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