Time to put oatmeal on the back burner.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
A rapid-fire way to get soft, sweet onions in only 15 minutes.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
Turmeric is the key to the yellow color.
A sweeter, stronger, and downright tastier version of cooked carrots.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
A better vegetarian answer to the turducken.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots.
Creamy, filling, and packed with layered broccoli flavor.
There's no fish in this Sichuanese classic.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
Hearty vegetable soup, any way you like it.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.