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This is a tangy, fresh, and simple way to prepare Brussels sprouts and will win over even the pickiest of eaters.
This traditional Filipino stew tastes similar to peanut satay and is colored with annatto, a carotenoid-rich food coloring derived from the seeds of the achiote tree.
Fortifying this vegan udon soup with tofu, shiitake mushrooms, and ample colorful vegetables makes this an ultra-satisfying meal.
Oyster mushrooms and sweet corn are infused with classic Thai flavors in this spicy, creamy chowder.