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Juicy, lemony tofu with a crunchy coating, dipped in tartar sauce—who needs to destroy our oceans for fish? Not us humans.
If you miss the beef and broccoli from your local Chinese spot, then this savory ginger- and sesame-infused dish is for you.
This plant-based version is coated in bananas, browns beautifully, and will definitely satisfy all your carby brunch cravings.
This veganized version of a traditional Irish dish will have everyone saying ”Erin go bragh.”
Combine simple ingredients for an autumnal soup that’ll have everyone giving thanks.
The first installment of our new vegan-eating journal series follows the cookbook author in Portland.
This tender cupcake bursts with caramelized apple chunks, a little bit of spice, and a thick layer of old-fashioned penuche-style frosting with a light caramel flavor.
You’ll need to break out the pastry bags for these babies because the mousse is fancy like that. You can halve the mousse recipe, but for maximum impact, make the whole recipe and pile that mousse on like soft-serve ice cream. These cupcakes are really slammin’!
These cupcakes are deceptively easy to make any time the desire for a jelly donut arises. Add a sprinkle of powdered sugar, and you have yourself one heck of a cupcake moonlighting as the donuts we all enjoyed as kids. And here’s a tip: the cheaper the jam, the more authentic your cupcake will taste. Skip the fancy spreadable fruit stuff and go for the supermarket brand—the cops down at the station will thank you for it.