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Moroccan Layered Vegetable Couscous
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Plant-Based Cajun-Fried Shrimp With Rémoulade Sauce
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Roasted Sweet Basil Squash With Wild Rice and Mustard Greens Salad
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Miso-Mustard Tempeh With Roasted Baby Bok Choy
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Six-Ingredient Eggplant Meatballs in Homemade Marinara
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Stuffed Squash Vegan Roast With Cranberry-Orange Sauce
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Vegan Buttery Lemon Pasta With Cashew Cream
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Marinated Tofu Sandwich With Pineapple Slaw
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Plant-Based Mexican Pozole With Oyster Mushrooms
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Cajun Beer-Battered Oyster Mushroom Sandwich
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High-Protein Plant-Based Lentil Loaf
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Crispy Rice Salad With Smashed Cucumbers and Spicy Pickled Radishes
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Cheesy Vegan Nachos With Quinoa Chili
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Plant-Based Mushroom Wontons in Sichuan Chili Oil
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Hot-and-Sour Shiitake Udon Soup
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