The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Turmeric is the key to the yellow color.
There's no fish in this Sichuanese classic.
Sweet potatoes star in these crisp-tender vegan quesadillas.
Cooking black beans from scratch couldn't be more effortless.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
The taste of summer in a bowl.
Three different tomato sauces blend to make a perfect, harmonious whole.
If you didn't know better, you might think it was the real thing.
Perfect for Taco Night or Meatless Monday. (Or both.)
A saucy, chunky chickpea dip.
Hearty vegetable soup, any way you like it.
A classic recipe for artichoke hearts, from the heart of Italy.
A simple but concentrated lemon-based seasoning for ramen and other dishes.
Young zucchini, yellow squash, and an utterly simple recipe.
No butter and no cheese? No worries.
Smoky, meaty, and rich...with no animals involved.
Bright in flavor and color.
A great way to use an overabundance of summer vegetables.
It's all about layering texture and flavor into the sauce.
Truly creamy creamed spinach, now in 100% vegan form!
Asparagus pickles, infused with the flavors of France.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.
Crisp, earthy, and slightly smoky.