauté until lightly golden.

3. Add onion and cook until translucent.

Cook the Vegetables

4. Stir in tomatoes and cook until soft.

5. Add soy sauce or vegetarian oyster sauce and mix well.

Add the Alugbati

6. Add alugbati leaves and tender stems.

7. Stir quickly, then cover the pan and let it wilt for 1–2 minutes.

Finish and Serve

8. Uncover and adjust seasoning with salt and pepper if needed.

9. Turn off the heat while the leaves are still bright green.

10. Serve warm with steamed rice.

Substitutions & Variations

• Ingredient Swap
  If you don't have alugbati, you can try kangkong or spinach.
  
• Variation
  For extra protein, feel free to add tofu.
  
• Mistake to Avoid
  Don't overcook the alugbati. It will lose its bright color if it turns soft.
  

Storage Tip

This dish is best eaten fresh but can also be stored in the fridge for 2-3 days. Keep cooked vegetables in an airtight container and reheat gently.

FAQs

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No-Fail Alugbati Recipe

Alugbati is light, savory, and packed with fresh, leafy flavor. It pairs perfectly with warm rice. Quick-cooked with a tender texture, it’s a simple and healthy Filipino side dish.

Course Side Dish, Vegetarian

Cuisine Filipino

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 119kcal

Author Lainey

Ingredients

• 2 cups alugbati leaves and tender stems washed and drained
• 2 cloves garlic minced
• 1 small onion sliced
• 2 small tomatoes sliced
• 1 tablespoon soy sauce or vegetarian oyster sauce
• 1 tablespoon cooking oil
• Salt and pepper to taste

Instructions

Sauté the Aromatics

• Heat cooking oil in a pan over medium heat.
• Add garlic and sauté until lightly golden.
• Add onion and cook until translucent.

Cook the Vegetables

• Stir in tomatoes and cook until soft.
• Add soy sauce or vegetarian oyster sauce and mix well.

Add the Alugbati

• Add alugbati leaves and tender stems.
• Stir quickly, then cover the pan and let it wilt for 1–2 minutes.

Finish and Serve

• Uncover and adjust seasoning with salt and pepper if needed.
• Turn off the heat while the leaves are still bright green.
• Serve warm with steamed rice.

Video

Notes

• Alugbati cooks very quickly, so avoid overcooking to keep its bright color and tender texture.
• Best served immediately for the freshest flavor and consistency.

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 540mg | Potassium: 570mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3839IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 2mg

You Might Also Like:

• Filipino Vegan Corned Beef Hash
• Tofu Adobo Lettuce Wraps
• Vegetarian Ramen

Recipes for Every Moment

Only have a short time to make a healthy side dish? You can try this alugbati recipe. In just 10 minutes, you can enjoy it with warm steamed rice!

The post No-Fail Alugbati Recipe appeared first on Simply Bakings.

Filipino veggie dishes like Stir-Fry Mung Bean Sprouts and Green Beans with Black Bean Sauce are simple but filling, too!

Why You’ll Love This Recipe

This easy deep-fried string bean recipe is great for any diet! It's dairy-free and plant-based, plus the ingredients come together easily and quickly.

Beginners will also find it so simple to cook with no complicated steps to follow. So you can enjoy a fun snack in just a few minutes!

The Story Behind Deep Fried String Beans

Home-cooked foods and street foods inspire this crispy side dish. Filipinos love to fry snacks from time to time, which led to the discovery of frying fresh veggies dipped in basic batter, just like this one.

Where Deep Fried String Beans Come From

Filipinos started making this recipe at home. Busy people who need a quick snack can easily make this, and it quickly became a favorite in the Philippines.

When is this Dish Typically Enjoyed?

Deep-fried string beans can be a snack or side dish. Filipinos usually eat it as a merienda in the afternoons.

Ingredients

Listed below are all the ingredients you will need:

• all-purpose flour
• cornstarch
• salt
• sugar
• garlic powder
• smoked paprika
• black pepper
• water
• string beans (sitaw)
• cooking oil

See the recipe card for quantities.

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Instructions

Make the Batter

1. In a medium bowl, whisk together all-purpose flour, cornstarch, salt, sugar, garlic powder, smoked paprika, and black pepper.

2. Slowly pour in water while stirring until a light, smooth batter forms.

Coat the String Beans

3. Add the chopped string beans to the batter.

4. Mix until the beans are evenly coated.

Fry the String Beans

5. Heat cooking oil in a pan over medium heat.

6. Scoop small portions of the mixture and carefully drop them into the hot oil, about 1–3 pieces at a time.

7. Fry for 2–3 minutes per side, or until golden brown and crispy.

Drain and Serve

8. Remove from the oil and place on paper towels to drain excess oil.

9. Serve hot with mayonnaise, vinegar dipping sauce, or ketchup.

FAQs

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BEST Deep Fried String Beans

Deep-fried string beans are crispy, golden, and lightly seasoned vegetable fritters with a savory, garlicky batter. Each bite is crunchy on the outside and tender inside, making it a perfect snack or side dish.

Course Appetizer, Side Dish, Snack

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 -4 servings

Calories 448kcal

Author Lainey

Ingredients

• ½ cup all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ½ cup water
• 1 cup string beans/sitaw chopped into long fry-sized pieces
• ½ to ¾ cup cooking oil for frying

Instructions

Make the Batter

• In a medium bowl, whisk together all-purpose flour, cornstarch, salt, sugar, garlic powder, smoked paprika, and black pepper.
• Slowly pour in water while stirring until a light, smooth batter forms.

Coat the String Beans

• Add the chopped string beans to the batter.
• Mix until the beans are evenly coated.

Fry the String Beans

• Heat cooking oil in a pan over medium heat.
• Scoop small portions of the mixture and carefully drop them into the hot oil, about 1–3 pieces at a time.
• Fry for 2–3 minutes per side, or until golden brown and crispy.

Drain and Serve

• Remove from the oil and place on paper towels to drain excess oil.
• Serve hot with mayonnaise, vinegar dipping sauce, or ketchup.

Video

Notes

• Keep the batter light. If it feels too thick, add 1 to 2 tablespoons of water until it flows easily from a spoon.
• Make sure the string beans are dry before mixing to keep them crispy.
• Drop a small amount of batter into the oil to test it. If the oil quickly sizzles, it's ready for frying.
• Maintain medium heat. Oil that is too hot will brown the outside too fast while leaving the inside undercooked.
• For extra crunch, let fritters rest for 1 minute after frying, then refry for 30 seconds.

Nutrition

Serving: 1g | Calories: 448kcal | Carbohydrates: 38g | Protein: 3g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Sodium: 417mg | Potassium: 112mg | Fiber: 2g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

You Might Also Like:

• Vegetarian Ginisang Sayote
• Tofu in Coconut Milk
• Filipino Hot Soup

Recipes for Every Moment

Don't want French fries or chips? A bowl of deep-fried string beans will satisfy your cravings just as much!

The post BEST Deep Fried String Beans appeared first on Simply Bakings.

If you enjoy French breakfast bread or bread pudding, you'll love this recipe, too!

Why You’ll Love This Recipe

You can make focaccia with pantry ingredients. It's a great recipe for beginners and first-time bakers to try. Tomatoes don't just make every bite juicy. They make the focaccia wholesome because of antioxidants.

Ingredients

Listed below are all the ingredients you will need:

• all-purpose flour
• salt
• dry yeast
• sugar
• warm water
• olive oil
• fresh rosemary
• coarse sea salt
• tomatoes
• small onion

See the recipe card for quantities.

Instructions

Prepare the Dough

1. In a large bowl, combine all-purpose flour and salt.

2. In a small bowl, dissolve dry yeast and sugar in warm water. Let sit for about 5 minutes until frothy.

3. Pour the yeast mixture and olive oil into the flour mixture.

4. Stir until a dough forms.

Knead the Dough

5. Turn the dough onto a floured surface.

6. Knead for about 10 minutes until smooth and elastic.

7. Place the dough in a greased bowl, turning to coat all sides.

8. Cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.

Shape and Second Rise

9. Punch down the dough and transfer it to an oiled baking sheet.

10. Stretch the dough to cover the sheet evenly.

11. Cover and let rise again for about 20 minutes.

Preheat and Add Toppings

12. Preheat the oven to 400°F (200°C).

13. Use your fingers to dimple the surface of the dough.

14. Arrange sliced tomatoes and onions on top.

15. Drizzle with olive oil and sprinkle with chopped rosemary and coarse sea salt.

Bake and Serve

16. Bake for 20–25 minutes until golden brown on top.

17. Remove from the oven and let cool slightly on a wire rack.

18. Slice and serve warm or at room temperature.

FAQs

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Best Focaccia with Tomatoes and Onions

Focaccia with tomatoes and onions is soft, airy, and infused with olive oil, topped with savory onions and juicy tomatoes. It bakes into a golden, fragrant bread with a crisp edge and fluffy center.

Course Appetizer, Bread, Side Dish

Cuisine Fusion (Italian-Filipino)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Rising Time 1 hour hour 20 minutes minutes

Total Time 2 hours hours

Servings 8 -10 servings

Calories 304kcal

Author Lainey

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons dry yeast
• 1 tablespoon sugar
• 1 ¼ cups warm water (about 110°F)
• ¼ cup olive oil

For the Topping:

• 2 tablespoons fresh rosemary chopped
• coarse sea salt for sprinkling
• olive oil for drizzling
• 1-2 tomatoes sliced
• 1 small onion thinly sliced

Instructions

Prepare the Dough

• In a large bowl, combine all-purpose flour and salt.
• In a small bowl, dissolve dry yeast and sugar in warm water. Let sit for about 5 minutes until frothy.
• Pour the yeast mixture and olive oil into the flour mixture.
• Stir until a dough forms.

Knead the Dough

• Turn the dough onto a floured surface.
• Knead for about 10 minutes until smooth and elastic.
• Place the dough in a greased bowl, turning to coat all sides.
• Cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.

Shape and Second Rise

• Punch down the dough and transfer it to an oiled baking sheet.
• Stretch the dough to cover the sheet evenly.
• Cover and let rise again for about 20 minutes.

Preheat and Add Toppings

• Preheat the oven to 400°F (200°C).
• Use your fingers to dimple the surface of the dough.
• Arrange sliced tomatoes and onions on top.
• Drizzle with olive oil and sprinkle with chopped rosemary and coarse sea salt.

Bake and Serve

• Bake for 20–25 minutes until golden brown on top.
• Remove from the oven and let cool slightly on a wire rack.
• Slice and serve warm or at room temperature.

Notes

• You can add olives or garlic for extra flavor.
• Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.

Nutrition

Serving: 1g | Calories: 304kcal | Carbohydrates: 51g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 586mg | Potassium: 134mg | Fiber: 2g | Sugar: 3g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 3mg

You Might Also Like:

• Easy & Delicious Ensaymada
• Best and Easiest Brownies
• Ube Cheese Pandesal

Recipes for Every Moment

Need an easy but impressive bread for a dinner you're hosting? This focaccia with tomatoes and onion is the perfect recipe to serve!

The post Best Focaccia with Tomatoes and Onions appeared first on Simply Bakings.

If you're into pasta, I have Vegan Pancit and Kalabasa Pasta recipes ready for you.

Why You’ll Love This Recipe

This vegan lemon pasta recipe is a creamy and vibrant dish packed with fresh lemon flavor in every bite. It's a simple one-pot dish that uses pantry staples and is great for busy home cooks looking for easy pasta recipes for a comforting weeknight dinner or cozy lunches at home.

The combination of creamy sauce, fresh basil, and zesty lemon makes a fresh and tasty pasta dish that takes less than an hour to prepare. Turmeric also gives the pasta a lovely golden hue, making it appear as good as it tastes!

Ingredients

Listed below are all the ingredients you will need:

• pasta
• lemon
• cooking cream
• vegetable bouillon
• turmeric
• fresh basil
• parmesan cheese

See the recipe card for quantities.

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Instructions

Prepare the Ingredients

1. Zest the lemon to get about 1 tablespoon of lemon zest, then squeeze to extract the fresh lemon juice.

2. Set aside the lemon zest and juice.

Make the Sauce Base

3. In a large pan or pot, add cooking cream, lemon juice, turmeric, a vegetable bouillon cube, and half of the lemon zest.

4. Bring the mixture to a boil over medium heat.

Cook the Pasta

5. Add the pasta directly into the pan.

6. Cook according to the package instructions, stirring occasionally.

7. If the liquid evaporates too quickly before the pasta is fully cooked, add a small amount of water as needed.

8. Continue cooking until the pasta is tender and the sauce has thickened.

Finish and Serve

9. Once cooked, remove from heat.

10. Top with parmesan cheese.

11. Garnish with fresh basil and the remaining lemon zest.

12. Serve immediately and enjoy.

Substitutions & Variations

• Ingredient Swap
  If no tagliatelle is available, use spaghetti.
  
• Variation
  For a dairy-free option, use coconut cream instead of cooking cream.
  
• Mistake to Avoid
  Don't overcook the pasta! You don't want to dry out the sauce before the pasta tenderizes. If needed, gradually add a splash of water slowly.
  
• Storage Tips
  • Store leftovers in an airtight container in the fridge for up to 2–3 days.

FAQs

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Best Vegan Lemon Pasta

Vegan lemon pasta is creamy, bright, and full of zesty lemon flavor with a silky, comforting texture. Turmeric adds a warm color, while fresh basil and lemon zest bring a fresh, vibrant finish!

Course Main Course, Noodle Dish, pasta dish

Cuisine Fusion (Italian-Filipino)

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 4 servings

Calories 556kcal

Author Lainey

Ingredients

• 1 pound pasta such as tagliatelle or macaroni
• 1 whole lemon zested and juiced
• 2 cups cooking cream
• 1 cube vegetable bouillon
• 1 teaspoon turmeric
• fresh basil for garnish
• 4 ounces parmesan cheese for topping

Instructions

Prepare the Ingredients

• Zest the lemon to get about 1 tablespoon of lemon zest, then squeeze to extract the juice.
• Set aside the lemon zest and juice.

Make the Sauce Base

• In a large pan or pot, add cooking cream, lemon juice, turmeric, a vegetable bouillon cube, and half of the lemon zest.
• Bring the mixture to a boil over medium heat.

Cook the Pasta

• Add the pasta directly into the pan.
• Cook according to the package instructions, stirring occasionally.
• If the liquid evaporates too quickly before the pasta is fully cooked, add a small amount of water as needed.
• Continue cooking until the pasta is tender and the sauce has thickened.

Finish and Serve

• Once cooked, remove from heat.
• Top with parmesan cheese.
• Garnish with fresh basil and the remaining lemon zest.
• Serve immediately and enjoy.

Video

Notes

• Select the pot you will use to cook the one-pot lemon pasta, such as a 12-inch-diameter pan, but you can use a larger pot if you prefer.
• Use pasta shapes that fit well in the pan for even cooking.
• Add water gradually if needed to prevent the pasta from drying out.
• For a fully vegan version, use dairy-free Parmesan cheese alternatives.

Nutrition

Serving: 1g | Calories: 556kcal | Carbohydrates: 13g | Protein: 15g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 154mg | Sodium: 1195mg | Potassium: 526mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2468IU | Vitamin C: 23mg | Calcium: 438mg | Iron: 2mg

You Might Also Like:

• Kalabasa Squash Pasta
• Roasted Cauliflower Pasta
• One Pot Creamy Miso Mushroom Pasta

Recipes for Every Moment

Want comfort after a tiring day? A plate of creamy vegan lemon pasta is what you need. It's full of fresh flavor and easy to make!

The post Best Vegan Lemon Pasta appeared first on Simply Bakings.