A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Whip up chickpea liquid into a light meringue that delivers tall, fluffy, and moist vegan pancakes.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
A dark, earthy dressing meets sweet, tender carrots.
Tender curds of silken tofu bathed in a smoky tomato sauce.
An Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon.
A classic recipe for artichoke hearts, from the heart of Italy.
Rise and shine with truly great potatoes.
Beyond bacon and eggs.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
A breakfasty spin on a popular Thai snack.
A savory breakfast worth getting up for.
Move over banana bread—we have a new way to use up those black bananas...
Chickpea liquid is the key to light, fluffy vegan oatmeal pancakes.
A breakfast for frosting lovers.
Start your day with the cozy flavor of cinnamon and raisins.
One great reason to eat chips for breakfast.
Crisp, earthy, and slightly smoky.
Ultra-creamy with a hint of grassy green tea powder.
Sweet, summery, simple.
Toasted oatmeal with cranberry and raspberry, plus a drizzle of maple syrup.
This dairy-free smoothie is like Orange Julius with a little more oomph.