A quick and easy stir-fry.
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.
One part West African, one part Thai, two parts delicious.
The taste of summer in a bowl.
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.
Tender curds of silken tofu bathed in a smoky tomato sauce.
Sweet and sour eggplant with raisins, pine nuts, and herbs.
Sweet potatoes star in these crisp-tender vegan quesadillas.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
These slippery noodles pick up plenty of spicy flavor.
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.
A great way to use an overabundance of summer vegetables.
Light, satisfying, and ready in just 30 minutes.
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.