Can be prepared in 45 minutes or less.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This side dish is flavorful enough to also serve as a main course.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.