Light and crunchy slices of eggplant and zucchini make a wonderful summer dish.
Tangy vegan cheese that can be cut into soft cubes and placed on top of salad or spread on crackers.
Soaked, uncooked wild rice is firm with an earthy flavor that pairs wonderfully with cranberries and walnuts.
Soft, crisp tofu "meatballs" are delicious on top of pasta or just dunked into marinara sauce.
Whether you’re on the run or just don’t feel like cooking something, a vegetarian sandwich is just the thing: quick, easy, and as healthy as you care to make it.
Chicken-free version of a classic Italian entrée: lemony, garlicky, capery chickpeas served over pasta or mashed potatoes.
Authentic Southern cornbread meets dukkah, an Egyptian nut-seed-spice mixture.
Spinach, soy milk, nutritional yeast, and herbs combine to make a creamy and delicious vegan pasta sauce. Don’t miss it!
Tender seitan rolled around tofu ricotta, herbs, and onions, then baked in tomato sauce. A bit complicated, but worth it!
Store-bought margarine is full of chemicals and other weird ingredients. Try making your own vegan butter instead – it acts just like the real thing, and tastes similar.