Hearty vegetable soup, any way you like it.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
Unlikely ingredients combine for an unforgettable pasta
Sounds too simple to be good, but it's among the best.
A lightly spicy and flavorful sauce made from tomatoes, tuna, and dried mushrooms.
Think of it as a variation on classic pasta e fagioli, just with a lot more pasta.
A light yet flavorful pasta infused with briny clams, garlic, white wine, and chili flakes.
If you didn't know better, you might think it was the real thing.
A warming winter staple.
Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles.
A vegetable-heavy spin on cold peanut noodles.
Punch up your aglio e olio pasta game with this aged Italian fish sauce.
Slow-cooked broccoli has an entirely different character.
We pulled out all the tricks to make a vegan lasagna that's not only believable but delicious.
No butter and no cheese? No worries.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
Creamy mac and cheese, thanks to a sauce made with almonds, potatoes, and plenty of aromatics.
Layers upon layers of not-what-it-seems.
A flavor-packed vegan pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.
The new rules for a summertime standby.
Light, satisfying, and ready in just 30 minutes.