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Here comes the (vegan) bride and groom! We have the stories, the menus, and the incredible cakes!
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From near‑death to peak health, these individuals found their cures in plants
Serve up these flapjacks with toasted pecans, coconut whipped cream, and maple syrup for the ultimate speedy breakfast.
Roasting broccoli takes the humble vegetable to new flavor levels. Combine with a hint of chili, garlic, and lemon for a satisfying dinner.
Sautéed eggplant and hearty breadcrumbs make for delicious meat-free meatballs served with a light marinara sauce.
A hint of heat from chili and ginger plays nicely with the creamy coconut milk in this Indian-inspired dish.
This sticky orange tofu dish has a hint of chili, nutty sesame seeds, and a topping of crisp, vibrant spring onions, reminiscent of the classic restaurant dish.
A crispy beer batter encases tender tofu, while nori seaweed imparts a fishy taste to this golden-fried dish.
Bake these hearty oat bars for an on-the-go breakfast or a light, afternoon pick-me-up.
Authentic tomato fritters are a staple on Greek islands. But now you can get that Mediterranean taste in your own kitchen with this simple recipe.
Vegan cooking doesn’t get much easier than this subtly spiced vegetable-packed soup.
Luscious coconut milk and red Thai curry paste give this easy five-ingredient soup layers of flavor.
These aromatic, straight-out-of-hot-oil Indian snacks are the perfect way to use up those slightly limp carrots hiding out in your vegetable drawer.
Try this simple one-pot dish for a warming lunch, or serve it cold as a scrumptious side dish.