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