rich, satisfying brunch dish that has all the flavor of a hash brown-topped sausage, egg and cheese bake…using only healthy, plant-based ingredients
Hearty and delicious, this soup is mostly puréed veggies instead of using the more traditional (and calorie-laden) roux/cream foundation.
Scrambled tofu that has the fluffy texture and tasty flavor of scrambled eggs, minus all the drawbacks of eggs
Easy breakfast crowd pleaser. Ingredients 2 pounds Yukon Gold potatoes, washed and cut in medium dice 1 medium onion, chopped 3 fresh jalapeño peppers, stems removed, sliced 3 Tbsp. olive oil 1 tsp. cumin 1 tsp. smoked paprika 1/2 tsp. chipotle chile powder Fine salt for finishing Recommended equipment: Convection oven Directions Preheat oven on…
A classic mirepoix base adds depth and nutrients to this classic sauce for lasagna or pasta
The best damn lasagna I can remember eating, vegan or otherwise
Spinach pie, veganized!
This easy, quick, savory breakfast or brunch entrée is packed with nutrients and antioxidants. A crowd favorite.
A simple, classic Mediterranean pasta dish with artichoke hearts, olives, tomatoes, fresh herbs and olive oil, finished with vegan Parmesan cheese
Here’s a way to get the crunchy, potato-ey latke goodness without the downsides of old recipes, and make a healthy, low-fat, all-plant version!
Complement your Mediterranean meze selection with these almost-zero-effort but crowd-pleasing olives stuffed with delicious vegan chive cheese spread.
There are many recipes out there for hummous. We like to get a silky consistency and great flavor by removing the chickpea hulls and using mostly tahini paste and aquafaba (the chickpea liquid) to achieve a creamy texture, with a touch of olive oil for flavoring.