Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
One part West African, one part Thai, two parts delicious.
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.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
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.
Sounds too simple to be good, but it's among the best.
A quick and easy stir-fry.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
Hot, sour, sweet, amazing.
These tacos are a textural achievement.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
Miso paste adds a deep savory backbone to this speedy risotto.
Think of it as a variation on classic pasta e fagioli, just with a lot more pasta.
Sweet potatoes star in these crisp-tender vegan quesadillas.
If you didn't know better, you might think it was the real thing.