Easy as 1-2-3, these savory beans hit the spot for comfort food. Serve them up with potato salad, boiled or baked potatoes, a vegan hot dog, or eat them cold in a sandwich with pickles.
These Instant Pot vegan baked beans are quick, easy, naturally sweetened, oil-free, and full of flavor.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
The vegetables and whole grains used in this recipe give the dish a big nutritional boost, while the cashew cheese adds good flavor without all the bad fats found in real cheese or purchased vegan...
Pot pie is a classic, and this vegan version won’t let you down. You may trade out vegetables depending on what you have in your refrigerator, but peas and carrots are usually dependably available in...
This dish is a perfect way to use fresh kale, zucchini, and tomatoes that grow abundantly in the summer.
Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat when paired with a great pie crust.
This cashew cheese has multiple uses. You can store it in the freezer to have on hand for convenience, and yet, it just takes five minutes to make. It resembles batter and, when cooked, thickens to a...
This spinach-basil pesto uses green ripe olives in place of the oil that you find in most recipes. The sauce is delicious on pasta, new boiled potatoes, artisan or French bread, or added to marinara...
This delicious, make-ahead treat is loaded with possibilities.