For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
The best bowl of ramen you've ever made.
There's no fish in this Sichuanese classic.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
A 100% vegan chili that has all of the deep flavor, textural contrast, and rib-sticking richness that the best chili should have.
Hearty vegetable soup, any way you like it.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A quick and easy stir-fry.
One part West African, one part Thai, two parts delicious.
These tacos are a textural achievement.
Sounds too simple to be good, but it's among the best.
Miso paste adds a deep savory backbone to this speedy risotto.
Take a mortar and pestle to your aromatics to give this curry the best possible flavor.
A pressure cooker makes this classic long-cooked recipe in record time.
After tasting these, you'll never look at veggie burgers the same way again.
Hot, sour, sweet, amazing.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
If you didn't know better, you might think it was the real thing.
The trick to an amazing tofu sandwich: a low and slow cooking method and a double coating of flavorful marinade.