A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
Light, satisfying, and ready in just 30 minutes.
These slippery noodles pick up plenty of spicy flavor.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
A quick and easy stir-fry.
Sounds too simple to be good, but it's among the best.
Sweet and sour eggplant with raisins, pine nuts, and herbs.
A great way to use an overabundance of summer vegetables.
One part West African, one part Thai, two parts delicious.
The taste of summer in a bowl.
Take a mortar and pestle to your aromatics to give this curry the best possible flavor.
Sweet potatoes star in these crisp-tender vegan quesadillas.
Miso paste adds a deep savory backbone to this speedy risotto.
Just add boiling water and you've got lunch.
Tender curds of silken tofu bathed in a smoky tomato sauce.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
Pair these moderately spicy falafel balls with a hot sauce like zhug for a real burn.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
This vegan tofu salad is packed with fresh herbs and tart lime.