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.
Sounds too simple to be good, but it's among the best.
A quick and easy stir-fry.
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.
Sweet potatoes star in these crisp-tender vegan quesadillas.
Take a mortar and pestle to your aromatics to give this curry the best possible flavor.
Sweet and sour eggplant with raisins, pine nuts, and herbs.
Tender curds of silken tofu bathed in a smoky tomato sauce.
These slippery noodles pick up plenty of spicy flavor.
Just add boiling water and you've got lunch.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
A great way to use an overabundance of summer vegetables.
The taste of summer in a bowl.
Pair these moderately spicy falafel balls with a hot sauce like zhug for a real burn.
Light, satisfying, and ready in just 30 minutes.
This vegan tofu salad is packed with fresh herbs and tart lime.