The hands-on time for these no-knead, vegan English muffins is less than an hour, but you do need another few hours for rising plus an overnight stay in the fridge.
A vegetarian "tuna" salad made with chickpeas, almonds, and seeds. While this doesn't taste exactly like tuna salad, it's close enough that I don't miss the real thing any more.
Eggplant layered with tomato sauce and topped with saffron custard makes an elegant and delicious main course.
The richest, creamiest vegan mayonnaise you can imagine.
Aquafaba is the viscous liquid created by cooking beans in water. It makes a great vegan replacement for eggs, especially egg whites.
