Don't let this Turkish stuffed eggplant's prep time scare you - less than 20 minutes is hands on, and since it tastes best at room temperature, you can make it a day in advance. This recipe uses quite a bit less oil than traditional imam bayildi, but it's just as delicious.
The perfect recipe to enjoy fresh summer vegetables and herbs; it can be served half a dozen different ways.
This simple combination of potatoes and leeks makes a deliciously creamy, chilled soup.
Making stock is a great way to use up veggies, but if you're not planning to make soup right away, it can cause storage issues. Solution? Make concentrated stock and freeze into bouillon cubes.
A simple, quick, and colorful dish made with tofu, pesto, and tomatoes.
This is a very simple but delicious alternative to caramelized onions. It takes longer than cooking onions on the stove, but requires almost no work at all.
Simple, refreshing chickpea salad with a gingery yogurt dressing.
Simple and quick, perfect served with rice, pasta, mashed potatoes, or polenta.
This classic Italian soup is always vegan.
Stuffing doesn't have to be cooked inside a turkey - this veg*n bread stuffing with apples and walnuts is delicious baked as a casserole.