If you didn't know better, you might think it was the real thing.
Hearty vegetable soup, any way you like it.
Sounds too simple to be good, but it's among the best.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
Think of it as a variation on classic pasta e fagioli, just with a lot more pasta.
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.
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.
Cnnelloni stuffed with sauteed wild mushrooms and creamy sweet potato puree.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
A flavor-packed vegan pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.
Creamy mac and cheese, thanks to a sauce made with almonds, potatoes, and plenty of aromatics.
Layers upon layers of not-what-it-seems.
Tender-crisp veggies and rice noodles in a savory mixture of soy sauce and fermented black bean sauce.
The new rules for a summertime standby.
A little cornstarch helps this sauce to perfectly coat pasta.