Flaky vegan biscuits for the comfort-food table
Michelle shared a six-ingredient biscuit recipe using cold vegan butter and a folding technique to create flaky layers.
worldofvegan.comEasy vegan biscuitsNo notes yet
Michelle Cehn
Michelle Cehn is the founder of World of Vegan, a cookbook author and filmmaker who shares plant-based recipes and practical ways to live kindly.
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worldofvegan.comEasy vegan biscuitsPumpkin pie becomes a make-ahead breakfast
Her pumpkin chia pudding combines pumpkin puree, soy milk, chia seeds, maple syrup, and warming spices for an overnight breakfast or snack.
worldofvegan.comPumpkin pie chia puddingNo notes yet
Homemade pumpkin noodles with just two ingredients
Michelle published a fall noodle recipe made from pumpkin puree and potato starch, ready to pair with a favorite sauce.
worldofvegan.comTwo-ingredient pumpkin noodlesNo notes yet
A creamy sage spin on spaghetti squash
She shared baked spaghetti squash with vegan butter, plant-based cream, parmesan, herbs, and balsamic glaze.
worldofvegan.comCreamy sage spaghetti squashNo notes yet
Closing the Plant-Powered People chapter
Michelle and Toni Okamoto released their final podcast episode, reflecting on community, kindness, creative work, and the lessons they learned along the way.
plantbasedmealplan.comListen to episode 146
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Find Michelle’s recipes, videos, and everyday vegan inspiration.
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