100% vegan cream of mushroom soup that's every bit as rich and satisfying as a cream-based version, with brighter flavor and a more mushroomy intensity.
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Entries tagged with 'the vegan experience'
Creamy risotto tinted bright green with spinach and herbs, served with pan-seared mushrooms.
A vegan meal with a centerpiece of cannelloni stuffed with sauteed wild mushrooms and creamy sweet potato puree baked along with butter beans and braised escarole until crunchy and browned.
Chinese-style steamed buns stuffed with tempura-fried simmered king oyster mushrooms and an agave-miso mayonnaise.
Vegan Chinese steamed buns filled with juicy simmered daikon and shiitake mushrooms along with a spicy mayonnaise and pickled mung bean sprouts.
Hearts of palm take on a deep nutty-sweet flavor when grilled over high heat, with a great moist, texture with a light crunch. They make perfect taco fare.
Classic Dan Dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy.
Miso-marinated mushrooms slow roasted until dense and meaty, sliced thin, and served with extra-virgin olive oil and lemon, carpaccio-style. Toasted pistachios add richness and nutty crunch.
A vegan game-day snack made with ultra-crisp battered cauliflower tossed in garlicky buffalo sauce.
A quick and easy vegan pasta dish with snap peas flavored with garlic and black pepper. A touch of cornstarch helps the sauce to emulsify into a pasta-coating texture.
A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu.
Hearty vegan Mexican-style sandwiches made with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
A hearty sandwich packed with greens and mushrooms, refried beans, pickled red onions, and spicy pickled jalapeños.
A spicy cabbage slaw somewhere in between what you'd get at a Mexican taqueria and a Haitian-style pikliz, with flavors of habanero (or Scotch Bonnet) and allspice. Great for sandwiches, tacos, topping burgers, etc.
A refreshing hot, sweet, and sour Thai-style salad with jicama and pomelo.
A basic refried bean recipe flavored with onion, garlic, jalapeño, and chipotle. 100% vegan.
White beans in a garlicky rosemary broth with wilted spinach make for a quick and easy, balanced, and delicious 25-minute meal in a bowl.
Fingerling potatoes in a sweet-tart vinaigrette made extra-creamy with the addition of potato cooking liquid and mashed yukon golds. Creamy, delicious, and 100% vegan.
A quick and hearty vegetable soup with carrots, potatoes, leeks, and kale. 100% vegan, 100% satisfying.
A recipe for a quick, rich vegetable broth perfect for vegetarian or vegan dishes.