This scrambled tofu is packed with protein. You can eat it plain or add mushrooms, sautéed onions, chopped tomato...anything you would put in an omelet.
Enjoy bold flavors and plant-based nutrition with this easy farro-vegetable risotto. It’s creamy, comforting and made to serve a crowd.
This Tex-Mex soup is hearty and can easily be made with ingredients from your cupboard or freezer.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
This version is made with orange juice or soy milk with a dash of turmeric, giving it a slightly yellow glow.
These tofu steaks are fun to make! They’re a natural side to stir-fried vegetables and delicious in sandwiches or pocket breads with tomato, cucumber, onion, avocado, and lettuce.
These Instant Pot vegan baked beans are quick, easy, naturally sweetened, oil-free, and full of flavor.
This recipe can bring joy to your holidays while keeping your health intact. The blended nuts replace the fat that usually adds to “after-dinner blahs” and clogged arteries.
This plant-based version with tofu and garbanzo flour is scrumptious!
Try this easy, 30-minute falafel recipe for a nutritious and tasty addition to any meal. Serve as an appetizer or side dish.
