Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
A pressure cooker makes this classic long-cooked recipe in record time.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
There's no fish in this Sichuanese classic.
Sounds too simple to be good, but it's among the best.
A quick and easy stir-fry.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
The best bowl of ramen you've ever made.
These tacos are a textural achievement.
Think of it as a variation on classic pasta e fagioli, just with a lot more pasta.
Hearty vegetable soup, any way you like it.
If you didn't know better, you might think it was the real thing.
Hot, sour, sweet, amazing.
The trick to an amazing tofu sandwich: a low and slow cooking method and a double coating of flavorful marinade.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
One part West African, one part Thai, two parts delicious.
A 100% vegan chili that has all of the deep flavor, textural contrast, and rib-sticking richness that the best chili should have.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
An easy, wonderfully spiced cabbage dish.
The taste of summer in a bowl.