Hi Reader,

I grew up in a Cuban household where garlic and sofrito hit the pan before anyone even sat down for dinner. Going plant-based over a decade ago meant figuring out how to hold onto those flavors, and honestly, these recipes are some of my favorites.

I just put together a full roundup on the blog: 10 Cuban-inspired plant-based recipes, all fiber-forward, protein-forward, and built around the food I grew up eating.

We're talking:

• Lechon-style jackfruit roast with congri
• Lentil picadillo bowls in under 30 minutes
• A Cuban layered dip that disappears fast
• Café Cubano black bean banana breakfast bake
• Guava chia pudding that tastes like home

...and five more.

👉 Read the full roundup here: Get the Recipes​

If you make any of them, tag me @plantifulsurgeon. I'd love to see your versions.

This post contains affiliate links. If you purchase through my link, I earn a small commission at no extra cost to you -- and it helps keep the recipes coming.

Eating plant-forward doesn’t have to be complicated If you’re working toward a calmer, more sustainable way to eat, I created a simple framework called the Fiber-Forward Plate. It shows you how to build balanced, plant-forward meals, without tracking or perfection. Get the Guide

More plant-forward recipes:

🌱 Vegan Chocolate Cardamom Baked Oatmeal​
🌱 Café Cubano Black Bean Banana Breakfast Bake​
🌱 Middle Eastern Vegan Flatbread with Za'atar Tofu and Chickpeas​

Explore these and more on the blog!

Tag me when you make it — @plantifulsurgeon

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